Walnut spice. Walnut grass: description, properties and application. Recipe cooking stew with nuts

Description

Characteristics

Product description

The original composition is based on the noble taste and aroma of walnuts. Cinnamon and Cumin add warm oriental notes, and red peppers and garlic - spicy sharpness. The seasoning is suitable for cooking oriental dishes from chicken, meat and vegetables. Ideal for exquisite sauces.

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Walnut grass refer to the dried greens called "Fastellite Blue". This grass has a saturated, spicy walnut flavor.

Walnut grass - the national ingredient greens is added to such dishes as a layered chinkal, miracle and cakes. In addition, seasoning emphasizes the taste of meat dishes and vegetable stew.

Eternal dispute "two herbs"

Nut grass from Dagestan - seasoning, which is often used when preparing national it is widely used in Dagestan, spice is added to various dishes. From the name of the product it is clear that the grass has a saturated flavor of nuts.

Many researchers and botanists visiting the Caucasus, Dagestan, including, are asked about the origin of grass. Market traders for lively issues of tourists are responsible for this: "It's just a nut grass, what's the difference where she grows!". But researchers do not think to give up: They are interested in the question of what herb is nut - Fly round or fasherente blue? It is clear only one, peoples living in the territory of Dagestan, referring to nuts greens of different herbs, and not one-sole.

But most often in everyday life, people use a Blue or Shambal fenugreek. Harvest is harvested and its drying in the shade. The sun rays blew the leaves, and the plant loses its taste properties. When rubbing herbs, the walnut smell is enhanced.

The shelves of the Dagestan markets are filled with various spices and seasonings, so having mastered them, you can safely experiment with the most mysterious spice of the Caucasus - walnut grass.

Multiethnic seasoning

Fenugger Blue or Shambala is an annual belonging to the bean family. In different countries, therapeutic grass is called differently. The plant deposit is India, where it is especially popular.

Germany inhabitants nicknamed Herbal Herb, which translated from German means "Goat Rog". Explain such a name is easy: the whole thing in the appearance of grass is curved stems and leaves that are walking on the pods. In Russia, Grass got the name of the fenugreek from the word "to Pour", which means pasture for grazing cattle.

The dried greenery has a sharp, sweet and slightly bitter taste, a strong specific smell. Use the grass is needed with caution.

The dried fenugger gives the dishes of nut taste, well combined with meat and vegetables. If nuts should be present in the dish, they can easily be replaced by a fenugider.

In Russian cuisine, the 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 the walnut grass. Seasoning from Dagestan and India is used in the preparation of dishes of different countries and peoples.

Useful properties of a fenugreek

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

Due to the large number of protein, the fenugreek is popular among vegetarians. Residents of the Middle and Far East often use nut grass due to addiction to vegetarian food.

After harvest, only the stems and the leaves of the grass are dried. Dry greens are used to prepare the Georgian seasoning called Hmeli Sunnels.

Walnut Grass - Caucasian Ingredient

Often in Dagestan dishes an important ingredient is a nut grass. The photo of the components of various dishes is proved. In Dagestan, the traditional are puff chinkal and a miracle pie, which have a distinctive taste due to the greenery of the fenugreek.

As mentioned above, the fenugreek stems and leaves are most often used, but there are dishes for the preparation of plants. Crushed seeds are served to finished dishes as seasonings.

Dagestan Hincal with spice

National dish in Dagestan. For its preparation, the following ingredients will be required:

For dough:

• 280 grams of flour;
• 250 ml of warm water;
• 1 yeast sachet (small);
• 10 grams of sugar;
• 15 grams of salt;
• a bit of vegetable oil.

For broth:

• 1.5 kg of lamb;
• 4-5 potatoes;
• 1 onions;
• walnut grass and salt.

The meat is thoroughly washed, and then stacked in a pan. It is not necessary to prepare lamb, you can take chicken or beef. Water is added to the saucepan. After boiling, it is necessary to reduce the fire and spilling broth.

In the bowl, we pour flour, add sugar, yeast and salt. Add water and gradually mix all the ingredients. We leave the dough warm for half an hour.

Next, the dough is divided into 3 equal parts, each of which is then rolled out. The test plate must be lubricated with butter and sprinkle with nut grass. A roll is formed from the plate, which is cut into small portion slices.

Potato departs in the meat broth. As needed from the broth, the foam is removed.

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

Sheplets with walnut grass

Products like yeast, flour, water, salt, vegetable oil and fascinet are used as the main ingredients for Darginskaya cakes.

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 for a long time on a large board. As a result, it will become soft and elastic. The dough plates sprinkle with nut grass and lubricate with oil.

On a test basis, draw a circle in the center, similar to the sun, it can be made with your finger. Next, we create patchworks from the races by twisting. Each whirlpool is stacked around the sun. Pellets put in the oven preheated to 150 degrees for 40 minutes.

Thanks to the nut grass, pellets are obtained especially fragrant.

With a fengiver

Chanahi - meat fragrant dish. With proper preparation, the prepared dish looks appetizing and attractive. Chanakhi is preparing from affordable products. In addition, the unsurpassed fragrance dish gives the dried greenery of the fenugreek. Often the hosters have a question about how to replace nut grass, if so is not. It should be noted that this igration is unique and mandatory.

For the preparation of Chanakhov, it is necessary to have the following products: Polkylogram of meat, 5 pcs. Potatoes, onions, 2 eggplants, 1 cup of tomatoes juice, black pepper, salt, 4 cloves of garlic, 4 tomatoes and nut grass.

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

After readiness, the dish can be sprinkled with greens.

Medical use of grass

Walnut grass in many countries is considered therapeutic. In the Caucasus, this plant is widely used in medicinal purposes, as it helps to get rid of many diseases, as well as strengthen the immune system.

Fenugreek, as well as felt helping to weaken the symptoms of many female diseases, plants reduce pain during the menstrual cycle. In addition, the walnut herb 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. Walnut grass strengthens the intestinal walls, helps the stomach faster to digest food.

The invention relates to the food industry, in particular to the seasonings. Walnut seasoning contains walnuts, garlic, dried greens, salt and water boiled, as dried greenery contains saffron, turmeric and fenugreek blue with the next ratio of source components, wt.%: Walnuts kernels 43.3-43.7, garlic 12 , 8-13.2, Fenugreek blue 4.1-4.5, saffron 4,1-4.5, turmeric 4,1-4.5, salt 1,4-1.6, boiled water is the rest. The declared nut seasoning allows to expand the range of seasonings with high quality organoleptic quality indicators. 1 tab., 2 pr.

The invention relates to the food industry, in particular to the seasonings.

A known seasoning is a nut sauce containing walnuts, dried greens, red pepper, garlic and boiled water (application No. 2003120850, publ. 27.02.2005).

The disadvantage of the known seasoning is low organoleptic properties of the product.

The objective of the invention is to expand the range of seasonings with high organoleptic properties.

The task is solved by the fact that the nut seasoning, containing walnuts, garlic, dried greens and water boiled, as dried greenery contains saffron, turmeric and fenugreek blue and additionally contains salt with the following ratio of the source components, wt.%:

The technical result of the invention is the creation of nut seasoning with high organoleptic properties.

The claimed nut seasoning is explained by the following examples.

Examples 1. Take 43.3 g of walnuts, pre-crushed on a wolf through the grid with holes with a diameter of 3 mm, 12.8 g of garlic, pre-purified and crushed on a wolf through a grid with a diameter of 2-3 mm holes and mixed, then heated to 100 ° C with continuous stirring and boiled for 20 minutes. After brewing the mass, it is passed through a spacer machine with a hole with a diameter of no more than 0.8 mm. In the prepared mass, 4.1 g of a blue, 4.5 g of saffron and 4.1 g of turmeric are added in a hammer form, 1.4 g of salts and 29.8 g of boiled water are added, mixed thoroughly. The mass is heated to 95 ° C and are fed.

Example 2. Take 43.7 g of walnuts, pre-crushed on a wolf through the grid with holes with a diameter of 3 mm, 13.2 g of garlic, pre-purified and crushed on a wolf through the grille with a diameter of 2-3 mm holes and mixed, then heated to 100 ° C with continuous stirring and boiled for 20 minutes. After brewing the mass, it is passed through a spacer machine with a hole with a diameter of no more than 0.8 mm. In the prepared mass, 4.5 g of fenugreek blue, 4.1 g of saffron and 4.5 g of turmeric are added in the hammer form, 1.6 g of salts and 28.4 g of boiled water are added, mixed thoroughly. The mass is heated to 95 ° C and are fed.

Organoleptic characteristics of the claimed nut seasoning are presented in the table.

The claimed nut seasoning will allow you to expand the range of seasonings with high organoleptic properties.

CLAIM

Walnut seasoning, containing walnuts, garlic, dried greens and boiled water, characterized in that it contains saffron, turmeric and fenugreek with blue and additionally contains salt with the following ratio of the initial components, wt.%.

The walnut grass is a conditional name, as I did not try to figure out how to the end and did not understand what it is: the fenugreek blue or fishes round ....
I tend to the fact that the fenugreek blue

The paradox of this spice is widely known in narrow circles. This bean plant gives the whole three in the literal sense of the spices close to the spirit - greens, whole and ground seeds. Synonyms: Greek fenugreeps, Fenugrek, Shambala, Fenum Greek, Fenigrecova Grass, fenugreek, Greek hay, Greek goat Visitnik, Greek juvenile, triangum, camel grass, Utso-Sun (load). Annestly herbaceous plant of a legume family.

In Dagestan, everything is used without going into subtleties. I am neurogenous, since I constantly use everywhere everywhere. In the Caucasus of sellers of dry walnut grass, it is easy to hear from afar of aroma, they are good with whole bags and sell it with glasses as weeds. Dry grass smells, and during heat treatment, its unique flavor is completely revealed and spicy-nut taste appears.
We can buy it from the traders in the markets in the markets called the nut grass, the truth here is selling herbal not glasses, but spoons))
Usually the grass is finely humid.
If you haven't already known this spice yet, you will certainly try - you will not regret.

Structure:

1) Meat - 500 gr.
2) Walnut - 500 gr.
3) Fucking or butter - 100 gr.
4) Abkhaz seasoning with nuts
5) Greens to taste
6) garlic
7) Sol.

Recipe cooking stew with nuts

In Adygean cuisine, you can find a lot of dishes, the preparation of which is not without walnut. Walnut, thanks to its oils, gives the dish and its components completely different, unique taste, makes the dish more original, combines very well with various spices, herbs and seasonings of Caucasian cuisine. The use of walnut in various Caucasian dishes is not uncommon. Most often, walnut is used when preparing second meat Caucasian dishes

For this fragrant and tender Adygei dish, stewed meat with nuts, we need meat flesh. Since we will boil it, then, in order to save, take the pulp of beef, lamb or pork on the bone or bird breast, you can whole chicken. For the preparation of stewed meat with a nut along the Adyghe recipe, we will use boiled meat, which means there will be a broth, part of which we will use while extinguishing meat with other products. We suggest taking the flesh on the bone so that you can use products in full program. From the resulting broth, you can prepare the wonderful second Caucasian dishes - simple soups on meat broth, national soups (Harcho, Shurpa). Also from the broth you can cook spicy Caucasian sauces and seasonings for meat dishes, well, we will use boiled meat to prepare our main dish - stewed meat with walnut in Adygean

As before, we advise you to take fresh meat that has not been thermal processing by cold. Only fresh meat gives the dish of its useful substances in full and gives the dish true taste and fragrance. The pulp must be separated from the bone, clean from small bones, which remain like to get to the tooth. Rinse thoroughly under running cold water

Choose a suitable saucepan size, put the flesh and bones into it, fill with cold water, satisfy the slightly water. Clean the onions, rinse it and lie. Machine onion Lower in a saucepan, mix and put on the middle fire to boil. During cooking, foam and fat will be gathered at the top of the pot, remove them. Such foam and fat give the dish bitterness and unpleasant smell and taste.

1. While the meat is boiled, there is time to prepare other products. Clean the walnut from the shell, skip through a meat grinder or drunk. In a separate, convenient for you, the dishes, there is a fresh garlic with salt before the formation of a homogeneous mass. Separately postpone all the necessary spices and seasonings so that you do not forget in a rush. Everything seems to be back to meat

2. I boil the pulp almost until readiness and remove from the broth in separate dishes. The remaining broth with bones can be cooking until the meat remaining the dice. The bones, if small, you can give pet, and the broth straighten through the gauze. Now we have boiled meat at our disposal and the whole pan of the head broth

If the meat did not cut in advance on the portion pieces, then you need to cut it now. Slices of meat laying into another pan, add a mixture of salt with garlic, sprinkle with a hammer of a cilantro, and in the summer they add fresh, finely chopped greens and cut fresh tomatoes with cubes. Tomatoes will add their unique sourness to the dish. Place our broth so that he barely covers the products. Put the saucepan on a weak fire. Cotton dish until readiness under the closed lid (follow the level of the broth so that the dish is not burned)

Well, the dish is ready, but we forgot something right - nuts. We open the cover of the pan and fall asleep prepared walnuts, do not mix. Continue to extinguish the meat under the closed lid 10 more - 15 minutes. Ready Adygean dish remove from fire and give it another 5 - 7 minutes. The meat is gentle, and nuts give an unforgettable taste of a dish. Can be served

3. Served stewed meat with nuts in deep plates or not deep, but wide plates. From above decorate with twigs of fresh greenery (on their taste). On the sides, you can arrange cutting from fresh cucumbers and tomatoes or boiled potatoes (tubers should not be big). Separately in the Pial serves various sauces to meat