Hingalsh

Category: Culinary recipes
Hingalsh

Ingredients

Dough:
Flour 500g
water 300ml
salt 0.5h spoons
soda 1 tsp
Filling:
pumpkin 0.5-07kg
onion 1 PC
salt taste
Butter melted 150g

Cooking method

  • Knead the dough, for this I used a bread maker. While I was preparing the filling, the dough was resting.
  • Cut the pumpkin into segments (as small as possible to fit in a saucepan) pour water and boil until tender. Cut the peel off the boiled pumpkin. Mash with a potato grinder. Peel the onion, cut into cubes, fry in a little oil until golden brown, combine the onion with the pumpkin, salt. Cut the dough into pieces the size of a small apple.
  • HingalshHingalsh
  • Roll out the dough thinly, lay out and distribute the filling and form a hingalsh (the shape is no different from the cheburek). I roll it out with a plate, but then I have to fasten it with my fingers.
  • HingalshHingalsh
  • Fry on dry hot skillet on both sides. While roasting, prepare a bowl of boiling water. After frying, dip the hingalsh in boiling water and put on a plate, grease liberally with butter.
  • Hingalsh
  • then cut into portions.
  • Hingalsh

Note

Source: My husband brought a clipping from an unknown newspaper))) This is Chechen cuisine. You can add sugar and spices to the pumpkin, there will be hingalsh for tea.
Yes, very tasty. But the calories are off scale))) And yet, as experience has shown))) dip the hingalsh in boiling water, best of all with a slotted spoon))

MariV
Tanya, if I understood correctly, to bathe in boiling water after baking?
celfh
Yes)))) I dipped it first, I thought I’ll stay without fingers))
MariV
Wow, I'll do it with potatoes! thanks for the recipe!
celfh
Olya, with potatoes it will already be kystybai)))) if I wrote it correctly)) There is, however, a slightly different technology, and you don't need to dip anything into boiling water.
MariV
Well, I don't like pumpkin!
Amidala
Why boiling water?
MariV
I love Kystybychiki, but they are not bathed in boiling water - they are Tatar-Bashkir and other cuisines. there they just bake pancakes, and then put the potatoes.
if you read it correctly on the Grozny website, they bathe in boiling water so that they become soft ...
celfh
Olya, yes, indeed they become soft after boiling water. But I think, if you do not dip in boiling water, but use all the oil according to the recipe, they will also become soft. But my hand did not rise so much oil to pour))
Lerele
And I ate this in Chechnya, even before all the events there, it is so tasty, and there were also such cakes with cheese or cottage cheese. I was visiting a Chechen family; the daughter of the owner of the house even wrote a recipe for me, but I never repeated, then the recipe was lost.
I'll try to do it, thanks for the recipe !!!
Aygul
It's convenient to do this in the chapatnitsa Only I am not very pumpkin
celfh
Quote: Lerele
And I ate this in Chechnya,
I looked at a Muslim website, where the dough is made differently, it is quite liquid and gets to the desired consistency, rolling it out on flour, in any case, I understood so. And the dough is very, very thin. I didn't dare to do that)) So I used a newspaper clipping. Link to recipe on a Muslim website
🔗

Quote: Aygul
Only I am not very pumpkin either
As it turned out, it is possible with cottage cheese and cheese))
Ligra
Quote: celfh

Olya, with potatoes it will already be kystybai)))) if I wrote it correctly)) There is, however, a slightly different technology, and you don't need to dip anything into boiling water.
In Chechen cuisine, flat cakes with potatoes and Ossetian cheese are called "cheplgysh". They are also bathed in order to wash off the remaining flour. They are rolled out and shaped like khachipuri (round), but very thin.
Delicious.
Lerele
celfh, I did not see how they do it, I saw only two mountains of flat cakes on plates, one with pumpkin, the second with cottage cheese or cheese. And until now, the memory remains, which was very tasty.
Ligra
Quote: celfh

... there the dough is made differently, it is quite liquid and gets to the desired consistency, rolling it out on flour, in any case I understood so. And the dough is very, very thin. I didn't dare to do that)) ...
It’s right that we didn’t risk it. The dough is kneaded according to the principle of dumplings or dumplings, but not so tight. The dough should be more tender, it is easier to roll out such a dough on flour.
celfh
Quote: Ligra
It's right that they didn't take the risk
Yes, I would not have enough patience)) On the first cake, everything ended before it began)))
Quote: Lerele
It was delicious
really delicious))

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