Avar Khinkal, Dough Pieces in Beef Broth with Garlic and Tomato Sauces

What you need

• 1 kg (2.2 lb) beef brisket or shank, on the bone if possible, cut into large serving pieces
• 2.5 l (10 cups) cold water
• 2 tsp salt, plus more to taste
• 500 g (4 cups) all-purpose flour, plus 1 tbsp for the sauce
• 1/2 tsp baking soda
• 200 ml (3/4 cup plus 1 tbsp) kefir
• 1 egg
• 1 head of garlic, cloves peeled
• 200 g (3/4 cup) sour cream
• 80 g (6 tbsp) ghee, divided
• 1 onion, finely chopped
• 50 g (3 tbsp) tomato paste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Put the beef in a large pot with the cold water and bring it slowly to a boil, skimming off all the foam as it rises.

2. 2

   Lower the heat, add 1 tsp of the salt and simmer gently, partly covered, until the meat is very tender, 2-2 1/2 hours.

3. 3

   Meanwhile, sift the flour into a bowl with the soda and the remaining 1 tsp salt. Add the egg and kefir and knead into a firm, smooth dough, adding a spoonful of water only if it stays crumbly. Cover and rest for 20 min.

4. 4

   Crush the garlic to a paste with a pinch of salt. Stir half of it into the sour cream and loosen with 2-3 tbsp of the hot broth.

5. 5

   Melt 30 g of the ghee in a small pan and fry the onion over medium heat until soft, 5-6 min. Stir in 1 tbsp flour, then the tomato paste, and cook for 3 min.

6. 6

   Add a ladle of broth and simmer, stirring, until thickened, about 3 min. Stir in the rest of the garlic and season with salt and pepper.

7. 7

   Lift the beef onto a warm plate and cover. Strain the broth into a clean pot and bring it back to a boil.

8. 8

   Roll the dough out to about 7-8 mm (1/3 in) thick and cut it into diamonds about 4 cm (1 1/2 in) long.

9. 9

   Drop the pieces into the boiling broth in batches so they do not crowd. Cook, stirring, until they float, swell and are cooked through when one is cut open, 5-7 min.

10. 10

    Lift them out with a slotted spoon and prick each piece a few times with a toothpick so it stays light.

11. 11

    Melt the remaining ghee and drizzle it over the khinkal.

12. 12

    Serve the khinkal with the beef, the two sauces for dipping and cups of the hot broth.

Imported from foodman.club. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.