Chechen Staka with Ayga

Ingredients

In the original Albanian version of Staka me Ayga, the Staka is typically served as a side dish to Ayga. However, in this adapted Chechen version, the Staka is incorporated into the Ayga to create a creamy and indulgent soup. Additionally, the Chechen version may use different spices and herbs to suit the local flavor preferences. We alse have the original recipe for Staka me ayga, so you can check it out.

• 500g (17.6 oz) Staka (Chechen dairy product) 500g (17.6 oz) Staka (Chechen dairy product)
• 500g (17.6 oz) lamb or beef, cut into cubes 500g (17.6 oz) lamb or beef, cut into cubes
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or cilantro) for garnish Fresh herbs (such as parsley or cilantro) for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the cubed meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, carrots, and potatoes. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the ground cumin, paprika, salt, and pepper to the pot. Stir well to coat the ingredients with the spices.
5. 5.
   Pour enough water into the pot to cover all the ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour, or until the meat is tender.
6. 6.
   While the Ayga is simmering, prepare the Staka. In a separate saucepan, gently heat the Staka over low heat until it melts and becomes creamy.
7. 7.
   Once the meat is tender, pour the melted Staka into the pot with the Ayga. Stir well to combine.
8. 8.
   Continue simmering the Staka with Ayga for another 10 minutes, allowing the flavors to meld together.
9. 9.
   Remove from heat and serve the Chechen Staka with Ayga hot, garnished with fresh herbs.

Treat your ingredients with care...

• Staka — Be careful not to overheat the Staka while melting it, as it can easily burn. Keep the heat low and stir constantly until it reaches a creamy consistency.

Tips & Tricks

• For a richer flavor, you can add a dollop of sour cream or yogurt to each serving.
• Feel free to customize the vegetables in the Ayga according to your preference or seasonal availability.
• Serve the Staka with Ayga with crusty bread on the side for a complete meal.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.
• Experiment with different herbs and spices to add your own twist to the dish.

Serving advice

Serve the Chechen Staka with Ayga hot in individual bowls. Garnish each serving with fresh herbs, such as parsley or cilantro, to add a pop of color and freshness.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of each serving. You can also sprinkle some paprika or cumin powder for an extra touch of flavor and visual appeal.