Kabardian cuisine: recipes with photos

Kabardian cuisine has much in common with the cuisine of other peoples of the North Caucasus. Meanwhile, there are a lot of national dishes in her piggy bank , which you can try only here. In our article you can learn better what Kabardian cuisine is. Recipes with photos will give a visual idea of the dishes and help you master the technique of cooking more quickly. For convenience, all meals are divided into categories: snacks, first, second, unsweetened pastries, desserts.

Features of Kabardian cuisine

The main dish of Kabardian cuisine, like several hundred years ago, was and remains meat with sauce. In the 19th century, the mountaineers stopped eating pork, so today only lamb, beef, as well as chicken and turkey are on the Kabardians' table. The sauce is prepared either sour cream, or traditional garlic brine, or onion. To cooked or fried mutton always serve ayran or broth, diluted with garlic. Instead of bread, use a steep wheat porridge called "pasta". The dishes are served with lots of fresh greens.

From vegetables, Kabardians use potatoes, beans and peas all year round, as well as cabbage, tomatoes and eggplants. Cheese mountaineers eat only home. The most popular dishes of Kabardian cuisine and recipes for their preparation are discussed below. All of them, as well as other dishes of the North Caucasus, can be seen on the festive table of the Kabardians.

Kabardian snacks

Kabardians in the process of cooking pay more attention to the first and second dishes and to a lesser extent snacks and salads. Vegetables are often served in a sliced form with plenty of fresh herbs. Meat snacks are prepared by-products and homemade sausage called "Sokhta".

Beef tongue or liver is used for cooking offal. First, it is boiled in a large amount of salted water, then cooled and poured with serum. After that, garlic, dried spices and herbs are added to the dishes with by-products and sent to the refrigerator for 10 days. After the time, the by-products are taken out and served to the table in the sliced form.

For home sausage, lamb liver (110 g) and mutton fat (70 g) must be chopped into small pieces, then add onion (1 pc.) And corn flour (20 g). In the process of stirring, mince gradually add salt, pepper and water. The resulting mass of stuffing lamb intestines, tie them and boil sausage in salted water until ready. Sukhta is served with traditional Kabardian sauce tuzlukom.

First meal

In the Kabardian cuisine there are many recipes of various soups and broths. The most famous among them is shurpa. In the process of preparing this soup, a rich broth from a large lump of lamb is first cooked. Then add a whole bulb and a large chopped potato. When served on the table, the meat is torn off, since it is not customary for the Kabardians to use the knife during meals.

Another traditional Kabardian soup is called ashryk. This is corn soup, for the preparation of which is used corn and beans (a glass). They are cooked in separate saucepans, and then they are transferred to one dish and poured with milk (2 liters). When the dish is served in a plate, first put the cheese, then the jerky, and only then pour the soup. On top is added a spoon of toast from onions, paprika and red hot pepper.

Kabardian cuisine is represented by a wide variety of dishes from beans. One of them is bean soup, the recipe of which is presented below.

Bean soup: a recipe for cooking at home

At the very beginning of the preparation of bean soup, it is necessary to soak the beans (white or red for choice). To do this, it must be cleaned and poured cold water for 7 hours. To soak the beans it is recommended to put in the refrigerator so that it does not ferment. After the specified time, it must be washed and put on a plate to cook on low heat until cooked.

When the beans are ready to add potatoes to the soup, then cut the carrots. When vegetables are cooked, you also need to add jerky and roast from onions and sweet peppers. Serve the soup with finely chopped herbs.

The second dishes of Kabardian cuisine: recipes with photos

The second dishes of the mountaineers also have their own characteristic features of cooking. First of all, Kabardian cuisine is characterized by an abundance of meat dishes. In each family, a festive table is served: a lagour - potatoes with dried meat, gedibzhe - chicken pieces, stewed in sour cream, and bacon from lamb with carrots.

Kabardian shish kebab deserves special attention. Prepare it from mutton fat and liver. Zhal-baur (so called shish kebab) is a small piece of fat and liver wrapped in a film of internal fat. Above them, sprayed with brine, stringed on a skewer and fried on charcoal. By the way, brine is served almost to every first or second dish. And prepare it by mixing ingredients such as ayran (80 ml), broth (70 ml), garlic (2 slices), salt and pepper.

Those who want to try to cook more main dishes, it is worth looking at the recipes of Kabardian cuisine from Sana (Sana07), presented in one of the Russian forums. They are very popular with users. Here you can learn how to prepare a sheep leg stuffed with beans, boiled turkey with sauces, chicken in a dough, etc.

Kabardian cuisine: photo and recipe for chicken gedibzhe

This recipe is often called the visiting card of Kabardino-Balkaria. Kabardian national cuisine and gadlybzhe are like a whole, that's why they cook this dish very often, and not just for holidays.

For gadlybzhe, the chicken must first be disintegrated into pieces. After that, put it in a frying pan, fry under the lid in its own juice, and then in the resulting fat. Then the chicken should be salted, peppered, add onion, garlic and paprika. Continue to fry until a ruddy crust, and at the end of the preparation add a spoonful of flour and sour cream (0,5-1 l). If sour cream does not fully cover the chicken pieces, then you need to top up the water. Stew the meat for a few more minutes, and then take it off the fire. Serve with traditional paste from millet.

The recipe for cooking is more Kabardian

This dish is somewhat reminiscent of goulash, but still has some characteristic features. In the case of mutton (less often beef) it is first cooked, and then stewed with vegetables until the resulting gravy will not resemble the consistency of the sauce. Thanks to carrots, gravy turns dark, but if desired, you can add a finely chopped tomato to the dish.

Libzhe (Kabardian cuisine) is prepared from lamb, which is cut into the same pieces, and then cooked right in a frying pan under the lid in a glass of water. When the liquid evaporates, vegetable oil, onions (as much by volume as lamb), and then carrots are added to the meat. Fry vegetables with meat for a few minutes, then add a spoonful of flour, as much sour cream and half a glass of water. Hold the dish on the stove for a few more minutes until the sauce becomes thick. Serve with traditional pasta.

Traditional garnish: millet milk porridge kozhapha

In addition to the traditional brine sauce, sour cream sauces are widely used in Kabardian cuisine. A variant of cooking one of them, with cheese and millet, is offered below.

The name of the sauce, which is widely used Kabardian cuisine - Kojapha. At the very beginning of its preparation, two eggs are beaten in the saucepan, then 1 liter of sour cream is added here. Far to put the sauté pan on the fire and wait for the sour cream to boil (it rises like milk). After that, add millet washed in hot water (2 tablespoons). Cook until the croup is ready (about 20 minutes). Now add the diced Adygei cheese (100 grams), wait until it melts, and you can remove the sauce from the fire.

If the koijapha is not thick enough, then before adding the cheese, it is necessary to pour into the saucepan 2 tbsp. Spoons of corn (wheat) flour. The same method is used in the preparation of any other sauce.

Unsafe baked goods

In each kitchen of the peoples of the North Caucasus, various pies are very common, outwardly resembling thin cakes. Prepare them also offers Kabardian cuisine. Recipes of pies are based on the use of yeast dough on kefir. But the filling can be completely different. For example, Kabardians most of all like pies with beet tops, as well as with pumpkin, which are called keb-dalyan.

First, according to your favorite recipe, which is always available in the "piggy bank" of each hostess, we prepare the yeast dough on kefir. While the dough will be "resting", let's deal with the filling. For this pumpkin, pre-cooked or baked in the oven, you need to bring to a consistency of puree. Then add the browned onion, squeezed through the press garlic, salt and pepper into the filling. Mix everything well, and you can start to form flat cakes.

The dough ball must be flattened with a hand, so that the cake turns out. In the center of the flat cake put the same size, like the dough, the filling ball. Bind the edges upward, and then once again make a cake with your hand. Now it needs to be turned with a seam down and rolled out with a rolling pin, carefully, so as not to tear the dough. Fry the pies in a hot dry frying pan for a minute on each side. Before serving lubricate with butter.

Sweet bread

Kabardians instead of traditional bread from wheat flour prefer to serve a paste - a thick cereal porridge. And if they make bread, then most often sweet, from puff pastry.

First it is necessary to knead dough from eggs (3 pieces), milk (1 tbsp.) Sugar (1 teaspoon), salt, soda (1/4 tsp) and flour. Let him rest for 15 minutes, and then cut it into 4 pieces and form balls. After a few minutes, each part is thinly rolled out, literally up to 1 mm, and grease with butter. Then, each layer of dough is sprinkled with sugar, folded on top of each other and rolled with a roll. Roll the spiral roll into a frying pan, let stand for 5 minutes, then fry over low heat for 7 minutes on each side.

Kabardian cuisine offers two options for making this bread: sweet and salty. In the first case, add more sugar between the layers, in the second - sprinkle with salt.

Dessert

As desserts, Kabardians often submit to the table baklava, pastille or halva, prepared from melted butter and wheat flour. Meanwhile, Kabardian cuisine is famous for another interesting delicacy, which is called zykarys. To make it, you need to make flagella from a steep test. Then they are cut into small pieces, fried in vegetable oil, folded into shape and poured with burnt sugar and honey. Frozen zykarys cut in the form of diamonds as baklava.

Kabardian cuisine, recipes with a photo of which are presented above, are simple in execution and very satisfying. They can easily be classified as a tasty and healthy food.