A FOOD TRADITION
Chechen Cuisine
Chechen cuisine in Jordan is maintained by communities concentrated particularly around Zarqa and other urban areas shaped by twentieth-century migration from the North Caucasus. Its cooking centers on wheat doughs, meat, onions, potatoes, garlic, and broths, with emphasis on boiling, steaming, filled dough preparation, and serving meat with a concentrated sauce. Chepalgash is a stuffed flatbread often filled with greens or other savory mixtures. Hингalsh, commonly rendered hingalsh in English, is a filled pastry traditionally associated with pumpkin, while jijig-galnash combines boiled dough pieces with meat and garlic sauce. Local Jordanian versions coexist with broader Chechen forms, making this a distinct community tradition rather than an exclusive national cuisine.
Dishes linked to this cuisine
1–7 of 7
Chechen ba'ar
A Chechen sausage filled with liver, rice and onion.
Chechen chepalgash
Thin Chechen flatbreads filled with cottage cheese and egg, cooked dry and finished with butter.
Chechen khingalsh
Thin Chechen filled flatbread with a lightly sweet pumpkin centre, folded and buttered.
Chechen siskal
A simple dense Chechen maize bread traditionally served alongside meat, dairy and sauces.
Chechen zhizhig-galnash
Chechnya's signature meal of boiled meat with wheat or maize dumplings, garlic sauce and broth.
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.