Circassian Kinalas

Ingredients

In the original Filipino version of Kinalas, the soup base is typically made with pork bones and meat, and the noodles are made from rice flour. In the Circassian adaptation, beef is used instead of pork, and the noodles are made from wheat flour and eggs. The spices and flavor profile are also adjusted to suit the Circassian cuisine, incorporating coriander, cumin, and paprika for a distinct taste. We alse have the original recipe for Kinalas, so you can check it out.

• 500g (1.1 lb) beef bones 500g (1.1 lb) beef bones
• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 250g (8.8 oz) wheat flour 250g (8.8 oz) wheat flour
• 2 eggs 2 eggs
• Water for kneading Water for kneading
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef bones and stew meat to the pot, and cook until browned on all sides.
3. 3.
   Stir in the ground coriander, cumin, paprika, bay leaf, salt, and pepper. Cook for another minute to toast the spices.
4. 4.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is tender.
5. 5.
   While the soup is simmering, prepare the noodles. In a mixing bowl, combine the wheat flour and eggs. Gradually add water and knead until a smooth dough forms. Let the dough rest for 30 minutes.
6. 6.
   Roll out the dough on a floured surface until thin. Cut the dough into thin strips to make the noodles.
7. 7.
   Bring a pot of salted water to a boil. Cook the noodles for 2-3 minutes, or until al dente. Drain and set aside.
8. 8.
   Once the beef is tender, remove the bones and bay leaf from the soup. Use a fork to shred the beef into smaller pieces.
9. 9.
   To serve, divide the cooked noodles among bowls and ladle the hot soup over them. Garnish with chopped fresh parsley.

Treat your ingredients with care...

• Beef bones — For a richer flavor, roast the beef bones in the oven before adding them to the soup.
• Wheat flour — Adjust the amount of water added to the dough gradually to achieve the right consistency. The dough should be smooth and slightly elastic.
• Eggs — Use room temperature eggs for easier incorporation into the dough.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a dash of hot sauce to the soup.
• To save time, you can use store-bought noodles instead of making them from scratch.
• Garnish the soup with a squeeze of fresh lemon juice for a tangy twist.
• Serve the Circassian Kinalas with a side of pickled vegetables for added flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Circassian Kinalas hot, garnished with chopped fresh parsley. Accompany it with warm bread or flatbread for a complete and satisfying meal.

Presentation advice

When serving the Circassian Kinalas, ensure that the noodles are well-cooked and evenly distributed in each bowl. The vibrant red broth should be ladled generously over the noodles, and the shredded beef should be visible on top. Garnish with a sprinkle of fresh parsley for an appealing presentation.