How Dagestan Serves Dinner? Full Table: One Dish, Four Elements. Beef, Broth & Dough

Описание: Today I’m cooking traditional Lezgin khinkal with beef — a classic Dagestani dish made with thin handmade dough, slow-cooked beef, rich clear broth, and a deeply reduced tomato-garlic sauce. This is not just a recipe, it’s a full table experience from the Caucasus, where simple ingredients turn into something comforting, structured, and deeply satisfying.

This khinkal is built on patience. The beef is gently simmered until tender, the broth carefully skimmed for clarity, the dough rolled thin but strong, and the tomato sauce slowly reduced for depth. Every bite is assembled by hand — dough, beef, sauce, maybe kefir or walnuts — creating a balanced combination of warmth, acidity, richness, and freshness. The result is hearty, traditional comfort food that feels timeless and grounding.

⭐️ If you love authentic Caucasian cuisine, traditional Dagestani recipes, handmade dough dishes, or detailed step-by-step cooking with technique explanations, this video is for you. This recipe is perfect for family gatherings, weekend cooking, and anyone who appreciates slow, intentional meals. Ingredients and measurements (US & metric) are below!

⭐️ You’ll learn how to:
• cook beef for a clear, rich broth
• prepare strong khinkal dough with the right texture
• roll and cut thin dough properly
• reduce tomato sauce for deep flavor
• assemble khinkal the traditional way

🧾 THE RECIPE ITSELF — Ingredients (EU / US metric)

Beef & Broth:
• Beef — ~2 kg / ~4½ lb
• Salt — to taste
• Water — enough to fully cover meat

Dough:
• All-purpose flour — 600 g / ~5 cups
• Egg — 1
• Salt — 1 tsp
• Warm water — 200–230 ml / ~¾–1 cup

Tomato Sauce:
• Large tomatoes — 3 (grated)
• Clarified butter — 1 tbsp
• Garlic — 3 cloves (minced)
• Salt — to taste
or if you're lazy like me - just buy tomato paste and mix it with garlic and sauce!

More For Serving (optional):
• Kefir or sour cream
• Ground walnuts
• Fried onions

🧾 INSTRUCTIONS:
Place the beef in a large pot and cover completely with cold water. Add salt and bring to a boil over high heat. As foam rises, skim carefully to keep the broth clear. Reduce to a gentle simmer and cook for 2–2½ hours until the beef is tender but still structured. Let the meat cool in the broth for deeper flavor.

For the dough, sift the flour into a bowl. Add salt and the egg, then gradually pour in warm water while mixing. Knead until smooth, firm, and elastic. The dough should not be sticky. Cover and let rest for 30 minutes.

For the tomato sauce, melt clarified butter over medium heat. Add grated tomatoes and cook slowly until reduced and thickened. Season with salt and stir in minced garlic toward the end. The sauce should be rich and concentrated.

Divide the rested dough and roll thin on a floured surface. Let it dry slightly, then cut into medium rectangles. Boil in strongly boiling water for 3–4 minutes until they float. Remove immediately and keep warm.

Serve khinkal on one plate, beef on another, and sauces on the side. Combine each bite with meat, dough, and sauce as desired. Enjoy hot.

Thank you for cooking with me on Sunday Spoon 💛
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