Chechen cuisine: national recipes, cooking features and reviews

Chechen cuisine: national recipes, cooking features and reviews

Chechen cuisine is notable for its usefulness andvariety of tastes. Features of the menu of this state are related to its history. Like any other country, the Chechen Republic has its own traditions and culture, which are closely related to dietary preferences.

Features of national cuisine

Many decades ago in this countryOnly those products that people could extract themselves were used. First of all, it was a variety of herbs and meat. Men went hunting and brought prey to the house, and women cooked all kinds of dishes from it with the addition of a large number of spices.

This nuance was determined by the vegetable world in this region. Then the Chechens began to keep livestock and poultry themselves, which somewhat widened the range of possible dishes.

Chechen food recipes

In connection with the Muslim faith in the country in foodthe use of pork is strictly prohibited, therefore people mainly eat lamb, beef and chicken. Chechens are very fond of a variety of dough products.

Corn flour is used more in the national cuisine. In baking, yeast is practically not used. The Chechen cuisine is famous for its aromatic sauces and broths.

Zhizhig Galnash

The combination of meat and flour products is very popular in this country. One of these dishes is zhazhig galnash. For its preparation it is necessary to prepare:

  • 500 g of corn flour;
  • 250 ml of water;
  • 1 tsp. salts;
  • egg;
  • 600 grams of any meat, except pork.
chechen recipes

Separately, you need to put aside the ingredients for the sauce:

  • 1 head of garlic;
  • 60 g of broth;
  • salt;
  • thyme and black pepper.

First of all you need to put the broth to boil. For this, the meat is placed in a pot of water and put on a slow fire. After boiling, foam is removed and it is poured.

At this time, the flour is poured into the bowl and a depression is made in it. Here is placed an egg, salt, water. The steep dough mixes and two equal parts are formed.

From one piece is rolled using a rolling pin1 cm wide and is divided by a knife into thin strips of 2 cm. Each of them is cut into 1 cm pieces. They need to be stretched out a little with fingers in length. Then galnysh boils in boiling salted water until ready.

For the sauce you need to pass through the garlic press anddecompose it into small deep plates. In each pour the broth and add the spices to taste. Galnysh laid out on a large plate and on top cut into large pieces of meat. On request, guests can drink a dish of broth. The meat is dipped in the sauce.

Zhizhigan Chorpa

This dish in the Chechen cuisine is served as the main one. It has a rich and bright taste. For its preparation it is necessary to prepare:

  • 200 g of meat;
  • 20 g of tomato paste;
  • 10 g of fat;
  • 10 g of flour;
  • 3 large onions;
  • 2-3 medium potatoes;
  • 1 head of garlic;
  • 2 tomatoes.

It should be remembered that in this recipe of Chechen cuisine you can not use pork, as in any other. This nuance is associated with faith in the state.

Meat must be washed well and cut into small pieces. They are browned until golden and filled with broth or water. The onion is cut into half rings or a large cube and is spread.

zhigigan chorpa: Chechen soup

In broth with meat tomato paste is added,tomatoes and roast. This mass is cooked for 20-30 minutes. Then the broth merges, and on its basis the sauce is prepared with the addition of a brown to brown flour.

Potatoes must be roasted. It is added to the sauce along with the pressed garlic and meat. All this boils for 15 minutes. When filing in each bowl is added chopped greens and other spices.

Recipes of Chechen cuisine from dried meat

It was a tradition that the people prepared for the winternecessary food. This includes meat. Given that there was nowhere to store fresh, there was nowhere to dry it. Now we are also pleased to use such a product in the recipes of the national Chechen cuisine.

Bean soup with dried meat will taste to any gourmet. It is very nutritious and has rich shades. For its preparation it is necessary to prepare in advance:

  • 1.5 liters of water;
  • 1 cup of beans;
  • 1 large onion;
  • dried meat 300 g.

First, they wash the beans and put them on the fire. After boiling in 15 minutes, it reclines into a colander and washed. Then put again in cold water on a fire and cooked with dried meat.

There, too, is added a steamed onion and all the necessary spices. Brewed soup about 1 hour. When served in a bowl, chopped greens are added.

Potato soup with dried home-made sausage can saturate a person for half a day. It has a very rich taste. To prepare it you will need:

  • 300 g of dried sausage;
  • 1 tbsp. a spoonful of tomato paste;
  • 1 onion;
  • 3 cloves garlic;
  • 3 potatoes;
  • home or purchased noodles;
  • greenery.

The dried sausage is cut into small pieces,Together with onions, tomatoes and garlic, fry for 15 minutes. Then the whole mass is poured with boiling water and cooked along with the finely chopped potatoes until it is ready.

At this time, noodles and greens are added to the soup and boiled for another 15 minutes. It is served in small deep pialcocks.

Chicken in Chechen

In the traditional cuisine of this country, a special place stands out in the menu for this type of meat. Basically, recipes for dishes of Chechen cuisine using chicken are characterized by a mild taste.

For cooking you will need:

  • meat 500 g;
  • milk 250 ml;
  • onion (1 piece);
  • cornmeal 100 g;
  • egg.

Chicken is boiled and cut into smallpieces. The broth does not pour out, it is still useful. Onions are cooked in a frying pan and added to meat. This mixture is filled with milk and put on the fire to stew.

chicken in Chechen

At this time, from flour and eggs, a dough is prepared fordumplings. They are performed in the form of diamonds and boiled in broth. Pieces of chicken and dumplings are placed in a plate. Broth is added separately to the bowl, which is diluted with milk.

Sweet cherry with cottage cheese

This plant grows in large numbers inregion, so using it in your kitchen is considered mandatory for the Chechen people. Sweet cherries are used in many dishes. One of them is a simple and quick snack.

To make it, you need to take 300 grams of home-made cottage cheese and a bunch of different greens. Also in the snack will go one fresh cucumber and salt with black pepper to taste.

Chechen snack with caramel

In advance, you need to finely chop the washed greens. The cucumber is rubbed together with the peel. All the ingredients are beaten with a blender until a homogeneous mass is obtained. She puts it for an hour in the fridge.

You can serve an appetizer in a bowl or smear toast as a pate. Each piece is decorated with a branch of greenery. Bon Appetit!


It is difficult to imagine Chechen cuisine without baking. Basically, the residents of the republic are preparing a yeast-free dough. They like to bake a variety of cakes and pies. For chepalga will need:

  • 450 g of flour;
  • 500 ml of yogurt;
  • 1 tsp. salts;
  • 1 tsp. soda;
  • 250 g cottage cheese;
  • 1 egg;
  • 200 g of butter.

First, the egg is thoroughly mixed with the cottage cheese with a fork. In kefir salt and soda is added. This mixture is poured into the flour and a very soft dough is kneaded. It is divided into 10 parts.

Each is given the form of a ball.Hands of them form small circles and put inside one tablespoon of filling. The dough is going from the edges to the center and is being torn. Each chepalg is slightly pressed down by the palms.

One part of the dough is rolled to the required thickness with a rolling pin. The sizes will depend on the chosen form. This layer is baked in a dry frying pan on both sides.

Chepelgash: a dish of national Chechen cuisine

When turning the flat cake in several placespierced with a knife, so as not to form a large air pocket. Finished products are covered with a towel. Then the butter is heated and the sediment is decanted from it. It must be poured on a large dish.

Cakes are dipped in boiling water, and then inmelted butter. Separately boiled products with a filling in salted water for 20 minutes. The dish can be served together or cooked separately. Cakes are perfect as an addition to soups.

Hingalash: roll with pumpkin

Chechen cuisine is distinguished by its unusual combination of tastes. For example, desserts are served with salted sauces. Such dishes of Chechen cuisine include hingalash.

To prepare it you will need:

  • 500 ml of yogurt;
  • 2 cups of flour;
  • 20 g of yeast;
  • 300 g of pumpkin;
  • 3 tbsp. spoons of sugar;
  • 200 g of sour cream;
  • 3 cloves garlic;
  • greenery;
  • salt, black pepper.

Of these ingredients, 10portions. First you need to prepare the filling so that it can cool down. For this, the pumpkin is cleaned and cut into small cubes. The vegetable is boiled and is extracted from boiling water with a noise. It adds sugar and salt. Then the mass is rubbed into the mashed potatoes.

To prepare the dough, it is necessary to mix kefir and yeast. It adds a pinch of salt and hydrated soda. Gradually, the flour is introduced and the dough is kneaded. He needs to rest 20 minutes.

Chechen national cuisine

Then it is divided into two equal parts. Each roll out on a thin cake. They put on the filling and curling rolls. The edges need to be well clipped.

Lay the roll on a frying pan in the shape of a horseshoe and fry on each side for 10-15 minutes. Then they are baked in the oven as much as they do. Cut them into portions after the complete cooling.

The sauce is prepared quickly and easily. The greens are finely chopped and added to sour cream. Garlic is also squeezed out and mixed well.

Corn Pudding

Another delicious Chechen dessert is prepared very simply, and any mistress can translate his recipe. To prepare it you need to take the following:

  • 200 g of corn on the cob;
  • manga 20 g;
  • milk 50 g;
  • sugar 20 g;
  • margarine 5 g;
  • egg;
  • 10 g butter and ground crumbs;
  • 1 g of cinnamon.

Separate corn kernels and cook them.Then twist in a meat grinder. This mass is dissolved in milk, it is allowed to boil. Here semolina is poured out and cooked for another 5 minutes. In the process, sugar and cinnamon are added.

Then the mixture is cooled to 500, and it is injected with yolk and whipped protein. The resulting mass is laid out on a baking tray, greased, and baked in the oven until cooked.

Restaurants of Chechen cuisine in Moscow

In the capital, a large variety of places where you canenjoy Caucasian dishes. Chechen restaurants are also popular. One of them is Assa. It is located on the street. Gardeners 7671. It presents the main dishes from the national Chechen cuisine.

Another representative of this menu is the restaurant "Zhi Is" on Ordzhonikidze.

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