Chechen dish gigig-GalNAc: recipe features

What constitutes a dish as gigig-GalNAc? Step-by-step recipe for this dinner is described in this article.

General information

Gigig-GalNAc - Chechen national dish, which translates as “meat dumplings”.

Experts say that there are a huge number of varieties of this dish. While its taste and appearance depend on the selected varieties of meat and way of cooking dumplings.

How to prepare IIIG-GalNAc? The recipe for this lunch should know every woman. Experienced cooks say that the dumplings for this dish is prepared from corn or wheat flour. Moreover, they differ by their unique shape, which depends on the chef and his virtuosic ability to cope with fresh dough.

What is gigig-GalNAc? The recipe States that the dumplings out of wheat flour have an elongated shape (about 4 cm in length). In the manufacture of similar products from corn flour, they can be oval and slightly preplanetary.

Usually corn dumplings are preparing for the holiday feast. In this case you have to build them directly before heat treatment. Experienced cooks are able to make a few hundred smooth and the same dumplings just half an hour. Each piece smooth with fingers, then tighten with a seashell.

As for the inexperienced cook, the more often they shape the dumplings depending on the meat product. They can be of different shape.

Choice of main ingredient

What kind of meat are made gigig-GalNAc? The recipe States that it can be done with the use of fresh beef, lamb, Turkey or plain chicken. It should also be noted that such products are often molded using valuable varieties of sea and river fish.

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What else can you do gigig-GalNAc? The recipe of this dish reports that some Housewives are implementing it with the use of by-products or home-made sausage. By the way, in the latter case, it is not about the Chechen, Vainakh and the kitchen.

Making dumplings Chechen gigig-garnish

If you are tired of everyday meals, we recommend to try the food of other Nations. For example, in Chechnya for the festive table almost always cook dinner called igig-galnish. In the European and the Central part about this dish heard only one. Therefore, we offer you to make it your own and surprise your guests.

So, to cook delicious dumplings Chechen, you must have:

• Any fresh meats (beef, lamb, chicken) — 500-900 g;
• The flour of wheat or of corn — 500-700 g;
• Large chicken egg-1 PC.
• A salt — 1 dessert spoon;
• Water filtered cold — 250 ml;
• Garlic cloves-6-7 PCs

Cooking meat

Gigig-GalNAc - Chechen dish for cooking that you can use completely different varieties of meat product. Wash it thoroughly, cut off the unnecessary elements, and then spread in a pan, pour water, add salt and cook until ready.

Once the meat is tender, it is removed, slightly cooled and chopped to medium pieces. As for the broth, it is divided into two halves. One of them is used for boiling the dumplings, and another – for feeding to the table.

Cooking dumplings

Before the Chechen form the dumplings, you should knead fresh dough. To do this in a deep bowl pour the sifted flour. It goes on to make a small recess in which is poured water. There also add the egg and a dessert spoon of salt.

Mix the products by hand, get a very cool and elastic dough which is divided into two equal parts. One of them rolled into a pancake thickness of 1 cm then it cut strips the in width of 20-30 mm. Then each piece is again divided, but into smaller pieces, that is, a width of 1 cm.

By Placing a small strip on a cutting Board, sprinkled with flour, it is pressed with three fingers, then stretch toward you. As soon as the dough is released, it should be collected and transformed into the likeness of shells.

Similar actions are carried out with all remaining pieces of the framework. As for the second half of the test, then it is treated in exactly the same way.

The Process of cooking dumplings

Chechen dumplings Cooking on the stove. One half of the broth remaining after cooking the meat product, put on a strong fire. As soon as the liquid boils, it alternately lay out all flour products. The semi-finished products immediately interfere with a large spoon. Do this in order to avoid sticking to each other and to the bottom of the pan.

Cook the dumplings on medium heat preferably no more than ¼ hours. During this time they should be soft and slightly increase in size.

The sauce

Sauce for the Chechen dishes gigig-GalNAc is preparing quite simple. For this garlic is cleaned from the husk, put in a deep plate, then add salt and pound with a pestle. After receiving a homogenous and fragrant mass, it poured the second half of the beef broth. This process of cooking the sauce is finished.

Serving dishes to the Chechen cuisine to the table

To Serve gigig-GalNAc to the dining table should read as follows: each guest in a separate bowl pour the garlic sauce and spread on a plate of hot flour dumplings. Also, the top products put pieces of boiled meat. Use this dish: the dumplings and the meat dipped in sauce or pre-fill them all laid out on a plate.