Ingredients:
For the dough:
1 egg
1 cup of cold water
Salt 1 tsp
1 cup of flour
For minced meat:
300 g of beef or mutton
1 onion
Zirinc 2 x.q.
Broth can be replaced with 1/2 cup water
Salt 1 tsp
Pepper 1/2 tsp
Sarıkök 1/2 tsp
Preparation:
Knead a solid dough from flour, eggs, water and salt. Hold for 15 minutes. Divide the dough into four parts and roll them out. Spread each log 0.5 cm thin. Dry for 30-60 minutes. Then cut the dough into rhombuses. Cook in salted boiling water for 10-12 minutes and strain the water.
For khangal black, chop 1 onion and fry in oil. Add beef and mix. Add broth, salt, pepper, jasmine and barberry and cover the pan. Put the prepared khanga in a cloud and add melted butter and fry on it.
Khangal is eaten with garlic yogurt.
Bon Appetit!
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