Embed CodePlays: 1411 (Embed: 0)Chechens have their own particular cusine,somewhat different then the rest of the Caucasus.Though some dishes from the neighbouring ethnic groups have been added to the table from time to time.Chechen cusine has been known for it variety and richness,built around the highlanders obsession with hospitality and the cult of the guest.
Chechen cuisine is one of the oldest in the Caucasus.Cakes cooked from wheat or barley flour, milk and cheese were the main meals of Vaynakhs in the 19th century, meat was only eaten by the rich.A lot of food is cooked over open fire,even fish and some vegetables are coked over an open fire.As Muslims, the Chechens don’t have pork.In all of the Caucasus, mutton, goat, beef or chicken kebabs are eaten.They make a great variety of dairy products such as different types of cheese (including cottage cheese), cream and yoghurt. They also bake their own bread, using wheat or maize flour.One of the most popular dishes is called “jijic-galnych” (boiled noodles and garlic-spiced meat), “plov” (rice with meat and veg), “manty” (large dumplings with meat and veg filling) and fried chicken coated with bread-crumbs.Chechen cusine has borrowed a lot from their neighbouring regions and vice versa.

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