Khingal from Kaukasis: The Cookbook: A Culinary Journey Through Georgia, Azerbaijan & Beyond (page 99) by Olia Hercules

  • coriander leaves
  • coriander seeds
  • dill
  • onions
  • sumac
  • turmeric
  • ground lamb
  • yoghurt
  • plain flour
  • cumin seeds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tges on January 09, 2021

    This was an absolute revelation; but really, it's what I have eaten many times over. I love the simplicity in pulling this altogether with its creamy, crunchy and slippery textures. To me, it is very reminiscent of Turkish manti (Kayseri and Sinop versions) and Afghanistani mantoo and ashak but with khingal - you needn't have to make any dumplings but you still get all the flavours and textures. I loved the lamb used here and I completely agree with Hercules in not being shy with the butter.

  • lkgrover on November 26, 2019

    An delicious blend of flavors that is unlike any other pasta I've made. Homemade egg pasta with spiced lamb & onion and herb yogurt.

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