Download arm cuisine

1. Pour kefir and water into a saucepan, stir thoroughly with a whisk.In a
bowl, whisk the egg with flour and salt until smooth without flour lumps.
Pour the egg into a saucepan with kefir, mix everything again with a whisk
so that the egg does not curdle. Pour in the washed rice, put the saucepan on
a quiet fire. Stir constantly with a whisk so that the kefir does not boil and
the rice does not stick to the bottom. The soup is cooked on the quietest fire
for 30 minutes.Heat the oil in a frying pan, put the onion cut into small
cubes in it, fry until slightly golden brown.Transfer the fried onion to the
finished soup.Add fresh herbs chopped with a knife and salt to taste.Mix the
soup thoroughly, let it stand for 10 minutes before serving.
2. Pass the meat and onion through a meat grinder. Mix with boiled rice,
chopped herbs. Add salt. Mix thoroughly until smooth.
Put the filling in the prepared grape leaves and wrap. Put the dough in a
saucepan, cover with grape leaves, cover with a yoke and simmer under
closed lids for 30-40 minutes. Serve with Matsoni. Matsoni is a fermented
milk sauce.
3. Sear beef legs, scrape and rinse several times. Cut the legs longitudinally
into pieces and leave for a day under running water, or pour cold water and
change it every 2-3 hours.
Then rinse again, transfer to an enameled dish, pour water so that it covers the legs
with a layer of 15-20 cm, and cook over low heat.
Clean the scars, rinse, pour cold water and cook until the specific smell disappears
(determined by the breakdown). Then pour out the broth, and rinse the scars with
hot and cold water, finely chop and add to the boiling legs.
Continue to cook the hash over low heat without salt, avoiding strong boiling,
removing the foam until the meat separates from the bones and the scars become
soft.
Season the finished hash with salt, sprinkle with crushed garlic or dilute crushed
garlic in broth and serve separately.
They eat hash hot, with spicy herbs (cilantro, basil, parsley, tarragon), grated radish
and lavash.
4. We cut the meat into pieces, put it in a bowl and cover it with salt. We
store it in the refrigerator for two days, then turn the pieces over (so that
the second part is salted) — and put it in the refrigerator for two more
days. We take it out, spread it on a porous surface, place the press on top.
We keep it for 6 hours (or even 12) - the meat should become dry. We will
hang it on ropes to dry for another 12 hours so that it becomes completely
dry, even on the cut.Now mix all the spices together, dilute with water to
make a mixture like sour cream. Dip the meat in this sauce. Marinate for
four days on one side, then turn the pieces over — and marinate for
another four days. Repeat the trick with turning three times, then hang the
meat to dry for another 10 days. And finally our basturma is ready! Cool it,
slice it thinly and serve it to the table!
5. Combine water, vegetable oil, flour and salt.Stir to make these ingredients
grip.Then knead the elastic dough. Hands can be lubricated with vegetable
oil, this facilitates kneading and allows you to pour flour less without
clogging the dough.Leave the dough for zheng khats for half an hour at
room temperature, or even longer. Place it in a bowl with a lid, container
or in a food bag so that its surface does not curl.
At this time, do the stuffing. I scored a fairly voluminous package of all
sorts of different greens, and when weighing it turned out to be only 210
g...Fresh herbs should be rinsed in cold water, shake off the drops and
dry.Nettles can even be scalded.Then chop all the greens and divide them
into the right number of servings – six. For each serving / pile, add
vegetable oil (1 teaspoon each). Do not salt the greens in advance,
otherwise the juice will start to stand out ahead of time.Divide the rested
dough into the required number of pieces – six.Roll out each piece of
dough thinly on a floured surface into a round blank. Place a portion of
chopped greens filling along the center, now add salt to it.Connect the
edges of the dough and pinch them, releasing air from the workpiece.
Then flatten the seam with your hands and these cakes themselves are flat cakes.
The greens shine right through the dough.Fry the blanks over medium heat in
frying pans without oil. First, we lay the side on which the pinched seam is. Readymade bread tortillas with greens zhingyalov khats (unlike other Caucasian tortillas
with greens) are not oiled, they are already quite juicy inside. Stack them hot on
top of each other, serve them with almost any dishes: soups, salads, main meat, all
kinds of kebabs, as well as tea, milk and other drinks. Take it with you for a snack,
on a picnic and on trips.
6. In a bowl, sift the flour (approximately 450 g), add sugar, baking powder and
vanilla, mix. Pour in the sour cream. Then add the egg and mix. Pour in the melted
and cooled butter.
Knead a soft elastic dough, adding the remaining flour. Wrap the dough with a film
and put it in the refrigerator for 30 minutes.
For the filling, grate the butter from the freezer, add flour and a glass of sugar. Mix
the filling with your hands until a homogeneous crumbly mixture.Get the dough
and divide it into 3 parts.Roll out each part thinly into a rectangle.Sprinkle with the
prepared filling of flour, butter and sugar.Roll each piece tightly into a roll.Then
cut the rolls diagonally about 2 cm thick.Place the kyata on a baking sheet at a
small distance from each other.Beat the egg and grease on top.
Preheat the oven to 180 degrees and bake for 20-25 minutes until it turns brown.
Serve with coffee, tea or milk.
7. For the dough, mix sour cream, softened butter and egg.Then add the flour and
soda in portions and mix.You should get a nice elastic soft and fluffy dough.Divide
the dough into 4 parts, cover from drying and let it rest for 15-20 minutes.Prepare
the filling. Set aside some of the nuts for decoration.And chop the main part into
crumbs of different sizes and combine with granulated sugar and spices.Roll out
each piece of dough into a thin layer, put it in a mold, alternating with nut
filling.You will get three layers of filling between four layers of dough.Cut the
workpiece into diamonds so that all layers except the lowest layer of dough are cut.
Lubricate the surface with raw yolk for gloss and stick a half or quarter of a walnut
into each rhombus from above.Place the baking sheet in a preheated 180-200
degree oven. After 15 minutes, remove, update the incisions with a knife and pour
the first filling - melted butter.Let the baklava cool completely and during this time
it will be well soaked. To serve, cut the lozenges into pieces