Delicious dish zhizhig galnash: useful tips and cooking options

The most delicious Chechen national dish is zhizhig-galnash, translated into Russian as meat with dumplings.
According to experts, there are several different recipes for the dish. The chosen meat, as well as the method of preparing dumplings, affects the taste and appearance of the product.

Each chef will prepare dumplings in his own way and give them a unique shape. Experienced cooks use corn and wheat flour.

The benefits and harms of the dish

Zhizhig-galnash is useful for men to eat to increase the daily amount of calories lost during physical activity. But for women, on the contrary, it is better to refuse a large portion of dumplings with meat, especially if they are watching their figure.

People who are overweight should not consume flour products; prepared dumplings in large quantities will not benefit the body, and moderate consumption is considered beneficial.

In addition to dough products, meat is served with the dish; for men, fatty varieties are chosen, and for people on a diet and figure, it is better to use medium fat or low-fat.

Difficulty and cooking time

Zhizhig-galnash is easy to prepare, the main thing is to knead the dough correctly. It should not turn out tight or blurry. To do this, choose the right flour.

A good product meets high requirements; it is better to use the highest quality flour, which has strong gluten. Be sure to cook the meat until done. The dish usually takes from 30 to 45 minutes, sometimes longer, not including preparing the dough.

Chechen national dish (“Sharoyn pachchakhyan khingalnash”)

Detailed description: Khingalnash in Sharoi style is an amazing dish prepared by Chechen highlanders (lamankhoi) living in the villages of Sharoy, Khimoy, Khakmadoy and others in the Sharoysky district of the Chechen Republic. The recipe for this dish came to us from our mothers and grandmothers, who, in turn, learned from their parents. The local mountaineers call “khingal” a small round piece, shaped like a belyash (only closed), stuffed with herbs and cottage cheese, boiled in water. The name of this dish comes from the Chechen words “khi” (from the Chechen language - water) and “gala” (from the Chechen language - a piece of dough). Khingalnash in Sharoi have an unusual taste and great nutritional value, since the filling includes, in addition to healthy cottage cheese, herbs. To collect the herbs that make up the filling, choose environmentally friendly places inaccessible to animals. These are herbs that grow in the area, such as: nettle, thyme, mint, dandelion leaves, shepherd's purse leaves, green onions, shiba. It turns out that near the steep side of the stream, the nettles are juicier, the mint is more aromatic, the dandelion is more tender, and the thyme is more fragrant. Well, the most important component, popular among local gourmets, is shiba, which tastes like something between overripe wild garlic and milky garlic. This rare plant also does not grow everywhere here in the Sharoi Mountains. To get it you need to go higher up the Argun. It also grows in the village of Khakmadoy. The cottage cheese for the filling should be grainy and well-pressed, crumbly, made from whole milk. Sharoi khingalnash are distinguished by the fact that they must be perfectly round in shape and very thin, so that the openwork herb filling can be seen through the dough. And if they turned out like that, then it was considered the highest skill of the Sharoi mistress.

Pachchakhyan galnash (royal dumplings). Why are they called that? According to Alfatu Askhabovna Gazieva, they were called that because they are very difficult to prepare, and they are extremely tasty, that is, worthy of a king (her aunt, who was already over 90 years old, told her about this).

The filling for royal dumplings (pachchakhyan galnash) and Sharoi khingalnash is prepared differently, depending on the herbs in season. Local housewives believe that to prepare this special dish you need to put your soul into it, and then your guests and household members will definitely like khingalnash in Sharoi style and pachchakhyan galnash.

We will describe recipes for preparing khingalnash in Sharoi style and pachchakhyan galnash with two fillings. Recipe:

Preparing the herb filling: after sorting and washing each blade of grass, finely chop the herbs, add homemade cottage cheese from whole milk, salt, melted butter, egg, mix everything thoroughly and set for 15-20 minutes to “combine the flavors.” The filling is ready.

Preparation of wild garlic filling : the wild garlic is separated from the “boots”, washed, put on fire in pre-boiled and salted water (if you add cold water, the color of the wild garlic changes and the taste and beneficial qualities of the product are lost during the cooking process). Boil the wild garlic until half cooked, then drain the water from the pan, add melted butter and fry for three minutes. Then the wild garlic is transferred to a dish, allowed to cool, and then finely chopped so that the dough does not tear when modeling.

Ramson is collected in February in forests directly from under the snow; it can be bought at any market in the Chechen Republic until the end of April. Local housewives choose young wild garlic, which is especially tasty and healthy. Ramson, also called the “2nd bread of the Vainakhs,” awakens the appetite and is very well absorbed by the body. In addition, it is a powerful natural antioxidant and grows in foothill forests, under the snow. It is also good for the heart, can lower blood pressure and blocks the appearance of cholesterol plaques. Ramson is recommended for vitamin deficiency, atherosclerosis and hypertension. Wild garlic leaves have bactericidal properties.

Preparation of the dough:

A simple, not very stiff dough is kneaded from wheat flour by hand, with the addition of eggs, salt and water. Roll out a large layer of dough 5-7 mm thick. and using a mold, circles with a diameter of 10 cm are cut out of it. Then each circle of dough is filled with the finished filling and carefully wrapped in the finished dumpling. In order to get an ideally shaped dumpling, you need a lot of dexterity, your fingers dance around the khingal and the small round piece, shapeless at first, gradually turns into a neatly decorated closed white dumpling.

From corn flour, the dough is also kneaded by hand with hot water with the addition of wheat flour (in an approximate ratio of 10:1), a pinch of soda and salt. Wheat flour gives the dough elasticity, and a pinch or two of baking soda loosens and makes it airy. The dough is very capricious and delicate, it needs to be made in small portions (the dough does not like to sit, its consistency changes), and dumplings are made from it immediately. For better and more convenient modeling of dumplings from corn flour, you need to prepare hot water in a bowl, into which you need to dip your hands during the cooking process. Also, for ease of modeling, the entire dough is rolled into a kind of cone, and then a small piece of dough is taken, rolled in the hands into the shape of a ball, then pressed with one hand into the shape of a small cone-shaped cake, a cup, then the filling is placed on top of the cake and carefully (because the dough very tender) is rolled into the shape of a round dumpling (as shown in the photo and video), so that all the filling remains inside.

In mountainous Chechnya, mainly corn flour is used. Corn appeared in the mountains of Chechnya back in the 18th century. In the old days, during the time of our grandfathers and great-grandfathers, it was not possible to grow wheat high in the mountains. The harsh living conditions dictated their own rules of survival to the mountaineers; every piece of land was used here and corn was mainly grown on the slopes of the mountains. Corn has very high nutritional value, and highlanders who consume it enjoy excellent health. There are two types of corn flour - coarse and fine grind. Currently, every settlement in the Chechen Republic has its own mill where corn is ground into flour, and even some villagers have a small mill in their yard. If you have to buy corn flour at the market, then you need to taste it, it should not be bitter (if it is bitter, it means the flour has stagnated, and this indicates its staleness). Corn flour is very tasty and healthy and is considered a dietary food, helps digestion, normalizes metabolic processes and cleanses the entire body. The high calorie content of corn flour could be considered a negative quality, but it is worth noting that with a high caloric content and acidity index, it is easily absorbed by the body. As the old people used to say: “Akhyar-kiran doizig du iz” (“corn flour is a broom for the stomach”).

The finished semi-finished product is carefully thrown into boiled salted water, several pieces at a time, left to cook for about five minutes, carefully removed with a slotted spoon and transferred to a large dish - shun. To carefully remove the royal dumplings from the pan, Sharoi craftsmen make special wooden colanders.

Ready-made Sharoi dumplings (khingalnash in Sharoi) and royal dumplings (pachchakhyan galnash) are served in a large dish, generously sprinkled with melted butter, with an additional portion of melted butter in a bowl. The dish can be served with homemade sour cream, t1o-beram (sauce made from homemade sour cream and salted cottage cheese) and kald-det (salty sauce made from homemade cottage cheese and melted butter) to taste. This mountain delicacy is beautiful, but only after biting it can you judge how tasty it is! It's amazing that the thin, almost transparent dough retains all the odors, concentrating them inside the dumpling. You just need to bite into it for those aromas to come out. You also need to know that inside the dumpling there is an unusually tasty and fragrant juice. It splashes and flows over the fingers, so you need to correctly hold the Sharoi Khingal and Pachchakhyan Gal by the “waist” at the widest point with the fingers of both hands. Having successfully taken the first bite, drink the juice in small sips, carefully so that not a single precious drop is spilled!

G1oza yuurg huyila! (Bon appetit!)

Food preparation

What should be done:

1. Sift the wheat or corn flour thoroughly so that there are no lumps or other impurities.
2. Rinse lamb or beef meat, remove veins and film, then cut into medium-sized pieces.
3. Peel the garlic, rinse under running water, then grind until mushy.
4. Sort out the parsley and dill, remove unnecessary branches, remove dry leaves and rinse under running water. Chop the processed greens with a knife.
5. Use fresh and whole chicken eggs, rinse thoroughly before use.

How to prepare zhizhig-galnash

You need to follow simple rules:

1. Cook beef or lamb meat for 2-2.5 hours. At the end of cooking, season with salt and pepper to improve the taste, add peeled onions. Place the finished product in a bowl.
2. While preparing the semi-finished meat product, knead the dough from 3 eggs and flour, the same as for dumplings, place in a bag and set aside for 15 minutes.
3. Cut the finished dough into several equal parts. Sprinkle flour under the dough and roll out.
4. The result will be a sausage; you need to crush it and use a knife to cut into equal strips 0.5-1 cm thick.
5. When the broth boils, salt and pepper it, and then drop in the pieces of dough. Boil the product for 10-15 minutes.
6. Separately prepare a sauce from peeled and crushed garlic, pour 200 ml of broth into it, stir thoroughly and season with chopped herbs.
7. Pour the sauce over the finished dish and serve.

Ingredients and number of servings

• 1 kg of lamb, maybe beef;
• 200-300 grams of wheat flour;
• 3-4 cloves of garlic;
• 1 hour a spoonful of ground black pepper;
• 1 bunch of dill and parsley;
• 2 chicken eggs.

The product makes 3 servings.

How to cook Chechen dumplings

The chicken recipe is dietary and healthy. Chicken meat cooks quickly and turns out tender. It's perfect with fluffy corn dumplings and zesty garlic sauce. How to make zhizhig-galnash?

Prepare the broth

Rinse the chicken thoroughly under clean water, cut into portions if necessary, place in a pan, and cover with water.

Cook the broth over medium heat for one hour, skimming off the foam. At the end, add salt, pepper, bay leaf, remove the pan from the heat.

Tip: add spices and aromatic herbs to the broth, then it will acquire a bright taste and rich aroma.

Knead the dough

Dumpling dough: Pixabay

Knead the dough for dumplings. Pour flour into a deep container, beat in an egg and pour in water. Knead thoroughly into a soft, manageable dough, like dumplings.

Chicken in the oven with potatoes and zucchini

Add more flour or water if necessary to achieve desired consistency. Cover the container with the dough with a clean towel and leave in a warm place for 30–45 minutes.

Make dumplings

Form dumplings. To do this, roll out the dough into a sausage with a diameter of 4–5 cm, cut into portions 1 cm wide.

Form each piece of dough into a small block and press it flat with your fingers onto the surface of the cutting board.

Boil water in a large saucepan, add salt. Boil the corn dumplings for 10-15 minutes, stirring constantly to prevent them from sticking.

Check the readiness of the dough. To do this, cut one dumpling. The finished dough has a uniform color when cut.

Sauce for dumplings

Country-style potatoes in the oven: recipe

Prepare the sauce. Pass the peeled garlic through a garlic press into a separate container and grind with a small amount of salt. Pour the mixture with hot broth.

Place the cooked dumplings in a colander and place in a large flat plate. If desired, remove bones from cooked chicken.

Place pieces of meat in the center of the dish. Serve the Chechen dumplings hot, topped with aromatic sauce and bowls of broth. A hearty and healthy dinner is ready!

A unique selection of news from our editor-in-chief

Zhizhig-galnash is a hearty and tasty Chechen dish . Previously, women prepared it so that a man could get his daily calorie intake in one meal and work without losing strength. The dish really turns out to be very high in calories, and those who are watching their figure should consume it with caution. Of course, such a dish is not for every day, but you can try to cook it as an experiment.

Editorial “So Simple!” will tell you how to cook dumplings in Chechen style with lamb and traditional sauce. Write down the recipe!

Step-by-step preparation of Chechen dumplings with photos

Rinse the beef or lamb thoroughly and chop it into small pieces, put it in a saucepan and add more water. Prepare the broth. At this time, peel the onion and add it whole to the meat. Salt the ingredients, add a little pepper and bay leaf. The broth will be ready in 1.5 hours; when foam appears, remove it.

While preparing the broth, you need to knead the dough for the dumplings. To do this, pour water into a deep bowl, add salt and soda, a little oil and stir. Add sifted wheat flour to the ingredients and replace the dough. The finished product should rest for 15 minutes, so it should be covered with a cloth.

Cut the dough into equal parts, you should get at least 5. Form the semi-finished product into sausages with a diameter of 2 cm and cut into dumplings.

Form galnash from dumplings. Press the dough pieces with your fingers, place your palm on top and roll.

The semi-finished product should look like the photo below.

Sprinkle the surface with flour and place the products one by one.

Remove the meat from the finished broth, pour a little liquid into a separate bowl, and sprinkle the product with finely chopped green onions on top.

Boil the dumplings in a separate broth liquid for half an hour, the main thing is not to overcook them.

Prepare sauce from peeled garlic. To do this, grind the ingredient with salt and mix with the broth. After preparing zhizhig-galnash, you need to prepare the serving. To do this, use a bowl with garlic and sauce, put it on a dish, and lay out dumplings around it, place pieces of meat on them. Pour the broth into a separate bowl to fill the dish.

Chechen dish zhizhig-galnash: recipe, features

What is a dish like zhizhig-galnash? A step-by-step culinary recipe for this lunch will be described in this article.

general information

Zhizhig-galnash is a Chechen national dish, which translated means “meat dumplings”.

Experts say that there are a huge number of varieties of this dish. Moreover, its taste and appearance depend on the type of meat chosen and the method of preparing dumplings.

• How is zhizhig-galnash prepared? Every housewife should know the recipe for this dinner. Experienced chefs claim that dumplings for this dish are made from corn or wheat flour. Moreover, they differ in their unique shape, which depends on the cook and his masterly ability to handle the unleavened dough.
• What is zhizhig-galnash? The recipe for this dish states that the formed dumplings made from wheat flour have an oblong shape (about 4 cm in length). When similar products are made from cornmeal, they may be oval and slightly flattened.
• Typically, corn dumplings are prepared for a festive feast. In this case, they must be formed immediately before heat treatment. Experienced chefs are able to make several hundred even and identical dumplings in just half an hour. Each product is smoothed out with your fingers and then rolled into a shell.

As for inexperienced housewives, most often they make dumplings depending on the meat product. They can be of completely different shapes.

Choosing the Main Ingredient

What meat is zhizhig-galnash made from? The recipe for this dish states that it can be made using fresh beef, lamb, turkey or regular chicken. It should also be noted that such products are often sculpted using valuable varieties of sea and river fish.

What else can you make zhizhig-galnash from? The recipe for this dish says that some housewives sell it using offal or homemade sausage. By the way, in the latter case we are not talking about Chechen, but about Vainakh cuisine.

Making dumplings in Chechen style zhizhig-galnysh

If you are tired of everyday dishes, we recommend trying the food of other nations. For example, in Chechnya, a dinner called zhizhig-galnysh is almost always prepared for the holiday table. In the European and Central parts, only a few have heard of this dish. Therefore, we suggest making it yourself and surprising your guests.

So, to prepare delicious Chechen dumplings, you need to have:

• any fresh meat (beef, lamb, chicken) - 500-900 g;
• wheat or corn flour - 500-700 g;
• large chicken egg - 1 pc.;
• table salt - 1 dessert spoon;
• cold filtered water - 250 ml;
• garlic cloves - 6-7 pcs.

Cooking meat

Zhizhig-galnash is a Chechen dish, for the preparation of which you can use completely different types of meat product. It is thoroughly washed, unnecessary elements are cut off, and then placed in a pan, filled with water, salted and cooked until fully cooked.

As soon as the meat becomes soft, take it out, cool slightly and chop into medium pieces. As for the broth, it is divided into two halves. One of them is used for cooking dumplings, and the other for serving.

Making dumplings

Before forming the Chechen dumplings, you should knead the unleavened dough. To do this, pour sifted flour into a deep bowl. Next, a small depression is made in it, into which water is poured. A chicken egg and a dessert spoon of salt are also added there.

• By mixing the products with your hands, you get a very stiff and elastic dough, which is divided into two equal parts. One of them is rolled out into a flat cake 1 cm thick. After that, it is cut into strips 20-30 mm wide. Next, each product is divided again, but into smaller pieces, that is, 1 cm wide.
• Place a small strip on a cutting board sprinkled with flour, press it with three fingers, and then stretch it towards you. As soon as the dough is released, it should come together on its own and transform into something like a shell.

Similar actions are carried out with all the remaining pieces of the base. As for the second half of the dough, it is processed in exactly the same way.

The process of cooking dumplings

Chechen dumplings should be cooked on the stove. To do this, one half of the broth remaining after cooking the meat product is placed on high heat. As soon as the liquid boils, all the flour products are placed in it one by one. In this case, the semi-finished products are immediately stirred with a large spoon. They do this so that they do not stick to each other and to the bottom of the dish.

It is advisable to cook the dumplings over medium heat for no more than ¼ hour. During this time they should become soft and increase slightly in size.

Preparing the sauce

The sauce for the Chechen dish zhizhig-galnash is prepared quite simply. To do this, the garlic cloves are peeled, placed in a deep plate, and then salt is added and crushed with a masher. Having received a homogeneous and aromatic mass, add the second half of the meat broth to it. At this point, the process of preparing the sauce is considered complete.

Cooking options

Chechens prepare the famous product zhizhig-galnash in different versions. Recipes consist of a choice of meat and flour. The classic recipe uses cornmeal and lamb. Chechens love to eat dry meat with dumplings.

Zhizhig-galnash made from corn flour

Grind fatty lamb or pork meat into small pieces and cook until tender. In a separate pan, boil galnash from corn flour. Cook for no more than minutes; readiness of the product can be determined by breaking the dumplings; their consistency should not differ from each other. Separately prepare garlic sauce.

Peel the ingredient, crush it and mix with salt. Prepare bowls and pour some broth into them. Place the corn dumplings on a flat dish and serve with small pieces of meat. Serve garlic sauce in a separate bowl. You can additionally prepare Hyonk broth; the dish has a pleasant taste, it is nourishing and healthy.

Recipe with dried meat

Pre-prepared dumplings from raw dough, 1 cm thick, must be boiled for 5-10 minutes. To prepare dough products, use meat broth. Serve separately with garlic sauce, in which it is customary to dip dumplings and dried meat.

Zhizhig-galnash with pumpkin

Prepare dough products as described in the classic recipe. Boil the meat and cook the pumpkin separately. Serve the finished galnash as usual; in addition to the meat products, place pieces of pumpkin around the bowl.

The main dish of Chechnya

If a crowd of guests gathers in a Chechen’s house, the main dish will always be zhizhig-galnash. Zhizhig

- this is meat,
galnash
- dumplings, zhizhig-galnash - dumplings with meat. Everything is simple, clear and very tasty.

Love for food and just love

In Chechnya they even tell a parable about the hero Magomed, who loved to eat well. When Magomed wanted to get married, they found him a bride in a distant land, where the route lay through Chechnya.

And so, the hero stopped to rest in one of the Chechen villages and tasted zhizhig-galnash... So Magomed remained in the mountain village and ate only dumplings with meat - so much so that soon there was not a single calf left in the entire area. And Magomed finally decided to continue on his way to his bride.

But under the lover of food, the horse collapsed and the cart broke. The bride, meanwhile, married someone else: “Let Magomed marry the zhizhig-galnash!”

And the essence of the parable is that the bride turned out to be impatient, and the zhizhig-galnash saved Magomed from his bad wife. In our history, everything is the other way around.

— Making zhizhig-galnash for two is as easy as shelling pears. Yes, and for a large number of people it is not difficult. It just takes a little more time.

My grandmother and I prepared so many of them that there would be enough for the whole of Chechnya,” says Medina Elbuzdukaeva. “She always said that you can tell by the shape of the dumplings whether a good housewife prepared them.”

Everyone is the same shape, which means someone is very lucky.

- So your husband is lucky?

“Probably,” Medina laughs.

She and her husband got married 18 years ago. Now they have six sons and a sweet daughter. And Mayruddi chose her as his wife precisely because of Medina’s ability to cook delicious zhizhig-galnash.

“I can’t imagine how you can cook them tasteless.” Every housewife does them well. But my husband says that he fell in love with them on the very evening when my father gathered guests to break the fast in the holy month of Ramadan,” says the hostess.

On the second day after the feast, Medina was tidying up the house when a neighbor came to her and said that the girl’s name was Mayruddi.

“I was surprised, I thought maybe he forgot something with us yesterday.” She went around the corner of the house, and he asked: “Please tell me, who prepared yesterday’s zhizhig-galnash?” I immediately answered that it was my mother. I got scared and thought, maybe I didn’t like it, or maybe I saw a small bone in the dish, or noticed foam on the broth? - Medina recalls.

“Then he asked: “Who else is with her?” - "I helped". He paused for a moment and asked, “How would you like to cook them for me in my house for the rest of my life?” I blushed and ran out of there. He was divorced, and I was only 17 years old. But he did not give up and in the end he won. I think that zhizhig-galnash was just an excuse.

Although every time he invites friends, he asks to cook this particular dish.

Zhizhig-galnash recipe

There is a version that Chechen dumplings were originally made in the shape of medallions, and the Chechens borrowed their current elongated shape from Central Asia during the deportation. Well, the dish used to be prepared exclusively from lamb and corn galnash. Now beef and chicken are more popular, and dumplings are preferred to be made from wheat flour.

So, first we take meat - it doesn’t matter what kind. Divide it into large pieces (many people prefer to use meat on the bone, it makes the broth tastier). Put it in a saucepan.

We do not spare water: the meat broth will also be served to the table, and also used to prepare the sauce and, if desired, dumplings. Salt. If you want, add bay leaf and black peas.

It is very important that the broth is transparent - the hostess will be judged by its appearance. If you did not have time to remove the foam from the broth, then after cooking it must be strained.

Source: https://etokavkaz.ru/khoroshii-vkus/glavnoe-blyudo-chechni

Useful tips

If you follow a few rules, you can achieve a very tasty result in preparing dumplings in Chechen style:

1. Instead of beef, you can use chicken, duck or turkey, as well as goose.
2. A sauce prepared with milk is suitable for poultry; in this case, replace the garlic with onions.
3. Some cooks replace the usual sauce with potatoes and broth.
4. The meat can be used in different sizes.
5. It is better to brew corn dough with boiling water and then knead it thoroughly.

The dish is ready, bon appetit!

Step-by-step recipe with photos

Zhizhig-galnash is a dish of Chechen cuisine. A very tasty, rich, tender dish with a subtle hint of garlic and aromatic lamb. Translated from Chechen: zhizhig is meat, and galnash is dumplings. How can it be tasteless? Lamb with homemade dumplings!

Due to the lack of lamb, this dish can be prepared using any other meat. Of course, the taste will not be as rich, but the essence is clear. Galnash is usually made from wheat flour, and on holidays - from corn flour. The shape of the dumplings is modified for each housewife, but implies equal pieces of dough. Beram sauce is also served in different ways: garlic or tomato. It’s easy to prepare, but boiled lamb meat with it is simply delicious.

To prepare the Chechen dish Zhizhig-galnash, any part of lamb is suitable: pulp, on the bone, ribs. Or you can completely replace the lamb, for example, with beef or chicken.

In order for the broth to be tasty, aromatic and rich, put peeled onions, peeled carrots and cut into several pieces into a large saucepan. Place the meat and add water so that all the meat is covered. After boiling, reduce the heat so that the broth simmers gently. In the first minutes, we remove the resulting noise. Cook the meat as if it were jellied meat; it should become soft, tender and fall off the bone easily. If the lamb is young, then 1.5 hours is enough. When ready, add salt and ground pepper to the broth.

While the meat is cooking, prepare galnash (dumplings) - pour water into a bowl, beat in an egg (due to the use of a homemade egg, the dough acquires a beautiful rich yellow color) and add salt. Let's loosen it a little with a fork.

Add sifted flour in parts.

Knead a soft, tender, but flexible dough.

Roll out the dough into a layer 1 cm thick and cut into strips, then cut the strips so that the length is the same. We press each dumpling with three fingers quite a bit and pull it into ourselves. We leave them on the table to dry a little.

Remove the meat from the broth and leave it to cool a little. We strain the broth and divide it into two unequal parts, pour 1/3 into a separate bowl for beram sauce. And boil the dumplings in the remaining broth. They cook quickly, after they float to the surface, let them simmer for 2-3 minutes, and then drain them in a colander.

Add crushed garlic with a garlic press, allspice and, if necessary, salt to the poured broth. The sauce is ready.

We serve Zhizhig-galnash as follows: place dumplings on large plates, place small pieces of meat on top, sprinkle with chopped herbs, and serve beram sauce in a separate sauce boat. Dip the meat into the sauce, or you can pour it into the dish itself.