Ingredients: minced 500 grams pine nuts 100 grams vegetable oil 1 st. a spoon onion 1 head allspice 1 h. a spoon salt to taste leaves of lettuce 200 grams cilantro 1 beam sour cream 200 grams Armenian lavash slim 6 pieces cumin 1 st. a spoon Cooking method: Pine nuts warm [Continue]
Ingredients: sirloin of beef 200 grams garlic 15 grams pepper to taste butter 15 grams vegetable oil 15 grams soy sauce 50 grams brandy 20 grams Cooking method: Tenderloin cut into medallions, thinly repulse. Prepare the sauce. Connect the soy and the cognac, squeeze garlic to the mixture and stir. Veal and pepper and [Continue]
Ingredients: lamb 140 grams onions 40 grams tomatoes 90 grams melted butter 15 grams Broth 50 grams sauce 15 grams plum 20 grams lemons 1/10 pieces coriander to taste dill to taste mint taste Cooking method: Mutton cut into 6-8 pieces per serving, lightly beat off, salt and fry in melted butter, pour the [Continue]
Ingredients: chopped ham – 100 g olives chopped – 2 tbsp. spoons of wheat flour – 2 1/2 Art. tablespoons butter – 1 1/2 Art. spoon . boiled eggs, chopped – 3 pcs milk – 1/2 cup black pepper For frying: extra virgin olive oil – for frying eggs raw – 2 pcs. Wheat flour [Continue]
Ingredients: pearl barley 200 grams meat 250 grams pumpkin 200 grams parsley 1 beam salt 3 grams black pepper 1 pinch garlic 2 cloves Cooking method: 1Preparation of meals recipe – Roasted barley and pork in the pot. Step 1 Pearl barley pre-rinse and soak for 2-3 hours. 2Preparation of meals recipe – [Continue]
Ingredients: ham 40 grams mushrooms cooked 40 grams boiled eggs 1/2 pieces onion 1/2 pieces margarine 1 h. a spoon sour cream 3 Art. spoons tomato sauce 1 st. a spoon greens 1 st. a spoon Onions finely chop and sauté in butter until golden brown. Egg finely chop. Ham and mushrooms cut [Continue]
Ingredients: smoked ribs 16 pieces vegetable oil 2 Art. spoons onion 1 head sausage 200 grams sour cream 1 cup wheat flour 1 st. a spoon butter 2 Art. spoons beef broth 1 cup ground black pepper to taste salt to taste Cooking method: For the sauce, dry the flour in a pan, [Continue]