Ingush cuisine is filled with traditional recipes that delight and amaze gourmets from around the world. In almost every dish you can find the main ingredient - meat, seasoned with aromatic spices. Ingush in every possible way avoid sharp spices, as they believe that it spoils the taste of the finished dish.
Khaltam Dulh
This dish in Ingush cuisine resembles classic dumplings, only they are served with meat and aromatic broth. Khaltam dulh may resemble Kazakh beshbarmak and Chechen liquefied gallnash.
What is needed:
- Meat (beef, lamb) - 2 kilograms.
- Onions - 3 pieces (large).
- Flour - 0.5 kilograms.
- Water - 3 liters.
- Spices and herbs if desired.
To prepare this fragrant dish, it is necessary to turn off the meat until cooked over low heat. To make the broth rich, it is not recommended to dilute it with water, but you can take not the loin part of the animal, but the meat on the bone. Be sure to add salt and pepper, onion head to the broth. While the meat is being cooked, it is important to cook dumplings traditional for Ingush cuisine (you can see photos of dishes from this cuisine in the article).
Pour flour into a deep bowl and pour the prepared meat broth in a hot state. If desired, you can add a little sugar and salt, and then proceed to kneading the dough.
Form an oval from a small piece, lay it on a flat pallet so that the dumplings are slightly dried up. After which it is important to boil them in the broth, having previously pulled the finished meat from it.
Serve on the table as follows: chopped meat and dumplings are laid out on the dishes, and the broth is served separately. Sprinkle with chopped cilantro and dill on top for piquancy.
Chapilg
There is not a single traditional cuisine where there would be no cakes. Chapilg is a unique recipe of Ingush cuisine, which proves that "bread is the head of everything." The main feature of the dish is that such a flour product is stuffed with cottage cheese or cheese.
What is needed:
- Kefir - 0.5 liters.
- Wheat flour - a few glasses.
- Soda - 1 teaspoon.
- Sugar and salt are optional.
- Cottage cheese - 0.5 kilograms.
- Chicken egg - 1 piece.
- Fresh greens - several bunches.
- Butter - at least 250 g.
First, it is important to make the dough from kefir, flour and soda. Mixing it is not necessary tight, while it should slightly stick to the hands. Before rolling the cakes, let the dough rest. But do not forget to cover it with polyethylene, otherwise it will be covered with a dry crust.
During this time we will prepare the filling, for which we mix the cottage cheese with the egg and chopped herbs, add spices if desired. Pay attention that the cottage cheese is dry, otherwise the cake will start to flow.
We divide the finished dough into several balls the size of a palm. We roll out a small cake, and in the middle we spread a little filling. We fasten the edges of the dough in the middle so that a small bag is obtained, and then roll it again. You need to act carefully so that the filling does not come out.
Such a cake should be baked in a pan for no more than 1 minute, after pre-heating the dishes. So that the cakes ultimately turn out to be soft and juicy, you need to melt the butter and cover it with the finished dish.
Pumpkin Hingalash
Ingush cuisine is filled with unusual recipes, which at the same time are distinguished by their simplicity and simple cooking. This includes hingalash - a unique tortilla that can be served both sweet, and salty, and spicy. To do this, use not quite the usual filling - pumpkin. The main feature is that the Ingush use universal dough made on kefir. We have already used this recipe in the description of chapilg.
What is needed:
- Pumpkin puree - 500 g. To cook it, just boil the pumpkin, grind it, after removing the skin.
- Sugar - 100 g.
- Butter - 200 grams.
- Water - 1 liter.
Roll out the dough to get a uniform circle. Then, with a neat layer, we spread the sweet pumpkin puree and fold the cake in half. Fry in a hot pan for 1-2 minutes on each side.
When all the cakes are ready, we need to soak them in butter so that they are soft and juicy. To do this, add water to the pan, bring to a boil. During this time, we melt the butter in a water bath and prepare a brush for lubrication. We dip each cake in boiling water for 2 seconds, pull out a slotted spoon and apply a thin layer of melted butter.
Zhigigan-corpa
There is a nutritious and delicious soup in Ingush cuisine. You can see the recipe with a photo of this soup below.
What is needed:
- Meat (beef or lamb) with fat - 300 g.
- Water - 1 liter.
- Onion - 1 head.
- Fresh tomatoes - 3 pieces.
- Potato - 4 pieces (small).
- Garlic - 2 cloves.
- Spices as desired.
The meat is thoroughly washed under running water, and then cut into small cubes. Then they are fried in a pan until a golden crust appears. Ruddy meat is poured with water and cooked until cooked, while potatoes are placed in the soup.
Separately, fry the onions, diced, sliced tomatoes. Add frying, garlic and spices to the finished corpa. Serve it on the table, evenly distributing all the ingredients of the soup across the dishes. Garnish the corpa with chopped greens and a boiled chicken egg.
Features of Ingush cuisine
The traditional cuisine of this people of the North Caucasus contains a large number of recipes for various cakes. As a rule, they are all fried in a hot pan without adding oil. Instead, the flour dishes of Ingush cuisine are covered with butter, previously melted in the dishes. This allows you to make the cakes soft, juicy and airy.
Despite the fact that the Ingush prefer to eat meat in large quantities, where often there are no vegetables, they feel great and do not suffer from a violation of the digestive tract. The reason is simple: people add herbs and spices to dishes, which improve metabolic processes. All food is digested much faster, thanks to herbs, garlic, pepper.
The main task of the Ingush people is to serve a dish that would saturate everyone.
Traditional halva
Let's get acquainted with halva prepared according to traditional recipes of Ingush cuisine. Photos of the finished dish can be seen below.
For cooking, you will need nuts (peanuts, cashews, walnuts) and honey - at least 500 milliliters.
The kernels must be fried in a pan without adding oil, stirring constantly. Then grind with a stupa, but at the same time small pieces of nuts should remain. Melt the honey in a deep bowl and bring to a boil, and then chopped kernels are gradually introduced, constantly stirring the future halva. The finished mixture can be poured into a shallow dish so that the mass hardens faster. Chilled, halva is cut into pieces and served.
To summarize
Ingush cuisine is truly unique. In it, all the dishes are hearty, mouth-watering, tasty and nutritious. It is believed that due to the optimal combination (meat + spices), all recipes do not cause much harm to health, despite the fact that the Ingush prefer rather fatty meat. At the same time, they diversified the cuisine with cheese, corn, cottage cheese and wild garlic.