One of the most popular dishes of Kabardian cuisine is considered to be Gedliber. The recipe for its preparation is well known to any local hostess. Usually not a single celebration can do without such a surprise. In fact, this original dish can be considered a real calling card of the national cuisine of Kabardians. Nevertheless, it can be cooked in various ways. As a good example, it is worth considering several of the most interesting options.
Classic version
Those who love poultry meat should definitely like the Gedlige, the recipe of which was created by local Kabardian chefs many years ago. As a rule, for its preparation are necessary:
- chicken carcass;
- 1 onion;
- salt;
- paprika;
- 2 cloves of garlic;
- pepper;
- 60 grams of flour;
- sour cream.
The products are used the most common, but from them we get an excellent "Gedlige". The recipe for its preparation is extremely simple:
- First you need to wash the chicken, and then divide it into small portions. It is better to disassemble the carcass by joints, without using a kitchen hatchet. This way, unwanted bone fragments can be avoided.
- Pieces of meat must be sprinkled with salt and pepper abundantly.
- After that, they must be put in a deep frying pan and simmer under the lid exclusively in their own juice.
- Once the meat is ready, it should be lightly fried. No extra fat is needed for this. It is enough that was formed during the quenching.
- Add finely chopped onion with garlic, flour and a little paprika to the meat. All this must be thoroughly mixed and sautéed.
- Introduce sour cream. Its amount will depend on personal taste preferences.
- Pour food with water so that it is completely covered with liquid.
- Simmer on low heat for 10 minutes.
It turns out an amazing chicken with sauce, which will not leave indifferent even a major specialist in culinary art.
Full replacement
Some experts believe that it’s not at all the right way to cook the Gedlige. The recipe, in their opinion, should contain the following ingredients for one chicken:
- ½ cup broth;
- 2 onions;
- salt;
- 200 milliliters of cream;
- 4 cloves of garlic;
- a tablespoon of paprika and pepper.
The method for preparing such a dish is partly similar to the previous version:
- First, chicken meat must be divided into pieces, pepper, salt, and then fry them for 7 minutes in vegetable oil, constantly turning to avoid burning.
- Make minimal heat and simmer under the lid for 25 minutes.
- During this time, a lot of juice is formed. It must be evaporated. To do this, remove the lid and wait until only meat and fat remain in the pan.
- Add chopped garlic with onions.
- Introduce the cream, and then pour in the broth.
- Add the flour gradually, mix the contents and cook for another 10 minutes.
The appearance and exquisite aroma of such a dish by themselves cause an appetite.
Alternative option
In the North Caucasus, locals are very fond of the Gedlige. The Kabardian recipe has two independent cooking options. In the first case, the sauce with meat is prepared in one dish, and in the second - separately. The result from this is practically unchanged. True, novice housewives prefer the second option. It will require the following components:
- chicken weighing no more than 1 kilogram;
- a glass of sour cream;
- 3 onions;
- 50 milliliters of sunflower oil;
- 5 cloves of garlic;
- 3 grams of ground red pepper and paprika;
- 20 grams of salt;
- a teaspoon of curry;
- parsley greens.
The cooking process consists of several parts:
- First, the carcass must be divided into pieces, and then fry them in boiling oil. After this, the pan should be covered, make less heat and continue processing for about another half hour.
- To prepare the sauce, the first thing to do is randomly chopped onions along with garlic and fry in vegetable oil. Literally in 5 minutes it will acquire a golden hue. After that, the contents of the pan should be transferred to a blender and beat in it until it is mashed.
- Add the remaining spices according to the recipe, chopped herbs and mix well.
- Transfer the mass to a deep pot or cauldron and pour the broth, and then add a little more water.
- Transfer the fried meat to the sauce and simmer for 15 minutes under the lid.
The best side dish for such a dish would be tender mashed potatoes.
Original solution
Each mistress in her own way sees this or that dish. For her, her own version is the real Gedlige chicken. The recipe for one not quite ordinary option provides the following set of products:
- 1 kilogram of chicken;
- 300 milliliters of milk;
- bulb;
- salt;
- 3 cloves of garlic;
- 1 cream cheese
- any seasonings.
This method is extremely simple, but quite original:
- Divide the carcass into portions. In this case, the pieces should not be very small. Then, having lost part of the juice, they will become dry and tasteless.
- Chicken pieces must, as usual, be fried on both sides in oil. After that, they need to be transferred to a deep pan.
- Prepare the fill separately. To do this, add crushed garlic with quarters of onion rings, grated cheese and seasonings to the milk.
- Pour the meat with the prepared mixture and simmer it for 20 minutes under the lid.
This recipe only vaguely resembles the classic version, but it tastes completely inferior to it.
Simple and delicious
There is another interesting version of the Gedlige. A recipe with a photo will help you figure it out clearly. The following composition of the main ingredients is used:
- 600 grams of chicken (drumstick and thighs);
- 30 grams of flour;
- salt;
- 60 milliliters of vegetable oil;
- glass of water;
- 4 tablespoons of low-fat sour cream;
- 150 grams of champignons;
- 10 grams of parsley;
- turmeric;
- ground black pepper.
Process description:
- Salt washed and dried meat and fry in hot oil. For the formation of a golden crust, you need at least half an hour.
- Fry chopped onions to a golden hue.
- Blender to beat it in mashed potatoes.
- Gradually introduce flour, turmeric and sour cream.
- Add salt, pepper, a little water, mix and pour into a deep pan or stewpan.
- In the mixture, put mushrooms cut into pieces, fried meat and simmer for 20 minutes, tightly covering with a lid.
To such a dish, a side dish is practically not needed. Fresh vegetables and a few slices of brown bread will suffice.