Azerbaijan cuisine.
Pilaf with mutton, for this dish rice and the basis of pilaf is prepared separately.
The rice needs long-grain steamed, it is thoroughly washed, then soaked for 15 minutes in warm water. To boil rice properly, you must follow the rule: water, you must pour a little, bring to a boil, then put 2 tablespoons of butter, and then pour rice into it. The proportion should be: 2 parts water and 1 part rice. Cook the rice without closing the container with a lid, until the water is completely evaporated. After that rice should be poured with melted butter (3 tablespoons), cover and cook until cooked on very slow fire. In order that the rice was not only tasty, but also beautiful, it can be colored with turmeric.
The basis for pilaf is different: lamb, poultry, fish, vegetables and fruits. In our case, we took lamb. Lamb cut into medium pieces, fry, salt, pepper, salted onion, greens, cinnamon, spices, pour a small amount of broth and stew until cooked.
After all the preparations, mix rice and mutton, we got an Azerbaijani pilaf from mutton. Lamb can always be replaced with another base for pilaf, the way of cooking is the same.
Azeri Shaker-lukum. For this confectionery, you will need melted butter, which must be grinded white, add the powdered sugar, which is also bleached with yolk. Combine both masses, and again grind white, then pour cognac with the saffron dissolved in it, mix it and knead the dough. The received dough should be put on a cold for 6 minutes.
After the dough is settled, you need to roll balls of 3 centimeters in diameter from the dough, press them down a little to make a flat cake, and spread it on a sheet dusted with flour, bake for 6 minutes over a small fire.
Quantity of ingredients: calculation is made for 500 grams of flour - 200 grams of butter, 200 grams of powdered sugar, yolks - 1 piece, cognac - 50 grams (can be replaced with vodka or rum), saffron - 7 stamens.
Baklava Baku. For this, the dish should be: in yeast diluted in warm water, add flour, sour cream, egg, oil and salt. Knead the dough and roll it to a thickness of 0.5 mm.
Lubricate the baking sheet with butter and put dough on it. On top of the lined dough, lay out the nuts mixed with sugar, and close the second layer of dough. After that, we lubricate the second layer with oil and again sprinkle with the filling, and so several layers.
After that, the baklava is cut into small rhombuses, the top should be oiled with a yolk mixed with infusion of saffron. In the middle of each diamond put half of the nut.
Bake baklava at a temperature of 180-200C for 40 minutes. After the baklava is cooked, it is poured on top with syrup or honey, and again put for 5 minutes in the oven.
1 kg of product is required: Flour of the highest grade 250 g, butter melted - 130 grams, sour cream 1 tablespoon, egg - 1 piece, yeast - 10 grams, nuts - 250 grams, granulated sugar - 300 grams, cardamom half a teaspoon, saffron - 0.5 grams.
English cuisine
Sandwiches with cucumber. At the heart of this sandwich is bread without crust, finely oiled, it is laid thinly sliced cucumber, tomato, radish, steep eggs, green salad leaves and a sprig of dill or parsley and all this covers a piece of sausage.
English salad. For this salad, the following ingredients are needed: boiled chicken fillet, boiled mushrooms and salted, cucumber-free cucumber, all cut into cubes. In the salad, add sliced celery, all the ingredients are mixed, seasoned with mayonnaise and mustard, salt to taste.
Duck in English. For this dish is better suited young duck, its salt, pepper. Bacon and onions are sliced, then add bread crumbs, all this is mixed and green is added. The duck is stuffed, oiled, put in a deep baking tray and baked on low fire. From time to time, looking after her, if necessary, pour oil. When serving the table, the duck is cut in half and filled with the juice in which it is baked. Duck with vegetables.
American cuisine.
Curd salad. To do this, cut the garlic very finely, put it on the bottom of a deep salad bowl. Then mix the cottage cheese with mayonnaise and put it in the salad bowl carefully, so that the garlic remains at the bottom. This salad is served peeled and sliced along the carrot. She dipped in the resulting curd sauce and eaten.
Chicken in cheese. The chicken should be cut into pieces, put in a deep container (sauté pan), add salt, add a little water and simmer on low heat. It is necessary to wait, when the water will boil out and the chicken will become soft. Mix eggs, milk, starch and grated cheese. Add salt, pepper and all this is good to beat. During whipping, put the frying pan on the fire and melt the butter on it.
Cook boiled chicken pieces in a cheese mixture, roll in breadcrumbs and fry until golden brown.
Chicken - 1 piece, onion - 1 piece, salt, pepper to taste, egg - 2 pieces, grated cheese 1 glass, milk half a glass, starch 1 teaspoon.
Salad Waldorf. Celery peeled and cut into strips, peeled apples cut into cubes, then finely chopped nuts. For refueling, mayonnaise with lemon juice, salt and cream is required. This mixture is seasoned with a salad. For decoration you will need: halves of nuts, slices of apples with red skin. After you have prepared the salad, put it on for 2 hours in the cold.
Celery - 260 grams, apples - 250 grams, peeled peaches - 100 grams, mayonnaise - 100 grams, cream - 4 tablespoons, lemon juice - 2 tablespoons, salt to taste.
Armenian cuisine.
Petey. This national dish is prepared in clay pots. Put pieces of meat and peas on the bottom of each pot. Fill with water and cook on low heat with the lid closed, occasionally removing the resulting foam. Half an hour before they are ready, large pieces of potatoes, onions and cherry plums are put in pots. Salt soup only before the end of cooking, at the same time put spices. When already removed from the fire in each pot put infusion of saffron (1 gram for 120 grams of water) and powder mint. They are served on the table right in the pots.
For 1 pot: lamb - 200 grams, peas - 1 tablespoon, onion - 1/3, potatoes - 1 piece, plum - 3 pieces, everything else to taste.
The Tolma is Yerevan. Chopped lamb is combined with undercooked rice, finely chopped onions, herbs and pepper. Vine leaves are lowered for 2 minutes in boiling water and remove coarse stems. Stuffing must be laid on the leaves and wrapped, giving the form of sausages. Tolmu put on the bottom of the saucepan, poured with broth or water, so that the talma was only slightly covered with liquid, stewed under a closed lid.
Lamb - 600 grams, onions - 2 heads, greens for 1 tablespoon, spices to taste.
Armenian sweetness "Barurik". Take the flour, ½ a piece of butter and water, knead the steep dough and let it rest for 15 minutes. After rest, the dough is rolled very thinly, we lubricate the remaining half of the oil, put the filling of nuts, cinnamon and sugar, spin into a round shape. We put in the oven and bake at a temperature of 240-250C for 20 minutes.
For the test: Flour - 250 grams, granulated sugar - half a glass, butter - 130 grams, egg - ½.
For the filling: sugar and crushed nuts for ½ cup, cinnamon on the tip of the knife.
Assyrian cuisine.
Jadzhik. This dish is prepared from cottage cheese. Oil (150 grams) melt, add finely chopped green onions and dill (150 grams), after that you have to mix everything thoroughly with a kilogram of cottage cheese, salt to taste.
Kutli . In the minced meat, add a raw egg, finely chopped onion, ground pepper and raw rice. From minced meat to make meatballs and put in a previously prepared meat broth. We also add tomato paste and overcooked onion, spices.
For 1 kilogram of meat - rice 1 glass, onions - 3-4 heads, a pod of pepper, everything else to taste.
Hasid . At the bottom of the cast-iron pot, put butter, add flour. Then put on the fire, stirring intensely, the mass should acquire a golden color. Then in a saucepan it is necessary to pour out hot milk, having first put honey into the milk. Salt to taste. Burn in the fire for 15 minutes. Ready for use the next day, cut as a pie.
Butter 100 grams, flour 3 tablespoons, milk 200 grams, honey 2 tablespoons.
Bashkir cuisine.
The liver is in Ufa. The liver and potatoes are cut into cubes, but fry separately. Onion finely chopped and lightly fried in oil with the addition of tomato paste. All ingredients are combined, add to the resulting mass of a half cup of broth and cook until cooked in pots. When serving on the table, decorate with greens on top.
For 500 grams of liver - 15 pieces of potatoes, fat for frying - 5 tablespoons, onions - 2 pieces, tomato paste - 1 tablespoon, salt to taste.
Gubadia . This dish requires a fresh dough, which can be divided into 2 different parts, one part larger than the other. Most of the roll out a little more diameter in the capacity in which you will prepare this dish.
On a greased container put a large juice, which is laid layer by layer rice, raisins, toasted meat, minced eggs, butter. On top of the stuffing put the second suck and the edges are connected with a rope seam. Bake in a well-heated oven.
For the test: for 760 grams of flour - sugar - 28 grams, margarine - 224 grams, eggs - 3 pieces, yeast - 14 grams, salt - 12 grams, water - 180 grams.
For minced meat - rice - 800 grams, egg - 9 pieces, minced meat - 660 grams, raisins - 580 grams, salt to taste.