Homemade dried Dagestan sausage. Dagestan cuisine. From Kumyk cuisine

27.06.2020

Only living fresh food can make a man

able to perceive and understand the truth.

Pythagoras

Halal is everything that is allowed to be consumed or used in accordance with the norms of Muslim law.

These are, first of all, safety, purity, usefulness for human health, products that are clean both spiritually and physically. Produced without the addition of harmful preservatives and additives, meeting the requirements of shelf life and storage. To the great joy of Muslims, the halal industry is gaining momentum, and for believers, the range of such products is only increasing every day. Today we invited the head of development Company "Risalat" Abdullah Alexey Gorbenko. This company has launched the production of sausage products in accordance with the norms of Islam.

– Abdulla, please tell us how the idea to open a sausage factory came about?

– Almighty Allah ordered all Muslims to eat only what is permitted (halal). When buying food in a store or market, we are obliged to find out for ourselves whether this or that product is halal or haram. It is generally accepted that it is enough if the seller tells us - "yes, this is halal." However, today this is not enough for many reasons. For example, the seller himself may not know or understand halal/haram issues. Few of the sellers admit that they do not know the history or permissibility of certain products according to Shariah, and at best, they simply asked the person who brought them to him in the same way.

A faithful Muslim who respects himself and his family is sensitive to what they use. Therefore, he buys from trusted, God-fearing people and stores where the owners are meticulous in choosing suppliers, personally studying the history of products and making sure they are permissible; studying manufacturing companies, finding out where the owners have the permissibility of their products and all the ingredients that go into it. To what extent the label and the words of the sellers correspond to reality. After all, when we buy a car or equipment, or fill up a car with gasoline, we carefully study, consult, so as not to fall into the tricks of scammers, we try to avoid deception. We believe that the choice of food products should be treated similarly and even more carefully.

After analyzing the market, we came to the conclusion that the most reliable way to guarantee our brothers and sisters a quality and 100% halal product is to produce it completely on our own. Produce products as if for yourself, without tricks and tricks, and make it available to everyone.

We rented the equipment from the Makhachkala Meat Processing Plant. Together with Islamic scientists, we checked their processes and made sure that the entire production process: cutting meat, passing through a meat grinder, conveyor lines, etc., completely exclude the presence of pork and carrion. The production line is modern, European, capable of producing high-quality products in the required volumes. The entire production line underwent preventive cleaning: it was washed seven times with water, while once the water was diluted with earth. This procedure was done as carefully as possible, with the help of our employees with Islamic education.

- Of course, there are probably plans to organize your own production line?

– Yes, we are considering such an opportunity and are negotiating with investors who see the prospects for the halal market in Dagestan, Russia and other countries.

- The company "Risalat" produces not only sausages, does it?

– In our assortment at the moment there are more than 30 types of products. Semi-smoked sausages of 12 types, boiled sausages of 2 types, smoked veal tenderloin, smoked beef meat, smoked lamb, dried sausage, dried meat, beef sausages and sausages, beef and chicken ham, chicken rolls, hunting sausages, lamb sausage, smoked chicken fillets, breast, legs, wings, smoked mutton fat tail.

In the near future, halal stew of the highest quality category will appear - from beef, lamb, poultry meat.

We supply halal chicken, chilled and frozen. Without tricks, injections, growth hormones. Environmentally friendly product, fed only with natural feed, strict quality control and 100% halal slaughter.

- What is the difference between halal sausage?

- A real halal product, in particular sausage, is distinguished by the absence of any prohibited ingredient in the composition, even in minimal quantities. Pork, products that are made from pork, carrion (animal, such as beef or chicken, which is not slaughtered in accordance with the norms of Islam), products that are made from carrion, additives that may contain prohibited foods, are packaged in a casing that does not doubts about its permissibility according to the norms of Islam.

– Today, there are a lot of products labeled “halal” on the shelves of Dagestan and Russia, when studying which it becomes clear that in fact it is not. Why?

The most egregious cases are blatant fraud, that is, entrepreneurs who do not worry about their future, are not afraid of the Almighty, in many cases not even Muslims, order a label with the halal marking and pack their usual products that contain pork in it. It is easy to check this by giving such products to the laboratory or letting an experienced technologist look at them, which distinguishes the presence of pork fat in sausage.

More halal-branded products that contain all or part of the following:

- made from beef and poultry meat, but they are not slaughtered according to the norms of Islam - there is no pork, but this meat is called dead meat and is forbidden for consumption by a faithful Muslim who respects himself and his family;

- contains additives, dyes, flavor enhancers, which are made from pork, carrion or bones of slaughtered animals;

- contains other additives prohibited or doubtful according to Islam;

- packaged in a casing that is made from carrion or contains additives from carrion.

Many entrepreneurs produce products in this way: they buy halal beef and poultry (sometimes even simply trusting the word of the supplier, who may be non-Muslim), they do not check exactly how the slaughter takes place. They do not study what is contained in the composition according to the recipe, the permissibility of each additive. It turns out that they themselves are confident in the halal nature of their products, but in fact they can produce and sell haraam out of their own ignorance and ignorance. This product, if it contains at least one prohibited (haram) ingredient, is not permitted.

"Risalat" Company offers devout Muslims who respect themselves to be more careful about what they eat, what products they bring and give to their families. After all, to those who use 100% halal products, the Almighty gives clarity of thought, awareness of the truth and strength to do good deeds.

– Abdulla, tell us more about how the production process takes place in the Risalat Company.

– We decided to independently control and establish all processes. Starting with the choice of meat, who raises cattle and how, what they feed, how the slaughter takes place, how it is stored and transported, what equipment is used for cutting and production, recipes, GOSTs and the composition of the product, spices, the composition and permissibility of the casing in which the products are packed, storage, logistics, distribution and sales. Only in this case can we say with confidence that we are responsible for the quality and permissibility (halal) of these products.

We buy only live cattle and poultry. The slaughter of each animal takes place under our 100% control, that is, our employee is always present, who received an Islamic education and understands the intricacies of halal slaughter. At the moment, our own farm and slaughter shop have already been prepared. We purchase only Dagestan organic meat. Animals are fed only with natural feed, during the season they eat naturally - in the fields and meadows. No pesticides, no injections or other mass-building tricks.

We set the task for technologists to make products of the highest category, where there will be 100% meat, without dilution with soy, starch, without the use of harmful chemicals, unnecessary dyes and flavor enhancers and preservatives, without gluten, phosphates, leaving only natural spices.

Initially, many technologists refused to work with us, twisted their fingers at their temples and said: nothing will work out for you, sausage will not work. But we did not stop, we continued the search and began to try. Together with the technologists who believed in us, we selected recipes that are based on professional GOSTs, products of category A, analyzed all additives and spices, under the control of Islamic scientists, excluded all prohibited and dubious additives. Found the suppliers of the permitted shell.

Every day, our employee with Islamic education is in production and controls all stages.

- And where can you buy all this pleasing to the eye and stomach products?

- As they say - ask for the products of the Risalat Company in the shops of the city. If it is not there - tell them our contacts - and perhaps it will appear on their shelves.

In fact, many stores started selling our products after customers started asking for them.

The book introduces the reader to the traditional cuisine of Dagestan, which has its own unique characteristics and flavors. Readers will learn about dishes for Dagestan holidays, a variety of recipes that will help you learn how to cook khinkal, kurze, miracle and other dishes. Designed for a wide range of readers.

Chapter Three

Khinkalnaya

... And if in the chest of only one highlander

There is still a handful of flour,

She has enough hearths for everything,

And fresh bread is baked in every house...

F. Aliyeva

Today, on the table of every Dagestan family, you can see dishes that in former times were not only very rare, but did not exist at all in the Land of Mountains. There were no gastronomic delights, and even now they are not in our national cuisine. Judge for yourself, well, why do you need to soak young lamb in wine or cream, if it is tasty with just a few herbs and spices? What could be better than new potatoes seasoned with fresh butter and sprinkled with fragrant herbs?

Today people are very well informed by doctors to eat less fat and more roughage. Mortality due to cardiovascular diseases has one of the highest rates in the world, and Dagestanis, along with other peoples, are well aware today of the energy value and calorie content of products, although, unlike, say, the same Europeans, we are usually lazy scrupulously count the number of calories and bread units or systematically check the level of cholesterol.

As already mentioned, we have a traditional cuisine and a modern one. The traditional Dagestan cuisine, in turn, is subdivided into the cuisines of the peoples of Dagestan, that is, it has a purely national character. So, we have Avar and Kumyk, Lak and Dargin, Lezgin and Tabasaran, Nogai and Tat cuisines ... The list can be continued in accordance with all the peoples living on the territory of Dagestan, each of which is unique and original.

There are dishes that belong to all Dagestan peoples without exception. This is, first of all, khinkal, no matter what it is called, Avar, Lak or some other. It is also a miracle, kurze, dolma and plov. All of them will surely be presented to you in this book in the most appetizing form!

Ask any highlander directly.

What symbols are most dear to him?

He will answer: village, eagle cry.

fathers dagger,

khinkal ... lezginka too ...

But there are also such dishes, the origin of which is absolutely intra-national, as they like to say now, are of a narrow national character, and which owe their appearance only to this Dagestan people - and no other! This is a cuisine that has historically developed among one or another people due to the living conditions and its habitat.

That is why we will not be able to do without the word “national”, which today has taken on a slightly negative connotation in society, and we will present our reader with both general Dagestan and “narrow national” cuisine worthy of the taste of a true gourmet.

So, our food is still mostly meat, bread, fish, fruits and vegetables.

The Lezgin cuisine is considered the most “refined” in our country, because, obviously, the majority of Lezgins live in close proximity to Azerbaijan, whose cuisine, known for its taste delights, in turn, is closely related to Turkish, and therefore the recipes of the cuisine of both countries have penetrated for centuries. and were fixed among the peoples of Southern Dagestan.

A tourist wishing to visit Dagestan will be told by the guide that the most common dishes here are:

From Avar cuisine:

- khinkal in Avar;

- Rassuk Khindali;

- booted; - purshchabi.

From Dargin cuisine:

– khinkal with fresh homemade sausage;

- a miracle with meat and potatoes;

- miracle with chicken and nuts;

- a miracle with cottage cheese and an egg;

- a miracle with boiled pumpkin.

From Lezgi cuisine:

- Lezgi soup with dumplings;

- soup with green beans;

- khinkal in Lezghin style;

- cabbage rolls with grape leaves;

- a miracle with spelt and chicken.

From Kumyk cuisine:

– burchak-shurpa with dried meat;

- khinkal in Kumyk;

- Khalpama in Kumyk;

– halta-kurze with nettle;

- a miracle with tripe.

From Lak cuisine:

- khinkal lakski;

- soup with horse sorrel;

- khakhari (porridge soup from different grains);

- donuts from thyme and mint.

From the Thai cuisine:

- Tatian jellied meat;

- chicken bugleme;

- Derbent wedding soup;

- Dushpere (dumplings with broth);

- Lula kebab in Tatsky.

In addition to the listed dishes, in the cuisine of our peoples there will be found many others, which we will try to tell you about, but for now ... For now, following the principle of friendship between peoples, we will start with the unifying factor, which in the Dagestan cuisine is primarily khinkal.

Before proceeding directly to the description of the dish, we note in passing that if among Russians or Ukrainians the economic readiness of the bride is verified by the ability to cook borscht, then among the Dagestanis this applies to khinkal.

On the very first wedding night, the groom's friends, according to tradition, can burst into the house of the newlyweds, noisily demanding that the newlywed prepare khinkal for them. Refusal is out of the question! The bride is simply obliged to demonstrate her skills, otherwise she threatens to pass for an inhospitable clumsy among her husband's friends. And here the main thing is her readiness to fulfill the order (sometimes, however, it is possible to beg stubborn guests to postpone the khinkal for tomorrow!). But, even if the khinkal is not very successful, friends will in any case devour it and heartily praise the debutante, generously rewarding her for her efforts.

In general, khinkal are pieces of unleavened dough made from wheat or corn flour and boiled in meat broth. Served on the table with boiled beef or lamb and garlic sauce diluted with sour cream, kefir or tomato.

In general, nothing complicated! Quickly made - quickly ate! Attention, however, to the meat, which should not just be a lot, but a lot. Better, of course, lamb, because the true khinkal is from it. No lamb - it doesn’t matter, let there be beef, also meat! There is no beef, and chicken will do, even if even a turkey, which our people, unlike Europeans, do not consider a delicacy.

Pork is not considered as a meat component for known reasons. But aerobatics is the addition of dried meat and / or Dagestan sausage. Let me dwell on this important strategic product in more detail.

Dagestan or homemade sausage is a long, sometimes reaching up to a meter and well washed

beef or lamb intestines with cold water, which, having turned inside out and tied one end with a thread, are stuffed with minced meat in the form of coarsely chopped lamb or beef meat, generously seasoned with spices (salt, pepper, barberry, cumin) and then aged for 12–24 hours. The filled intestine is then tied on the other side, wiped with a clean towel and laid out on a board, and a day later it is hung out in the shade in a draft and dried well for at least two weeks in the open air, after which it is stored for several months in a cool place.

The drier the sausage, the longer it will last and the more likely it will serve you as an excellent treat, both with khinkal and as an independent (and self-sufficient!) dish. You can boil it, or you can fry it - it will be equally tasty. Boil sausage over low heat for an hour. Just get ready for the inevitable thirst after it, because it contains a lot of salt.

The taste of Dagestan sausage is absolutely specific and unique, but after tasting it, you immediately want to take another piece.

Along with sausage, mountaineers traditionally dry meat (mutton and beef), which is consumed in the winter. Indeed, dried meat and sausage are more of a winter product, not suitable for summer. Eating this kind of food in the summer is like wearing a fur coat in the heat.

While our meat is being cooked, we will tell you by the way about another mountain sausage, which we refer to as sokhta. To make it, we take lamb intestines, wash them several times with cold water and turn them inside out. With the help of table salt, we scrape and wash off the mucous film and rinse again with cold water. Then again we turn the intestine with the fatty side inward and fill it with minced meat, consisting of lamb lungs, liver, heart and kidneys coarsely ground through a meat grinder. To them we add finely chopped onions, well-washed rice, water, salt, pepper and mix everything well. Attention: the minced meat must be liquid, otherwise the rice will not boil! Next, we tie the sausage on both sides with a thread, fill it with cold water and boil. It should be noted that sokhta is served as a separate and independent dish.

But back to our khinkal. The meat is cooked, while we knead the dough. If we do Avar, or thick, khinkal, then pour wheat flour on a dough board, make a recess in the center and pour in salt, an incomplete spoonful of tea soda and kefir in proportions per 1 kg of flour 200 g of kefir. We knead the dough, adding, if necessary, as much flour as it “takes”. We cover the finished dough with a clean towel (you can also use a bowl) and let it “begin”. The dough should turn out cool and settle for 30-40 minutes.

While the meat is cooking, and the dough is "accepted", let's take care of the gravy. In a deep saucepan or frying pan, melt the butter, where we add a few large tomatoes, previously grated. Season with salt, pepper and crushed garlic in a mortar and simmer it all over low heat for 4-5 minutes. Instead of tomatoes, you can use tomato paste diluted with boiled water.

So, the gravy, in which, if desired, fresh herbs (cilantro, dill) are sometimes added, is ready. Before serving, cover it with a lid to preserve heat and aroma.

The meat is also ready. We take it out of the pan, after which we filter the broth in which we will cook khinkal. It is known that when cooking, the amount of broth in the pan decreases, so a very small (!) portion of water is quite acceptable, especially if the broth turns out to be fatty (we remember about cardiovascular diseases!).

Khinkal is the first dish, it is also the second. Whatever is served on the table along with khinkal, it will not be successful, because all the attention of consumers is entirely concentrated exclusively on khinkal.

Now we return to our test, which in no case should stagnate. We divide it into parts and roll it out in the form of a thick cake (approximately 1.5 cm), then cut it into rectangles or rhombuses (this is how the hostess wants it) about 7–8 cm in size and lower it into boiling and salted broth. When cooking, our khinkal almost doubles in size, puffing up right before our eyes.

And then - the most important thing! Do not miss the time (3-4 minutes), because the Avar khinkal is special because you need to pull it out of the pan with a slotted spoon and immediately (!) pierce each cake with a fork or a wooden stick so that it does not turn blue and shrink right before your eyes , since the Avar khinkal will be equally unsympathetic both undercooked and overcooked. But when it’s just right, it’s a real meal, believe me!

So, khinkal is ready. It remains to transfer it to a dish and serve it on the table along with meat and gravy, which we pour into a special gravy boat or bowl. Let there be sour cream or yogurt on the table, as well as separately grated garlic, perhaps someone will want to season their khinkal with them.

The broth for the Avar khinkal is served in a separate bowl, most often in bowls. Eat well while khinkal is hot!

Well, if it gets cold, it doesn't matter. Avar khinkal is delicious in any form, and even the next day it can be fried in boiling oil and eaten with no less pleasure with the fried meat that was cooked for it yesterday (if, of course, it still remains!).

Lak khinkal different from the Avar by definition. The same meat, both fresh and dried, the same sausage, the same broth and the same gravy, but the structure of the khinkal itself is completely different.

End of introductory segment.

Judge for yourself:

1. Akad fu - bread baked in aka.

2. Aluga - bread with scrambled eggs (reminiscent of a cheesecake with an egg).

3. Alchudray fu - bread from a roll rolled out in length, laid out in a spiral like a snail's house.

4. Bazlamach (sometimes called gvarlavash) - yeast pita about half a centimeter thick.

5. Barkavan - the bread of the good, a symbol of social cohesion and unity (barkavan in Lezgi is good, blessed, blessed). By tradition, the barkavan is baked on the day of the first furrow "eveltsan" (ebeltsan).

Barkavan bread, like reg fu, sharr fu, is usually larger than other breads. Such bread can be family, tribal or collective. Usually relatives or neighbors contribute their share of flour for barkavan bread and pray together and ask God for a rich harvest.

6. barkal - bread of glory; with treats in honor of any holiday.

7. Veche fu - royal bread; (lit. bread worthy of King Veche).

8. Guvarlavash - yeast lavash, lavash with yeast (guvar), thicker than unleavened lavash (up to a finger thick).

9. Yaran fuar (yar alai fuar) - breads and buns baked for the Yaran Suvar holiday in the form of various animals and beasts - bears, foxes, hares, cockerels ... (north, sikIer, quyrer, keker ...); they were painted with egg yolk and natural dyes diluted in egg white.

10. What a yagai fu - Bread smeared with egg.

11. CookIval - special luxurious bread for festivities; they decorate a large tray with dishes.

12. Kishenfu - church bread; was attached to church gifts in Caucasian Albania.

13. Kut (hyut) - bread from waste, screenings, bran or wholemeal flour (usually for feeding animals), baked on ash-covered coals.

14. katai fu - rich festive bread, cooked in deep forms in aka or tanure(a round clay oven for baking bread, shaped like a tandoor).

15. Kulan fu - bread baked in a kul (fireplace).

16. KIarfu (kIar-kIarfuъ) - elongated and rolled into a tube bread baked in a tavun (oven).

17. kiahun fu - bread from the chin. eighteen. KIvalakI fu - Festive thick rich bread with a convex surface, baked in special pots.

19. Kieker fu - bread made from corn flakes, connected with batter from wheat or rye flour; sometimes the flakes are glued together with honey or sugar syrup.

20. Pita (there are several types of thickness and size). The name lavash comes from the Lezgi words "lav" - flutter (flame), "yalav" - flame + ash (a word associated with the work and production of cereals, as well as cooking food from them; in Lezghin, ash means pilaf, and in udinski - work; it is interesting to recall that the Sumerian goddess of grain was called Ashnan).

21. Menafu - letters.

bread-month, bread for Mena (month) in the form of a crescent.

22. Mukash quai (shur kwai) fu - bread stuffed with curdled milk (cottage cheese).

23. Muhan fu - barley bread.

24. Nasu kwai fu (afar) - bread (pie) with cheese filling.

25. Palar fu (palarin fu) - a rough loaf of screenings and bran.

26. PitsIal (pertsIal) - resembles Italian pizza: fat tail fat, onions, vegetables, cheese are applied to the rolled out dough.

27. Pourniyrin fu - mint bread; prepared from dough mixed with mint.

28. Reg (or Rak'in fu) - lit. sunny bread; round bread with a hole in the center, with seven egg yolks in a circle and seven rays between them; such bread (or a garland of them - in a garland of 3 or 7 loaves) was awarded to the winners.

29. Savun fu - bread made from flour obtained from roasted wheat (kalar).

30. schin (sachun) fu - bread cooked on sacha (a type of frying pan).

31. Xiling Fu - Rye bread.

32. Tianurd fu - bread baked in tanur.

33. TIanutI (tIunutI) - a small cake; Judging by the name, apparently, it was baked as a gift to the goddess of earthly goods and household wealth, the patroness of livestock and poultry Tian and the god of heavenly grace, the lord of winds, rains and fogs NutI.

34. TIor fu - fresh cake.

35. Finen fu (fin kwai fu; falchid fu, zheryag fu) - bread with hemp seeds (sometimes poppy seeds were added to hemp; it is called the bread of fortune-tellers, healers; they guessed on such bread: “fal vegyin”).

36. Hashanfu - "cross bread", bread with a cross.

37. hoehwen fu (khweh avai fu) - bread stuffed with nuts.

38. hweshhwesh kwai fu - bread with poppy seeds (stuffed or sprinkled on top).

39. hrai fu b - braided bread; network.

40. Huqvar - red-baked crispy bread.

41. hran fu ъ - bread baked in a khara (rectangular clay oven with two compartments - for bread and for fire).

42. hyul - bran bread (before it was baked directly on the coals and fed to animals).

43. TsIalug - a simple cake cooked on an open flame (on an open hearth - akha kul).

44. TsIiren fu - bread baked from sprouted wheat flour (especially from rye).

45. char wai fu - puff pastry.

46. Charfu - bread baked on a char-stone (it is also called chuband fu - shepherd's bread).

47. Chcharlavash (unleavened lavash), also of several types: rolled out thinly from a few millimeters to half a centimeter and with or without pierced feathers on the front side; there is lavash and very thin (about a millimeter thick) - chkallavash;

48. Cherekun - 1. Cottage cheese or cheesecake with an egg. 2. Baked bread like pizza. Cheese or cottage cheese, onions, tomatoes, herbs mixed with eggs are placed on the rolled dough and baked in a hjar or oven.

49. Chkal (chkal) - thinly rolled dough sheets about a millimeter are baked on sacha or in hyar (kinds of ovens).

50. Chuband fu - shepherd's bread, unleavened bread with the imprint of the owner's hand, baked on a heated stone (similar to sharrfu, although the latter is more exquisitely decorated).

51. CHIapien fu (or chIapkyen fu) - a cake, a loaf of bread on a flat hot stone (unlike chiapkyen, charfu is baked between two hot stones).

52. CHIatI (chIatIun fu) - millet, millet bread.

53. Sharrfu - royal bread; bread with the imprint of the king's hand; was considered the most honorable and expensive gift from the king; cooked on special occasions; this bread was presented to ambassadors, honored guests, and so on.

54. Shirin fu or hwazan - bread with a sweet filling of dried fruits (raisins, prunes, apricots, etc.).

55. Shtkar - a white soft cake (it was considered a sign of luxury).

56. Eferar qui fu - bread with cumin.

Impressive, isn't it? Unfortunately, the format of the book does not allow us to dwell in detail on each of these extremely interesting varieties of bread, and therefore we will limit ourselves to listing them and a brief description, which in itself already delights both the culinary specialist and the gourmet.

Let me describe the recipe for you. Lezgi puff lavash, having tasted which, you will not forget it.

So, knead the unleavened dough and let it stand for 20 minutes. Next, sculpt balls from the dough, roll each of which into a very thin layer and grease with pre-melted butter. Roll up the layer and twist it into a ball, then roll out the dough to the size of the pan and pierce it with a fork in a circle. Fry on both sides, then lightly sprinkle it with water.

In the mountains of Avaria and Lakia, the most ancient and popular dish was oatmeal, the basis of which is fried and then ground grain (rye, wheat, barley). Highlanders prepared various dishes from oatmeal, and they often took it fried on the road with them.

Bread in the mountains was baked from sour (yeast) or unleavened dough. Sometimes, instead of yeast, the dough was fermented on boiled potatoes. To do this, they rubbed it and added it in crushed form to the dough, and then it rose well, and the bread turned out even better than with yeast.

Ritual breads were baked almost everywhere in a wide variety of forms: human, animal, bird, etc.

Dagestanis have long baked cornmeal bread, for which, after sifting the latter, they made a recess in it and, pouring salted boiling water there, rolled it into layers, and then, stuffing each of them with finely chopped fat tail and dried thyme, baked it in special ovens. Today, this recipe continues to be practiced in Dagestan families, but already in modern ovens.

Highlanders cook traditionally and mint and thyme donuts, for which a recess is made in sifted wheat flour (300 g), where salt, yeast, ground mint and thyme (1 tbsp each) are placed, and finely chopped and fried onions are added.

The dough is rolled out into a thin layer, which is baked in a pan.

Chapter Three
Khinkalnaya

... And if in the chest of only one highlander
There is still a handful of flour,
She has enough hearths for everything,
And fresh bread is baked in every house...

F. Aliyeva

So,
Ask any highlander directly.
What symbols are most dear to him?
He will answer: village, eagle cry.
fathers dagger,
khinkal ... lezginka too ...

So, our food is still mostly meat, bread, fish, fruits and vegetables.

A tourist wishing to visit Dagestan will be told by the guide that the most common dishes here are:

From Avar cuisine:

- khinkal in Avar;

- Rassuk Khindali;

- booted; - purshchabi.

From Dargin cuisine:

– khinkal with fresh homemade sausage;

- a miracle with meat and potatoes;

- miracle with chicken and nuts;

- a miracle with cottage cheese and an egg;

- a miracle with boiled pumpkin.

From Lezgi cuisine:

- Lezgi soup with dumplings;

- soup with green beans;

- khinkal in Lezghin style;

- cabbage rolls with grape leaves;

- a miracle with spelt and chicken.

From Kumyk cuisine:

– burchak-shurpa with dried meat;

- khinkal in Kumyk;

- Khalpama in Kumyk;

– halta-kurze with nettle;

- a miracle with tripe.

From Lak cuisine:

- khinkal lakski;

- soup with horse sorrel;

- khakhari (porridge soup from different grains);

- donuts from thyme and mint.

From the Thai cuisine:

- Tatian jellied meat;

- chicken bugleme;

- Derbent wedding soup;

- Dushpere (dumplings with broth);

- Lula kebab in Tatsky.

Pork is not considered as a meat component for known reasons. But aerobatics is the addition of dried meat and / or Dagestan sausage. Let me dwell on this important strategic product in more detail.

Dagestan or homemade sausage is a long, sometimes reaching up to a meter and well washed

The taste of Dagestan sausage is absolutely specific and unique, but after tasting it, you immediately want to take another piece.

So, the gravy, in which, if desired, fresh herbs (cilantro, dill) are sometimes added, is ready. Before serving, cover it with a lid to preserve heat and aroma.

Khinkal is the first dish, it is also the second. Whatever is served on the table along with khinkal, it will not be successful, because all the attention of consumers is entirely concentrated exclusively on khinkal.

The broth for the Avar khinkal is served in a separate bowl, most often in bowls. Eat well while khinkal is hot!

End of introductory segment.

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Dagestan or homemade sausage is a long, sometimes reaching up to a meter and well washed

The taste of Dagestan sausage is absolutely specific and unique, but after tasting it, you immediately want to take another piece.

So, the gravy, in which, if desired, fresh herbs (cilantro, dill) are sometimes added, is ready. Before serving, cover it with a lid to preserve heat and aroma.

Khinkal is the first dish, it is also the second. Whatever is served on the table along with khinkal, it will not be successful, because all the attention of consumers is entirely concentrated exclusively on khinkal.

The broth for the Avar khinkal is served in a separate bowl, most often in bowls. Eat well while khinkal is hot!

End of introductory segment.

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In the Caucasus, there are many recipes for preparing homemade meat preparations, one of which is Dagestan sausage at home.

All these meat dishes not only allow you to keep the product without a refrigerator for a long time, but are also considered a delicacy and are very popular.

Dried and dried sausages and meat are used both on their own and for preparing many excellent national dishes.

The Dagestan recipe for making homemade lamb sausage will allow you to enjoy a delicious dried sausage, which can also be used in other Caucasian traditional dishes.

How to cook Dagestan sausage

Dagestan or homemade sausage is a long beef or lamb intestine, sometimes up to a meter long and well washed with cold water, which is turned inside out, tied at one end with a thread, stuffed with minced meat from coarsely chopped lamb or beef meat, generously seasoned with spices (salt, pepper, barberry , cumin) and aged for 12–24 hours.

The filled intestine is tied on the other side, wiped with a clean towel and laid out on a board.

A day later, they are hung out in the shade in a draft and dried for at least two weeks in the open air, after which the Dagestan sausage is stored for several months in a cool place.

The drier the sausage is, the longer it will last, and the more likely it will serve as an excellent treat, both with khinkal and as an independent dish.

Khinkal with Dagestan sausage

It can be boiled and even fried - it will be equally tasty. Boil sausage over low heat for an hour.

The only negative is that the sausage contains a lot of salt, and after it you really want to drink.

The taste of Dagestan sausage is absolutely specific and unique, but after tasting it, you immediately want to take another piece.

There is another mountain sausage, its name is sokhta.

For cooking, take lamb intestines, washed several times with cold water and turned inside out.

Coarse salt is scraped off and washed off the mucous film and washed again with cold water.

Then the intestine is turned inside out with the fatty side inside and filled with minced meat - lamb lungs, liver, heart and kidneys coarsely ground through a meat grinder.

Finely chopped onion, thoroughly washed rice, water, salt and pepper are added to them.

The stuffing must be liquid, otherwise the rice will not boil.

Then the sausage is tied on both sides with a thread, poured with cold water and boiled.

Sokhta is served as a separate and independent dish.

Dagestan sausage recipe

Ingredients for 1 kg sausage:

lamb - 1,500 kg
1 beef or 2 lamb intestines
pepper

To prepare homemade lamb sausage, you will need fresh or just fresh meat, preferably a young ram.

Properly and well-made minced meat is one of the foundations for obtaining a tasty and fragrant sausage that will retain its taste properties for a long time.

How to cook Dagestan lamb sausage:

1. Clean the lamb pulp from the film and tendons, small bones and cartilage. Rinse well under running cold water.

2. Coarsely chop the prepared meat by hand with a knife, salt and pepper hard. Add cumin to the minced meat and mix thoroughly with your hands (the quality of the sausage will depend on how well the minced meat is mixed). Cover the finished mince with gauze and put in a cool place for 12-24 hours.

3. Rinse lamb or beef intestines thoroughly under running cold water, turn out, leaving a greasy layer inside. Rinse again, scraping off the mucus along the way, and rinse 3-4 more times to get rid of odor and bitterness.

4. Tie one end of the intestines tightly with a thread and fill very tightly with minced meat. Tie with thread on the other side and dry with a clean towel. Leave in a cool place for a day.

5. After a day, hang homemade lamb sausage in the shade in a draft and dry for 15–20 days until it loses 1/3 of its weight.

6. After 20 days, remove the sausage, wipe it lightly with a damp cloth and immediately put it in a cool, ventilated place for 5-6 months. After the expiration of the term, homemade Dagestan lamb sausage is ready.

To prepare boiled sausage, pour warm water into a saucepan and put on a slow fire. Boil for about an hour.

Boiled Dagestan sausage is often served with wheat flour khinkal and corn flour khalpama.

Homemade dried Dagestan sausage. Dagestan cuisine. From Kumyk cuisine

Chapter Three
Khinkalnaya

End of introductory segment.

How to cook Dagestan sausage

Dagestan sausage recipe

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