Lamb soup (Sulu-khingal)
6 servings
120 minutes
Sulu-hingal is a true masterpiece of Azerbaijani cuisine, combining rich meat broth, tender pieces of lamb, and aromatic pasta made from thinly rolled dough. This dish originated in the traditions of mountainous regions where lamb was a primary food source and chickpeas added nutrition. The soup's flavor is rich and deep: the soft lamb absorbs the aromas of fragrant herbs while a minty note adds a light freshness. Thin squares of dough boiled in the broth make the soup's consistency hearty and velvety. Sulu-hingal is served with vinegar that enhances the meat flavor and adds a slight tanginess. This soup is not just food but part of warm family meals, traditions, and the history of Azerbaijani hospitality.
1
We boil the meat of lamb or beef, preferably the brisket or loin, in salted water, then separate the meat from the bones.
- Mutton: 700 g
- Salt: to taste
2
We separately boil the chickpeas soaked in cold water and add them to the boiling meat broth.
- Chickpeas: 0.5 glass
3
We sauté the onion.
- Onion: 3 pieces
4
We knead a stiff dough from flour, water, eggs, and a pinch of salt. For this, we pile the flour in a deep bowl, make a small crater at the top, break an egg into it, add salt, and gradually stir in boiling water. We thoroughly knead the stiff dough and roll it out into a 1 mm thick flatbread. We let the dough dry a bit and cut it into 1.5x1.5 cm squares.
- Wheat flour: 1 glass
- Water: 2 tablespoons
- Chicken egg: 1 piece
- Salt: to taste
5
We are dipping layers of dough into boiling broth.
- Wheat flour: 1 glass
6
A few minutes before readiness, add boiled meat cut into small pieces, sautéed onions, and finely chopped greens to the broth.
- Mutton: 700 g
- Onion: 3 pieces
- Basil: 1 bunch
7
Before serving, sprinkle the dish with dried mint. Serve vinegar separately.
- Dried mint: 2 tablespoons
- Vinegar: 50 ml