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Pumpkin scones in a frying pan. Hingalsh - flatbreads with pumpkin (Chechen Hingalsh) How to cook Chechen flatbreads with pumpkin

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 this wonderful recipe I want to say a big thank you to Lenochka and her culinary website.

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 dough.
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. Hingalsh – flatbreads with pumpkin (Chechen Hingalsh)

It is assumed that pumpkin (g1abakh) appeared among the Vainakhs long before the Caucasian War. In the plateau of Chechnya, pumpkin began to be grown in the 19th century. The Vainakhs quickly became famous as masters of abundant melon and melon harvests far beyond the borders of their region.
There was no area or household where a pumpkin did not grow near the fence. Pot-bellied beauties planted their tops on fences and grew in plots wherever there was at least some free space - in ravines, holes, among other vegetable plantings.
Gradually, varietal specimens began to appear, differing in sweetness, color, shape, and fodder specimens, used for fattening small and large horned livestock.
What did the Vainakhs cook from pumpkin?
One of the most famous dishes - khingalsh - flatbread stuffed with pumpkin, baked in the shape of a semicircle.
The technology for preparing khingalsh is simple: soft dough is kneaded, a thin flatbread is rolled out, half of which is filled with pumpkin filling, folded in half and baked in a hot frying pan without adding oil. Incomparable invention - rinsing the tortillas in hot water from excess flour, soot, makes them very tender, very soft, and allows you to easily absorb a large amount of ghee.
For the filling, you need to choose a ripe sweet pumpkin, boil it in a small amount of water, mash and add spices, sugar, and salt. Some housewives add fried onions to the filling, which gives the khingalsh a piquant flavor, although a mild, sweetish taste is preferable.
When khingalsh is baked, the house is filled with the delicate aroma of pumpkin and bread. The finished flatbreads are cut into several pieces and served hot with melted butter, sour cream and, of course, tea.
If you have leftover khingalsh, heat it in a frying pan. The flatbreads will be covered with the thinnest crispy golden crust... Believe me, it’s very tasty!

Rituals and traditions

The first steps of a child are joy in the family. There were various rituals and customs among the Vainakhs associated with this period. When the child was just getting on his feet, they rolled bagels between them, distributing them to other children. As soon as the child took his first steps, they baked khingalsh the size from a child's hand to a child's elbow, treating relatives and neighbors.

Shall we prepare thin flatbreads made from wheat flour and stuffed with pumpkin?

Vainakh cuisine on the website

Ingredients

Wheat flour - 600-800 g (for dough and for work)
Kefir (water, curdled milk) - 350 ml
Soda - 1/2 tsp.
Salt - 1/2 tsp.
Pumpkin - about 1.5 kg
Sugar - from 2 to 5 tbsp. (taste)
Salt - 2-3 pinches
Butter for greasing flatbreads - 250 g

Cooking method

Stage 1

Wash the pumpkin, remove the seeds, cut into slices. Place the pumpkin in a saucepan, add water, and boil until tender. You can check the pumpkin's readiness with a fork. Mine took about 25 minutes to cook - it all depends on the variety. Using a tablespoon, scoop out the pulp and mash. It is very convenient to grind the pumpkin to puree in a blender. Add salt and sugar. If the puree is a little liquid, boil for about 10 minutes, stirring all the time with a spatula.

Stage 2

Let's prepare the dough for khingalsh. Sift the flour and make a well in the center. Pour soda and salt into kefir - it will begin to boil - this soda is quenched. Use warm kefir (yogurt). Pour kefir into flour and knead the dough. The dough should be very soft, pliable, even runny. Place the dough on the table and form soft, uniform cakes, generously sprinkling your hands with flour.

Stage 3

We form a khingalsh. We form the dough piece with our palms and fingers into a flat cake using a large amount of flour (the dough will stick to our hands), and then roll it out very thinly - 1-2 mm. Place the pumpkin filling on half of each flatbread, distribute evenly, and cover with the other half (similar to a cheburek). We press the edges with our fingers and level them “under the plate” for a perfectly even edge. You can use a pastry cutter or a round pizza cutter.

Stage 4

Heat up the frying pan. Fry the tortillas without oil on each side over high heat until light brown spots appear. After baking the khingal, flour remains in the pan. Shake it out of the pan with a dry paper towel over the sink - it takes three seconds, and the flour doesn't burn. Place the hingalsh in piles on a dish and cover with a lid to keep it hot.

Stage 5

After baking, you need to rinse the cakes in hot water (as hot as your fingers can handle) and generously grease/drizzle with melted butter or ghee. Wash, lubricate, stack.

Stage 6

Serve khingalsh - flat cakes with pumpkin (Chechen Hingalsh) - cut into several pieces hot with butter and sour cream. Bon appetit!

For the dough, sift the flour into a bowl and add a pinch of salt. While kneading the dough, gradually add kefir mixed with vegetable oil so that the dough is not too stiff. Cover it with a towel and leave for 30 minutes.

To make the filling, peel and core the pumpkin and grate it on a coarse grater. Peel and finely chop the onion. Heat a mixture of vegetable and butter in a frying pan (in a ratio of approximately 1:1). Add the onion and simmer over low heat until translucent, about 5 minutes. Add pumpkin, stir and simmer until pumpkin is soft, about 10 minutes. Remove from heat, season with sugar, hot pepper and salt to taste. Cool.

Divide the dough into 16 parts. Roll out each piece on a floured surface into an oval shape - fairly thin, but not to the point of transparency. Place a dry, thick-bottomed frying pan over medium heat.

Place 3-4 tbsp in an even layer on one flatbread in the center. l. filling, cover with a second flatbread, carefully press the edges and trim them with a dough wheel.

Place the tortillas in portions on a dry, heated frying pan. When one side is browned, about 3 minutes, turn over and fry the second side to the same state.

Place the finished tortillas on a tray and grease both sides with butter, cover with a large bowl or lid. Place the next tortillas one on top of the other, brushing with oil.

For this wonderful recipe I want to say a big thank you to Lenochka and her culinary website.

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

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.

We are opening the season of the queen of autumn - the golden pumpkin! And if you haven’t tried amazing Chechen flatbreads filled with this beauty, then it’s time to do it! Tender, soft and so creamy, semi-circular pumpkin cakes will definitely please your taste.

The technology for preparing these flatbreads, or as they are also called khingalsh, may seem a little unusual. The finished cakes are washed in very hot water and soaked in butter. However, it is thanks to this procedure that the cakes are so soft and tasty.

You can use any kind of pumpkin for the filling, but sweet ones are preferable.

Taste Info Bread and flatbreads / Pumpkin dishes

Ingredients

For the test:
Kefir – 300 ml;
Wheat flour – 500-600 g;
Soda – 0.5 tsp;
Salt – 0.5 tsp.
For filling:
Pumpkin – 1 kg;
Sugar – 2 tbsp;
Salt - a pinch;
Additionally:
Butter – 180 g;
Wheat flour – 50-80 g (for rolling);
Boiling water – 1.5 tbsp.

How to cook Chechen flatbreads - khingalsh with pumpkin

First of all, let's prepare the filling. Wash the pumpkin and cut it into two parts. We take out the seeds and, together with the peel, cut each part into large pieces.

Place the pumpkin in a saucepan and add a small amount of water, about one third of a glass. It is enough if the water covers only the bottom of the pan. We need the pumpkin to be steamed; if you boil the whole pumpkin in water, the filling will be too liquid. Cover the pan with a lid and cook the pumpkin for about 15-20 minutes. If necessary, add a little more water to prevent the pumpkin from burning. Cooked pumpkin is soft and easy to pierce with a fork.

Cool the pumpkin and remove the skin with a spoon. Grind the pumpkin pulp with a blender or mash with a fork. Then add a little salt and sugar to taste.

Now let's do the dough. It is better to get kefir in advance so that it has time to warm up to room temperature. Add salt, sugar and a little soda to kefir.

Pour kefir into sifted flour.

Mix the liquid dough. It is difficult to mix this dough with your hands - it is soft and very sticky, so it is convenient to knead it with a spoon. You should not add a lot of additional flour, otherwise the cakes may turn out tough.

Sprinkle the work surface generously with flour. Pinch off a small piece of the dough and form a flat cake with your hands. To prevent the dough from sticking too much, you also need to sprinkle your hands with flour. Then use a rolling pin to roll out the cake as thin as possible.

Place the pumpkin filling on one half of the flatbread and distribute it evenly.

Cover the filling with the other half and seal the edges. This modeling is reminiscent of making pasties. To make the edges even, you can use the rim of a plate.

Place the tortillas on a dry, heated frying pan and fry on each side until brown spots appear. Do not fry too much, just fry each side for 2-3 minutes over medium heat.

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Place the flatbreads on a plate and immediately cover with a lid to keep them hot.

Now we need to wash off the excess flour and grease each cake with butter. To do this, prepare two plates, one deep - with hot water, the second - with melted butter. Dip each flatbread one by one, first in hot water and then in butter.

Stack the flatbreads and cut them into several pieces. We serve khingalsh on the table hot with tea or as an addition to first courses. Bon appetit!

Note to the owner:

If you have a double boiler at home, you can cook the pumpkin in it. You can also bake the pumpkin in the oven or microwave, also with a little water.
The filling will be more aromatic if you add a little ground cinnamon or vanilla.