Recipes Jewish cuisine

Wednesday, September 17 2014 11: 38
Recipes Jewish kuhni1. Ayertsvibele (salad with eggs and onions) peeled onions finely chopped, salt and leave for 20-30 minutes to reduce the bitterness. Hard-boiled eggs cut into large slices and mixed with onions and goose fat, then add salt and perchat.Yaytso 2 pcs., Onion 30, 20 goose fat, black pepper, ...

About Jewish cuisine

Wednesday, September 17 2014 11: 27
Jewish kuhnyaTraditsionnaya Jewish cuisine has its roots back centuries. In the food consumed beef, lamb, chickens, geese. To prepare the meat is used only beef or goose fat. Second meat dishes prepared from both natural and minced myasa.Iz soups are most prevalent broths, which are usually boiled beef (cooked meat ...

Recipes Kabardino-Balkarian kitchen

Wednesday, September 17 2014 08: 44
Recipes Kabardino-Balkarian kuhni1. Lyape with lyapstephoyGotovyat concentrated bone broth. Combine flour and eggs Knead unleavened dough, cut into small balls, fried in butter. When serving put in lyapstephu broth (balls) or fed them meat otdelno.Kosti 40, 20 onions, carrots 10, butter 10, 20 wheat flour, egg ...

Recipes Dagestani dishes

Wednesday, September 17 2014 08: 40
Recipes kuhni1 Dagestan. Burchak-shurpaGovyadinu poured cold water over high heat and bring to a boil, remove the foam, reduce the heat, put the beans and cook at low boil. When the meat and beans are tender, put the diced potatoes. For 12-15 minutes before the end of cooking noodles lay, and for 10 minutes add spices ...

About Dagestan and Kabardino-Balkar kitchens

Wednesday, September 17 2014 08: 35
KuhnyaKak Dagestan and other peoples of the North Caucasus, Dagestan all types of meat prefer mutton, rarely - beef. Prefer natural meat dishes (mostly boiled or stewed with tomatoes, vinegar, garlic and many herbs, spices and herbs). The food at the Dagestani very sharp, even the first dishes that are richly flavored with pepper. Among the first courses ...

Recipes Buryat dishes

Wednesday, September 17 2014 06: 33
Recipes Buryat kuhni1. Shulep (noodle soup in Buryat) Baranov bacon cut into pieces weighing 30-40 g, pour cold water and cook over low heat until soft. Then put the carrots, parsley, onion and continue cooking. Prepared fresh dough is rolled into the bed, cut the noodles, boil it until half, strain off and administered in such a way in ...

Recipes dishes of the Bashkir

Wednesday, September 17 2014 06: 31
Recipes Bashkir kuhni1. Assorted meat in bashkirskiOtvarnye meat products, sausage and chicken flesh is cut into thin slices, put on a plate, decorate cold vegetable garnish and sauce served separately-mayonez.Govyadina 40, 30 liver, tongue 40, 60 chicken, sausage Bashkir 25; for vegetable garnish : carrots 40, 30 pickled cucumbers, potatoes 30, sauce, mayonnaise 30.2. Snack bashkirskayaOtvarnye beef and ...

About Buryat kitchen

Wednesday, September 17 2014 06: 26
Buryat kuhnyaBuryaty - born herdsmen, and that led to the peculiarities of their nutrition. In the winter time in the diet dominated by Buryat beef and horse meat, and in the summer - lamb. To a lesser extent pork is used. Hunting and fishing at the disposal of the local culinary game and fish of valuable species (whitefish, trout, famous Baikal omul) .Myasnye ...

About Bashkir kitchen

Wednesday, September 17 2014 06: 23
Bashkir kuhnyaBashkirskie dishes have a high calorie content and nutritional value. The starting materials of Bashkir cuisine - meat, flour, cereals, milk, eggs, meat products kartofel.Iz lamb are used more often, young horse meat, beef, poultry (chickens, ducks, geese). Bashkirs do not eat pork. Meat is prepared mainly in a boiled, stewed and stuffed vide.Sleduet note a feature of Bashkir cuisine ...

Recipes Adjarian cuisine

Wednesday, September 17 2014 05: 26
Recipes Ajarian kuhni1. Vegetables with orehamiOvoschi sorted out, thoroughly washed, and boiled in a small amount of boiling water. Then recline in a colander, squeeze and chop. At the same time finely pounded nuts with garlic, red pepper and salt, or they passed twice through a meat grinder with a fine grid. Add the finely chopped onions, dill, ...

Recipes Abkhaz cuisine

Wednesday, September 17 2014 05: 22
Recipes Abkhaz kuhni1. Cheese with atsyrboyMolodoy Georgian cheese kneaded with adzhika and pounded dried herbs atsyrby.Syr young 200, 5 adjika, dried herbs atsyrby 0,5.2. Acharhal (salad) Salted kohlrabi leaves chopped into strips, seasoned adzhika, walnuts, chopped green onions and greens kohlrabi leaves kinzy.Solenye 150, 5 adjika, walnuts 40, 10 green onion, ...

About Adjarian cuisine

Wednesday, September 17 2014 05: 19
Ajar kuhnyaU Adjarian cuisine as well as at the Abkhaz lot in common with Georgian cuisine, but there are a number of inherent only to her chert.Pri use of meat products, particular preference is given to poultry (chickens, turkeys), quail, beef, lamb. Pork in Adjarian cuisine is not used, except for pigs. Eat mostly boiled, fried ...

About Abkhazian kitchen

Wednesday, September 17 2014 05: 17
Abkhaz kuhnyaAbhazskoy cuisine shares many features of the Georgian national cuisine, but it has its own specific osobennosti.Iz ​​meat products most commonly used lamb, beef, young goat meat, veal, poultry, at least - pork. Meat consumed mainly in kind: boiled, fried, kopchenoe.Osobym demand is corn flour, which is prepared from Gomi (thick corn ...

Dishes of chicken and vegetables. test.

Понедельник, сентября 15 2014 07: 55
61. Chicken with cornel podlivkoyObrabotannuyu boiled chicken, the broth is filtered, chicken cut into pieces. Flour fry until light yellow, diluted broth, add pre-soaked and dried stoned dogwood, moved and washed raisins, sugar, salt, pepper, stir and allow to boil. Pour sauce cooked chunks of cooked chicken, cover the pan with a lid and ...

Frustrated Plov

Понедельник, сентября 15 2014 07: 46
50. BorakiIz flour, water, eggs, salt and knead the dough, roll the seam 3 mm thick, cut into rectangles 5CH6 see. The flesh of beef and onion mince, mixed with parsley, salt and pepper, then fry. Each rectangle put a little stuffing and zaschipyvayut dough so that the filling is reached the open top. Prepared ...

Meat dishes.

Понедельник, сентября 15 2014 07: 42
36. Carey khorovats (kebab) Flesh fatty lamb cut into chunks 4 cm thick, sprinkle with pepper, salt, chopped onion, add citric acid, brandy or vodka dried herbs and put in a cold place for 6-7 hours for marinating. Marinated pieces of meat strung on skewers so that they alternated with pieces of sheep fat, and fry on a ...

Fish, salads

Понедельник, сентября 15 2014 07: 38
1. Beans with vinegar and chesnokomOchischennye green beans cut into strips, boil in salted water, recline on a sieve and cool. When serving sprinkle with herbs. Separately fed crushed garlic and beans uksus.Fasol 230, 3% th vinegar 30, 1,5 garlic, herbs 10.2. Spinach with vinegar and chesnokomGotovyat and serves as well as pods and beans with ...

Armenian soup

Понедельник, сентября 15 2014 07: 28
5. Bozbash Yerevan (soup) in the pea soup, cooked in meat broth, add sliced ​​apples, tomato puree, pepper, portions of boiled mutton and cook another minut.Baranina 10 80, 10 melted butter, onion 15, 30 shelled peas, potatoes 75, 20 apples, prunes 10, 10 tomato puree, pepper chili, sol.6. Bozbash Echmiadzin (soup) Boiled mutton is cut ...

About Armenian cuisine

Понедельник, сентября 15 2014 07: 20
Armenian kuhnyaPitanie Armenian people, changing over the centuries, has become a national identity kolorit.Odnim staple food Armenian lavash bread is baked on the walls tonir - round clay hearth. To prepare the pita take flour, warm water, leaven (sour dough), salt and knead the dough, put in a warm place for ...

Bora vegetables. Eastern sweets.

Friday, September 12 2014 05: 26
50. Bora ovoscheyOchischennye of peeled eggplant cut into cubes, salt. Through 10 minutes squeezed juice. Prepared eggplant fried, mixed with sliced ​​and fried potatoes, add fried onion, sliced ​​fresh tomatoes, sweet peppers and salt, close lid and stew until tender. When a boron pour oil, sprinkle zelenyu.Baklazhany 150, ...

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