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.

Baked rice pudding

Ingredients
160 cooked porridge, eggs or melange 20, 15 sugar, 10 raisins, candied fruits 10, 10 butter, 5 crackers, 5 sour cream, vanilla 0,02, sauce 75 or jam 30.

Pre-ready viscous porridge to cool to 60-70°C, and then mix it with egg yolks, mashed with sugar, add purified from the twigs and washed the raisins, candied fruit, chopped into small pieces, and vanilla. In a thoroughly mixed mass, add whipped egg whites. Instead of eggs you can use egg melange, which also mix with sugar and beat until then, until the foam is formed.

Before whisking the dishes with a mixture put it into the hot water (40-45°C); the heated mixture is shaken up much faster. Thereafter the mass is spread out evenly on greased with butter and sprinkled with ground breadcrumbs a baking sheet. The surface of the pudding to align, brush with egg, mixed with sour cream, milk or cream, and bake.
Pudding bake individual portions in the metal molds.

The finished pudding cut into portions, put on a heated platter and pour hot sauce (fruit-berry or milk-sweet), jam or butter. The sauce for the pudding can be submitted in a saucepan.

Rice casserole with cottage cheese

Ingredients
60 rice, raisins 20, 40 cottage cheese, 10 eggs, 15 sugar, vanilla 0.02, 5 melted butter, 5 crackers, sour cream 35 or a fruit sauce 75.

Cook crumbly rice porridge with raisins. In cooled to 60-70°C porridge add mashed cottage cheese, whipped with sugar fluffy foam eggs, vanilla, dissolved in a small amount of hot water, all mixed gently.

The prepared mass to spread out a layer of 2-2.5 cm on the portion of the pan a la carte or layer is not more than 3.5 cm on a baking sheet, pre-grease with melted butter and sprinkled with ground bread crumbs; the surface of the mass to lubricate the egg mixture with sour cream. Bake in the oven until then, until the upper and lower sides of the casserole is not formed a crispy crust.

Serve hot with butter, sour cream or a fruit sauce.

Ingredients
Rice 100, 210 broth or water, vegetable oil 30, peppers and tomatoes for 50, 25 onions, greens.

Rice wash quickly in hot water and immediately drain in a colander. When the water is completely drained, sprinkle the rice on a baking sheet with a layer no more than 2 cm and dry it in the oven.

Then pour the rice to vegetable oil and, stirring occasionally, fry until then the rice acquires a yellow color.

Toasted rice cool slightly, then pour in boiling salted beef broth or water and cook at low boil in a sealed container.

After the porridge starts to thicken, at the moment when the liquid is almost completely absorbed by the rice is, add chopped into small pieces of pimiento sweet peppers (without seeds), browned chopped onions and slices of medium-sized tomatoes. All gently stir, close the lid and put the dish for 40-50 minutes in the frying or steam cabinet. When serving sprinkle pilaf with herbs.

Pilaf can also be prepared with canned pepper and fresh tomatoes to replace the appropriate amount of tomato paste or tomato puree.

Ingredients
Rice 80, 170 water, dried peeled rose hips 10 or fresh 50, nuts (core) 20, 20 melted butter, yogurt 150-200, sugar 10.

Fresh or dried red rose hips, cleaned of seeds, rinse in warm water and chop, then drain in a colander and let the water drain out. Walnuts (core) chop and mix with the rose hips.

Washed rice to fill in boiling salted water and cook at low boil until the liquid is almost completely absorbed by the rice. 

Then add the rosehip with nuts, melted butter or butter, gently stir with a spatula, cover bowl with a lid and cook the pilaf until done in lightly heated section of the plate or in the oven.
Submit the pilaf in a deep dish or plate.

Separately you can apply the yogurt and sugar.

Ingredients
Apples 70, rice 15, 45 milk, butter 5, sugar 10, vanilla 0.01, 4 eggs, citric acid 0.2, zest 2, cloves 0.01; For the sauce: 10 dried apricots, sugar 15.

Prepared apples peel, put in boiling water and cook until tender. For flavoring added to water, citric acid, lemon zest and cloves.

Rice rinse thoroughly in warm water, immerse for 5 minutes in boiling water and drain in a sieve. Put the rice in the pot and cook until tender in milk, mixed with butter, sugar and vanilla.

In prepared rice porridge to put over the raisins and eggs, stir well, cover the pot with a lid and put on 15-20 minutes in the oven.

To make an apricot sauce dried apricots to sort, rinse well in warm water, put in bowl, pour hot water and boil. Ready apricots through a sieve. In obtained puree, add sugar and boil for a few minutes until the puree thickens.

Before serving the rice to spread out in a circular or round shape and then place them on small plates. On top of the rice put the hot apples and pour a thick apricot sauce.

Ingredients
Rice 100, 210 water, melted butter 40, 20 dried apricots, raisins 15, 15 prunes, almonds (core) 10, honey 15.

Dried fruits wash, almond (kernel), scalded with boiling water, peel and cut each along the amygdala into three parts. The prepared fruit and almonds are lightly fry in melted butter, then add the honey and enough water so that it only covered products, and cook, as a compote at low boil for 15-20 minutes.

Boil the rice in salted water is not up to full readiness, recline in a colander, cool under running cold water. When the water is completely drained, put the rice in a saucepan or korobin, pour the melted butter, stir, then place the dishes with rice in broiler rice and bring to readiness.

When serving on a plate or dish put cooked rice and pour it with fruit compote.

Ingredients
Rice 100, 70 lamb, fat or fat-tailed lamb melted butter 30, 15 onions, pomegranate juice 30.

Mutton is cut into small pieces (20-30 grams), fry in mutton fat or fat-tailed ghee. Then put the meat in a bowl, add the onions and pomegranate juice, a bit of water or broth and simmer in a sealed container until ready meat.

When serving on the hot dish or a plate to put the pieces of lamb cooked with onion and juice, in which they were extinguished, and the next loose rice pudding drizzled with melted butter or bacon fat-tailed sheep.