Khingalash with pumpkin in Chechen style - step-by-step photo recipe. Pumpkin flatbreads in a frying pan Chechen cuisine flatbreads with pumpkin

Date of writing: 10.03.2024

Reading time: 8 minutes

I would like to treat you to suncakes with pumpkin. They are not at all bland or sweet, they are tasty, slightly flaky, and smell pleasantly of onions. These flatbreads can be eaten instead of bread, or for breakfast with tea or coffee. These flatbreads can be fried in a dry frying pan, or you can add a spoonful of oil and then they turn out more ruddy and not at all greasy.

Ingredients:

Cut the pumpkin into small cubes.

Cut the onion into half rings.

Fry the onion in two tablespoons of oil and add pumpkin cubes. Salt, add sugar, black pepper. Stir-fry until the pumpkin is soft but retains its shape.

Cool the finished filling.

Knead the dough from water, oil, salt and flour. You can put a little less than half a glass of oil, and a little more water. The dough is very obedient in kneading and does not stick to your hands at all.

Divide the dough into equal pieces. Makes five pairs of flatbreads.

Roll out each pair very thinly. Place the filling.

Cover with the second rolled out flatbread. Press the edges firmly, expelling the air from inside.

Trim the edges with a special wheel or the edge of a plate.

Add a spoonful of oil to the pan and place the flatbread with pumpkin. Fry it over medium heat, then turn it over. Fry all the tortillas. One is fried, and the second is rolled out, a kind of conveyor belt...

In the national cuisine of many nations there are similar flatbreads with their own national cooking characteristics and different names.

Today we are preparing khingalsh - Chechen flatbreads with pumpkin. They differ from Azerbaijani kutabs in that they are always mixed with kefir and after cooking they are “bathed” in boiling water. I know that Dagestan miracles are also dipped in boiling water after frying, but the miracles are initially round in shape.

Khingalsh can be prepared with a sweet pumpkin filling, when nothing else is added to the pumpkin except sugar. But you can make the filling more piquant and add fried onions, spices, and a little salt to it, which is what I did. I prefer this option. There's the requisite sweetness from the squash, the tanginess from the onions, and just the right amount of salt. In general, the amount of salt and sugar depends on the type of pumpkin. I have a Japanese one, a very sweet specimen.

I would also like to note some cooking features.

The dough for khingalsh flatbreads is kneaded very, very soft, it almost flows between the fingers, and is difficult to work with. Therefore, when rolling out the dough to a very thin state - 1 mm or thinner - use a lot of flour for the filling. And in order to wash off excess flour and make the cakes even more tender, they must be dipped in boiling water and then greased with butter.

So, the eyes are afraid, but the hands are doing))... We will need the following products.

Add salt and soda to kefir at room temperature. Mix well and leave to react for 5 minutes.

Then sift all the flour into a bowl and stir the dough with a spoon. Dust the table well with flour and dump the entire mass of dough onto it. Knead gently, without mixing too much flour.

The resulting dough is similar in consistency to yeast, very soft and sticky. This lump has a photogenic appearance, but is usually even softer. Place the dough in a towel and leave to mature for 20 minutes.

Prepare the filling. Peel the pumpkin and cut into pieces. Next, prepare it in an acceptable manner. I advise you not to boil the pumpkin in water, so as not to make the filling too watery. It is best to bake it in the oven or microwave until soft, which is what I did. Bake in the microwave at maximum temperature for 10 minutes.

Fry onions in vegetable oil. Vegetable can be replaced with cream.

Combine the onion and pumpkin and mash with a potato masher or potato masher. Again, it is better not to use an immersion blender, because the consistency that comes out is not what you want.

Divide the dough into equal pieces, approximately 75 grams each.

Using flour, roll out each piece of dough very thin. It should be transparent and no more than 1 mm thick. Spread the squash onto one side of the tortilla. Just spread it, do not apply the filling with a spoon. Thanks to crushing with a masher, the filling turns out to be quite dense and does not spread.

Cover with the other half of the dough, press so that the air comes out of the middle, pinch the edges and trim with a special wheel for a smooth edge. The flatbreads turn out quite large, which is how it should be.

Fry the khingalsh in a dry frying pan on both sides until golden brown. The tortillas may puff up while frying. The diameter of my frying pan is more than 30 cm. Place all the blanks in a stack, one on top of the other.

Then pour boiling water into a bowl and quickly dip each piece into the water.

Place all the khingalsh on a plate and generously coat each flatbread with butter. Dipped - folded and coated until all were gone.

Very tasty, tender Chechen flatbreads Khingalsh with pumpkin are ready, you will swallow your tongue!

pumpkin puree – 200 grams.
flour – 200 grams.
olive oil – 2 tbsp. spoons.
dry instant yeast - 0.5 teaspoon.
salt - a pinch.
sugar - a pinch.

number of servings: 8 pcs.

How to cook pumpkin scones in a frying pan:

The pumpkin must be cut into small pieces and baked in the oven or microwave until soft. Then use a blender to puree the pumpkin.

Now add salt, sugar, yeast and olive oil (you can safely replace it with any odorless vegetable oil) to the still warm, not cooled pumpkin puree. Mix.

Add flour and start kneading the dough.

Gather the dough into a ball, cover with cling film and place in a warm place for 30 minutes.

Then knead the dough with your hands and divide it into eight equal parts.

Roll out each piece on a lightly floured surface, approximately slightly larger than a saucer, into a circle shape.

Fry the pumpkin cakes in a dry hot frying pan over medium heat on both sides until lightly browned. The cakes may swell during frying, so any bubbles that form must be pierced with a fork. If you wish, you can pierce the flatbreads with a fork in several places immediately before frying.

While frying, place the finished flatbreads in a pile and cover with a clean towel.

They are delicious both hot and cold. An excellent replacement for store-bought bread. The flatbreads do not have any strong pronounced taste, so they can be served as an addition to tea, honey or jam, or any hot first or second courses. It will be especially relevant for those who fast.

Description

Khingalash- traditional Chechen flatbread with filling. The cooking process is very painstaking and any, even the smallest deviation from the recipe can lead to the fact that the taste of the dish will be completely different from what it should be. Therefore, strictly observe and follow each stage of cooking, which are presented below in a detailed step-by-step recipe with photos. This will help you appreciate and enjoy the taste of real Chechen khingalashi. Very often, meat, cottage cheese or chopped herbs are used as a filling for this dish. Sometimes these ingredients are combined.

Today we will prepare flatbreads with a sweet pumpkin filling: this dish can even be mistaken for dessert. You have to knead the dough by eye, but if you get the hang of it, it’s very easy to do. Khingalash is very popular and is often prepared for a wide variety of holidays. At home, these stuffed flatbreads turn out to be the most delicious and aromatic., so you should try making them too. Let's start creating delicious Chechen flatbreads with pumpkin.

Ingredients

(500 ml)
(taste)
(1 tsp)
(1 tsp)
(200 g)
(400 g)
(taste)
(taste)

Cooking steps

Let's prepare all the necessary products for kneading soft and elastic dough. Pour wheat flour into a deep bowl, add salt and soda there, then pour it all with kefir at room temperature. Knead the dough, add more flour if necessary, but do not overdo it: It’s okay if the dough sticks to your hands. Lightly sprinkle the resulting mass of dough with flour, cover the bowl with a plastic bag or cling film, place the dough in the refrigerator for about half an hour.

Knead the dough slightly with your hands, then roll it into a sausage and cut it into 15 equal parts as shown in the photo.

For the filling, cook a piece of the selected pumpkin until tender and tender, cut off the thick skin and mash the pulp to a puree using a spoon or fork. Add sugar to the resulting puree to taste and mix. Roll out a piece of dough into a thin, almost transparent cake, and place the prepared filling on one half.

Cover the filling with the second half of the dough, carefully mold the edges together, cut off the remaining flatbread with a sharp knife. We do the same with all the remaining ingredients.

Heat a cast-iron frying pan and place flat cakes on a dry bottom, fry them on both sides for about 2-3 minutes so that the dough becomes crusty and golden brown. If air pockets form inside the cakes, carefully pierce them with the tip of a knife. Place each subsequent cooked flatbread on top of the previous one and cover the dish with a towel. Melt the butter in a water bath. Pour hot water into a small saucepan or all in the same frying pan, dip each flatbread into it, place it on a dry plate and pour in butter. Lay out a tower of flatbreads.

When serving the dish, cut the flatbreads in half for convenience. Khingalash with Chechen pumpkin according to the most delicious recipe is ready.

Bon appetit!