Avar Khinkal

Ingredients

• Bone-in beef (preferably ribs) 1.5 kg
• Medium potatoes 0.8 kg
• Water 3 l
• Salt 1 tbsp

For the dough

• Flour 800 g
• Homemade yogurt (or kefir) 0.5 l
• Baking soda 2 tsp (scant)
• Salt 1 tsp
• Egg 1 pc

For the tomato sauce

• Tomatoes 2 pcs
• Vegetable oil 3 tbsp
• Salt 1 tsp
• Broth 1 tbsp
• Garlic 3 cloves

For the sour cream sauce

• Sour cream 3 tbsp
• Garlic 3 cloves

Method

1. 1.Rinse the meat, place it in cold water, bring to a boil, and skim off the foam. Simmer covered on low heat for 1.5 hours.
2. 2.Remove the meat from the broth and separate from the bones if desired. Strain the broth and return it to the pot along with the meat.
3. 3.Bring to a boil, add the peeled whole potatoes and 1 tbsp salt, and cook until the potatoes are tender (about 20 minutes). Remove the meat and potatoes from the broth.
4. 4.For the tomato sauce, grate the tomatoes and cook in vegetable oil until the liquid evaporates; stir in minced garlic, salt, and broth.
5. 5.For the sour cream sauce, mix sour cream with minced garlic.
6. 6.For the dough, mix yogurt, salt, baking soda, and egg in a bowl. Pour into the sifted flour and knead into a dough. Cover with plastic wrap and rest for 10 minutes.
7. 7.Add a little boiling water to the broth and bring it to a rolling boil.
8. 8.Divide the dough into 2 parts, roll out to 1.5 cm thickness, and cut into diamonds.
9. 9.Drop the khinkal pieces into the boiling broth, cover with a lid, and boil for 4–5 minutes, stirring once or twice.
10. 10.As soon as you remove the khinkal pieces, immediately pierce each one with a toothpick so they stay fluffy and do not turn dark.
11. 11.Serve hot with the meat, potatoes, sauces, and bowls of hot broth.

Notes

• Prepare the dough about 30 minutes before the meat is fully cooked.
• Piercing each piece with a toothpick immediately upon removing from the broth is essential to keep them light and soft.