One of the main menu items in the cuisine of the peoples of the North Caucasus is chepalgash - a flatbread stuffed with cottage cheese, potatoes, pumpkin. Today we will show a photo of the preparation of the Chechen dish chepalgash with cottage cheese and green onions, so that everyone can then cook it in their own kitchen on their own.
History of chepalgash
The emergence of any national dish is primarily connected with the history of the people themselves. The history of the Chechen people is harsh, and therefore the dishes that any Chechen is proud of are quick to prepare and high in calories - they ate once and were full for the whole day. Chepalgash is served on the table as an addition to the second course. But chepalgash occupies a special place in the life of a Chechen, some rituals and even fairy tales are associated with it in the history of the people.
One of the rituals is to drive away evil spirits from a young daughter-in-law with the help of chepalgash. To do this, three days after the wedding, chepalgash is baked, a needle taken from the hem of a young girl's wedding dress is stuck into its middle. The daughter-in-law is taken to the river, they throw a chepalgash with a needle into the water and shoot at it, thus driving away evil spirits from her. After that, the young girl can fill a jug of water and return home.
- Kefir - 500 grams
- Cottage cheese - 200-300 grams
- Flour - 500 grams
- Butter - 100 grams
- Chicken egg - 1 piece
- Green onion - 50 grams
- Baking soda - 20 grams
- Vinegar - 30-40 grams
The process of making chepalgash
- Prepare the necessary products;
To begin with, we will prepare the ingredients necessary for the cakes
- First, prepare the dough for our cakes. To do this, pour kefir into a mixing bowl, add a little salt to it, stir.
To prepare the dough for cakes, mix kefir and salt in a container
- Separately, in a bowl, we extinguish the soda with vinegar. It is necessary to make sure that the soda is "extinguished" completely, otherwise its taste will be felt in the dough.
We extinguish the soda with vinegar
- Add slaked soda to kefir, mix and wait for kefir to rise with a hat, which means that the quenching process has passed, the dough will turn out tender and fluffy.
Pour slaked soda into kefir and wait for the fermentation process to begin
- Now add flour in small portions to kefir and knead the dough. The proportion for making dough for chepalgash is 1: 1, that is, if we take 500 grams of kefir, we also need to take 500 grams of flour.
It's time to start. Add flour to the dough. For 500 g of kefir you will need the same amount of flour
- Try not to overdo it with flour so that the dough is soft and pliable, but at the same time it does not stick and does not require a lot of flour when rolling out the cake, for this you can grease your hands with sunflower oil.
It is important not to add too much flour, because in this case the dough will turn out very steep. When rolling out the dough, it is better to use not flour, but vegetable oil
- After forming the dough, put it in a kneading bowl, cover with a napkin and set aside for 20 minutes so that it fits a little.
Move the already prepared dough into a bowl, cover with a linen napkin and leave to rise for at least 20 minutes
- Now let's take a look at the filling. Rinse and dry the green onion, then finely chop it.
For the filling, wash, dry and chop the green onion smaller
- Cottage cheese for chepalgash should be taken dry so that it does not release excess water in the filling. In a separate bowl, mix the cottage cheese and egg, salt a little.
Mix dry cottage cheese with egg and salt
- Add the chopped onion to the curd.
We combine chopped onion and cottage cheese
- Mix everything thoroughly, trying to grind the grains of cottage cheese into a homogeneous mass.
Mix the filling well and turn it into a mass without lumps
- Divide the dough into pieces. You need to roughly estimate how many cakes your filling will last, how many parts of the dough and separate from the common piece. Roll each piece of dough into a ball, sprinkle with flour.
Divide the finished dough into separate cakes, counting on the amount of filling. From each we form a ball
- Roll out a small cake, about 1 cm thick.
We roll each ball into a blank about 1 cm thick
- Put the finished stuffing in the middle.
Put the stuffing inside each cake
- We collect the edges of our cakes in one bundle and carefully pinch them.
We collect the edges of the cakes with a bag, like khinkali, and pinch them well
- Gently with your fingers, so as not to tear the dough, knead the cake, then you can roll out the cake a little with a rolling pin. In Chechnya, the mastery of the hostess is judged by the fineness of the rolled chepalgash, since it is very difficult to roll out a thin cake without tearing the dough. If for the first time you do not get a thin cake, do not be discouraged, the experience does not come immediately, but the taste will not change much from this. It will still turn out very tasty.
Gently level the securely sealed cake with your fingers, and then roll it thinly with a rolling pin without violating integrity
- Put the rolled cake on a dry hot frying pan without adding oil. It is better to choose a cast-iron pan with a thick bottom, then the cakes will not burn and bake well.
We heat the pan and put the cake on it without adding oil
- Chepalgash must be baked on fire until a beautiful golden crust appears on both sides of the cake. Usually it is about 4-5 minutes. After baking, put the finished cakes on a plate.
It is necessary to bake chepalgash until ruddy appears on both sides for about 5 minutes
- In a separate bowl, melt the butter.
Melt a little butter
- When all the cakes are ready, we will prepare hot water in a separate large bowl so that we can endure our fingers and wash each cake with hot water to wash off the soot from the pan and excess flour from it. From this cakes will turn out especially tender.
We wash the finished cakes with hot water with our fingers
- Now brush each cake with melted butter and put them back on a plate or dish.
It's time to brush the cakes with melted butter
- When the cakes are slightly soaked with oil and cooled, cut them into segments. Now the chepalgash is ready. Bon appetit!
Let the cakes cool a little and soak with oil, and then everything is on the table
The benefits of the dish
Chechen chepagash is a hearty and high-calorie dish, but very healthy, since it undergoes minimal heat treatment and the products in it practically remain fresh. And this means that cottage cheese, having calcium, phosphorus, iron, magnesium, vitamins of groups A, B, D, retains them in a ready-made dish. In addition to all the useful qualities - cottage cheese is easily digested and milk sugar is almost completely absent in it. If you decide to cook chepalgash with pumpkin or potatoes, the usefulness of these products will also not be violated, all valuable vitamins will remain in the finished dish. And in order to fully enjoy the taste of the dish of the peoples of the North Caucasus, ready-made chepalgash should be served on the table with hot sweet tea with milk.