Field notes
History
Recorded in A. Jaimoukha (ed.), Circassian Cuisine (Sanjalay Press, Amman, 2004). The cuisine itself is attested much earlier (L. Y. Lyule visited in 1827 and was served 120 dishes by one host; his account was published in 1857).
- Dough
- Unfilled; savory; egg-water dough
- Made with
- Firm dough rolled thin and cut into 2×2 cm squares
- Cooked
- Boiled in broth until they float, lifted out, topped with boiled dried or smoked meat and garlic-broth sauce (bzchinixwps). Also a chicken version (jedir x'inch'elim)
- Size
- About 6 cm across
Not known yet We don’t yet have a photo we can use, a written story, a recipe or a precise place of origin for Circassian x'inch'el. What we do have is below, with its sources.
