Kalzha with egg
What you need for the dish:
- 700 g of beef
- 1 carrot
- 1 onion
- 1 parsley root
- 4 eggs
- 2 tbsp. l. vegetable oil
- 2 tbsp. l. melted butter
- 1 tbsp. l. vinegar
- 2 bay leaves
- pinch of dried basil
- pinch of zira
- 1 tbsp. l. chopped cilantro
- 1 sprig of celery
- salt, red ground pepper
Preparation time: 2 hours
Cooking time: 2 hours 20 minutes.
Servings: 8
What to do:
Meat is washed, cleaned of films. Make a deep cut in the center of the piece, not reaching the base of 2 cm. Inside the piece make the transverse cuts to the right and left, not reaching the edge of 1 cm, and open the meat as a book. Cover with a film and beat well. Mix in a bowl of salt, pepper and basil. Beef with sprinkle with vinegar, grate the prepared mixture and sprinkle with cilantro. Put in a bowl, cover with a film and put in the refrigerator for at least 2 hours. Beat 3 eggs with a pinch of salt. Heat the vegetable oil in a frying pan and cook a few thin egg pancakes. Remove the meat from the refrigerator and lay it on the work surface. From above distribute pancakes, laying so as to cover the entire surface of the meat. Collapse the layer in a tight roll and bandage in several places with string. In a wide saucepan, heat the melted butter and fry the rolls from all sides to a crispy crust, 10-15 minutes. Onions, carrots and parsley root are cleaned, chopped. Add the saucepan along with a sprig of celery, zira and bay leaves. Pour the roll with hot water, bring to a boil and cook on a small fire for 1.5 hours. Then take it out of the sauté pan, dry it, transfer it to a greased baking sheet. Lubricate a lightly beaten egg and bake in the oven for 15-20 minutes. at 200 ° C. Before serving, cut into slices.
Appetizer from aubergines
Cooking time: 55 min. Volume: 4 liters
What you need for the dish:
- 1 kg of aubergines
- 5 different sweet peppers
- 2 heads of garlic
- 1 hot green pepper
- 1.5 l of tomato juice
- 1 cup vegetable oil
- 0.5 cups of 6% vinegar
- 0.5 cups of sugar
- 1 tbsp. l. salt
What to do:
Peel the garlic, remove the seeds and septa from the sharp pepper. Boil tomato juice in the large saucepan with salt, sugar, vegetable oil and vinegar. Pass the pepper and garlic through a meat grinder, add to the tomato mixture and bring to a boil. Remove the core from the sweet pepper, cut the flesh into strips. Eggplant wash, cut into semi-circles. Put the vegetables in a saucepan with juice and cook over a small fire under the lid for 35-40 minutes. Dispense the snack in sterilized jars.
Radish salad
- 250 g of boiled beef
- 1 green radish
- 1 red onion
- 1 bunch of parsley
- 150 ml of bayonet
- salt, black ground pepper
Cut the meat into strips. Peel onion, cut into thin half-rings. Radish clean and grate on a large grater. Sprinkle a pinch of salt and squeeze. Porridge should be washed, dried and chopped. Combine in a bowl meat, radish, onions and greens. Stir, season with salt, pepper and pour with katyk. Submit immediately.
Tudma
- cabbage
- 700 grams of lamb
- 0.5 cup cooked rice
- 1 onion
- 2 eggs
- 2 tbsp. l. butter
- 2 bay leaves
- salt pepper
For sauce for a dish:
- 300 g of tomatoes
- 1 tbsp. l. tomato paste
- 1 onion
- 1 carrot
- 150 g of butter
- 100 g sour cream
Cut cabbage on leaves, dip them into boiling salted water for 6-8 minutes. and recline into a colander. Prepare the sauce. Onion and carrots peeled, chop the onion, carrots grate on a large grater. In a sauté pan, melt the butter and fry the onions, 6 minutes. Put the carrots and cook for another 5 minutes. Add chopped tomatoes and tomato paste, simmer for 5 minutes. Pour 100 ml of water and sour cream, season with salt and pepper, bring to a boil and cook for 10 minutes. For filling, peel onion, cut into quarters. Wash meat, dry and cut into large pieces. Skip meat and onions through a meat grinder. Add rice, salt, pepper and mix thoroughly. On the cooled leaves of cabbage put the prepared stuffing and wrap it with envelopes. Dip the cabbage rolls into slightly beaten eggs and fry in warmed butter, 5 minutes on each side. Put the cabbage rolls in a wide saucepan, pour in the sauce, add the bay leaves and simmer under the lid on a small fire for 35-40 minutes.
Kullama
What you need for the dish:
- 300 g of beef
- 2 onions
- 2 carrots
- 0.5 cups of flour
- 0.5 eggs
- 0.5 tbsp. l. melted butter
- 1 tbsp. l. vegetable oil
- salt, black ground pepper
Cooking time: 1 hour 20 minutes. Servings: 4
What to do:
Boil the meat with 1 onion and carrots, 1 hour. Put the beef in a bowl and broth the broth. Cut the meat into thin slices and add salt. From flour, eggs, salt and 2 tbsp. l. water kneading dough. Roll into a thin layer, cut into diamonds and cook in salted broth for 6-8 minutes. Remove with a knife and grease with melted butter. The remaining carrots boil until tender, 15 minutes, clean and cut into circles. Onions cut into rings and fry in preheated vegetable oil, 6 min. When serving, put cooked dough, meat and carrots into the plates. Pour the broth and sprinkle with fried onions.
Chicken in honey
What you need for the dish:
- 1 chicken weighing 1.2 kg
- 250 ml of milk
- 125 ml of liquid honey
- 4 tbsp. l. melted butter
- 1 tbsp. l. flour
- salt, black ground pepper
Cooking time: 55 min. Servings: 8
What to do:
Wash the chicken, drain and cut into pieces. Preheat the oven to 180 ° C. Spread the pieces of chicken on a baking sheet, sprinkle with salt, pepper and flour. Pour melted butter and bake in the oven for 20 minutes. Mix honey with milk. Remove chicken from the oven, pour honey mixture and bake for another 30 minutes. When serving, you can sprinkle with fresh herbs.
Goose stuffed with potatoes
What do you need:
- 1 goose weighing about 2.5 kg
- 800 g of potatoes
- 600 g of flour
- 100 g melted butter
- 2 eggs
- salt pepper
Cooking time: 3 hours 50 minutes. Servings: 10
What to do for a dish:
Remove the gutted goose in a saucepan, add hot water and cook for 40 minutes. Mix 200 ml of water with salt, eggs and butter. Gradually add flour and knead the dough. Cover the dough with a towel and let stand for 20 minutes. Peel potatoes and cut into halves. Remove the goose from the broth, allow to cool. Grate outside and inside with salt and pepper, stuff with potatoes. Put the dough on a flour-poured table, roll out a layer of 0.5 cm and wrap the goose in it. Gusyatnitsu lay a wet gauze, leaving the hanging ends. Put the goose in the goose flesh, tightly wrap the ends of the gauze, cover and cook in the oven for 3-3.5 hours at 160 ° C.
Gefilte fish
Cooking time: 1 hour 20 minutes. Servings: 6
What you need for the dish:
- 1 cod weighing about 750 grams
- 1 onion
- 2 cloves of garlic
- 2 cool eggs
- 1 raw egg
- 2 tbsp. l. grated cheese
- 50 g of white bread crumbs
- 100 ml of vegetable oil
- 2 tbsp. l. chopped parsley
- salt pepper
What to do:
Steep the eggs, onion and garlic clean and grind. Mix with bread crumbs, raw eggs, cheese, parsley, salt, pepper and 2 tbsp. l. oil. Rinse the fish and stuff it with the prepared mixture. Tie with string. Cut the potatoes into slices, add salt and pepper. Put the fish in the middle of the baking tray, add potatoes and pour the remaining oil. Bake for 40 minutes. at 180 ° C.
Kystyby with mashed potatoes
What do you need:
- 500 g of potatoes
- 1 onion
- 100 ml of milk
For the dough for the dish:
- 100 ml of milk
- 1.5 tbsp. l. butter
- 50 g of butter
- vegetable oil for frying
- 1 tbsp. l. Sahara
- Egg
- salt
Cooking time: 40 min. Servings: 10
What to do:
Prepare the dough. Mix in the bowl milk with sugar, salt, eggs and melted butter, mix thoroughly. Gradually sift the flour into the bowl and knead the dough. Stir until the dough ceases to stick with hands and will not easily fall behind the sides of the bowl. Cover and let stand for 20 minutes. Peel potatoes, cut into large cubes, pour hot salted water and cook until done, 15 min. Then drain and knead with a crib. Peel onion, finely chopped. Heat in a frying pan 0,5 tbsp. l. butter and fry the onions until golden brown, 7-8 minutes. Add the hot milk, remaining butter and fried onion to the potatoes. All mix well. Put the dough on a flour-poured table, roll the sausage and cut into thick slices. Roll each slice into a large cake. Fry the tortillas in hot vegetable oil from both sides to a ruddy crust, about 2 minutes. from each side. For one half of the cake put the potato stuffing, cover the second half. To make flat cakes do not break on the bend, they need to be stuffed with hot ones. Before serving, you can lubricate the surface with melted butter.
Pumpkin and onion mantels
What you need for the dish:
- 500 g of flour
- 150 g of butter
- 700 g of pumpkin
- 2 onions
- salt, black ground pepper
Preparation time: 35 minutes. Cooking time: 40 min. Servings: 6
What to do:
Pumpkin peel, grate on a large grater and sprinkle a pinch of salt. Leave to stand for 10 minutes. Peel onion and finely chop. Grated pumpkin is well wrung out and mixed with onions. Add salt and pepper to taste. Sift the flour and a pinch of salt in a bowl. Stir constantly, pour 200 ml of cold water and replace the steep dough. Cover it with a film and let stand for 30 minutes. Roll the dough into a thin layer and cut into squares with a side of 8-9 cm. Lay out the filling on top of them, put pieces of butter on top. Blind the edges of the dough, twisting them with a spiral. Cook manti on a steam bath for 20-25 minutes, until soft.
Sweet pilaf
What you need for the dish:
- 1.5 cups of rice
- 2 carrots
- 150 g dried apricots
- 100 g raisins
- 100 g of butter
- salt
Preparation time: 1 hour Cooking time: 55 min. Servings: 6
What to do:
Raisins, dried apricots and rice, rinse, soak separately for 1 hour. Peel the carrots and cut into strips. Butter melt in the cauldron, put the carrots and fry until half-ready, 4-5 minutes. Dried apricots and raisins in a colander. Cut dried apricots and add them to carrots. From above put a layer of raisins. A little bit to add. Rice tossed on a sieve and put into a cauldron for dried fruits. Pour boiling water so that it covered the rice by 2 cm, and cook over medium heat for 10 minutes. When all the water leaves the surface, cover the plov with a large plate. Then close the lid with a lid, reduce the heat to a minimum and cook, without stirring, 40 minutes.
Echpochmak
What you need for the dish:
- 600 g beef fillet
- 5 potatoes
- 2 onions
- 150 g melted butter
- 1 egg
- 500 ml beef broth
- salt pepper
For the test:
- 600 g of flour
- 1 cup of milk
- 125 g of butter
- 1 sachet (11 g) of dry yeast
- 1 tbsp. l. Sahara
- salt
Preparation time: 2 hours
Cooking time: 1 hour 25 minutes.
Servings: 6
What to do:
Yeast pour 0.5 cup warm water, add sugar, mix and set aside for 20 minutes, until the mixture foams. Melt the butter and add it to the yeast with the milk. Pour half of the flour into the resulting mixture, knead the dough and place in a warm place for 40 minutes. Then add the remaining flour, mix well and leave for another hour. Prepare the filling. Wash meat and dry it. Peel potatoes and onion. Meat, potatoes and onion cut into identical cubes in size slightly less than hazelnut. Put in a bowl, add softened melted butter, sprinkle with salt and pepper, mix thoroughly. Cover and leave for 1 h. On the flour-poured table, divide the dough into 6 parts and roll each part into a flat cake. Lay out on tortillas of 1,5-2 st. l. fillings. Protect the edges in the form of a triangle, leaving a hole in the middle. From the remains of the dough roll balls of suitable diameter and close them with holes in pies. Preheat the oven to 190 ° C. Put the echpochmaki on a greased baking sheet and let stand for 10 minutes. Then grease a lightly beaten egg, bake for 20 minutes. Take out the patties from the oven, open the holes and pour in each 2 tbsp. l. broth. Close the cakes with balls and return to the oven for another 20 minutes.
Kosh body
What you need for the dish:
- 500 g of flour
- 1 tbsp. l. Sahara
- 5 eggs
- 2 tbsp. l. milk
- 1 tsp. baking powder
- melted butter for frying
- powdered sugar
Cooking time: 25 minutes. Servings: 12
What to do:
Smash eggs in a bowl, add sugar, salt, baking powder and milk. Mix thoroughly until a homogeneous mixture is obtained. Gradually sift the flour into the mixture and knead the dough. Set aside for 5 minutes. Roll the dough into a very thin layer on a flour-poured table. Sprinkle flour on top. Cut the stratum into strips 3-3.5 cm wide. Then cut the strips into diamonds 4-5 cm long. Heat the melted butter in a sauté pan and fry the dough until golden. Allow to cool, sprinkle with powdered sugar and serve to the table.
Gubadia with meat
What you need for the dish:
- 500 g of beef
- 600 grams of cooked rice
- 2 onions
- 6 boiled eggs
- 150 grams of dried apricots, prunes and raisins
- 200 g of butter
- 3 tbsp. l. vegetable oil
- salt, black ground pepper
For the test:
- 600 g of flour
- 2 eggs
- 100 g of butter
- 150 ml of cream with a fat content of 12%
- 0.5 tbsp. l. Sahara
- salt
Cooking time: 1 hour 30 minutes. Servings: 12
What to do:
Break the eggs into a bowl, pour in the cream melted butter, add sugar and salt. Mix the mixture well and gradually pour in the flour. Knead the dough, cover and set aside. Peel onion, finely chopped. Meat is washed, dried, cleaned of tendons and films and passed through a meat grinder. Heat the vegetable oil in a frying pan and fry onion, 5 min. Add minced meat and cook, stirring, another 10 minutes. Season with salt and pepper, allow to cool. Eggs finely chopped. Dried fruits rinse and scald with boiling water, remove bones. Slice dried apricots and prunes in small pieces. Dough is divided into 2 unequal parts. Most of the roll in a circle with a diameter of 2-3 cm more than the diameter of the baking dish. Transfer the dough into a greased form. With an even thin layer, spread a third of the rice onto the dough, lay the meat filling on it, then half of the remaining rice and chopped eggs. From above put a layer of the remaining rice, on it - dried fruits. Butter melt and pour the filling, leaving 2 tbsp. l. The remaining dough to roll in a circle, put on the filling. The edges tightly tear. Lubricate the surface of the pie 2 tbsp. l. butter and bake for 35-40 minutes. at 190 ° C.
Barmak with walnuts
What you need for the dish:
- 500 g of peeled walnuts
- 500 g of sugar
- 300 g of sifted flour
- 200 g sour cream
- 50 g of butter + 1.5 tbsp. l.
- 3 tbsp. l. powdered sugar
- salt
Preparation time: 1 hour Servings: 20
What to do:
Mix sour cream, 1,5 tbsp. l. melted butter and salt. Gradually add flour and knead thick dough. Roll into a thin layer and cut into squares. Walnuts grind in a blender in small crumbs and fry in a heated dry frying pan, stirring, 4-5 minutes. Remove from heat, cool, mix with sugar and the remaining butter. Spread the squares from the dough stuffing and wrap them in rolls. Put in a greased form and bake for 30-35 minutes. at 180 ° C. Sprinkle sugar powder before serving.
Tea in Tatar
What you need for the dish:
- 1 tsp. dry black tea leaves
- 400 ml of milk
- 2 tsp. butter
- salt
What to do:
Pour tea leaves into the saucepan, pour 400 ml of boiling water, bring to a boil. Pour the milk and cook, stirring, 5-6 minutes. Cooking time: 8 min. Servings: 4 Add salt to taste and remove from heat. Pour the tea into bowls and put on a piece of butter.
Chuck-chuck
What do you need:
- 400 g of honey
- 100 g of sugar
- 200 g of peeled walnuts
For the dish test:
- 500 g of flour
- 5 eggs
- 50 ml of milk
- 0.5 tbsp. l. Sahara
- Salt
- vegetable oil for deep-frying
Cooking time: 1 hour 15 minutes. Servings: 12
What to do:
Smash eggs in a bowl, add milk, sugar and salt. Strew, stirring, flour and kneading soft dough. Cover the bowl and set aside for 30-40 minutes. Separating small pieces from the dough, roll them into the flagellum with a thickness of about 1 cm. Heat the vegetable oil in a frying pan and fry the flagellum in deep-fried, stirring, until golden brown, 6-7 minutes. Place on a sieve, allow the oil to drain. Cut the nuts into pieces and fry in a dry frying pan, 3-4 minutes. Prepare the syrup. Combine honey, sugar and 2 cups of water in a small saucepan, bring to a boil. Cook the mixture, stirring constantly, until a drop of syrup, applied to a smooth surface, will not cease to flow. Roasted flagellum and nuts put in a wide bowl, pour with syrup and mix well. Transfer the chuck-chak to a serving dish and dipped in cold water to give it a cone shape. From above you can sprinkle with poppy, steamed with sugar.