Khangal In Steam "buĞ XƏngƏlİ".

Bugh Khangali recipe.

INGREDIENTS:

For the dough:
- 1 Egg.
- 1 tsp. Salt.
- 300 gr. Flour.
- Water.

For the bottom floor meat:
- 1.5 kg beef ribs.
- 1 large onion.
- 3-4 cloves of garlic.
- 4-5 bay leaves.
- 15-20 black peppercorns.
- 1 tsp Salt.


PREPARATION:

It is very easy and simple to prepare as seen in the video. We cook our meat with onion, garlic and bay leaf in boiling water for 1 hour on low heat. Salt the meat near the end. We make sure that it is not fully cooked, so that the meat does not fall apart too much when it is cooked again with chopsticks. After the meat is cooked, we transfer the meat to another suitable pot for cooking, and filter the water over it with a strainer.
We knead a simple dough with 1 egg on medium hardness and spread it thinly. Lubricate between the layers so that they do not stick to each other and stack them on top of each other. Then we cut it the way you want and put it in the pot on top of the meat.
If the water is less, you can add water little by little until the khangals are cooked. However, it is necessary to pay attention that the water does not touch the hooks. Also, when arranging the khangals, it is necessary to keep space from the edges and the middle part so that the steam can come out and spread to all sides of the pot and cook all the khangals equally.
After cooking, we arrange the khangals in a bowl, then add the meat and water and serve with garlic yogurt and pickles.

Bon Appétit to everyone who prepares.
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