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00:00:02

another culinary episode so don’t

00:00:04

forget about the main warning if

00:00:06

you are hungry don’t watch it today we

00:00:09

will prepare a dish that many of you

00:00:12

have already seen on my channel this is zhižek

00:00:14

naked food for which

00:00:17

absolutely all Chechens go crazy, not only Chechens

00:00:20

all those who Dinas tried it and no longer

00:00:23

remains indifferent to it and today

00:00:25

we will prepare it

00:00:27

jig we have a simple and

00:00:29

uncomplicated dish to prepare it we

00:00:32

don’t need many ingredients

00:00:33

it’s flour

00:00:35

firstly let’s start first with the

00:00:37

same step march in Chechen jezik and

00:00:40

this meat is ours these are dumplings and to

00:00:43

make dumplings we will need

00:00:46

wheat flour today,

00:00:47

this is one type of dumplings and 2

00:00:51

saw ears, this is what the naked ones are called, made

00:00:53

from corn flour and, in fact,

00:00:56

meat, you can use

00:00:59

absolutely any meat, today we took

00:01:01

lamb because I love lamb, we

00:01:05

will cook Here we have this part of the rake,

00:01:07

gorgeous meat, it turned out to be a simply

00:01:11

delicious kebab, but the life voice from

00:01:14

it will turn out even more delicious,

00:01:17

in addition to this, we will need salt,

00:01:20

butter for the onion sauce, just

00:01:25

like that, we have onions for this sauce and

00:01:27

garlic for the garlic sauce, and here we are here

00:01:30

we have 2 more seasonings, but which ones you will find out

00:01:33

at the end of this video when we

00:01:35

prepare the sauce and so let's start the meat, as

00:01:38

you can see, the meat has already been

00:01:39

cut for me, the butcher has already sold it in

00:01:42

this form, I don’t have to

00:01:45

cut it now, we will send it straight in this form

00:01:48

now we had a

00:01:51

huge cauldron, there just wasn’t any less,

00:01:54

so don’t think that we’ll

00:01:56

cook so much food there; we didn’t

00:01:59

find any less, so we’ll use

00:02:02

half and the space from this cauldron and

00:02:07

pour water into it

00:02:11

[applause]

00:02:22

life collage this is one of the easiest

00:02:25

dishes to prepare that I know

00:02:28

for sure now we’ll just dump the meat, we won’t

00:02:31

add anything there for now

00:02:33

until it boils, well, then we’ll see

00:02:37

what the process will be

00:02:45

[applause]

00:02:48

looking at this picture you may

00:02:51

have a question about what I ate in the river to

00:02:53

open, to be honest, I was also surprised

00:02:57

when I first I saw it and I still don’t

00:03:00

know for sure why it’s there, but most

00:03:03

likely

00:03:04

it was put there to cool off in the river on a sultry hot

00:03:07

summer day,

00:03:09

I think a person

00:03:13

with above average intelligence would have

00:03:15

done it anyway, I would never have thought of forging it in the

00:03:17

river, put it in the river, I think it’s brilliant

00:03:21

meat it’s slowly falling already now the kick

00:03:25

needs to be removed

00:03:30

today our lamb is very fatty

00:03:34

if you don’t like fatty meat then

00:03:38

choose something else something else there’s no post

00:03:41

but I love it I’m

00:03:45

dying at this you can see

00:03:47

[applause]

00:03:51

if you watched our previous videos

00:03:54

about this last one we filmed

00:03:56

here this is literally the last of us a

00:03:58

week ago we were here and there

00:04:01

was no green color here at all

00:04:03

look how quickly everything blossomed

00:04:05

the earth woke up

00:04:08

spring has arrived

00:04:11

the end of April

00:04:12

[applause]

00:04:15

now let's make dumplings we will

00:04:18

need flour

00:04:21

often in the comments they ask about the

00:04:24

amount of ingredients friends

00:04:26

sometimes such simple builds, I

00:04:30

have no idea how many grams this is, what I

00:04:32

add is

00:04:33

not such a complicated

00:04:37

culinary creation to measure out a gram,

00:04:40

and so

00:04:41

I use my own and

00:04:45

add two kilograms of flour by eye,

00:04:48

I poured out about a quarter,

00:04:51

here is wheat flour, corn flour here

00:04:55

it’s sold everywhere so where can you

00:04:59

buy it and I don’t know friends, but

00:05:01

again I often talk about this to all

00:05:05

my friends who ask me I don’t know

00:05:07

why people still don’t use

00:05:09

it if you need something you just

00:05:12

write to google and buy what I

00:05:15

need and it will show you in the nearest stores

00:05:17

near you, somewhere they sell corn

00:05:19

flour,

00:05:21

it smells like popcorn, roasted corn,

00:05:24

crushed, add salt in

00:05:26

[music]

00:05:31

pinches

00:05:34

now, what do

00:05:39

different people do who cook with white, some

00:05:42

add broth here and some -then add

00:05:44

water, we will add water because the broth is

00:05:48

still not right for us, a little water if there is

00:05:53

no need, we will add more on top

00:05:55

so don’t pour too much at once, I

00:05:59

forgot to

00:06:01

add an egg, someone doesn’t add wheat flour here,

00:06:06

we will add and if you like to cook and

00:06:10

like to give advice to people,

00:06:13

remember that every person who

00:06:16

knows how to do something seems to him that he

00:06:19

does it well, he is absolutely convinced

00:06:22

that no one does it better than him,

00:06:25

so be careful with advice,

00:06:28

there are those who

00:06:32

for some reason neglect this and

00:06:35

will try to teach other people

00:06:38

sometimes it’s annoying but it doesn’t

00:06:40

annoy me so you can

00:06:41

write in the comments everything that I’m doing

00:06:43

wrong it will only benefit

00:06:47

us all

00:06:49

[applause]

00:07:15

[applause]

00:07:17

it’s ready

00:07:19

let her stand

00:07:22

resting on the feel bag by layer

00:07:28

-30 let her lie

00:07:31

come in

00:07:35

corn flour is very popular in Chechnya, they

00:07:37

prepare

00:07:40

a lot of things from it corn bread is prepared

00:07:43

syscall which is called eat you

00:07:45

will be interested if this video about

00:07:49

Chechen cuisine

00:07:51

seems interesting to you I will film

00:07:54

again something

00:07:57

from the Chechen assortment you can

00:08:01

even make a Chechen breakfast that’s just it there,

00:08:03

almost everything is prepared from corn flour,

00:08:06

traditionally a Chechen breakfast, if you

00:08:08

are interested,

00:08:09

let me know about it and we will definitely take it off. It’s

00:08:17

much more pleasant to work with corn flour, it

00:08:19

means the aroma smells so great, there is

00:08:23

fried corn around this table

00:08:26

[applause]

00:08:28

let’s do it like this beautiful

00:08:31

video

00:08:37

and hour I honestly didn’t like

00:08:41

dumplings made from heavy flour before, but now I

00:08:45

’m growing up and I understand what a

00:08:48

delicious thing it is, and many of my friends

00:08:51

also say that when they were

00:08:53

children they couldn’t eat some kind of adult stuff,

00:08:57

and even then we all get

00:09:00

it along the way the bags will be enough

00:09:04

and we’ll build the same thing,

00:09:11

let them lie there and

00:09:14

think about their behavior,

00:09:18

all we can do is wait for the meat and we

00:09:22

can do what, we’ll make

00:09:24

onion juice now,

00:09:27

we’ll definitely need a

00:09:29

few onions,

00:09:32

now let’s finely chop

00:09:35

the onion here

00:09:41

[music]

00:09:43

this sauce is usually made when they prepare

00:09:48

dumplings from chicken meat, call it and

00:09:51

then I’ll go back to it, always make

00:09:53

onion sauce,

00:09:54

well, we like it, that’s why we always

00:09:58

make it specific to everything, I pissed myself, I like it

00:10:02

on the table, do you

00:10:04

want after some vigorous garlic

00:10:07

please do you want and sweetish tender

00:10:12

onions we will fry on butter

00:10:17

we will add its status to the frying pan because

00:10:20

on a fire it can be difficult

00:10:22

to control the temperature of the flame and in a

00:10:26

hot frying pan the oil begins

00:10:28

to burn very strongly

00:10:32

half a pack

00:10:35

here

00:10:43

immediately live dubaya

00:10:54

strong onions we will not fry until

00:10:56

golden brown

00:10:59

you can now add in front of there which

00:11:01

I also forgot to add broth

00:11:03

let's quickly do this

00:11:14

here we have a mixture of different peppers you

00:11:17

can add you can just

00:11:19

add black and so we have it ready it's

00:11:22

time to add

00:11:24

the key here Yamal said take the broth and

00:11:27

add here

00:11:29

[applause] it

00:11:41

cost more

00:11:43

because the pan is big

00:11:49

[applause]

00:11:51

Today we are preparing a very simple broth, we

00:11:54

just say meat in salted water, but

00:11:57

sometimes they add

00:11:59

pepper and onion and bay leaves, I

00:12:02

even saw how its dill is added with

00:12:05

various herbs, this is all wonderful and also

00:12:08

very tasty, but today we will

00:12:10

cook according to the classic recipe

00:12:19

Regan scale let's add

00:12:22

onion sauce

00:12:27

oregano, this is

00:12:29

oregano, to put it simply, and

00:12:32

thyme, the most important thing in this sauce is

00:12:35

thyme, friends,

00:12:37

thyme, you can even have more thyme, there

00:12:40

are even people who add thyme

00:12:44

to the broth itself, but then there will be too

00:12:48

much of a framework for

00:12:55

it, so the sauce is all ready, friends We’ll

00:12:57

now

00:12:58

remove a side of it,

00:13:00

let the bill while we prepare everything

00:13:03

else, the

00:13:05

sauce turned out to be so aromatic, I would

00:13:09

eat it as a separate dish

00:13:11

now at the bakery and the hall would fly with a

00:13:14

bang,

00:13:15

here thyme is of course a magic herb, what

00:13:19

does it do in tea and sauce

00:13:22

[applause]

00:13:23

now let’s do it garlic sauce we

00:13:26

will need the garlic itself and today we

00:13:29

forgot to take something honestly, crush and

00:13:31

grater, you can, of course, chop it with a knife,

00:13:35

for example, with a rolling pin, but

00:13:39

now we will do one method that one

00:13:43

shepherd in the mountains showed me

00:13:48

how they chop garlic using improvised

00:13:51

means,

00:13:53

here we have a plastic bottle

00:13:57

it won’t work in a small bottle, I’ve already

00:13:59

tried this before, we need just such a

00:14:03

big one,

00:14:10

add a little salt there,

00:14:14

it will be like an abrasive, the coarser

00:14:18

sea salt,

00:14:21

I think it has a strong effect, but it sounds

00:14:24

cool,

00:14:28

and now I remember some

00:14:30

rhythmic track that we played in our

00:14:33

heads,

00:14:38

that’s all magic

00:14:49

a little pepper

00:14:51

adds something this is the bottom I add

00:14:57

everything is ready when the

00:15:01

dumplings are ready when we pull out at this

00:15:04

moment we will pour the broths here and this sauce

00:15:06

is ready for now its also in a word

00:15:10

now let’s quickly roll out the dumplings it’s getting

00:15:13

dark by four it’s

00:15:14

slowly forward the

00:15:17

corn dumplings are made very we easily

00:15:20

form these balls

00:15:23

we try to make 1 size

00:15:33

similar to a ball as I already told you at the

00:15:36

beginning of the video and the voice is called that

00:15:40

because the meat used is let’s say

00:15:43

lamb or beef

00:15:44

it can be goat meat, anything

00:15:48

at all if there is dried meat

00:15:52

you can use it too it will be

00:15:54

called date and gigolo our translation

00:15:58

means

00:15:59

from dried meat dumplings if chicken

00:16:04

then naked then this chicken in Chechen style

00:16:11

now to make this dumpling we

00:16:15

need to take this

00:16:17

lump of dough

00:16:19

like this we press our fists with

00:16:23

three fingers that’s it and it’s

00:16:25

ready this is

00:16:29

this piece of dough and this head is

00:16:32

already here, we wet our hands

00:16:36

so that

00:16:40

nothing complicated sticks

00:16:45

to our hands like this with three fingers your

00:16:49

hand can be bigger than mine can with two

00:16:51

fingers

00:16:54

I must admit that this is my first time using those made from

00:16:57

corn flour, I thought that it would be more

00:17:00

difficult for

00:17:01

us to have dumplings By the way, they are sold in stores

00:17:05

as a semi-finished product that has already been prepared,

00:17:08

and you need flour here at

00:17:10

any moment, but you can drop by at any

00:17:14

time, but you don’t have to do it once in a while,

00:17:15

like an ordinary

00:17:16

product that is sold, it

00:17:19

can be of high quality and not very good, but

00:17:22

doing it yourself is interesting since not

00:17:26

almost any dog

00:17:31

knows how to make dumplings, I think girls

00:17:34

especially this is the main national dish,

00:17:38

this

00:17:40

may be a tradition loudly said when a

00:17:43

girl gets married a new home comes the

00:17:46

first thing she has to cook is

00:17:49

dumplings this is the first test

00:17:53

so I think that in any case everyone should be

00:17:57

able to make dumplings this dish is very

00:18:00

simple in fact, you see here

00:18:02

the dough and there is nothing more meat, but for some reason

00:18:04

it is so close

00:18:07

to my heart and I have eaten it many times and not

00:18:12

everyone makes it tasty, so I can’t

00:18:14

understand what the paradox is, apparently

00:18:17

some piece of soul is added there to

00:18:20

it was delicious,

00:18:27

now we roll out the

00:18:28

flour dough

00:18:32

too thin, it’s not necessary

00:18:36

enough, I even went a little too far,

00:18:39

now we make these strips,

00:18:42

look with a

00:18:44

knife,

00:18:55

sprinkle it all with flour and so that it doesn’t

00:18:57

stick together,

00:18:59

now these strips

00:19:02

make these small strips, let’s

00:19:14

see now what will happen in general magic,

00:19:16

this is called a technique three fingers

00:19:19

kung fu

00:19:21

now look, take this stripe thing,

00:19:27

press it with three fingers like this and

00:19:30

scroll it again and in the opposite

00:19:32

direction and all this dumpling with

00:19:36

three fingers scrolled like this,

00:19:39

scrolled it in the opposite direction, did it,

00:19:42

scrolled it in the opposite direction,

00:19:45

of course I can’t do this quickly for those who

00:19:47

often prepare dumplings, they just

00:19:49

give it out just like from a machine gun,

00:19:52

so I’ll be doing it for a very long time, I have

00:19:55

n’t tried anywhere, friends,

00:19:58

look again carefully, here

00:20:02

we press our fingers on ourselves like this, scroll

00:20:05

again in the opposite direction,

00:20:07

scroll everything back it

00:20:13

turns out to be so easy to make

00:20:17

in any dish that is prepared from dough,

00:20:20

it first of all frightens with

00:20:24

its

00:20:25

illusory complexity that you have to tinker with the dough, in

00:20:29

fact it is very simple

00:20:33

and burned ours is similar to many other

00:20:36

dishes of other peoples

00:20:38

from time immemorial so that everyone eats the dough and

00:20:42

everyone had meat, everyone grew wheat, made

00:20:44

flour and came up with something out of it, that’s why

00:20:49

the same Dagestan khinkal,

00:20:54

Kazar beshbarmak, Kyrgyz beshbarmak,

00:20:57

I think there are many other dishes here

00:20:59

that I don’t know, but they don’t look like less often, the

00:21:06

girl’s voice has finished sculpting everything, now

00:21:08

take out the meat

00:21:12

[applause]

00:21:14

beautiful place we have

00:21:16

lamb

00:21:18

[applause]

00:21:21

before we cook the dumplings in this broth

00:21:25

we need to drain a little to

00:21:27

drink it when it already contains

00:21:31

flour the taste is not so

00:21:35

pure now let's pour out the dumplings

00:21:38

[applause]

00:21:46

now we send the dumplings we will

00:21:48

cook them one by one I know that someone

00:21:52

does this by stirring, but

00:21:54

I don’t have that kind of experience and they don’t really

00:21:57

doubt that it

00:21:59

will be good.

00:22:02

First, let’s cook the corn; they

00:22:05

don’t cook for long because the flour, that is, the

00:22:09

corn, is already fried before it’s ground and

00:22:14

considered halfway, it’s already ready in minutes.

00:22:18

5-6

00:22:25

it’s time to take them out

00:22:29

[applause]

00:22:35

[applause]

00:22:55

we take them out

00:22:57

now we have everything ready the

00:22:59

dish is starting to form

00:23:04

here in one tray put in the middle

00:23:07

we have this bowl with garlic sauce

00:23:11

now the same broth add a

00:23:14

bowl of garlic the

00:23:22

hour has come

00:23:26

let’s try our dumplings

00:23:28

dip garlic sauce

00:23:43

now

00:23:46

let's put corn in onion sauce let's try

00:24:01

it all cover it with hot broth and

00:24:03

enjoy life friends it's very

00:24:06

tasty

00:24:07

meat

00:24:15

meat at all without similar dishes as you

00:24:18

can see very simple

00:24:22

but very satisfying

00:24:26

in general Chechen cuisine is not rich

00:24:30

in a variety of dishes this is due to the fact

00:24:33

that

00:24:35

in all the time, the

00:24:37

Chechens were

00:24:39

constantly protecting from someone from the mountains,

00:24:41

constantly the men took part in some kind of

00:24:43

hostilities and there was no time to

00:24:48

develop food, let’s say, so this

00:24:52

purely some kind of energy source

00:24:55

has always been and now, as if I haven’t

00:24:59

heard of anyone coming up with some kind - this is a new

00:25:01

dish

00:25:03

that has become popular among the people,

00:25:08

so the Chechen cuisine is not rich, well,

00:25:12

everything I have is very tasty,

00:25:15

you can see for yourself if you

00:25:18

come to Chechnya,

00:25:20

almost all establishments

00:25:22

have this dish, with the

00:25:24

exception of some

00:25:27

narrowly focused ones there. - sushi

00:25:29

restaurants and so on in all the others

00:25:32

there is

00:25:35

burned ours

00:25:43

as the father says the firebox is very tasty

00:25:49

friends if you liked this video don’t

00:25:51

forget to like and write any

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comments to support its

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promotion and be sure if you

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like this video I will make a new

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Chechen one - a dish for you so

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see you

Description:

Чечня и горы как два синонима, именно поэтому я буду показывать вам в своих выпусках в основном горную часть чеченской республики, ведь в горах Чечни сохранилась первозданная красота чеченской природы и естественно сами чеченцы живущие в горах представляют особый интерес. Будем знакомится с национальной кухней чеченцев, узнаете какие национальных блюда входят в чеченскую кухню. Будем совершать походы с ночевкой и без в горы Чечни, готовить на природе интересные и вкусные блюда, шашлык не в счет. Как приготовить жижи галнаш? любимое блюдо чеченцев, или как мы себя называем Нохчи, ответ на этот вопрос вы узнаете из моих выпусков о Чеченской республике и местных жителях чеченцах. МОЙ ИНСТАГРАМ: https://www.instagram.com/beshta_ 🎶 МУЗЫКА ДЛЯ ВАШИХ ВИДЕО 🔥30 дней БЕСПЛАТНО: https://www.epidemicsound.com/campaign/invite-a-creator/?_us=Referral&_usx=tpliwe По поводу рекламы: [email protected] Снято на lumix gh5, lumix 12-35 f2.8, mavic air 2s, dji fpv, iphone 12 Вы можете поддержать меня в развитии канала перейдя по ссылке https://www.donationalerts.com/r/beshta #чечня#жижиггалнаш#чеченскаякухня

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