Synopsis
My simplified version of an Azerbijani comfort food. “Khingal” is a type of Azerbijani handmade noodles and is the most unique part of the dish. Instead of making the noodles fresh, I use pre-made pasta. A variety of meats or non-meats can be used, such as lamb, chicken, mushrooms, or beef.
Materials
Serves 3-4.
- 1 lb pasta (small pieces; like fusilli)
- 1 lb ground beef (10-15% fat)
- 2 medium yellow onions
- 32 oz plain European-style non-fat yogurt
- Ideal brands: Straus Family Creamery or Trader Joe’s
- Avoid yogurts that are thick; you want a pourable consistency.
- 0-6 cloves crushed garlic (to taste)
- 2 tbsp canola oil
- swirl olive oil
Seasoning
All ground:
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp tumeric
- pinch cinnamon (optional)
- 1/2 pinch saffron (optional)
Instructions
- Dice onion and add along with canola oil to a large skillet, cook on low-medium heat for 45 minutes to 1 hour; until onions are lightly carmelized, stirring occasionally.
- While onions are cooking:
- Add garlic directly into yogurt and stir well. Keep mixture cold in refrigerator.
- Cook pasta in salted water according to package instructions, then after draining, toss with olive oil and allow it to cool.
- Mix beef into the skillet with the onions and cook on medium-high heat. While cooking, add all seasonings, break beef apart into small pieces, and do not drain the fat. Beef is done when some parts have gained a rich brown color, but the mixture is not dry because of the fat.
- Serve in a plate or bowl by adding hot beef mixture on top of the warm pasta with the cold yogurt on the side. Add garlic-yogurt sauce to dish while eating.
Storage
Keep leftover pasta, beef, and yogurt sepearate.