In our time, it is difficult to find a person who would not like Caucasian dishes. The recipes that we have collected for you in this article will help you cook in an oriental style. Do not forget about the popular Caucasian pastries, which you can easily concoct yourself in your kitchen.
Ossetian pies
If you try this amazing dish at least once, you will fall in love with its taste forever. The menu cannot be imagined without this unique pastry, and if you learn how to cook it yourself, your loved ones will be grateful to you. Recipe:
- Heat 200 ml of milk on the stove, add 15 grams of yeast and 10 grams of sugar. Add some flour, stir and leave to rise for 20-30 minutes. Once it's done, you can knead the dough. To do this, sift 350 grams of flour into a bowl and add a little salt.
- For the filling, grate 250 grams of suluguni, add 20 grams of chopped dill and green onions to it. Cut a bunch of young beet tops with a knife, put in the filling and mix with your hands.
- For the cake to work, the filling and dough must match in volume. Roll a piece of dough into a small cake, place the filling inside and fasten the edges. Using a rolling pin, roll out the cake quite thinly, and make a round hole on top.
- Put the preparation on a baking sheet and send it to the preheated oven for 10 minutes.
Brush the finished dish with butter and serve. Ossetian pies are prepared with different fillings, but always in odd quantities. Therefore, to please loved ones, surprise them with a fragrant treat with meat or chicken.
Khachapuri
Caucasian dishes prepared by your own hands and in your own kitchen will make your usual menu more varied. And for juicy and tasty cheese pies, your loved ones will say a special "thank you". How to cook khachapuri correctly:
- Dissolve the bag in warm water. Knead a simple dough with flour and salt. After that, grease it with oil and send it to a warm place to rise.
- For the filling, grate the cheese and mix with a raw egg.
- Roll out a tortilla from the dough, place the filling in the center and pinch the edges. Roll out a flat, round cake.
Khachapuri can be baked in the oven or in a dry skillet without adding oil. Brush the pie with butter before serving. If you still have the filling, brush it over the surface of the finished cake. Then place the baked goods in the preheated oven for a few more minutes. Cut the treat into portions and invite loved ones to the table.
Lobio
It is impossible to imagine a traditional Caucasian feast without this hearty snack. Add fresh vegetables, soft breads and aromatic herbs to it for a hearty meal for the whole family. Recipe:
- Soak 300 grams of dry red beans for four hours. After that, it must be rinsed and boiled until tender.
- Peel three onions and two cloves of garlic, chop with a knife and fry in vegetable oil. Finally, remove the skillet from heat and cool.
- Chop 100 grams of shelled walnuts, add chopped cilantro and mix with the rest of the food. Add salt, pepper and, if necessary, some water.
Soup with herbs
The kitchens are flavorful thanks to their spices and fresh herbs. It is very easy to prepare such a dish:
- Refrigerate 600 grams of kefir or mazioni.
- Peel and chop two potatoes, two onions and two garlic cloves.
- Pour some oil into a saucepan, and then fry the onions and garlic in it. Then add the potatoes and pour over the hot broth.
- Finely chop 300 grams of greens, put in a sieve and heat for several minutes over steam. Then grind it with a blender and add to the soup. Pour in kefir, add spices and salt.
Season the soup with hot pepper before serving.
Delicious meat dishes. Chakhokhbili
If you want to cook this delicious dish, then carefully read our recipe:
- Put a chicken weighing 1.5-2 kilograms in a saucepan and boil until half cooked. Then divide it into portions.
- Fry the chicken in a cauldron or heavy-bottomed saucepan until golden brown. Add chopped onions and bell peppers at the end. Cook everything together for a few more minutes.
- Pour a glass of strained broth into a saucepan, close the lid and simmer all together for 40 minutes.
- Remove the skins from the tomatoes, and then grind them with a blender. Add them to the chicken, along with chopped garlic, basil, and cilantro. If you like spicy, then add chopped hot peppers or adjika to the chicken. At the end, put salt and
Like other delicious meat dishes, chakhokhbili should be served hot with plenty of fresh vegetables.
Shawarma. Classic recipe
Caucasian dishes have firmly entered our life, and shawarma has long become native to our fellow citizens. We regularly buy it in shops, stalls and stalls near the station. However, if you decide to pamper yourself with a delicious delicacy, then it is better to cook it yourself. Moreover, the recipe for its preparation is very simple:
- Fry 500 grams of chicken on a skewer or in the oven. You can use liquid smoke to give it a unique scent. Grain the chicken with your hands or chop it finely.
- Grease thin pita bread with ketchup and mayonnaise, and put slices of prepared chicken on top with a thin layer.
- Next, you can experiment with the ingredients, but we suggest trying our version. To do this, lay the next layer of French fries, chopped cabbage, Korean carrots and onions.
- Wrap the pita bread in an envelope and heat it in a skillet or oven.
You can prepare this dish for a picnic or summer cottage. If you involve your guests in this process, then everyone will be able to create for themselves a unique dish to their taste.
Shashlik
Popular Caucasian dishes, the recipes of which we describe in our article, are known from childhood to every Russian. However, they often differ in the way they are prepared, and each culinary specialist tries to bring something new to it. This is especially true of the kebab, which everyone prepares in their own way. We suggest you try to cook it in the following way:
- Cut four kilograms of pork into medium-sized pieces and place in a saucepan.
- Sprinkle each layer with seasoning (ground black or red pepper) and chopped onions.
- Pour mineral water over the meat and refrigerate for several hours.
Cook the kebab over an open fire using a wire rack or skewers.
We hope you enjoy the Caucasian dishes, the recipes of which we have described in such detail in this article.
This is delicious.
Caucasian cuisine is bright and unusual. These are, first of all, meat, herbs, cheese and spices, from which very tasty things are obtained.
Dagestan
Previously, lamb was used to prepare the Avar khinkal, now more often they take beef.
Ingredients:
300 g of beef
5 fresh tomatoes
salt, pepper, bay leaf
onion
1 head of garlic
1 tsp soda
vegetable oil
Advice:
Serve meat, dough, garlic sauce and broth separately
The lid must be tightly closed when cooking the dough.
Recipe:
Cook large cuts of meat.
Roll the wheat dough, kneaded with kefir, into a layer 6 millimeters thick, cut into diamonds or squares and throw into the boiling broth left after the meat. Cook for five minutes, stirring occasionally.
As soon as the dough is ready, take out urgently, remembering to pierce each piece with a fork or toothpick.
For the sauce, mix sour cream or peeled tomatoes stewed in broth with garlic.
Chechnya
Chepalgash
Chepalgash are thin cakes with cottage cheese. Despite the stereotype about kebabs, the basis of the North Caucasian cuisine is flour products, cereals and cheese, that is, simple, cheap and high-calorie food.
Ingredients:
100 g wheat flour
100 g of kefir
0.2 g baking soda
For filling:
75 gr cottage cheese
a few bunches of green onions
20 g butter
Advice:
Cook in a dry skillet
Recipe:
Knead the wheat dough in kefir, divide into pieces weighing about 200 grams in the form of balls and roll out thinly. Place a couple of tablespoons of the homemade cottage cheese filling, green onions, eggs and salt in the middle. Join and pinch the edges, roll out the cake to a thickness of less than a centimeter.
Fry on both sides in a skillet (the first side with the lid, the second without the lid). Dip the finished cakes in hot water, stack on top of each other, thickly smearing each layer with butter.
Cut the entire slide, like a cake, into 6 pieces. Eat while it is still hot.
Ossetia
In Ossetia, pies with meat, beet tops, potatoes, and cabbage are often found on holidays. Tsakharajin also contains beets and cheese; this is a very tasty and satisfying pie.
Ingredients:
2 chicken eggs
400 g wheat flour
150 g suluguni cheese
150 g Ossetian cheese
80 g beet tops
30 ml vegetable oil
5 g sugar
5 g salt
10 g dry yeast
water
Advice:
After finishing with oil, cover with a towel and let stand for 5 minutes
Recipe:
Knead the yeast dough with milk, salt and ghee. Cover and leave in a warm place for an hour.
Fill with fresh young cheese and chopped beet greens without the stalks. For fat content, you can add ghee or sour cream. Season with salt and pepper.
Make a flat cake out of the dough that is a little less than a centimeter thick. Place the filling in the middle. Pull the ends of the dough into the middle, pinch. Turn over, gently level the surface of the cake, make a notch in the middle for steam.
Bake in the oven for 15-20 minutes. Then brush with oil.
Ingushetia
Birch
Meat in Ingushetia is usually served with a special sauce. Here is his recipe.
Ingredients:
meat broth
a few potatoes
a bunch of greens
salt pepper
1 onion
1 carrot
butter
Recipe:
Cook the potatoes in meat broth, mash thoroughly, adding raw eggs in the process.
Mix in the broth until the puree dissolves in it.
Cook for a couple of minutes, then remove from heat, add finely chopped green onions and other herbs to taste.
Season with salt and pepper, simmer for 10-15 minutes. Add the sautéed onions and carrots sautéed in butter.
Adygea
Gedliebger
In addition to the Adyghe cheese, which everyone knows about, it is worth trying gedlibzhe. This is chicken stewed in sour cream or cream.
Ingredients:
5 pieces. chicken drumsticks
2-3 tbsp sour cream
1 onion
1.5 tbsp flour
salt, paprika, a mixture of peppers to taste
Recipe:
Finely chop the onion and garlic and fry separately until golden brown.
Put everything together in a saucepan, sprinkle with paprika. Pour in some water, salt, simmer for 15 minutes.
Add sour cream sauce, flour and water, simmer for about half an hour until tender.
Azerbaijan
Dovga
Dovga is one of the most popular and favorite dishes of Azerbaijani cuisine. This dish is good because it is great both hot and cold.
Ingredients for a 2-liter cylinder of homemade yogurt:
2 sour cream 200 g each
1 large bunch of cilantro, dill, spinach, tops, mint
1 small head of garlic
0.5 tbsp. round rice
0.5 tbsp. boiled chickpeas
Advice:
It is better to use homemade yogurt, you can buy it on the market
Stir the dovga during cooking continuously until boiling, otherwise the yogurt will curdle
Stir with a wooden spoon.
Recipe:
Rinse all the greens well in advance, chop finely, dry. Boil the rice separately. Pour the yogurt and sour cream into a saucepan and stir well. Drive in 2 eggs in the same place. Add boiled rice along with water.
Place the saucepan over high heat and, stirring constantly, bring to a boil.
When the yogurt boils, put the herbs and finely chopped garlic in a saucepan, stirring constantly.
Bring it to a boil again.
Add boiled peas. Do not cover with a lid for the first couple of hours.
Armenia
Ishkhan in wine
Until now, ishkhan, or Sevan trout, is considered the main culinary masterpiece of Armenia. It is gutted with a spoon through the gills, without ripping open the abdomen. Then the tender fish is stuffed with tarragon and stewed in wine.
Ingredients:
1kg trout
1 bunch of tarragon
300 g cherry plum
1 onion
dry white wine
Recipe:
Remove the gills from Sevan trout, take out the entrails with a spoon through them. Rinse the cavity thoroughly and fill with a chopped mixture of cherry plum, pomegranate, onion and tarragon.
You need to simmer on low heat for about 10 minutes in white wine at the rate of 1 glass per 1 kilogram of dish, avoiding contact of the fish with the bottom of the pan. To do this, you can put it on stones or wooden sticks.
Georgia
Chkmeruli
A very tasty chicken recipe from the national cuisine of Georgia.
Ingredients:
500 ml cream
bunch of cilantro
a bunch of parsley
a few cloves of garlic
salt, pepper, suneli hops
Recipe:
Cut the chicken along the breast, remove excess fat, tail and wing tips, beat off slightly.
Rub with salt, pepper and brush with vegetable oil. Place in a hot skillet under oppression, fry on both sides until golden brown.
Pour the sauce of cream, chopped garlic, cilantro, parsley and hop-suneli. Close the lid, simmer in the oven for about 20 minutes.
Caucasian kitchen- the concept is rather arbitrary. The region of the Caucasus Mountains is home to a large number of peoples, whose cuisine has many common features. Caucasian cuisine is primarily meat, vegetables, herbs, spices and red wine. The names of many dishes of Caucasian cuisine are well known even to those who have never been to the Caucasus, since they simply adore this national food in Russia.
Dishes are generally characterized by the elegance of taste, satiety and a special ritual of cooking and eating with the obligatory abundance of herbs, spices, and delicious drinks are united by the collective name of the traditional dishes of the peoples inhabiting the Caucasian area.
Nature has generously endowed this region - this is fertile arable land, a lot of sun, noble mountains with an abundance of fragrant herbs, fragrant gardens and vineyards... Therefore, Caucasian cuisine is a real national treasure, unlike others, because it combines the secrets of various dishes.
All dishes are very appetizing, juicy, hearty, with their own unique flavor and original recipes. This is the well-known barbecue, delicious pilaf, satsivi, shurpa, dolma, khinkali, kebabs, khachapuri - the list goes on and on. And of course, one cannot help but pay attention to the unimaginable an abundance of various sauces, spices and famous aromatic wines... Magical unique recipes are given to us by peoples who are well versed in food and know how to cook it. Colorful culinary ideas are loved and in demand far beyond the Caucasus.
In this review, we have selected five famous Caucasian dishes and collected their classic recipes.
In order to start preparing a real and delicious kebab, you must first choose the right meat. What kind of meat should I buy? Someone only loves lamb, others do not eat pork, and still others eat any meat. Pork is great for a good barbecue, not very fatty, only fresh and not frozen. How much pork to take for the best result? Take your neck.
Ingredients for pickling - at the rate of 3-4 kilograms. The main secret of marinating kebabs is not what ingredients to put there, but in what sequence.
Ingredients:
- Salt (about 4-5 tsp)
- Coarsely ground black pepper
- Coriander is cilantro. 15-20 peas. They need to be crushed in a mortar, first lightly fried. If the coriander is already ground: slightly more than half a teaspoon
- Basil - as much as ground coriander, 1/2 teaspoon
- Thyme - aka Thyme per kilogram - one, two pinches
- Zira. A very specific seasoning, a little less than half a teaspoon will suffice. Zira, very specific in taste, so be careful about its quantity
- Bay leaf, a couple of pieces
- Red pepper, paprika. Ground, sweet. You can have a teaspoon without a "slide". It will give a slightly desired flavor and a beautiful color when fried. Want to add some spice? One clove of crushed garlic, add hot, chilli pepper, but attention, the taste of meat can be greatly interrupted, everything is necessary in moderation
- Onions - 5-6 onions
- Sunflower oil - 5-6 tablespoons
Mix everything, add half a lemon. The meat should be marinated for several hours, after which the kebab should be fried on the grill.
For thousands of years Ossetians have been baking their traditional pies with various fillings. The shape of the pies is usually round, about 30-35 cm in diameter.
The name of the pies can be different, depending on the type of filling :
- Walibah, h (b) iri, khabizjyn (singular) - pies with cheese
- Kartofdzhyn - pies with potatoes and cheese
- Tsakharajyn - pies with chopped beet leaves and cheese
- Kabuskadzhin - pies with chopped cabbage and cheese
- Fydjyn - pies with minced meat (usually beef)
- Davondzhyn - pies with chopped wild garlic leaves and cheese
- Nashjin - pies with chopped pumpkin and cheese (buys and without)
- X (b) adurdzhyn - pies with beans
In different regions of Ossetia, there may be other variations of the filling.
Ossetian pie
Ingredients:
For the test:
- Wheat flour - 500 g
- Sugar - 50 g
- Salt - 60 g
- Yeast (better live) - 50 g
- Water - 1.5 l
For filling:
- Beef (brisket) - 450 g
- Onion - 2 medium onions
- Garlic - 3-5 teeth
Ossetian pie
Preparation:
- Prepare dough- mix one and a half liters of warm water, yeast, salt and sugar. Let it brew for 10-12 minutes
- Mix flour and dough so that the dough is sufficiently elastic and not too hard. Add a little sunflower oil at the end to prevent the dough from sticking to your hands.
- Pass the meat through a meat grinder, do the same with garlic and onions. Add salt and pepper to the mass to taste
- Lay out the dough on the table, roll out a little and put the filling in the middle. Then close it on top with the edges of the dough. Then roll it out to a thickness of two and a half centimeters. Place the cake in a cast iron skillet or baking dish (approx. 32 centimeters in diameter). Bake in the oven for 10-15 minutes at 300 degrees. When serving, brush with a little butter
To cook real khinkali, you need to follow a few rules. Firstly, it is advisable not to scroll the meat through a meat grinder, but finely chop it: minced meat will give more natural juice during cooking, and this is the most valuable part of the dish. In addition, the minced meat should not be dry; you need to add a little water to it and stir thoroughly. Kneading the dough for khinkali by hand is difficult, since it should turn out to be dense and elastic, so if there is a kneader, it is better to use it.
The more folds on the tail, the more solid khinkali are considered: ideally there should be 19 folds, but often there are about 10. The number does not affect the taste, but speaks of the professionalism of the cook.
You need to eat khinkali with your hands: take it by the tail, turn it over, bite through a small hole and first drink the juice, and then take a bite.
Ingredients:
Ground meat:
- Veal - 1 kg
- Onion - 200 g
- Chili peppers - 10-12 gr
- Salt - 10-15 g
- Black pepper - 3-4 gr
- Fresh cilantro - 5 g
- Water - 100 g
Dough:
- Flour - 2 Kg
- Water - 650 ml
- Sunflower oil - 20-30 gr
- Salt - 20 g
Preparation:
Dough. Pour flour, salt into a deep container and start kneading, gradually adding water and sunflower oil. After the mass becomes homogeneous and elastic, mold it into a lump, cover with cling film and leave for 20 minutes.
Ground meat. Finely chop the meat. Cut the onions into small cubes, finely chop the chili and chop the cilantro. In a deep bowl, combine meat, onion, chili, cilantro, mint, salt and pepper. Add water and mix thoroughly (the consistency should be liquid, but homogeneous).
Roll out the dough into a sausage with a diameter of about four centimeters and cut it into pieces of three to four centimeters. Blind each piece into a ball, and then, sprinkle with flour, roll it into a thin cake three millimeters thick. Roll the same ball at least ten times to make the dough more elastic.
Put about 50 gr. minced meat in the middle of a thin tortilla and, lifting up the edges of the dough, roll them in a circle with an accordion: with one hand, clamp the dough, and with the other, collect the folds. Press the resulting tail and cut off the excess top with a knife. Pull out the khinkali slightly so that after cooking the juice from the meat inside remains below.
In a salted pan twist boiling water with a spoon with a funnel, lower the khinkali into its center, scroll once (so that the khinkali do not stick to each other for sure) and leave to cook for seven to nine minutes.
(kebab in Persian "fried meat") - an oblong cutlet fried on a skewer.
Traditional lula kebab prepared from lamb and onions. In this case, the lamb should be quite fatty, and you will need a lot of onions. Unlike cutlets, no eggs or bread are placed in kebabs. Only spices are added to meat with onions: pepper, basil, cilantro, garlic.
For cooking lula kebab lamb must be passed through a meat grinder and rubbed with hands for a very long time, throwing it on the table with force. The minced meat should become viscous so that it stays on the skewers and does not fall apart on the grill. It is very important to knead the minced meat well - it also depends on how tender the meat will be.
So that the minced meat made without bread and eggs does not fall apart during frying, it must first be beaten off, that is, with force to hit the entire mass of minced meat on the table for 8-10 minutes.
Ingredients:
- Lamb - 1 kg
- Onions - 4 pieces
- Fat tail fat - 100 gr
- Basil - 1 tsp
Cooking method:
- Peel the onion, chop together with half of the bacon in a meat grinder
- Wash the lamb, cut into pieces and also grind in a meat grinder. Add a mixture of onion and bacon, once again pass everything together through a meat grinder
- Season the minced meat with spices and basil. Stir for 7-8 minutes. Then beat off properly, cover with cling film and refrigerate for 1 hour. Fashion sausages 12-14 cm long from minced meat, string on skewers. Fry over coals or in a hot frying pan, turning constantly for 20 minutes. Plum sauce goes very well with lula kebabs.
Khachapuri
Adjarian khachapuri recipe
Ingredients:
- flour - 500 gr
- salt - 1/4 tsp
- warm milk - 1 tbsp.
- sugar - 1 tsp
- chicken egg - 8 pcs.
- vegetable oil - 2 tbsp. l.
- dry yeast - 1 sachet
- grated cheese (Adyghe or suluguni) - 250-350 gr
- butter - 100 gr
Preparation:
- Dough... Pour milk into a bowl, add salt, sugar, 1 egg, flour and yeast and mix well. Knead until a smooth and firm dough is obtained.
- Grease a saucepan with oil, put the dough into it and roll in oil, then cover with foil and put in a warm place for an hour. After an hour, crush the dough and put it back in the heat for half an hour.
- After half an hour, knead the dough and divide it into 6 equal parts according to the number of future khachapuri. We ivy the dough with our hands to make soft oval cakes, tighten the edges of these cakes so that the dough in the middle is thinner. Put grated cheese in the middle, wrap the edges and we form boats... Beat 1 egg and brush the edges with it
- We send the khachapuri into an oven preheated to 200 ° C for 25-30 minutes. Then we take out the khachapuri and drive an egg into the middle of each. We keep khachapuri with an egg in the oven, so that the protein is baked and the yolk remains liquid (don't miss this moment !!!), and we get it. Serve khachapuri hot, putting a piece of butter on top of each
Bon Appetit everyone!!!
Famous Caucasian pastries
Caucasian cuisine is no less varied than the Caucasus itself. Adjika, kebabs, vegetable dishes with spices and herbs have become part of our diet. And any housewife can pamper a family with traditional oriental pastries.
Khachapuri is a real masterpiece of Georgian cuisine. You can cook them in different ways: there are a huge number of different recipes in which the dough and filling are not repeated. Among the variety of cooking techniques, you will surely find one that will suit your liking.
What is oriental cuisine without baked goods? Dough dishes according to the recipes of Caucasian culinary specialists are very popular all over the world.
Caucasian pastries can be sweet and salty, with honey, fruits, vegetables, various types of meat and fish. Almost every recipe contains a lot of herbs and herbs. There is always a lot of filling, it is juicy and very tasty.
Khychin, Ossetian pies, khachapuri with hundreds of different fillings - this is not the whole list of dough products for which the Caucasian cuisine is famous. Recipes have been passed down from generation to generation for millennia, each family has its own secret ingredient that makes baked goods unique. The serving of the pies is also unique - 3 pies are brought to the table as a tribute to water, sun and earth.
By the quality of the dough, it is easy to distinguish a skillful housewife from an inexperienced one. The better and thinner the dough is rolled, the more praise a woman deserves.
The amount of filling in the pies speaks of the generosity and hospitality of the owners. You will not find baked goods without filling in any house. Onions, cheese, mushrooms, lamb - everything that the owners of the house are rich in is served with tortillas.
It is not enough just to mix all the ingredients, for a successful result you need to put your soul into the dish and cook with love.
Baking of the Caucasus is not only flat cakes and pies. In this section of our virtual cookbook you will find not only traditional Caucasian dough products, but also many original recipes, the existence of which you may hear for the first time. It is enough to look into our section, and your feet will carry you to the stove, try to make pies according to new recipes.
In the Caucasus, food is treated with love and sincere respect: it is believed that food is sent to people by Heaven so that they can live and gain strength. In this important matter, baked goods are not the last to play. Its exact recipes are passed down from generation to generation. Each family certainly keeps a special secret that makes baked goods such that "you swallow your own tongue, I swear by my mother!" And anyone who has been to the Caucasus will confirm: being of sound mind and clear consciousness, one cannot refuse a crispy cheburek with chopped lamb inside. No one will turn away from khachapuri - a boat with a yellow egg eye in the middle. Only a fool will snort at the sight of nut baklava. And only a madman will say: “I don’t want to!”, Seeing Caucasian pies, when baking of which the rule applies: there is less dough, and the filling is juicy, spicy - more.
There are a great variety of fillings for pies: meat, cheese, chicken giblets, cottage cheese, herbs, beans, vegetables, fruits and ... love. True connoisseurs and connoisseurs assure that just mixing the ingredients is not enough. In addition to them, they say, you need to add a piece of soul to the dish, otherwise it will be useless. Sleeves later, they do not belong to baking pies - they are like a certificate of quality: the better and thinner the dough is rolled, the more experienced the hostess, and the more generous and richer the filling, the more hospitable the house.
In a properly prepared Caucasian pie, everything is perfect - both the form and the content. Therefore, make the dough yourself, not trusting the purchased one, and do not skimp on the filling - let it be as you want: sweet, salty, spicy ... A cup of tea brewed with herbs or a glass of wine and a good Caucasian toast will help to shade the taste of a freshly baked pie. there is a story in which sublime poetry, a fairy tale, edification, laughter at evil and stupidity are mixed (agree, this is a separate work of table art). In our case, this one is quite suitable: “Once a mountain eagle flew out to hunt. He flew for a long time in search of prey, but could not choose it in any way. The mouse was too small for such a horseman. The sheep bleated disgustingly. And the eagle did not look at the gopher at all - tired! Choosing, the eagle worked its wings, lost strength and returned to the nest without eating. So let's drink so that we can always choose the option we need! " Choose the recipe you like and know: in any case, you will win, no one will be left hungry and dissatisfied. Cook, help yourself and enjoy!
For 8 persons: flour - 500 g, yogurt - 250 ml, milk - 100 ml, eggs - 1 pc., butter - 50 g, vegetable oil - 75 g, dry yeast - 6 g, sugar - 1 tsp, salt - 0 , 5 tsp, pork - 700 g, onions - 2 pcs., Salted pork lard - 150 g, garlic - 2 cloves, hot red pepper - 0.5 tsp, ground coriander - 0.5 tsp l., cumin - 1 hour l., utskho-suneli - 1 tbsp. l., Georgian adjika - 1 tsp., salt
Dissolve yeast in milk with sugar, pour the mixture into flour and salt. Add yogurt and butter, beat in an egg. Knead the dough, add vegetable oil. Put the dough in a warm place for 2 hours. Cut the meat into pieces, lard and onion into cubes, garlic into slices. Stir, salt, pepper, add spices, add adjika, leave for 30 minutes. Divide the dough into two and roll out. Put the filling on one layer, cover with the second layer, pinch the edges. Bake in an oven preheated to 180-200 ° C for about 20 minutes.
Calorie content per serving 260 kcal
Cooking time 180 minutes
6 points
For 4 persons: kefir - 125 ml, sour cream - 160 ml, butter - 125 g, flour - 300 g, hard cheese - 250 g, feta cheese - 100 g, salt - 0.5 tsp, soda - 0.5 tsp ., sugar - 1 tbsp. l.
Mix kefir with sour cream (125 ml), add salt, sugar, soda, stir. Pour in 100 g of melted butter. Add flour, knead the dough. Leave it on while preparing the filling. Grate the cheese, add 25 g of butter, the remaining sour cream and mix. Divide the dough and filling into four parts. Form a cake from each part of the dough, put the filling in the center. Gather the dough from the edges to the middle, flatten the cake with your hands. Fry the khachapuri in a preheated pan, without adding oil. Fry with the lid closed. Grease the finished khachapuri with butter.
Calorie content per serving 344 kcal
Cooking time 100 minutes
Difficulty level on a 10-point scale 4 points
For 4 persons: soda - 1 tsp, flour - 1 kg, salt - 1 tsp, potatoes - 800 g, eggs - 2 pcs., kefir - 500 ml, green onion - 1 pc., butter - 400 g
Sift flour, combine with salt. Add soda to kefir, mix. Pour kefir into flour, knead the dough, leave under a towel for 20 minutes. Peel the potatoes, cook and make mashed potatoes with the addition of eggs, finely chopped onions and salt. Divide the dough and filling into equal parts. Roll out the dough into layers. Put the filling on each, wrap it on all sides and roll it out again to make a thin stuffed cake. Fry the cakes in a preheated pan, brush with a beaten egg and pour well with melted butter.
Calorie content per serving 280 kcal
Cooking time 2 hours
Difficulty level on a 10-point scale 4 points
For 6 persons: flour - 250 g, dry yeast - 2 tsp, deodorized sunflower oil - 2 tsp, whole milk - 130 ml, suluguni - 300 g, sour cream - 50 g, butter - 30 g, parsley - 30 g , green onions - 30 g, sugar - 1 tsp, salt - 1 tsp.
Heat 50 ml of milk. Add yeast, granulated sugar, mix, leave for 10-15 minutes. Pour the dough into a bowl with sifted flour, add the remaining milk with salt and sunflower oil. Knead a soft dough, cover with a towel, leave for 40 minutes. Grate the cheese. Add finely chopped herbs and sour cream. To stir thoroughly. Roll out the dough, put the filling on it. Roll up the dough so that the filling is inside. Press with your hands, cover with a towel, let stand for 3-5 minutes. Squeeze the cake with your hands so that you get a large, thin cake. Make an incision in the form of a cross for hot air to escape, bake in the oven for 25 minutes at 200 ° C, after the end of the process, grease with butter.
Calorie content per serving 240 kcal
Cooking time 100 minutes
Difficulty level on a 10-point scale 4 points
For 3 persons: flour - 400 g, salt - 1.5 tsp, sugar - 1.5 tbsp. l., dry yeast - 0.5 tsp., butter - 100 g, eggs - 4 pcs., suluguni - 400 g
Pour 300 ml of water into a deep dish, heat slightly. Add salt, sugar, stir. Pour in a little flour, mix with a whisk. Add the yeast and portions of the remaining flour. Knead until the dough comes out of hand. Cover the finished dough with a towel, put in a warm place for 30-40 minutes. Grate suluguni on a coarse grater, mix thoroughly. Divide the dough into three equal parts, roll each into a flat cake. Put on each filling, spreading over the entire area, wrap the sides, shape into a boat, slightly widen the middle and add a little more filling. Brush the khachapuri with a beaten egg. Bake in an oven preheated to 180 ° C for 25-30 minutes. Put the yolks of the eggs in the center of the finished khachapuri and bake for another 3-4 minutes. Then grease the khachapuri with butter.
Calorie content per serving 255 kcal
Cooking time 90 minutes
Difficulty level on a 10-point scale 5 points
For 5 persons: vegetable oil - 1 tbsp. l., ghee (or butter) - 3 tbsp. l., onion - 1 pc., flour - 3.5 cups, greens (any) - 400 g, salt
Sift flour, add a pinch of salt. While kneading the dough, gradually add water mixed with vegetable oil so that the dough does not turn out too steep. Cover the dough with a towel and leave for 30 minutes. Finely chop the onion, 1 tbsp. l. Heat melted butter in a frying pan, put onion in it, simmer for 7 minutes until soft. Add finely chopped greens to the onion, stir, remove from heat. Salt the filling, cool. Divide the dough into 15 parts, roll out into thin cakes. Place a dry, heavy-bottomed skillet over medium heat. Put the filling on half of each flatbread, cover with the other half and press the edges carefully. Fry the kutabs on both sides for one and a half minutes. Grease the finished kutabs with the remaining ghee. Serve hot or warm.
Calorie content per serving 236 kcal
Cooking time 90 minutes
Difficulty level on a 10-point scale 5 points
For 8 persons: flour - 500 g, sour cream - 200 g, butter - 300 g, eggs - 2 pcs., baking powder - 1 tsp., walnuts - 2.5 cups, finely ground sugar - 2.5 cups, vanillin, cardamom , cinnamon, honey - 50 g
Soften 200 g of butter, add an egg, sour cream, mix, combine with flour, add baking powder. Knead a soft dough, send to the refrigerator. Set aside the walnut quarters (24 pcs.) For decoration, chop the rest. Add 1.5 cups sugar and spices. Divide the cooled dough into four parts, roll out into a thin layer. Divide the filling into three parts, put the layers of dough in a greased form, alternating with the filling. Divide the upper layer into portioned pieces, cutting parallel lines with a knife, without cutting the lower layer of the dough. Make a few more cuts to make rhombuses. Lubricate the surface with yolk mixed with 1 tbsp. l. cold water, stick a nut into each diamond. Place the mold with the workpiece in the oven preheated to 200 ° C. Get it in 15 minutes, "renew" the cuts, pour 100 g of melted butter, return to the oven for 35-40 minutes. Boil the syrup: bring water (150 ml) to a boil, add 1 glass of sugar, cook until slightly thickened, cool. Stir in a portion of honey and pour over the baked baklava.
Calorie content per serving 338 kcal
Cooking time 80 minutes
Difficulty level on a 10-point scale 8 points
For 6 persons: flour - 300 g, pressed yeast - 10 g, kefir - 350 ml, sugar - 5 g, margarine - 30 g, beans - 100 g, mutton fat - 50 g, onion - 50 g, oil - 100 g, salt , pepper
Sift the flour, pour it on the table in a slide, pour in kefir, put softened margarine, salt, yeast, sugar. Knead the dough and place in a warm place for 2-3 hours. Rinse the soaked beans, cook until cooked, add salt, drain in a colander. Pass through a meat grinder, add finely chopped fat tail fat and finely chopped onions. Season with salt, pepper, mix. Divide the finished dough into two parts, roll it into flat cakes 0.5-1 cm thick. Put the filling in the middle of one flat cake, flatten so that 3-4 cm remain to the edges, cover with the second flat cake. Fold the edges of the cakes to the middle, pinch. Place the pie in a lightly heated skillet, greased and sprinkled with flour. Make an incision in the middle and place in an oven preheated to 210-230 ° C. Bake for 15-20 minutes. Serve with butter.
Calorie content per serving 160 kcal
Cooking time 4 hours
Difficulty level on a 10-point scale 6 points
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