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RECIPES
R E C I P E S
1.Chikhirtma
Ingredients:
- 1 chicken
- 3 eggs
- 5 onions
- 2 tbsp vinegar
- 2 tbsp wheat flour
- 1 tbsp butter
- thinly chopped coriander(1 tuft)
- salt
- vinegar Directions:
Directions:
Cook chicken whole, cut meat away from bones, and slice thinly.
Shred onions, sauté until golden, cover with some filtered bouillon and heat through for 3-4 minutes.
Fry flour, avoiding discoloring, cool, add some bouillon, and mix with beaten egg yolk
Stir in eggs mixture, and add sautéed onion and vinegar. Heat bouillon over medium high heat, do not let it boil, and set aside.
Serve on plates with a tablespoon of lemon juice and cooked chicken. Sprinkle with greens.
2. khinkali
Ingredients:
- 600 g flour.
- 30 g water.
- salt.
- Meat filling:
- 300 g lamb.
- 200g pork
- 200 g onion.
- ground black pepper.(1 table spoon)
- greens.
Directions:
Make dough from flour, water and salt. Knead dough and roll out finely. Grind lamb, onion in a mincer, add pepper, chopped greens. Make rounds with a help of saucer. Put on filling and shape small pears. Cook in a boiling, lightly salted water for 10-15 minutes
3. Bozbashi
Ingredients:
- 600 g mutton
- 50 g rice
- 100 g apple or quince (fresh or dried)
- 70 g peas
- saffron
- 100 g onions
- salt to taste
- pepper
- 2 tbsp tomato
Directions:
Steep peas. Make meat broth and put the peas into boiling stock. Grind meat and onions through the mincer. Add rice, salt and pepper to mincemeat, mix thoroughly and make meat balls, put 2 cherry plums inside each ball. When the peas are done, put the balls and add apple into the stock.add tomato And pepper, saffron infusion and salt 20-25 minutes before the dish is ready and boil until cooked. To See More Please DOWNLOAD (.Doc,145kb) |
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