Porridge, Pies, Cookies

Понедельник, сентября 15 2014 13: 16
41. Attlee Schule (rice porridge with govurma) Prepare as Shule small yagly, only 10-15 minutes until cooked dishes added govurmu.Ris 50, 110 govurma, melted butter 15, 25 onions, peppers, sol.42. Suigly al (milk porridge) In boiling water put the salt, sugar, mix, pour prepared rice and cook, stirring gently, 20 minutes. Thereafter poured ...

Turkmen plov, Atlee Borek

Понедельник, сентября 15 2014 13: 12
PlovTurkmensky pilaf (Al) is similar to the Uzbek pilaf, but here as meat pilaf increasingly using game, particularly pheasants. Such pilaf usually prepared with green rice. Carrots are partially or completely replaced by apricots, is used for frying sesame oil and eat al ready is usually sour sauce from Al Bukhari (shallow acidic green ...

Kokmach, Chekdirme Salads. Barbecue

Понедельник, сентября 15 2014 13: 05
1. Liver farshirovannayaPechen cut along the entire length, cut out of the pulp, the resulting groove is filled with minced meat, and the edges are sutured with twine. To prepare the stuffing is cooked buckwheat porridge viscous, add passaged onions, carrots, stewed and chopped liver, salt, pepper and lezone. Stuffed with liver pour sauce and stew until tender. When a liver ...

Station soup shurpa-mash, soup turkmenskaya

Понедельник, сентября 15 2014 12: 57
4. Ciorba turkmenskayaMyaso cut into small cubes, about the same - the pumpkin and tomatoes, onion chopped. Meat fried in its own fat, if you want to add oil, then put the prepared vegetables and onions, stewed together 20-25 minutes. All pour boiling water, pepper, salt and cook over moderate heat until tender. Before serving in the ...

About Turkmen kitchen

Понедельник, сентября 15 2014 08: 01
Turkmen kuhnyaOgromnye desert with a few oases of Turkmenistan space caused cattle classes and contributed to the basic food products have become the meat and moloko.Posle Great October Socialist Revolution radically changed the conditions of life and way of life of the Turkmen people. The Turkmen national cuisine during the Soviet period there have been significant changes. There are new, in the past ...

Dishes from the test, sweets, drinks

Понедельник, сентября 15 2014 06: 23
36. HushanIz flour, eggs, water, salt Knead the dough through 30-40 minutes rolled it into the reservoir 2 mm thick and cut into diamonds or squares 5CH5 see. Meat mince with a large grid or finely chopped, mixed with a pre-soaked and peeled peel peas, chickpeas, add finely chopped onion, salt, spices, ...

Tajik pilaf

Понедельник, сентября 15 2014 06: 14
PlovyTadzhikskie pilaf in its preparation and the main products are broadly similar to Uzbek. Small technology feature is only that for the Tajik pilaf rice sometimes soaked before laying on 1-2 hours in warm salt water, which speeds up its cooking. The most common additions to the Tajik pilaf peas are a favorite here chickpeas (previously ...

Shish kebab and other meat dishes

Понедельник, сентября 15 2014 06: 10
15. Kebab in tadzhikskiMyakot lamb cut into pieces weighing 20-25 g, salt, pepper, mixed Smelkov chopped onions, zira, sprinkled with vinegar, and put in the cold on 3-4 hours. Then strung pieces of meat on skewers and grilled over hot coals. Serve, sprinkled with onions and shred zelenyu.Baranina 220, 20 onion, vinegar 3 5% th, ...

Salad, Soup

Понедельник, сентября 15 2014 06: 07
1. Salad "Hissar" cooked in their skins and peeled potatoes, boiled carrots, boiled meat, cucumbers, tomatoes cut into cubes of medium size. Onions cut. Boiled egg cut into slices. The products were combined, add salt, pepper and spread in a saucepan. When submitting poured katyk, decorate slices of egg and chopped zelenyu.Baranina 120, egg 1 / 2 pcs., 30 potatoes, carrots ...

About Tajik kitchen

Понедельник, сентября 15 2014 06: 00
Tajik kuhnyaTesnoe intertwining historical fate of similar natural conditions led to the similarity of the Tajik Uzbek cuisine. Obekuhni have approximately the same combination of selection of food, cooking principles and techniques, the same kitchen appliances. And yet, despite this similarity, there are quite a few differences that make it possible to talk about Tajik kitchen ...

Recipes Kyrgyz cuisine

Понедельник, сентября 15 2014 05: 42
1. Salad "Susamyr" cabbage, radish and dzhusay (parsley), chopped into strips and marinate separately. Boiled potatoes cut into cubes, combined with pickled vegetables, add the peas and stir. When serving salad stack slide, season salad dressing and decorated egg and cabbage zelenyu.Kapusta 60, 5 sugar, vinegar 3% th 10, 40 onions, canned green peas ...

About Kyrgyz cuisine

Понедельник, сентября 15 2014 05: 34
Kyrgyz kuhnyaKirgizskaya cuisine is very similar to Kazakh, and many dishes of these people repeat each other and often coincide nazvaniyu.Natsionalny kind of meat - horse meat, but now the Kyrgyz, mostly eaten lamb (pork totally excluded). Some dishes of horse meat is very popular. For example, Chu-chuk. It is made of chilled horsemeat and tempered fat. ...

Recipes Kazakh cuisine

Wednesday, September 10 2014 12: 38
1. Kuyryk-Baur (liver with bacon fat-tailed) of sheep fat is cut into large pieces, pour cold water, allow to boil and boil rapidly 15 minutes at low boil. Then put the liver, add salt, pepper and cook until tender, and then the liver and fat is cooled and cut into thin slices. On each slice put a piece of sheep fat. ...

About Kazakh cuisine

Wednesday, September 10 2014 12: 25
Kazakh SSR - multinational republic, here live the representatives of more than a hundred nationalities. Nevertheless, from time immemorial to the present day it has remained very peculiar, original Kazakh cuisine, which is famous for the richness and delicate vkusom.Harakternaya feature of Kazakh cuisine - the predominance of meat and bakery products, as well as combinations of meat and muki.Naibolee ...

Dumplings, Dr. Samsun.

Wednesday, September 10 2014 12: 14
48. Manta is uzbekskiBaraninu and onion finely chopped, mixed thoroughly, season with salt and pepper. From steep unleavened dough is rolled tortillas, which are put in the middle of the stuffing and a piece of sheep fat; cakes zaschipyvayut edge, giving a round shape products. Manty boil for a couple and fed, bay meat broth and sour milk, sprinkle with pepper and zelenyu.Baranina ...

Pilaf

Wednesday, September 10 2014 08: 59
PlovyPlov - one of the most common dishes in the Middle East. perekalivanie oil zirvak preparation and laying of rice pilaf and bring to readiness: usually consists of three operations Without it does not do any of the Central Asian pilaf zastole.Prigotovlenie. Perekalivanie oil. This operation is absolutely necessary steel (not enamelled) utensils (kettle) ...

Meat dishes, barbecue.

Wednesday, September 10 2014 08: 38
17. Kebab in uzbekskiBaraninu, cut into small pieces, pour chopped onion, pour the marinade, stir and put in a cold place for 3-4 hours. The meat is then strung on skewers, on the end of which is pushed onto a piece of sheep fat, sprinkle with onion and roasted over hot coals. Serve skewers with onions and zelenyu.Baranina 50, 5 fat sheep's tail, bow ...

Uzbek soup

Wednesday, September 10 2014 08: 31
1. Mashhurda (soup with waving) meat, cut into small pieces, fry with onions, chopped into strips, add salt, pepper, pour the broth and bring to a boil. After that, put the machine, bring to a boil and remove pan from heat. When mung swell, put the rice, put the pot over high heat, add the sliced ​​potatoes and bring ...

On the Uzbek cuisine.

Wednesday, September 10 2014 08: 21
Uzbek kuhnyaTerritoriyu modern Uzbekistan in the past was inhabited by many nationalities. Their culinary traditions for a long time delayed and superimposed. Thus was formed the modern Uzbek cuisine, on which you can judge the whole Central Asian kuhne.Naibolee eat meat - lamb. Much less used herein beef, horse meat, poultry. The peculiarity of cooking meat dishes is that ...

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