Khingal in Azerbaijani
4 servings
25 minutes
Hingal in Azerbaijani is a traditional dish of Azerbaijani cuisine that reflects the rich culinary heritage of the region. Its roots go back centuries, where simple ingredients were transformed into nutritious and aromatic dishes. The base of hingal consists of tender strips of dough boiled to translucency and covered with a rich sauce made from sour milk and garlic. The finishing touch is caramelized onions that add a sweet-spicy note to the dish. The taste of hingal is a harmony of the softness of the dough, the tanginess of the sour milk, and the sweetness of sautéed onions. It is a hearty and cozy dish served both on weekdays and at festive tables, creating an atmosphere of home warmth. It can be complemented with meat or herbs, but even in its classic form, hingal remains a truly delightful culinary creation.
1
Knead a stiff dough from flour, salt, eggs, and water (the amount of water may vary).
- Wheat flour: 500 g
- Salt: pinch
- Chicken egg: 1 piece
- Water: 200 ml
2
Divide the dough into several large pieces. Dust the table with flour. Roll out the dough balls. Wrap the resulting flatbread around a rolling pin. Make one cut. Then remove the rolling pin and cut the dough into strips.
- Wheat flour: 500 g
3
Boil water in a large pot. Add salt. Drop in strips of dough one by one, stirring each time to prevent sticking. Cook until the dough becomes translucent. Drain in a colander.
- Water: 200 ml
- Salt: pinch
4
Slice the onion into half rings. Sauté in butter and vegetable oil over low heat until the onion turns dark golden.
- Onion: 2 heads
- Butter: 2 tablespoons
- Vegetable oil: 2 tablespoons
5
Add salt and garlic to the sour milk and mix well.
- Clabbered milk (prostokvasha): 200 ml
- Salt: pinch
- Garlic powder: pinch
6
Place the cooked dough on a wide plate, top with a sour milk sauce, and then add sautéed onions.
- Wheat flour: 500 g
- Clabbered milk (prostokvasha): 200 ml
- Onion: 2 heads
