Azerbaijani Noodle Squares with Meat and Yogurt (Xəngəl)
Xəngəl Say it: khang-GEL
Xəngəl arrives as a layered plate: supple pasta squares, crumbled savory meat, and a cool garlic yogurt pour, with mint butter glossing the top. Each forkful balances soft dough against rich lamb or beef and a bright dairy tang. The dish suits a weekend family table or a generous gathering, and the dough is simple enough to mix ahead. Rolling the sheets wafer-thin is the practical test; the thinner they are, the more delicate the final bite.
Azerbaijani Noodle Squares with Meat and Yogurt (Xəngəl)
Xəngəl
Pronounced khang-GEL
- Serves
- 6
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Meat topping
Garlic yogurt sauce
Finishing
Method
Put the flour and 1 tsp salt in a wide bowl and stir them together with a whisk. Form a hollow in the middle, add the water, and work the mixture with a fork until it comes together as a shaggy dough.
Scrape the dough onto a surface dusted with flour and knead it for 8–10 minutes, until it is supple and springs back. Cover the ball and let it stand for 30 minutes.
While the dough stands, prepare the meat. In a broad skillet over medium heat, melt 3 tbsp butter, then cook the onion until it softens and takes on a light golden color, 5–7 minutes.
Add the ground meat, 1 tsp salt, and the pepper. Stir and break up the meat until it is browned and no liquid remains, 8–10 minutes. Set aside and keep warm.
For the sauce, combine the yogurt, garlic, and 1/2 tsp salt with a whisk. If the mixture is too dense, whisk in up to 2–3 tbsp cold water until it can be poured but still holds a creamy texture.
Cut the rested dough into 2–3 portions. Roll each portion on a heavily floured surface until very thin, about 1/16 inch (1.5–2 mm). Slice into 2 inch (5 cm) squares or diamonds and lay them on a floured tray.
Fill a large pot with water, salt it generously, and bring to a boil. Add the dough pieces in batches, give them a single stir, and boil until they rise and become tender, about 4–6 minutes. Drain thoroughly.
Melt the remaining 1 tbsp butter in a small pan over medium heat. Stir in the dried mint and let it sizzle for 30 seconds, then take the pan off the heat.
Arrange the hot noodles on a wide platter. Cover them with the warm meat, pour over the garlic yogurt, and spoon on the mint butter. Serve right away.
Regional variant: Quba-style xəngəl (Quba xəngəli)
In the northern Quba version, the pasta is cut into larger 3 inch (8 cm) squares and lamb shoulder replaces ground meat. The lamb is cooked with onion, a small amount of tomato paste, and water until it becomes tender, then ladled over the boiled squares. The yogurt sauce is loosened until it is almost broth-like, and the dish is served in deep bowls.
Cook's notes
- If the dough resists coming together, add water one teaspoon at a time; if it clings to your hands, work in a little extra flour.
- Aim for the thinnest sheets you can manage without tearing—delicate squares are the mark of a well-made xəngəl.
- A 50/50 blend of lamb and beef gives the topping a traditional, robust flavor.
Serve with
Offer warm flatbread and a plate of fresh parsley, dill, and mint alongside; black tea or ayran makes a fitting drink.
Make ahead and storage
The cut squares can be frozen on a tray in one layer; once solid, transfer them to a bag and boil them straight from the freezer. The meat topping and yogurt sauce keep separately in the refrigerator for up to 2 days.
