Tajik cuisine, so very yak and Uzbek, maє old history. Similarity of historical shares natural minds The Middle Asian peoples were given the manifestation of similar passions in that culinary arts. It is also richly harvested in the processing of products, as if they were harvested when preparing the ingredients. Recipes of the main, old-fashioned, Tajik herbs are presented in this article.

First fight

The soups of the Tajiks are filled with density, increased fatness that greed. Vykoristovuvani for their preparation, the ingredients on the cob are smeared with a large amount of fat, and they are prepared on a bone or meat broth, or rather - on a vegetable or sour milk supplement. great number spices. Naivedomishi tadzhitsky supi - tse ugro, mastoba, brinchoba, shurbo, shavlya, cholob, narin, atol.

ugro

Warehouse lines:

• m'yaso (lamb, yalovichina) - ½ kilogram;
• cibulina - 2 pieces;
• carrot - 2 pieces;
• dry peas - 1 bottle;
• potatoes - 300 grams;
• sour milk - 1 bottle;
• bay leaf, pepper, sil, greens - to relish;
• borosno - 1 ½ bottles;
• egg - 1 piece;
• sil - 1/3 teaspoon.

Get ready like this:

broth is cooked from yalovichini or lamb. Before the new one, the cleaned and trimmed cibula and carrots are added. In front of the soaking, the peas also sizzle in the broth. In the first half of the year until ready, the potatoes are boiled and peeled and cut into cubes, and everything is boiled on a small fire. For 15 hvilin before readiness, the threat falls into the new, the strength and spices are added and the soup was allowed to cook on the minimum fire.

For the preparation of a threat, it is necessary to ask a boar, add an egg, add salt and step by step add water, knead coolly. Vono can stand close to pіvgodini, and then let's spread it with a thin ball of a millimeter, or repeat the zavtovshka and cut a new thin lokshina. After that, її next a little bit of dryness.

Before serving on the stele, the soup is finished with narizan brewed meat, milk and rubana greens.

Atola

Warehouse lines:

• water - close to 2 liters;
• mutton fat melted - 400 grams;
• borosno - 4 flasks;
• Vershkov oil - 30 grams;
• cibulina - 2 pieces;
• strength for relish.

Get ready like this:

the mutton fat is melted, overcooked on frying pans, the cibula is cleaned and finely shredded on new oil. Flour sticks to a new one and is smeared to a golden color, everything is transferred to a saucepan. Then water is poured up to the cibula, at the same time the pan is constantly stirred, so that the breast will be hidden. Everything is boiled at once with a stretch of 8-10 strands and refueled with a mixture.

Ready soup may have the consistency of thin sour cream. Before Tim, how to serve the dish on the table, until next, add tops of butter.

Brinchoba

Warehouse lines:

• water - close to 2 ½ liters;
• rice - 1 bottle;
• cibulina - 4 pieces;
• carrot - 2 pieces;
• tomato - 4 pieces;
• fat tail fat abo oliya - 70 grams;
• potatoes - 750 grams;
• sour cream - 1 bottle;
• cilantro, basil - 1 bunch each;
• red pepper - ½ teaspoon;
• bay leaf, sil - to relish.

Get ready like this:

Tomatoes, carrots, cibula are crushed and brushed on olive oil, or fat tail fat, overcooked in front. Soak the vegetables in boiling water, after boiling again, place the rice in it. For 20 hvilin before the soup is ready, sip in the new peeled and diced potatoes, sip and pepper. Before serving on the stele, put chopped greens into the soup and season with sour cream.

Others

Like other dishes on the Tajik table, meat is the main product. Ale, zgіdno z muslim zvichayami, pork here є є rіdkіsnym guest. Sound the meat of the stravy prepared from mutton, goat meat, horse meat, more commonly - yalovichini, birds. The main dishes with meat, which are victorious in Tajik cuisine, are well stewed meat, nahudshurak, kovbasi, pilaf, barbecue, kabob, kuirdak.

Nahudshurak

Warehouse lines:

• m'yaso - 1 kg;
• carrot - ½ kilogram;
• potatoes - ½ kilogram;
• cibulina - 250 grams;
• chickpeas - 2 bottles;
• greens - a bunch;
• pepper, sil - for relish.

Get ready like this:

meat is cut into large pieces and boiled, you can at once from brushes. Add peeled carrots and then whole potatoes, as well as a finely shredded cibula. If the vegetables and meat are ready, then they should be wilted and cut into strips.

At the broth, put peas in front of the soaks. For a sprat of khvilin, until the soup is ready, add salt, add red pepper and spicy greens. Strain the broth, mix meat, peas, potatoes, carrots, cibula at once, add pepper and greens. Serve the broth okremo in cups or caciques.

Khalisa

Halisa is a traditional Tajik dish, yak sound get ready for Christmas table. The preparation is made up of three operations, which are completed at the same time.

Warehouse lines:

• wheat - 1 kg;
• m'yaso - 1 kg;
• qibulya - ½ kilogram;
• strength, zucrova powder, cinnamon - to the taste.

To prepare kaylee:

• m'yaso - ½ kilogram;
• peas - 200 grams;
• carrot - 300 grams;
• cibula - 300 grams;
• oliya roslinna - 200 grams;
• strength, pepper - for relish.

Get ready like this:

Sort the wheat, wash it well, pour it with water, bring it to a boil, boil it for a second time, after which you put it on a drushlyak and pass it through the grinders. The masa, which has been seen, is transferred to enameled dishes and covered with a lid.

Meat is cooked in an okremіy kastruli (sound lamb, more like yalovichina or veal), pina is constantly added from the surface of the broth. After a year, after boiling, it is necessary to add a finely shaken cibula, after which the meat should be cooked for 2 or 3 years. At the pan, the mass of wheat descends, everything is resolutely mixed up, so that the breasts are hidden. Cook in pans on a small fire for about 3 - 4 years, sometimes stirring. Before serving, they sip on stіl khalisa with tsukrovy powder, mixed with cinnamon. Ready khalisa is placed on a dish, and the animal is poured with hot kail.

To prepare kayli, the meat and cibula are passed through a meat grinder, smeared on an okremіy frying pan in roasted olives, add carrots cut into diamonds, soaked chickpeas in front. After that, it is necessary to add trohi to the place, and cook the kayla until cooked, after which pepper and salt.

Tajik pilaf

Warehouse lines:

• rice - ½ kilogram;
• lamb - 400 grams;
• fat - 200 grams;
• carrot - 400 grams;
• cibula - 250 grams;
• seasonings for pilaf - 2 teaspoons;
• strength for relish.

Get ready like this:

in a chavun cauldron, fat is melted and one whole cila is cleaned of cibulin, then we wilt and put finely chopped meat, shake the cibula, which is gone, cut the carrots into strips and brush everything good. Then pour water into the cauldron, salt, pepper and boil seasonings (sing tse barberry and spice) and boil everything on a small fire. After sizzling the rice in front of it and soaking it, evenly spread the yogo and after boiling, bring the yogo to readiness, cooking it on a small fire under the lid.

Boroshnyanі virobi

In Tajik, just like in Uzbek cuisine, boroshnya milling occupy an important place. Sound - these shortbreads, yakі vіdrіznyayutsya prigotuvannya recipe, the form that method vipіchki. Such varieties of dough are also popular: manti, leafy pies-sambusi, lokshina with meat, dumplings-hushan, chakholdak.

A bunch of biscuits

Warehouse lines:

• wheat borosno- 1 kg;
• milk - 1 bottle;
• lamb fat - 50 grams;
• drіzhdzhi - 40 grams;
• sil - 1 teaspoon.

Get ready like this:

yeasts are bred in warm milk, mutton fat, silt are added to them, as well as milled wheat. Zamіshuєtsya tysto and zalishaєtsya for wandering on a sprat of a year near a warm place. Ready dough divided into shmatki here, 200 grams each, and from them round shortcakes with sweaty edges with a diameter of about 15 centimeters are smashed, the middle of the shortcakes is pierced.

Kulcha is boiled in special ovens - tanurs, prote in modern minds it is allowed to beat the oven and this time the cakes are not so great.

Manti from sour dough

Warehouse lines

for the test:

• wheat borosno - 3 bottles;
• drіzhdzhi - 1 teaspoon;
• water - 1½ bottles;
• sil - ½ teaspoon;

For filling:

• lamb - 600 grams;
• fat tail fat - 100 g;
• cibulya - 200 grams;
• strength, pepper - for relish.

Get ready like this:

drizzles are bred with warm water, strength is added to them, water is poured. It’s good to remember, after what is left for wandering for 1 ½ - 2 years, then we divide into small pieces with a vag 25 - 30 grams and from them thin cakes with a larger tovstoy middle.

For the filling, fat tail fat and lamb meat are finely minced or passed through the large grate of the meat grinder, finely shaken cibula, pepper, strength and everything are mixed up to the new one.

On the leather cake fit minced meat, and the edges are plucked at the edge to the middle, giving an oval-shaped fold. Manti are paired. and are served to the table with sour milk, vershkov oil but tops.

Chaholdak

Warehouse lines

• wheat borosno - 4 bottles;
• milk - 1 bottle;
• egg - 1 piece;
• fat - 50 grams;
• tsukor - 4 teaspoons;
• oil for lubrication - close to 600 grams.

Get ready like this:

from milk, eggs, fat, borosna and zucru are mixed with fresh healthily. Dovgі jguti are formed from the new, from which small pillows are rolled and the stench is smeared in olії to the point of ruddy brilliance. Ready chakholdak is covered with tsukrovy powder.

Tom national cuisine of tajiks-One of the historical values ​​of the nation, and even though there may be a similarity with the cuisines of those other peoples Middle Asia, has long been tied to each other by the Great Shovkovy Way, prototraditional technologies and specific features the preparation of well-known passions give it a unique coloring and special recognition.

The basis of Tajik cuisine, as well as riches of other Middle Asian cuisines, is meat products. From the meat of the Tajiks, they will eat mutton and goat meat, yalovichi and birds, it’s much more appropriate to eat. Pork in Tajikistan, as a Muslim country, is not known to live.

Kinsk meat is especially popular, for which the national cowbass is shattered. Kazi».

Among the lovers of meat passions in Tajik cuisine kabobi"- cowbass made from marinated, minced meat, smeared on skewers on hot fire, melt lamb and similar to cabbage rolls -" shekhlet».

Even more popular with the people - roast-kaurdak, like getting ready in Kazan with the addition of a large number of dewy olives, lamb virizka and fresh vegetables: cibules, potatoes, carrots, fresh tomatoes. Until ready struvi obov'yazkovo serve rich greens, kaymak (thick vershoks), suzma z sira with chasnik.

Plovi- a special article in Tajik culture and national cuisine, as a warehouse. The specificity of the preparation of Tajik pilaf is little known from the Uzbek, but there are a lot of peculiarities.

So, let's make pilaf in Tajik, ugro". For the new one, the whole traditional “Zirvak” (base) is prepared - the meat is cut into pieces, smeared with carrots and cibules, shredded in front with straws, poured with water or broth and boiled until ready. And then the naytsіkavіshe starts.

Instead of rice, take home-made lokshina, smear it in the oven to a golden color, cool it, and then stir it until the rice grains are expanded, then rinse under a stream of cold water, put it in dishes with smeared meat and bring it to readiness. When serving on the table, they sip chopped greens.

Be ready before you can season all Tajik cuisine with tsibuleya, chasnik, fresh herbs and sour milk (katik). W spices Chervony pepper, barberry, zira, anise, saffron are widely planted. The most popular are fresh spicy herbs: cilantro, krip, mint, parsley, green cibulya, raikhon, sorrel and other, which are added to salads, main herbs, and also to ayran (sour milk, yakim and drink everything with a protracted meal.

Tajik women are master cooks and skillfully cook boroshnya milling: shortbreads, ugro (lokshina), lagman, sambusu, hmiz and in.

For the preparation of boron herbs in Tajikistan, vicorist is dried and sweet. Shortcakes are used here as traditional bread. They sprout from dry and fresh - simple and healthy dough and boil on wood, in special clay ovens - tandirs.

Soups are constantly popular in Tajik cuisine, the stench is especially thick here, rich, with fragrant spicy spices. Soups are prepared mainly on meat or bone broth, more - on milk or vegetable broth. And the most popular of them are “shurbo” and “threat”.

Greens and vegetables- Permanent companions of rich Tajik countries. Therefore, before the main finds, the hospitable Tajiks always frequent guests. vegetable salads that greenery, like nerizanoy, is simply put on an okrema plate.

And how else, even if all the wealth grows here from long ago. The country has an abundance of tomatoes, ogirki, eggplants, radishes, cybuls, peppers, zucchini, carrots, potatoes, tea leaves, kvass, fresh fruits, fragrant greens ... This perelika can be sold to infinity, but I'm afraid of drinking our drinks. It’s better to try it yourself with a mustache.

Let's move on to drinking water.

I don’t say America for anyone, so I’ll say that we’ll fall in love with Tajik people tea. Drinking tea here has long become a kind of ritual. Every day is a friend of a zustrich, every day the reception of guests cannot do without a drink of fragrant drink. Be it a meal, according to tradition, it starts and ends with tea.

Tajikistan has a vlіtku in the main p'u green tea black zalishayuchi for the winter. Before the speech, the bribe is often brewed and "shirchay" - black tea from milk.

Guests are served a drink, already poured into bowls on the tatsi. It is necessary to note that tea in Central Asia is lived exclusively without tsukor, but on the table, served for tea drinking, you will always be pleased with the national malt - “alarm” (grape crystal tsukor), “ halwaytar"(Rіd rіdkoї halvi), zukerki-" pichka».

Tajik cuisine- tse nasampered Tadzhitsky swim. The technology of cooking Tajik pilaf is little influenced by the Uzbek, but especially. In some recipes, rice is soaked for 1-2 years in warm, salty water, so it’s better to cook it sooner. In other recipes add chickpeas to rice. Tajiks prepare plov ugro, de zamіst rice vikoristovuyut grits of ugro. Krіm іnshoy, it is customary to add such ingredients to the Tajik pilaf, like quince shmatochki or the whole head of a watchmaker. And in Tajik cuisine there is a special strain - hushan or Tajik manti with chickpeas. Two other things to eat at one's own place and meat - shima ta manpar, the Uzbek lagman is often spoiled for technology. From licorice strains, refreshing fruit sherbets are hoped for.

Retailer "Tajik Cuisine" has 42 recipes

M'yasnі tadzhitskiye shortcakes (Gushtli Non)

Sochnu zі svyatkovyh meat cakes (gusht - m'yaso, non - bread). If there are such shortbreads in the market, then you can smell the smell from the gates themselves. Їx there roble with mutton chialovichi. in the minds middle smuga Russia, I robbed and with chickens, and with pigs ...

The history of Tajik cuisine is available for a hundred years. There is a lot of sleeping with Uzbek, Persian and Afghan cuisines. Vodnochas won characteristic features in the ways of preparation of the mixture and mixture of ingredients. From this article, you know what special features the cuisine of the Tajik people is endowed with, and also get to know the traditional traditions of that vipіchkoy.

Tajik cuisine

The cuisine of Tajikistan is inspired by the fact that all the recipes of national flavors are grounded on vikoristanni meat. Here, it is rare to see the ribs of fish products, eggs and cereals. Tajik parts are prepared with mutton, goat meat, and other wild game. Horse meat is victorious for cooking meat delicacy- Kovbasi "kazi". M'yasnі stravi served with a side dish of rice and beans.

Stravi national Tajik cuisine

Ways of cooking national Tajik straves are different. For example, meat, as the basis of the greater number of first herbs, before the main preparations, it is rubbed into large shmatki and smeared. The very beginning of this technology soup has a characteristic flavor and a peculiar taste. In order to make chicken soup, the skin is pulled from the carcass in front.
All the flavors of the Tajik cuisine have a rich relish and aroma, flavors of various seasonings, spices and greens. To give a frequent sour relish, season it with sour milk, or katik.

Salads began to be included in the diet of the inhabitants of Tajikistan only after coming to the edge of the Radyansk government.

As an aperitif in Tajikistan, salads are served, young radishes and spiced with cooked yalovichini or wild game from greens. The main role in the Tajik menu is played by soups, prepared on the basis of meat-and-brush broth, milk or vegetable brew. The most important first countries are respected:

• shurbo,
• mastoba,
• ugro,
• cholob.

M'yasnі tadzhitskiy stravi are prepared at the special utensils - tanours. In some recipes, marinate meat for 2-4 years before cooking. Like a marinade, vicorist wine, ocet, lemon chi pomegranate sik. Jodin Nationally sacred Tajikistan cannot do without:

• barbecue,
• kuurdaku,
• murkaboba,
• kabob.

Okrim tsyogo, the inhabitants of the country often cook pilaf. Here are the impersonal recipes for streaks: Tajik pilaf, pilaf with meatballs, chicken pilaf and other no less cicavi and rich-component stravy.
In order to prepare a savory Tajik pilaf, it is necessary to fry the fat in a cauldron and grease it in a new cibul or meat brush. M'yaso for pilaf (yalovichina, lamb, chicken, wild game) should be cut and cut into shmatochki of a good size. Clean the rice, wash it with warm water. Like a vegetable dressing, take a yellow carrot, a teaspoon, pepper, saffron, or be it another gostra seasoning. After that, all the ingredients are mixed and deprive you of needing in Kazan. Pilaf is served at the sight of the girka, meat, greens and pomegranate seeds are laid on the yak.

The main authority of the Tajik pilaf is the yogic taste of the variety. This effect can be achieved by adding chickpeas, quince and heads to the planter.

Tajik VIP

Tajik cuisine would not be the same again without such an important component, like a vipіchka. Mіstsevі inhabitants already love brews from yeast and fresh dough. For brewing traditional biscuit cakes, a round brazier of a special design is used - a tandir. To other popular bakery virobs you can see:

• sambus patties,
• hmiz-pilitu,
• shortbread katlamu,
• tukhum-barak.

Pirіzhki-sambusi - tse virobi, the basis of which is made up of thinly pumped dough and smeared with greens or minced lamb with peas. Pirіzhki can be of a twinkle-like, straight-cut or tri-cut form. Їx smeared at tonurs or in cauldrons great kіlkistyu fat.
In Tajikistan, like in any other similar country, love malt. Call for fresh and dried fruits, kavuni, dino and peas.

The Republic of Tajikistan, the power of Central Asia. Tajik culture and cuisine was formed on the basis of the traditions of the Persian world and the traditions of the people. Stravi Tajik cuisine - all the friendliness and diligence.
Pilaf - crown country of Asia
Tajik people use their own technology and basic products in general similar to Uzbek ones. Deyaki vidi pilaf - for example, tugram and "Sofі" (called Samarkand in Uzbekistan) - are repeated more and more often and can be made wider, lower in Uzbekistan.
A small technological feature of the preparation of Tajik pilaf is less than those that rice before laying it is sometimes soaked for 1-2 years in warm salty water, which will speed up the cooking.
At one time, the Tajiks melt low in particularities, so that the supply of supplementary components is sought, so that they give them new savory flavors. The largest parts, widely expanding additions to the splendid stock of pilaf, serve as favorites in Tajikistan: chickpeas (pre-soaked for 10-12 years), quince (cut with staves or small cubes and without shkiri), as well as a small plant, which are planted with large heads. The additional qi should be approximately 250 g per skin kg of rice.
In Tajikistan, it is often necessary to make pilaf ugro, for which zamіst rice vikoristovuyu groats ugro, which is prepared from lokshini.
May all swim in Tajikistan to eat a salad of girsky rhubarb - rivocha, which is peeled from the surface of the skin-plive, cut across the fibers on the shredders of the zavdovka 1 cm and lightly salted.

Tajik dastarkhan- not only stіl, not more holy, tse intercourse in the family, close people, people of a frail age and young ...
Good traditions are a pledge of hardness of culture and a generous table, joy of a house. Tsі stravi not only singly resent your loved ones, ale and zgurtuyut hearts to their relatable preparations, and the aroma of spices, singsongly, transfer you to the sleepy Dushanbe.

Oshі-sіolaf (soup from spicy and sour greens)

6 cibulin, 3 tbsp. spoons sonyashnikova olії, 1.5 flasks of boroshn, 500 g of potatoes, 6-8 flasks of chopped sorrel (sielafa), 2 tbsp. spoons of green crop, 2 tables. spoons of green basil, 2 tbsp. spoons of green cilantro, 10 black peppercorns, 1.5 bottles of katik (or sour cream), 2 teas. spoons of salt.

Drіbno narіzan tsibuly obmazhit in overcooked oil, add | add | flour | boroshno |, lightly smear її to a light yellow color. Pour in about 1 liter of water, adding її gradually and stirring vigorously, so that there is no breast, boil lightly and add about 1.5 liters of water, stirring again. When the water boils, salt, pepper, boil the potatoes, cut into cubes of 1 cm, and after 20 minutes add chopped sorrel. After 10-12 mins, sizzle with spicy greenery, let it boil for 1-2 more mins, turn off the fire and let the soup brew for 5-10 mins. Let's fill it with a roll and pour it into bowls.

Oshі Ugro
This soup is already garnished on a spicy summer day. It is necessary to prepare the shoulder for the very threat (mayzhe lagman, ale thinner and can be shorter for a long time). Replace cool elastic dough with 2 bottles of warm water, 1 egg, 1 table. spoons of salt and boroshna. Otrimane download it into a ball and give it a pіvgodini vіdstoyati, having crooked a servlet. Rozkotity in a thin layer with a thickness of 2-3 mm, cut off the mlinets obsipatively and evenly borosno, burn into a roll and cut a thin lokshina with a thickness of 2 mm. Dali put the sliced ​​lokshina in two or three, take it in a sieve and see it well, lightly lift the lokshina with your hands, so that it was kindly recreated one by one. Now we put it on a clean tablecloth or paper and let it dry.
Now we're ready to fry

Oliya-1/2 bottles, beef meat - 200-300g, cibula ripchasta - 3 pcs, carrot - 1 pc. potatoes - 1-2 pcs pieces, strength, spices for relish.

Put the heated oil on:
M'yaso - cut into cubes from a thick sirnikova box, carrot, potato-cubes, ripchasta cibula-thin pivkiltsya, cut tomatoes.
The whole cauldron should be smeared with 5 quills on the death fire, periodically stirring. Change the fire of the troch, pour in about 0.75 liters of water, put peas behind the back of the soak. After boiling, cook for 30-40 minutes | minutes |. Increase the fire to the maximum, dip lokshina into boiling broth and cook 10 hvilin. (For the first time, take 2-2.5 bottles of lokshina, don’t be surprised, but in other times you can take an eye. The density of the soup is stale because of that, they put a lot of ugro-lokshina. Who should put more thicker) Before serving, season the soup with rubana greenery.

Threat-tushbera

For frying: 100 g of fat (olії), 2 heads of cibuli, 2-3 tomatoes (vlitka), 1 tablespoon of tomato paste (wheat), 2 potatoes.
For minced meat: 500 g of meat (meat), 2-3 heads of cibules, white of one egg, beer spoon of salt, capsicum for relish.
On dough: 500 g of boroshn, 1 egg, 1 bottle of water, beer spoon of salt.

Zam_siti yak for lokshina, rozkotity in a thin (2 mm) layer, divided into two halves: with one cut lokshina, with іnshoy - compose for dumplings. Pass the meat through the meat grinder, add the shaken cibula, introduce the egg white that strength, mix it well. Let's add the minced meat into two parts: one fill the dumplings, the other download the meatballs.
Save the cibula at the rozіgіtіy olії, put the tomatoes or tomato paste, put some cubes of potatoes in a new one, after which pour water in a saucepan and boil. Put dumplings on the back, and then meatballs. If the dumplings sizzle on the surface, put the cut lokshina.
When serving on the table, sip chopped greens.

Shakarob

200-250 g of green cibulin (or 4-5 cibulins), 4-6 bottles of green cilantro, basil, parsley, savory (porivnu), 1 pod of red pepper, 2 bottles of sour cream, 1-2 shortbreads "heap", 2 tsp. spoons of salt.

Tsibulyu, greens of spicy roslins and peppers are narrated evenly and rubbed at once from the sill at the hub until thick porridge-like masa is thickened, yak is sprinkled with dill, step by step pouring in yogo so that a little green puree comes out. Tsim puree, pour shmatki fresh-baked shortbread "Kulcha" and add sour cream

Ajabsan

500 g of meat, 100 g of bacon, 3 potatoes, 3 tomatoes, 3 heads of cibuli, 1 head of a teapot, 200 g of cabbage, 3 pcs. bell pepper, 1 bunch of crop, strong and chalking pepper - for relish

Clean the mustache of the vegetables. Cut potatoes into cubes 1x1x1 cm, shred carrots and cabbage into thin strips. Tomatoes and cibula are cut into circles, the teaspoon is divided into small pieces, bell peppers and greens are chopped. Meat and lard cut into small pieces. Strava is ready to be used for skin, who offends, for a couple. For this, take a porcelain kasa on the skin person, put a rosrahunka on a portion of potatoes at the bottom, cut into cubes, then cut carrots into thin strips, tomato slices, circles of cibula, bell pepper, cut cabbage, 1-2 slices of the clock, spices, and the beast put shmatochki m'yasa ta lard. Put Adzhabsan on the tiers of a steam pan and steam it with a dead fire for 1 year

Tajik manti

Tisto: 1 egg, 2 teaspoons of salt, 2 bottles of water, boroshna, about 1 kg (0.5 kg vischogo gatunka and 0.5 kg of the first grade)

Add a little water, salt, add to the egg and mix until a homogeneous sum is removed. Boroshno ask and step by step add to the sum of the zamіsh tіsto not even cooler. Yakshcho sticky to the hands, give offal borosno, without ceasing mission. Kindly mix up the dishes. Divide the dough into 3-4 parts, download it in a bag, cover it with a towel or a servlet and let it stand close to the first year or a little more.
Prepare the stuffing yourself.

1 kg of meat, 500 g of cibuli, strength for relish, 100 g fat tail fat or whatever else, strength and spice for relish

M'yakush (lamb or yalovichini) cut into small cubes or pass through a meat grinder with great gurnards. At minced meat, add diced kiltsy or cubes tsibula, sil, (chalking black pepper). Lard por_zati on shmatochki zavbіlshki z kvasolina. Mix everything relatively.
Rodzinka: the filling will be more succulent, if you cut the meat with a knife, and do not pass it through a meat grinder, cut the cibula not too finely, but approximately 3 mm thick. І add 3-4 table. spoons be like an olії.
Now we form the manties themselves.
Rozkotity kulyu at the great millennium (it’s necessary to sip a boroshn, so it was kindly roamed) with a torso of 1-2 mm and cut into lines 10 cm wide. Now we carefully fold the lines one on one, looking from one side. And now we are guessing the course from geometry. In front of us is a wreath with a width of 10 cm and a length of X cm. Є.
Viyshov envelope ABCD. Now cut A to pinch B, cut C to D. Your first mantichka is ready. Similarly, to succumb and іnshі. Scraps, which are left out of the edges, can be dried (then weed the “Tuppa” strava) or cooked at once with mantushkas.
Manti are being prepared on a special rich-tiered steam pan. Grease with oil, lay out the manti, so that the stench does not stick around one another. On top of the manti, lightly pour olive oil over the additional gauze tampon (wet the tampon in olive oil and lightly soak olive oil on the manti). Put tiers on boiling water in a saucepan, and cook at low closed krishtsi for a couple 45 min.
Manti ready. Serve with sour cream, with sauce, or simply sip with finely chopped greens.

Nahudshurak

1 kg of meat, 500 g of carrots, 7-8 cibulins, 2 bottles of chickpeas, 2 tbsp. spoons of chopped savory, 2 tbsp. spoons of basil, 1 teaspoon of mint, 1 teaspoon of red pepper, 3 bay leaves, 6 grains of black pepper.

Large pieces of meat together with tassels and a whole carrot boiled for 1-1.5 years in 2 liters of water, add finely chopped cibula, black pepper, bay leaf and cook the meat until ready for 30 mins in a proper fire. Let's boil the meat and carrots and into the broth, which is too dry, soak the peas before soaking for 10-12 years and cook until ready. Season the broth with peas until it is ready, season with spicy greens, red pepper, salt, let stand 5 minutes under the krishkoy, but not on the fire, and then pour the broth into a laden of dishes, sifting it, and until the peas are overwhelmed, let’s start earlier broth and diced boiled carrots and boiled meat. Serve the broth okremo in cups or pialah, so that with small bowls you can drink bad nahudshurak.

Damlam

500 g lamb or yalovichini, 3-4 medium cibulini, 100-150 g fat, 1.5 tbsp. broth, greens, salt, spices, 1 kg of potatoes, 2 carrots, 2 great tomatoes.

Meat is cut into shmatochki from a syringa box, smeared with hot fat and pepper, salt, add broth and spices and stew until cooked on a small fire. Add sour cream for slaking. At the cauldron with meat, you can add diced potatoes, sliced ​​carrots and tomatoes.

Trout in wahski
Prepare trout fillet without shkіri and brushes lightly, burn the minced meat (mix the sautéed cibula with poached eggs, trimmed greens, season the sill, grind it with black pepper), giving the viroba a shape. Formation of the finished product is zanuryuyut at the dough and lubricate at the deep fryer. Bring to readiness in the oven. Serve trout with a side dish, decorate with greens. You can decorate the grass with a lemon wedge.

Salad "Tajikistan"

M'yaso - 100 g, tongue yalovichiy - 100 g, potatoes - 4 pcs, tsibulya - marinated anzur - 3 pcs, green peas - 8 tbsp. l, carrot-1 pc, egg - 1 pc, marinated stumps-1 pc, mayonnaise-5 tbsp. l, sour cream - 5 tbsp. l.

Mova v_dvarna or m'yaso v_dvarne cut into cubes, stumps - straws, potato v_dvarnoy - cubes. Let's sweat it all together, add green peas, season with mayonnaise and mix it up. Lettuce is laid with a girka near a cone, decorated with boiled carrots, poured with sour cream, decorated with boiled egg slices, skewers of ogirka, fresh parsley.

Shortbreads with qibulei.

Borosno, margarine - 250 gr. otherwise, be like an oliyu, sil-3 tbsp. l, tsibulya ripchasta of average size - 3-4 pieces, heat water - 1/2 cl.

Narize the cibula with thin calves, put in a saucepan with a capacity of at least 2 liters. Posipati sіllu, add | add | melting margarine (butter). Mix everything well, pour in water. Repeat the procedure. Let's sweat the giblets and finish the dough, what we ask, knead the dough. It can become normal (so that the cibula sees it, it can gradually stick to the hands, but it’s normal). Download it from the cool, dates are close to 20-30 min. At this hour, heat the oven to 200 degrees.
Molding of these cakes is not foldable:
Cut the dough into a bundle, divide it into 4-5 equal parts, download the bag from the skin. Now cut the skin with a rocking chair until a round cake with a thickness of 1 cm is removed (so that the dough does not stick, sip on the offal). Prick the middle in 2-3 months with a fork, put on deco (deco does not need to be brushed) and in the oven for 10-15 strands at medium heat on the top rib. Cookies are ready to make buti rum'yanі. After removing the cakes from the oven, coat the front side with a gauze swab soaked in oil or sour cream. Fire on a pіvgodini with a clean servlet.

Cookie "Kulcha"

for 10 pcs. shortbread with mass 280 g
borosno 1.6 kg, Nezbirane milk 300 g, melted fat from yalovichi or mutton 40g, or margarine 46g, dry pressed 15g, strong 25g.

In a small amount of milk, add strength, add the dried yeast ahead of time, process the sum, eat with milk, which is left out, warm it up to a temperature of 35-40 ° C, introduce melting fat or margarine, thickly and mix it up. Leave yogo for 1.5-2 years for vystoyuvannya, then turn into pieces with a mass of 120 or 240 g, from which they prepare round-shaped cakes with sweaty edges, 10x18 cm in diameter, and leave for vistoyuvannya for 20-25 strands. Vip_kayut at the oven or special oven - tanuri.

Fatir kadudor - shortbread "Fatir with watermelon"

For 10 pieces of shortbread with a mass of 400 g:
borosno 2.7 kg, dry pressed 55 g, strength 45, cibula ripchasta 600g, watermelon 2 kg, black pepper 4g, fat

At this place, add food fat or oliyu roslinna, finely chop rіpchast tsibule and pass garbuz through a meat grinder, form shortcakes with a diameter of 28-30 cm (400 g) or 16-18 cm (200 gr.), Vipkayut at tanuri or duvets.

Steam barbecue

For 1 kg of meat (meat): 2 heads of cibulis, 2 teaspoons of salt, 1 teaspoon of black pepper (ground), coriander, cumin, 4 tablespoons of grape otstu.

Lamb or yalovichina (meat) cut into shmatochki zavbіlshki hairy pea. Put in enameled dishes and marinate with additions of chopped cibulus, otstu, ground red black pepper, coriander, cumin and salt, mix well and leave in a cold place for 4-5 years. Then we string on metal skewers chi sticks, cut from fruit trees, 5-6 pieces each.
Pour water into the lower part of the steam pan, and remove one tier from the upper part, having seen the pan. On the tier, which is left over, lay the barbecue vertically or horizontally strung on sticks, close it with a lid and cook for a couple for 1 year. This kebab, on the vіdmіnu vіd vіd smazhennoy na vugіllâm, mає nіkrashі smokovі yakostі і аll well zasvouєєє organism. Ready steam shashlik is served on the table at once with a side dish of cibula, watered with grape oats.

Kulcha boogie - donuts parovі

For 4 servings: flour 320g, dry pressed 12g, oliya melted for oiling 20g, oliya vershkove 60g or sour milk 120g, or sour cream 80g, strong.

Dish dry, cooked in a safe way, grow at the sight of cowbass, draw 50-60 g each, brush with oil, swallow at the tube, press down, press down round shape, steamed in a manto-kazan with a stretch of 20-25 quills.
Serve with butter or sour milk or sour cream.

Zulbіє - pancakes

For 4 servings, 12 pieces of 50 g:
borosno 300g, milk 200g, yeast 12g, egg 1 pc., zukor 20g, silt 8g, oil for lubrication 50g, honey 120g.

In a small number of waters, make the strength, zucor, add the dried yeast, add the summish, add half of the milk that has been heated to a temperature of 35-40 ° C, boar, eggs and mix until a homogeneous mass. Leave it for 40-50 quills for whistling, then add milk, which is left out, and mix to a homogeneous mass.
When ready, it is often convenient to grease with strongly heated fat in a Kazan-cauldron to a golden-brown color, waving thinly around the perimeter of the boiler in small portions with a thin jet. Ready to pour the pancakes with honey.

Salla - hmiz

For 1 kg of finished khmizu: borosno 750g, zukor 50g, egg 2.5 pcs., salt 15g, oil for greasing 75g, zukrov powder 25g.

Zamіshuyut in the spring it is more comfortable, rozkochuyut yogo in a layer of 2 mm thick, then cut it into swags 3-4 cm wide. roslinna oliya and smear to a golden-brown color, znіmayuchi zі rocking chairs. Ready khmiz is beaten with noise and sip with chives powder.

Khamirbirioni bofta - braided line is smeared

For 800 g of finished braid:
borosno 650g, dry pressed 20g, strong 10g, oil for greasing 100g, zucrova powder 50g.

From boroshna, water, drіzhdzhіv and salt zamіshuyut drіzhdzhovoe tisto, Roskochuyut with a bundle of 60-70 cm long, folded over and twisted, then zanyruyut at a strong rose oil and smeared to a golden brown color, when ready, sip with tsukrovy powder.

Gushi fil - "elephant's ear"

For 1 kg of finished product: borosno 750g, milk 250g, margarine 50g, eggs 2 pcs., zukor 50g, silt 10g, oil for greasing 120g, zucrova powder 20g

From borosh, milk, eggs, margarine, zucru, salt, mix it up nicely, then dry (40-50 strands) cut into pieces of 30 g each, grow them in a thin layer, pinch one piece, giving the shape of an elephant, brush with a strongly rosy olії to golden-brown color. For readiness to sip with tsukrovy powder.