Chechen desserts. Chechen dish zhizhig-galnash: recipe, features. Sturgeon shashlik

T1o-beram (cottage cheese with sour cream)

To prepare a classic t1o-beram, you need cottage cheese and sour cream prepared at home. Sour cream (amount as desired) and salt (also optional) are added to the cottage cheese, then freshly baked hyokham (flatbread) and hot tea are served. You break off a piece of flatbread, dip it in t1o-beram, eat it and drink 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 prepared this dish myself for the first time. I was about 8 years old at the time. I always liked to watch how this dish was prepared, so I dreamed of trying to cook it myself, but my family (being so small) was, of course, not allowed to do this, so I, seizing the moment when everyone was busy, I quickly ran into the kitchen and got to work. I took out a board, poured flour on it, made a circle out of flour, added eggs and started pouring water into the whole thing.....but I didn’t calculate the amount of water and my whole circle started to flow)) This whole mixture poured onto the floor, but I didn’t got confused and began to build barricades using nearby objects and his hands. Somehow I threw a bunch of flour into this mixture, kneaded it, and it finally turned into dough. Well, then it’s a matter of technology. When my family saw this, they laughed, even praised me... but it turned out that I forgot to add salt to the dough and put the meat on the boil ((But in the end, my zhizhig-galnash was eaten and everyone was happy)

Now cooking method:

For one 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 bones in a large piece (weighing 1.5-2 kg) with the addition of salt. 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.
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 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.

Cold appetizers

Vainakh salad

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.

Corn and bean salad

For 150 g of corn cobs: bean grains - 40 g, vegetable oil - 10 g, wine vinegar - 15 g, sugar - 3 g, parsley, ground black pepper and salt to taste.
Boil the whole corn cobs until tender, cool, and separate the grains. Boil the beans. Mix the finished 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 corn cobs, cool, and separate the grains. Mix the grains with finely chopped onions or green onions, season with vegetable oil, vinegar, sugar, and salt. When serving, sprinkle with finely chopped boiled egg, onion 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 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.

Bean soup with giblets

For 2 liters of water: beans - 200 g, chicken giblets 2 pcs., potatoes - 2 pcs., greens - 20 g, onions - 1 pc., salt, pepper.
The beans are washed and soaked in cold water for 4-5 hours. Then set to cook, after 15-20 minutes add giblets, potatoes, cut into strips, onions, finely chopped, salt and pepper to taste. Cook until done. 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, greens - 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, add finely chopped potatoes and cook until the potatoes are soft. Next, homemade noodles, garlic, parsley, and garlic are added.

Green borscht with nettles

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

Zhizhig-chorpa

For one serving: beef or lamb (thick or thin edge) - 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 the raw meat into cubes, add salt, fry until a crust forms, 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 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.

Vainakh noodles

Meat – 500 g, onion – 1 pc., egg – 1 pc., flour – 100 g, butter – 30 g, salt, herbs.
Cut lamb or beef into cubes, fry and simmer with onions until cooked. Knead a stiff dough using eggs, roll into a thin flat cake, cut into cubes, and cook in salted water until tender. Place prepared noodles seasoned with butter, prepared meat with fried onions in a chanashka (clay pot), 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, 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.

Roasting

Lung – 200 g, heart – 200 g, internal fat – 200 g, onion – 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, place in an aluminum pan or cauldron. Place the pan on medium heat. Fry for 15-20 minutes, stirring occasionally. At the end of frying, add chopped onions, salt, pepper, and thyme. Simmer until done.

Baked meat

Meat – 500 g, green onions – 1-2 bunches, vinegar 2 tbsp. spoons.
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 frying pan for 3-4 minutes. from each side. If the meat is lean, add a piece of lamb fat (but not butter) to the pan. Serve on a platter, sprinkle with finely chopped green or onions - thin half rings, pour over with vinegar. Serve with homemade scones and tea (black or green).

Chechen dried meat

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.
- from corn flour: they are prepared in the same way, but they are 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.

Liver and heart kebab

Wash the liver, remove the bile ducts, remove films and cut into pieces. Soak the heart in water for 2-3 hours. Salt, pepper, add onion and marinate for 2 hours. Thread pieces of liver and heart along with tomato slices onto skewers and fry over hot coals (without flame) for 3-4 minutes. (it is advisable not to fry a little). Serve the kebab on a platter. Place onions and greens cut into rings on top.

Miracle

Lamb pulp - 200 g, onion - 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 into a mound, make a depression in the middle, add salt, soda on the tip of a knife, kefir and butter. Knead the dough slowly, divide into pieces of equal size, giving them the shape of balls. Roll the balls into round cakes 2-3mm thick. Place the minced meat on one tortilla, cover with the second and pinch the edges. Place in a greased mold, make a small cut on the top of the miracle and leave for 5-10 minutes. into a preheated oven - temperature 220-250 degrees Celsius. The finished miracle is taken out. Place butter into the cut. Served with oregano tea.

Lamb fried with garlic

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

Stuffed cabbage rolls (dolmnash)

Lamb pulp – 600 g, rice – 50 g, onion – 1 head, flour – 1 table. spoon, melted butter - 1 table. spoon, tomato paste 1 table. spoon, white cabbage – 800 g, potatoes – 300 g.
The rice is washed and allowed to stand in warm water for about ten minutes so that it swells slightly. For the filling, meat (lamb is best) and onions are passed through a meat grinder. The minced meat is mixed with rice, adding salt and black pepper to taste. Boil cabbage leaves in salted water for 2-3 minutes and cool. Using a sharp knife, cut off the thick stem of the leaf, wrap the minced meat in the form of sausages, and fry the cabbage rolls in a frying pan in melted butter. Place in a saucepan and add specially prepared sauce.
The sauce is prepared as follows: sauté finely chopped onion, add 1 tablespoon. spoon of flour, lightly fry with onions, put 1 table. a spoonful of sour cream, tomato paste diluted in a small amount of water, salt and pepper to taste.
Potatoes cut into four pieces are placed on top of the cabbage rolls. If there is not enough sauce, you need to add water so that the potatoes are also in the liquid. In 20 minutes. stew over low heat, our dolm is ready. Serve with potatoes, pouring over the hot sauce in which the 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 the washed and sorted rice in hot water 2 hours before preparing the pilaf. Chop the peeled carrots into strips and the onion into half rings. Cut dried meat (preferably fatty) into pieces of 10-15 g. Place the meat in hot fat, fry until slightly browned, stirring, add onion, cut into half rings, continue frying until brown. Then put the carrots, cut into strips and add water, add salt and pepper to taste and cook over low heat for 15-20 minutes. Pour in the rice, add the required amount of water (per 100 g of rice - 200 g of water). Since the rice absorbed a certain amount of moisture during soaking, add slightly less water. Cook over medium heat until the water boils away. When the rice has swollen enough, collect it in a heap towards the middle of the cauldron, cover with a lid for 20-25 minutes. When ready, mix, place on a plate and serve. Prepare a 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, meat 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 raw egg and black pepper to the minced meat. Mix everything thoroughly. For the filling, take boiled rice, finely chop it with green onions and nettles. Add salt, ground thyme, and butter. Everything is mixed. Flatbreads are made from minced meat, stuffing is placed on them, and they are wrapped. The cutlets are fried in a frying pan with melted butter and transferred to a saucepan. Add meat broth, a spoonful of tomato and fresh tomato cut into rings. Place 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. They cook wild garlic. Then mix the fried sausage and boiled wild garlic along with well-beaten eggs. Add salt, pepper, thyme to taste and place in the oven for 5-7 minutes. Served with green tea and homemade flatbread.

Lamb legs and head with dumplings

Legs of lamb – 4 pcs., head – 1 pc., corn flour – 1 kg.
Clean the lamb legs and head, cover with cold water and cook until tender. Prepare corn or flour dumplings, boil them in broth. Place the prepared head, legs and dumplings with garlic sauce on a dish. Serve the broth in bowls.

Stuffed tripe (baIarsh)– the most powerful dish, IMHO.

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.

Dried boiled meat

Dried meat – 500 g, green onions – 50 g, garlic – 1 head.
The meat is cut into small pieces (preferably the rib part, brisket), and immersed in boiling water. If the meat is very salty after 10 minutes. Drain the boiling water, then pour boiling water over the meat and cook until tender for 15-20 minutes. Can be served with wheat flour flatbread, green onions and garlic.

Meatballs

Lamb – 500 g, rice – 50 g, lamb fat – 50 g, egg – 1 pc., sauce – 200 g, greens – 10 g.
Add rice, nettles, sautéed green onions, raw eggs, salt, pepper, and thyme 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, covered with red sauce and simmered in a sealed container in the oven until cooked. The meatballs are served together with the sauce in which they were stewed, sprinkled with herbs. Garnish: boiled rice.

Homemade sausage with cornmeal (Iahar yohch)

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.

Fried beef tongue

Beef tongue – 1 piece, garlic – 2 heads.
Place the beef tongue in boiling water for 5-10 minutes, then peel off the skin. Peel the garlic, crush, add salt, pepper, thyme to taste, butter. Mix everything thoroughly. Stuff the cleaned tongue with garlic mixture and coat it, place in a preheated oven, adding a little boiled water and beef broth. Fry over low heat for 1.5-2 hours, periodically basting with juice. Serve in small pieces with flatbread. You can serve boiled rice 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.
Boil the potatoes in the broth in which the chicken giblets were cooked. Finely chop the boiled giblets, place in a frying pan, add the fat skimmed from the broth, onion, cut into half rings, simmer, stirring occasionally, until the onion is ready. Then mash the boiled potatoes, add to the giblets, add finely chopped onion, milk and let simmer over low heat for 10-20 minutes. Serve with homemade flatbread and the broth in which the giblets were cooked.

Boiled tripe

Offal – 1 kg, garlic 3-4 heads.
Place tripe in boiling water for 1-2 minutes, peel, rinse thoroughly, add cold water, cook until tender. Add salt to taste towards the end of cooking. Prepare garlic sauce. Serve, cut into small pieces, with garlic gravy and homemade flatbread.

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.
Cut a portion from the middle part of the tenderloin and fry in butter in one piece. Serve salted, pickled and fresh vegetables as a side dish.

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, ground black pepper and salt to taste.
Clean offal from films and blood vessels. To remove the specific odor, the buds 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, carrots into strips, and potatoes into slices. Place everything in a pan with offal and cook until done.

Homemade dried sausage with cabbage

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

Lamb stew

Meat – 400 g, onions – 300 g, tomato paste – 2 tables. spoons, bay leaf – 1-2 pcs., potatoes – 400 g.
Lamb meat (breast or loin is best) is chopped into pieces and placed in a cauldron with hot melted butter and allowed to stand. After 15 minutes, add fried onions with tomatoes, thyme, salt to taste, sliced potatoes, pour boiling water so that the potatoes are covered, add a bay leaf and simmer, 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, onion – 30 g, salt – 3 g, ground black pepper, butter – 30 g.
Prepare the minced meat: boil the tripe, finely chop the lard and onions, fry everything, add salt and pepper. Knead a soft dough from wheat flour and kefir with the addition of salt and soda, divide it into two flat cakes and roll out 10 mm thick. Bake in a frying pan or stove without fat. Dip the finished crumpets into hot water to soften and remove burnt flour, grease with melted butter, cut into 4-6-8 pieces in the form of sectors. You can serve butter separately.

Kherza-dulh

For 200 g of lamb or beef: potatoes - 50 g, onions - 30 g, rendered fat - 12 g, savory - 2 g, parsley, ground 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 cooked, fried onions and bring to readiness. In 4 min. Season with savory and black pepper until the end of stewing. Sprinkle the finished dish with herbs.

Poultry dishes

Fried chicken with eggs

Chicken – 1 pc., melted butter 60-70 g, eggs – 5 pcs.
Boil the chicken, cut into small pieces. Beat the eggs well, add salt and pepper to taste. Dip the chicken in beaten eggs and fry in melted butter 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 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.

Wild garlic dishes ()

Do you want to be cheeky? Eat hyonk! ©

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, crush it, add black and red pepper and salt to taste. Stir and coat the chicken generously inside and on top. Place in a frying pan, add broth and place in a preheated oven. The fire should be medium. Fry on both sides until a golden brown crust forms. Separately, boil the wild garlic and fry it in butter or ghee. Place the finished chicken on a dish, add the wild garlic as a side dish, and pour over the juice in which the wild garlic was fried. Serve with homemade flatbread.

Ramson in Chechen

Ramson – 1 kg, melted butter – 100 g.
Peel the wild garlic from the caps (bulbs), rinse, and place 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. Serve with siskal (corn tortilla) or homemade wheat flour tortilla.

Ramson with nettle

Nettle – 300 g, wild garlic – 300 g.
Wash the nettles and wild garlic. Then mash the nettles (so as not to get burned) and mix 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

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 the nettles and wild garlic shoots in running water and chop finely along with the 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.

Vegetable dishes

Khingalsh 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, 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.
Preparation of minced meat: remove the pumpkin from the stalk, chop into pieces, remove seeds, place in a saucepan with the skin facing up, add hot water at the rate of 1 liter per 5 kg of pumpkin and cook, tightly closing the lid, until cooked. Finely chop the onion and fry (you can put it raw in the minced meat). Using a spoon, scoop out the pulp from the boiled pumpkin and grate it. Add salt, sugar, fried onions and mix everything. Divide the dough into pieces of 200-300 g, roll out the cakes 0.3 cm thick, put minced meat on one half, cover with the other half, seal the edges, giving the shape of a semicircle and bake. Dip the finished khingalsh into hot water and brush 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 toberam: cottage cheese – 40 g, sour cream – 60 g, salt – 5 g.
For Kalmyk tea: milk – 100 g, green slab tea – 4 g, black pepper, butter – 10 g, salt – 0.5 g, boiled water – 100 g. Pour slab green tea into boiling water, after boiling, let it brew 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 cakes 1.5-2 cm thick, 20-25 cm in diameter. Bake in a frying pan (without fat), turning occasionally. Served with kald-dyatta, toberam and Kalmyk tea.
Mix salted cottage cheese thoroughly with butter or ghee and finely chopped boiled egg.
Mix 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 this, cool the mass to 50°, add the yolks and beaten whites, mix carefully, place on a greased baking sheet and bake. Cut the finished dish into portions.

Delicacies

Korta-Kogash

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.

Scrambled eggs with wild garlic and cheese

Fresh wild garlic - 264 g or pickled - 182 g, butter - 10 g, egg - 1 pc., salted cottage cheese, salt - 3 g.
Fresh wild garlic...

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.

Chechen cuisine– one of the oldest in the Caucasus. Her dishes are not only tasty, but also nutritious; they are prepared from several ingredients, are high in calories and are very easily absorbed by the body. A popular Chechen proverb speaks about the authority of good food and the satiety of national dishes: “If you cook for three, even 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, greens are served for lunch and dinner. Greens here are as indispensable as salt. Chechen cuisine is primarily green and richly fortified. Its main components are meat, wild garlic, cheese, pumpkin, cottage cheese, and corn. Throughout the Caucasus, dishes made from corn and corn flour are very popular.

Dishes are prepared quickly from the most available ingredients. Chechens love meat broths, lamb, beef, and boiled poultry. 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, obese people, that they are tall and healthy, is influenced by their national cuisine.

The main Nakh dishes, in my opinion, are, of course, t1o-beram and zhizhig-galnash. I believe that every Nokhcho should be able to cook these dishes; I myself have cooked them several times.

T1o-beram (cottage cheese with sour cream)

Zhizhig-galnash (Dumplings with meat)

“The prince of food zhizhig-galnash is fantastic, like a mirage”
inscription at the entrance to the Moscow cafe "Orga"

Now the cooking method:
For one 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 bones in a large piece (weighing 1.5-2 kg) with the addition of salt. Cut the finished meat into pieces of 50-60 g. Separately prepare dumplings.

Made 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.

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 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.

Cold appetizers

Vainakh salad

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.

Corn and bean salad

Corn salad with egg and onion

To be continued…

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

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.

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)

Put "I LIKE AND TELL YOUR FRIENDS!", and the recipe will be saved on your page!

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...

To be honest, I love to eat, and not just to fill my stomach, but to really enjoy the dishes. I also love meat dishes (vegetarians forgive me), and if you put in front of me a plate with a very beautiful and tasty cake and an equally tasty kebab, I will definitely prefer the latter. Therefore, when going to Grozny, we definitely wanted to try, firstly, kebabs, and, secondly, Chechen cuisine, interest in it was warmed up in advance by a set of postcards with.
So, we arrived in Grozny, checked in, and immediately decided to go to the famous Yuzhnaya Street. Why famous? Yes, both in “Heads & Tails” and in “Let's go, let's eat!” the presenters were drawn to this street to taste the kebab. And given my love for this dish, we couldn’t help but go there. We approach the area, try to turn onto the street, but we are met by a barrier. We leave the car and go on foot in search of where to eat. We find a number of barbecue cafes and decide to just go to the first one that comes to hand...

Kebab house "Northern"

In principle, all the kebab shops here are similar: a small courtyard with booths for visitors. One of them accepts orders. They grill kebabs right here. Well, we chose a skewer of lamb (as you understand, there is no pork in Grozny), vegetables, lavash and a bottle of local soda, and we set off to wait for the shish kebab.
The booths have simple furnishings; if you want, you can close the door and sit in silence.

The wait was brightened up with soda and studying the menu, and I also did my favorite thing - eating pita bread with sauce.

The price for a kebab is standard - 300 rubles, but this is not for 100 grams, like ours, but for a full-fledged large skewer.

As a result, we ate our fill with two skewers of meat and a skewer of vegetables. The kebab was delicious, a solid A, but without a plus, why, you will understand later. So if you are a kebab lover like me and you’ll be in Grozny, you can stop by here. The shish kebab is good.

Cafe "Zhizhig & Galnash"

The second place we discovered in Grozny was cafe "Zhizhig & Galnash"(Putina Ave., 5 A, Grozny), it was located literally a block away from us.

Our guide pointed it out. We just asked where to try Chechen cuisine, and he recommended “Zhizhig & Galnash” to us, and it was Zhizhig-Galnash that we needed to try there.
So, tired, we returned from the excursion and immediately went to the cafe, the interior emphasizes the Vainakh theme, but there were quite a lot of people in the cafe, so I didn’t take pictures.
And here the Chechen mentality begins to manifest itself. Firstly, don’t expect smiles from the local waitresses, everything is extremely strict: they took the order, clarified it, brought it, took it away, all without a smile. This is explained simply - in Chechnya, working as a waitress is, let’s say, a little undesirable for a girl; as a rule, they are allowed to work only in family cafes and under the supervision of someone older. That is why such a strict “look”. Although when we ate in this cafe for the third time, when talking to me, the girls were already “smiling with their eyes.”
Secondly, there were very few women in this cafe, or to be more precise, apart from two “wandering” tourists, including me, there were none at all, and I didn’t see any women without men at all. I don’t know whether this is a feature of this cafe or the whole of Chechnya, but while walking around Grozny, I didn’t see any particular women at the cafe tables. Well, after the day of the hunger strike, we started placing orders.

The first dish was zhizhig-galnash or, in other words, meat with dumplings. For three days we tried to order this dish with lamb, but we only had luck with beef; chicken was not initially considered. The dish consists of dumplings, meat, broth and onion or garlic sauce. Everyone cuts the meat for themselves, the dumplings are dipped in sauce, and everything is washed down with broth. It seems that everything is super simple, but it is very tasty, and, what is not unimportant, very satisfying; one 700 gram portion was enough for us for two. If we were unanimous about the type of meat, then we liked different dumplings - I made them from wheat flour, and Vitya made them from corn flour.

For the main course we ordered two types of flatbread. I have khingalsh or flatbread with pumpkin, and Vitya has chepalgash or flatbread with cottage cheese and herbs. Their cooking technology is the same: they make a flatbread with filling, fry it in a very heated frying pan, wash it with boiling water so that it is not hard, and brush it with melted butter. Both flatbreads were very tasty, but we simply fell in love with the hingalsh, and then only ordered it.

Everything was washed down with very tasty tea, and the check wasn’t that expensive.

At this cafe we also tried siskal, or flatbread made from corn flour. It’s tasty, but still corn flour is coarser, so it’s not for everyone. But dema khyovla or flour halva was again unusual, but very tasty, and went down with a bang in the room.
We liked the "Zhizhig & Galnash" cafe so much that all dinners were held only there with a standard set: zhizhig galnash with beef and garlic sauce - one serving, two servings of khingalsh, and then there was either halva or flatbread sprinkled in, and sometimes tea was replaced with soda. So I definitely recommend the cafe.

Cafe "Linda"

On the last full day in Chechnya, I again wanted to try barbecue, and kept tempting Vitya to go to Yuzhnaya. But then we walk literally a block from the hotel (the intersection of Mira Street and R. Luxembourg) and see that they are selling kebab. Again we choose the skewers we like and go into the cafe.

A cafe for its own people, simple to the point of impossibility, with plastic tables, although there are separate booths. As a result, we again buy two lamb skewers for 300 rubles each, bread and soda. So, with a clear conscience, I give this kebab a five plus: firstly, it was from different “parts” of the lamb, and accordingly the pieces differed in taste, and, secondly, the kebab itself was soaked in something unusual , and therefore soaked through with these spices, so yum, yum.