Composition / ingredients
Cooking method
Pour yeast with sugar into warm water, mix, hold for 10-15 minutes. Then add salt, pour in vegetable oil, stir, add flour and knead the dough.
Cover the dough with a towel, hold for 30-40 minutes. Then knead and divide into three or four parts.
After rolling out each part in thin layers, lubricate the layers with vegetable oil, sprinkle with walnuts to taste (you can do without them) and roll up the roll using a stick.
Cut the dough into pieces of the same width and length.
For cooking, use a mantovark or cook hinkal steamed in a steamer, pressure cooker for about five minutes.
Serve hinkal with boiled meat or chicken. And with garlic and tomato sauce.
Sauce: tomato paste is diluted with water to the sauce, fried in vegetable oil in a frying pan. Mixed with crushed garlic. You can prepare such a sauce from fresh tomatoes.
The calorie content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
