Kabardian dishes. Kabardian cuisine: recipes with photos
To do this, take half a kilogram of ghee, wheat flour until the mixture is thick, and syrup. To prepare the syrup, you need to heat half a glass of water with half a kilogram of sugar. Let's start preparing the halva... In a cauldron (or in a non-enamel bowl), melt the melted butter and bring to a boil. Gradually add wheat flour to the boiling oil, stirring it with a wooden spatula, and fry it well for 15 minutes (fry the flour until it becomes crumbly). Then remove from heat and gradually add sugar syrup, continuing to stir until a uniform thick mass is formed. Place on very low heat again and stir fry for a few minutes. We spread the finished mixture...
Gidlibje / Kabardian cuisine
Ingredients:
chicken 1 pc.
bow 1
glass of water
flour 2 tbsp. spoons
sour cream 1 jar
salt
pepper
Cooking method:
Cut the chicken into pieces, add salt (not too much) and fry in a casserole with butter until golden brown, so that it is slightly browned, but not fried, add a glass of water and simmer until it boils and the chicken gives juice.
finely chop the onion and add to the chicken, simmer for 5-10 minutes
add 2 tbsp. level spoons of flour so that the flour covers the chicken, stir so that there are no lumps, simmer for 5-10 minutes
Add sour cream and simmer until boiling (add salt and pepper)
Litsuklibrze. Finely chopped meat in sour cream sauce.
In general, ease of preparation and a minimum of products needed to prepare dishes is a feature of Adyghe cuisine, which is its advantage. You can cook any Kabardian dish no matter how far you are from home
Cut the lamb meat into small pieces.
Pour oil into a cauldron and throw in the chopped lamb.
After it has fried a little, add water...
After some time, coarsely chopped onion.
Add flour, fry it until light yellow, but do not overfry it, otherwise the sauce will be bitter.
Add ground red pepper and salt to taste.
Dilute the resulting sauce with boiling water or broth, add sour cream, and mix.
Cover with a lid and wait until fully cooked.
The dish is ready, you can safely try it) Preferably with pasta.
National Kabardian dish
Clean the chicken, disassemble the joints (do not chop), add salt, pepper and fry - or rather, simmer in its own juices under the lid, remove the lid and fry in the resulting fat
Add finely chopped onion and a couple of cloves of garlic.
Add a couple of tablespoons of corn or wheat flour
Sprinkle paprika on top for color
(I didn't have red pepper, that's why the color is so pale)
Sauté everything together and add a couple of spoons of methane.
Then add a little water so that all the pieces are “drowned”, reduce the heat and simmer for another 10 minutes
and then......
put a couple of pieces on a serving dish, pour in more sauce
I’ll add that it turned out very tasty, it’s a pity there was no red pepper...
Words by the author, photos are mine
Alia's cookbook
Libzhe (Kabardian meat)
Ingredients:
equal amount of onion and meat. Meat is preferable to take lamb or beef
carrot
paprika, hot red pepper (ground), sour cream, flour, salt
Cut the meat, place it in a frying pan or cauldron, sprinkle with red pepper, and add water to cover the meat. Turn on high heat and wait until it evaporates.
In the meantime, cut the onion into cubes and the carrots into strips.
When the water has boiled away, pour the vegetable into the meat. oil, paprika, onion and fry. Now it's the carrot's turn. When it is fried, add 1 tbsp. l. flour and sour cream 2-3 tablespoons. Add salt, cover and simmer until done.
I add water during the simmering process.
© Lubimica
Kabardian puff bread
Put "I LIKE AND TELL YOUR FRIENDS!", and the recipe will be saved on your page!
Ingredients
3-5 eggs (whoever has how many)
0.5 cups sour cream and milk (only milk is allowed)
1 tsp salt
1 tbsp sugar
You can add a little yeast to make the dough more tender
flour - how much will it take
for lubrication-rast. or melted butter (whoever has what, I even combine them)
Preparation
Beat the eggs well (separately the whites and yolks, then combine. You don’t have to separate them, sometimes I don’t beat them), pour them into the flour, add milk and sour cream (heat a little), salt, yeast and knead the dough well (it shouldn’t be very stiff ), let stand for 30 minutes (the dough should not rise). Next, divide the dough into 3-5 parts (I...
Libdzhe / Kabardian cuisine
Ingredients:
lamb (breast) - 600 g
potatoes - 800 g
onions - 2 pcs.
tomatoes - 2 pcs.
vegetable oil - 2 tbsp. spoons
ground red hot pepper
salt
Cooking method:
1. Wash the lamb brisket, dry with a paper towel, cut into pieces of 30–40 g.
2. Place the frying pan on the fire, heat some vegetable oil and fry the pieces of meat in it until a crust forms, then add salt and pepper to taste.
3. Cut the onion into large cubes and fry in the remaining oil.
4. Pour broth or water over the meat and simmer until half cooked.
5. Cut the potatoes into slices. Cut the tomatoes in half and lightly fry.
6. Add fried onions and potatoes to the meat and simmer until done. At the end of cooking, add tomatoes.
7. When serving, place the lamb on a plate and sprinkle with chopped herbs.
SHKHU (HOME KEFIR)
In ancient times, the Circassians always consumed sour-milk drinks. One of these drinks is kefir. Its other name is ayran - this name is widespread among Turkic-speaking peoples, and in Kabardian such a drink is called shkhyu!
A distinctive feature is that shkhyu is not added with salt, as is done when preparing ayran. To prepare shkhyu you need to take milk (preferably homemade) and warm it up a little. The milk should become just warm. Do not bring to a boil under any circumstances. Place a tablespoon of store-bought kefir or liquid sour cream into a container with warm milk.
In ancient times, as now, the Circassians made homemade cheese and the liquid from the cheese (whey) was used...
Gedlibzhe (chicken in sour cream in Kabardian style)
Chicken - 1 piece
Onion - 1 piece
Garlic - 4 g.
Sour cream to taste
Paprika, salt, pepper
Flour - 2 tbsp.
Clean the chicken, disassemble it into joints (do not chop it), add salt and pepper.
Simmer in its own juice under the lid.
Remove the lid and fry in the resulting fat.
Add finely chopped onion and a few cloves of garlic.
Add a couple of tablespoons of flour.
Sprinkle paprika on top for color.
Sauté everything together.
Add as much sour cream as you want, to taste.
Then add a little water so that all the pieces are “drowned”, reduce the heat and simmer for another 10 minutes.
We put a couple of pieces on a serving dish, pour in more sauce - “spikes”, or put a frying pan on the table (family version).
Bon appetit.
It is advisable to eat with your hands, licking your fingers and dipping pieces (of pasta) into the sauce.
Libzhe - Kabardian stewed meat
The meat turns out awesome...
Cut the lamb (beef) into even pieces.
Cut the onion into medium pieces
(the same volume as meat)
Carrots (1 large), cut into large strips
Place the meat in a frying pan and pour
1 glass of water. Pepper with red pepper,
salt. Simmer until the water evaporates.
As soon as the water boils, add vegetable oil to the meat.
oils and onions. Mix. Fry well.
Then add carrots, mix and fry.
Now add a spoonful of flour and a spoonful of sour cream.
Simmer covered (adding a little water
if necessary).
Our task is to achieve a thick and flavorful sauce.
Ready!
© Aliya's cookbook
Kabardian puff bread
I have loved this sweet bread since childhood. You can eat it with anything. You can cook it salty, add raisins, in general, wild imagination
Water (or milk - even better with milk) - 1 l
Vegetable oil (for filling)
Yeast - 1 tsp.
Salt - 1 tsp.
Egg - 2 pcs
Sugar (for dough) - 2-3 tbsp. l.
Raisins (optional)
Flour
First of all, let's knead the dough. Mix water, sugar, yeast, salt, eggs. Add flour and knead the dough as in the picture
Set aside the dough for an hour. Then we divide it into 3-4 parts. Roll out into thin layers. Now coat one layer with butter, sprinkle with sugar, and you can add raisins. (if you want it salty, you don’t need to sprinkle it with sugar). We put the second layer on top, do the same with it, then...
Ts1yrt1 (Goose boiled with dumplings)
This dish was often prepared in Little Kabarda, in Terek. This is where the name GOOSE IN TERK came from. In Big Kabarda “dzhedlybzhe” was considered the most important dish, and in Little Kabarda “ts1yrt1”.
Ingredients:
goose 1 pc.
flour (premium grade) 1kg
chicken eggs 1 pc.
salt to taste
water 2 tbsp.
garlic 2 heads
Cooking process:
Boil a whole goose until tender, cut into portions and add salt. Skim fat from broth and set aside.
Knead the flour, water and egg into a stiff dough. Roll out the dough thinly and cut into diamonds, cut the diamonds into squares. Boil the dumplings in the broth. Remove with a slotted spoon and place in a separate bowl.
Prepare the sauce. Add chopped garlic and salt to taste to the fat, stir.
Serve the goose with dumplings and sauce.
Ui gurikh f1yuue! (Bon appetit in Kabardian) :)
Sent by Fatimat Zaurovna
Ashryk - corn soup (Kabardian cuisine)
Kabardians love to cook this dish especially on holidays. They treat guests to it and also distribute it to neighbors.
Products:
White corn (1 liter jar),
beans - 1-1.5 cups (it’s more beautiful if you take 2-3 types),
milk 2 liters,
cheese - 0.5 kg,
dried meat - 1 kg,
onions - 2 pcs.
spices (half a teaspoon each of paprika and hot red pepper) - roots - a couple of sticks.
How to cook:
We rinse and soak lightly crushed corn in hot water in the evening, it increases 2-3 times, swells, and in the morning we set it to cook (for a long time - about an hour). Separately, we cook the beans (which were also soaked in the evening, but with cold water). Separately, the frying is prepared, for which the onions are sautéed with...
Jashlibzhe (Kabardian bean sauce)\
Kabardian cuisine initially did not have many vegetable dishes, but onions, garlic, and beans are used very often.
I would like to bring to your attention Jashlibzhe - bean paste sauce, an extremely popular everyday dish.
So. boil the beans
and push her while she's still hot
this can also be done in a blender. and a meat grinder
Melt butter in a frying pan, add chopped onion and 1 clove of garlic
sauté
add crushed beans, fry everything together for a couple of minutes, add sour cream
finely chopped cheese
and bring everything together to a boil
add gedgin (other names - thyme, oregano)
and simmer under a tightly closed lid. bring it to readiness
jashlibzhe is served with mamaliga (paste), pickles and cheese
Bon appetit.
Adyghe garlic salt
Adyghe garlic salt (bzhynyfshchygyu) occupies a special place in the Adyghe national cuisine. It is difficult to overestimate its importance, since this unusual, healthy salt is used in the preparation of many dishes, giving them a magical aroma and excellent taste.
It is very easy to prepare.
Product consumption
Garlic – 1000 g
Salt – 2000 g
Recipe for making Adyghe garlic salt
Peeled garlic is placed in a mortar, salt is added and pounded until a homogeneous mass is formed.
The resulting garlic mass is transferred to a dry glass or enamel bowl, covered with a lid, and placed in a cool place. Garlic salt is added to soups, sauces, boiled and fried meat, boiled and...
Chicken in white sauce with thick millet porridge / Adyghe cuisine
Among the Abadzins this dish is called “ktu dzyrdza”, among the Kabardians it is called “dzhedlibzhe”. Both of them greet guests with this ceremonial version. And the thick porridge, which is eaten with chicken instead of bread, dipped in sauce, is also called differently: paste, paste, and basta... And it is also a sister of the Abkhazian and Georgian mamaliga.
1 domestic chicken weighing approximately 2 kg
2 medium onions
2 cloves garlic
200 g flour
120 g ghee
300-400 g homemade thick sour cream
1-2 tsp. red hot pepper
1 tsp. thyme leaves, optional
salt
For porridge:
2 cups millet or millet
2-3 tbsp. l. decoys
oil for lubrication salt
6-8 servings
Preparation: 1-1.5 hours
Preparation: 20 min.
...
Broth with fried dumplings / Adyghe cuisine
Almost every nation has chicken broth in its gastronomic arsenal. Soups are cooked on it, it is given to the sick during recovery and, of course, it is placed on the common table, seasoned, as they say, with what God sent. The Adyghe people have a favorite frying of onions with red pepper, and dumplings are also added to this broth - especially tasty because they are fried.
1 small chicken weighing 1.2-1.6 kg
1 bay leaf
1 tsp. black peppercorns
salt
fried onion for serving
For the dumplings:
1 cup flour plus a little more for dusting
1 large egg
salt
deep frying oil
6 servings
Preparation: 1.5-2 hours
Preparation: 10 min.
Place the chicken in a large saucepan, cover with cold water until the chicken...
Khantus - puree soup / Adyghe cuisine
This dish is similar to a puree soup, but its preparation requires only premium wheat flour and a little cream. The consistency should resemble thick jelly. Very useful for colds. In addition to croutons, this soup is often served with salty homemade cheese such as suluguni, which is cut into slices and placed directly on plates.
200 g wheat flour
200 ml cream 20% fat
1.2 liters of good drinking water
salt, ground allspice
butter for serving
For croutons:
3 slices of rustic white bread
butter
6-8 servings
Preparation: 15 min
Preparation: 10 min.
1. For croutons, cut the crusts from the bread, brush the pieces with soft butter on both sides and cut into small...
Guubat - a product made from puff pastry with cheese
Ingredients
Milk 1 glass
Sour cream 2 cups
Ghee 200 g
Vegetable oil 25 g
Sugar 2 tbsp. spoons,
for sweets 300 g
Eggs 5 pcs.
Yeast 25 g
Salt to taste
Flour
Filling
Grate fresh Adyghe cheese, add 2-3 yolks, salt to taste, 100 g butter if the cheese is low-fat.
The filling for sweet guubat can be made from nuts. To do this, crush the nuts with sugar. Recipe: Dilute yeast with milk or water.
Put eggs, sour cream, vegetable oil, mix everything, pour into flour, add salt, knead the dough well and let rise.
Divide the finished dough into 7-9 pieces, roll them out thinly, grease each layer with melted butter and fold...
The early history of the Karachais and Balkars is surrounded by legends, being part of various associations, unions, clans and tribes, as well as the movement of various ethnic groups in the Caucasus played a major role in the formation of the Kabardino-Balkarian national cuisine.
Residents of Kabardino-Balkaria, like other Caucasian peoples, are distinguished by their hospitality and warm hospitality. In the home of every mountaineer you will be fed and warmed. In turn, refusing a treat was considered the height of indecency, even if a person was full. Among Kabardians it is not customary to talk about feelings of hunger and be selective about food. In the Kabardian family there is no specific meal time. Food was always prepared with reserves in case of unexpected guests.
Historically, the daily food of most peasants was monotonous. The same cannot be said about holidays and special occasions such as a wedding, the birth of a child, his first step, which were distinguished by large feasts with a variety of foods and drinks. From an early age, Kabardians and Balkars taught their children the ability to cook food. The girls were taught the names of all national dishes, how to prepare them, and the order in which they were served. The girl was judged not only by her appearance, her upbringing, but also by her ability to do needlework and cook delicious food.
Since ancient times, the main occupation of the Kabardian and Balkar mountaineers was agriculture and cattle breeding, which was reflected in the characteristics of national dishes. The main place was occupied by meat dishes from lamb, beef, and poultry. Flour, dairy, cereal, and sweet dishes are no less popular. Vegetables are used relatively rarely, mainly potatoes, beans, onions, and garlic. Dishes are prepared with a large number of different spices and seasonings. The most popular among the mountaineers is gedgina (thyme), as well as red and black pepper.
The assortment of first courses is small - shurpa, lyape, gogushlyaps, concentrated broths.
A characteristic feature of Kabardino-Balkarian cuisine is the absence of side dishes. They are replaced by pasta - thick millet porridge, and hominy. In part, they also replaced bread.
Meat dishes are varied and excellent in taste; they occupied a leading place in both everyday and holiday menus.
As for salads, both on weekdays and holidays they serve a salad of fresh cucumbers, tomatoes with onions and garlic, a salad of radishes and boiled eggs, seasoned with sour cream. Among the cold appetizers, beef tongue and liver, prepared by boiling with the addition of whey, garlic, herbs and seasonings, and infused for several days, are in demand.
A distinctive feature of Kabardian cuisine is the many recipes for preparing homemade sausage, the name of which in the local language sounds like sokhta.
Kabardian pastries are distinguished by various options for preparing bread and flatbreads. Among flour products, it is necessary to note the Balkar khychin (flatbread with cheese, potatoes, meat), Kabardian lakum (crumpets), thuryzh (brushwood).
Traditional sweets are baklava, pastila and halva. Kabardian halva is prepared from ghee and wheat flour. In no other cuisine in the world, with the exception of Kabardino-Balkarian, can you find such an interesting national dessert as jamuco. Add grated cheese or cottage cheese to heated sour cream, boil the resulting mass, then add semolina. Balkar boza is also tasty.
For more than a hundred years, the highlanders have been preparing such a dessert as zakeris - these are dough flagella, fried in oil and sprinkled with honey and melted sugar. Incomparable, melt-in-your-mouth dessert! It is usually washed down with hot unsweetened tea.
Tea is an indispensable drink! Ayran is also held in high esteem.
It’s amazing how Kabardians managed to preserve their culture, identity, historical traditions, culinary features and their language over the centuries of living next to many Caucasian nationalities!
The art of cooking is a universal heritage. The national cuisine of Kabardians and Balkars has developed historically and has its own specific characteristics. In general, all food was divided into everyday food - everyday, holiday, travel and ritual. The daily food of most peasants was monotonous. It consisted of ayran, Kalmyk tea, sheep cheese and chureks. Festive occasions and the performance of various rituals were distinguished by large feasts, for which a variety of foods and drinks were prepared.
Kabardians and Balkars solemnly celebrated the birth of a child, especially a boy, who would continue the family line. These celebrations were organized by his grandparents or uncles and aunts. They informed all relatives about the day of the holiday. The family began to prepare the national drink - buza (makhasyma, boza), fried lakums, slaughtered chickens, sheep, etc. They prepared national halva (khyelyue). There was no specific date for these holidays. It could have been held in the first days after the birth of a child, or timed to coincide with the ritual of tying a child into a cradle. Relatives brought to the holiday: a basket of delicacies, live and slaughtered chickens, and a live ram.
The most important part of this holiday was the sacrifice in honor of God. The person who was trusted to slaughter a ram or a bull said special words: so that God would make the boy strong, strong, prolong his life, etc. On the day of such a holiday, a competition was held. A post with a crossbar was dug into the yard. Round smoked cheese was hung on the crossbar. The competitors had to reach the cheese along a well-oiled leather rope and take a bite. A prize awaited the winner.
As soon as the child began to walk, a ceremony of the first step (lieteuve) was held, to which neighbors and relatives were invited. To perform this ritual, the child’s family baked special bread from millet or corn flour, which was called “leateuve mezhadzhe” - “bread of the first step.” Those invited brought lakums, chicken, etc. National halva was prepared.
Women and children took part in the ceremony. According to custom, various things were placed on top of the mezhaje: a whip, a dagger, the Koran, blacksmithing and jewelry tools. The child was allowed to choose from them what he liked. If he chose a whip, then he was predicted that he would become a dashing rider; if he chose the Koran, he would become a mullah; if he chose a tool, he would become a blacksmith or jeweler. Such testing of the child’s future inclinations and interests was also carried out for girls.
The Balkars, for example, celebrated the appearance of a child’s first tooth with a special treat to which women and children were invited. For this, various dishes were prepared, but always “zhyrna”. It consisted of well-boiled grains of corn, barley, beans, and wheat, pounded in a special mortar.
Food occupied a large place in wedding rituals. Usually a family whose son got married prepared a large amount of the national drink - buza. They were sure to treat everyone who came to congratulate them. For the wedding day, the family and other relatives prepared various national dishes and drinks. Halva, buza, and slaughtered ram were considered mandatory for wedding celebrations. Usually, before leaving for the bride, all residents of the village were invited to a gathering evening feast. Usually the procession taking the bride away was not released from the yard until the “barrage guard” received a reward in the form of a bowl of buza and various dishes. The wedding procession was accompanied by the aul youth, the bride's relatives, who took with them a jug of buza, lakum, meat, cheese, etc., and a farewell feast was held on the border of the village. On the way, the wedding procession was met by the groom's relatives with drinks and food and organized refreshments in the field, toasts were made, dancing was held and everyone went home together. After the Lezginka was performed in the courtyard, all participants in the wedding procession were taken to their rooms and treated until the morning. The dashing riders who managed to enter the bride’s room on horseback were presented with a large bowl of buza, a plate of pasta, meat, and delicacies.
An obligatory part of the wedding is smearing the bride's lips with honey and butter. This ritual was performed two or three days after the bride was brought on the day of her entry into the large room where the mother-in-law lives. Usually this procedure is performed by the most authoritative woman of the family, and this symbolizes the desire of the family for their young daughter-in-law to be sweet and pleasant, like honey and butter, and for the new family to seem just as sweet and pleasant to her.
According to custom, the groom stayed with one of his comrades on the wedding days. He was visited by friends, relatives, and fellow villagers, who were always given food and drink.
The groom's family was preparing for his return home. They gathered the oldest members of the clan and neighbors. The groom and his companions were waiting at the door of the room where the old people were sitting. The eldest of them, turning to the groom, said: they welcome the arrival of a new person into their family, forgive him for his actions, hope for courtesy, diligence, diligent work, etc. As a sign of “reconciliation,” he was presented with a large bowl of buza with a plate of various dishes, which the groom passed on to his comrades.
Among the Balkars, the groom hid for 7 days, and if circumstances did not allow him to hide for more than 7 days, then a ransom day was appointed. The herald announced throughout the village about the groom’s desire to pay off and invited everyone to the gathering place. Beer and several whole roasted lambs were brought here from the groom, and the feast began. The newlywed was also present at this feast. This ritual ended the entire wedding process. This ritual of the Balkars differed from the Kabardian one. If among the Kabardins the “conciliatory” feast was organized by the groom’s parents, then among the Balkars it was the groom himself. In order to “reconcile” the groom with his mother, the Kabardians held a women’s holiday, where the mother presented her son with a bowl of buza and sat him on a bench. This ritual symbolized the final “reconciliation” of the son with his family.
According to custom, Kabardians and Balkars, when visiting a sick person, brought food. This is still considered mandatory if you come to visit. The usual ingredients for this are boiled chicken, a few rolls, fruits, vegetables, etc. This is also done if the patient is in the hospital. If a man comes to visit, he doesn’t bring anything with him.
Kabardians and Balkars paid great attention to treating familiar and unfamiliar guests. The traveler could count on the most cordial welcome in the home of every mountaineer. Any person was obliged to provide the guest with a hearty table and a good fire. The guest was treated to delicious and varied food. They prepared for the guest: gedlibzhe, litsiklibzhe, delicacies, pies, etc. They were treated to buza, and in Balkaria - beer. But not everyone was treated equally. For example, female guests were treated without the national drink, but sweet tea was always served, which was not given when treating men. National halva was not prepared for random guests, but it was mandatory when receiving guests whose arrival was known in advance. For fellow village guests, if they were not specially invited to the celebration, there was no obligatory guest meal; they were limited to chicken or fried meat.
Kabardians and Balkars are still famous for their hospitality and hospitality. They still observe all the positive traditions and customs associated with the ancient institution of hospitality.
There were also forbidden foods. For example, the girls were not fed chicken stomach; they were told that their lips would be blue. Children were not given kidneys because they “slowed down” growth. Children were also not allowed to eat their tongue, as there was a belief that if a child eats his tongue, he will become talkative.
A lamb was slaughtered for the guests. The most honorable part was the head, half of which was given to the man. Women were not allowed to eat the head.
Numerous traditions and customs developed over centuries were associated with food, its preparation, and serving.
Kabardians and Balkars taught their children the ability to cook food. From an early age, girls were taught to help their mother clean the room, wash and organize kitchen utensils, help in preparing food, and cook it themselves. The mandatory code for raising girls included knowledge of all national dishes, methods of preparing them, and the order in which they were served. A girl was judged not only by her appearance, but also by her upbringing, ability to do needlework, and cook delicious food. Boys were also taught how to cook food.
Kabardians and Balkars have always been distinguished by moderation in food. It was considered completely unacceptable and indecent to say that you were hungry. Greed for food was considered a serious human vice. The custom demanded that he leave some of the food, although he himself was not full. Custom also did not allow one to be picky about food, to choose or ask for one dish and refuse another.
The food was prepared by the eldest woman of the family or one of the daughters-in-law. She divided it among family members.
Usually food was prepared with a certain reserve, because guests could arrive unexpectedly. Moreover, even a well-fed person did not have the right, without violating custom, to refuse food. Being hospitable, Kabardians and Balkars did not take kindly to a guest’s refusal to eat. This could offend them. On the other hand, they looked at the person who ate their bread and salt as their own, dear, close person and provided him with all kinds of help.
In the past, the food of Kabardians and Balkars was characterized by seasonality. In the summer they ate mainly dairy and vegetable foods, and in the fall and winter – meat.
G.I. Molchanov, I.F. Suchkov
Kabardino-Balkarian cuisine
Since ancient times, the main occupation of the Kabardian and Balkar mountaineers was agriculture and cattle breeding and, naturally, this could not but affect the characteristics of national dishes, among which meat dishes from lamb, beef, and poultry occupied a special place. Flour, dairy, cereal, and sweet dishes are no less popular. Vegetables are used relatively rarely, mainly potatoes, beans, onions, and garlic. Dishes are prepared with a large number of different spices and seasonings - gedgin - dried ground thyme, red and black pepper.
The most typical dishes are fried, stewed and boiled meat and poultry. Boiled meat dishes are always served with brine - a sauce made from crushed garlic diluted with ayran or broth. Other sauces are mainly made from sour cream. From time immemorial, instead of wheat bread, they have used pasta - a tough wheat porridge.
Both on the festive and everyday tables, frequent guests are Balkar khychins - flatbreads with various minced meats - cheese, potatoes, meat; Kabardian lakums (donuts), tkhuryzh (brushwood).
The range of first courses is narrow, mainly shurpa, lyaps with lyapstekha, gogushlyaps, concentrated broths.
Popular drinks include Kalmyk tea and ayran, which are served during and after meals or in combination with lakums and cheese. The list of national sweets is quite wide, which are prepared mainly for holidays, folk and family celebrations. Among them are zakeris - Kabardian halva, Balkar “boza” and others.
The given recipes are designed for 4-6 servings, the consumption of products is given in net grams, that is, those that have undergone primary processing (washing, cleaning, removal of inedible parts, etc.). The quality of the dishes will largely depend on compliance with the recipes and the given cooking technology.
RADISH SALAD
Radishes 640, eggs 4 pcs, sour cream 200, salt.
The radishes are washed, cut into thin slices, salted, finely chopped egg whites are added, the yolk, mashed with sour cream, is mixed. Serve in a heap in a salad bowl.
SALAD OF FRESH CUCUMBERS AND TOMATOES
Fresh tomatoes 600, fresh cucumbers 600, sour cream 200, vinegar 20, onions 80, garlic 40.
Peeled cucumbers and tomatoes are cut into slices, onions and garlic are chopped, salted, mixed, placed in a heap in a salad bowl and sour cream poured on top.
SALTED BY-PRODUCTS
Beef or lamb tongue, or beef or lamb liver, whey 600, garlic 20, salt, pepper.
The prepared tongue or liver is boiled, then placed in very salty whey, garlic and peppercorns are added, and kept in the cold for 8-10 days. The finished offal is cut into thin slices and served cold.
SOUP WITH MEAT
Chicken 600, millet 400, garlic 40, salt.
The prepared chicken carcass is poured with cold water, quickly brought to a boil, the foam is removed, the heat is reduced and boiled, salted 10-15 minutes before readiness, the carcass is removed and cut into pieces of 40-50 g, sprinkled with crushed garlic and salt. Pour millet into the boiling broth and cook until tender, pour into deep plates. Poultry meat is served separately.
LIVER SAUSAGE IN BROTH
Liver 1200, lamb fat 160, red pepper 1, garlic 40, onion 60, vermicelli 160, salt.
Liver, lamb fat, onion, garlic are passed through a meat grinder with a large grid, salt and red pepper are added, and mixed. Thoroughly cleaned and washed lamb intestines are stuffed with prepared minced meat, the ends are tied, dipped in salted boiling water and cooked until tender, removed and cut, put back into the broth, vermicelli is added and cooked for another 8-10 minutes. The broth can be served without vermicelli.
BEAN AND POTATO SOUP
Beans 600, potatoes 600, onions 60, vegetable or animal oil 60, tomato puree 60, bay leaf, salt.
The beans are sorted, washed, poured with cold water and cooked until half cooked, potatoes cut into slices are added, and 5-10 minutes before readiness - onions, salt, bay leaf fried in oil with the addition of tomato puree.
BLAPSE WITH LYAPSTECHA (SOUP)
Beef bones 1600, onions 80, carrots 40, butter 40, wheat flour 80, eggs 1 pc., salt, spices.
A stiff unleavened dough is kneaded from flour, eggs, and salt, cut into small balls, and fried in butter (lyapstekha). Prepare concentrated bone broth separately. When serving, balls of dough (lapstehu) are placed in the salted broth or served separately.
BOILED PUMPKIN
Pumpkin 800, sour cream or milk 500.
The pumpkin is peeled from skin and seeds, cut into not very large pieces, poured with boiling water so that about half of it is covered, covered with a lid and cooked until tender, the broth is drained. Pumpkin is served with milk or sour cream.
ZHARKOV (ROAST LAMB)
Lamb 600, potatoes 770, onions 80, butter 80, water 340, salt, spices.
Fatty lamb is cut into cubes of 20–25 g, placed in a dry hot frying pan, poured with water, salted and simmered until the water evaporates, add butter, chopped onions, pepper and fry until golden brown, add potatoes cut into large slices, bring until done with the lid closed. Serve hot.
LIBZHE – BEEF WITH ONIONS AND POTATOES
Beef 800, potatoes 1200, onions 200, wheat flour 70, ghee 100, red pepper 1, salt.
Beef is cut into pieces of 60-70 g, salted, peppered, rolled in flour, fried until golden brown, then hot water is added to the meat, simmered with the lid closed for 1.5-2 hours, cut into 2-4 parts and fried. potato tubers, chopped onions and peppers fried in oil, continue to simmer until tender. When serving, garnish with sliced cucumbers and tomatoes.
LITSUKLIBZE (STEWED MEAT)
Lamb or beef 890, butter 60, wheat flour 120, sour cream 40, onion 80, broth, salt, pepper.
Lamb or beef is cut into small cubes, fried until half cooked, add onions and continue to fry until golden brown, add wheat flour and fry until it becomes creamy, season with red pepper, salt, dilute with broth, add sour cream, stir on low simmer until cooked. Serve hot with pasta – a thick wheat porridge.
POULTRY ROASTED KABARDIN STYLE
Chicken, goose or turkey 800, water 400, onion 160, tomato puree 50, ghee or butter 100, salt, pepper.
The processed poultry carcass is cut into pieces of 40–50 g, poured with a small amount of water and boiled until half cooked, butter, finely chopped onions, tomato puree are added and fried until the meat becomes golden brown. The dish is served hot.
CHICKEN IN SOURCREAM SAUCE
Chicken 840, sour cream 400, wheat flour 40, onion 100, butter 60, broth 160, garlic 15, salt, pepper.
The prepared chicken carcass is cut into pieces of 40–50 g and boiled in a small amount of salted water until cooked. The sauce is prepared using the broth. To do this, finely chopped onions are fried in butter, wheat flour and red pepper are added and continue to fry until creamy, cool to 60-70? C, pour in about a quarter of the broth, knead until smooth, add the rest of the broth, boiled sour cream, salt, cook over low heat until droplets of fat appear on the surface of the sauce, season with crushed garlic. When serving, chicken pieces are poured with sauce, pasta is served separately - a tough wheat porridge.
Here is the set I used (the bird turned out to be a cool color):
First, cut up the chicken:
AND thoroughly wash it (without fairy preferably). Then we put it in a saucepan, fill it with water (preferably not from the tap) and cook the broth, skimming off the resulting foam. Bollon Necessarily need to add salt and pepper to taste.
At the same time, chop the onion and garlic (the garlic can be crushed - this is not critical). You can, of course, smaller than me. Well, as I can, I shred it. :)
When the broth is ready, turn it off and take out the whole chicken from it, put it on a separate plate for the time being:
Heat a frying pan and melt the butter in it (you can use fat or sunflower oil, but that’s what I do). Fry onions and garlic:
Take a ladle and pour broth (a couple of ladlefuls) into the frying pan. Then slowly pour a spoon or two of flour into it, stirring at the same time, in order to avoid the appearance of lumps:
Fry (or cook?) all this over low heat, stirring occasionally, adding flour and adding broth (the consistency and color will be the same as beef stroganoff gravy):
After the flour is ready, you can (but not necessarily) add a couple of tablespoons of sour cream. Mix thoroughly and add the chicken that was lying around before:
Cook, stirring, for a few minutes and turn off. The dish is ready.
It is served and eaten something like this:
Happy eating. :)