Sulu Khingal, traditional Azerbaijan dish, is pea soup with lamb and homemade noodles. Special taste is given to this dish by spices and herbs. Sulu Khingal is served, sprinkled with mint. Wine vinegar is served in a separate bottle.
Khinkali – a traditional dish of the Northeast Caucasian cuisine, the peoples of the North-East Caucasus. One of the most popular in our days. It is a cooked in meat broth pieces of dough (actually “hinkaliny”), served with broth, boiled meat and sauce.
Khinkali should not be confused with the Georgian khinkali, which is a significantly different type of cuisine.”Susz” in Azeri – water. Further, in principle, it is clear – khingal water (unlike govurma-khingal, which, too, as some write). By the way, do not be tempted by the similarity of the names – Azerbaijani and Georgian khinkali khingal is not the same thing. Although I am in Georgian cuisine is not strong, and there may be some variation.
Well, the water here is clear and does not smell, but smells more and more good, rich broth. It is highly desirable lamb. But today, the lamb has not happened, and happened two good pieces to understand themselves, but a dead cow – not so thin edges of the neck.
Ingredients for preparing Sulu Khingal:
Azerbaijani and Georgian khinkali khingal is not the same thing.
- 400 g lamb
- 100 g flour
- 1 ea egg
- 75 g peas
- 75 g melted butter
- 75 g onion. Wine vinegar
- Greens
- Dried mint
- Spices
- Salt
Method:
- Slice lamb and cook in cold water until done.
- Cook in the broth peas, soaked in water before cooking, until done.
- Knead unleavened dough from flour, water, and egg, salt and roll out finely.
- Cut out small rectangles and put them in the broth 5 minutes before finishing.
- Bring soup to boil, add fried onion, salt, greens.
