Guru Khingal - Uzbek Dumplings with Meat and Noodles

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (60g) semolina 1/2 cup (60g) semolina
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the meat filling: For the meat filling:
• 1 pound (450g) lamb, minced 1 pound (450g) lamb, minced
• 1 pound (450g) beef, minced 1 pound (450g) beef, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• For the sauce: For the sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Fresh cilantro or parsley, chopped Fresh cilantro or parsley, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 40g (4g sugars)
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina, and salt for the dough. Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced lamb, beef, chopped onion, minced garlic, ground cumin, paprika, ground coriander, salt, and pepper for the meat filling. Set aside.
3. 3.
   Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the diced tomatoes and tomato paste to the skillet. Cook for a few minutes until the tomatoes soften.
5. 5.
   Add the meat filling to the skillet and cook until browned, breaking it up with a spoon.
6. 6.
   Pour in the beef or vegetable broth and season with salt and pepper. Simmer for 20-30 minutes until the meat is tender and the flavors meld together.
7. 7.
   Meanwhile, roll out the dough on a floured surface until thin. Cut it into small squares or rectangles.
8. 8.
   Bring a large pot of salted water to a boil. Drop the dough squares into the boiling water and cook until they float to the surface. Remove with a slotted spoon and set aside.
9. 9.
   To serve, place the cooked noodles on a plate and top with the meat sauce. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Semolina — The addition of semolina to the dough gives the noodles a slightly firmer texture. If you prefer softer noodles, you can replace the semolina with additional all-purpose flour.
• Lamb and beef — For the best flavor, use high-quality minced lamb and beef. You can also adjust the ratio of lamb to beef according to your preference.

Tips & Tricks

• To save time, you can prepare the meat filling in advance and refrigerate it until ready to use.
• If you prefer a spicier flavor, you can add a pinch of chili flakes or cayenne pepper to the meat filling.
• Serve Guru Khingal with a dollop of sour cream on top for added creaminess.
• Leftover Guru Khingal can be stored in the refrigerator for up to 3 days and reheated before serving.
• Feel free to customize the garnish by adding chopped green onions or a squeeze of lemon juice for a tangy twist.

Serving advice

Guru Khingal is best served hot, allowing the flavors to meld together. Serve it as a main course with a side of fresh salad or yogurt for a complete and satisfying meal.

Presentation advice

To enhance the presentation of Guru Khingal, arrange the cooked noodles neatly on a plate and spoon the meat sauce over them. Garnish with a sprinkle of fresh herbs for a pop of color.