This is not a barbecue for you: 5 Caucasian dishes that not everyone dares to try

Hai Nguyen Tien Caucasian cuisine is not only shish kebabs with kebabs and others, and khychins with kutabs, which can be found on the menu of every specialized eatery in any Russian city. There are dishes that are much more difficult to meet outside the mountainous republics. It's all a matter of taste. “Subtleties” has collected a culinary top 5 of not the most famous Caucasian dishes, having tried it once, you will never forget.

1. Boiled lamb's head

The dish is prepared on major holidays or for the arrival of distinguished guests in Chechnya, Dagestan, Ingushetia, Kabardino-Balkaria and other regions. The process is long and laborious. First, the lamb's head should be boiled slightly, then carefully scraped with a knife to remove the wool.

The next stage is variable: the cook either removes the lower jaw and all teeth from the head, or leaves it as is – it all depends on the culinary customs of the area. Then the head is washed and boiled for 5-6 hours over low heat until the meat begins to separate from the bones.

The finished head is placed in a deep container, poured with a mixture of sour cream and garlic mashed with salt and left in a cool place for two days.

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2. Intestine soup

A thick soup made from lamb intestines leaves a feeling of satiety for a long time. It is especially loved by those who are engaged in hard physical labor, as well as lovers of extraordinary food. First, the intestines are washed, turned inside out and the mucus is removed with a knife. Then soak in cold water for several hours. The offal is washed and turned out several times to get rid of everything that can spoil the enjoyment of the dish.

At the final stage, the intestines are rubbed with salt and cut into pieces of 2-3 cm.

Then the chopped intestines are placed in boiling water and boiled, constantly removing scale and fat. Approximately 20 minutes before cooking, onion, bay leaf and black pepper are added to the pan, and in the very finale, potatoes or khinkal are added(not to be confused with khinkali). Khinkal is something like dumplings made from wheat or pea flour. It may not look like a soup for an outsider, but it will definitely help restore strength and open up new gastronomic horizons.

3. Uyrgty lyvzha

So in North Ossetia they call a dish of lamb or beef kidneys. Before cooking, the offal is soaked in cool water for several hours to get rid of unnecessary odors. Ideally, the water should be changed several times. After that, films, internal fat are removed from the kidneys and cut into pieces. Then they are first fried and then stewed in tomato sauce with the addition of onions and flour.

Success here is 100 % dependent on skill and effort: if you strictly follow the cooking technology, you will get a culinary masterpiece, and if you neglect it at any stage, it will be a foul-smelling fiasco.

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4. Fat tail fat with quinoa and sour cream

But the following recipe is very simple, even a novice hostess can handle it. First you need to prepare the ingredients: rinse the quinoa, lettuce and green onions with water and scald with boiling water. Boil the whey in a saucepan, dip the greens into it and cook for 5 minutes. Then throw the greens in a colander and dry with a towel.

In another saucepan, bring sour cream to a boil, add finely chopped fat tail fat, herbs and salt to it. The delicacy is served exclusively hot: cold sour cream with lard is a so-so combination. For the dish, only the young greens of garden quinoa are suitable – the one that still sometimes happens with white and red leaves, and not just green ones.

5. Ingush stuffed fish

Very tasty and almost waste-free dish. Carp, pike perch or silver carp need to be cut, the insides removed and scaled. Then remove the skin and separate the flesh from the bones. Don't throw away the bones and skin, you'll need them later. In a frying pan, fry finely chopped onion, the remaining husk from it must also be saved.

Pass the fish fillet through a meat grinder with the addition of bread crumb, milk, fresh onion and fried onions, salt and pepper. Form meatballs from minced fish and wrap them in the skin that was set aside at the beginning.

Then take a cauldron, pour a little melted butter on the bottom and lay out the ingredients in layers in the following order: fish bones, onion peel, beet circles (they will protect the delicacy from burning and add flavor), and then fish meatballs in the skin. Pour the contents of the cauldron with water and put in the oven to stew for 1.5 hours. Who would have thought that fish skeletons, skins and onion peels could end up with such a culinary revelation? fs.tonkosti.ru/sized/f550x700/4d/ly/4dlyqs164a4gwso4wcggowso8.jpg” media=”(max-width: 549px)”>

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