Difference between revisions of "Cirdingis"
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==Ingredients== | ==Ingredients== | ||
| − | * 1 kg red [[ | + | * 1 kg red [[meat|meat]] |
| − | * ½ kg [[ | + | * ½ kg [[flour|flour]] |
| − | * 3 cloves [[ | + | * 3 cloves [[garlic|garlic]] |
| − | * [[ | + | * [[Salt|salt]] |
| − | * [[ | + | * [[Tomato Paste|tomato paste]] |
| − | * [[ | + | * [[oil|oil]] |
==Preparation== | ==Preparation== | ||
Revision as of 14:34, 10 May 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. |
| Cirdingis | |
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| Category: | European recipes |
| Servings: | 4 |
| Difficulty: |  |
Cirdingis (pronounced as "jirdingish") is a traditional Chechen meal. Its other name is "galnish".
Ingredients
Preparation
Make a "crater" in the middle of flour
Pour water
Prepare dough
...
...some flour to prevent sticking
Dough is ready
Prepare table
Cut dough into chunks
Prepare...
...chunks
Roll chunks
Slightly flatten rolls
Cut little finger sized pieces
...some flour to prevent sticking
...mixing with flour
...
...
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The juice. It is the cookwater of cirdingis
...a little bit lemon
The juice is essential for easy digestion
...the obligatory nap after heavy cirdingis consumption!
