Chechen cuisine (Chechen:Нохчийн даар; Noxçiyn daar) encompasses the traditional cooking styles and dishes of theChechen people ofChechnya (North Caucasus) and theChechen diaspora. The mountainous geography of the region, as well as its history of warfare have had their influence on the traditional culinary practices of the Chechen people,[1] as has a strong culture of hospitality.[2]
Chechen cuisine is known for having rich dishes, and is also typically simple to prepare and easily digestible.[2] Many foods are boiled on an open stove,[1] with boiled or steamed dumplings, calledgalnash, being a staple of Chechen cuisine.[1][4]
Vieta (Виета) is a Chechen national dish of flax seeds with a thick liquid mass of dark brown color obtained from chopped fried or simply dried flax seeds by grinding in millstones. It is used in the traditional cuisine of Chechens, like a nutritious sweet dish, mixing with sugar or honey and oil. Any can be added oil: vegetable or cream melted.[6] Vieta - "Linum" has long been common among Chechens; an exquisite dish is prepared from its ground seeds - linum pasta - by frying linseed flour in boiling oil with sugar or honey.[7] Chechens prepare a dish only from seedslinum (flax).[8]
Churychay - A bowl of hot tea and milk with salt, pepper, and butter added in place of sugar. This is enjoyed by dipping bread in the tea and drinking the remains.[1]
^Эдилов С. Э. (2015).Названия пищи в чеченском языке. Монография. Грозный: ЧГУ. p. 39.ISBN978-5-91127-176-3 – via А.Д. Тимаев, д.ф.н., профессор. Рецензенты: Гасанова У. У. – доктор филологических наук, профессор кафедры дагестанских языков ДГУ; Вагапов А. Д. – кандидат филологических наук, доцент кафедры чеченской филологии Чеченского государственного университета.
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