Recipes for the second courses of Caucasian cuisine. Famous Caucasian pastries. Delicious meat dishes. Chakhokhbili

Caucasian cuisine consists of the cuisines of Armenia, Azerbaijan and Georgia, which have many common characteristics. IN traditional recipes These countries use a lot of vegetables, herbs, spices, meat and always red wine. Even far from these states, lula kebab and lobio, khachapuri and satsivi are known.

Caucasian cuisine is widely used in its recipes different kinds meat. Most often, cooks put veal, lamb and beef in dishes. Moreover, the meat is chopped by hand with a knife.

A special place among traditional dishes the peoples of Azerbaijan, Armenia and Georgia are kebabs. It is a kind of visiting card of the Caucasus. There are many recipes that can be used to prepare this dish. A large amount of vegetables and various herbs are necessarily served on the barbecue table.

Caucasian cuisine is widely known for its thick and delicious soups. Many are familiar with rich broths. Soup kharcho of Georgian peoples, as well as Azerbaijani kufta-bozbash and piti are especially popular.

Traditionally, Caucasian cuisine is famous for its pilaf. The main ingredient in this dish is meat. However, chefs often use berries, fish, vegetables or other foods instead.

The cuisines of the peoples of the Caucasus are also remarkable for their desserts. The main ones are sherbet and kazinaki, Turkish delight and baklava. Ossetian pies, open chebureks, meat in Tsakhton sauce and barbecue are very popular.

The diet of the peoples living in the Caucasus largely depends on the climatic characteristics of the region. The morning starts with a light meal. The afternoon meal is slightly denser. Spicy and fatty foods are served at the evening table. After all, it is at dinner that relatives, friends and neighbors gather together.

Caucasian cuisine, recipes with photos of which inspire appetite, will delight you with wonderful soups, kebabs, sauces and desserts. Traditional dishes of the peoples of Armenia, Azerbaijan and Georgia will become a real highlight of your

In our time, it is difficult to find a person who would not like Caucasian dishes. The recipes that we have collected for you in this article will help you cook in oriental style... Do not forget about the popular Caucasian pastries, which you can easily concoct yourself in your kitchen.

Ossetian pies

If you try this amazing dish at least once, you will fall in love with its taste forever. The menu cannot be imagined without this unique pastry, and if you learn how to cook it yourself, then your loved ones will be grateful to you. Recipe:

• Heat 200 ml of milk on the stove, add 15 grams of yeast and 10 grams of sugar. Add some flour, stir and leave to rise for 20-30 minutes. Once it's ready, you can knead the dough. To do this, sift 350 grams of flour into a bowl and add a little salt.
• For the filling, grate 250 grams of suluguni, add 20 grams of chopped dill and green onions to it. Cut a bunch of young beet tops with a knife, put in the filling and mix with your hands.
• For the cake to work, the filling and dough must match in volume. Roll a piece of dough into a small cake, place the filling inside and fasten the edges. Use a rolling pin to roll out the cake quite thinly and make a round hole on top.
• Put the preparation on a baking sheet and send it to the preheated oven for 10 minutes.

Brush the finished dish with butter and serve. Ossetian pies are prepared with different fillings, but always in odd quantities. Therefore, to please loved ones, surprise them with a fragrant treat with meat or chicken.

Khachapuri

Caucasian dishes cooked with your own hands and in your own kitchen will make your usual menu more varied. And for juicy and tasty cheese pies, your loved ones will say a special "thank you". How to cook khachapuri correctly:

• Dissolve the bag in warm water. Knead a simple dough with flour and salt. After that, grease it with oil and send it to a warm place to rise.
• For the filling, grate the cheese and mix with a raw egg.
• Roll out a cake from the dough, place the filling in the center and pinch the edges. Roll out a flat, round cake.

Khachapuri can be baked in the oven or in a dry skillet without adding oil. Brush the pie with butter before serving. If you still have the filling, brush the surface of the finished cake with it. Then place the baked goods in the preheated oven for a few more minutes. Cut the treat into portions and invite loved ones to the table.

Lobio

It is impossible to imagine a traditional Caucasian feast without this hearty snack. Add fresh vegetables, soft bread and aromatic greens to it for a hearty meal for the whole family. Recipe:

• Soak 300 grams of dry red beans for four hours. After that, it must be rinsed and boiled until tender.
• Peel three onions and two cloves of garlic, chop with a knife and fry in vegetable oil. Finally, remove the skillet from heat and cool.
• Chop 100 grams of shelled walnuts, add chopped cilantro and mix with the rest of the food. Add salt, pepper and, if necessary, some water.

Soup with herbs

The kitchens are flavorful thanks to their spices and fresh herbs. It is very easy to prepare such a dish:

• Refrigerate 600 grams of kefir or mazioni.
• Peel and chop two potatoes, two onions and two cloves of garlic.
• Pour some oil into a saucepan, and then fry the onions and garlic in it. Then add the potatoes and pour over the hot broth.
• Finely chop 300 grams of greens, put in a sieve and heat for several minutes over steam. Then grind it with a blender and add to the soup. Pour kefir there, put spices and salt.

Season the soup with hot pepper before serving.

Delicious meat dishes. Chakhokhbili

If you want to cook it tasty dish, then read our recipe carefully:

• Put 1.5-2 kg chicken in a saucepan and cook until half cooked. After that, divide it into portions.
• Fry the chicken in a cauldron or saucepan with a thick bottom until golden brown. Finally add chopped onion and bell pepper... Cook everything together for a few more minutes.
• Pour a glass of strained broth into a saucepan, close the lid and simmer all together for 40 minutes.
• Remove the skins from the tomatoes, and then grind them with a blender. Add them to the chicken, along with chopped garlic, basil, and cilantro. If you like spicy, then add chopped hot pepper or adjika to the chicken. At the end, put salt and

Like other delicious meat dishes, chakhokhbili should be served hot with plenty of fresh vegetables.

Shawarma. Classic recipe

Caucasian dishes have become part of our life, and shawarma has long become native to our fellow citizens. We regularly buy it in shops, stalls and station stalls. However, if you decide to pamper yourself with a delicious delicacy, then it is better to cook it yourself. Moreover, the recipe for its preparation is very simple:

• Fry 500 grams of chicken on a skewer or in the oven. You can use liquid smoke to give it a unique flavor. Divide chicken into fibers by hand or chop it finely.
• Grease thin pita bread with ketchup and mayonnaise, and put slices of prepared chicken on top with a thin layer.
• Next, you can experiment with the ingredients, but we suggest trying our version. To do this, lay the next layer of French fries, chopped cabbage, Korean carrots and onions.
• Wrap the pita bread in an envelope and heat it in a skillet or oven.

You can prepare this dish for a picnic or summer cottage. If you involve your guests in this process, then everyone will be able to create for themselves a unique dish to their taste.

Kebab

Popular Caucasian dishes, the recipes of which we describe in our article, are known to every Russian since childhood. However, they often differ in the way they are prepared, and each culinary specialist tries to bring something new to it. This is especially true of barbecue, which everyone prepares in their own way. We suggest you try to cook it in the following way:

• Cut four kilograms of pork into medium-sized pieces and place them in a saucepan.
• Sprinkle each layer with seasoning (ground black or red pepper) and chopped onions.
• Fill the meat with mineral water and refrigerate for several hours.

Cook the kebab over an open fire using a wire rack or skewers.

We hope you enjoy the Caucasian dishes, the recipes of which we have described in such detail in this article.

The culture of cooking and eating among the peoples inhabiting the Caucasian region is a whole world, the study and description of which will take many volumes. Caucasian cuisine is as ancient as the history of the peoples living here. Eating culture and many dishes caucasian cuisine, which to this day are included in the menu of the peoples of the Caucasus, have come down to us from time immemorial.

Abaza cuisine
Both the festive feast and the usual family meal among the Abazins strictly obey certain rules of etiquette. Guests and family members are seated at the table in a strictly defined order, taking into account age and position, and meals are served in the same order.

Abkhazian Cuisine
Abkhazian cuisine has a small variety of products. These are mainly eggs, meat, fish, sour milk products, fats, vegetables, fruits, corn, beans, walnuts... There are practically no soups in the diet of Abkhazians. They do not eat fatty food. Vegetables are used for side dishes and salads. Meat dishes are served with fresh and salted vegetables

Adyghe cuisine
The Circassians ate food sitting on stools at low tables with three legs. Kitchen utensils included a wooden, earthen, or copper bowl or plate, copper or plane-tree trays, horn-handled knives, and wooden knives.

Azerbaijan Cuisine
It should be noted that in Azerbaijani cuisine, like no other cuisines of the Caucasus, spices and all kinds of herbs are widely used: bitter pepper, allspice, cinnamon, cloves, dill, parsley, ginger, cilantro, mint, sumac (barberry in powder) , reagan, caraway seeds, qavar, as well as purely national spices such as saffron, fennel, anise, bay leaves, coriander.

Armenian Cuisine
Armenian cuisine is one of the oldest cuisines in Asia and the oldest in the Transcaucasus. Its characteristic features were formed at least a millennium BC during the formation of the Armenian people and persist in many respects for more than three millennia to the present day.

Georgian Cuisine
Dishes of Georgian cuisine are very popular in Russia and abroad due to their peculiar taste and pungency. This national cuisine is characterized by a large number of seasonings and spices: allspice and bitter peppers, garlic, cumin, cilantro, mint, tarragon, thyme, parsley, dill, tarragon, regan, celery.

Dagestan cuisine
It is impossible to describe the modern Dagestani cuisine, enriched with the achievements of civilization, and there is no point in it. Many dishes that were consumed during celebrations or when guests came were included in the daily menu of every family.

Kabardino-Balkarian cuisine
The most typical dishes are fried, stewed and boiled meat and poultry. For boiled meat dishes, brine is always served - a sauce made from crushed garlic diluted with ayran or broth. Sour cream is mainly prepared from other sauces.

Karachay cuisine
Since ancient times, the people of Karachay have been famous for their hospitality. Every traveler, getting into the house of a mountaineer, could have a hearty dinner and only then talk about business. For Karachais, the first and second courses are mainly prepared from lamb, less often beef and poultry. This is due to the fact that the Karachai population lives in mountainous areas and mostly raises sheep.

Kurdish Cuisine
Kurdish cuisine is original and has its own national flavor. The culinary art of the Kurds is always popular among other peoples, and many Kurdish dishes have entered the national cuisines of neighboring countries. In turn, some dishes of the neighboring peoples became widespread in the Kurdish environment.

Nogai cuisine
For centuries, the prevailing nomadic life left its mark on national cuisine, not very diverse. Most often, dishes are prepared from meat: beef, lamb, poultry, animal products.

Ossetian cuisine
Ossetian cuisine is traditional among the Ossetians - nomadic peoples who have settled near the Caucasus since ancient times. This nation has its own unsurpassed and incomparable feature in food, which will be discussed in this article.

Caucasian kitchen - the concept is rather conventional. The region of the Caucasus Mountains is home to a large number of peoples, whose cuisine has many common features. Caucasian cuisine is primarily meat, vegetables, herbs, spices and red wine. The names of many dishes of Caucasian cuisine are well known even to those who have never been to the Caucasus, since they simply adore this national food in Russia.

Dishes are generally characterized by elegance of taste, satiety and a special ritual of cooking and eating with the obligatory abundance of herbs, spices, and delicious drinks are united by the collective name of traditional dishes of the peoples inhabiting the Caucasian area.

Nature has generously endowed this region - this is fertile arable land, a lot of sun, noble mountains with an abundance of fragrant herbs, fragrant gardens and vineyards... Therefore, the Caucasian cuisine is a real national treasure, unlike the others, because it combines the secrets of various dishes.

All dishes are very appetizing, juicy, hearty, with their own unique flavor and original recipes. This is a well-known barbecue, delicious pilaf, satsivi, shurpa, dolma, khinkali, kebabs, khachapuri - the list can be continued indefinitely. And of course, one cannot help but pay attention to the unimaginable an abundance of various sauces, spices and famous aromatic wines... Magical unique recipes are given to us by peoples who are well versed in food and know how to cook it. Colorful culinary ideas are loved and in demand far beyond the Caucasus.

In this review, we have selected five famous Caucasian dishes and collected their classic recipes.

In order to start cooking a real and delicious kebab, you must first choose the right meat. What kind of meat should I buy? Someone only loves lamb, others do not eat pork, and still others eat any meat. Pork is perfect for a good barbecue, not very fatty, only fresh and not frozen. How much pork to take for the best result? Take your neck.
Ingredients for pickling - at the rate of 3-4 kilograms. The main secret of marinating a kebab is not what ingredients to put there, but in what sequence.

Ingredients:

• Salt (about 4-5 tsp)
• Coarsely ground black pepper
• Coriander is cilantro. 15-20 peas. They need to be crushed in a mortar, first lightly fried. If the coriander is already ground: slightly more than half a teaspoon
• Basil - as much as ground coriander, 1/2 teaspoon
• Thyme - aka Thyme per kilogram - one, two pinches

• Zira. A very specific seasoning, a little less than half a teaspoon will be enough. Zira, very specific in taste, so be careful about its quantity
• Bay leaf, a couple of pieces
• Red pepper, paprika. Ground, sweet. You can have a teaspoon without a "slide". It will give a slightly desired flavor and beautiful colour when frying. Want to add spice? One clove of crushed garlic, add hot, chilli pepper, but attention, the taste of the meat can be greatly interrupted, everything is necessary in moderation
• Onions - 5-6 onions
• Sunflower oil - 5-6 tablespoons

Mix everything, add half a lemon. The meat should be marinated for several hours, after which the kebab should be fried on the grill.

Ossetians have been baking their traditional pies with various fillings for thousands of years. The shape of the pies is usually round, about 30-35 cm in diameter.

The name of the pies can be different, depending on the type of filling :

• Walibah, h (b) iri, khabizjyn (singular) - pies with cheese
• Kartofdzhyn - pies with potatoes and cheese
• Tsakharajyn - pies with chopped beet leaves and cheese
• Kabuskadzhin - pies with chopped cabbage and cheese
• Fydjyn - pies with minced meat (usually beef)
• Davondzhyn - pies with chopped wild garlic leaves and cheese
• Nashjin - pies with chopped pumpkin and cheese (buys and without)
• X (b) adurdzhyn - pies with beans

In different regions of Ossetia, there may be other variations of the filling.

Ossetian pie

Ingredients:

For the test:

• Wheat flour - 500 g
• Sugar - 50 g
• Salt - 60 g
• Yeast (better live) - 50 g
• Water - 1.5 l

For filling:

• Beef (brisket) - 450 g
• Onion - 2 medium onions
• Garlic - 3-5 teeth

Ossetian pie

Preparation:

• Prepare dough - mix one and a half liters of warm water, yeast, salt and sugar. Let it brew for 10-12 minutes
• Mix flour and dough so that the dough is sufficiently elastic and not too hard. Add a little sunflower oil at the end to prevent the dough from sticking to your hands.
• Pass the meat through a meat grinder, do the same with garlic and onions. Add salt and pepper to the mass to taste
• Put out the dough on the table, roll it out a little and put the filling in the middle. Then close it on top with the edges of the dough. Then roll it out to a thickness of two and a half centimeters. Place the cake in a cast iron skillet or baking dish (approximately 32 centimeters in diameter). Bake in the oven for 10-15 minutes at 300 degrees. When serving, brush with a little butter

To make real khinkali, you need to follow a few rules. Firstly, it is advisable not to roll the meat through a meat grinder, but finely chop it: minced meat will give more natural juice when cooking, and this is the most valuable part of the dish. In addition, the minced meat should not be dry, you need to add a little water to it and stir thoroughly. Kneading the dough for khinkali by hand is difficult, since it should turn out to be dense and elastic, so if there is a kneader, it is better to use it.

The more folds on the tail, the more solid khinkali are considered: ideally there should be 19 folds, but often there are about 10. The number does not affect the taste, but speaks of the professionalism of the cook.

You need to eat khinkali with your hands: take it by the tail, turn it over, bite through a small hole and first drink the juice, and then take a bite.

Ingredients:

Minced meat:

• Veal - 1 kg
• Onion - 200 g
• Chili peppers - 10-12 gr
• Salt - 10-15 g
• Black pepper - 3-4 gr
• Fresh cilantro - 5 g
• Water - 100 g

Dough:

• Flour - 2 Kg
• Water - 650 ml
• Sunflower oil - 20-30 gr
• Salt - 20 g

Preparation:

Dough. Pour flour, salt into a deep container and start kneading, gradually adding water and sunflower oil... After the mass becomes homogeneous and elastic, mold it into a lump, cover with cling film and leave for 20 minutes.

Minced meat. Finely chop the meat. Chop the onions into small cubes, finely chop the chili and chop the cilantro. In a deep bowl, combine the meat, onions, chili, cilantro, mint, salt and pepper. Add water and mix thoroughly (the consistency should be liquid, but homogeneous).

Roll out the dough into a sausage with a diameter of about four centimeters and cut it into pieces of three to four centimeters. Blind each piece into a ball, and then, sprinkle with flour, roll it into a thin cake three millimeters thick. Roll the same ball at least ten times to make the dough more elastic.

Put about 50 gr. minced meat in the middle of a thin flatbread and, lifting up the edges of the dough, roll them in a circle with an accordion: with one hand, clamp the dough, and with the other, collect folds. Press the resulting tail and cut off the excess top with a knife. Pull the khinkali out slightly so that after cooking the juice from the meat inside remains below.

In a salted pan twist boiling water with a spoon with a funnel, lower the khinkali into its center, scroll once (so that the khinkali do not stick to each other for sure) and leave to cook for seven to nine minutes.

(kebab in Persian "fried meat") - an oblong cutlet fried on a skewer.

Traditional lula kebab made from lamb and onions... In this case, the lamb should be quite fat, and a lot of onions will be required. Unlike cutlets, no eggs or bread are placed in kebabs. Only spices are added to meat with onions: pepper, basil, cilantro, garlic.

For cooking lula kebab lamb must be passed through a meat grinder and rubbed with hands for a very long time, throwing it on the table with force. The minced meat should become viscous so that it stays on the skewers and does not fall apart on the grill. It is very important to knead the minced meat well - it also depends on how tender the meat will be.

So that the minced meat made without bread and eggs does not fall apart during frying, it must first be beaten off, that is, with force to hit the entire mass of minced meat on the table for 8-10 minutes.

Ingredients:

• Lamb - 1 kg
• Bulb onions - 4 pieces
• Fat tail fat - 100 gr
• Basil - 1 tsp

Cooking method:

• Peel the onion, chop together with half the bacon in a meat grinder
• Wash the lamb, cut into pieces and also grind in a meat grinder. Add a mixture of onion and bacon, once again pass everything together through a meat grinder
• Season the minced meat with spices and basil. Stir for 7-8 minutes. Then beat back properly, cover cling film and put in the refrigerator for 1 hour. Form sausages 12-14 cm long from minced meat, string on skewers. Fry over charcoal or a hot frying pan, turning constantly for 20 minutes. Plum sauce goes very well with lula kebabs.

Khachapuri

Adjarian khachapuri recipe

Ingredients:

• flour - 500 gr
• salt - 1/4 tsp.
• warm milk - 1 tbsp.
• sugar - 1 tsp.
• chicken egg - 8 pcs.
• vegetable oil - 2 tbsp. l.
• dry yeast - 1 sachet
• grated cheese (Adyghe or suluguni) - 250-350 gr
• butter - 100 gr

Preparation:

• Dough... Pour milk into a bowl, add salt, sugar, 1 egg, flour and yeast and mix well. Knead until a smooth and firm dough is obtained.
• Lubricate the pan with oil, put the dough into it and roll in oil, then cover with foil and put in a warm place for an hour. An hour later, crush the dough and put it back in the heat for half an hour
• After half an hour, knead the dough and divide into 6 equal parts according to the number of future khachapuri. We ivy the dough with our hands to make soft oval cakes, tighten the edges of these cakes so that in the middle the dough is thinner. Put grated cheese in the middle, wrap the edges and we form boats... Beat 1 egg and brush the edges with it

• We send the khachapuri into an oven preheated to 200 ° C for 25-30 minutes. Then we take out the khachapuri and drive an egg into the middle of each. We keep khachapuri with an egg in the oven, so that the protein is baked and the yolk remains liquid (don't miss this moment !!!), and get it out. Serve khachapuri hot, putting a piece of butter on top of each

Bon Appetit everyone!!!

In the Caucasus, food is treated with love and sincere respect: it is believed that food is sent to people by Heaven so that they can live and gain strength. Baking in this important matter is not the last one to play. Its exact recipes are passed down from generation to generation. Each family certainly keeps a special secret that makes baking such that "you swallow your own tongue, I swear by my mother!" And everyone who has been to the Caucasus will confirm: being of sound mind and clear consciousness, one cannot refuse a crispy cheburek with chopped lamb inside. No one will turn away from khachapuri - a boat with a yellow egg eye in the middle. Only a fool will snort at the sight of nut baklava. And only a madman will say: “I don’t want to!” When he sees Caucasian pies, when baking of which the rule applies: there is less dough, and the filling is juicy, more spicy.

There are a great variety of fillings for pies: meat, cheese, chicken giblets, cottage cheese, herbs, beans, vegetables, fruits and ... love. True connoisseurs and connoisseurs assure that just mixing the ingredients is not enough. In addition to them, they say, you need to add a piece of soul to the dish, otherwise it will be useless. Sleeves later, they do not belong to baking of pies - they are like a certificate of quality: the better and thinner the dough is rolled, the more experienced the hostess, and the more generous and richer the filling, the more hospitable the house.

In a properly prepared Caucasian pie, everything is perfect - both the form and the content. Therefore, make the dough yourself, not trusting the purchased one, and do not skimp on the filling - let it be as you want: sweet, salty, spicy ... A cup of tea brewed with herbs, or a glass of wine and a good Caucasian toast will help to shade the taste of a freshly baked pie. there is a story in which sublime poetry, a fairy tale, edification, laughter at evil and stupidity are mixed (agree, this is a separate work of table art). In our case, this one is quite suitable: “Once a mountain eagle flew out to hunt. He flew for a long time in search of prey, but he could not choose it. The mouse was too small for such a horseman. The sheep bleated disgustingly. And the eagle did not look at the gopher at all - he was tired! Choosing, the eagle worked its wings, lost strength, and returned to the nest without eating. So let's drink so that we can always choose the option we need! " Choose the recipe you like and know: in any case, you will win, no one will be left hungry and dissatisfied. Cook, help yourself and enjoy!

For 8 persons: flour - 500 g, yogurt - 250 ml, milk - 100 ml, eggs - 1 pc., butter - 50 g, vegetable oil - 75 g, dry yeast - 6 g, sugar - 1 tsp, salt - 0 , 5 tsp, pork - 700 g, onions - 2 pcs., Salted pork lard - 150 g, garlic - 2 cloves, hot red pepper - 0.5 tsp, ground coriander - 0.5 tsp l., cumin - 1 hour l., utskho-suneli - 1 tbsp. l., Georgian adjika - 1 tsp., salt

Dissolve the yeast in milk with sugar, pour the mixture into the flour and salt. Add yogurt and butter, beat in an egg. Knead the dough, add vegetable oil. Put the dough in a warm place for 2 hours. Cut the meat into pieces, lard and onion into cubes, garlic into slices. Stir, salt, pepper, add spices, add adjika, leave for 30 minutes. Divide the dough into two and roll out. Put the filling on one layer, cover with the second layer, pinch the edges. Bake in an oven preheated to 180-200 ° C for about 20 minutes.

Calorie content per serving 260 kcal

Cooking time 180 minutes

6 points

For 4 persons: kefir - 125 ml, sour cream - 160 ml, butter - 125 g, flour - 300 g, hard cheese - 250 g, feta cheese - 100 g, salt - 0.5 tsp, soda - 0.5 tsp ., sugar - 1 tbsp. l.

Mix kefir with sour cream (125 ml), add salt, sugar, soda, stir. Pour in 100 g of melted butter. Add flour, knead the dough. Leave it on while preparing the filling. Grate the cheese, add 25 g of butter, the remaining sour cream and stir. Divide the dough and filling into four parts. Form a cake from each part of the dough, put the filling in the center. Gather the dough from the edges to the middle, flatten the cake with your hands. Fry the khachapuri in a preheated pan, without adding oil. Fry with the lid closed. Grease the finished khachapuri with butter.

Calorie content per serving 344 kcal

Cooking time 100 minutes

Difficulty level on a 10-point scale 4 points

For 4 persons: soda - 1 tsp, flour - 1 kg, salt - 1 tsp, potatoes - 800 g, eggs - 2 pcs., kefir - 500 ml, green onion - 1 pc., butter - 400 g

Sift flour, combine with salt. Add soda to kefir, mix. Pour kefir into flour, knead the dough, leave under a towel for 20 minutes. Peel the potatoes, cook and make mashed potatoes with the addition of eggs, finely chopped onions and salt. Divide the dough and filling into equal parts. Roll out the dough into layers. Put the filling on each, wrap it on all sides and roll it out again to make a thin stuffed cake. Fry the tortillas in a preheated pan, brush with a beaten egg and pour well with melted butter.

Calorie content per serving 280 kcal

Cooking time 2 hours

Difficulty level on a 10-point scale 4 points

For 6 persons: flour - 250 g, dry yeast - 2 tsp, deodorized sunflower oil - 2 tsp, whole milk - 130 ml, suluguni - 300 g, sour cream - 50 g, butter - 30 g, parsley - 30 g , green onions - 30 g, sugar - 1 tsp, salt - 1 tsp.

Heat 50 ml of milk. Add yeast, granulated sugar, mix, leave for 10-15 minutes. Pour the dough into a bowl with sifted flour, add the remaining milk with salt and sunflower oil. Knead soft dough, cover with a towel, leave for 40 minutes. Grate the cheese. Add finely chopped herbs and sour cream. To stir thoroughly. Roll out the dough, put the filling on it. Roll up the dough so that the filling is inside. Press with your hands, cover with a towel, let stand for 3-5 minutes. Squeeze the cake with your hands so that you get a large, thin cake. Make an incision in the form of a cross for hot air to escape, bake in the oven for 25 minutes at 200 ° C, after the end of the process, grease with butter.

Calorie content per serving 240 kcal

Cooking time 100 minutes

Difficulty level on a 10-point scale 4 points

For 3 persons:flour - 400 g, salt - 1.5 tsp, sugar - 1.5 tbsp. l., dry yeast - 0.5 tsp, butter - 100 g, eggs - 4 pcs., suluguni - 400 g

Pour 300 ml of water into a deep dish, heat slightly. Add salt, sugar, stir. Pour in a little flour, mix with a whisk. Add yeast and portions of the remaining flour. Knead until the dough comes off your hands. Cover the finished dough with a towel, put in a warm place for 30-40 minutes. Grate suluguni on a coarse grater, mix thoroughly. Divide the dough into three equal parts, roll each into a flat cake. Put on each filling, spreading over the entire area, wrap the sides, shape into a boat, slightly widen the middle and add a little more filling. Brush the khachapuri with a beaten egg. Bake in an oven preheated to 180 ° C for 25-30 minutes. Put the yolks of the eggs in the center of the finished khachapuri and bake for another 3-4 minutes. Then grease the khachapuri with butter.

Calorie content per serving 255 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 5 points

For 5 persons:vegetable oil - 1 tbsp. l., ghee (or butter) - 3 tbsp. l., onion - 1 pc., flour - 3.5 cups, greens (any) - 400 g, salt

Sift flour, add a pinch of salt. While kneading the dough, gradually add water mixed with vegetable oil so that the dough does not turn out too steep. Cover the dough with a towel and leave for 30 minutes. Finely chop the onion, 1 tbsp. l. Heat melted butter in a frying pan, put onion in it, simmer for 7 minutes until soft. Add finely chopped greens to the onion, stir, remove from heat. Salt the filling, cool. Divide the dough into 15 parts, roll out into thin cakes. Place a dry, heavy-bottomed skillet over medium heat. Put the filling on half of each flat cake, cover with the other half and press the edges carefully. Fry the kutabs on both sides for one and a half minutes. Grease the finished kutabs with the remaining ghee. Serve hot or warm.

Calorie content per serving 236 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 5 points

For 8 persons:flour - 500 g, sour cream - 200 g, butter - 300 g, eggs - 2 pcs., baking powder - 1 tsp., walnuts - 2.5 cups, finely ground sugar - 2.5 cups, vanillin, cardamom , cinnamon, honey - 50 g

Soften 200 g of butter, add egg, sour cream, mix, combine with flour, add baking powder. Knead a soft dough, send to the refrigerator. Set aside the walnut quarters (24 pcs.) For decoration, chop the rest. Add 1.5 cups sugar and spices. Divide the cooled dough into four parts, roll out into a thin layer. Divide the filling into three parts, put the layers of dough in a greased form, alternating with the filling. Divide the upper layer into portioned pieces, cutting parallel lines with a knife, without cutting the lower layer of the dough. Make a few more cuts to make rhombuses. Lubricate the surface with yolk mixed with 1 tbsp. l. cold water, stick a nut into each diamond. Place the mold with the workpiece in the oven preheated to 200 ° C. Take it out in 15 minutes, "renew" the cuts, pour 100 g of melted butter, return to the oven for 35-40 minutes. Boil the syrup: bring water (150 ml) to a boil, add 1 glass of sugar, cook until slightly thickened, cool. Stir in a portion of honey and pour over the baked baklava.

Calorie content per serving 338 kcal

Cooking time 80 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons:flour - 300 g, pressed yeast - 10 g, kefir - 350 ml, sugar - 5 g, margarine - 30 g, beans - 100 g, mutton fat - 50 g, onion - 50 g, oil - 100 g, salt , pepper

Sift the flour, sprinkle it on the table with a slide, pour in kefir, put softened margarine, salt, yeast, sugar. Knead the dough and place in a warm place for 2-3 hours. Rinse the soaked beans, cook until cooked, add salt, and drain in a colander. Pass through a meat grinder, add finely chopped fat tail fat and finely chopped onions. Season with salt, pepper, mix. Divide the finished dough into two parts, roll it into flat cakes 0.5-1 cm thick. Put the filling in the middle of one flat cake, level so that 3-4 cm remain to the edges, cover with the second flat cake. Fold the edges of the cakes to the middle, pinch. Place the cake in a lightly heated skillet, greased and sprinkled with flour. Make a cut in the middle and place in the oven preheated to 210-230 ° C. Bake for 15-20 minutes. Serve with butter.

Calorie content per serving 160 kcal

Cooking time 4 hours

Difficulty level on a 10-point scale 6 points

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