Cream 

Chechen desserts. Features of dishes and recipes of national Chechen cuisine

The longevity of the peoples of the Caucasus is known all over the world. And one of the important reasons that allow its residents to often cross the 90-year and even 100-year boundaries - proper nutrition: simple, varied, balanced.

Keeping traditions

Chechen cuisine is one of the most ancient in the Caucasus, it is not difficult to prepare, but it is extremely tasty and healthy. Its main feature is the preservation of traditions, which is explained by the fact that in Ichkeria, as in other republics of the region, the oldest members of the family are sacredly honored: they do not just listen to their advice, but they obey, unquestioningly.

Simplicity here is not synonymous with poverty and dullness, but rather a sign of moderation and good taste... Culinary historian William Pokhlebkin wrote: " A highlander can eat food for two, even three weeks, which is hardly enough for a Russian for three days".

According to legend, the ancestor of the Chechens, Nokhgo, was born with a piece of iron (a symbol of a warrior) in one hand and a piece of cheese (a symbol of a hospitable host) in the other. The highlanders had to constantly defend their independence with arms in hand, there was no time to cook, and it is almost impossible to get exquisite products in the mountains, therefore the basis of food is simple, hearty, nutritious recipes from the most affordable ingredients : meat, milk, cheese, herbs, unleavened bread... Among the Chechens you can hardly meet fat people, the basis of the nation is tall, stately, handsome men and women, cheerful and very witty, for which they are often called "the French of the Caucasus."

Meat for satiety

I mainly use meat lamb and poultry, less often - beef. Pork is not consumed according to the canons of the Muslim religion. Dried and jerky meat is still very popular, which persists for a very long time (which is important in a military campaign or mountain cattle breeding) and when correct preparation not losing its taste and nutritional qualities. Previously, it was dried in the sun, or on a fire, now in ovens or special chambers. Favorite dishes from offal: kidney, heart, lung, udder. The most common: zhizhig-galmash(meat with dumplings) and zhizhig-barsh(liver, stuffed with meat, rice and potatoes). Often they serve meat with herbs and cakes made of corn, rye or barley flour, since these crops grow better in the mountains, and are more indulgent to the agrarian abilities of the farmer than wheat. Wheat flour came to Ichkeria relatively recently, and it is still imported here.

Herbs for taste

Seasonings in national cuisine play a very important role. Although in general the Chechen cuisine cannot be called spicy, it is quite soft and well balanced. Most Popular: onions, garlic, peppers, wild garlic and nettles... Ramson - wild mountain garlic, eaten raw, boiled and lightly fried, seasoned with vinegar, tomato paste, vegetable oil. In spring, wild garlic is sold by weight in the markets - in huge armfuls, and it seems that the whole city is saturated with its fragrant, slightly tart smell.

My friend once told funny story: she lived in a small military town, with a neighbor, a young Chechen woman. One spring, the girl's mother sent her a large parcel of wild garlic. The hostess set it down to cook. After a while, the friends heard a noise in the stairwell, looked out the door. The worried tenants of the house were looking for a gas leak, the girls, in good faith, also went to bypass other people's apartments. But fortunately, halfway through, they realized that the same pungent smell emitted when cooking their wild garlic! I had to invite neighbors to the table.

Of the dairy dishes, cottage cheese and cheese are popular, naturally, in most cases, goat and sheep, since these animals are adapted for life in the mountains. Try Chechen cottage cheese - to-take: mix it with salt and sour cream. It's unusual for us, but believe me, it's very tasty! And if you add greens and nuts, you can't pull it off by the ears. To to-beram is traditionally served bannock - hyokham, it is dipped in cottage cheese and washed down with tea.

Khingalash and ram head

Pie is very popular - khingalash shaped like a semicircle. The filling can be any: meat, vegetable, mixed, cheese-curd or sweet. The dough for khingalash is kneaded with kefir. It is lighter than yeast, cooks faster, is better absorbed and digested. Khingalashi are baked in a hot frying pan without fat, the ready-made ones are quickly dipped in warm boiled water to wash off the fumes, greased with oil and put on a plate on top of each other. Cut like a pancake layered cake, all at once. The dish is very satisfying. To a guest with a reduced appetite, the hosts often say: " You eat like you've just eaten hingalash Indeed, a couple of khingalash pieces replace a full three-course meal.

Bread, tortillas, pies baked just before eating. And the point here is not only in the amazing taste of fresh baked goods, but also in, perhaps, the only drawback unleavened dough: for 2-3 days it just turns to stone.

Salads are still not very popular, if they are made, then certainly with meat and corn ... There are no mushrooms in traditional Chechen cuisine.

The most honored guest is served a ram's head - a dish, according to eyewitnesses, not very attractive in appearance, but simply amazing in taste.

The meal ends with a strong, freshly brewed tea, usually served with nuts and honey... They don't drink wine in Ichkeria.

The fairy tale is a lie, but there is a hint in it

Quite a lot of people live on the territory of the republic Kalmyks... Therefore, Kalmyk tea is popular: with milk, black pepper and butter. Older people often substitute this tea for one of their daily meals. Maybe this is also the secret of their longevity?

Well, what highland feast is complete without parables and legends? Here is one of them: there lived a brave, but very voracious horseman Mohammed. He wooed himself a girl of incredible beauty. But his way to the wedding ceremony passed through Chechnya. Having stopped for the night in a certain village, Mohammed tried zhizhig-galmash for the first time. The dzhigit liked the dish so much that he feasted in the aul for 5 weeks in a row, and, in the end, became so heavy that not a single horse could lift it. The offended bride broke off the engagement and married the local prince. The story goes that she turned out to be a bad housewife, so Mohammed only won.

Do you want to surprise a man and discourage your rival? Prepare jizhig galmash.

School of the original recipe

Zhizhig-galmash (2 servings)

You will need: a pound of lamb or beef, 300 g corn flour(in modern conditions, you can take wheat), a glass of cold water, salt, garlic, pepper.

Boil the meat in salted water and cut into small pieces. Knead pretty steep from flour and water unleavened dough, roll out cut into rhombuses. Boil the diamonds in the broth (when they are ready, they will float to the surface), put on a plate, mix with the meat. Mash the garlic with salt and pepper, dilute with a little broth - this is the sauce. Pour the remaining broth into bowls and serve separately. Ready-made jizhig-galmash can be sprinkled with any greens, but it is good without it

Evgeniya Keda

Chechen cuisine is one of the oldest and simplest. Nutritious meals, high-calorie. Prepared quickly from the most affordable products. Meat - lamb and poultry in their natural form are the main products in the preparation of dishes. The most basic ingredients of many dishes are hot spices, onions, garlic, peppers, and thyme. Chechen cuisine is rich in vitamins and very satisfying. Greens are an important ingredient in dishes. Quite a few dishes are prepared from wild garlic, cheese, pumpkin. Cottage cheese, corn and, of course, dried meat.
Vainakhs love meat broths, lamb, beef, boiled poultry, but pork is not included in their diet. The meat is served with dumplings made from wheat or corn flour and always with garlic seasoning. Vainakh cuisine is also based on flour products with various fillings from cottage cheese, pumpkin, potatoes, wild garlic and nettle. Many dishes are prepared from them.
Dried meat, which did not spoil at all and could be eaten in any form, and siskal (tortilla or churek made from corn flour) could always be with you and were tasty, satisfying food. All winter and early spring, wild garlic was at hand, and nettle in summer. Despite the numerous dishes made from meat, wild garlic and nettle, Chechen cuisine is basically mild and moderate. It is not dominated by spices. It is very diverse. And the fact that there are very few fat, obese people among the Chechens, that they are tall and healthy, affects the influence of their national cuisine.
The Vainakhs bake several types of bread - wheat, labeled barley bread. Corn became widespread among the Vainakhs. The main product made from corn is cornbread or siskal.
Chechen dishes are unique and aromatic.

Vainakh-style salad

For 50 g of boiled beef: boiled potatoes; 50 g green pea 30 g pickled cucumbers 30 g egg, herbs and salt to taste.

Boiled beef and cut the boiled potatoes into small pieces, add a quarter of a boiled egg, green peas, pickled cucumbers. When serving, pour over sour cream.

Ramson with cottage cheese

Ramson - 1 kg, ghee - 100 g, homemade cottage cheese - 200 g.

Boil ramsons, then fry. Put on a dish, sprinkle with homemade, not very salty cottage cheese, pour over ghee... Serve with corn dumplings.

Mountain garlic appetizer

Ramson - 1 kg, tomato paste- 2-3 table. spoons, vegetable oil - 5 g, salt.

Boil ramsons for 2-3 minutes, then put them in a colander, let the water drain, put in a deep dish, add tomato, vegetable oil, season with salt, stir. Serve with homemade bread.

Bean soup with dried meat

For 1.5 liters of water: beans - 1 tbsp., Dried meat - 300 g, onion- 1 PC.

The beans are washed and put on fire. After the beans have boiled, they are boiled for 5-7 minutes. Then they are thrown into a colander, washed with cold water, put in a saucepan 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, pepper to taste. Serve sprinkled with finely chopped herbs.

Bean soup with giblets

For 2 liters of water: beans - 200 g, chicken giblets 2 pcs., Potatoes - 2 pcs., Herbs - 20 g, onions - 1 pc., Salt, pepper.

The beans are washed, poured with cold water for 4-5 hours. Then put to cook, after 15-20 minutes add giblets, potatoes, cut into strips, onions, finely chopped, salt, pepper to taste. Cook until tender. Serve sprinkled with finely chopped herbs.

Potato soup with dried homemade sausage

For 2 liters of bone broth: dried (dried) homemade sausage - 300 g, tomato paste - 1 tbsp. spoon, garlic - 2 cloves, onions - 50 g, homemade noodles - 200 g, potatoes - 300 g, herbs - 20 g.

Dried homemade sausage is cut into pieces, fried in fat tail fat, finely chopped onions, salt, ground thyme, and tomato are added. Then pour broth or boiling water, put finely chopped potatoes and boil until the potatoes are soft. Then add homemade noodles, garlic, parsley, garlic.

Green borsch with nettle

Meat broth - 1.5 l, potatoes - 200 g, onions - 1 pc., Green onions - 50 g, parsley - 30 g, nettle - 300 g, sour cream - 100 g.

Into the boiling meat broth lower the potatoes, cut into strips, cook until tender. Then add the sautéed onions, finely chopped boiled eggs, coarse grated carrots and finely chopped green onions, parsley, dill and nettle. Borscht should boil for 4-5 minutes.

Noodles

Meat - 500 g, onions - 1 pc., Egg - 1 pc., Flour - 100 g, butter - 30 g, salt, herbs.

Dice the lamb or beef, fry and simmer with the onion until tender. Knead the hard dough on the eggs, roll into a thin cake, cut into cubes, boil in salted water until tender. In a bowl ( clay pot) put the ready-made, seasoned with butter, noodles, ready-made meat with fried onions, pour over the meat juice, sprinkle with herbs.

Miracles

Lamb pulp 200 g, onions 1 head, spices to taste, flour 300 g, kefir 0.5 cups, butter 100 g, baking soda on the tip of a knife.
For the filling: minced fatty lamb meat, onions minced through a meat grinder, salt, pepper. Mix everything thoroughly.
Dough: pour flour with a slide, make a depression in the middle, add salt, soda on the tip of a knife, kefir and butter.

Knead the dough not cool, divide into pieces of equal size, giving them the shape of balls. Roll the balls into round cakes 2-3mm thick. Put the minced meat on one flatbread, cover with the second and pinch the edges. Put in a greased mold, make a small incision on the top of the miracle and set for 5-10 minutes. in a preheated oven at a temperature of 220-250 degrees. They take out the finished miracle. Put butter into the incision. Served with oregano tea.

Chicken with wild garlic

1 chicken or 2 chickens, garlic 3-4 heads, wild garlic 1 kg, ghee or butter 50 g.

Boil a small chicken or chicken. Peel the garlic, ceiling, add black, red pepper, salt to taste. Stir, grease the inside and top of the chicken liberally. Place in a frying pan, add broth and place in a preheated oven. The fire should be medium. Fry on both sides until golden brown... Boil the wild garlic separately, fry it in butter or ghee. Put the prepared chicken on a dish, put the wild garlic as a side dish, pour over the juice in which the wild garlic was fried. Serve with homemade flatbread.

Fried chicken with eggs

Chicken - 1 pc., Ghee 60-70 g, eggs - 5 pcs.

Boil the chicken, cut into small pieces. Beat eggs well, season with salt and pepper to taste. Dip the chicken in beaten eggs and fry in ghee on both sides. Serve with chicken broth.

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 saucepan with onions, sautéed in butter or ghee, pour over whole milk, salt, put pepper, cover and simmer for 20-25 minutes. Prepare dumplings from corn or wheat flour. To do this, knead the unleavened dough, roll it out, cut into long strips, which are cut across into diamonds. Shape them by pressing on the diamonds with your fingers. Boil the dumplings in chicken broth. Portioned piece put the poultry together with milk sauce and onions on a dish, sprinkle with herbs. Serve dumplings separately in a plate. Serve in a broth cup chicken bouillon filled with whole boiled milk. Dip the dumplings in the sauce where the chicken was stewed. There is a bird, washed down with broth, seasoned with black pepper.

Fried lamb with garlic

Lamb (loin) 400 g, garlic 2 heads.

Lash the lamb pulp (preferably the loin of the upper part of the hind leg) stuffed and coat with garlic mass. To prepare the garlic mass, you need to crush the garlic, add salt, pepper, thyme to taste and butter. Mix everything thoroughly. Put the stuffed meat in a cast-iron pan, pouring a little water, and place in a well-heated oven. Fry for 1.5-2 hours over very low heat, periodically pouring juice from a pan.

Zhizhig galnash - meat-dumplings (four servings)

Lamb or beef 1 - 2 kg. For dumplings: flour (corn or wheat) - 700 g. Garlic seasoning: garlic - 100 g, broth - 300 g, salt, pepper.

Boil fatty lamb or beef in large pieces in salted water. Cut the finished meat into pieces of 50 - 60 g.
Cooking dumplings. a) from wheat flour: knead unleavened dough, roll out 1 cm thick, cut into long strips, cut them across into diamonds 4 cm long, roll out in the form of shells or give any other shape.
b) from corn flour: boil the flour with boiling water, knead a tough dough and cook dumplings, giving them a flattened oval shape. Boil dumplings in broth, put on a plate, put pieces of meat on top. Serve separately the garlic, mashed with salt and sprinkled with a small amount of fatty broth. Meat broth is served separately. Meat and dumplings are dipped in hot garlic sauce and washed down with meat broth.

Cabbage rolls (dolmnash)

Lamb pulp 600 g, rice 50 g, onions 1 head, flour 1 table. spoon, ghee 1 table. spoon, tomato paste 1 table. spoon, white cabbage 800 g, potatoes 300g.

Rice is washed and allowed to stand in warm water about ten minutes so that it swells slightly. For the filling, pass meat (preferably lamb), onions through a meat grinder. Minced meat is mixed with rice, adding salt and black pepper to taste. Cabbage leaves are boiled in salted water for 2-3 minutes, cooled. A thick leaf stem is cut with a sharp knife, minced meat is wrapped in the form of sausages, cabbage rolls are fried in a pan in ghee. Put in a saucepan and pour over a specially prepared sauce.
The sauce is prepared as follows: sauté the finely chopped onion, add 1 table. a spoonful of flour, lightly fry with onions, put 1 table. a spoonful of sour cream, tomato paste, diluted in a little water, salt, pepper to taste.
On top of the cabbage rolls, put potatoes, cut into four parts. If there is not enough sauce, you need to top it up with water so that the potatoes are also in the liquid. In 20 minutes. stewing on low heat, dolmnash is ready

Nettle with cottage cheese and egg

Nettle - 300 g, homemade cottage cheese - 200 g, boiled egg - 3 pcs.

Mash green nettle, chop, add pureed homemade cottage cheese, finely chopped boiled eggs, green onions, mix it all. Serve with sour cream, siskal and green tiled tea.

Chepalgash - pancakes

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.

Dough preparation: mix flour with warmed kefir, add salt, soda and knead the dough. Prepare minced cottage cheese mixed with egg and salt. Cut the dough into pieces weighing 200 - 230 grams and roll out 0.3 cm thick. Put the minced meat in the middle, pinch the edges in the form of a donut and roll out 1–1.5 cm thick. Bake in a frying pan without fat, turning occasionally. Wipe ready chepalgash on both sides hot water to soften and remove burnt flour, grease with butter, lay one on top of the other.
When serving, cut into 4 - 8 pieces and drizzle with melted butter.
Potatoes are also used as a filling for "chepalgash".

Corn pudding

Corn on the cob - 180 g, semolina - 20 g, milk - 50 g, sugar - 10 g, egg - 1/2, margarine - 5 g, butter - 10 g, bread crumbs - 10 g, cinnamon powder - 1 g, salt.

Pass the boiled corn grains through a meat grinder, dilute with milk, bring to a boil, add semolina, add salt, sugar, cinnamon and cook for 5 - 6 minutes. After that, cool the mass to 50 °, add the yolks and whipped whites, mix gently, put on a greased baking sheet and bake. Ready dish cut into portions.

Holtmash with nettles

For the nettle filling: 100 g, green onions - 50 g, inner fat - 100 g.
For the dough: corn flour - 500 g, wheat flour - 100 g, sour cream - 100 g or butter - 50 g.

For the filling, finely chop nettle, add inner fat, finely chopped and slightly heated in a pan, green onions, finely chopped, salt, pepper, thyme to taste. All are mixed.
For the dough: add wheat flour to corn flour, mix. Knead the dough in hot water, then roll the dough into small balls of 10-15 g. Each ball is rolled into a cake 2-3 mm thick. Put the filling in the middle of the cake, cover with the second cake, pinch the edges. Holtmash is dipped in boiling salted water, boiled for 5 minutes. Serve on a platter, sprinkled with warmed butter or sour cream.

Halva from nuts

Walnut kernel - 650 g, honey - 420 g.

Lightly fry the peeled kernels of nuts (walnuts, peanuts), pour into boiling honey and stir. Transfer to a tray and allow to cool. Cut into 75 - 100 g portions before serving.
There are several more types of halva:
1. A mixture of corn and wheat flour is fried in boiling butter with sugar until a thick, mushy mass is formed. Then this mass is spread on a tray, cooled and cut into pieces.
2. "Halva noodles" are made from round noodles fried in boiling oil, which are then spread on a tray and poured with honey or thick grape juice and cooled.
3. Young green nuts are used for the preparation of "halva nut". They are boiled in grape or sugar syrup and allow the mass to solidify.

Chechen cuisine is one of the oldest and simplest. Nutritious meals, high-calorie. Prepared quickly from the most affordable products.

Vainakh food

Chechen cuisine is one of the oldest and the simplest. Nutritious meals, high-calorie. Prepared quickly from the most affordable products. Meat - lamb and poultry in their natural form are the main products in the preparation of dishes. They are prepared from several components, high in calories and very easily absorbed by the body. Hence, apparently, the developed harmony of the Chechens.
The most important ingredients in many dishes are hot spices, onions, garlic, peppers, and thyme.
Chechen cuisine is rich in vitamins and very satisfying. Greens are an important ingredient in dishes. Quite a few dishes are prepared from wild garlic, cheese, pumpkin. Cottage cheese, corn and, of course, dried meat.
Vainakhs love meat broths, lamb, beef, 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 the Vainakh cuisine is also flour products with various fillings of cottage cheese, pumpkin, potatoes, wild garlic and nettle. Many dishes are prepared from them. Highlanders, defending their independence, had to fight. Dried meat, which did not spoil at all and could be eaten in any form, and siskal (tortilla or churek made from corn flour) could always be with you and were tasty, satisfying food. All winter and early spring, wild garlic was at hand, and nettle in summer.
Despite the numerous dishes made from meat, wild garlic and nettle, Chechen cuisine is basically mild and moderate. It is not dominated by spices. It is very diverse. And the fact that there are very few fat, obese people among the Chechens, that they are tall and healthy, affects the influence of their national cuisine.

Check out some of the recipes for preparing Chechen cuisine.

For 50 g of boiled beef: boiled potatoes - 50 g, green peas - 30 g, pickled cucumbers - 30 g, egg - ¼ pcs., herbs and salt to taste.

Cut the 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 have boiled, they are boiled for 5-7 minutes. Then they are thrown into a colander, washed with cold water, put in a saucepan 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, pepper to taste. Served 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 fresh tomatoes, 130 g potatoes, 1 head of garlic, salt and spices to taste.

Peel the pulp of lamb or beef, rinse, cut into cubes, fry until golden brown, pour in hot broth or water, add sautéed onions, tomato puree and tomatoes and simmer until tender.

Then drain the broth and cook the sauce on nm with flour, fried until light brown.
Put meat, mashed garlic in the sauce, fried potatoes 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, eggplant - 200 g.

Chop the meat of a young lamb (rib part or brisket) into small pieces 5-6 cm, put in a preheated cauldron with melted butter. When they are browned, add the eggplants, cut into rings, carrots and potatoes. Pour boiling water over all this to cover the vegetables. Reduce the fire, and cover the cauldron tightly with a lid. Simmer for 25 minutes. Served 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 a tough dough, as for noodles, cover with a damp cloth and leave for 30-40 minutes. Roll a 3 cm thick sausage from the dough and cut into pieces weighing 20 g. Pass the meat through a meat grinder, add chopped onion, salt, pepper and a little water. To mix everything. Fill the dough balls with the filling. Fold the prepared manti into a greased sieve, strengthen the sieve over a saucepan with boiling water or meat broth, cover tightly and keep the manti for a couple of 20-30 minutes until the dough becomes dry and stops sticking. Put the finished manti on a dish and pour over the satan sauce (broth mixed with vinegar, salt, pepper and fat) or sour cream.

Dried meat - 270 g, black pepper, ground.

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. Prepare dumplings separately:

From wheat flour: knead unleavened dough, roll it into a layer 1 cm thick, cut into long strips, then cut across into diamonds 4 cm long, after pressing with your fingers, roll out in the form of shells or give any other shape.

From corn flour: prepared in the same way, but they are given a flattened oval shape.

Cook dumplings in broth diluted with boiled water, or in salted water for 20-25 minutes, put on a plate, put pieces of meat on top. Serve separately 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 big chunk(weighing 1.5-2 kg.)
cut into pieces of 30-40 gr.
boil flour with boiling water
mix dumplings
boil them in broth
put on a plate and cover with meat
Serve separately garlic, mashed with salt and diluted with fat broth, and meat broth.

Delicacies

Lamb legs - 4 pcs., Head - 1 pc., Corn flour - 1 kg.

The lamb's head and legs are thoroughly washed and treated with a fire (best of all with a blowtorch) until the fur is completely burned out. Then the head and legs are boiled in a large saucepan. The cooked head and legs are pulled out and kept in the oven to dry out and not cool down. Dumplings from wheat or corn flour are cooked in the same broth. Dumplings are served to the table, head, legs in one big platter. Garlic Sause prepared according to the number of persons. The guest is offered a 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 fatty lamb or beef intestines, clean, rinse thoroughly. For the filling, chop the inner fat, onions, add pre-sifted corn flour, salt. To mix everything. Stuff the finished gut by tying or sewing up the end. Dip the finished sausage (yohh) into boiling salted water, cook for 20-25 minutes. Corn dumplings are cooked in the same broth. Ready-made sausage is served with dumplings, but it is also possible with a flatbread and garlic sauce.

Trebuha, heart, lung, internal fat - from one ram, onions - 500 g, rice - 100 g, corn flour - 1 kg, garlic - 3-4 heads.

Pour boiling water over the lamb trebuch, peel, cut into 10-12 cm pieces so that it is easy to sew the stuffed tripe together. For the filling: finely chop the heart, lungs, inner fat, onions (you can add rice), salt, pepper, thyme to taste. Mix everything thoroughly. Put the filling on the prepared tripe and sew up. Can be tied with small intestines, previously cleaned. Then lower the stuffed tripe into cold water and put to cook. When the water boils, reduce the fire, and pierce the entrails with a fork so that the air comes out. Cook until tender. Salt the broth to taste. Prepare dumplings. Place on a platter with corn dumplings and garlic seasoning. Serve the broth in bowls.

Shish kebab in Caucasian style

Recipe for 4 servings.

Ingredients: lamb - 600 g, onion -3 pcs., Vinegar 3% -6 tbsp. l., tomatoes - 4 pcs. lamb lard - 3 tbsp. l., lemon -0.5 pcs., tkemali - 4 tbsp. l., salt, ground black pepper, herbs.

Preparation:
Cut the flesh of the hind leg, front leg or dorsal part of the lamb without tendons into cubes and pickle. To do this, sprinkle the pieces of meat with salt, pepper, chopped onions and parsley, moisten with wine vinegar or lemon juice, stir, place tightly in an enamel bowl and leave for 4-6 hours in a cool place. The meat is marinated mainly in order to soften it and at the same time acquire a peculiar pleasant smell and taste from onions and spices. From a young lamb, you can also use the brisket for barbecue, if you cut it into pieces with rib bones. Meat from a young ram may not be pickled or aged without vinegar. Before frying, string the pieces of meat on a metal skewer, alternately with or without onion slices, grease with melted fat tail fat or butter. Fry on a wire rack or on a spit over coals or hot coils of an electric grill.

Lamb shashlik with eggplant

Meat - 500 g, eggplant - 350 g, vegetable oil - 40 g, black pepper, salt
*
Wash the lamb, cut into small pieces of the same size. Cut the eggplants deeply along and place pieces of lamb in the cut, sprinkling them lightly with salt and black pepper.
*
After that, string the eggplants on a skewer so that it captures both ends of the eggplant and all the pieces of lamb.
*
Fry the kebab over the coals, rotating the skewer so that the pieces of lamb turn inside the eggplant.
*
During frying, lamb and eggplant should be sprinkled 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 saucepan with onions, sautéed in butter or ghee, pour over with whole milk, salt, put 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 across into diamonds. Shape them by pressing on the diamonds with your fingers. Boil the dumplings in chicken broth. Put a portion of poultry together with milk sauce and onions on a dish, sprinkle with herbs. Serve dumplings separately in a plate. In a broth bowl, serve chicken broth seasoned with whole boiled milk. Dip the dumplings in the sauce where the chicken was stewed. There is a bird, washed down with broth, seasoned with black pepper. Source

Sturgeon shashlik

Cut fresh sturgeon into a shashlik, 30-40 g each, put in an enamel bowl, add salt, pepper to taste, bay leaf, onion, cut into rings. Mix all this thoroughly and put in a cool place for 7-8 hours for the marinade. Fry, stringed on a skewer, on charcoal. Served with herbs

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, onions - 120 g, salt - 2.5 g, butter -
150 g

Mix flour with warmed kefir, add salt, baking soda and knead the dough until a homogeneous soft consistency is obtained. And how to cook further can be found

Tortillas 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.

Dough preparation:

Mix flour with warmed kefir, add salt, slaked (vinegar) soda and knead the dough until a homogeneous soft mass is obtained.

Minced meat preparation:

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. Put the minced meat in the middle, pin the edges in the form of a donut and roll them out with a thickness of 0.9-1.5 cm.

Bake in a non-fat frying pan, turning occasionally. Wipe the finished chepalgash on both sides with hot water to soften and remove burnt flour, grease with butter, lay one on top of the other.

When serving, cut into 4-8 pieces and pour over with melted butter. Oil can be supplied separately.

3 bunches of wild garlic, vegetable oil, soy sauce.

After the stems of wild garlic 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. Saute over medium heat until the green mass has noticeably reduced in volume. After that, pour the greens soy sauce taste. Salting is optional. Can be used as a standalone diet dish or how independent side dish to meat or fish, or as an addition to mashed potatoes or rice. Very tasty.

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, made from corn or wheat flour dumplings. This food is analogous. In Chechen, “zhizhig” means “meat”, and “galnash” means “dumplings” or “dumplings”.

The calorie content of the meal 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 article how to prepare zhizhig galnash in several versions step by step and with a photo.

Zhizhig-galnash with lamb

The food is tender, rich, with a delicious garlic hint. Dumplings differ in their shape. It directly depends on the hostess's ability to work with the dough. Serving is carried out with Beram sauce, which can be tomato or garlic.

Ingredients:

  • One egg;
  • Carrots and onions - one at a time;
  • Wheat flour - 250 g;
  • Lamb - 1 kg;
  • Head of garlic;
  • Water - 100 ml;
  • Basil, cilantro - 3 sprigs each;
  • Ground allspice, salt - taste.

Cooking instructions:

  1. For a fragrant broth, put the peeled onions and carrots, cut into pieces, in a large saucepan. Add the meat and cover it completely with water. Bring to a boil and reduce the flame to a minimum, remove the foam. The lamb should be cooked as for jellied meat - be soft and easily separate from the bone. At the end of cooking, add ground pepper to the brew and salt;
  2. In the process of cooking meat, we prepare galnash (dumplings). Pour water into the dishes, break the egg and sprinkle with salt, beat it a little with a fork;
  3. Add the flour passed through a sieve in parts and knead a tender, soft dough;
  4. Roll out a layer 1 cm thick and cut into strips, then cut them so that they are the same in length. Press each piece a little with three fingers and pull it back a little to make long dumplings. Let them lie on the table, dry out a little;
  5. Take the meat out of the broth and leave it for a while until it cools. Strain the liquid and pour 1/3 of the Beram sauce into a separate bowl. Add the garlic, passed through the garlic, allspice ground pepper, add a little salt. Our sauce is ready;
  6. Boil the dumplings in the broth that remains. When they come up, they should boil for 2-3 minutes, after which they are thrown back in a colander.

Chechen the National dish served in this way: put the dumplings in a large bowl, upstairs - small pieces of meat. Sprinkle with chopped herbs, serve Beram sauce in a gravy boat. Meat slices are dipped into it, or the dressing is poured into the food itself.

Chechen dumplings with beef

They are usually prepared for festive table and formed just before heat treatment.

Products composition:

  • One egg;
  • Small potatoes - 9 pieces;
  • Beef (with bone) - 1 kg;
  • Wheat flour;
  • Onions and carrots - 2 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 taste.

Recipe for jizhig galnash:

  1. You can use a pressure cooker. Put the washed meat in a container, fill it with water, put one onion, carrots, pepper, lavrushka and add salt;
  2. Cook with closed lid 30-40 minutes. Cook in the usual way if you like;
  3. We put the finished beef in a dish that retains heat. We filter the broth and cool it, then we take from the saucepan in the amount of one glass, knead on it dumplings... To do this, mix the broth with an egg, salt, add flour to make a not very cool mass. We roll a bun out of it and let it lie down a little;
  4. We clean the potatoes and chop finely into a saucepan, fill with cold water, do not salt. When it is cooked, drain the water, but leave a little at the bottom;
  5. Cooking dumplings from dough at home: form a strip 1.5-2 cm thick and cut 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 cakes, which are then rolled up. If you don't have extra time, just roll out the dough in the form of a large cake and cut into small squares;
  6. Peel the onion, chop finely and fry in sunflower oil;
  7. Cut the meat into pieces and cover;
  8. Prepare broth from potatoes. Add it to the boiled vegetable and grind it with a pusher or hand blender so that there are no lumps left. We should get a mixture of medium consistency - not liquid and not thick. Add the sautéed onion to it, mix well, add salt if necessary. Serve in bowls for ready-made beef slices and dumplings;
  9. Boil dumplings in broth, add water as needed, taste for salt;
  10. To prepare the sauce, add the grated garlic with small holes to the broth, sprinkle with herbs.

We serve jizhig galnash with beef as follows: dumplings are placed on a large dish, and meat pieces, cut into portions, are placed on top. Dishes with garlic dressing are placed in the middle of the meal, and each person is separately served with a bowl of potato broth.

Chicken recipe

It is advisable to take home poultry, then the Chechen zhizhig galnash will turn out to be rich and satisfying.

List of components:

  • Water - 100 ml;
  • Hen;
  • One egg;
  • 3 cloves of garlic;
  • Flour - 250 g;
  • Salt and pepper to taste;
  • Several leaves of lavrushka.

Cooking scheme:

  1. Boil the chicken, add the bay leaf;
  2. We extract it from the liquid, separate the meat from the bones;
  3. We prepare galnash on our own. Pour flour into the dishes, add water, an egg, add salt, knead the dough;
  4. We will form a sausage from it, 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);
  5. Divide the broth in half and leave a little for the sauce;
  6. Put the dumplings in a container with a large volume of broth, cook for 20 minutes;
  7. Sauce: squeeze the garlic through a press, add salt and pepper, fill with broth;
  8. Put the chicken and dumplings on a dish, and serve the dressing and bowls with broth separately.

Zhizhig galnash with chicken is eaten like this: dumplings and chicken are dipped in sauce and washed down with delicious broth.

Video: Recipe for jizhig-galnash

T1o-beram (cottage cheese with sour cream)

To prepare the classic tio-beram, you need homemade cottage cheese and sour cream. Sour cream (quantity optional) and salt (also optional) are added to the curd, then freshly baked khyokham (flatbread) and hot tea are served. You break off a piece of flatbread, dip it in tio-berram, eat it and wash it down with tea. Ehhh ... ...


Zhizhig-galnash (dumplings with meat)

There are various modifications of this dish, but most often flour and lamb meat are used in its preparation. I'll tell you how I first cooked this dish myself. I was then about 8 years old. I always liked to watch how this dish was prepared, so I dreamed of trying to cook it myself, but of course, I (such a small person) were not allowed to do it at home, so I, having caught the moment when everyone was busy, quickly disappeared into the kitchen and set to work. I took out a board, poured flour on it, made a circle out of flour, added eggs and started pouring water over the matter ... ... but I didn't calculate with the amount of water and my whole circle flowed)) All this mixture poured onto the floor, but I didn't got confused and began to build barricades with the help of nearby objects and his hands. Somehow he threw a bunch of flour into this mixture, mixed it, and it finally turned into dough. Well, then it's already a matter of technology. When the family saw this business, they laughed, even praised ... it just turned out that I forgot to add salt to the dough and put the meat on cooking ((But in the end, my jizhig-galnash were eaten and everyone was happy)

Now cooking method:

Per serving:

lamb - 354 g or beef - 342 g,
salt - 3 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.

Boil fatty lamb or beef with bone in a large piece (weighing 1.5-2 kg) with the addition of salt. Cut the finished meat into pieces of 50-60 g. Prepare dumplings separately.
Wheat flour: Knead unleavened dough, roll it into a layer 1 cm thick, cut into long strips, then cut across into diamonds 4 cm long, after pressing with three fingers, roll out in the form of shells or give any curly shape.
From corn flour: are prepared in the same way, only they are given a flattened oval shape by pressing with the fingers of the hand. Cook dumplings in broth or salted water for 20-25 minutes, place on a plate, put pieces of meat on top. Serve separately the broth and garlic, mashed with salt and diluted with a small amount of broth.

Cold snacks

Vainakh-style salad

For 50 g of boiled beef: boiled potatoes - 50 g, green peas - 30 g, pickled cucumbers - 30 g, egg - ¼ pcs., Herbs and salt to taste.
Cut the 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.

Corn salad with beans

For 150 g of corn cobs: beans - 40 g, vegetable oil - 10 g, vinegar- 15 g, sugar - 3 g, parsley, black pepper and salt to taste.
Boil the corn cobs whole until tender, cool, separate the grains. Boil the beans. Mix ready corn grains with beans, season with oil, vinegar, sugar, salt and pepper. When serving, garnish the salad with parsley.

Corn salad with egg and onion

Boil the ears of corn, cool, separate the grains. Mix the grains with finely chopped onions or green onions, season with vegetable oil, vinegar, sugar, salt. When serving, sprinkle with finely chopped boiled egg, onions and dill.

First meal

Bean soup with dried meat

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 have boiled, they are boiled for 5-7 minutes. Then they are thrown into a colander, washed with cold water, put in a saucepan 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, pepper to taste. Serve sprinkled with finely chopped herbs.

Bean soup with giblets

For 2 liters of water: beans - 200 g, chicken giblets 2 pcs., Potatoes - 2 pcs., Herbs - 20 g, onions - 1 pc., Salt, pepper.
The beans are washed, poured with cold water for 4-5 hours. Then put to cook, after 15-20 minutes add giblets, potatoes, cut into strips, onions, finely chopped, salt, pepper to taste. Cook until tender. Serve sprinkled with finely chopped herbs.

Potato soup with dried homemade sausage

For 2 liters of bone broth: dried (dried) homemade sausage - 300 g, tomato paste - 1 tbsp. spoon, garlic - 2 cloves, onions - 50 g, homemade noodles - 200 g, potatoes - 300 g, herbs - 20 g.
Dried homemade sausage is cut into pieces, fried in fat tail fat, finely chopped onions, salt, ground thyme, and tomato are added. Then pour broth or boiling water, put finely chopped potatoes and boil until the potatoes are soft. Then add homemade noodles, garlic, parsley, garlic.

Green borsch with nettle

Meat broth - 1.5 l, potatoes - 200 g, onions - 1 pc., Green onions - 50 g, parsley - 30 g, nettle - 300 g, sour cream - 100 g.
Put potatoes, cut into strips, in boiling broth, cook until tender. Then add sautéed onion, finely chopped boiled eggs, coarse grated carrots and finely chopped green onions, parsley, dill and nettle. Borscht should boil for 4-5 minutes.

Zhizhig-chorpa

Per serving: beef or lamb (thick or thin edges) - 159 g, fat - 15 g, tomato puree - 20 g, fresh tomatoes - 47 g, onions - 73 g, wheat flour - 6 g, potatoes - 133 g, garlic - 2 g, salt - 5 g, ground black pepper - 0.05 g, parsley - 5 g.
Cut raw meat into cubes, salt, fry until crusty, pour over hot broth or water, add sautéed onions, tomato puree and tomatoes and simmer until tender. Then drain the broth and cook on it the sauce with flour, fried until light brown. Put meat, fried potatoes in the sauce and boil for 10 - 15 minutes. When serving, season with garlic, ground with salt, and sprinkle with finely chopped parsley.

Vainakh noodles

Meat - 500 g, onions - 1 pc., Egg - 1 pc., Flour - 100 g, butter - 30 g, salt, herbs.
Dice the lamb or beef, fry and simmer with the onion until tender. Knead the hard dough on the eggs, roll into a thin cake, cut into cubes, boil in salted water until tender. In a bowl (earthenware pot) put ready-made, seasoned with butter, noodles, ready-made meat with fried onions, pour over meat juice, sprinkle with herbs.

Meat dishes

Lamb in sauce with vegetables



Lamb meat - 400 g, potatoes - 200 g, onions - 100 g, carrots - 50 g, eggplant - 200 g.
Chop the meat of a young lamb (rib part or brisket) into small pieces 5-6 cm, put in a preheated cauldron with melted butter. When they are browned, add the eggplants, cut into rings, carrots and potatoes. Pour boiling water over all this to cover the vegetables. Reduce the fire, and cover the cauldron tightly with a lid. Simmer for 25 minutes. Serve on a platter, sprinkled with chopped herbs.

Frying

Light - 200 g, heart - 200 g, internal fat - 200 g, onions - 200 g, salt, black pepper.
Lamb lung, heart, internal fat and kidneys are washed in running water. Cut into small pieces of 2 - 3 cm, put in an aluminum pan or cauldron. The saucepan is placed over medium heat. Fry for 15-20 minutes, stirring occasionally. At the end of frying, add chopped onions, salt, pepper, thyme. Stew until tender.

Baked meat

Meat - 500 g, green onions - 1-2 bunches, vinegar 2 tbsp. spoons.
The lamb pulp (preferably fatty) is cut into pieces 5-6 cm wide, 3 mm thick. Add salt and pepper to taste, bake in a well-heated cast-iron pan for 3-4 minutes. from each side. If the meat is lean, put a piece of lamb fat (but not butter) in the pan. Serve on a platter, sprinkled with finely chopped green or onions in thin half rings, sprinkled with vinegar. Served with homemade flatbread and tea (black or green).

Dried meat in Chechen style


Dried meat - 270 g, black pepper, ground.
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. Prepare dumplings separately:
- from wheat flour: knead unleavened dough, roll it into a layer 1 cm thick, cut into long strips, then cut across into diamonds 4 cm long, after pressing with your fingers, roll out in the form of shells or give any other shape.
- from corn flour: they are prepared in the same way, but they are given a flattened oval shape.
Cook dumplings in broth diluted with boiled water, or in salted water for 20-25 minutes, put on a plate, put pieces of meat on top. Serve separately the broth and garlic, mashed with salt and diluted with a small amount of fatty broth.

Liver and heart shashlik

Wash the liver, remove the bile ducts, remove the films and cut into pieces. Soak the heart in water for 2-3 hours. Season with salt, pepper, add onion and marinate for 2 hours. String pieces of liver and heart together with slices of tomatoes on skewers, fry over hot coals (no flame) for 3-4 minutes. (it is advisable not to fry a little). Serve the kebab on a platter. Lay onion and greens cut into rings on top.

Miracles

Lamb pulp - 200 g, onions - 1 head, spices - to taste, flour - 300 g, kefir - 0.5 cups, butter - 100 g, baking soda - on the tip of a knife.
For the filling: minced fatty lamb meat, onions minced through a meat grinder, salt, pepper. Mix everything thoroughly.
Dough: pour flour with a slide, make a depression in the middle, add salt, soda on the tip of a knife, kefir and butter. Knead the dough not cool, divide into pieces of equal size, giving them the shape of balls. Roll the balls into round cakes 2-3mm thick. Put the minced meat on one flatbread, cover with the second and pinch the edges. Put in a greased mold, make a small incision on the top of the miracle and set for 5-10 minutes. in a preheated oven - a temperature of 220-250 degrees Celsius. They take out the finished miracle. Put butter into the incision. Served with oregano tea.

Fried lamb with garlic

Lamb (loin) - 400 g, garlic - 2 heads.
Lash the lamb pulp (preferably the loin - the upper part of the hind leg) stuff and coat with garlic mass. To prepare the garlic mass, you need to crush the garlic, add salt, pepper, thyme to taste and butter. Mix everything thoroughly. Put the stuffed meat in a cast-iron pan, pouring a little water, and place in a well-heated oven. Fry for 1.5-2 hours over very low heat, periodically pouring juice from a pan.

Cabbage rolls (dolmnash)

Lamb pulp - 600 g, rice - 50 g, onions - 1 head, flour - 1 table. spoon, ghee - 1 table. spoon, tomato paste 1 table. spoon, White cabbage- 800 g, potatoes - 300 g.
Rice is washed and allowed to stand in warm water for about ten minutes, so that it swells slightly. For the filling, pass meat (preferably lamb), onions through a meat grinder. Minced meat is mixed with rice, adding salt and black pepper to taste. Cabbage leaves are boiled in salted water for 2-3 minutes, cooled. A thick leaf stem is cut with a sharp knife, minced meat is wrapped in the form of sausages, cabbage rolls are fried in a pan in ghee. Put in a saucepan and pour over a specially prepared sauce.
The sauce is prepared as follows: sauté the finely chopped onion, add 1 table. a spoonful of flour, lightly fry with onions, put 1 table. a spoonful of sour cream, tomato paste, diluted in a little water, salt, pepper to taste.
On top of the cabbage rolls, put potatoes, cut into four parts. If there is not enough sauce, you need to top it up with water so that the potatoes are also in the liquid. In 20 minutes. the dolmnash is ready for stewing on low heat. Served with potatoes, sprinkled with hot sauce, in which cabbage rolls were cooked.

Pilaf with dried meat

Rice - 300 g, meat - 250 g, fat - 50 g, carrots - 250 g, onions - 60 g, salt and pepper to taste.
Soak washed, sorted rice in hot water 2 hours before cooking pilaf. Chop the peeled carrots into strips, onions in half rings. Cut the dried meat (preferably fatty) into pieces of 10-15 g. Put the meat in the hot fat, fry until light crust, stirring occasionally, add the onion, cut into half rings, continue to fry until brown. Then put carrots, cut into strips and cover with water, add salt and pepper to taste and simmer for 15-20 minutes. Fill in the rice, pour in the required amount of water (for 100 g of rice - 200 g of water). Since the rice absorbed a certain amount of moisture when soaking, pour a little less water. Cook over medium heat until the water boils away. When the rice swells enough, collect it in a slide towards the middle of the pot, cover with a lid for 20-25 minutes. When ready, mix, put on a platter and serve. Prepare vegetable salad separately.

Lamb cutlets with filling


Meat - 500 g, egg (raw) - 1 pc., Boiled - 2 pcs., Rice - 25 g, green onions - 25 g, nettle - 25 g, ghee - 50 g, broth - 0.5 cups, tomato - 1 table. spoon or fresh tomatoes - 2 pcs., sour cream - 100 g.
The lamb pulp is passed through a meat grinder. Add to the minced meat a raw egg, black pepper. Mix everything thoroughly. For the filling, take boiled rice, finely chop with green onions, nettles. Salt, ground thyme, butter are added. All are mixed. From minced meat make cakes, put stuffing on them, wrap them up. Cutlets are fried in a pan with ghee, transferred to a saucepan. Add meat broth, a spoonful of tomato and fresh tomato cut into rings. Put the pan on low heat for 10 minutes, cover with a lid. Cutlets are served with sour cream. Garnish - boiled rice or fried potatoes.

Casserole

Dried homemade sausage - 200 g, wild garlic - 200 g, egg - 2 pcs., Lamb fat - 20 g.
Dried homemade sausage is cut into 2 cm pieces and fried in lamb fat. Wild garlic is cooked. Then mix fried sausage and boiled wild garlic along with well-beaten eggs. Add salt, pepper, thyme to taste and put in the oven for 5-7 minutes. Served with green tea and homemade flatbread.

Lamb legs and a head with dumplings


Lamb legs - 4 pcs., Head - 1 pc., Corn flour - 1 kg.
Clean the lamb legs and head, add cold water, cook until tender. Prepare corn or flour dumplings, boil them in broth. Put ready-made head, legs and dumplings with garlic sauce on a dish. Serve the broth in bowls.

Stuffed trebuha (baIarsh)- the most powerful dish, IMHO.

Trebuha, heart, lung, internal fat - from one ram, onions - 500 g, rice - 100 g, corn flour - 1 kg, garlic - 3-4 heads.
Pour boiling water over the lamb trebuch, peel, cut into 10-12 cm pieces so that it is easy to sew the stuffed tripe together. For the filling: finely chop the heart, lungs, inner fat, onions (you can add rice), salt, pepper, thyme to taste. Mix everything thoroughly. Put the filling on the prepared tripe and sew up. Can be tied with small intestines, previously cleaned. Then put the stuffed tripe into cold water and cook. When the water boils, reduce the fire, and pierce the entrails with a fork so that the air comes out. Cook until tender. Salt the broth to taste. Prepare dumplings. Place on a platter with corn dumplings and garlic seasoning. Serve the broth in bowls.

Dried boiled meat

Dried meat - 500 g, green onions - 50 g, garlic - 1 head.
The meat is cut into small pieces (preferably ribs, brisket), dipped in boiling water. If the meat is very salty after 10 min. boil the water is drained, then the meat is poured with boiling water and cooked until cooked for 15-20 minutes. Can be served with wheat flour tortilla, chives and garlic.

Meatballs

Lamb - 500 g, rice - 50 g, lamb fat - 50 g, egg - 1 pc., Sauce - 200 g, herbs - 10 g.
Rice, nettle, sautéed green onion, raw egg, salt, pepper, thyme to taste are added to the minced lamb pulp. Mix everything thoroughly. The mass is cut into balls, breaded in flour and fried on a baking sheet with fat. The meatballs are placed in one row, poured with red sauce and stewed in a sealed container in an oven until tender. The meatballs are served along with the sauce in which they were stewed, sprinkled with herbs. For a side dish - boiled rice.

Homemade sausage with corn flour (Iakhar yohh)



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 fatty lamb or beef intestines, clean, rinse thoroughly. For the filling, chop the inner fat, onions, add pre-sifted corn flour, salt. To mix everything. Stuff the finished gut by tying or sewing up the end. Dip the finished sausage (yohh) into boiling salted water, cook for 20-25 minutes. Corn dumplings are cooked in the same broth. Ready-made sausage is served with dumplings, but it is also possible with a flatbread and garlic sauce.

Fried beef tongue

Beef tongue - 1 pc., Garlic - 2 heads.
Dip the beef tongue into boiling water for 5-10 minutes, then peel it. Peel the garlic, crush, add salt, pepper, thyme to taste, butter. Mix everything thoroughly. Stuff the peeled tongue with a garlic mass and coat, place in a preheated oven, adding a little boiled water and beef broth... Fry over low heat for 1.5-2 hours, periodically pouring juice. Serve in small pieces with a flatbread. Boiled rice can be served as a side dish.

Giblets with onions

Giblets - 4 pcs., Onions - 0.5 kg, milk or cream - 1 glass, potatoes - 3-4 pcs. average size.
In the broth in which the chicken giblets were cooked, boil the potatoes. Finely chop the boiled giblets, put in a pan, add the fat removed from the broth, onions, cut into half rings, simmer, stirring occasionally, until the onions are ready. Then pour boiled potatoes, add to the giblets, add finely chopped onion, milk and let simmer for 10-20 minutes over low heat. Serve with homemade flatbread and broth in which the giblets were cooked.

Boiled trebuha

Trebuha - 1 kg, garlic 3-4 heads.
Dip the trebuha in boiling water for 1-2 minutes, clean, rinse thoroughly, pour cold water, cook until tender. Add salt to the end of cooking to taste. Prepare the garlic sauce. Serve in small pieces with garlic sauce and homemade tortillas.

Fillet "Vainakh"

For 30 g of beef: butter - 15 g, herbs - 5 g, green peas - 40 g, onions - 20 g, pickled cucumbers - 30 g, spices and salt to taste.
Beat off a portion from the middle part of the tenderloin and fry in butter in one piece. Serve salted, pickled and fresh vegetables for garnish.

Roast offal

For 100 g of heart, 80 g of lung, 80 g of liver, 100 g of kidneys: potatoes - 150 g, carrots - 50 g, onions - 30 g, salt - 5 g, parsley, black pepper and salt to taste.
Clean the offal from films and blood vessels. To remove a specific odor, the kidneys are soaked for 2-3 hours, changing the water twice. Cut all offal into pieces weighing 20-30 g, put in a saucepan, add salt, add water to cover all offal, and cook for 20-30 minutes. Cut the onion into half rings, the carrots into strips, and the potatoes into slices. Put everything in a saucepan with offal and cook until tender.

Homemade dried sausage with cabbage

Dried homemade sausage - 300 g, onions - 100 g (2 heads), ghee - 50 g, cabbage - 500 g.
Cut homemade dried sausage into 2- 3 cm pieces, put in a preheated cauldron or aluminum pan with ghee, lightly fry with finely chopped onions, add finely chopped cabbage, salt to taste. Simmer for 25-30 minutes, stirring occasionally.

Lamb stew

Meat - 400 g, onions - 300 g, tomato paste - 2 tablespoons. spoons, bay leaf - 1-2 pcs., potatoes - 400 g.
Lamb meat (preferably brisket or loin) is chopped into pieces and placed in a cauldron with hot ghee, allowed to stand. After 15 minutes, add fried onions with tomato, thyme, salt to taste, sliced ​​potatoes, pour boiling water so that the potatoes are covered, add bay leaves and stew, covered with a lid, over low heat for 20 minutes.

Dalnash in Ataginsky

For the dough: wheat flour - 120 g, kefir - 100 g, salt - 3 g, baking soda 0.2 g.
For minced meat: tripe - 180 g, raw lard - 25 g, onions - 30 g, salt - 3 g, black pepper, ground, butter - 30 g.
Prepare the minced meat: boil the tripe, raw bacon and finely chop the onion, fry everything, season with salt and pepper. From wheat flour and kefir with the addition of salt and soda, knead a non-steep dough, divide it into two cakes and roll out 10 mm thick. Bake in a frying pan or stove top without fat. Dip the finished crumpets in hot water to soften and remove burnt flour, grease with melted butter, cut into 4-6-8 pieces in the form of sectors. Separately, you can serve butter.

Kherza-dulh

For 200 g of lamb or beef: potatoes - 50 g, onions - 30 g, melted fat - 12 g, savory - 2 g, parsley, black pepper and salt to taste.
Salt the meat, cut into pieces weighing 20-40 g, fry, pour in a small amount of hot broth or water, simmer for 25-30 minutes, add potatoes fried until half-done, fried onion and bring to readiness. In 4 minutes Season with savory and black pepper until the end of braising. Sprinkle the prepared dish with herbs.

Poultry dishes

Fried chicken with eggs

Chicken - 1 pc., Ghee 60-70 g, eggs - 5 pcs.
Boil the chicken, cut into small pieces. Beat eggs well, season with salt and pepper to taste. Dip the chicken in beaten eggs and fry in ghee on both sides. Serve with chicken broth.

Chicken with wild garlic

1 chicken or 2 chickens, 3-4 heads of garlic, wild garlic - 1 kg, ghee or butter - 50 g.

Fish dishes

Sturgeon with dumplings

Dried sturgeon - 800 g, corn flour - 2 cups, water - 2 cups, garlic - 3 heads.
Boil dried sturgeon. Prepare corn dumplings. Serve by cutting the sturgeon into pieces, with dumplings and garlic seasoning.

Sturgeon shashlik

Cut fresh sturgeon into a shashlik, 30-40 g each, put in an enamel bowl, add salt, pepper to taste, bay leaf, onion, cut into rings. Mix all this thoroughly and put in a cool place for 7-8 hours for the marinade. Fry, stringed on a skewer, on charcoal. Served with herbs.

Wild garlic dishes ()

Do you wanna be cocky? Eat hjonk! ©

Chicken with wild garlic

1 chicken or 2 chickens, 3-4 heads of garlic, wild garlic -1 kg, ghee or butter - 50 g.
Boil a small chicken or chicken. Peel the garlic, ceiling, add black, red pepper, salt to taste. Stir, grease the inside and top of the chicken liberally. Place in a frying pan, add broth and place in a preheated oven. The fire should be medium. Fry on both sides until golden brown. Boil the wild garlic separately, fry it in butter or ghee. Put the prepared chicken on a dish, put the wild garlic as a side dish, pour over the juice in which the wild garlic was fried. Serve with homemade flatbread.

Ramson in Chechen

Ramson - 1 kg, ghee - 100 g.
Peel the ramson from boots (bulbs), rinse, put in boiling salted water. Cook for 5-7 minutes, then put in a colander, let the water drain. Put wild garlic in a frying pan preheated with melted butter. Fry until lightly browned. Serve with siskal ( corn tortilla) or homemade flatbread made from wheat flour.

Ramson with nettles

Nettle - 300 g, wild garlic - 300 g.
Wash nettles and wild garlic. Then mash the nettle (so as not to burn yourself) and mix with the wild garlic. This vitamin-rich dish is accompanied by homemade flatbread and oregano tea, as well as salt.

Holtmash with wild garlic and nettle

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.
Rinse nettles and wild garlic shoots in running water and chop finely and finely together with hard-boiled eggs. Add salted homemade cottage cheese, salt and soft butter (or finely chopped fat tail fat). Mix everything thoroughly to get a homogeneous mass - filling for holtmash. Then from corn dough, kneaded in hot water, adding a little flour, make flat cakes with a width of a palm and a thickness of 2-3 mm. Put the filling in the middle, cover with a second cake, pinch the edges. Cook in boiling salted water for 5-7 minutes. sprinkle with ghee or sour cream before serving.

Vegetable dishes

Hingalsh with pumpkin

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, onions - 120 g, salt - 2.5 g, butter - 150 g.
Mix flour with warmed kefir, add salt, baking soda and knead the dough until a homogeneous soft consistency is obtained.
Cooking minced meat: free the pumpkin from the stalk, chop into pieces, peel off the seeds, put in a saucepan, peel up, pour hot water at the rate of 1 liter per 5 kg of pumpkin and cook, tightly closed with a lid, until tender. Finely chop the onion and fry (you can put it raw in the minced meat). Select the pulp from boiled pumpkin using a spoon and rub. Add salt, sugar, fried onions and mix everything. Divide the dough into pieces of 200-300 g each, roll out flat cakes 0.3 cm thick, put minced meat on one half, cover with the other half, fasten the edges, giving the shape of a semicircle and bake. Dip the finished khingalsh in hot water, grease with melted butter. Before serving, divide into 3-6-9 parts and serve the melted butter separately in a bowl.

Corn dishes

Siskal

Corn flour - 170 g, water - 100 g, salt - 2 g.
For kald-dyatta: cottage cheese - 70 g, butter - 20 g, egg - ½, salt - 5 g.
For tobers: cottage cheese - 40 g, sour cream - 60 g, salt - 5 g.
For Kalmyk tea: milk - 100 g, green tiled tea - 4 g, black pepper, butter - 10 g, salt - 0.5 g, boiled water - 100 g. Pour tiled tea into boiling water. green tea, after boiling, let it brew for 5 minutes, strain, add boiled milk, salt, black pepper, butter.
Pour water into the sifted corn flour, the temperature of which is 50-60 degrees Celsius. Knead the dough, divide into round flat cakes 1.5-2 cm thick, 20-25 cm in diameter. Bake in a pan (no fat), turning occasionally. Served with kald-dyatta, tobers and Kalmyk tea.
Thoroughly mix salted cottage cheese with butter or ghee and finely chopped boiled egg.
Mix the salted cottage cheese thoroughly with sour cream.

Corn pudding

Corn on the cob - 180 g, semolina - 20 g, milk - 50 g, sugar - 10 g, egg - 1/2, margarine - 5 g, butter - 10 g, bread crumbs - 10 g, cinnamon powder - 1 g, salt.
Pass the boiled corn grains through a meat grinder, dilute with milk, bring to a boil, add semolina, add salt, sugar, cinnamon and cook for 5-6 minutes. After that, cool the mass to 50 °, add the yolks and whipped whites, mix gently, put on a greased baking sheet and bake. Cut the finished dish into portions.

Delicacies

Korta-Kogash

The lamb's head and legs are thoroughly washed and treated with a fire (best of all with a blowtorch) until the fur is completely burned out. Then the head and legs are boiled in a large saucepan. The cooked head and legs are pulled out and kept in the oven to dry out and not cool down. Dumplings from wheat or corn flour are cooked in the same broth. Dumplings, head, legs are served to the table in one large dish. Garlic sauce is prepared according to the number of persons. The guest is offered a head, and he is the first to cut off the part he likes.

Scrambled eggs with wild garlic and cheese

Fresh ramson - 264 g or pickled - 182 g, butter - 10 g, egg - 1 pc., Salted cottage cheese, salt - 3 g.
Ramson fresh pe ...