2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Bread is the main food of any people inhabiting our planet. Each national cuisine has its own recipes for its baking, its own subtleties in cooking technology. In recent decades, food products of the Caucasian peoples have gained particular popularity. In particular, meat, vegetable and dough dishes.
Matnakash, Shoti, Lavash and others
What is traditional Caucasian bread? Its original names are: matnakash - among the Armenians and their closest neighbors, mchadi; shoti and lavash - among Georgians and Azerbaijanis; tunukcha - among Tajiks and other inhabitants of Transcaucasia. Of course, these words sound unusual to our Russian ear. But the taste of each of these products is simply wonderful. In addition, Caucasian bread is eaten not only by itself, but also as an integral part of new dishes. Indeed, various fillings are wrapped in pita bread, getting shawarma, for example. Or pieces of suluguni cheese with sauce, butter, mashed with sugar. So it may well replace our Russian pies.
Caucasian bread is prepared with and without dough, with wheat and corn flour. Often added to the dough almonds, ginger, othersingredients, making it spicy or savory, and sometimes sweet. Then cakes are baked with honey, raisins and other dried fruits. What else is interesting: Caucasian bread is special, because many of its varieties have neither a crust nor a crumb. This is such an unusual piece of mountain cuisine!
Hospitable Armenia
With bread and s alt it is customary to meet dear guests not only among the Slavic peoples. Armenia has long been famous for its hospitality. In every house, wherever you look, you will definitely be offered to try matnakash - Caucasian bread, the name of which you already know. It is just the exception to the rule and is a rather plump cake with a ruddy crispy crust and airy crumb.
To bake it yourself, you will need 2 types of flour: 300 g of wheat and about 150 g of corn, finely ground, 1 teaspoon of dry yeast, s alt, 2 teaspoons of sugar, a little m alt and a tablespoon of vegetable oil. Plus a little water. How is matnakash prepared? First, combine the yeast and sugar, m alt, water, mix and let the mixture stand for about 10-12 minutes. Then add flour, s alt, oil, knead thoroughly and put in a warm place to rise. In the process of proofing, two more times you will need to knead the dough that has come up, and only then you can work with it. Small pieces should be cut off from the main mass, stretched with your hands into rounded cakes 1 cm thick. Sprinkle a baking sheet with flour, put the blanks on it and bake in a preheated oven for abouthalf an hour.
Georgian mchadi
Mchadi is a Caucasian flatbread that is not baked, but fried. This is probably why he is so loved by all connoisseurs of good cuisine. Yes, and cooking mchadi is not difficult at all. Especially if you use our recipe.
You need half a kilo of corn flour, 200 grams of water, vegetable oil, s alt and sugar to taste. So, add s alt to the flour (about half a teaspoon is enough for the indicated amount of flour), sugar and pour in a little hot water, kneading the dough. It should be resilient and elastic. Divide the resulting mass into small portions, roll or stretch with your hands into cakes and fry them in a pan in oil on both sides until cooked.
Tajik-style cakes
Another type of delicious flatbread is also easy to prepare - Tajik tunukcha. It is equally good with first and second courses, and with tea, with jam or honey. And the products require just nothing.
For each cup of wheat flour, take 1 egg, a little s alt and oil for frying. The dough is kneaded in water. It should be pretty cool. When done, roll it into a layer and divide it into an equal number of parts. Roll out each piece thinly into a round or oval shape. Heat the vegetable oil in a cast iron pot and fry the prepared cakes in it. Sprinkle the finished bread with water so that it does not dry out, and wrap it in napkins for 15 minutes to remove excess fat. All you cantry!
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