Dagestan is famous not only for its unique history and traditions, but also for its culinary wealth. For centuries, various peoples have lived on these lands, and each of these ethnic communities has its own distinctive cuisine. Today we will plunge into the atmosphere of that civilization and tell you some interesting recipes for cooking.
An excellent combination of animal and vegetable products, delicious taste of dishes and simple cooking - this is what distinguishes Dagestan cuisine. The most popular meats are beef, lamb and veal; heart, lungs, liver, scar and intestines are also widely used. Very popular are dishes from corn and wheat flour, for example, Khinkal.
Each nationality living in this republic has its own recipe and method of filing. This traditional dish can be served both as a first and second course. Large dumplings, and miracle - pies with various fillings are no less popular and tasty among all Kurze nationalities.
In addition to meat, legumes, various herbs, spices and herbs are widely used. At any time of the day, a green salad is always served at the table. Dagestan dishes have a distinctive feature: spicy taste and variety of spices: caraway seeds, garlic, capsicum, nut grass, spicy greens - all this gives the products a spicy taste and an unusual aroma that kindles appetite.
Dagestan cuisine is also rich in sweets and drinks. In the first place is halva, parvard, popcorn, nuts and dried fruits with honey and chocolate. Oriental sweets are loved all over the world, they are served for dessert with different varieties of tea.
Dagestan cuisine: recipes.
Khinkal.
This dish is served on all holidays. Dagestanis treat their guests with sincere warmth and joy. Khinkal is not accepted to eat alone, it must be eaten by the whole family. Also, the dish is prepared in honor of the arrival of a dear guest, and it does not matter what time of day he arrived, because the cordiality of this people is in the blood.
To cook it, you need beef or lamb. It is boiled in large portions in large quantities of water along with spices. In the broth, you can put slices of carrots and onions. To make it transparent, it is boiled over low heat. At this time, knead the dough. For it, you can use kefir, yogurt or whey, add salt and soda there. The recipe itself is similar to the preparation of crumpets, the only thing for khinkal is the dough should have a thicker consistency. Let the dough rise a little to make it homogeneous.
There are several options for rolling: a thick tourniquet or a layer of 1.5 cm. Next, we cut the dough into small triangles and boil it in broth. This should be done under the lid until the foam rises three times. Khinkal’s readiness is easy to determine - ready-made donuts increase several times. We take them out and make a through puncture so that the steam comes out.
Khinkal can be served with sour cream, kefir with herbs and garlic or tomato paste. Very often a special sauce is prepared for this dish: tomato paste or mashed tomatoes without skin are fried with garlic, onions, caraway seeds, black pepper and herbs. As you know, Dagestan cuisine is mostly hard for the stomach and khinkal is no exception. For better digestion, you should drink yogurt, kefir or broth (low-fat).
Kurze.
This dish is prepared from cottage cheese, herbs with meat and onions, pumpkin and eggs. Outwardly, it resembles pouches or a sea shell - on one side is rounded, on the other is a ponytail, and on the third is a pigtail.
Dough is made depending on the filling. If it is meat, then the dough is made from flour, water, eggs. If vegetable, then do not lay eggs. Fillings can be very diverse and even liquid. Already formed kurze thrown into boiled water. Served with sour cream and herbs.
A miracle.
Miracle - these are pies from unleavened dough with different fillings. They resemble fried tortillas, and the cooking process itself is almost identical. As mentioned above, each nation has its own recipe.
Dargians make yeast dough, put potato or meat filling there and bake in the form of a pie. Lezgins are also cooked. This dish is widespread with mashed potatoes and cottage cheese. The miracle with cottage cheese and greens is more useful. It turns out equally tasty with pumpkin and other vegetables. Tortillas are fried in a pan without oil or baked in the oven.
Dagestan cuisine is so vast that even a hundred pages is not enough to describe all its wonderful recipes.