This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages) This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources.Find sources: "Chechen cuisine" – news · newspapers · books · scholar · JSTOR (October 2022) This article is in list format but may read better as prose. You can help by converting this article, if appropriate. Editing help is available. (June 2023) (Learn how and when to remove this template message)

Chechen cuisine is the traditional folk cuisine of the Chechen people, who dwell in the North Caucasus.

The bases of Chechen cuisine are meat, leeks, cheese, pumpkin and corn. The main components of Chechen dishes include spicy seasonings, onion, wild garlic, pepper and thyme.[1]

Chechen cuisine is known for having rich dishes, and is also typically simple to prepare and easily digestible.[2]


This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Chechen cuisine" – news · newspapers · books · scholar · JSTOR (October 2022) (Learn how and when to remove this template message)

Main dishes



Vieta (Vieta)
Dema Holva


  1. ^ Кухня
  2. ^ Jaimoukha, A.M. (2005). The Chechens: A Handbook. Caucasus world. Psychology Press. p. 144. ISBN 978-0-415-32328-4.
  3. ^ "ЧЕЧНЯ. Чеченский "взнос" в импортозамещение: чеченский "Сникерс" - "Вета (Виета)"". 30 Nov 2022.
  4. ^ "Пища вайнахов. Продукты земледелия, садоводства, бахчеводства". Ибрагим Алироев — 30 Nov 2022.
  5. ^ Эдилов С. Э. (2015). Названия пищи в чеченском языке. Монография. Грозный: ЧГУ. А.Д. Тимаев, д.ф.н., профессор. Рецензенты: Гасанова У. У. – доктор филологических наук, профессор кафедры дагестанских языков ДГУ; Вагапов А. Д. – кандидат филологических наук, доцент кафедры чеченской филологии Чеченского государственного университета. p. 39. ISBN 978-5-91127-176-3.