Information portal about food and confectionery productionDagestan cuisine recipes 1. Burchak-shurpa Pour beef with cold water and bring to a boil over high heat, remove foam, reduce heat, put beans and cook at low boil. When the meat and beans are tender, add the diced potatoes. 12-15 minutes before the end of the heat treatment, lay the noodles, and 10 minutes later add spices and sautéed tomato puree. […]
Dagestan cuisine Like the other peoples of the North Caucasus, Dagestanis prefer lamb to all kinds of meat, less often beef. They prefer natural meat dishes (mainly boiled or stewed with tomato, vinegar, garlic and numerous herbs, spices, spices). The food of Dagestanis is very spicy, even the first dishes, which are abundantly flavored with pepper. Among the first courses, the most popular are those [...]
15. Shish kebab in Tajik style Lamb pulp is cut into pieces weighing 20-25 g, salted, pepper, mixed with boldly chopped onions, cumin, poured with vinegar and put in the cold for 3-4 hours. Then pieces of meat are strung on a skewer and fried over hot coals. Serve sprinkled with chopped onions and herbs. Lamb 220, onion 20, vinegar 3% 5, cumin 1, greens [...]
1. Salad "Susamyr" Cabbage, radish and dzhusay (parsley) are chopped into strips and pickled separately. Boiled potatoes are cut into cubes, combined with pickled vegetables, green peas are added and mixed. When serving, the salad is laid in a slide, seasoned with salad dressing and decorated with eggs and herbs. White cabbage 60, sugar 5, vinegar 3% 10, onions 40, canned green peas 20, potatoes 40, [...]
Lithuanian cuisine The traditional basis of Lithuanian cuisine is cereals, potatoes, vegetables, meat, dairy products. From time immemorial, the Lithuanians' food was dense. So, for breakfast they prepared soup with meat, flour and potato pancakes; for dinner - milk soups or boiled potatoes with sour milk. Lithuanians have a great respect for potatoes. It is also used as a side dish for second courses, [...]
14. Kebab (Azerbaijani shashlik) Young mutton is chopped into pieces (with bones and cartilage), strung on skewers (without salt, spices and onions) and fried over hot coals, turning over all the time. Serve spicy herbs with kebab. Lamb (lamb) 125, green onions with heads, garlic with a green feather, stalks of basil, cilantro, tarragon, mint, salt. 15. Lula kebab Lamb, onions, mutton [...]
79. Sauce tklapi Tklapi (sour lavash) is prepared for future use. To do this, boil tkemali, blackthorn or sour plums, put them on a sieve, allow all the liquid to drain. The remaining mass is rubbed through a sieve, spread on a smooth rectangular board, previously moistened with cold water, leveled so that the layer is not thicker than 1 cm. The board with cloth is placed in the sun, turning over as it dries. Then tklapi [...]
Shish kebabs Shish kebab is considered a typical Caucasian dish all over the world. As for the name “shish kebab”, despite its undoubted Turkic origin, no one in the Caucasus, including Turkic-speaking Azerbaijan, can explain the origin of this word. In Georgia, kebab is called mtsvadi, in Armenia - khorovats, and in Azerbaijan - kebab. The word "barbecue" is used only [...]
Georgian cuisine The difference in agricultural production directions and historical traditions affect the character of the cuisine in various regions of Georgia. In Eastern Georgia, for example, wheat bread made from yeast dough is baked on the walls of huge clay and cylinder-shaped jugs, at the bottom of which a fire is made; these cakes are still delicious especially hot. In the east of Georgia, bread is called differently - "madauri", "kutnani", "fucked up" [...]
1. Kuyryk-baur (liver with fat tail fat) The fat tail fat is cut into large pieces, poured with cold water, allowed to boil quickly and boiled for 15 minutes at a low boil. Then put the liver, add salt, pepper and cook until tender, after which the liver and bacon are cooled and cut into thin slices. A piece of fat tail fat is placed on each slice. Garnish - tomatoes, cucumbers, [...]