What is a dish like liquefied gallnash? A step-by-step culinary recipe for this dinner will be described in this article.
general information
Zhizhig-galnash is a Chechen national dish, which in translation means "meat-dumplings."
Experts say that there are a huge number of varieties of this dish. At the same time, its taste and appearance depend on the type of meat selected and the method of making dumplings.
How is liquefied gallnash prepared? The recipe for this dinner should be known to every housewife. Experienced chefs say that dumplings for such a dish are made from corn or wheat flour. Moreover, they differ in their unique form, which depends on the cook and his virtuoso ability to handle the fresh test.
What is liquefied gallash? The recipe for this dish says that the formed dumplings made from wheat flour are oblong (about 4 cm in length). In the manufacture of similar products from cornmeal, they can be oval and slightly flattened.
Usually corn dumplings are prepared for a festive feast. However, they must be formed immediately before heat treatment. Experienced chefs are able to make several hundred even and equal dumplings in just half an hour. Each of the products is smoothed with fingers, then to twist the shell.
As for inexperienced housewives, most often they sculpt dumplings depending on the meat product. They can be of completely different shapes.
The choice of the main ingredient
What meat is liquefied gallache made of? The recipe for this dish says that it can be made using fresh beef, lamb, turkey, or regular chicken. It should also be noted that such products are often sculpted using valuable varieties of sea and river fish.
What else can you make liquefied gallash? The recipe for this dish reports that some housewives sell it using offal or home-made sausages. By the way, in the latter case we are not talking about Chechen cuisine, but about Vainakh cuisine.
Making Chechen Dummies
If you are tired of everyday dishes, we recommend you try the food of other nations. For example, in Chechnya, a dinner called liquefied galnysh is almost always prepared for the festive table. In the European and Central parts only a few heard about this dish. Therefore, we propose to do it yourself and surprise your guests.
So, in order to cook delicious Chechen dumplings, you must have:
- any fresh meat (beef, lamb, chicken) - 500-900 g;
- wheat or corn flour - 500-700 g;
- large chicken egg - 1 pc.;
- table salt - 1 dessert spoon;
- cold filtered water - 250 ml;
- garlic cloves - 6-7 pcs.
Cooking meat
Zhizhig-gallnash is a Chechen dish for the preparation of which you can use completely different varieties of meat product. It is thoroughly washed, cut off unnecessary elements, and then laid out in a pan, poured with water, salt and boil until cooked.
Once the meat is soft, it is taken out, slightly cooled and chopped with medium pieces. As for the broth, it is divided into two halves. One of them is used for cooking dumplings, and the other - for serving.
Cooking dumplings
Before forming Chechen dumplings, you should knead a fresh dough. To do this, pour sifted flour into a deep bowl. Then a small depression is made in it, into which water is poured. A chicken egg and a dessert spoon of salt are added there.
By mixing the products with your hands, you get a very cool and flexible dough, which is divided into two equal parts. One of them is rolled into a 1 cm thick cake. After that, it is cut into strips 20-30 mm wide. Next, each product is divided again, but into smaller pieces, that is, 1 cm wide.
Having placed a small strip on a cutting board, sprinkled with flour, it is pressed with three fingers, and then stretched towards you. As soon as the dough is released, it must independently assemble and transform into a semblance of a shell.
Similar actions are carried out with all remaining pieces of the base. As for the second half of the test, it is treated exactly the same.
The process of cooking dumplings
Chechen dumplings should be cooked on the stove. For this, one half of the broth remaining after the preparation of the meat product is put on high heat. As soon as the liquid boils, all the flour products are laid out in it in turn . In this case, semi-finished products immediately interfere with a large spoon. Do this so that they do not stick to each other and to the bottom of the dishes.
It is advisable to cook dumplings on medium heat for no more than ¼ hour. During this time, they should become soft and slightly increase in size.
Sauce making
Sauce for the Chechen dish liquefied gallash is quite simple to prepare. To do this, garlic cloves are peeled, laid out in a deep plate, and then salt is added and crushed with a pusher. Having received a homogeneous and aromatic mass, the second half of the meat broth is poured into it. At this, the sauce preparation process is considered complete.
Serving Chechen cuisine to the table
Serve liquefied gallache to the dining table as follows: each guest is poured garlic sauce in a separate bowl , and hot flour dumplings are placed on a plate. Pieces of boiled meat are also placed on top of the products . They use this dish as follows: dumplings and meat are dipped in sauce or pre-poured with them all the products laid out on a plate.