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.

Ingredients
80 chicken fillet, butter 40, including watering 10, 10 eggs, white bread 25, 15 melted butter, garnish 150.

Chicken fillet with bone cleaned from films and sinews, beat them with a chopper so as to obtain uniform thickness of the layer.

In the middle of the layer to put a piece of butter (in the form of fir cones), cover with a thin strip of meat the inner (small) fillet and close the oil from all sides of the meat. 

The cutlet season with salt and moisten in eggs, breaded in bread crumbs, again to moisten in egg and breaded again in bread crumbs; fry in plenty of fat (fried food) for 3-4 minutes. Taking out from fat, chicken can be put on 1-2 minutes in the oven. Fry the chicken Kiev just before serving.

Butter for the filling can be mixed with boiled egg yolk, rubbed through a sieve, salt, finely chopped dill or parsley.

When a submit cutlet to put on a dish; cutlet can be laid on a slice of toasted bread or a piece of baked puff pastry. Garnish - fried sticks potatoes and green peas, seasoned butter. Cutlets need to pour the melted butter.

You can cook cutlets made from other poultry or wildfowl.

Ingredients
Chicken 180, 4 flour, butter 20, 20 onions, mushrooms 30, 60 tomatoes, garlic 0.5, 10 white wine, white bread 40, one egg or potatoes 100, pepper, herbs

Prepared chicken pieces, add salt, roll in flour and fry with butter. When the chicken pieces are browned, add in the pot with finely chopped onions and fry it until golden brown, then add mashed with salt garlic, white wine, chopped tomatoes without skin and seeds, sliced mushrooms, salt, pepper, brown broth (40-50 g) and simmer for 20-25 minutes.

When serving the chicken pieces, put in a bowl or plate and pour over sauce; chicken, put poached egg, toasted wheat bread, fried in butter.

On the side instead of eggs and toast, you can submit fried or boiled potatoes.

Ingredients
0.5 kg of chicken meat, 3 eggs, 3 tbs. cream, 50g of butter.

This delicate souffle to cook is not difficult. First, boil the chicken and separate the meat from the bones. Chicken meat scroll through a meat grinder, you can double.

To the meat add the egg yolks, salt, cream and whipped egg whites. Mass gently mix. Put on a baking sheet and gently smooth the surface is greased.
Grease the surface with sour cream or drizzle with butter and bake in the oven. When serving sprinkle with herbs. It can be used as a separate dish or with vegetables.

Ingredients
Chicken 180, 5 flour, butter 10, 5 carrots, onions 4, green bouquet with spices 10, 15 cream or milk, eggs (yolks) 1/4 pcs., 30 mushrooms, white bread 40, garnish 100.

Prepared by the chicken, cut into pieces, fry with butter, sprinkle with browned flour and pour a little hot broth and broth of mushrooms (100-120 g).
Put the onion, carrots, cut into four pieces, salt, "a bouquet of of greens" with spices (for 10 servings - 1 piece of bay leaf, peppercorns 5 grains clove 2 pcs.).

Close dish lid and simmer for 30-40 minutes. Remove and store the finished chicken hot. The sauce is prepared from simmered chicken, add the egg yolk mixture with cream or milk, boil without boiling and filter.

When serving chicken to put on a dish or a plate, garnish warmed slices of mushrooms, pour the sauce and garnish with croutons of white bread, toasted in butter; sprinkle with parsley.
For garnish you can submit a crumbly rice porridge or green beans.

Ingredients
Chicken 180, butter 20, 25 mushrooms, onion 10, 30 broth, white wine 10, 60 sauce, garnish 150, parsley and tarragon.

Chicken, chopped into pieces, fry with oil. At the end of cooking add chopped raw mushrooms and chopped onions and, stirring, bring to readiness. Then add the white wine, brown broth, tomato sauce and boil under the lid for 2-3 minutes, drain, then put the chopped parsley and tarragon.

To improve the taste of the sauce can be added to cognac (5 g)

When serving chicken pieces to put on a dish or bowl and pour over the sauce. Garnish can be fed roasted potatoes or crumbly rice.

Ingredients
For the dough: 225 flour, butter 150, melange 20, 1 citric acid, salt 2.2, water 110, dough output 500; For pancakes: flour 40, sugar 2, eggs 10, 100 milk, melted butter 2, salt 0.4, pancakes output 100; For the stuffing: 450 chicken, rooster scallops 30, rice 60, 65 eggs, mushrooms fresh porcini 150, 50 butter, parsley and dill 10, 6 salt, black pepper 0.2; minced output 520; melange for lubrication 10. Output 1 kg of product.

Puff fresh dough roll out the layer thickness of 5-6 mm and cut from it two large tortillas of different diameter (a diameter of about 25 cm, the other - 35 cm).
On the tortillas smaller folded pancake made from unleavened dough, put it minced chicken, mushrooms and rice.

Minced stacked layers, shifting each thin pancakes made from unleavened dough. 

The edge of the bottom tortillas grease egg, then cover with a pile of minced meat, arrangements of pancakes, the second pie, which is tightly pressed against the edge of the bottom pie. The surface of the pie grease with egg, decorate the various figures, carved from thin dough, again lubricate the egg and bake.

Minced prepared as follows: the pulp cooked chicken cut into slices and season with butter; crumbly rice porridge to fill the oil and add the chopped hard-boiled eggs, greens; fresh mushrooms, sliced and fried in butter, mixed with rooster scallops, stewed and sliced; fill with pepper.

Kurnik cook weighing not less than 500 g and fed a whole 4-5 or portions of 100-150 g.

Ingredients
65 chicken liver, butter or poultry fat 10, bacon 15, 5 onions, carrots 5, 5 eggs, milk or broth 5, pepper, herbs.

Shredded carrots and onions with bacon fry until half, then put the liver, cut into cubes, sprinkle it with pepper and fry until cooked.

Then skip the liver with vegetables twice through a meat grinder with frequent grid, add butter or poultry fat, a little milk or broth.

All this is thoroughly mixed. When a draw in the form of bars, sprinkle with chopped egg and herbs.
You can decorate the pie of butter or a flower to put on him a grid of mayonnaise.

Ingredients
180 Chicken, chicken fat 5, 20 breast, onion seedling 30, 100 potatoes, sauce 75, 15 butter and herbs.

Fry chicken in ovens and cut into portions. Place the pieces in a saucepan of poultry, add fried onions small sapling and pork bacon, cut into cubes, pour red sauce and simmer for about 10 minutes. Separately, fry the potatoes, diced.

When applied to a dish or a plate to put the bird around arrange potatoes and onions with bacon. All pour the sauce and sprinkle with herbs.

Ingredients
Chicken fillet 85, 15 butter, asparagus 30, 40 tomatoes, white bread 30, baskets of dough 2 pcs., 75 sauce, pepper, herbs.

Poached fillet lay on a toasted slice of white bread, put on a dish or a plate and garnish with baskets of puff pastry filled with asparagus, tomatoes. Filet pour white sauce with egg yolks.

For a side dish to cook the asparagus and season it with oil; slices of tomatoes (without skin and seeds), sprinkle with salt and pepper and fry with oil.

Place the garnish to a basket and sprinkle them with parsley or dill.