Avar Khinkal

The dough for the Avar khinkal turns out to be very lush, because it is prepared with kefir with the addition of soda.

Ingredients

• 600 g beef
• 1 bay leaf
• 1 tsp mixture of peppercorns
• salt
• 500 g flour
• 350 g of kefir
• 0.6 tsp each. salt and soda

Directions

1. Mix flour with salt and baking soda, cover with kefir, knead a homogeneous elastic dough. Cover with plastic wrap and leave in a warm place for 30 minutes. Then knead again and let sit for another 40 minutes.
2. Roll out the dough into a layer 3 cm thick, cut into diamonds with a side of 4 cm. Lay parchment on a baking sheet, place the diamonds, leave to proof for 1–2 hours (the dough should be crusty).
3. Remove excess fat from meat, put in a saucepan, pour 2.5 liters of cold water. Bring to a boil, salt, remove the foam, add spices, cook without a lid over low heat until the meat is tender, 2 hours. Strain the broth, cut the meat into pieces suitable for eating.
4. Dip the dough pieces into salted boiling water, stir, cover, bring to a boil, cook for 3 minutes. Do not open the lid! Quickly remove the finished khinkals from the boiling water (try at the same time), pierce each khinkal with a toothpick in the middle, grease with vegetable oil.
5. Put the khinkal in plates, put the meat next to it, pour the hot broth into bowls, serve immediately.