Izmir kofta

Ingredients
Beef 135, 20 onions, eggs (yolk) 0.5 pcs., wheat flour 5, melted butter 20, 20 tomato, red pepper 2, black pepper.

Beef mince twice, season with raw egg yolk, salt, red and black pepper, finely chopped onion, cut into small balls (5 pieces per serving), breaded in flour and fry. Make tomato gravy for meat broth, pour it over the balls and put them on a low heat, bring to readiness.
When serving, sprinkle with red pepper and herbs.

Kofta Bozbash | Lamb Soup

Ingredients
Lamb 120, 10 melted butter, onion 15, rice 40, 20 eggs, spices.

Cook the rice soup in meat broth with browned onions and spices. In this soup simmer meatballs with lamb minced meat, mixed with cooked rice, eggs, pepper and greens. For 5 minutes before serving soup to fill with eggs, mixed with water or milk.

Bozbash Echmiadzin

Ingredients
Lamb 80, 10 melted butter, onion 15, 45 eggplant, tomato 85, 25 green beans, sweet peppers 20, 20 okra, potatoes 75, parsley 10.

Lamb boiled, cut into pieces, fry, pour the strained broth, add the browned onions, sliced eggplant, tomatoes, peppers, green beans, okra, potatoes and cook until tender. When serving sprinkle with herbs.

Harissa | Wheat porridge

Ingredients
Lamb 115 or 100 chicken, cereal wheat 70, 20 melted butter, onion 30.

In the semi-liquid wheat porridge, cooked in meat broth, add chopped pieces of flesh boiled lamb or chicken and beat until the mixture becomes viscous. When serving sprinkle with oil and put the browned onion and sprinkle with cinnamon.

Pastirma (Marinated beef)

Ingredients
Beef (fillet) 310, 40 onions, wine vinegar 10, 5 melted butter, spices, garnish 150.

Fillet or meat cut into cubes (30 grams), add the chopped onion, salt, black pepper, white wine vinegar, bay leaf, allspice, stir and marinate in pottery 2-3 days. After the meat strung on a skewer and roast over wood coals. During frying the meat periodically lubricate the melted butter.
Garnish the same as that of a Caucasian barbecue.

Chachochbili (Chicken with herbs)

Ingredients
230 Duck or pheasant, or chicken 220, 205 turkey or goose 250, melted butter 20, 100 onion, tomato puree 20 or fresh tomatoes 40, 5 flour, white table wine or wine vinegar 10, 20 lemon, herbs 10 different spices.
For the sauce: 500 Broth, 50 butter, flour 25, 40 carrots, onions 40, parsley (root) 30, tomato puree 500, 10 sugar, citric acid, 0.5, 1 peppercorn, bay leaf 0.5., the wine dry white 100, butter 70.

Fried flour in butter (keep white color), dilute broth, then add the browned onions with vegetables and tomato puree, sugar, citric acid, pepper, bay leaf, salt and cook for 25-30 minutes. Ready tomato sauce strain and heat to boiling, pour into it the grape dry white wine and season with butter.
Portion pieces of poultry or wildfowl fry and stew with saute onions in tomato sauce, of wine or wine vinegar, lemon juice and herbs (tarragon, cilantro, parsley) to readiness.

Satsivi (Poultry with walnut sauce)

Ingredients
Chicken, duck, turkey, goose 200, 150 Satsivi.
For the sauce: Broth 450, melted butter or chicken fat 100, walnuts (core) 200, onion 300, flour 30, eggs (yolks) 5 pcs., garlic 30, wine vinegar 100, cloves 2 cinnamon 2, red pepper.

Finely chopped onion fry lightly with oil or grease, remove from chicken broth, then add flour and continue sauteing for a few minutes, stirring with a wooden spatula. In this mass pour the hot strained broth and simmer for 10-15 minutes at the boil. Crush walnut core with garlic, add the crushed cloves, cinnamon, red pepper, egg yolks, vinegar. Rub the mass of wooden spatula and stirring, heating, adding the prepared mixture, not boiling. Ready sauce to cool.
Boiled poultry cut into portions 2 pieces (fillets and leg). You can boiled until half-cooked bird to lightly roast it in the oven. Serve a cold, with satsivi sauce.

Chikhirtma (Traditional Georgian soup)

Ingredients
Chicken 135 or lamb 115, eggs 1 pcs., butter or melted butter 15, wheat flour 5, 40 onions, wine vinegar 10, 0.05 saffron, coriander.

Chopped onion fry in butter or melted butter, add the flour and continue sauteing 2-3 minutes, dilute broth, boil and set aside; then gradually introduce the egg yolks, mixed with tincture of saffron, vinegar and chopped fresh cilantro. To the yolk is not curled, seasoned soup is not boiling.
When applied to the portion put 2-3 pieces of chicken or lamb and sprinkle with herbs.

Rabbit soup with rice

Ingredients
Rabbit 100, 10 carrots, onion 5, 10 Flour, rice 30, 5 celery, butter or cream margarine 10, 0.5 paprika, pepper.

Rabbit cut into pieces (2-3 pieces per serving) and fry in butter until then, until the rabbit is browned. Carrots and onions finely chop and fry, sprinkle with dried flour, paprika and saute for another 2-3 minutes, stirring occasionally. Rabbit and vegetables pour broth or water, add celery stalks, peppercorns, salt and cook at low boil 1 hour, removing appearing on the surface of the foam.
Boil rice separately in salted water. At the end of cooking soup to filter through a sieve. Serve with pieces of rabbit and rice.

Rabbit baked with egg

Ingredients
Rabbit 100, 150 potatoes, melted butter 5, eggs 1 pcs., 30 sour cream, green onions 10.

The rear legs and kidney area of a carcass to roast in the oven until tender, then separating the bones, slice the meat across the grain into thin slices, 3-4 per serving. On the bottom portion of the greased pan put a layer of sliced boiled potatoes, and on them slices of meat, which again cover with potato slices. Raw egg mixed with sour cream and chopped green onions, season with salt. Pour this mixture into the meat with the potatoes and bake in the oven.
You can also cook rabbit with crumbly rice, wheat or buckwheat porridge, boiled pasta, noodles or beans.

Rabbit baked with cabbage

Ingredients
Rabbit 100, melted butter 5, 15 onions, 50 sauce, braised cabbage or potatoes 150, 5 cheese, crackers 3.

Boiled or roasted rabbit meat cut across the grain into thin slices weighing 4-5 grams, put in a saucepan, add the finely chopped browned onions, red sauce or tomato, stir, boil and add salt.
Meat dressed with sauce put into serving pan, cover it with a layer of cabbage or slices of boiled potatoes, mashed potatoes or mashed beans, sprinkle with grated cheese, mixed with crushed crackers and drizzle with melted butter and bake in the oven to form on the surface golden brown. Submit meat in the same pan in which it was baked.

Veal schnitzel chopped

Ingredients
Veal 95, 10 milk, eggs 5, flour 5, 20 fat, butter 5, 50 meat juice, beef fat for frying 7, garnish 150.

Veal mince with fat or pork fat (lard), salt, add egg, milk, pepper and mix well. Cooked cutlet mass to cut for pellets of oval shape with a thickness of 5-7 mm.
For 10 minutes before serving to breaded products in wheat flour and immediately fry in a pan or in the skillet with beef fat to form on the surface of the schnitzels on both sides of crackling.
When serving drizzle the schnitzel with oil and the meat juice. Side dish — fried or boiled potatoes, mashed potatoes or boiled pasta, vegetables, cucumbers, tomatoes, etc.

Veal cutlets with tarragon

Ingredients
Veal 170, tomato puree 50, 5 flour, tarragon 5, 25 butter, garnish 150, pepper.

Cutlets with the bone slightly discourage, sprinkle with salt, pepper and fry in butter, not allowing much to brown.
In a bowl, where the fried cutlets, put the tomato puree, fry it, dilute the broth brewed from the bones of veal, add flour mixed with butter, and boil. In the strained sauce, add the tarragon leaves, put the browned cutlets and stew them for 5-10 minutes.
When serving cutlets to put on the dish, sauce to fill with butter and pour over cutlets. Garnish crumbly rice porridge or fried potatoes.

Ingredients
Onions 4 pcs., 40 liver, pork 40, the melted pork fat 10, 75 meat juice, crackers ground 5, sauce 50, pepper, nutmeg.

To select smooth head of a sweet onion of medium size. Cut the tops carefully, so as not to damage the bulbs, remove them from the middle.

For preparation of minced meat and pork liver to crank through a meat grinder, add salt, season with pepper and nutmeg to taste. A piece of onion out of the onion, chop, fry and mix with minced meat. Fill with minced onions and put them in greased with melted pork fat in the skillet.

Pour meat juice and simmered. Then sprinkle with bread crumbs and bake it in the oven.

When serving onions on a dish or plate, pour a little red sauce, in which add the broth from stewed onions. Sauce pre-strain.

Note. Onions can be stuffed with various fillings: minced pork, poultry, rice and tomatoes, and it is necessary to minced meat, add fried chopped onion.

Ingredients
Hare 110, marinade 75, 20 bacon, sour cream 40, 75 broth, flour 5, lard for frying 4, garnish 150, pepper.

Rear legs and back of a hare, soaked in marinade, larded bacon, sprinkle with salt and pepper, brush with sour cream and fry it in the oven until soft. Then chop them into pieces, put in saucepan and cover with broth cooked from roasted meat bones, add sour cream, meat juice obtained by frying, and stewing.

With drained cooked meat broth with sour cream in another bowl, add the toasted in him, as for sauces, flour, boil, drain and pour this sauce the meat.

Meat in sauce to boil and store before filing closed on steam table or in poorly heated stove area.
Submit a rabbit with roast potatoes, braised beets, boiled beans and dumplings from semolina.

Ingredients
200 meat, butter or olive oil for frying 5, onion and green 20, cucumbers, tomatoes or pickles 75;
for the marinade: wine vinegar 10, black pepper 2-3 peas, 10 onion, garlic 0.5, 1 sugar, 2 salt, bay leaf.

Meat (the flesh), cut into pieces of 30-40 g, put in a non-oxidizing dish, pour the marinade and let stand in a cool place for 10-12 hours.

To prepare the marinade, vinegar diluted with an equal amount of boiled cold water, add grated or minced onion, pounded garlic with salt, sugar, black pepper coarsely crushed and broken down into smaller pieces bay leaf. 

For 10 minutes before serving marinated meat strung on skewers and cook on the grill or spit, periodically lubricating meat olive oil, or butter or melted pork fat.

Serve with raw onion and green onions, tomatoes, or cucumbers with pickled cherries, plums, melon, grapes. Separately to submit spicy soy sauce.

Ingredients
Mutton 240, green onions or onion 25 spices, garnish 150, 1/4 lemon pieces. or tkemali 30.

Mutton pieces of 35-40 g to salt, strung on a skewers and roast over wood coals. Serve with green onions or onion, sliced rings, lemon or tkemali.

You can also submit a roasted on skewers tomatoes, eggplant or pickles. Eggplant stuffed with pre-fat-tailed fat with salt, pepper greens.

When serving dish decorated with parsley.
Meat of older animals to improve taste should marinate.

Ingredients
Veal 115, white bread 23, 35 milk, crackers 6;
For stuffing: egg 1 pcs., 20 milk, butter 15, 75 spinach, nutmeg 0.1, 75 sauce, pepper, greens.

To prepare the stuffing in a saucepan, greased with butter, pour raw eggs, add milk, butter, salt, and cook, constantly scraping the pan with a lot of wooden spatula, until then, but as long as it will turn into a semi-viscous porridge.

Leaves of fresh spinach, scalded with boiling salted water, recline in a colander and simmered with butter. Then spinach and egg porridge connect, add a little grated nutmeg, salt and pepper to taste and stir.

Veal cutlet mass spread out on a damp cloth even layer thickness of 15-20 mm, 200 mm in width and length dimensions of the pan, which is designed to bake roll. In the middle of the reservoir cutlet mass in its full length put the stuffing. With the swipe edge cutlet mass must be connected so that the stuffing turned around smooth shell thickness of the meat.
The formed roll to put on a baking sheet, brush with beaten eggs on top, sprinkle with breadcrumbs, butter and bake in the ovens.

Before serving, cut the roll into portions and pour sauce over white with egg yolks and sour cream, sprinkle with herbs.

Stuffing for the roll can also be prepared from eggs with brussels sprouts, green bean pods, green peas, carrots and so on.

Ingredients
100 Pork, onion 10, 25 broth, flour 6, melted lard 10, 100 tomato sauce, garnish 150, pepper, herbs.

The flesh is not very fatty pork cut into pieces of 15-20 grams, salt, sprinkle with pepper, add up in a bowl, add finely chopped onion, a little parsley, mix and compacted, put in a cool place for 3-4 hours.

Then the meat with onion mince, add a little water (16% by weight of meat) and mix thoroughly. From the resulting mass formed into balls for 6-8 pcs. per serving of breaded in wheat flour, put on a greased baking sheet, sprinkle with fat and fry in ovens until tender.

After that, meatballs, stacked on a baking sheet, pour tomato sauce with mushrooms and vegetables, pre-adding the broth, and boil them at low boil for 8-10 minutes.
When serving put meatballs on a plate, pour the sauce with vegetables and sprinkle with herbs. Garnish - fried potatoes, boiled or mashed potatoes or crumbly porridge, wheat, rice or buckwheat.

Ingredients
Bread kvass 300, 80 beef, green onion 30, 60 cucumbers, sour cream 40, eggs 1/2 pcs., 5 sugar, mustard ready 2, greens.

Chilled cooked meat and peeled cucumber cut into small cubes or strips short (1.5-2 cm). Green onion finely chop and rubbed with a small amount of salt as long as the juice appears.

Cook hard-boiled eggs, cut or chop finely. The cream put the eggs, green onions, mustard, sugar, salt (to taste), mix well and dilute kvass. The resulting mixture add the rest of prepared foods and stir again.

When submitting okroshka sprinkle with dill. If okroshka prepared in large quantities, it is necessary to connect all the products prepared with sour cream, add a little kvass and store on ice. When serving in a bowl put a portion of products with sour cream, pour kvass and sprinkle with dill.

Okroshka veal and fowl

Ingredients
Bread kvass 300, veal 47, grouse or partridge 1/3 pcs., green onion 30, 60 cucumbers, sour cream 40, eggs 1/2 pcs., 5 sugar, mustard ready 2, greens.

Prepare and submit this okroshka well as meat. Veal and grouse or partridge pre-fry or boil.

Ingredients
Pork 110, lard 7, roots and onions to stew 10, 75 sauce, garnish 150;
Marinade (100 servings): 6% vinegar 1000, white grape wine 1000, 2000 water, onion 200, 150 Carrots, parsley and celery 100, sugar and salt to 50, bay leaf, allspice 1, cumin 5.

Flesh hind leg, cut the layers into large pieces, and shoulder pork carcass clean from coarse tendons. Cut off the excess fat from the meat, leaving a layer of no more than 10 mm.

Put the meat in a non-oxidizing dish, pour the cooled marinade and soaking in a cold room for at least two days.

To marinade will penetrate into the thickness of the meat and spread it, pieces of meat before pouring the marinade should be pierced through chef's needle in several places.

To prepare the marinade, carrots, parsley and celery cut into thin slices, chop the onions. In boiling water, put salt, sugar, roots and onions and cook for 12-15 minutes at the boil. Then add dry grape wine, vinegar, bay leaf, allspice, and heat to boiling. Then remove from the heat the marinade, cover dish and refrigerate.

Slices of marinated meat dry and fry with fat, roots and onions, as the beef stew; then pour over half the height of their red sauce and marinade, taking them for this in equal amounts. Simmer the meat until done, turning occasionally pieces from one side to the other.
The finished meat is cut across the grain for 2 pieces per serving and pour the strained sauce in which it tushilos.

Serve with boiled potatoes, fried or stewed cabbage.

Ingredients
Hare 150, 25 onions, lard 5, sour cream 100, rye flour for the dough 10, 150 garnish, black and fragrant pepper.

Purified carcass of a young hare cut into pieces, 3-4 pieces per serving, salt and pickling are not put in the a la carte pots. Add whole head of roasted  seedlings onions with fat, black and fragrant pepper, pour the sour cream and heat on the stove to boil cream.

After that, close the pots caps to cover the grooves fresh dough and put in the broiler for about 1.5 hours. Before serving, cover the dough with the sides of the pot and clean off.

Serve with any crumbly porridge or fried potatoes.
You can also cook hare in the pot and no sour cream, bay before stewed his meat red sauce with the addition of dry wine (75 g of sauce and 40 g per serving of wine).

Ingredients
Mutton 200, fat-tailed 10, 15 onions, green onions 25, barberry 2, lemon 1/6 pcs., 90 Flour on pita bread, pepper, herbs.

Pulp lamb without tendons to miss 2-3 times through a meat grinder together with the sheep's tail fat, add chopped raw onion, salt, pepper and lemon juice or citric acid dissolved in water, barberry.

The resulting mass stir well and let stand on ice for 2-3 hours (pickle), then molded from her short sausages in the form of meat sausages 2 pcs. per serving.

Wear sausages on skewers (a skewer) and fry on the grill over the coals. When applying the product to remove the skewer, wrapped in a thin flat cake made of wheat flour (pita bread), put on a dish or plate.

Ingredients
Meat 200, 100 marinade, bacon 20, 10 lard, butter 5, roots and onions 15, 30 Antonovka apples, oranges 30, 15 wine, meat broth 75, garnish 150.

From back and kidney parts of carcasses of wild goat detach spine, rib chop off so that at the ends of the meat were no longer than 4 cm, rough cut the tendon and cut the meat into portions.

Stand the wild goat meat in the marinade for 12-15 hours.

Before frying the meat removed from the marinade, pat dry with a towel. Lard and fry the bacon with melted bacon fat, add chopped carrots, parsley, celery and onions.

When the fillet surface crust is formed, fat drained, add the apples cut into slices (without seeds), oranges cut into slices (without skin and seeds), pour the Madeira or sherry and simmer for 30 minutes. To the sauce is burnt, you can pour a little broth.

The finished meat is removed, and in a bowl with vegetables and apples add as many good broth as needed for cooking gravy to the meat, boil, drain and rub through a sieve with vegetables and apples.
When applying fillets to put on a platter and pour the butter.

Garnish - green peas, green beans, cauliflower or brussel sprouts or other vegetable garnish. The sauce in a gravy boat submit separately.

Ingredients
Meat 150, marinade 75, bacon 20, lard for frying 5, 100 garnish, sauce 75.

Aboral and renal portion of the carcass, as well as large chunks of the hind legs to clean up, put in the marinade and let stand for 2-3 days in a cold room.

Chunks of meat pour chilled marinade, making sure that the spices are evenly distributed. In the process of marinating the meat need to turn over several times.

For the marinade in a weak 1.5 2% vinegar, put salt, sugar, bay leaf, pepper and chopped vegetables; all this boil for 10-15 minutes over low heat and then cooled.
To 1 liter of vinegar put 20 g sugar, 20 grams of salt, 2 grams of bay leaf, peppercorns 1 g, 50 g onion, 50 g carrot, 25 g of parsley, 25 g celery.
To the meat of wild goats give greater juiciness and enrich it with the fat, then marinating it well cooled bacon, chopped into cubes 5-6 cm and a thickness of 0.5 cm.

The marinade vinegar can be replaced with dry white or red wine grape. Meat instead of marinating can be hung and stand in a cool, dry room for 3-4 days, and then clean up the well of the tendons.
Thus prepared meat, fry on a spit or in a pan with the fat in the ovens.

The finished meat is cut into chunks of 2-3 pieces per serving and pour strong meat juice. Serve with roasted potatoes in the form of straws, shavings or bars. 

Separately, in a gravy boat to file blackcurrant sauce or pepper and vinegar.

Ingredients
Beef boiled 75, 25 herring, 10 onions, potatoes 100, sour cream 40, 20 eggs, butter 10, 5 crackers, cheese 5, 50 sauce, pepper.

Cooked meat, salted herring without skin and bones, and cold boiled potatoes through a meat grinder together with raw onions.

By mass add sour cream, raw egg yolk, pepper, salt and mix well, put in a thick foam whipped egg whites and mix again.

Divide the mass into portions of the pan, greased and sprinkled with breadcrumbs, or on a baking sheet, sprinkle with grated cheese, drizzle with butter and bake in the ovens.
Ready vorschmack apply hot on the same pan in which it is baked.

Before the release of pour the butter, sour cream can be submitted separately or red sauce.

Vorschmack baked on a baking sheet, before being cut into portions, add butter, sour cream or red sauce.

Ingredients
Meat 150, marinade 75, 5 flour, eggs 10, lard for frying 15, 15 crackers, sauce 75, 80 pickled vegetables, carrots, celery, parsley and onion 10.

Pulp ham, divided by layers into large pieces, soak in the marinade for 4 days. 

Then put in a bowl, add shredded fry the carrots, parsley, celery and onions. Of the meat bones to cook soup, replace half of the water marinade, which matured meat.

Pour this meat broth and simmer for 5-6 hours.

Ready meat to cool in the same broth. Before serving, the meat cut into chunks of 2-3 per serving, breaded in flour and then moisten the raw egg in crushed wheat breadcrumbs.
Fry on both sides in a frying pan with fat.

Garnish (pickled vegetables, fruit, cabbage salad, beet) submitted separately in a salad bowl, walnut sauce (Satsivi) - in a gravy boat.

Ingredients
Rabbit (the pulp) 75, 7 lard, bacon 8, 8 butter, white bread 18, 25 milk, 10 biscuits, eggs 8, garnish 150, cucumbers or tomatoes 75.

The treated rabbit carcass rinse the meat separated from the bones. In order to not fall into the meat bone fragments, you should not cut through bone before separating pulp.

Cut slices of raw inner lard or bacon and rabbit meat mince, then add soaked in milk or water, wheat (without crusts), bread, salt, pepper, stir and again through a meat grinder (you can add a raw egg).

From the mass formed into сutlets and fry them in a pan or baking sheet with fat. Ready cutlets pour butter and serve with any vegetable garnish, boiled potatoes, fried or mashed potatoes.

In addition to the cutlets can be submitted cucumbers, tomatoes, green salad, dressed with oil and vinegar or sour cream.

Ingredients
175 Potatoes, carrots 20, parsley 5, 20 onions, tomato puree 5, 5 table margarine, herbs;
For meatballs: beef, lamb or pork 57, 5 onions, eggs 4, 5 water and pepper.

The roots slice or cubes, chop the onion, add the tomato puree and fry all together on fat. Potatoes cut into cubes.
In the boiling broth or water to put roots, bring to a boil, add the potatoes and cook for 15-20 minutes. At the end of cooking the soup with salt.

Meat miss a few times through a meat grinder, mix with finely saute chopped onions, softened butter, raw eggs, salt and pepper (you can pour 10-12 grams of cold water). To cut meatballs in the form of balls of 8-10 g and cook in the broth, or salted water 5 to 6 minutes.

Cook the meatballs in a potato soup. Serve the soup with greens and meatballs.