Azerbaijani Khingal

Knead a firm yet elastic dough from flour, water, and salt; cover and leave to rest for 20–30 minutes.

Prepare the filling from Wheat flour, Ground beef, Natural yogurt, Butter: finely chop or mix it with onion, spices, and herbs from the recipe.

Roll out the dough thinly and cut into circles or squares of the desired size.

Place the filling in the center of each piece and pinch the edges tightly so that the juices remain inside.

Boil, steam, or fry the pastries as the specific dish requires.

Serve hot with sauce, broth, yogurt, or herbs, if characteristic of the recipe.