Nut grass - seasoning from Dagestan

Nut grass is called dried herbs called "fenugreek blue". This herb has a rich, spicy nutty taste.

Nut grass is the national ingredient of Dagestan cuisine. Greenery is added to such dishes as puff pastry, miracle and tortillas. In addition, the seasoning emphasizes the taste of meat dishes and vegetable stew.

Eternal dispute "of two herbs"

Nut grass from Dagestan is a seasoning, which is often used in the preparation of national Caucasian dishes. It is widely used in Dagestan, spice is added to various dishes. From the name of the product it is clear that the herb has a rich taste of nuts.

Many researchers and botanists, visiting the Caucasus, Dagestan, including, are asking about the origin of the grass. Market traders on the busy questions of tourists answer: "It's just nut-grass, what's the difference, where it grows!". But researchers do not think to give up: they are interested in the question of what kind of grass is nutty - to feed round or fenugreek blue? It is clear only one thing, the peoples living on the territory of Dagestan call the walnut greens different herbs, and not just one.

But most often in everyday life people use fenugreek blue or shamballa. The grass is collected and dried in the shade. Sun rays decolorize the leaves, and the plant loses its flavor properties. When grinding the herb, the nut smell intensifies.

Counters of the Dagestan markets are full of various spices and seasonings, so mastering them, you can safely experiment with the most mysterious spice of the Caucasus - walnut grass.

Multinational seasoning

Fenugreek blue or shamballa - annual, spicy fragrant plant, belonging to the family of legumes. In different countries, medicinal herbs are called differently. The plant is believed to be a plant in India, where it is especially popular.

Residents of Germany nicknamed the nut grass fenugrekom, which in German means "goat horn". Explain this name is easy: it's all about the appearance of the grass - curved stems and leaves that resemble pods. In Russia, the grass was called fenugreek from the word "pasture", which means pasture for pasturing cattle.

Dried greens have a sharp, sweetish and slightly bitter taste, a strong specific smell. Use the grass with caution.

Dried fenugreek gives dishes a nutty taste, it goes well with meat and vegetables. If there are nuts in the dish, they can easily be replaced with fenugreek.

In Russian cuisine, walnut grass is not used, but it is popular in the former national republics: Armenia, Georgia, Dagestan.

In Yemen, the main ingredient in the national dish is precisely walnut grass. Seasoning from Dagestan and India is used in cooking dishes of different countries and peoples.

Useful properties of fenugreek

The leaves of this plant are a source of iron, protein and vitamins C and A.

Because of the large amount of protein, fenugreek is popular among vegetarians. Residents of the Middle and Far East often use walnut grass because of their addiction to vegetarian food.

After the collection, only the stems and leaves of the grass are dried. Dry greens are used to make a Georgian seasoning called hops-suneli.

Nut grass - the Caucasian ingredient

Often in Dagestan dishes an important ingredient is the nut grass. Photos of the ingredients of various dishes prove this. In Dagestan, traditional hinkal and miracle pie are traditional, which have a distinctive taste due to the green fenugreek.

As mentioned above, stems and fenugreek leaves are most often used, but there are dishes for the preparation of which the seeds of the plant are needed. Shredded seeds are served to ready meals as a seasoning.

Dagestan hinkal with spice

A layered hinkal is a national dish in Dagestan. For its preparation, the following ingredients will be required:

For the test:

• 280 grams of flour;
• 250 ml of warm water;
• 1 packet of yeast (small);
• 10 grams of sugar;
• 15 grams of salt;
• A little vegetable oil.

For broth:

• 1.5 kg of mutton;
• 4-5 potatoes;
• 1 onion;
• Walnut grass and salt.

The meat is thoroughly washed, and then placed in a pan. It is not necessary to cook lamb, you can take chicken or beef. Water is added to the pan. After boiling, reduce the heat and add the broth.

In a bowl, pour out the flour, add sugar, yeast and salt. Add water and gradually mix all the ingredients. Leave the dough in the heat for half an hour.

Next, the dough is divided into 3 equal parts, each of which is then rolled out. The test plate should be oiled and sprinkled with walnut grass. A roll is formed from the plate, which is cut into small portions.

Potatoes are sent to the meat broth. As necessary, the foam is removed from the broth.

Each hinkal is cooked separately for half an hour in meat broth. The finished dish is served in a large plate.

Loafs with walnut grass

As the main ingredients for Dargin cakes used products such as yeast, flour, water, salt, vegetable oil and dried fenugreek.

First you need to knead the dough and leave it in a warm place for an hour and a half. Then the dough is rolled out for a long time on a large board. As a result, it will become soft and elastic. Dough plates are sprinkled with walnut grass and oiled.

On a test basis draw a circle in the center, similar to the sun, it can be done with a finger. Next, create shreds of rays using the twisting method. Each slapstick fits around the sun. Place the cakes in a preheated oven for 150 minutes for 40 minutes.

Thanks to the walnut grass, cakes are especially fragrant.

Recipe for chanakh with fenugreek

Chanakhi is a meat-flavored dish. With the right preparation, the ready-made dish looks appetizing and attractive. Preparing for the chanakh from the available products. In addition, the unsurpassed aroma of the dish gives dried fenugreek greens. Often, the housewives have a question about what to replace the nut grass, if there is none. It should be noted that this product is unique and mandatory.

To prepare chanakhs, you need to have the following products: half a kilogram of meat, 5 pcs. Potatoes, onions, 2 eggplants, 1 glass of tomato juice, black pepper, salt, 4 cloves of garlic, 4 tomatoes and nut grass.

1. Eggplants are cut into small cubes.
2. Pieces are salted and left for half an hour.
3. Then eggplants are washed with water.
4. Meat, tomatoes and potatoes are cut into cubes.
5. The meat is laid out on the bottom of the pot, topped with potatoes, aubergines, onions, tomatoes. Layers must be salt and pepper.
6. In the pot, water is added to the top layer of the products.
7. The Chanahs stew in the oven at 180 degrees. 10 minutes before the meal, the dish is sprinkled with walnut grass and finely chopped garlic.

After the dish is ready you can sprinkle with herbs.

Medical use of grass

Nut grass in many countries is considered curative. In the Caucasus this plant is widely used for medicinal purposes, as it helps to get rid of many diseases, and also to strengthen immunity.

Fenugreek, and also to help relieve the symptoms of many female diseases, plants reduce pain during the menstrual cycle. In addition, walnut grass well affects the reproductive function, normalizing the cycle.

The plant restores and improves metabolism, so in the republics of the North Caucasus it is used as a spice in national dishes. Nut grass strengthens the walls of the intestines, helps the stomach to digest food faster.