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The Azerbaijan cuisine. Very tasty dish, but very filling. Not for those who care about their figure.
Ingredients for Hengel
Step by step instruction of cooking Hengel
From flour, eggs and water, knead smooth, not sticky to hands dough. Roll the dough very thin. The rolled out dough is cut into diamonds and put the diamonds on the wooden surface to dry.
From time to time the diamonds to flip to avoid sticking to the Board. The dough is dried for 7-9 hours.
During this time you need to cook the meat. Meat with salt, pepper and finely chopped onion mix and put into the pan. Add 2 tbsp water and cook until until the liquid has evaporated completely. Add the oil and fry the meat.
In yogurt add the chopped garlic, salt and mix well.
In a saucepan boil water with a small amount of salt. As the water boils, add the dried dough and boil for about 5 minutes. Keep the pots! It is very important not to overdo the dough! Otherwise it will turn into a sticky mass!
Drain the contents of the pan into a sieve to shake off, to get all of the liquid, and serve onto plates. You put the pieces of butter or pour melted butter. Put the meat and garlic yogurt. There are hingel only need hot!