Xingal

Xingal (also spelled khingal or hingal) is a traditional Azerbaijani dish composed primarily of pasta-like dough and a meat-based sauce. The main components of xingal are thin, square pieces of unleavened dough, which are boiled in salted water. This pasta is typically served in layers, interspersed with a minced beef or lamb sauce that often includes onions and a modest amount of oil or butter.

The dish is finished with a topping of either fried onions or garlic yogurt sauce, depending on the regional variations and personal preference. In some parts of Azerbaijan, herbs such as coriander or dill are often used as a garnish. Xingal differs from the Lezgian national dish hingal, which features larger chunks of dough and is commonly served with boiled meat or different sauces.

Historically, xingal has been prepared in Azerbaijan for centuries and is particularly popular in the western and northwestern regions, including Ganja, Gakh, and Sheki. The dish is seen as a staple of Azerbaijani home cooking. Its origins are closely tied to the agricultural lifestyle of rural communities, where wheat flour and locally-raised livestock have been dietary staples.

Xingal is sometimes considered an Azerbaijani equivalent to Italian lasagna due to its layered assembly, but it bears no direct historical connection to Italian cuisine. Some sources indicate that similar dishes can be found across the Caucasus and Central Asia, each with slight local adaptations. In Azerbaijan, xingal is served as an everyday meal and also at gatherings or festive occasions. The dish is typically consumed hot and is regarded as filling and nutritious. There is no universally accepted spelling, and the recipe may change from one region or family to another.