Chechen cuisine

Chechen cuisine is the traditional folk cuisine of the Chechen people, who dwell in the North Caucasus.

Chechen cuisine is vast and multifaceted. The basis of Chechen cuisine is: meat, leeks, cheese, pumpkin and corn. The main components of Chechen dishes include spicy seasonings, onion, wild garlic, pepper and thyme.

Chechen cuisine is known for having rich dishes, and is also typically simple to prepare and easily digestible.[1]

Dishes

Main Dishes
Hingalsh
  • Barsh (БӀарш) - Mutton stomach stuffed with ground meat, similar to Haggis.
  • Chepalgash (ЧIепалгаш) - Sort of pie filled with cottage cheese and wild garlic.
  • Dalnash (Далнаш) - Chudu (Pie) filled with lards and wild garlic.
  • Daqina-Jijig (Дакъина-Жижиг) - Smoked meat
  • Hingalsh (Хингалш) - Sort of half-round pie filled with pumpkin with butter or ghee. It is one of the most popular dish of the Chechen cuisine.
  • Holtmash (ХьолтӀмаш) - Dumplings made from corn flour and filled with nettle.
  • Jijig-Chorpa (Жижиг-Чорпа) - Soup made of mutton or beef meat, tomatoes, potatoes, etc.
  • Jijig-Galnash (Жижиг-Галнаш) - Galnash (Sort of boiled dough) with meat (mostly mutton, chicken and beef).
  • Kiald-Davtta (Киалд-Давтта) - Cottage cheese with butter.
  • Kkherzan-Dulkh (Кхерзан-Дулх) - Fried meat (mutton or beef) with vegetables.
  • Khudar (Худар) - Porridge with cheese.
  • Siskal (Сискал) - Fried cornbreads.
  • To-Beram (ТIо-берам) - Sauce made of Sour cream and cottage cheese. Often accompanied with Chechen corn breads.
  • Yokh (Йоьхь) - Sausage made of wheat flour, mutton meat (minced), chicken fat and garlic.
Jijig-Galnash

Desserts
Dema Holva
gollark: I should really just have written this in Haskell, so I could *prove* it was impossible.
gollark: If it wasn't clearly possible, I would be inclined to say that this was impossible.
gollark: ... this makes three (zero) sense.
gollark: As planned. On the other hand, bee my code.
gollark: Unlikely.

References
  1. Jaimoukha, A.M. (2005). The Chechens: A Handbook. Caucasus world. Psychology Press. p. 144. ISBN 978-0-415-32328-4.
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