Hinkal

Method

Make the dough by mixing flour, eggs, salt and water until a soft consistency is reached, then rest for 30 minutes. Meanwhile, prepare the broth by browning diced beef and onions in butter, then simmering with stock, garlic, and half the herbs for 45 minutes. To shape the hinkal, wet your hands and take small portions of dough, stretching and pinching them into irregular diamond or triangle shapes. Drop the shaped dough pieces into the simmering broth and cook for 10-12 minutes until they float and firm up. Finish by stirring in remaining fresh coriander and dill, season with black pepper, and serve hot in bowls with the broth and meat.