Beef Khingal


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.


Serves 3-4.


All ground:


  1. 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.
  2. While onions are cooking:
  1. 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.
  2. 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.


Keep leftover pasta, beef, and yogurt sepearate.