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.

Sweet semolina porridge with nuts

Ingredients
Semolina 30, milk 130, 15 sugar, walnuts (core) or 10 almonds, vanillin 0.01, 15 eggs, syrup, marmalade or jam 30.

Cook the liquid porridge with milk, sugar and vanilla. Raw eggs pour in pastry boiler, which should be put in hot water (Bain Marie) and whisk the egg mixture with a whisk, heat to 45-50°, and then heating it to stop, and the churning of the mass to continue for as long as she doesn't turn into a thick foam.
Beaten eggs, stirring to combine in two to three steps with hot porridge, to which you add chopped walnuts. Spread out the porridge into a La carte dishes, and serve cold with fruit syrup, marmalade or jam.

Layered semolina porridge

Ingredients
30 semolina, milk 130, 15 sugar, cocoa 10, jam 30 and milk 200.

Cook the liquid porridge with milk and immediately after the end of cooking half the quantity of semolina to pour in an even layer on a baking sheet, previously soaked in water and sprinkled with sugar.
In the rest porridge to add cocoa powder, stir and pour it on the pan of porridge without cocoa also evenly. You can also put porridge layers in the form of small (1-2 servings) or large (8-10 servings) and refrigerate.
Submit cold with jam, marmalade or milk. Jam to put when applying for a portion of porridge, and milk submitted separately in a glass or jug.

Pumpkin casserole with cottage cheese

Ingredients
Pumpkin 150, 80 cottage cheese, semolina 20, 40 milk, eggs 1/2 pcs., 15 sugar, sour cream 40, butter 20, cumin.

Purified pumpkin cut into pieces and simmered in butter until tender. Then combine with a thick semolina porridge, boiled in milk, and rubbed cottage cheese. Put the eggs, sugar, salt to taste, cumin. Well mix and put on a greased pan or a la carte pans, smooth, brush with egg and bake in the ovens.

Pumpkin porridge

Ingredients
200 Pumpkin, wheat or semolina 25, butter 25, 30 milk, sugar 10.

Peeled, chopped pumpkin simmered with milk and oil, then put washed millet or semolina into a pumpkin, sugar, salt and cook on low heat until tender.
When submitting put a piece of butter to the porridge.

Pumpkin baked with egg

Ingredients
Pumpkin 200, eggs 1 pcs., 50 milk, butter 25, 5 flour, pepper, dill.

Prepared pumpkin cut into pieces of 15-20 g, sprinkle with pepper, breaded in flour and fry in butter until tender, then put the pan and pour the egg mixed with milk. bake in ovens.
When serving sprinkle with dill.

Ingredients
Groats 60, 250 broth, onion, carrots and parsley for 5, butter 20, wildfowl fillet 50.

With prepared grouse, partridge or pheasant fillets cut. Bones poultry finely chop, add water, add roots, onions and cook soup. Strain the broth is ready.

Fillet simmered with a small amount of broth and butter in a sealed container, finely chop or mince.

In wildfowl broth boil liquid porridge of wheat groats. When the porridge is ready, add to it chopped wildfowl meat, stir and boil. Serve in a deep plate or in a small bowl with a slice of butter.

Ingredients
Semolina 30, 140 milk and sugar 15, 10 almonds, vanilla 0.01, eggs 1 pcs .; For the sauce: cranberries 10, 10 sugar, potato starch 5.

Boiled in milk half sticky semolina cooled to 70-80 °C.

Add powdered sugar and vanilla egg yolks, chopped toasted almonds, mix gently with the whipped whites and place in a la carte dishes. 

Serve cold with cranberry sauce.

Ingredients
Semolina 50, 185 milk, vanillin 0.02, butter 10, 20 sugar, 10 eggs, almonds or walnuts, hazelnuts, peanuts 10, 60 fruit fresh or preserved 45, 50 apricot sauce.

Cook viscous milk porridge semolina or rice with a small amount of salt and sugar (50 g of sugar and 5 g of salt per 1 kg of cereals). In the hot porridge with uninterrupted stirring, add the butter, eggs, egg whites, whipped with sugar, not very finely chopped nuts and vanilla.

All of this mix and put on a la carte pan, greased. The surface to align porridge, sprinkle with sugar and immediately burn the f

Then add in the porridge hot ovens for 5-7 minutes. Caramelized sugar porridge gives a beautiful color and a special, pleasant taste and aroma. Caramelization of sugar can be produced also by means of a specially adapted torch or appliance (grill).
If you cook porridge with milk foam, the whole milk should be poured into a wide shallow dish (pan, saucepan, pan) and put in a hot cabinet oven. Once the milk is produced ruddy skin, immediately remove it with a fork, then give again formed foam and remove again. It should come as long until you get the right amount of foams.

Cooked porridge put the pan in two or three layers, each layer, except for the top, cover with foams. The topsheet sugar and sprinkled caramelized as described above.

Before serving hot porridge put cooked and then warmed in a thick sugar syrup slices of apples, pears, peaches and berries.

Warm apricot or strawberry sauce submit to the porridge in a gravy boat or pour them stacked on cereal fruit and sprinkle with chopped toasted walnuts, almonds. 

Walnuts are not roasted. Instead of fresh fruit can also use canned.

Ingredients
Millet 80, 230 milk, butter and sugar 15 cinnamon powder 1.

Millet to sort and wash. Then fill in the rump with boiling milk dishes, add butter and sugar (1/3 of normal), and salt and cooking porridge dish lid closed at gentle reflux for 1.5 hours.

When applying butter heated while stirring to until all the moisture is evaporated, and the oil will not get a light brown color. Pour this hot porridge with oil and sprinkle with sugar mixed with cinnamon.

Ingredients
80 corn flour, water, 170, 10 sugar, melted butter or other fat.

In boiling water, add salt, sugar, sifted flour to sleep, but do not stir until the water boils again. Once the water comes to a boil with the flour should be quickly mix the flour with water so as to obtain a homogeneous viscous porridge without lumps.

After that, the surface smooth porridge, close the lid and let the dishes porridge rested on low heat for 10-12 minutes. Boil the porridge should be small portions and not earlier than 20 minutes before serving, as for longer periods, it becomes stale and tasteless. Post porridge hot, separately submit to it ghee, in which you can add the chopped hard-boiled egg. Instead, the oil can be fed into small cubes and fried with onions lard, bacon, grated cheese, cheese or sour cream.

Ingredients
Roots fireweed (lat. Chamérion angustifólium) 200, 2 pcs of carrots, raisins, 50, 30 butter.

For this you can use the dried porridge milled roots of willow-herb, or raw. Porridge is prepared in the form of a layer cake: the bottom of the mold put carrots, grated on a coarse grater, trace the roots of willow-herb, then raisins. All fill with water, barely covering the top layer. At very low heat to boil for 3-4 minutes, turn off the heat and leave to languish under the lid for 30 minutes. 

There with butter. Add salt to taste.

Ingredients
Cooked porridge 200, lard (bacon) 20, 20 bow.

Buckwheat go through, remove any debris. Boiling water with salt, buckwheat run into the water. Cook until thick, then cook a little longer under a cover on slow. Ham cut into small cubes, heated with simmered.
Peel and chop the onion, add to the bacon.

Saute the onions until golden brown, mix with hot porridge crumbly.

Ingredients
Groat 50, 180 water, sugar 5, 40 prunes, butter 10.

Prunes wash, boil in water to give it a completely swell after cooking in broth. After that, drain the broth, to which add the right amount of water, salt, sugar, fill prepared rice, millet or wheat (Poltava), cereals and boiled sticky mess.
When a porridge pour oil, put the hot prunes with stones.