Dish

Guru khingal

Guru khingal is a hearty and flavorful dish that is perfect for a special occasion or a family gathering. The homemade noodles are tender and chewy, and the lamb is tender and juicy. The dish is typically served with a side of yogurt or sour cream, which helps to balance out the richness of the sauce.

Asian cuisine› Central Asian cuisine› Uzbek cuisine

Meat Dish› Ground Meat Dish

Origins and history

Guru khingal is a traditional Uzbek dish that has been enjoyed for centuries. It is believed to have originated in the central regions of Uzbekistan, where lamb and vegetables are commonly used in cooking. The dish has since become popular throughout the country and is now a staple in many Uzbek households.

Dietary considerations

This dish is not suitable for vegetarians or vegans due to the use of meat and eggs.

Variations

There are many variations of this dish, with some recipes calling for the addition of different vegetables or spices to the sauce. Some recipes also use a different type of meat, such as beef or chicken, instead of lamb.

Presentation and garnishing

Guru khingal can be presented in a large pot, with the noodles and meat arranged in layers. Garnish with fresh herbs, such as cilantro or parsley, for a pop of color and flavor.

Tips & Tricks

To make the noodles extra tender, knead the dough for at least 10 minutes before rolling it out. Be sure to cook the lamb thoroughly to ensure it is safe to eat.

Side-dishes

Yogurt or sour cream is the perfect side dish for guru khingal. A simple green salad can also be served alongside the dish to add some freshness and crunch.

Drink pairings

A glass of red wine, such as a Cabernet Sauvignon or Merlot, pairs well with this dish. For those who prefer beer, a dark ale or lager would also be a good choice.