Ingush cuisine: recipes for the best dishes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Ingush cuisine is filled with traditional recipes that delight and amaze gourmets from all over the world. In almost every dish you can find the main ingredient - meat, while seasoned with aromatic spices. The Ingush avoid hot spices in every possible way, as they believe that this spoils the taste of the finished dish.

H altam dulh

This dish in Ingush cuisine resembles classic dumplings, only they are served with meat and fragrant broth. Kh altam dulkh may resemble Kazakh beshbarmak and Chechen zhizhig-galnash.

What you need:

• Meat (beef, lamb) - 2 kilograms.
• Onions - 3 pieces (large).
• Flour - 0.5 kilograms.
• Water - 3 liters.
• Spices and herbs optional.

To prepare this fragrant dish, you need to turn 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 of the animal, but meat on the bones. Be sure to add s alt and pepper, onion head to the broth. While the meat is being cooked, it is important to cook dumplings, traditional for the Ingush cuisine (you can see a photo of the dishes of this cuisine in the article).

Pour flour into a deep bowl and pour in the prepared meat broth in a hot state. If desired, you can add a little sugar and s alt, and then proceed to knead the dough.

Shape a small piece into an oval, spread on a flat tray so that the dumplings dry slightly. After that, it is important to boil them in the broth, after pulling out the finished meat from it.

Serve on the table like this: chopped meat and dumplings are laid out on dishes, and the broth is served separately. Top with chopped cilantro and dill for a spice.

Chapilg

There is no traditional cuisine without flatbread. 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 you need:

• Kefir - 0.5 liters.
• Wheat flour - a few glasses.
• Soda - 1 teaspoon.
• Sugar and s alt optional.
• Cottage cheese - 0.5 kilograms.
• Chicken egg - 1 piece.
• Fresh greens - several bunches.
• Butter - at least 250g

First, it is important to prepare the dough from kefir, flour and soda. Knead it should not be tight, while it should slightly stick to your hands. Before rolling out the cakes, you need to let the dough rest. But don't 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 will mix cottage cheese with an egg and chopped herbs, add spices if desired. Pay attention that the cottage cheese is dry, otherwise the cake will start to flow.

Divide the finished dough into several palm-sized balls. We roll out a small cake, and put a little stuffing in the middle. We fasten the edges of the dough in the middle so that we get a small bag, and then roll it out again. You need to act carefully so that the filling does not come out.

You need to bake such a cake in a pan for no more than 1 minute, after heating the dishes. In order for the cakes to end up soft and juicy, you need to melt the butter and cover the finished dish with it.

Pumpkin Khingalash

Ingush cuisine is filled with unusual recipes, which at the same time are distinguished by their simplicity and uncomplicated preparation. These include khingalash - a unique flatbread that can be served sweet, s alty, or spicy. For this, they use an unusual filling - pumpkin. The main feature is that the Ingush use a universal dough made with kefir. We have already used such a recipe in the description of the Chapilg dish.

What you need:

• Pumpkin puree - 500 g. To prepare it, just boil the pumpkin, chop it, pre-removing the skin.
• Sugar - 100g
• Butter - 200 grams.
• Water - 1 liter.

Roll out the dough to make an even circle. Then spread a neat layer of 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 with oil 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. Dip each cake in boiling water for 2 seconds, take it out with a slotted spoon and apply a thin layer of melted butter.

Zhizhigan-chorpa

There is a nutritious and delicious soup in Ingush cuisine. You can see the recipe with a photo of this soup below.

What you need:

• Meat (beef or lamb) with fat layer - 300g
• Water - 1 liter.
• Onion - 1 head.
• Fresh tomatoes - 3 pieces.
• Potatoes - 4 pieces (small).
• Garlic - 2 cloves.
• Spices optional.

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. The ruddy meat is poured with water and boiled until tender, while potatoes are added to the soup.

Separately fry the diced onion, sliced tomatoes. In the finished chorpa, add the frying, garlic and spices. It must be served on the table, evenly distributed overdishes all the ingredients of the soup. Garnish the chorpa with chopped herbs 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 frying pan without adding oil. Instead, flour dishes of the Ingush cuisine are covered with butter, previously melted in a bowl. This makes the tortillas soft, juicy and fluffy.

Despite the fact that the Ingush prefer to eat meat in large quantities, where there are often no vegetables, they feel great and do not suffer from gastrointestinal disorders. The reason is simple: people add herbs and spices to their dishes, which improve metabolic processes. All food is digested much faster thanks to greens, garlic, pepper.

The main task of the Ingush people is to serve a dish that would satisfy everyone.

Traditional halva

Let's get acquainted with halva prepared according to traditional recipes of the 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 mortar, but small pieces of nuts should remain. Honey in a deep bowlmelt and bring to a boil, and then gradually introduce crushed kernels, 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.

Summing up

Ingush cuisine is truly unique. All the dishes in it are hearty, appetizing, tasty and nutritious. It is believed that due to the optimal combination (meat + spices), all recipes do not cause any particular harm to he alth, 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.