Zhizhig-galnash (meat dumplings)

for broth and meat

1.5-2 kg Fatty mutton (beef)

Salt to taste

for dumplings

600-700 g Corn flour (wheat)
some flour to choose? we'll show

for seasoning

200 g Garlic

250 g Fat from the broth

Salt, ground black pepper, lemon

Boil the meat in large pieces in salted water for at least an hour. Remove from the broth and cut into small pieces.

Cornmeal brew boiling water and knead the dough (made from wheat flour kneaded ordinary unleavened dough). Roll out to a thickness of 1 cm, cut into diamonds (or simply pinch off pieces of dough). Then each piece on floured board to press three fingers and stretching. Receive such shells, in which well-delayed seasoning. Boil the broth.

Remove fat from the broth and pour them pounded garlic with salt and season with pepper, add lemon juice.

To supply a dish put dumplings, put the pieces of meat. Broth and garlic seasoning served in portions in bowls.

The photo also onion sauce Burma

In Ingush tradition file sauce Burma

Boil the potatoes in water with 1/4 pound of raw onion head. Add a full tablespoon of sour cream and a little homemade butter. Dilute broth (from zhizhig alnysha) until liquid consistency and mix. Vegetable oil overcook the onions and a small amount of carrots on a fine grater. Mix the potatoes. Bring to the boil, season with salt and plenty of red pepper. Serve in individual piala to zhizhig galnyshu.