Zhizhig galnash Chechen

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make zhizhig galnash Chechen? Prepare the products according to the list. Instead of wheat flour, you can use corn flour; this dish is usually prepared from it on holidays. It is better to take the meat fresh rather than frozen, then the broth will be tastier and the meat itself will be more tender. Previously, zhizhig-galnash was prepared only from lamb; the broth from this meat is obtained with a characteristic pleasant aroma and sweet aftertaste. Nowadays chicken (kotam-galnash) or beef are also often used.

2. STEP 2

   

   Rinse the meat well, cover with cold water and boil for 2-2.5 hours. To make a tasty and aromatic broth, it is advisable not to add any spices, just add salt. Skim the foam constantly to keep the broth clean and clear.

3. STEP 3

   

   Remove the finished lamb from the pan and separate from the bones.

4. STEP 4

   

   Strain the broth, leave half in the pan, the dumplings will be cooked in it, the other half is needed for the dough and for serving the dish.

5. STEP 5

   

   Prepare the dumpling dough by combining flour and egg in a bowl, adding ground pepper and a glass of meat broth.

6. STEP 6

   

   Knead the dough like dumplings so that it is manageable and does not stick to your hands.

7. STEP 7

   

   Roll out the dough into a circle and cut into strips 3-4 cm wide.

8. STEP 8

   

   Cut the strips into 1 cm rectangles.

9. STEP 9

   

   Form peculiar shells from the dough, pressing it with three fingers, you can do this with both hands at once, this method is the most common, hence the name of the dish “jig-jig” - the movements of sculpting dumplings are repeated. Every housewife can make the dough of any shape, twisting it into a shell or giving it the appearance of her favorite pasta.

10. STEP 10

    

    Boil the prepared dough products in boiling broth for 10-15 minutes, stir occasionally so that the dumplings do not stick to the bottom

11. STEP 11

    

    While the dumplings are cooking, prepare the beram sauce for serving. To do this, peel the garlic and chop it under a press, put it in a small bowl.

12. STEP 12

    

    Pour the garlic with strong hot broth and add salt and pepper, stir.

13. STEP 13

    

    Place the finished dumplings with a slotted spoon on a large common dish, spread the boiled meat on top, sprinkle with herbs, in addition to the dish, serve each person separately with beram sauce and hot broth poured into a bowl, into which everyone will dip the meat and dumplings. Bon appetit!

Comments on the recipe

Oksana

02.11.2023

4.9

What a beauty! A very similar dish is prepared in Dagestan and Azerbaijan, khinkal, I love it very much, but somehow I haven’t prepared it myself... thanks for the recipe, I’ll definitely make it!