Chechen flatbreads chepalgash with cottage cheese and green onions
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Chepalgash is a dish of national Chechen and Ingush cuisine. These are thin flatbreads filled with potatoes, pumpkin, but most often with cottage cheese and green onions. They are fried in a dry frying pan and generously poured with butter. The Chechen national dish chepalgash is a bit reminiscent of khachapuri, but it is a completely different tender and juicy flatbread. The peoples of Chechnya and Ingushetia have many traditions and rituals associated with this dish.

The recipe for Chechen chepalgash does not require a large amount of ingredients and is quite simple to prepare. The dish turns out to be very nutritious and incredibly tasty.

Ingredients

For filling:

Cottage cheese – 1 pack (200 g);
Green onions – 1 bunch;
Chicken egg – 1 pc.
For the test:

Kefir – 1 glass;
Salt – 0.5 tsp;
Soda – 1 tsp;
Flour – 2.5-3 cups.
Butter - for coating.

First, let's prepare the ingredients.
In a deep bowl, mix kefir, salt and soda.
Slowly add flour, gradually kneading the dough.
The dough should be firm but pliable. Leave the dough to rest, covered with a towel, for 20 minutes.
In the meantime, let's start preparing the filling. Finely chop the green onions.
Add green onions to the cottage cheese and break a raw egg.
Mix all ingredients thoroughly.
Divide the dough into 8-10 balls. Roll out the ball a little and add 2 tablespoons of filling.
Pinch the edges of the cake upward.
And then roll out the flatbread thinly again, with the filling inside. The thinner the better. I couldn’t do it too thinly; the filling kept trying to come out.
Heat the frying pan. Bake the flatbreads on both sides in a dry frying pan over moderate heat.
Grease the finished cakes generously with melted butter. It is also customary, before greasing it with oil, to dip the chepalgash for a second in boiling water to wash off excess flour. This makes the cakes even more tender. But I didn't do that. And it turns out very tasty.

Before serving, cut our Chechen flatbreads with cottage cheese and green onions into segments.
I hope you will like this recipe for Chechen chepalgash.

Bon appetit!

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Description

Chepalgash with cottage cheese- traditional Chechen flatbreads. Cooking them is very simple and quite difficult at the same time. The thing is that if you don’t follow the cooking sequence and recipe at least a little, then the taste will turn out completely different from what it should be. Sugar is not added to this dish, although cottage cheese is present. More often, green onions are poured into such hearty flatbreads. However, this step-by-step recipe with photos is presented in a more classic version and will tell you how to prepare simple chepalgash with cottage cheese at home.

It is very important to knead the dough for such flatbreads correctly, otherwise they will turn out either too hard or completely soft. Subsequently, we will need to roll out thin cakes from the dough, so its density must meet the requirements. This dish is also unusual in that after frying the chepalgash in a frying pan, we dip it completely in water and grease it with melted butter. The taste will truly be unforgettable and unique. Let's start preparing chepalgash with cottage cheese in Chechen style.

Ingredients

• 
  (250 g)
• 
  (2 tbsp.)
• 
  (180 ml)
• 
  (100 g)
• 
  (1/2 tsp)
• 
  (taste)

Cooking steps

On the work surface we will prepare all the ingredients we need to prepare such a dish as Chechen flatbreads with cottage cheese. Instead of kefir, tan is perfect, but it is best to use homemade cottage cheese with large grains.



Sift the flour into a deep and wide bowl, pour in tan or kefir of your choice, add the specified amount of soda. There is no need to extinguish the soda - this is the first secret of preparing this dish. Knead the dough thoroughly until it is dense but elastic. Covering it with a towel, we leave it to rest for half an hour: this way, later it will roll out and mold very well.



Mix the cottage cheese thoroughly with a small amount of salt to taste as shown in the photo. It’s better to take homemade cottage cheese, but store-bought cottage cheese will also work.



Heat a piece of butter in a water or steam bath.



We divide all the present dough into equal parts: There should be about 10 of them.



Sprinkle the work surface with flour, place the first piece of dough, and lightly roll it into a circle. Place a spoonful of cottage cheese in the center of the circle, then pinch the edges of the dough over the filling. This way we should get a ball of dough with curd filling.



Now let’s flatten the ball a little and start rolling it into a very thin layer: this is another trick to properly preparing chepalgash with cottage cheese. Sprinkle the dough with cottage cheese with flour if it sticks too much to the countertop.



Heat a cast iron frying pan over high heat without adding oil, place the first layer of dough on it, reduce the gas and fry for 2-3 minutes.



We turn over the layer of dough at the moment when the lower part has already turned pink and has risen slightly. Fry the other side in the same way.



Place the finished flatbread on a flat plate and cover it with a lid tightly enough.



The third and final secret of cooking chepalgash is to completely dip the finished flatbreads in lukewarm water: this will help us get rid of excess flour and make the texture of the dough much softer.



Gradually place the flatbreads on top of each other during the cooking process and grease each with prepared melted butter.



We cut the original cake into quarters and serve it like that. Delicious Chechen chepalgash with cottage cheese is ready.



Bon appetit!

For the test:

• Kefir - 1 glass;
• Salt - 0.5 tsp;
• Soda - 1 tsp;
• Flour - 2.5-3 cups.
• Butter - for coating.

Cooking time: 40 minutes.

Number of servings - 6.

Chepalgash is a dish of national Chechen and Ingush cuisine. These are thin flatbreads filled with potatoes, pumpkin, but most often with cottage cheese and green onions. They are fried in a dry frying pan and generously poured with butter. The Chechen national dish chepalgash is a bit reminiscent of khachapuri, but it is a completely different tender and juicy flatbread. The peoples of Chechnya and Ingushetia have many traditions and rituals associated with this dish.

The recipe for Chechen chepalgash does not require a large amount of ingredients and is quite simple to prepare. The dish turns out to be very nutritious and incredibly tasty.

How to cook chepalgash with cottage cheese and herbs - recipe with step-by-step photos

First, let's prepare the ingredients.

In a deep bowl, mix kefir, salt and soda.

Slowly add flour, gradually kneading the dough.

The dough should be firm but pliable. Leave the dough to rest, covered with a towel, for 20 minutes.

In the meantime, let's start preparing the filling. Finely chop the green onions.

Add green onions to the cottage cheese and break a raw egg.

Mix all ingredients thoroughly.

Divide the dough into 8-10 balls. Roll out the ball a little and add 2 tablespoons of filling.

Pinch the edges of the cake upward.

And then roll out the flatbread thinly again, with the filling inside. The thinner the better. I couldn’t do it too thinly; the filling kept trying to come out.

Heat the frying pan. Bake the flatbreads on both sides in a dry frying pan over moderate heat.

Grease the finished cakes generously with melted butter. It is also customary, before greasing it with oil, to dip the chepalgash for a second in boiling water to wash off excess flour. This makes the cakes even more tender. But I didn't do that. And it turns out very tasty.

Before serving, cut our Chechen flatbreads with cottage cheese and green onions into segments.

I hope you will like this recipe for Chechen chepalgash.

Bon appetit!

Chepalgash is a national Chechen dish - flatbread made from yeast-free dough with filling. In the Caucasus, chepalgash is prepared with a wide variety of fillings: meat, cottage cheese, potatoes, pumpkin, greens. We offer you a recipe for making chepalgash with potatoes.

Ingredients (4 servings):

• Soda - 1 tsp.
• Wheat flour - 1 kg
• Salt - 1 tsp.
• Potatoes - 0.8 kg
• Egg - 2 pcs.
• Green onion - 1 pc.
• Butter—for frying

Cooking method:

2. While the dough is rising, prepare the filling: wash the potatoes, peel them, cook and crush until smooth. Add 1 beaten egg, salt and chopped green onions to the potatoes. If desired, you can also add other herbs, such as dill or parsley.

3. Form the dough into a sausage and cut into small pieces. Roll each piece into a flat cake about 3 mm thick, place a sufficient amount of filling on top, and smooth it out. Gather all the edges in the middle and pinch well. Lightly roll out the resulting product again to form a thick flat cake.

4. Fry the resulting flatbreads in butter in a frying pan until cooked.

5. Brush the finished chepalgash with beaten egg.

Using yeast-free dough prepared as described in the recipe, you can prepare chepalgash with almost any filling to your taste.

I tried this national dish while visiting. Simply incredibly delicious! I highly recommend making this at home!

Khingalsh is a Chechen national dish. These are very tasty wheat cakes, with pumpkin filling, generously greased with melted butter, and cut into several pieces. Usually, only boiled pumpkin puree is used as a filling, but if desired, you can also add fried onions and cheese. The flatbreads are quite easy to prepare and very, very tasty!!! These flatbreads will definitely appeal to all pumpkin lovers!!!
These flatbreads were just a godsend for me!!! And if you haven’t tried them yet, be sure to try them!!! Help yourself!! !

For the test:

• 600 gr. wheat flour (+ about 150 for rolling)
• 350 ml. kefir
• 1/2 tsp. soda
• 1/2 tsp. salt

For filling:

• 1-1.2 kg. pumpkins
• 3 tbsp. Sahara
• a few pinches of salt

• 200 gr. butter for greasing the flatbreads

Preparation:

First of all, let's prepare the filling.
To do this, cut the pumpkin into pieces, remove the seeds, place it in a saucepan, skin side up, add hot water and cook, tightly closing the lid, until tender. Using a spoon, scoop out the pulp from the boiled pumpkin and rub it through a sieve, or grind it into a puree in a blender. Add salt, sugar and mix. The filling is ready.

Now let's do the test.
Mix kefir (room temperature) with soda and salt. Sift the flour, pour kefir into it, and knead into a homogeneous soft dough. It is better not to use flour all at once, take 400-500 grams, and then add as needed. The main thing here is not to fill the dough with flour.
Divide the dough into balls the size of a small tangerine. Knead each ball with your hands into a small round cake, and then roll it out with a rolling pin on a floured surface to a thickness of 2 mm.

Place about 2 tablespoons of pumpkin filling on one half of the tortilla and spread evenly.

Cover with the other half of the dough and seal the edges.

Align the edges of the flatbread “under the plate”, or trim with a pizza cutter.

Fry the flatbreads on both sides in a dry frying pan until light brown spots appear. There is no need to brown them too much.
Place the finished flatbreads on a plate and cover with a lid or bowl to keep them warm.
When all the cakes are ready, they must be washed in hot water. This is done in order to wash off the flour and steam them a little.