Zhizhig-galnash
10 servings
180 minutes
Zhigig-galnash is a traditional Chechen dish symbolizing home comfort and hospitality. Its history dates back centuries when warriors and hunters returned to the hearth expecting a hearty and simple meal. A rich broth made from fatty beef infused with the aroma of parsnip, fragrant pepper, and cloves creates a strong base. Tender dumplings that are thin and elastic absorb the broth's flavor, while the spicy berblan sauce on garlic mashed potatoes complements the dish's harmony. It is food that warms the soul, unites families, and prompts reflection on roots and traditions. Served separately—broth, dumplings, and sauce—so everyone can enjoy the richness of flavors at their own pace.
1
Roast the parsnip root on a flame or dry pan for a rich aroma. Gather a bouquet garni of parsnip, allspice, cloves, and hot pepper. Add it to the beef, pour in water, and cook the broth. The broth should reduce by half.
- Parsnip: 1 piece
- Allspice berries (whole): to taste
- Cloves: 2 pieces
- Chili pepper: 1 piece
- Fatty beef: 3 kg
- Water: 6 l
2
For the dumplings, mix flour, eggs, salt, white pepper, and 100–200 ml of water into a uniform mass. Shape the dumplings and boil until cooked in half of the broth. The thinner the dumpling, the better.
- Wheat flour: 1 kg
- Chicken egg: 2 pieces
- Salt: to taste
- Ground white pepper: to taste
- Water: 6 l
3
For the berblan sauce, boil the potatoes and make a puree. Then mix the potatoes with 100 ml of broth, chopped parsley, and garlic. Serve everything separately – broth, dumplings, and sauce.
- Potato: 100 g
- Water: 6 l
- Parsley: to taste
- Garlic: 50 g
