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
Flour 100, water 40, 10 eggs; For the stuffing: potatoes 250, 20 onions, 20 bacon, butter 5, eggs 10, 30 sour cream, pepper.

Prepare the dough as for dumplings, cook the potatoes, mash or mince. Pork bacon cut into cubes and fry together with chopped onions, mix with grated potatoes, put raw eggs, salt and pepper.
Roll out the dough into a thickness of 1.5—2 mm long stripe, on the edge of the dough with a teaspoon to put the stuffing in the distance of 2-3 cm. of the dough with the stuffing wrapped so as to cover the stuffing, then compress the dough around the stuffing and cut the metal notch.

Cook the dumplings before serving in boiling salted water, pour oil. Sour cream to file separately.

Sometimes varenyky placed on a metal pan, pour sour cream, sprinkle with cheese and bake in the oven.

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
100g of boiled meat, 100g of potatoes, 100g of herring fillets, 2 cucumbers, 3 eggs, 1 apple;
For the filling: 200g sour cream, 100g of mayonnaise, 1 tsp. mustard, 1 tsp. horseradish, 1 tsp. vinegar, salt to taste.

This salad is very popular in Latvia. The presence in a salad of meat and potatoes makes it hearty, able to replace the second dish.

To prepare the salad boiled beef or pork, you can take the shopping ham. The meat cut into small slices. Herring clean from the bones and cut into fillets. Boiled potatoes cut into cubes, and chopped pickles. Boil eggs and chop. Fresh apple peel and cut into cubes. Fold in a large bowl of sliced products, season and mix.

For the filling mix the sour cream with mustard, vinegar, grated horseradish, salt and add the mayonnaise.

Ingredients
Mutton 40, beet 60, 80 fresh cabbage, potatoes 75, 20 beans, apples 10, 10 carrots, parsley (root) 8, 15 onions, melted lard 5, 10 bacon, tomato puree 15, spices 0.02, beet kvass 50, 15 cream, parsley 5.

Beets cut into strips and stew with tomato puree and beet kvass. In the boiling broth to put the cabbage, diced potatoes and cook until soft, then add the stewed beets, roots and fry onions, finished beans and cook for 15-20 minutes. Then add chopped apples, bay leaf, allspice and season with crushed bacon. When serving put the lamb and sour cream. You can serve with a 2-3 pampushkas.

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
Herring 100, white bread 75, milk 75, 20 onions, sunflower oil 10, sour cream 30, 5 crackers, nutmeg and pepper.

Pole, Norwegian or any other similar salted herring, soak in cold water for 24-30 hours. Then, herring gut, remove the skin and remove the bone, and the flesh through a meat grinder with white hard bread without crusts, previously soaked in milk or cream.

Onions finely chop and lightly fry in sunflower oil and mix with herring mass.
Season to taste a lot of herring pepper, nutmeg and, if desired, with salt.

Arrange mass into portions of the pan, greased and sprinkled with breadcrumbs, smooth surface, lubricated with sour cream, sprinkle with breadcrumbs, sprinkle with butter and bake in the ovens.

Drizzle with butter or sour cream and serve.

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
Potatoes 300, 20 eggs, pork 75, 30 onions, lard 20, wheat flour 10, crackers 20, 25 cream, pepper.

For the preparation of minced raw pork mince, add salt, pepper and fry the onions.
Raw potatoes grate, and discard in a sieve. When the liquid is drained, add the raw eggs, salt and mix.

From the potato mass formed into small balls, stuff with their raw meat, roll in flour and moisten with the egg, roll in breadcrumbs and fry in fat, then put in a saucepan, pour the fat and cook. 

Served hot with whipped cream.

Ingredients
Beef 600 g, 1 beet, 1 carrot, 1 onion, 4 potatoes medium, 200 g of cabbage, 1 tbs. tomato paste, 1 tsp. sugar, 1 tsp. vinegar, 20 g of bacon, 1 tsp. flour; For pampushkas: 1 cup flour, ½ cup water, 1 tsp. sugar, 10 g of yeast, 1 tsp. vegetable oils, egg for lubricants.

Cook the meat with bone and meat broth boil in 2 liters of water, tastier beef. Prepare the vegetables: Cut the beets into strips, sliced potatoes, carrots and onions finely shredded cabbage.

Beetroot stew with vinegar, so as not to lose color, oil, tomato paste and sugar.

Carrots and onions fry in fat with the addition of flour. In the boiling broth, first put the cabbage, then potatoes, and cook for about 15 minutes. Then put the fry carrots and onions and braised beets. Cook until done. Before the end of cooking, add pounded garlic and herbs.

For pampushkas cook yeast dough, make him small balls weighing 30 g and bake. When serving pour the garlic sauce.

Ingredients
100 red beans, onions 20, 30 walnuts, wine vinegar 10 garlic 2, pepper, dill, cilantro, parsley.

In beans (boiled until soft), add chopped raw onions, garlic, and cook until ready to filter.

Beans wipe, gradually breeding the mass decoction

Season with crushed nuts, vinegar, chopped herbs and pepper.

Ingredients
Beef 110, margarine cream 10, 20 onions, tomato puree 10, 150 potatoes, dried apricots 30, pepper and herbs.

Boil the broth. Chop onions and fry gently in butter margarine, put the tomato puree and remove from heat until tomato thickens and the fat does not turn red.

In the strained broth is prepared to put onions, potatoes, diced, washed dried apricots, salt, pepper and cook until tender.

When serving the soup to put cooked meat and sprinkle with herbs.

Ingredients
For the dough: 330 flour, 23 eggs, 115 water, salt 6; dough output 450; for minced beef 200, 230 pork, onion 40, salt 9, pepper 0.2, 0.5 sugar, water 90; minced output 560; eggs for lubrication 20. The yield of raw meat dumplings 1 kg.

Sift the flour on the table, pour a mound and make it a funnel-shaped recess in which to pour water mixed with eggs and salt. Mix the eggs and the water should be at the rate of 1 kg 400 g flour mixture and kneading seek all liquid quickly mixed with flour. Knead the dough uniform, be postponed for 20-30 minutes, to facilitate rolling.

Prepared dough roll out a long strip thickness of 1-1.5 mm and a width of 40-50 cm and lubricate the egg Full length test, retreating 3-4 cm from the edge, spread the stuffing balls of 5-6 g 2-3 cm one from another. Meat Balls close edge of the dough, the upper layer of dough pressed his hands to the bottom around each ball and cut the dumplings in a semi-circle with a diameter of about 3 cm. Dumplings put on a baking tray floured, and put into the refrigerator.

To prepare the stuffing suit pork, lamb or beef. The cut pieces and mince, add salt, pepper, sugar, water (one-fifth of the weight of the meat). Mix with minced onion. Dumplings boil in salted water (4 liters of water 1 kg of dumplings, 40 grams of salt) at low boil for 8-10 minutes.

By dumplings can apply butter or sour cream, vinegar.

Ingredients
Potatoes 250, 8 eggs, beef 40 or liver 40, 5 onions, wheat flour 5, 10 fat, 5 butter, sugar 5.

Hot boiled potatoes through a meat grinder, add the eggs, salt and mix. From the resulting mass of molded potato round cakes, put them on the ground beef patty and make semi-circular shape. Pies breaded in flour and fry. Served hot with butter.

Just cook potato cakes with cabbage or sauerkraut fresh. Fresh cabbage chop and fry in a pan with the fat, then season with salt, add the fry onion, raw egg and mix. Sauerkraut stew with onions and fat, then season with sugar.

Ingredients
Beef (brisket) 120, rice 35, table margarine 15, 30 onions, garlic 3, 15 tomato puree, dried herbs (suneli) 0.5, 15 greens, 20 tkemali or sour, lavash 5 (soft flatbread), peppers 0.1.

Beef brisket put in cold water, cook until half cooked, add the rice, chopped onion, fry with tomato puree, crushed garlic, herbs, tkemali, pepper and cook until tender.

When serving put in a bowl 2-3 piece of meat and sprinkle with chopped herbs.

Ingredients
125 Milk, Beer 60, 15 sugar, 20 eggs, white bread 10.

Milk to boil, whisk the eggs with the sugar, mix with beer and add to the hot milk.
The prepared mixture to heat and pour it diced white bread.

Served cold as a sweet dish.

Ingredients
Rye bread unsalted 150, raisins or dried fruit 30, 60 sugar, cinnamon 0.02, 30 cream, cranberries 15, apples 45.

Toasted rye crumbs and pour boiling water when they swell, rub through a sieve with the infusion. After that, add the raisins, sugar, cinnamon and apples, sliced, grated cranberries and boil for 5-10 minutes.
Soup to cool and serve with whipped cream.

Ingredients
Bones 100, beef 40, sausage of lamb 25, kazi (sausage horse) or smoked lamb 25, the language (beef) 40, onion 40, pickled cucumbers 40, tomato puree 25, butter 15, sour cream 30, pepper, bay leaf . For the dumplings: 20 wheat flour, butter 5 eggs 10.

Saute chopped onions in butter, add the tomato puree and continue sautéing 5-8 minutes. Peeled and seeds of cucumber slice, boil and connect with passerovannym onions, sliced ​​boiled meat, tongue, lamb sausage and Kazami, pour the broth, put the pepper, bay leaf, salt and cook for 5-10 minutes. Serve with hot custard dumplings and sour cream.

Ingredients
Sorrel 250, 40 cucumbers, green onion 25, 20 eggs, sour cream 40, 5 sugar, dill 5.

Sorrel chop and cook in water or broth until tender; it is then cooled to a temperature of 5-7 °. The cooled broth with sorrel putting green onions, mashed with salt, chopped cucumber, egg hardboiled eggs and mashed yolks, sugar. Before serving, add sour cream and sprinkle with dill.

Holodnik can cook and with beet. In this case, it takes 150 grams of sorrel, beet 100 g; egg put in a bowl in the innings without rubbing.