Zhizhig-galnash is a popular dish of Chechen cuisine, which is prepared from beef with bones, lamb, chicken and even sea and river fish. The meat is boiled in large portions, salted and, in addition, dumplings are made from corn or wheat flour. This dish is an analogue. In Chechen, “zhizhig” is translated as “meat,” and “galnash” is translated as “dumplings” or “dumplings.”
The calorie content of the food is about 140 kcal per 100g. This figure may vary and depends on the fat content of the meat. We will tell you in this material how to prepare zhizhig galnash in several versions step by step and with photos.
Zhizhig-galnash with lamb
The dish turns out tender, rich, with a delicious garlic note. Dumplings differ in their shape. It directly depends on the housewife’s ability to work with dough. Serve with Beram sauce, which can be tomato or garlic.
Ingredients:
- One egg;
- Carrots and onions - one piece each;
- Wheat flour – 250 g;
- Lamb – 1 kg;
- Head of garlic;
- Water – 100 ml;
- Basil, cilantro - 3 sprigs each;
- Ground allspice, salt - to taste.
Cooking instructions:
- For the aromatic broth, put the peeled onion and carrots, cut into pieces, into a large saucepan. Add the meat and fill it completely with water. Bring to a boil and reduce the flame to low, skim off the foam. The lamb should be cooked as for jellied meat - be soft and easily separated from the bone. At the end of cooking, add ground pepper to the brew and add salt;
- While cooking the meat, we prepare galnash (dumplings). Pour water into a bowl, break an egg and sprinkle with salt, beat a little with a fork;
- Add flour in parts, passed through a sieve, and knead a tender, soft dough;
- Roll out into a layer 1 cm thick and cut into strips, then cut them so that they are the same length. Press each piece a little with three fingers and pull it a little to make long dumplings. Let them lie on the table and dry a little;
- Take the meat out of the broth and leave it for a while until it cools. Strain the liquid and pour 1/3 of it into a separate bowl to prepare Beram sauce. Add garlic, passed through a garlic press, allspice ground pepper, add a little salt. Our sauce is ready;
- Boil the dumplings in the remaining broth. When they float to the surface, they should boil for 2-3 minutes, after which they are thrown into a colander.
The Chechen national dish is served this way: put dumplings in a large bowl, with small pieces of meat on top. Sprinkle with chopped herbs and serve Beram sauce in a gravy boat. Meat slices are dipped into it, or the dressing is poured into the dish itself.
Chechen dumplings with beef
They are usually prepared for the festive table and are formed only before heat treatment.
Product composition:
- One egg;
- Small potatoes - 9 pieces;
- Beef (with bone) – 1 kg;
- Wheat flour;
- Onions and carrots – 2 pieces each;
- A glass of broth;
- 6 cloves of garlic;
- 2 bay leaves;
- Sunflower oil for frying – 2 large spoons;
- Black pepper – 7 pieces;
- Greens and salt - to taste.
Recipe for zhizhig galnash:
- You can use a pressure cooker. Place the washed meat in a container, fill it with water, add one onion, carrots, pepper, bay leaf and add some salt;
- Cook with the lid closed for 30-40 minutes. If desired, cook as usual;
- Place the cooked beef in a container that keeps warm. Strain the broth and cool it, then take one glass from the saucepan and knead the dumpling dough on it. To do this, mix the broth with an egg, salt, add flour to make a not very stiff mass. Roll it into a bun and let it sit for a while;
- Peel the potatoes and finely chop them into a saucepan, fill with cold water, do not add salt. When it is cooked, drain the water, but leave a little at the bottom;
- We prepare dough dumplings at home: form a strip 1.5-2 cm thick and cut it into 5-10 mm wide. We press all the resulting pieces of dough with two fingers (middle and index) on the table, thereby making small flat cakes, which are then rolled up. If you don’t have extra time, just roll out the dough into a large flat cake and cut into small squares;
- Peel the onion, finely chop and fry in sunflower oil;
- Cut the meat into pieces and cover;
- Prepare broth from potatoes. Add it to the boiled vegetable and crush it using a masher or immersion blender so that there are no lumps left. We should get a mixture of medium consistency - not liquid and not thick. Add sauteed onion to it, mix well, add salt if necessary. Serve the prepared beef slices and dumplings in bowls;
- Boil the dumplings in the broth, add water as needed, taste for salt;
- To prepare the sauce, add garlic, grated with small holes, to the broth, sprinkle with herbs.
Serve zhizhig galnash with beef like this: the dumplings are placed on a large dish, and the meat pieces, cut into portions, are placed on top. The dish with garlic dressing is placed in the middle of the dish, and each person is served a bowl of potato broth separately.
Chicken recipe
It is advisable to take domestic poultry, then the Chechen zhizhig galnash will turn out rich and satisfying.
List of components:
- Water – 100 ml;
- Hen;
- One egg;
- 3 cloves of garlic;
- Flour – 250 g;
- Salt and pepper - to taste;
- A few bay leaves.
Cooking plan:
- Boil the chicken, add bay leaf;
- Remove it from the liquid, separate the meat from the bones;
- We prepare galnash ourselves. Pour flour into a bowl, add water, egg, add salt, knead the dough;
- From it we will form a sausage, which we will cut into strips. Let’s start forming “shells” from each piece (press it down with three fingers and roll it across the table);
- Divide the broth in half and reserve a little for the sauce;
- Place the dumplings in a container with a large volume of broth and cook for 20 minutes;
- Sauce: squeeze the garlic through a press, add salt and pepper, pour in the broth;
- Place the chicken and dumplings on a platter, and serve the dressing and bowls of broth separately.
Zhizhig galnash with chicken is eaten like this: dumplings and chicken are dipped in sauce and washed down with a delicious broth.
Video: Recipe for zhizhig-galnash
Chechens and Ingush, united under one name “Vainakh”, are all, for the most part, great patriots. Therefore, asking a Chechen or Ingush which cuisine is the most delicious, of course,in response you will hear- Vainakh. They are proud of their cooking, although, in the opinion of experts, and in the opinion of many, it differs from others in its very ascetic range and ease of preparation.
Anyone who travels to the ancient land of the Vainakhs will experience the famous Caucasian hospitality and generosity. Treating a guest to the best national dishes is the main rule of Chechen etiquette. It should be warned that special gourmet dishes that take a long time to prepare (such as fried camel among the Arabs) will not be served in Chechnya. However, chefs are able to surprise not so much with the design and presentation, but with unexpected taste qualities.
Zhizhig-galnash
The favorite dish of the Chechens and Ingush is zhizhig-galnash. This is meat with dumplings. Preparation takes only about an hour. A simple dish with boiled meat and flour or corn dumplings, served with your choice of garlic or onion-potato sauce. All this is washed down with the broth in which the meat and dumplings were cooked. The dish, of course, is high-calorie, but the Chechens also had a harsh history. You eat once and you can forget about food for the whole day.
For zhizhig-galnash, use medium-fat meat or chicken. Cook in pieces for about 40 minutes over moderate heat. Then the dumplings are boiled in the same broth. All this is served in a wide tray, with meat laid out on dumplings. Mostly served with garlic sauce, but there are other varieties.
Gallery
15 photos
Chechen zhizhig-galnash
Chepalgash
It is also called khingalsh - flatbread with cottage cheese or boiled pumpkin. This is the second most popular dish in Vainakh cuisine. They differ from Dagestan chudu or Ossetian fydchins in their thin dough. Served in addition to the main course.
Chepalgash or khingalsh is often ordered from us because this dish is very tasty and suitable for a light breakfast. Place hard, slightly salty cottage cheese in the thinly rolled dough, mixed with green or onions if desired. This flatbread is baked in a very hot frying pan. About 4-5 minutes each side. The finished flatbread must be washed in boiling water so that it is not hard, and coated with melted butter. Serve, if desired, with a small bowl of butter for dipping. An obligatory attribute of chepalgash is a strong, fragrant tea.
Siskal and to-beram
Siskal is a flatbread made from corn flour. To-beram is a curd mass seasoned with sour cream. This, one might say, is the everyday food of the Vainakhs. It refers to light food that is constantly on the table. No one will treat a guest with only this dish, although it is very tasty and satisfying. Siskal does not spoil for a long time and can be stored for more than one week, which was a great help for travelers on long journeys in the old days.
Dried meat dishes
The life of the ancestors of the Chechens and Ingush was so harsh that there was no time to diversify the national cuisine. Dishes made from dried meat are still very popular today. Zhizhig-galnash and various soups are prepared from it. They also like to eat it raw. In a world without refrigeration, jerky was a lifesaver.
Video
Dishes made from wild garlic (wild garlic)
It is also called the second bread of the Vainakhs. Ramson awakens the appetite. It is very well absorbed by the body. In addition, wild garlic is a powerful natural antioxidant. It grows in foothill forests, under thick snow. A dozen dishes of national cuisine are prepared from wild garlic. Fried wild garlic is the easiest way. Take wild garlic - 1 kg, melted butter - 100 g. Peel the wild garlic from the boots (bulbs), rinse, put in boiling salted water. Cook for 5-7 minutes, then drain in a colander and let the water drain. Place the wild garlic in a frying pan heated with melted butter. Fry until lightly browned. It is served with siskal (corn tortilla) or homemade flatbread made from wheat flour.
Fresh nettle
Following the wild garlic, nettles ripen in the spring. Young nettles, after being crushed in your hands and dipped in salt, are simply a pleasure to eat. Several dishes are prepared from it, which anyone who tries is amazed at how tasty this hot plant is.
Nettle - 300 g, wild garlic - 300 g. Wash them. Then mash the nettle so as not to get burned. Mix it with wild garlic. This vitamin-rich dish is served with homemade flatbread and oregano tea, as well as salt.
Holtmash with wild garlic and nettles is prepared as follows. Take corn flour - 400 g, wheat flour - 100 g, nettle - 100 g, wild garlic - 100 g, homemade salted cottage cheese - 100 g, butter - 100 g, ghee - 50 g. Wash the nettles and wild garlic shoots and finely finely chop along with hard-boiled eggs. Add salted homemade cottage cheese, salt and soft butter (or tail fat, finely chopped). Mix everything thoroughly to obtain a homogeneous mass - the filling for Holtmash. Then, from corn dough, kneaded in hot water, adding a little flour, flat cakes are made (the width of the palm and 2-3 mm thick). Place the filling in the middle, cover with a second flatbread, and pinch the edges. Cook in boiling salted water for 5-7 minutes. Before serving, pour over melted butter or sour cream.
Baarsh (tripe) in Chechen
This dish is the most complex and time-consuming in Chechen cuisine, therefore it occupies the very first place in it. However, not every housewife undertakes its preparation. Since ancient times, it has been served only to the most important and dear guests. The dish consists of lamb or beef tripe, sewn into the stomach in a special way.
Ingredients: tripe - 300 g, raw lard - 200 g, liver - 100 g, lung - 75 g, heart - 200 g, kidneys - 120 g, onion - 120 g, rice - 30 g, pepper, salt.
Carefully processed tripe is cut into pieces. Prepare the minced meat: liver, lung, heart, kidneys, raw lard, onions are cut into small cubes, add well-washed rice, salt, black pepper. All ingredients are mixed. The resulting minced meat is placed in the scar, sewn up and boiled in boiling salted water for 3-4 hours. Then the threads are removed. Served with dumplings made from corn (or wheat) flour and garlic seasoning.
The main difference between Vainakh cuisine is its asceticism and the fact that there are almost no various spices in the dishes. The most common additives are garlic, onion, pepper and, of course, salt.
Chechens and Ingush, united under one name “Vainakh”, are all, for the most part, great patriots. Therefore, if you ask a Chechen or Ingush which cuisine is the most delicious, of course, the answer you will hear is Vainakh. They are proud of their cooking, although, in the opinion of experts, and in the opinion of many, it differs from others in its very ascetic range and ease of preparation.
Anyone who travels to the ancient land of the Vainakhs will experience the famous Caucasian hospitality and generosity. Treating a guest to the best national dishes is the main rule of Chechen etiquette. It should be warned that special gourmet dishes that take a long time to prepare (such as fried camel...
About Vainakh cuisine
About Vainakh cuisine
Vainakh cuisine is vast and multifaceted. One of the oldest in the Caucasus (according to the Chechens themselves). The basis of Chechen cuisine is: meat (lamb and poultry in its natural form), wild garlic, cheese, pumpkin, cottage cheese, corn (it was brought to Europe from America no earlier than the beginning of the 16th century). The main components of Chechen dishes are hot seasonings, onions, garlic, pepper, thyme, meat, wild garlic, cheese, pumpkin, cottage cheese, and corn.
A popular Chechen proverb speaks about the authority of good food and the satiety of national dishes: “If you cook for three, the fourth will be satisfied.” And yet, Chechen cuisine is basically dietary, moderate, soft, without excessive passion for spices. But at any time of the year, by lunchtime and...
Meat dumplings – zhizhig-galnash
Ingredients
Lamb (also beef):
1–2 kg (optional)
Dumpling dough:
flour (corn or wheat) – 700 g,
water – 300 ml,
egg – 1 pc.,
a pinch of salt.
Garlic seasoning:
garlic – 100 g,
broth – 300 g,
salt pepper.
Zhizhig-galnash is considered the main and main dish of Chechen cuisine. Every Chechen family housewife knows how to cook this simple dish. Chechen men also prefer this to all other Caucasian and European dishes. Cooking does not take much time if you distribute it correctly.
The meat is boiled. It is advisable to place whole pieces in the pan. Add salt at the end of cooking. While the meat is cooking, dumplings are being prepared.
Made from wheat flour, warm water, eggs and...
Chechen Hospitality
The Chechens say: “Where a guest does not come, grace does not come,” “A guest in the house is a joy.” Many Chechen sayings, legends, and parables are dedicated to the sacred duty of hospitality.
To receive guests, each house has a “guest room”; it is always ready - clean, with fresh linen. No one uses it, even children are prohibited from playing or studying in this room. The owner must always be ready to feed the guest, so at any time in the Chechen family food was specially set aside for this occasion. For the first three days, the guest is not supposed to ask anything. The guest lives in the house as an honorary member of the family. In the old days, as a sign of special respect, the owner's daughter or daughter-in-law helped...
CHECHEN DUMBLINGS
Ingredients:
Meat - 600 gr
Bay leaf - 2 pcs
Salt - to taste
Egg - 1 piece
Garlic - 1 head
Onion - 1 piece
Wheat flour - 500 gr
Water - 120 gr
How to cook
Chechen dumplings
A simple but tasty and nutritious dish of Chechen cuisine. Served with meat and broth. I'll tell you how to make Chechen dumplings.
Ingredients:
Flour - 350-400 grams
Eggs - 2 pieces
Salt - 2-3 pinches
Broth - 1.5 Liters
Vegetable oil - 1-2 tbsp. spoons
How to cook "Chechen dumplings"
Sift the flour and add eggs, salt, and vegetable oil. Then add a little more than half a glass of warm broth.
Knead the stiff dough. Knead until the dough stops sticking to your hands.
Divide the dough into several parts and roll each part into a flat cake 0.5 cm thick. Cut the flat cake into ribbons approximately 4 cm wide.
We cut each strip into smaller strips...
CHECHEN DUMBLINGS
Zhizhig-galnysh, which literally translates as zhizhig-meat, and galnysh - dumplings, are the hallmark of Chechen cuisine. This is quite a filling and very tasty dish. The dumplings themselves are made from corn or wheat flour, and you can choose the meat to your liking. And they are served with garlic sauce - beram. You shouldn’t neglect it; it gives the dish a special piquancy and personality.
Ingredients:
Meat - 600 gr
Bay leaf - 2 pcs
Salt - to taste
Egg - 1 piece
Garlic - 1 head
Onion - 1 piece
Black peppercorns - 1 tsp
Wheat flour - 500 gr
Water - 120 gr
How to cook
1. To prepare Chechen dumplings we need beef, bay leaf, black peppercorns...
Features of VAINAKHI CUISINE
The daily food of the Vainakhs was: churek made from corn flour, hominy, milk in all forms, especially curdled milk, cottage cheese, cheese, garlic, onions, radishes, fruits, wild fruits, various herbs and seasonings. In Chechnya, Ingushetia, at any time of the year, something edible grows. First...
Lamb in sauce with vegetables
You will need:
lamb – 400 g
potatoes – 200 g
eggplants – 200 g
onion – 100 g
carrots – 50 g
ghee - 3 tbsp. l.
greenery
spices
salt
1. Chop young lamb meat (ribs or brisket) into small pieces 5-6 cm.
2. Heat ghee in a cauldron and fry the pieces of meat.
3. Wash the eggplants and cut into rings.
4. Peel the potatoes and cut into cubes.
5. Peel the carrots and cut into rings.
6. Place eggplants, potatoes and carrots in a cauldron with fried meat. Salt and add spices to taste. Pour boiling water over everything so that the vegetables are covered with water.
7. Close the cauldron tightly with a lid and simmer the lamb with vegetables over low heat for 25 minutes.
Zhizhigan-chorpa (Chechen cuisine)
Ingredients:
beef or lamb 700 g
animal fat 50 g
tomato puree 3 tbsp. l.
onions 250 g
1 tbsp. l. wheat flour
fresh tomatoes 150 g
salt, spices
400 g potatoes
garlic 1-2 cloves
greenery
Cooking method:
Cut the prepared meat into cubes and fry until golden brown, pour in hot broth, add chopped and sautéed onions, tomato puree and tomatoes.
Simmer over low heat until cooked, drain the broth and dilute it with wheat flour fried without fat until light brown, pour this sauce over the meat, add chopped and fried potatoes. Simmer for 20 minutes, add crushed garlic, pour into plates and serve, sprinkled with chopped herbs.
Bon appetit!
Khinkalzh with pumpkin
Khinkalzh is a Chechen dish, it is prepared with different fillings, this version with pumpkin. You need to try this to imagine the taste, and once you try it you won’t regret it.
Pumpkin - 700 g
Kefir - 400 ml
Sour cream - 1 tbsp. l.
Flour - 5 tbsp. l.
Chicken egg - 1 pc.
Butter - 100 g
Sugar (to taste)
Soda (pinch)
Salt
Mix the dough from kefir, sour cream, eggs, soda, salt and flour. The dough should be soft.
Cut the pumpkin into pieces and bake in the oven, then use a blender to turn it into a homogeneous mass. Add sugar to the puree (I use powder) and mix.
Divide the dough into 15-16 parts and roll each one thin.
Spread pumpkin puree on one side.
Cover the other one, pinch the edges, giving it a crescent shape.
Bake in a hot dry frying pan. Lubricate each finished flatbread on both sides with water and then with butter.
Bon appetit!!!
© Ellisa
Dish of Chechen cuisine.
Filling: pumpkin, kefir dough and soda.
Steam a medium pumpkin until soft, remove the pulp with a spoon into a bowl where you then mash it into a puree and add sugar and spices to taste (this is a sweet dish)
Dough:
500ml kefir
1/2 tsp soda
1/2 tbsp salt
Knead the soft dough, it takes a little more than half a kilo of flour, depending on what kind of flour I always adjust by touch.
Divide into 12-14 parts and roll out exactly the same process as into chebureks)
Bake in a dry frying pan; if the pan sticks, lightly sprinkle with flour.
When the donuts are ready, dip each one in boiling water and pour melted butter on it, stack it in two rows.
It's simply incredibly delicious with tea.
Vainakh food.
Since ancient times, the Vainakhs have been eating the fruits of wild trees, which are found in abundance in the forests of Chechnya and Ingushetia, in which wild apple trees, pears, cherry plums, dogwoods, thorns and other fruits are still found to this day. Historical documents and the works of pre-revolutionary researchers testify to the long history of gardening in Chechnya and Ingushetia. Until recently, at the beginning of this century, there were many amateur gardeners in villages who were successfully engaged in plant hybridization. And recently you can find Vainakhs crossing cultivated and wild fruit trees. For example, we recently had the opportunity to observe in the mountains the grafting of cuttings of many fruit trees to frost-resistant wild...
Holtmash (kjoltmash) with nettles and wild garlic. (Chechen dish)
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Dough
Flour-700-800 gr
Egg - 1 pc.
Water -300g
salt
Filling
1 bunch of nettles
1 bunch of wild garlic
Knead a stiff dough from water, eggs, salt and flour. Leave him to rest.
Rinse wild greens and shake off water. Chop the leaves and stems quite finely.
Stew the nettles and wild garlic for 5 minutes, add salt to taste.
Roll out the dough and cut out circles of the desired size from the dough. I make them with a diameter of about 10 cm and a thickness of 3-4 mm. Place the filling in the middle of the flatbread, gather the edges of the flatbread towards the center and carefully pinch.
While you are making the Holtmash, place a large, wide pan of water over high heat. When all the “dumplings” are ready, add salt to the rapidly boiling water and place the Holtmash there. Bring to a boil and cook until they float, about 10 minutes.
Remove the Holtmash from the pan with a slotted spoon; shaking off the water.
© Umma-Aisha
Chechen flatbreads with pumpkin
Very unusual taste, liked it the first time!
Pumpkin (raw) - 3 kg
Onion (medium) - 1 pc.
Wheat flour
Kefir - 600 ml
Soda - 1 tsp.
Chicken egg - 1 pc.
Butter - 1 pack.
Steam the pumpkin and squeeze out all the water. Fry finely chopped onion, add to the pumpkin, and add half a tsp. salt., and about 3 tbsp. sugar (so that it is sweetish) and make a puree from it all.
Add soda, salt to taste, egg to warm kefir, add to flour and knead the dough (the dough does not need to rise)
squeeze out balls from the dough, roll out into a thin layer, grease half with filling,
Cover with the other half and secure the edges.
fry in a hot frying pan without oil, ready to transfer to a tray and brush with melted liquid. sl. oil (brush)
ready!
© Rayana-
Chepalgash
Chechen national flatbreads with curd filling. Unsweetened baked goods. Very tasty and filling.
Kefir (homemade is better, but store bought is also possible) - 0.5 l
Soda - 1 tsp.
Salt - 1 tsp.
Flour (I always add flour by eye)
Butter (melt the butter to grease the finished flatbreads) - 1 pack.
Filling
Cottage cheese (I take 9%, unsalted, but you can also salt it if you like) - 2 packs.
Chicken egg - 1 pc.
Green onions (The more, the tastier)
Salt (I add a little, because I take unsalted cottage cheese)
Sift flour into a cup, make a funnel and add salt. Add soda to kefir and mix. Pour the kefir into the flour and knead into a soft dough with your hand. Cover the dough with a towel and leave for 20-30 minutes.
Now for the filling. Cottage cheese...
CHECHEN TONGUE (Baked tongue in sauce)
Compound:
boiled beef tongue 1.5-2 kg. (cook for 2 hours with onion, carrot, bay leaf, pepper and salt),
2 bulbs,
500 gr. champignons,
sour cream 20% 500ml.,
a glass of walnuts,
garlic 3-5 cloves (not visible in the photo),
a lot of greens (dill+parsley+cilantro),
vegetable oil,
salt.
Cooking:
remove skin and fat from the tongue and cut into large cubes
cut the onion into half rings
fry in oil until golden brown
wash mushrooms and cut into slices
mix tongue, onion and raw mushrooms, add salt
For the sauce, mix sour cream and chopped walnuts, squeeze out the garlic and add salt.
if thickly add boiled water
place the roast in a deep dish greased with vegetable oil
pour the sauce and preheat it to 180-200 gr. oven for 20 minutes
sprinkle the finished dish generously with herbs
Serve in a common dish, then distribute the portions
G1oza yuurg huyila!!!
Pumpkin cakes – hinglash
Ingredients
Dough:
wheat flour – 500 g,
kefir – 500 ml,
1 tsp soda,
a pinch of salt.
Filling:
pumpkin – 500 g,
sugar – 2 tbsp. spoons,
water – 150 ml,
onion – 1 medium pc.,
butter – 150 g,
a pinch of salt,
thyme – 1 tsp.
Heated kefir, salt and soda are added to the sifted wheat flour. Knead the soft dough and divide it into small balls of 100 g each, from which flat cakes will be rolled out to a thickness of 0.5 cm.
The filling is prepared from the pureed pulp of pre-cooked pumpkin. Add finely chopped onion fried in sunflower oil, sugar, salt, thyme, mix everything and let cool.
Place the filling on one side of the rolled out flatbread, cover with the other half on top...
Chechen cuisine is one of the oldest and simplest. The dishes are nutritious and high in calories. Prepared quickly from the most available products.
Vainakh food
Chechen cuisine is one of the oldest and the simplest ones. The dishes are nutritious and high in calories. Prepared quickly from the most available products. Meat - lamb and poultry in their natural form are the main products in cooking. They are prepared from several components, are high in calories and are very easily absorbed by the body. Hence, apparently, the developed harmony of the Chechens.
The most important components of many dishes are hot seasonings, onions, garlic, pepper, and thyme.
Chechen cuisine is rich in vitamins and very satisfying. Greens are an important component of dishes. Quite a lot of dishes are prepared from wild garlic, cheese, and pumpkin. Cottage cheese, corn and, of course, dried meat.
Vainakhs love meat broths, lamb, beef, and boiled poultry (pork is excluded).
The meat is served with dumplings made from wheat or corn flour and always with garlic seasoning. At a time when there were no refrigerators, dried meat was a lifesaver. Many dishes were prepared from it. The basis of Vainakh cuisine is also flour products with various fillings from cottage cheese, pumpkin, potatoes, wild garlic and nettles. Many dishes are prepared from them. The mountaineers, defending their independence, had to fight. Dried meat, which did not spoil at all and could be eaten in any form, and siskal (a flatbread or churek made from corn flour) could always be with you and were tasty, satisfying food. All winter and early spring I had wild garlic on hand, and in the summer – nettle.
Despite the numerous dishes made from meat, wild garlic and nettles, Chechen cuisine is fundamentally soft and moderate. Spices do not predominate in it. It is very diverse. And the fact that among the Chechens there are very few fat, corpulent people, that they are tall and healthy, is influenced by their national cuisine
Get acquainted with some recipes for cooking Chechen cuisine.
For 50 g of boiled beef: boiled potatoes – 50 g, green peas – 30 g, pickled cucumbers – 30 g, egg – ¼ piece, herbs and salt to taste.
Cut boiled beef and boiled potatoes into small pieces, add a quarter of a boiled egg, green peas, pickled cucumbers. When serving, pour over sour cream.
First meal
For 1.5 liters of water: beans – 1 tbsp., dried meat – 300 g, onions – 1 pc.
The beans are washed and put on fire. After the beans boil, cook them for 5-7 minutes. Then they are thrown into a colander, washed with cold water, put in a pan with cold water and set to cook. After boiling, add dried meat (preferably fatty), cut into small pieces of 3-4 cm, sautéed onion, salt and pepper to taste. Serve sprinkled with finely chopped herbs
Zhizhigan-chorpa (Meat soup)
For 220 g of lamb or beef - 15 g of fat, 20 g of tomato puree, 80 g of onions, 6 g of wheat flour, 50 g of fresh tomatoes, 130 g of potatoes, 1 head of garlic, salt and spices to taste.
Peel the lamb or beef pulp, rinse, cut into cubes, fry until golden brown, add hot broth or water, add sautéed onions, tomato puree and tomatoes and simmer until tender.
Then drain the broth and prepare a sauce with flour, fried until light brown.
Add meat, crushed garlic, fried potatoes to the sauce and boil for 10-15 minutes.
Meat dishes
Lamb in sauce with vegetables
Lamb meat – 400 g, potatoes – 200 g, onions – 100 g, carrots – 50 g, eggplants – 200 g.
Chop the young lamb meat (ribs or brisket) into small pieces 5-6 cm, put in a heated cauldron with melted butter. When they are fried, add eggplants, cut into rings, carrots and potatoes. Pour boiling water over all this to cover the vegetables. Reduce the heat and cover the cauldron tightly with a lid. Simmer for 25 minutes. Serve on a platter, sprinkled with chopped herbs
For minced meat:
Lamb 1 kg
Onion 325 g
Salt
Pepper 1/2 tsp
Sour cream or 2-3 cups of meat broth with vinegar
Fat 1 tsp
For the test:
Flour 300 g
Water 6-8 tbsp. l
Knead the dough like for noodles, cover with a damp cloth and leave for 30-40 minutes. Roll the dough into a sausage 3 cm thick and cut into pieces weighing 20 g. Pass the meat through a meat grinder, add chopped onion, salt, pepper and a little water. Mix everything. Fill the dough balls with the filling. Place the prepared manti in a greased sieve, secure the sieve over a pan of boiling water or meat broth, cover tightly with a lid and steam the manti for 20-30 minutes until the dough becomes dry and stops sticking. Place the finished manti on a dish and pour over satan sauce (broth mixed with vinegar, salt, pepper and fat) or sour cream.
Dried meat – 270 g, ground black pepper.
For dumplings: flour (corn or wheat) – 160 g, water – 90 g.
Garlic seasoning: garlic – 25 g, broth – 30 g, salt, ground black pepper. Broth – 300 g.
Soak dried meat for 20 minutes. in cold water and cook until tender without adding salt. Cut the finished meat into pieces of 30-40 g. Separately prepare dumplings:
From wheat flour: knead unleavened dough, roll out into a layer 1 cm thick, cut into long strips, then cut crosswise into diamonds 4 cm long, after pressing with your fingers, roll out into shells or give any other shape.
Made from cornmeal: prepared similarly, but given a flattened oval shape.
Boil the dumplings in broth diluted with boiled water or salted water for 20-25 minutes, place on a plate, and place pieces of meat on top. Separately serve the broth and garlic, mashed with salt and diluted with a small amount of fatty broth.
Zhizhig-galnysh (Dumplings with meat)
Products:
lamb 150 or beef 160
flour (corn or wheat) 160
garlic 50
spices
salt
Preparation:
Boil lamb or beef in a large piece (weighing 1.5-2 kg.)
cut into pieces of 30-40 grams.
Brew flour with boiling water
mix the dumplings
boil them in broth
place on a plate and cover with meat
Serve separately garlic, pounded with salt and diluted with fatty broth, and meat broth.
Delicacies
Legs of lamb – 4 pcs., head – 1 pc., corn flour – 1 kg.
The sheep's head and legs are thoroughly washed and treated with fire (preferably with a blowtorch) until the wool is completely burnt out. The head and legs are then boiled in a large saucepan. The boiled head and legs are pulled out and kept in the oven to dry and not cool. Dumplings made from wheat or corn flour are cooked in the same broth. Dumplings, head and legs are served to the table in one large dish. Garlic sauce is prepared according to the number of people. The guest is offered the head, and he is the first to cut off the part he likes.
Lamb intestines - 4 pcs., onions - 4 heads, fat tail fat - 200 g, corn flour - 200 g, black pepper, thyme, salt - to taste, garlic - 3 heads.
Turn out the fatty lamb or beef intestine, clean it, and rinse thoroughly. For the filling, chop the internal fat, onion, add pre-sifted corn flour, and add salt. Mix everything. Stuff the finished intestine by tying or sewing up its end. Place the finished sausage (yokh) in boiling salted water and cook for 20-25 minutes. Corn dumplings are cooked in the same broth. The finished sausage is served with dumplings, but it can also be served with flatbread and garlic sauce.
Offal, heart, lung, internal fat - from one sheep, onion - 500 g, rice - 100 g, corn flour - 1 kg, garlic - 3-4 heads.
Pour boiling water over the lamb tripe, peel it, cut it into 10-12 cm pieces so that it is easy to sew the stuffed tripe together. For the filling: finely chop the heart, lungs, internal fat, onion (you can add rice), salt, pepper, thyme to taste. Mix everything thoroughly. Place the filling on the prepared tripe and sew it up. You can tie it with small intestines, previously cleaned. Then place the stuffed tripe in cold water and cook. When the water boils, reduce the heat and pierce the tripe with a fork to let the air out. Cook until done. Salt the broth to taste. Prepare dumplings. Place on a platter with corn dumplings and garlic seasoning. Serve the broth in bowls.
Caucasian style shashlik
Recipe for 4 servings.
Ingredients: lamb - 600 g, onions - 3 pcs., 3% vinegar - 6 tbsp. l., tomatoes - 4 pcs. melted lamb fat - 3 tbsp. l., lemon - 0.5 pcs., tkemali - 4 tbsp. l., salt, ground black pepper, herbs.
Preparation:
Cut the flesh of the hind, front leg or dorsal part of the lamb without tendons into cube-shaped pieces and marinate. To do this, sprinkle pieces of meat with salt, pepper, chopped onions and parsley, moisten with wine vinegar or lemon juice, mix, place tightly in an enamel bowl and leave for 4-6 hours in a cold place. The meat is marinated mainly so that it becomes softer and at the same time acquires a unique pleasant smell and taste from onions and spices. You can also use brisket from young lamb for barbecue if you cut it into pieces with rib bones. Meat from a young lamb does not need to be marinated or kept without vinegar. Before frying, thread pieces of meat onto a metal skewer interspersed with or without onion slices, brush with melted tail fat or butter. Grill on a grill or spit over coals or hot spirals of an electric grill.
Lamb shashlik with eggplants
Meat - 500 g, eggplant - 350 g, vegetable oil - 40 g, black pepper, salt
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Wash the lamb and cut into small pieces of equal size. Cut the eggplants deeply lengthwise and place pieces of lamb into the cut, after sprinkling them lightly with salt and ground black pepper.
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After this, string the eggplants onto a skewer so that it captures both ends of the eggplant and all the pieces of lamb.
*
Fry the shish kebab over the coals, rotating the skewer so that the pieces of lamb rotate inside the eggplant.
*
During frying, lamb and eggplants should be poured with vegetable oil.
Chechen chicken
Chicken – 800 g, butter – 100 g, whole milk – 250 g, onions – 300 g, pepper – 5 g, flour (corn, wheat) – 800 g, salt.
Chop the boiled chicken into portions, put in a pan with onions sautéed in butter or ghee, pour in whole milk, salt, add pepper, cover and simmer for 20-25 minutes. Prepare dumplings from corn or wheat flour. To do this, knead unleavened dough, roll out, cut into long strips, which are cut crosswise into diamonds. Give them shape by pressing the diamonds with your fingers. Boil dumplings in chicken broth. Place a portioned piece of poultry along with milk sauce and onions on a dish, sprinkle with herbs. Serve the dumplings separately in a plate. In a broth cup, serve chicken broth seasoned with boiled whole milk. Dip the dumplings in the sauce where the chicken was stewed. Eat the bird, washed down with broth seasoned with black pepper. Source
Sturgeon shashlik
Cut fresh sturgeon into 30-40 g shish kebab, put in an enamel bowl, add salt, pepper to taste, bay leaf, onion, cut into rings. Mix all this thoroughly and place in a cool place for 7-8 hours for marinade. Fry, threaded on a skewer, over charcoal. Served with greens
Vegetable dishes
For the dough: wheat flour – 600 g, kefir – 500 g, baking soda – 1 g, salt – 2.5 g.
For minced meat: pumpkin – 650 g, sugar – 75 g, water – 150 g, onion – 120 g, salt – 2.5 g, butter –
150 g.
Mix flour with heated kefir, add salt, baking soda and knead the dough until a homogeneous soft consistency is obtained. You can find out how to cook further
Flatbread with potatoes or cottage cheese
Per serving).
For the test you will need:
Wheat flour – 100g, kefir – 100g, baking soda – 0.2g, salt – 0.5g.
For minced meat you will need:
Cottage cheese - 75g, egg, salt - 0.5g, butter - 20g.
Preparation of the dough:
Mix flour with heated kefir, add salt, slaked soda (with vinegar) and knead the dough until a homogeneous soft mass is obtained.
Preparation of minced meat:
Prepare minced cottage cheese mixed with egg and salt, if the cottage cheese is unsalted.
Preparation:
Divide the dough into pieces weighing 200-300g, roll out 0.3cm thick. Place the minced meat in the middle, pinch the edges in the shape of a donut and roll out 0.9-1.5 cm thick.
Bake in a frying pan without fat, turning occasionally. Wipe the finished chepalgash on both sides with hot water to soften and remove burnt flour, grease with butter, and place one on top of the other.
When serving, cut into 4-8 pieces and pour over melted butter. Oil can be served separately.
3 bunches of wild garlic, vegetable oil, soy sauce.
After the wild garlic stems are washed (they are practically without soil), dried with a napkin or towel, cut the stems and leaves. Pour vegetable oil into a frying pan and put the green mass there. Sauté over medium heat until the green mass has noticeably reduced in volume. After this, pour soy sauce over the greens to taste. Salt is not necessary. Can be consumed as a separate dietary dish or as an independent side dish for meat or fish, or as an addition to mashed potatoes or rice. Very tasty.
ZHIZHIG GALNASH dumplings with meat
(per serving)
Lamb - 354 g or beef - 342 g, salt - 3 g.
Broth - 300 g.
Boil fatty lamb or beef with bones in a large piece (weighing 1.5-2 kg) with salt added. Cut the finished meat into pieces of 50-60 g.
Separately prepare dumplings.
From wheat flour: knead unleavened dough, roll out into a layer 1 cm thick, cut into long strips, then cut crosswise into diamonds 4 cm long, after pressing with three fingers, roll out into shells or give any shaped shape.
Boil the dumplings in broth or salted water for 20-25 minutes, place on a plate, and place pieces of meat on top. Separately serve the meat broth and garlic, ground with salt and diluted with a small amount of broth.
KHINGALASH flatbreads with pumpkin
(per serving)
For the dough: wheat flour - 120 g, kefir - 100 g, baking soda - 0.2 g, salt - 0.5 g.
For minced meat: pumpkin - 128 g, sugar - 15 g, water - 30 g, onion - 24 g, salt - 0.5 g, butter - 30 g.
Preparation of minced meat: remove the pumpkin from the stalk, chop into pieces, remove seeds, place the skin side up in a saucepan, add hot water at the rate of 1 liter of water per 5 kg of pumpkin and cook, tightly covering with a lid, until cooked. Finely chop the onion and fry it, you can put it raw in the minced meat. Using a spoon, remove the pulp from the boiled pumpkin and rub it. Add sugar, salt, fried onions and mix everything.
Divide the dough into pieces of 200-230 g, roll out the cakes 0.3 cm thick, put minced meat on one half, cover with the other half, pinch the edges, giving the shape of a semicircle. Bake in a hot frying pan without fat, turning occasionally. Wipe the finished khingalash on both sides with hot water (to soften and remove burnt flour), grease with butter. Before serving, cut into 3-6-9 pieces and pour over melted butter or serve the butter separately in a bowl.
CHEPALGASH flatbreads with cottage cheese
(per serving)
For the dough: wheat flour - 100 g, kefir - 100 g, baking soda - 0.2 g, salt - 0.5 g.
For minced meat: cottage cheese - 75 g, egg - 1/4 pcs., salt - 0.5 g, butter - 20 g.
Preparing the dough.
Mix flour with heated kefir, add salt, baking soda and knead the dough until a homogeneous soft consistency is obtained.
Prepare minced cottage cheese mixed with egg and salt, if the cottage cheese is unsalted.
Divide the dough into pieces weighing 200-230 grams and roll out 0.3 cm thick. Place minced meat in the middle, pinch the edges in the form of a donut and roll out 0.9-1.5 cm thick.
Bake in a frying pan without fat, turning occasionally. Wipe the finished chepalgash on both sides with hot water to soften and remove burnt flour, grease with butter, and place one on top of the other.
When serving, cut into 4-8 pieces and pour over melted butter. Oil can be served separately.
SISKAL corn flour tortilla
(per serving)
For siskal: corn flour - 168 g, water - 100 g, salt - 2 g.
Pour water at a temperature of 50-60 degrees into the sifted corn flour and knead the dough, cut into round flat cakes 1.5-2 cm thick, 20-25 cm in diameter. Bake in a frying pan (without fat), turning occasionally. Served with kald-dyatta or to-beram and Kalmyk tea.
For kald-dyatta: cottage cheese - 64 g, butter (melted) - 20 g, egg - 1/2 pcs., salt - 5 g.
Mix salted cottage cheese thoroughly with butter or ghee and finely chopped boiled egg.
For toberam: cottage cheese - 40 g, sour cream - 60 g, salt - 5 g.
Mix salted cottage cheese thoroughly with sour cream.
For Kalmyk tea: milk - NU g, green tea - 4 g, black pepper - 0.1 g, butter - South, salt - 0.5 g, boiled water - 100 g.
Pour slab green tea into boiling water, after boiling, let it brew for 5 minutes, strain, pour in boiled milk, add salt, black pepper, butter.
CHICKEN CHECHEN
(per serving)
Chicken - 208 g, salt - 3 g, onion - 5 g. For the sauce: butter - 20 g, whole milk - 50 g, onion - 60 g, ground black pepper - 0.05 g, salt - 2 g .
For dumplings: flour (corn or wheat) - 160 g, water - 90 g, salt - 2 g. Broth - 250 g, boiled milk - 50 g
Prepared chicken carcasses are placed in hot water (2-2.5 liters per 1 kg of product), quickly brought to a boil, then the heat is reduced. Remove the foam from the boiling broth, add chopped onions, salt and cook at low boil in a sealed container until cooked.
Cut the boiled chicken into portions, put in a pan with onions sautéed in butter, pour in whole milk, salt, add black pepper, cover and simmer for 5-10 minutes.
Prepare dumplings from corn or wheat flour.
Wheat flour dumplings: knead unleavened dough, roll out into a layer 1 cm thick, cut into long strips, then cut crosswise into diamonds 4 cm long and, after pressing with three fingers, roll out into shells or give any shaped shape.
Corn flour dumplings: prepared in the same way, only they are given a flattened oval shape by pressing with your fingers.
Boil the dumplings in broth or salted water for 20-25 minutes, place on a plate, and place pieces of poultry on top.
Separately serve chicken broth seasoned with whole boiled milk.
HOMEMADE SAUSAGE
(per serving)
Lamb or beef (pulp) - 130 g, lamb intestines - 70 g, onions - 60 g, raw lard - 50 g, rice - 15 g, salt - 5 g, ground black pepper -. 1 year
For dumplings: corn or wheat flour - 160 g, water - 90 g.
Garlic seasoning: garlic - 25 g, broth - 30 g, salt - 3 g, ground black pepper - 0.05 g.
For minced meat: finely chop the meat pulp and raw lard with a knife, you can pass it through a meat grinder with a large grid.
Sort the rice and rinse with hot water, add salt, sprinkle with pepper, and mix thoroughly with the meat.
Soak lamb intestines for 30-40 minutes in warm water, then rinse thoroughly. Loosely fill the intestinal membranes with minced meat and tie the ends. Boil by adding hot water for 1-1.5 hours.
Separately prepare dumplings.
From wheat flour: knead unleavened dough, roll out into a layer 1 cm thick, cut into long strips, then cut crosswise into diamonds 4 cm long and, after pressing with three fingers, roll out into shells or into any shaped shape.
From corn flour: they are prepared in the same way, only they are given a flattened oval shape by pressing with the fingers.
Boil the dumplings for 20-25 minutes in salted water. The sausage is served with dumplings made from corn or wheat flour. Separately, serve the garlic, mashed with salt and diluted with a small amount of fatty broth.
DRIED MEAT
(per serving)
Dried meat - 270 g, ground black pepper - 0.05 g.
For dumplings: flour (corn or wheat) - 160 g, water - 90 g.
Garlic seasoning: garlic - 25 g, broth - 30 g, salt - 3 g, ground black pepper - 0.05 g.
Broth - 300 g.
Soak the dried meat for 20 minutes in cold water and cook until tender without adding salt. Cut the finished meat into pieces of 30-40 grams.
Separately prepare dumplings:
From wheat flour: knead unleavened dough, roll out into a layer 1 cm thick, cut into long strips, then cut crosswise into diamonds 4 cm long, after pressing with your fingers, roll out into shells or give any shaped shape.
From corn flour: they are prepared in the same way, only they are given a flattened oval shape by pressing with the fingers.
Boil dumplings in broth diluted with boiled water or salted water for 20-25 minutes, place on a plate, put pieces of meat on top. Separately serve broth and garlic, ground with salt and diluted with a small amount of fatty broth.
ZHIZHIG-CHORPA meat soup (surpa)
(per serving)
Beef or lamb (thick or thin edge) - 159 g, fat - 15 g, tomato puree - 20 g, fresh tomatoes - 47 g, onions - 73 g, flour - 6 g, potatoes - 133 g, garlic - 2 g, salt - 5 g, ground black pepper - 0.05 g, parsley - 5 g.
Cut the raw meat into cubes, add salt, fry until a crust forms, add hot broth or water, add sautéed onions, tomato puree and fresh tomatoes and simmer until tender.
Then drain the broth and prepare a sauce with flour, fried until light brown. Add meat and fried potatoes to the sauce and boil for 10-15 minutes.
When serving, season with garlic, crushed with salt, and sprinkle with finely chopped parsley.
KHERZINA ZIZHIG fried meat
(per serving)
Beef - 200 g or lamb - 200 g, potatoes - 53 g, onions - 30 g, rendered fat - 12 g, salt - 4 g, ground black pepper - 0.05 g, parsley - 5 g, thyme -2g.
Salt the meat, cut into pieces weighing 20-40 g, fry, add a small amount of hot broth or water, simmer for 25-30 minutes, add potatoes fried until half cooked, fried onions and bring to readiness. 5 minutes before the end of stewing, season with thyme and black pepper. When serving, decorate the finished dish with herbs.
DALNASH IN ATAGINSKY.
(per serving)
For the dough: wheat flour - 120 g, kefir - 100 g, salt - 3 g. baking soda - 0.2 g.
For minced meat: tripe - 190 g, raw lard - 25 g, onion - 24 g, salt - 3 g, ground black pepper - 0.03 g. butter - 30 g.
Knead the dough from wheat flour and kefir with the addition of salt and soda.
For the minced meat: finely chop the boiled tripe, lard and onions, fry everything, sprinkle with salt and pepper.
Divide the dough into 2 round cakes, put minced meat in the middle, pinch the edges and roll out to a thickness of 8-10 mm. Bake in a frying pan or on the stove without fat. Moisten the finished donuts with hot water to soften and remove burnt flour, grease with butter, cut into 4-68 pieces in the form of sectors.
You can serve butter separately.
