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Zhizhig galnash Chechen

Chechen Zhizhig-Galnash

A delicious, hearty national Chechen dish. Zhizhig-galnash means "meat with galushki (dough dumplings)" in Chechen. And that's exactly what it is — a dish of pieces of boiled meat and dough dumplings, served with a sauce made from the broth the meat was cooked in, along with garlic and spices. In its components and method, zhizhig-galnash resembles the Russian dish of chicken soup with homemade noodles. But zhizhig-galnash differs in how it's served, and it's made with various meats: chicken or turkey, beef or pork, even prized varieties of fish.

Snezhana

Recipe author

Composition / ingredients

Servings:

Salt

Garlic

Chicken fillet

300

Salt

0.5

Wheat flour

350

Chicken eggs

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 13 g

Fats 5 % 2 g

Carbohydrates 63 % 26 g

168 kcal

GI: 4 / 0 / 96

Cooking method

Step 1:

Start the dish with the meat. You can use any meat you like. With chicken, zhizhig-galnash cooks faster. Rinse the chicken fillet under running water, cut it into small pieces, put them in a pot, cover with cold water, set over the heat, bring to a boil, skim off the foam, lower the heat to medium, add salt to taste, and cook until done.
Step 2:

Get the ingredients for the dumplings ready. The dumplings (galushki) for Chechen zhizhig-galnash are made from wheat or corn flour. There's no single set shape for them — every cook has her own, almost unique. In Chechnya the corn-flour dumplings are usually made for a holiday table, and the wheat ones for an everyday meal.
Step 3:

Make the dumplings. Sift the flour into a deep bowl, add salt, crack in one egg, pour in cold water, and knead an elastic dough.
Step 4:

Knead the dough by hand; it should turn out firm and stiff.
Step 5:

Roll the dough out into a sheet about 1/2 inch (1 cm) thick. Cut it into strips about 1¼ inches (3 cm) wide.
Step 6:

Cut those lengthwise into pieces about 1/2 inch (1 cm) wide. Pull their ends in opposite directions so they twist slightly.
Step 7:

Take the meat out of the broth. Pour half the broth into another container — you'll need it for the sauce. Cook the dumplings in the rest.
Step 8:

Drop the dumplings into the boiling broth in batches, stirring right away with a spoon so they don't stick together or to the bottom of the pot. Cook the dumplings over medium heat for about 15 minutes.
Step 9:

Make the sauce. It's very simple. Peel the garlic and cut it up, mash it with salt, and pour in some broth. The sauce is ready; pour it into a small bowl.
Step 10:

Lift out the dumplings with a slotted spoon, put them in a deep dish, lay the meat on top, and set the bowl of sauce on the dish. Serve the zhizhig-galnash. Enjoy!