Beautiful table for Eid al-Adha. Sweet options for Eid al-Adha

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After the festive prayer, tables are set, people invite guests or visit relatives themselves, and give each other gifts.

Correspondents learned recipes for national dishes that different peoples of Russia prepare for the holiday.

The first to share recipes was the production manager of the Kazan mosque Mardzhani Rauza Safiullina. She revealed the secrets of making Tatar gubadia - a closed round multi-layer pie, and echpochmak - a triangular pie.

Tatar Gubadia

Ingredients:

For the test: 400 g premium flour, 1 egg, 100 ml milk, 200 g softened butter, 1 tsp. salt, 1 tbsp. sugar, 30 g raw yeast.

For filling: 5 eggs, 500 g rice, 300 g kort (burnt cottage cheese), 150 g raisins, 150 g butter, 2 tbsp. Sahara.

For the baby: 150 g flour, 50 g butter, 1 tbsp. Sahara.

Cooking method:

Mix together butter, milk, yeast, salt, sugar, egg. The dough itself should be soft. After this, the dough needs to be put in the refrigerator for a few minutes so that it rises. Then divide the dough into two parts: 400 g of dough for the bottom of the pie, 200 g for the top. Place the bottom part in the pan and add the filling: first a small amount of rice, the next layer is the court. Then sprinkle the filling with sugar and add 3-4 tablespoons of melted butter. After this, mix 350 g of rice with 150 g of raisins and a spoonful of sugar and place it on the court in the next layer. Add mashed boiled eggs and 10 tablespoons of butter. Cover the pie with the top layer of pastry and place in the oven for 45 minutes. The top of the gubadia should be sprinkled with crumbs of flour, butter, and sugar.

In Kazan, the finished court is sold in stores. But if you can’t find it in your region, you can prepare the court yourself. There are several different recipes for this. Let's give two of them.

Court: take 300 g of cottage cheese, add 150 ml of milk, a little sour cream, sugar and boil in a saucepan until thickened over low heat for about two hours, until the cottage cheese turns brown.

Or pour 1.5 liters of fermented baked milk into a bowl with a thick bottom and place on high heat. Ryazhenka will begin to separate almost immediately. When the liquid has almost evaporated and the consistency resembles thick semolina porridge, reduce the heat and cook, stirring continuously, until the korta turns into crumbly light brown grains. Add melted butter and sugar to taste.

Tatar echpochmak with beef

Ingredients:

For the test: 1 glass of water, 1 egg, 1 tsp. yeast, 1 tsp. salt, sugar to taste, 3 cups (or 350 g) flour, 3 tbsp. sunflower oil.

For filling: 500 g beef, 10 potatoes, 3 onions, salt and black pepper to taste, 2 tbsp. sunflower oil.

Cooking method:

Filling: Cut the beef, potatoes, onions into small cubes, season with salt and black pepper, add oil and let it brew for a while.

Dough: Dissolve yeast in a glass of warm water, add egg, salt and sugar. Mix all this with flour, add sunflower oil, knead the dough and leave in a warm place for an hour and a half. Once the dough has risen, divide it into small balls and roll out into flat cakes. Then put the filling on the flatbreads, lift the edges of the dough on three sides, pinch so that there is a small hole in the middle and place in the oven. Echpochmak bakes for about 45 minutes.

Chechen zhizhig-galnash

Chechen dumplings (galnash) with meat are served with beram sauce and washed down with broth. Galnash is made from wheat or corn flour. They differ in their unique shape, which, of course, depends on the hostess and her masterly ability to handle the dough. Galnash made from wheat flour are oblong, thin, about 4 cm in length, and those made from corn flour are oval and flattened. We offer you an option with wheat dumplings.

Ingredients:

1 kg of meat (beef, lamb or chicken), 1 kg of wheat flour, chicken egg, 1 head of garlic, 1 head of onion, water, salt to taste.

Cooking method:

Meat: Place the onion and the meat cut into large pieces in a saucepan, add water so that it covers all the meat, and place on high heat. Skim off any foam that has formed. Once boiling, reduce the heat until the broth simmers and add salt. Cook the meat as if it were jellied meat - it should become soft, tender and easily fall off the bone.

Galnash: make a mound of flour, break the egg directly into the flour and add salt. Starting from the sides, collect the flour in the center, gradually adding warm (almost hot) water, and knead the dough until it has the consistency of dumplings. Then divide the dough into five parts. Roll out each part into a sausage with a diameter of approximately 2 cm. Using a knife, cut the dumplings approximately 1 cm wide. To form the galnash, first press a piece of dough with your fingers, then place your palm on top and roll it along the table in your direction. Place the dumplings on a well-floured surface. Shake off excess flour and cook in broth until tender (until they float to the surface).

Sauce: Grind the garlic with coarse salt and pour in the broth. You can also prepare onion sauce: sauté the onion, add butter, broth and hyoj yogi butz, that is, thyme.

Serve zhizhig-galnash as follows: place dumplings on large plates, small pieces of meat on top, and beram sauce in a separate gravy boat.

Sok from Karachay-Cherkessia

This unusual sweet recipe from Nogai cuisine is quite popular, despite its labor intensity.

Ingredients:

1 kg of millet, 400 g of sour cream (20%), 400 g of ice cream, sugar to taste.

Cooking method:

Sift the millet, rinse well and pour into boiling water. Cook for about 10 minutes. As soon as the grains begin to swell, take them out, place them on a white canvas cloth and let them dry a little. When the millet has cooled, fry it in a dry, preheated casserole, stirring constantly until the millet acquires a dark golden hue. After this, take out the millet, let it cool and sift again. Place in boiling water and cook for about 3 minutes, then strain and cool. It is advisable to let the juice sit for a day.

Before use, millet must be steamed with milk or water. In the latter case, the dish turns out less fatty. Classic juice is seasoned with sour cream and sugar is added to taste. But you can use cream or ice cream instead of sour cream.

Khychin from Kabardino-Balkaria

Khychin is a traditional Balkar and Karachay pie. The thickness ranges from 3 mm to more than a centimeter. There can be three types: baked on coals, baked in a frying pan and fried in oil. The filling can be meat, beet tops, nettles, cabbage, pumpkin, cheese - the list goes on and on. However, khychin with potatoes and cheese is considered classic, the recipe for which we offer you.

Ingredients:

For the test: water, flour, salt.

For filling: 250 g of peeled potatoes, 500 g of Balkar cheese (preferably full-fat), 30–40 g of butter (or 20–25 g of sour cream), salt to taste.

To lubricate the finished khychin: butter, 15 g per piece.

Cooking method:

Filling: Boil and mash the peeled potatoes. Grate the cheese on a coarse grater and mix with the potatoes. To make the filling softer and fattier, you can add melted butter or homemade sour cream. Add salt to taste. Divide the filling into pieces and shape them into balls (6–7 cm in diameter).

Dough: knead unleavened, soft dough, as for regular bread. Divide into pieces, roll into balls with a diameter of 5 cm, cover with a napkin and leave for 5-10 minutes. Flatten the dough ball a little, place the filling ball on it, lift the edges of the dough and pinch at the top - the filling ball will be inside. Then roll it all out thinly.

Khychin: Bake the flatbread in a frying pan without oil, first on one side, then on the other, until browned (about the size of a pancake). When the khychin is ready, it inflates like a balloon. Grease the finished khychin generously with oil on both sides. Before placing on the table, cut into four pieces. It is customary to serve ayran with khychin.

Crimean Tatar chiberek

This delicious dish has many names. The most common of them is cheburek. But the Crimean Tatars, who claim that this is their national dish, say that it is correct to call it chiburek or chiberek, says Zera Emirsuin, a specialist at the Spiritual Administration of Muslims of Crimea. According to him, when frying chiberek, windows and doors are opened in the house so that the aroma spreads throughout the area. Housewives pile them up on dishes and distribute them to neighbors.

Ingredients:

For the test: 600 g of premium flour, warm salted water.

For minced meat: half a kilo of beef, 3-4 onions, salt, pepper, 3 tbsp. water.

Cooking method:

Add warm salted water to the flour, gradually stirring the dough until it becomes plasticine so that it does not stick to your hands. Place the resulting “bun” of dough in the refrigerator for an hour and a half. You can simply cover the dough with a towel and let it sit. After time has passed, cut pieces of dough from the “kolobok” and roll them into sausages with a diameter of 5 cm. Cut the sausages into pieces and roll into balls. Then roll the balls into flat pancake-type cakes 0.3–0.5 cm thick. To prevent the dough from sticking to the rolling pin when rolling, add flour.

Place the minced meat (about 1 tbsp) on one side of the “pancake”, cover the other half of the “pancake” with the other side and glue the edges together with a special device called “chygyryk” (a machine with a rotating wheel). The edges of the chiberek are jagged and do not allow air and minced juice to pass through.

Heat vegetable oil in a deep frying pan, reduce the heat and start frying the chibereki. First, fry one side until golden brown, then turn over to the other side.

Place the finished chibereks on a large tray. Katyk (yogurt) with herbs, vegetable salad or pickles are ideal for this dish.

Regional edition

This delicious dish is prepared differently in every country on this holiday.
Eating a hearty meal so that next year the table is not empty is one of the traditions of the holiday of breaking the fast. One of the main dishes on Eid al-Adha is pilaf. There are hundreds of recipes for its preparation, including ones with nuts, dried fruits and spices.

Raisins make the dish sweeter, chickpeas make it richer. You can also add sugar for a sweet life, saffron for good luck and a handful of raisins for family harmony. Preparing pilaf for the holiday in Uzbekistan is not just a tradition, but a ritual. Women are not allowed near the stove; they sort through the rice and chop the carrots. Only a man knows how to make this dish correctly. The most important ingredient for pilaf is lamb. And when adding rice, Muslims believe that each grain is a tooth of the Prophet Muhammad, and losing even one grain is a great sin.
Different peoples - different traditions. Uzbek, Ferghana, Kazakh, luxurious holiday with chickpeas - if you travel around Central Asia and try every type of pilaf, you can count hundreds of recipes.
Guests come to taste the treat in the morning. As they say, the Almighty rewards those who endure the holy fast with an abundance of dishes. You need to eat well so that next year the table is not empty.

Lamb pilaf

Not everyone knows how to cook this chic dish correctly. How to cook pilaf tasty, appetizing and according to all the rules? Very easy. The main thing is to follow the recipe and not overcook the rice. Otherwise, it will no longer be pilaf, but will turn out to be porridge with meat and vegetables. Only true professionals can prepare this dish so that the rice is crumbly! To prepare such an oriental dish, it is better to take long-grain rice. Long-grain brown rice would also be very suitable, since it is healthier than white rice due to its iron content.

Ingredients

Lamb 2 kg
- long grain rice 800 g
- vegetable oil 50 g
- carrots 1 pc.
- onion 4 pcs
- tomatoes 3 pcs
- bay leaf 2 pcs
- garlic 2 heads
- salt, ground black pepper

Preparation

Cooking pilaf is a very serious matter, especially preparing pilaf from lamb. Frankly, all meat dishes are prepared better by male chefs, including lamb pilaf in a cauldron! To prepare lamb pilaf at home, first soak the rice in boiling water and let it stand for 20 minutes. Cut the lamb into small pieces. Heat the casserole over medium heat and fry the lamb without adding oil for about 10-20 minutes under the lid. While the meat is fried, chop the onions, carrots and tomatoes. Heat vegetable oil in a separate frying pan and fry all the vegetables until half cooked. Then add fried onions, carrots and tomatoes to the meat. Salt, pepper and mix the lamb and vegetables thoroughly.
In order for the pilaf to turn out excellent and cook quickly, you need to buy young lamb meat. And how to prepare crumbly pilaf can only be recommended by someone who has cooked it more than once. When you have mixed the lamb and vegetables, you need to even out the layer of meat with vegetables. Place the washed rice on top and smooth it out as well. Place two medium heads of garlic into the rice and place two bay leaves on top. Then boil the kettle and pour boiled water over the pilaf so that the water extends half a finger on top of the rice. Reduce the heat to the lowest setting and let the pilaf simmer in this form for 15 minutes. During this time, all the water should be absorbed into the rice. Then cover the pilaf with a lid and let it simmer for another 10 minutes.
When the pilaf is finally cooked, you need to prepare a large dish where you will place the finished pilaf. Carefully turn the cauldron over and place the pilaf on a plate. The rice should be crumbly and not overcooked. Mix the meat and rice thoroughly so that the rice is saturated with all the meat juices, lamb fat and vegetables. Now you know how to cook pilaf correctly and tasty. Serve Uzbek lamb pilaf hot! Not many people succeed in preparing delicious pilaf, but if they do, then such pilaf is eaten instantly.

What dishes do you like for Eid al-Adha? Or what pilaf recipes do you like best?

Kozinaki with seeds and sesame
Products:
150 g seeds, peeled
30 g sesame
180 g honey
40 g sugar
juice of half a lemon
How to cook:
Fry the seeds a little until slightly amber in color. Do the same with sesame seeds. Heat honey in a saucepan, add granulated sugar and squeeze the juice of half a lemon. Stir over medium heat until the sugar is completely dissolved. Pour the seeds and sesame seeds into the pan, stir and cook in honey for 15 minutes over low heat. Gradually the mixture will darken a little and thicken. Moisten a fairly wide flat plate with cold water and place the hot mixture on it. Using hands dipped in cold water, smooth the surface and press down to compact it. Leave for half an hour to cool. When the mixture has cooled a little, heat the bottom of the plate and transfer the pancake to wet baking paper. Let stand for 5-8 minutes and cut into traditional diamond shapes.

Tulumba. Turkish sweetness.
Products:
Choux pastry:
margarine 100 g
flour 200 g
water 220 ml
3 large eggs
Salt ¼ teaspoon
Syrup:
sugar 120 g
water 120 g
concentrated lemon juice 1 tbsp. spoon
Vegetable oil for frying
How to cook:
First boil the syrup. Bring water and sugar to a boil, reduce and cook for 15-20 minutes, stirring occasionally. Leave to cool. Bring margarine and water to a boil, add salt. Brew the flour, mix well, remove the pan from the heat. Rub in all the eggs one by one until the mixture becomes smooth. Using a pastry syringe, squeeze out the dough about 5 cm long. Heat the vegetable oil in a frying pan. Fry the pieces of dough in portions until golden brown, shaking the pan so that the dough is fried on all sides. Gently mix the finished tulumbas with the cooled syrup and place on a dish

Cookies "Barmak" (Fingers)
Ingredients:
200 g sour cream
30 g butter
salt a pinch
about 300 grams of flour
Filling:
250 g walnuts
200 g sugar
30 g butter
Preparation:
Grind the walnuts, you can grind them through a meat grinder. Add melted butter and stir.
Place sour cream, melted butter, salt in a bowl and mix. Add flour and knead the dough, not very stiff.
Roll out and cut into squares, put filling on each square and roll into a tube. The tube should be no larger than a finger, which is why it is called “Barmak” - finger.
Place the barmak on a greased sheet and bake in the oven for 30-40 minutes.
Cool the finished barmak and sprinkle with powdered sugar.

Chuck-chuck according to an old recipe
Compound:
5 eggs
a pinch of salt
about 350 grams of flour
deep frying oil
Syrup:
250 g honey
50 g sugar
2 tbsp. lodges of water
Preparation:
Break the eggs into a bowl, beat lightly, add salt and flour and knead the dough, which is not very stiff, so that it does not stick to your hands. Cover with a bowl and let sit for 15 minutes.
Then roll out the dough to about 4 mm thick and cut into strips 1.5-2 cm wide.
Cut the strips like noodles, you can cut them thinner or thicker.
Fry the chak-chak over medium heat in a preheated frying pan with plenty of oil until golden brown.
When all the chak-chak is fried, prepare the syrup. Bring honey, sugar and water to a boil and simmer over low heat for 4 minutes.
You don’t have to add water, otherwise the chak-chak will be harsh. Pour chak-chak syrup and mix thoroughly. Wet your hands with cold water and place the chak-chak on a plate.

Eremchekle “Ochpochmak” cookies (curd cookies “Triangles”)
Compound:
200 g cottage cheese
200 g butter
0.5 teaspoon of soda (quench with vinegar)
flour, the book says 400 grams, but I used less, about 250 grams of flour
sugar for sprinkling
Preparation:
Mash the cottage cheese and mix with soft butter, add slaked soda and flour. Knead the dough into a soft, non-stick dough.
Roll out the dough into a thin layer and cut into round shapes into circles.
Then take a circle and dip one side in sugar.
Fold in half with the sugar side facing in
Dip again and fold again to form a triangle.
Place the cookies on a greased baking sheet and bake for about 20 minutes until golden brown.

Puff BAKLAVA “ROLL”
Ingredients:
For the test:
2.5 cups flour,
2/3 glass of water,
200 g butter,
1 cup shelled walnuts,
3 tbsp. spoons of sugar,
1 teaspoon ground cinnamon,
1/2 teaspoon salt,
2 tbsp. spoons of flour for dusting,
For the syrup:
1/2 glass of water,
2/3 cup sugar,
citric acid on the tip of a knife.
Preparation
Prepare the filling: fry the nuts in a dry frying pan, cool, remove thin skins, crush and mix thoroughly with cinnamon and sugar.
Sift the flour, add water, salt, citric acid and knead into an elastic dough. Cut it into 10 pieces and put it in the refrigerator for half an hour.
After this, roll out each piece of dough into a thin layer, put butter in the middle, wrap the dough in the form of an envelope, roll it out again into a thin layer and roll it into a ball.
Repeat this procedure three to four times, chilling the dough in the refrigerator after each rolling for 15-20 minutes.
Roll out the finished dough into rectangles, put the nut filling on it, wrap it in the form of a roll, place it on a baking sheet, put it in a heated oven and bake for 30-40 minutes. Cut the cooled baklava into portions, pour cold syrup and serve after 4-5 hours.
Preparation of syrup: pour sugar into a saucepan with water, boil and cook over low heat for 10-1.2 minutes, skimming off the foam. At the end of cooking, add citric acid. Strain the finished syrup and cool.

No bake chocolate brownie!
Ingredients:
heavy cream - 400 g
dark chocolate - 200 g
cottage cheese or cream cheese - 200 g
chocolate cookies - 500 g
milk - 1 glass
chopped almonds - 6 tbsp. spoons
Cooking method:
1. Whip the cream until stable foam. Melt the chocolate in a steam bath.
2. For the cream, mix the cream with cottage cheese and chocolate.
3. Place cling film in a rectangular shape.
4. Dip the cookies in milk and place them in the mold in layers, brushing each layer with cream. The first and last layers should be made of cookies.
5. Chill for at least 4 hours in the refrigerator, then remove from pan, remove cling film, cut into individual cakes and sprinkle with nuts.

Dessert "Rose"
Products:
1 glass of milk
3 eggs
1 half glass of vegetable oil
Half a baking bag
1 tablespoon vinegar
A pinch of salt
Torment - how much will it take?
Starch for rolling
Also 250 gr. butter for lubrication
Syrup:
5 cups sugar
4 glasses of water
A few drops of lemon juice
Cooking method:
First, prepare the syrup and cool it. Knead the dough and let it rest. After the dough has rested, divide it into 30 parts. Roll out each piece on starch the size of a medium plate and sprinkle generously with chopped walnuts.
Using your index finger, gather the rolled out layer from the top side to the middle. After that, do the same on the bottom side and gather the edges in the same way. The result will be something like a plus. Bend the rays of this “plus” towards the middle and try not to scatter the nuts. Do this with all layers.
Turning over, place everything on a baking sheet and brush with butter. Bake at 190 degrees until golden brown. While hot, pour over cooled syrup.

Today is a big holiday for Muslims - Uraza Bayram. It marks the end of fasting in the holy month of Ramadan. The holiday of breaking the fast is celebrated for three days. Vladimir Seroukhov, a correspondent for the MIR 24 TV channel, found out how they are preparing for it in Moscow.

At this time, people are still sleeping, but the Adzhimambetov family is already on their feet. After all, today Muslims celebrate one of the main holidays - Eid al-Adha. It marks the end of fasting in the holy month of Ramadan.

“It was easy to keep the fast, no difficulties. At first there were difficulties, it was necessary for the body to get used to it, but in general everything went smoothly, automatically,” said Aziz Adzhimambetov.

A lot of national dishes are prepared for the holiday. The owner, Zara Adzhimambetova, is preparing a drink on the stove.

“A prerequisite for the start of our great holiday is the preparation of traditional Nogai tea. It is prepared from milk, cream, pepper and salt to taste. It is served in a hot bowl along with other treats that are also prepared for the holiday.”

On the table you can see a puff pastry called katlama. It is made with the addition of butter and fried in the oven. The table is decorated with peremmelche - a traditional Nogai dish, this is yeast dough with minced meat. “A very tasty treat,” concludes Zara.

Housewives usually prepare in advance for the holiday of breaking the fast. You need to have time to make traditional sweets - after all, their preparation takes a lot of time.

It is believed that there must be brushwood on the table. Another holiday sweet is chak-chak. This is finely chopped fried dough with condensed milk. But the main dish, of course, is aromatic pilaf. Not a single important holiday in Muslim families is complete without it. Each housewife has her own recipes.

“Every year I set the holiday table. I have a big family. Neighbors come by sometimes. And of course, relatives come to visit. The doors are open to everyone. We love this holiday very much,” says Salima Batyrkanova from Kyrgyzstan.

Eid al-Adha is celebrated by all Muslims, even those who did not fast. The holiday of Uraza marks the end of strict fasting, which lasted 30 days. He is one of the main ones in Islam. It is celebrated for three days.

On September 12, the main Muslim holiday began - Kurban Bayram. Food is one of its most important components. What dishes would a gala dinner be without and what is the daily routine of those celebrating, said Zarema Tagirova, a culinary blogger and connoisseur of Tatar cuisine.

The "Feast of Sacrifice", or Kurban Bayram, is the most important holiday for Muslims. It begins 70 days after the end of the thirty-day fast in the month of Ramadan and coincides with the day the pilgrimage to Mecca ends.

Kurban Bayram is celebrated for three days, starting at sunrise, and before the holiday, 10 days of fasting are observed - uraza. Believers wash themselves, put on clean clothes and visit the mosque for the festive morning prayer - namaz, with the reading of a sermon, and also visit cemeteries to honor the memory of deceased relatives. The final stage of the holiday is the sacrifice of any animal - a ram, goat, camel or bull, and the age of the ram should not be more than a year, and the age of the bull or cow - no more than two years. The animal must be healthy and not have any physical defects; it is sacrificed in accordance with the canons: a prayer is read, and the meat is divided into three parts - one is given to needy and poor people or left in the mosque, the second part is used in the preparation of festive dishes, which They treat relatives, friends and neighbors, and the third part remains in the owner’s house. Meat should not be stored, it must be eaten at the end of Eid al-Adha, and the bones must be buried.

What is prepared for the holiday from sacrificial meat? On the first day - dishes from offal: liver and heart. The second day begins with a bowl of soup prepared in broth from lamb heads and shanks. Prepare stews and roasts, supplemented with rice, legumes and vegetables. On the third day, soups made from lamb bones, pilaf, shish kebab, lagman, manti, beshbarmak, chuchvara and many other traditional dishes appear on Muslim tables.

A special place on the festive table is given to sweets, which are usually used to decorate tables and give gifts to children. On Eid al-Fitr, baked goods are usually prepared using almonds and raisins: these are all kinds of oriental cookies, pies and biscuits.

Dishes for the festive table

Jiz biz

Jiz byz is a dish of shepherds, which they ate and eat on their long journeys through the pastures. Liver cannot be stored for a long time, which is why this dish is quickly prepared and eaten immediately. Lamb offal is a storehouse of vitamins and flavors. The dish uses the whole liver, according to your taste - liver, heart, kidneys, lung, peritoneum, spleen and lamb eggs (for the male variation of jiz-byz). Jiz-byz is prepared in a saj (a concave steel or cast iron frying pan with two handles on the sides. - Approx. ed.), either in a cauldron or wok.

Ingredients (for 4 persons):

set of lamb liver (liver, lung, heart, spleen) - 1 pc.;
onions - 4-5 pcs.;
vegetable oil/tail fat - 3-4 tbsp. spoons;
garlic - 2-3 cloves;
bell pepper - 2-3 pcs.;
tomatoes - 3-4 pcs.;
coriander - 1 tsp;
ground black pepper and salt to taste.

Cooking method:

Peel the onion and wash. Finely chop and set aside for a while. Wash and chop bell peppers and tomatoes. Wash the lamb liver set. Cut each component separately. Heart - remove ducts and blood clots. Chop the liver coarsely, removing excess film. Also chop the lungs and spleen not very finely.

In a cauldron, dissolve the butter with a clove of garlic. Once it turns brown, you need to remove it from the oil. Fry the heart first for 1-2 minutes, then add the liver, then the lungs and spleen. Mix thoroughly and fry for a minute.

Finally, add onions, chopped tomatoes and peppers. They will add flavor, juice and softness to the dish. Simmer, stirring, 5 minutes. At the end of the dish you need to salt, pepper and add coriander. Before serving, sprinkle with coarsely chopped cilantro.

Salad "Eastern"

Not the last place on the festive table is occupied by salads with liver and meat. The oriental salad is variable, and it can be prepared with liver, or with boiled beef or lamb. All products must be chopped into strips.

Ingredients (for 4 persons):

boiled lamb liver or beef - 200 g;
tomatoes - 3-4 pcs.;
pickled cucumber - 3-4 pcs.;
bell pepper - 3-4 pcs.;
red onion - 1 pc.;
cilantro;
vegetable oil - 2-3 tbsp. l.;
soy sauce - 1/2 tsp;
apple cider vinegar - 1/2 tsp;
freshly ground pepper;
sea salt;
sesame.

Cooking method:

Clean the lamb liver from ducts and films, cut into thin strips and fry for 1-2 minutes in a well-heated frying pan.

Wash all vegetables and dry. Chop the onion into half rings and set aside. Cut tomatoes, peppers and cucumbers into thin strips.

In a bowl, combine soy sauce, apple cider vinegar, vegetable oil, salt and pepper. Mix everything. Check for acid-sweet balance.

Place vegetables and liver in a bowl and season with sauce. Place the salad on a plate, sprinkling sesame seeds on top.

Shulum

Shulyum is a rich, satisfying soup made from meat, coarsely chopped vegetables and herbs. As a rule, it is cooked over an open fire, and the choice of vegetables is determined by seasonality. The meat chosen is shanks, shoulder blades and other components of lamb, as well as beef, poultry and game.

Ingredients (for 4-6 persons):

lamb (shank) - 2 kg;
onions - 2 pcs.;
bell pepper - 10 pcs.;
potatoes - 6-8 pcs.;
tomatoes - 8-10 pcs.;
parsley - 200 g;
cilantro - 200 g;
basil - 200 g;
dill - 200 g;
salt;
peppercorns;
freshly ground pepper;
chilli.

Cooking method:

Chop the lamb into pieces of 100-150 grams. Peel the onion. Pour cold water into the pan, add meat and onions. You can't add salt for the first 40 minutes. After boiling, skim off the foam, reduce heat and simmer for 1 hour.

Peel the potatoes and cut into large slices. Add to the broth after 40-45 minutes of cooking. Cut the sweet pepper into strips. Cut the skin of the tomatoes crosswise, pour boiling water over them and peel them. Cut into slices. After cooking the meat for an hour, add peppers and tomatoes to the pan.

Finely chop all the greens. 10 minutes before it’s ready, we start adding it: first dill and parsley, then after a couple of minutes basil, and when the soup is ready - cilantro.

Shah-pilaf

Pilaf is a dish that unites people, traditions and nations at one table. There are a great many variations of it, but one of the most striking representatives of holiday pilaf is Shah-pilaf, a dish of Azerbaijani cuisine. The name comes from its appearance, which resembles the crown of medieval eastern rulers.

A characteristic feature of Azerbaijani pilaf is gazmakh (this word cannot be translated into Russian - Note ed.). It's a crust of pita bread, dough, or noodles, and a bottom layer of rice that sticks to it. The essence of gazmakh is that, when fried, it prevents the burning of rice. A special round iron sheet is often placed under the cauldron, which prevents the pilaf from burning and promotes uniform temperature distribution.

Ingredients (for 4-6 persons):

long grain rice (preferably Basmati) - 200-300 grams;
lamb (pulp) - 500-600 grams;
ghee or fat tail fat;
salt ;
saffron - a pinch.

Gazmah:

thin pita bread - 2-3 pcs.;
ghee - 80 grams;
sesame.

Shirin-ashgara:

dried apricots - 80 grams;
raisins (quiche-mish) - 80-90 grams;
ghee.

Zirvak:

onion - 1 piece;
medium carrots - 1 piece;
pilaf mixture (barberry seeds, cumin, chili pepper, cumin)- 1 tsp.

Cooking method:

Rice: at least 3-4 hours before preparing the pilaf, thoroughly rinse the required amount of rice. Pour in water, sprinkle salt on top and leave aside. It is important to do this in advance, so it will cook faster. Pour saffron into a cup, pour boiling water over it, cover with a saucer, and let sit for at least 4 hours or overnight.

Fill the largest saucepan with water (there should also be a lot of water, as the rice swells when cooked) and place on high heat. Add a lot of salt, a few tablespoons. As soon as the water in the pan begins to boil, pour in the water in which the rice was soaked. As soon as everything boils again, add rice, stirring. When it is cooked, drain in a colander and cool.

Shirin ashgar: rinse the dried fruits, place them in a saucepan and add water to cover them completely. Put on fire and simmer. Once the water has evaporated, add oil. Fry the ashgar over medium heat for 3-5 minutes, then let cool.

Zirvak: chop carrots and onions into strips. Place the pilaf mixture in a dry cauldron and heat it up. Add butter or tail fat, heat a little, then fry the vegetables until golden brown.

Cut the lamb into pieces, add in parts to the cauldron, sealing them on all sides. Add a little water and simmer with zirvak for 30 minutes.

Gazmag: cut thin lavash into strips 1.5-2 cm wide.

Assembling shah-pilaf: grease a cauldron or mold with melted butter, sprinkle with sesame seeds and lay sliced lavash overlapping along the entire perimeter. Its ends should hang over the walls of the cauldron. Brush with ghee again. Then lay out a layer of rice, a layer of zirvak with lamb, a layer of ashgar and repeat everything again by analogy.

The final touch: add a little oil to the pre-soaked saffron and pour over the entire surface of the pilaf. Line the top of the pilaf with the pieces of lavash that hung from the cauldron, brush with melted butter and cover with a lid. Place the cauldron on the fire or in a preheated oven at 180 degrees for 1 hour.

Before serving, turn the pilaf upside down and cut into pieces.

Cookies "Shaker-puri"

The culinary art of the East was created and is being created by women. In any family, regardless of income, the ability to cook is passed on from generation to generation. This is the essence of the life and traditions of peoples. The mother does not write down recipes: her daughters have been watching her for years as she works her magic in the kitchen. All girls and women know the golden rule from childhood: “Your eye is the best scale.”

Oriental cuisine is famous for its abundance of sweets and desserts. Many of them are based on spices, fruits and dried fruits, and nuts. On Eid al-Fitr, desserts containing almonds are preferred. Shaker-puri cookies are a delicacy that is used to greet and treat guests with tea, and is also given to children.

Ingredients (for 6-10 persons):

premium flour - 200 g;
butter - 100 g;
almond flour - 80 g;
cinnamon - 1/2 tsp;
egg - 1 pc.;
yolk - 1 pc.;
powdered sugar - 100 g;
milk - 125 ml;
vanilla sugar - 20 g;
baking powder - 5 g.

Cooking method:

Beat butter at room temperature into a fluffy mass along with vanilla sugar and powdered sugar. Add egg and yolks, milk. Mix everything thoroughly. Pour the sifted flour into the mixture along with baking powder and cinnamon. Replace the dough.

Roll out the dough into a layer 1-1.5 cm thick and cut into a crescent shape. Place on a sheet covered with parchment and place in the oven, preheated to 220 degrees, for 15-20 minutes.

Take out the finished cookies, brush with sugar syrup if desired and sprinkle with almond petals or sprinkle with powdered sugar. Serve with tea.

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