// Chechen cuisine

Khingalash

Name: Khingalash
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: Chechen cuisine
Ingredients: Flour — 400 g; Kefir — 200 ml; Baking soda — ½ tsp; Salt — a pinch; Pumpkin — 600 g; Sugar — 1–2 tbsp (optional); Butter — 100 g

Khingalash is a distinctive dish of Chechen cuisine: flatbreads of unleavened wheat dough filled with sweet pumpkin. The tender filling goes perfectly with the soft crust, and they are served with melted butter. For softness, the cooked flatbreads have long been dipped in hot water.

The dish is so filling that if a guest eats little, the host may say: "You eat as if you had just had khingalash

// Ingredients

Wheat dough
Sweet pumpkin
Ghee

// Allergens

SugarLactoseGluten

// Historical background

Chechnya has long grown barley, wheat, millet, maize, oats and rice, as well as flax and cotton; barley and wheat are the oldest grains. Dough was made both unleavened and with yeast.

Chechens have long known hop yeast, called khoyakhar. Dough is often soured with sour milk, and fillings are curd cheese, fresh cheese, mashed potato or pumpkin — Chechnya is known for its melon and gourd growing and its livestock.

Khingalash

// Ingredients

// Allergens

// Historical background

Cook it at home

// Ingredients

// Method

Khingalash

// Ingredients

// Allergens

// Historical background

// Ingredients

// Method

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