In Dagestan has long been not always been comfortable living conditions. High in the mountains of supermarkets there, semi-finished, too, even to get to the nearest shop is sometimes impossible. And women have to cook from the fact that there is in the house all year round. It is usually flour, meat, vegetables, cheese. But you make a mistake if you think about the primitiveness of Dagestan diet.
Hinkali
The most popular and most simple national dish is called khinkali. The name appears on the Georgian khinkali, but in fact - it is a different meal. When the house comes to Dagestanis guest, especially from afar, especially prepared for him khinkali. It does not matter, it is a day or late at night. Guest house - happiness in the house, so they say Dagestanis. Hospitality - the most important law of this sunny country.
Well, what? We go to the kitchen, we obtain meat from stores and puts it stew. For khinkali take beef or mutton. Cook large pieces, with spices, bay leaf, onion, carrots. Cooking should slowly to the broth in Dagestan - shurpa, was transparent. The more meat the better. And the broth is stronger and meat enough for everyone.
While the meat is cooked, cook the dough. There are different types khinkali - Avar, Kumyk, Lak. Kumyk and Lak is made from unleavened dough, as the dumplings. Dough roll seam, cut into strips, Diamonds, squares, boil it in broth, but better in salty water. Remove the skimmer, lay on a dish, let the excess steam will be released, so you do not stick together sheets of dough. Drizzle with melted butter.
Or Lak option: pieces of dough roll flagellum, with a finger thick, cut into small slices. Each piece put on the palm, the thumb of other hand to make a dent in the dough, as if to stretch it to get the "eye". Cook ears in boiling water.
But Avar option requires some experience. Because instead of donuts sometimes get bluish solid dumplings. The dough for him made of sour milk or buttermilk. Gently knead it with the flour, baking soda, salt, spoon of oil. Roll the seam thickness 1-1,5 cm, cut pryamougolnichkami, cook in boiling water until they float. Such hinkaliny during cooking increases several times. Remove them skimmer, lay on the dish. And here, please! - Make quick shots in every match hinkalinu that went an extra pair. Everything now Pour melted butter and serve.
Seasonings to hinkalu traditional - this is sour cream with garlic, salt and herbs or tomato sauce. For tomato sauce, pureed tomatoes and onions to fry a couple of minutes on low heat to mature taste of spices. Add garlic, black pepper, grated thyme, salt. By hinkalu usually served and a variety of pickles, hot peppers fyul-fyul, marinated tomatoes, pickled eggplant and other pleasures of the stomach.
Well, khinkali boiled, meat and ripe already floated a hearty spirit of the kitchen, teasing the nostrils and causing a joyous rumbling in the stomach. Shurpa poured on the bowls and soaring pieces of meat on a platter, on the other - khinkali beckons brilliant sideways. The table, dear guests! Help yourself! Bon Appetit and friendly communication!
Kurzeme
The next dish similar to ravioli, and called Kurzeme. Only filling sharper and zaschipyvat they should pigtail. Dough mesim usual, as the dumplings. To make it soft and elastic. Form the soft, ball of dough placed in a bowl, covered with a napkin. Refers to the test with respect, as a living being.
Dough. Flour, water, salt, vegetable oil, you can add one egg.
Roll out a millimeter thick layer of 2-3, cut out circles, about 7-8 cm in diameter for each circle impose a teaspoon of the filling, take the left hand of the product (like cheesecake), and pigtail zaschipyvaem right: the right hand, held together by the tip of your fingers on both sides, then, alternately, a little bending and seizing of goods, attach them to each other, all the time moving to the left. You can help the index finger of his left hand, holding them stuffing inside the product.
It turns Kurzeme in the form of drops, on the one hand tail, on the other - roundness, and the side - pigtail, a "bag with a pigtail. This bag can be prepared and semi-stuffing - a mixture of eggs with herbs and green onions, for example. In this case, at first closed up until the middle of the bag, pour a teaspoon of the filling, closed up until the end.
Now stuffing. To use the minced lamb, beef, pork can be added, such an international recipe. If the lamb, then put a little fat, too. It is desirable that the meat was young. Grind it, add spices - black pepper, ground coriander, garlic, finely chopped green coriander, salt, onion, a little cold water. Be sure to pour a little milk vinegar - Hantz. Hantz can replace sour kefir, yogurt, sour cream. In extreme cases, you can pour a tablespoon of vinegar. Ground should be juicy.
Ready Kurzeme found in boiling water, a little salt, you can put a bay leaf. Cook for 7-10 minutes (after boiling, as float, min 7). Put in a dish, he shall go out steam, pour melted butter. Serve with cream sauce with garlic (cream, garlic, salt, dill), or from the pureed tomatoes, garlic and spices to your taste (wipe the tomatoes through a sieve or grated, add garlic, salt, black pepper and red, warm in a skillet minutes 2-3).
It is hard to say what dish Dagestan cuisine in our family's favorite. Perhaps, it is impossible to choose one. But Kurzeme always looks pretty on any table - daily or holiday. And like the familiar, and at the same time, quite unlike the usual dumplings.
Mistress is always flattering to a question - how can you be so nice slapped? Teach! And learn, with pleasure lepim together, showing, and then together and eat. Beautiful is not a ban!
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Hinkali
The most popular and most simple national dish is called khinkali. The name appears on the Georgian khinkali, but in fact - it is a different meal. When the house comes to Dagestanis guest, especially from afar, especially prepared for him khinkali. It does not matter, it is a day or late at night. Guest house - happiness in the house, so they say Dagestanis. Hospitality - the most important law of this sunny country.
Well, what? We go to the kitchen, we obtain meat from stores and puts it stew. For khinkali take beef or mutton. Cook large pieces, with spices, bay leaf, onion, carrots. Cooking should slowly to the broth in Dagestan - shurpa, was transparent. The more meat the better. And the broth is stronger and meat enough for everyone.
While the meat is cooked, cook the dough. There are different types khinkali - Avar, Kumyk, Lak. Kumyk and Lak is made from unleavened dough, as the dumplings. Dough roll seam, cut into strips, Diamonds, squares, boil it in broth, but better in salty water. Remove the skimmer, lay on a dish, let the excess steam will be released, so you do not stick together sheets of dough. Drizzle with melted butter.
Or Lak option: pieces of dough roll flagellum, with a finger thick, cut into small slices. Each piece put on the palm, the thumb of other hand to make a dent in the dough, as if to stretch it to get the "eye". Cook ears in boiling water.
But Avar option requires some experience. Because instead of donuts sometimes get bluish solid dumplings. The dough for him made of sour milk or buttermilk. Gently knead it with the flour, baking soda, salt, spoon of oil. Roll the seam thickness 1-1,5 cm, cut pryamougolnichkami, cook in boiling water until they float. Such hinkaliny during cooking increases several times. Remove them skimmer, lay on the dish. And here, please! - Make quick shots in every match hinkalinu that went an extra pair. Everything now Pour melted butter and serve.
Seasonings to hinkalu traditional - this is sour cream with garlic, salt and herbs or tomato sauce. For tomato sauce, pureed tomatoes and onions to fry a couple of minutes on low heat to mature taste of spices. Add garlic, black pepper, grated thyme, salt. By hinkalu usually served and a variety of pickles, hot peppers fyul-fyul, marinated tomatoes, pickled eggplant and other pleasures of the stomach.
Well, khinkali boiled, meat and ripe already floated a hearty spirit of the kitchen, teasing the nostrils and causing a joyous rumbling in the stomach. Shurpa poured on the bowls and soaring pieces of meat on a platter, on the other - khinkali beckons brilliant sideways. The table, dear guests! Help yourself! Bon Appetit and friendly communication!
Kurzeme
The next dish similar to ravioli, and called Kurzeme. Only filling sharper and zaschipyvat they should pigtail. Dough mesim usual, as the dumplings. To make it soft and elastic. Form the soft, ball of dough placed in a bowl, covered with a napkin. Refers to the test with respect, as a living being.
Dough. Flour, water, salt, vegetable oil, you can add one egg.
Roll out a millimeter thick layer of 2-3, cut out circles, about 7-8 cm in diameter for each circle impose a teaspoon of the filling, take the left hand of the product (like cheesecake), and pigtail zaschipyvaem right: the right hand, held together by the tip of your fingers on both sides, then, alternately, a little bending and seizing of goods, attach them to each other, all the time moving to the left. You can help the index finger of his left hand, holding them stuffing inside the product.
It turns Kurzeme in the form of drops, on the one hand tail, on the other - roundness, and the side - pigtail, a "bag with a pigtail. This bag can be prepared and semi-stuffing - a mixture of eggs with herbs and green onions, for example. In this case, at first closed up until the middle of the bag, pour a teaspoon of the filling, closed up until the end.
Now stuffing. To use the minced lamb, beef, pork can be added, such an international recipe. If the lamb, then put a little fat, too. It is desirable that the meat was young. Grind it, add spices - black pepper, ground coriander, garlic, finely chopped green coriander, salt, onion, a little cold water. Be sure to pour a little milk vinegar - Hantz. Hantz can replace sour kefir, yogurt, sour cream. In extreme cases, you can pour a tablespoon of vinegar. Ground should be juicy.
Ready Kurzeme found in boiling water, a little salt, you can put a bay leaf. Cook for 7-10 minutes (after boiling, as float, min 7). Put in a dish, he shall go out steam, pour melted butter. Serve with cream sauce with garlic (cream, garlic, salt, dill), or from the pureed tomatoes, garlic and spices to your taste (wipe the tomatoes through a sieve or grated, add garlic, salt, black pepper and red, warm in a skillet minutes 2-3).
It is hard to say what dish Dagestan cuisine in our family's favorite. Perhaps, it is impossible to choose one. But Kurzeme always looks pretty on any table - daily or holiday. And like the familiar, and at the same time, quite unlike the usual dumplings.
Mistress is always flattering to a question - how can you be so nice slapped? Teach! And learn, with pleasure lepim together, showing, and then together and eat. Beautiful is not a ban!
Read more:
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How to make liqueur Baileys and alcoholic dessert jellies at home?
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No sugar. And with what? ..
How to quickly prepare mushroom soup?
Solanka: Is there a better way to cheer?
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Grass Carp: as one fish to feed the whole family? Collection of simple recipes
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How to cook vegetables in the microwave?
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What to cook for breakfast? Toast!
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Cake of fresh juices. What can one make?
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Again cabbage? Winter salads for all occasions
How to cook an omelet Europeans? Center and south of Europe
How to cook a delicious meal of canned fish? Cheap, fast, tasty
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How to cook a delicious fish pie? Click a family meal
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Is it always useful to the oil in a food?
Especially the traditional Romanian cuisine: how to prepare Vertuta, cakes Baklava, placinte
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Cooking summer Desserts : How to bake berry cake?
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Information about Herbs and spices. What they contain and what they add to food?
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Useful food - how to cook salad with mustard "Mitterrand ". Why is it good for health?
How to cook the most delicious soup?
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Holiday meals: How to cook chicken in omelet?
Berry desserts: How to cook strawberry jam and cake.
Drinks: What is the best wine is served with cheese?
How to cook a tasty tofu and take care of weight loss
Armenian cuisine: Meat dishes - How to cook Dolma lamb and beef
