Dish

Sulu khingal

Sulu khingal is made by simmering lamb with vegetables such as onions, carrots, and potatoes. The soup is then thickened with noodles and seasoned with salt and pepper. This dish is typically served with crusty bread and a dollop of sour cream on top.

Asian cuisine› Central Asian cuisine› Kyrgyz cuisine

Soup› Meat Soup

Origins and history

Sulu khingal is a traditional Uzbek dish that originated in the regions of Bukhara and Samarkand. It is a hearty soup that was traditionally made by families during the winter months when fresh produce was scarce. The soup was a way to use up leftover lamb and vegetables and was often eaten as a main course.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains lamb. It is also not suitable for those with gluten intolerance as it contains wheat noodles.

Variations

There are many variations of this dish, some of which include the addition of chickpeas or lentils. Some recipes also call for the use of beef instead of lamb.

Presentation and garnishing

This dish is typically served in a bowl with a dollop of sour cream on top. It can be garnished with fresh parsley or chives for added flavor and color.

Tips & Tricks

To make this dish even more flavorful, try browning the lamb before adding it to the soup. This will give the meat a nice caramelized flavor. You can also add a splash of vinegar to the soup to give it a tangy kick.