Khingal

This recipe is a variation on the Azerbaijani khingal theme. Ideally, the noodles are made by hand from unleavened dough, cut into diamonds and boiled. For a lighter version, you can use ready-made pasta, your favorites.

Ingredients

• minced meat 300 g
• onions 2-3 pcs.
• chilli pepper 1 pc.
• tomatoes 2-3 pcs.
• tomato paste 1 tbsp
• salt 1 tsp
• butter 2-3 tablespoons
• garlic clove 3-4 pcs.
• sour cream (katyk, yogurt, kefir) 150 ml
• cilantro greens 1-2 bunch (s)
• pasta 250 g

Directions

1. In butter, lightly fry the onion, cut into half rings, add finely chopped hot pepper pod. Fry a little.
2. Put minced meat (I have beef) to the onion and pepper and, stirring it, fry until it changes color. Salt.
3. Add chopped tomatoes or tomato paste (both are better). Let it simmer together for about five minutes. If you are using only tomato paste, you can add a little water (100-150ml) and simmer for a few more minutes. The meat sauce is ready.
4. To make a sauce from sour milk, take katyk (yogurt, sour cream, you can even kefir), add chopped garlic there and mix. No need to salt!
5. Boil pasta in salted water until cooked. Drain off the water, add a small amount of butter and stir gently.
6. Place the noodles on a flat dish. On top of a heap of meat. Sour milk sauce can be served separately in a bowl, or it can be placed on top of the meat. Sprinkle with cilantro and serve. Enjoy your meal!