How to set the table for Ramadan. Dishes of the season: what to prepare for the festive table on Uraza Bayram? Why keep Uraza in the month of Ramadan?

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Eid al-Fitr is the festival of breaking the fast, which is celebrated after the completion of fasting in the holy month of Ramadan. Uraza is like a bell, which indicates that people have coped with their trials.

What date is Uraza Bayram holiday 2018 in Russia

This year Uraza is celebrated on Friday, June 15th. According to the Muslim calendar, the date is constant - it is the first day of the month of Shawwal.

The Muslim calendar is based on the movement of the Moon, not the Sun, and it also has 12 months, but all months are lunar, which are much shorter than those we are used to. Therefore, the date of all holidays among the Muslim people shifts by about 10 days in the opposite direction every year.

This year Uraza in Russia ended on June 14

In 2018, the celebration of the end of Uraza, the 30-day Muslim fast that takes place during the holy month of Ramadan, will begin on June 14. According to tradition, Uraza ends with the holiday of Eid al-Adha.

To determine the day of a religious holiday, Muslims use the Hijri, the traditional lunar calendar in Islam. The day when Ramadan ends is always out of date because the Hijri is 11-12 days shorter than the solar calendar.

The end of Uraza 2018 ends with the holiday of Eid al-Fitr

The apogee of the Muslim fasting month of Ramadan is considered to be the holiday of Eid al-Adha. A few days before the celebration, women do the cleaning, the whole family bathes and puts on clean linen. In the evening, relatives exchange dishes and give gifts. Nobody works on Eid al-Adha. Solemn prayers are held. Then everyone sits down at the festive table. Also, on this day it is customary to visit parents and go to cemeteries to see the dead.

Traditions of Uraza Bayram

Muslims dress beautifully and then go to the mosque to pray namaz. The religious ceremony takes place before dawn. However, only men can go to the mosque, since women must stay at home and do housework.

All Muslims sincerely congratulate each other on the holiday and visit for traditional holiday dinners. The table is traditionally served with soups, roasts, lamb shish kebab, salads with nuts and feta cheese. Wine and light liqueurs can be offered as alcohol. Culinary traditions depend not only on religion, but also on region.

Many Muslim families buy and exchange gifts. It is believed that you need to give seven gifts to different people to attract prosperity to your home.

Charity and help become obligatory on Eid al-Adha. It is also recommended to visit sick and elderly relatives, and visit the graves of deceased loved ones.

What to cook for Uraza Bayram

How we relax on Uraza Bayram we know what date it starts and when it ends, too, when the services begin, I also wrote, now let's prepare the festive table.

During the Breaking of the Fast, the tables of the Muslim people are full of delicious and traditional dishes. Meat must be present, namely lamb. Recently, barbecue has been prepared from lamb; previously it was replaced by meat snacks, salads with meat, roasts and rich soups.

Each republic and country has its own traditions of setting the table and traditional dishes. For example, in Saudi Arabia, you must eat dates on an empty stomach, and the dinner table should be overflowing with delicious dishes and mouth-watering recipes. There is such a sign that if you follow all this, then next year will be favorable.

In Tatarstan, pancakes and spicy pies are a must on the table.

In Kyrgyzstan, on this day you need to go around seven dwellings and try different dishes in them, this speaks of a rich and good life in the coming year.
In Turkey, there should be more sweets on the tables than salads and appetizers, but there is no way without lamb.

Food plays an important role in celebrating Ramadan. Muslims around the world prepare special foods and drinks that are served during the holy month

Muslims have various traditional Ramadan foods and drinks which are considered an integral part of Ramadan meals. Below is a list of the most common dishes and drinks without which our Muslim brothers cannot imagine the holy month:

2. Amar al-Din (Apricot nectar)

Apricot leaves are soaked in water for several hours. This solution is then mixed with water and served cold. The drink is very popular in the Arab world.

3. Erk Soos

Licorice plant extract is mixed with water and served warm. The drink is popular among Muslims in Egypt, Jordan, Lebanon, Palestine and Syria.

4. Tamar Hindi

Tamar Hindi, or tamarind, is a sour, chilled drink popular in several Arab countries. Tamar Hindi is made from tamarind berries, which is known as the Indian date. Popular among Indian Muslims.

5. Djellab

Djellab is a syrup made from grape molasses, rose water and sugar. The syrup is poured onto ice and garnished with pine nuts. Especially popular in Beirut.

6. Rice dishes

Dishes such as biriyani - a second course of rice and spices with the addition of meat, fish, eggs or vegetables, mansaf - a dish of lamb cooked in sauce with rice or bulgur - form an integral part of Ramadan in a number of Muslim countries in Asia.

7. Stuffed vegetables

Peppers, eggplants, tomatoes, zucchini stuffed with rice are known in the Arab world as mahshi. Especially popular among Muslims in Egypt.

8. Couscous

A North African dish of granulated semolina with meat, chicken, fish or vegetables.

9 . Mascouf

One of the favorite dishes of Iraqi Muslims is baked fish.

A dish made from wheat and meat or chicken. Harith is a popular dish known in the Gulf Arab countries, especially during the month of Ramadan.

11. Kunafa

A sweet dessert made from a special dough called kadaif. The dessert consists of dough, nuts, raisins, doused with honey syrup.

12. Atayef

Arabic pancakes, originally known in Egypt, are usually filled with cheese or nuts, served with sugar syrup or honey.

13. Lukaimat

A dessert consisting of small dumplings made from butter, sugar, milk and flour. Muslims in the Gulf countries prefer this dessert along with cold drinks.

14 . Tabbouleh

In Arab countries, Muslims love salads such as tabbouleh, the ingredients of which are bulgur, finely chopped parsley, mint, tomatoes, green onions, and other herbs and spices. Tabbouleh is seasoned with lemon juice and olive oil. Fattoush salad is also popular among Muslims during Ramadan - a salad made from bread, pieces of pita bread, vegetables and herbs. These salads help Muslims stay full during the day of fasting.

15. Dishes made from peas and beans

Hummus is a dish made from pea puree, which usually includes olive oil, garlic, lemon juice, paprika, and sesame paste, especially loved by Moroccan Muslims for its satiety.

Lent for the faithful is coming to an end. It will be followed by an important celebration - Eid al-Adha. To break the fast, festive dishes should be prepared. Study the suggested recipes, set a magnificent table and invite friends and family to share with them the joy of completing the fast.

The month of Ramadan is a special period for all Muslims, because it is one of the months of the year in which, according to the instructions of the Koran, one should cleanse oneself of sinful thoughts, repent, and turn to the Almighty.

This time is called Uraza (Oraza) - a period during which Muslims observe a special meal schedule, significantly change their diet, and also spiritually cleanse themselves through prayers.

The end of this period is Oraza-it. This is the holiday of breaking the fast.

On this day, you should invite friends, family and friends to jointly celebrate the end of Ramadan (Ramadan). Cover a rich dastarkhan to make the celebration a success.

We suggest making the following dishes:

Lagman

This national dish of the Uyghurs will give an unforgettable taste sensation to household members and guests.

The combination of products developed over centuries creates an unforgettable aroma and taste. The main thing is to follow the recipe exactly.

For 8 servings of lagman you will need:

lamb (tenderloin) - 1 kg;
radish (daikon or Margelan) - 1 pc.;
eggplants - 2 pcs.;
green beans - 200 g;
onions - 4 pcs.;
sweet red pepper - 2 pcs.;
large tomatoes - 6 pcs.;
cilantro and celery - a bunch each;
garlic - 7 cloves.

To achieve the ideal taste of the dish, use, in addition to salt, hot pepper (chili) - 1 pod and 3 tbsp. l. ground coriander.

Long homemade noodles are the basis of lagman. To make it, use the following products:

water - 400 ml;
chicken eggs - 3 pcs.;
flour - 7 tbsp;
salt - 3 tsp;
soda - ½ tsp.

Vegetable oil is also useful for frying ingredients and lubricating noodles. 150 ml is enough.

You can implement this recipe by going through several steps:

Prepare the noodles.

Beat eggs with salt and 1.5 cups of water.
Sift the flour and make a well in the middle. Pour the egg mixture into it and gradually knead the dough.
Make a soda solution - mix soda in 50 ml of water. Dip your hands into it and wipe the dough. Knead until it becomes elastic.
Knead the dough and make a rope out of it. Repeat these steps three times.
Roll out the dough into a flat cake, cut it into strips up to 3 cm wide.
Pull these strips out and form them into long ropes up to 1 cm thick. To simplify this process, dip your hands in vegetable oil and pass the strip between your fingers, twisting it.
Grease the dish where you place the prepared noodles. Leave the finished spirals for 30 minutes. Don't forget to cover with cling film.

The noodles should be boiled in lightly salted water, preferably 1 bundle at a time or several at a time for up to 5 minutes.

Using a slotted spoon or colander, carefully place into portioned plates and drizzle with oil.

Prepare sai (gravy). For this:

Cut the lamb into small pieces.
Chop all the vegetables into strips, cut the pods in half, chop the greens.
In a cauldron, fry the meat until golden brown, add celery and coriander. Simmer for 10 minutes.
Add vegetables to the meat and simmer until fully cooked. If there is little liquid in the cauldron, then add a little at a time the water in which the lagman was boiled.

Prepare laza chang (seasoning).

Chop the cilantro and garlic, mix with finely chopped or grated hot pepper. Add 50 ml of heated vegetable oil to this mixture.

Place noodles, sai and seasoning in each bowl.

Baursaki

This is one of the favorite dishes of Kazakhstanis. It is characterized by ease of preparation and availability of products. Baursaks are light, fluffy and extremely tasty.

If you want to cook airy baursaks with a golden crispy crust, then use this recipe:

cottage cheese - 0.6 kg;
chicken eggs - 4 pcs.;
sour cream - 50 g;
sugar - 5 tbsp. l.;
salt and soda - 1 tsp each. without top;
flour - 4–5 glasses.

For frying, use half a liter of vegetable oil.

The main thing in baursaks is the dough. To prepare it:

Add soda, salt and sugar to sour cream. Stir everything thoroughly.
Beat in the eggs and mix everything thoroughly.
Grind the cottage cheese in a blender so that there are no lumps, sift the flour. Add these ingredients to the sour cream mixture.
Make portioned balls and fry in a deep pan in a large amount of vegetable oil.

Beshbarmak

This is the leader in popularity among the dishes preferred by Kazakhstanis.

We suggest preparing an unusual beshbarmak from lamb offal.

For this dish use:

ribs (lower part) - 1.5 kg;
heart - 4 pcs.;
kidneys - 6–8 pcs.;
onions - 3 pcs.;
greens (cilantro, parsley) - 1 bunch each.

You will also need flour (400 g) and chicken eggs (4 pcs.). For frying, take vegetable oil (0.5 l).

Hot pepper and cumin are suitable as special seasonings for this dish. Just like salt, add them based on your own taste preferences.

Prepare beshbarmak in this way:

Preparatory stage involves the following actions:

Processing meat by-products: rinse the ribs and remove the film, cut off the vessels from the hearts and cut them into eight pieces. Peel the buds from films, cut them in half and soak in water for 1–2 hours. This way you will remove the unpleasant odor.
Chop the onion into half rings.
Prepare the dough: add eggs and a little salt to the flour. Knead the dough and roll it into thin flat cakes. Cut these blanks into strips, and those, in turn, into diamonds. These pieces should be dried naturally. Therefore, leave them for 40–60 minutes, sprinkled with flour.

Heat treatment products:

Boil ribs and hearts in salted water. Add the peeled onion and parsley sprigs. Drain the cooked meat in a colander.
Fry the boiled semi-finished products in vegetable oil, add kidneys and onions cut into pieces. Simmer over medium heat until done. Add salt and cumin as needed.
Pour out ½ of the broth, and add chopped onion to the rest. When the liquid boils, throw the dough diamonds into it. Cook until half cooked (approximately 2-3 minutes). The dough should be dense.
Place the meat components on a large platter and place the diamonds on top. Sprinkle the dish with chopped herbs.

Prepare these amazing and nutritious dishes, make the feast colorful and rich.

The holiday should be remembered for fun, joy, delicious food and pleasant communication.

Our dear hostesses! During Ramadan, we publish recipes for you for every day of Suhoor and Iftar. Once a week and seven days in advance. We also tell stories about the Muslim families in which they were prepared before you. Read the first seven recipes for suhoor. Read the second seven iftar recipes. And by following, you can read about seven wonderful drink recipes that will help you not experience excessive thirst during the day.

1st day of Ramadan

Chicken "Nostalgia"

3rd day of Ramadan

Stuffed pepper

Khadija is making stuffed peppers today. The closer autumn is, the more its household members gravitate towards this dish. Its ease and usefulness prompted a housewife from Omsk to make this dish the “highlight of the program” today. She loves and knows how to cook this food, so we decided to tell you, in her words, how to make the most delicious stuffed peppers. And Khadizhda plans to serve it with a lot of fruit, French fries and charlotte. By the way, Amina promised to tell us tomorrow how to quickly and deliciously cook the autumn queen of the sweet table - charlotte. And today we hope that there will be a stuffed handsome man on your tables.

So, prepare this dish like this:

You need to cut off both tops of the pepper and remove the seeds from the inside. Cut the cut tops into small cubes. Chop the onions and carrots, fry in oil until golden brown, then add the chopped tops of the peppers and fry until golden brown. Then the minced meat is mixed with rice boiled until half cooked, and the pepper is filled with this filling so that about 1 cm remains from the edge. The pepper is fried on all sides in a frying pan. Then Khadija makes garlic sauce. To do this, she mixes squeezed garlic and finely chopped herbs with sour cream. Before serving, the “fried” vegetables are placed on top of the meat filling, and the handsome pepper is poured with garlic sauce on top. And now you have the most delicious pepper in the world on your table. Enjoy your meal!

4th day of Ramadan

Charlotte and meat in French

Amina has a small family: she and her husband. They often go to visit iftars and invite their friends and relatives to break their fast together after fasting. But today they decided to be just the two of them. The girl decided to make a romantic light dinner. She plans to decorate the table with candles and flowers. Ramadan is a reason to celebrate every day, this Muslim woman believes.

To cook meat in French , veal is best. You need to cut squares no more than 2 cm thick. Beat the meat well! Place it on a baking sheet greased with oil. Finely chopped onion is placed on top. Then there is mayonnaise, which Amina advises to pre-mix with a set of spices - she considers ordinary “Vegeta” to be the best seasoning. And pour this mixture over the meat and onions. And put cheese grated on a coarse grater on top. Place all this in the oven for about 30–40 minutes.

And here is the promised charlotte:

In order to make a small charlotte, you will need 3 eggs, a glass of flour, a glass of granulated sugar and apples. The apples are chopped and placed on the bottom of a greased frying pan. If they are sour, you can sprinkle them with sugar. In a bowl, first grind three yolks with sugar. At this time, it is better to keep the whites in the refrigerator. Then the whites are whipped separately to a standing foam. Combine with yolks and sugar. Then flour is added. If you add another 150 g of mayonnaise, the dough will taste creamier. Don't forget to add a little salt and slaked soda. The apples are filled with dough and placed in the oven. 15 minutes - and that’s it: the charlotte is ready!

Amina’s mother called this pie “shukher” because if guests suddenly came, then based on this dough you can make not only charlotte, but also any other pie - changing the filling and adding what you have in the house. By the way, if you are eating with a group of more than four people, then it is better to double the amount of products used.

We hope that Amina and her husband will have a truly French romantic iftar today. And we, our readers, also wish you pleasant family holidays during the weekdays of Ramadan.

5th day of Ramadan

French fries, tomatoes with cheese and Zucchini Cake

Natasha is preparing iftar for guests today - she and her husband are expecting another married couple for dinner. The family's budget is not very large, but she wants to surprise the guests with something unusual and make sure that the table does not look poor. So she settled on French fries, tomatoes with cheese and zucchini cake.

Tomatoes with cheese are very easy to prepare . The vegetable is cut into circles and laid out on a plate. Grated cheese mixed with squeezed garlic and mayonnaise is placed on top. Quick, simple and usually doesn’t sit on the table.

Zucchini cake is a little more difficult to make. Grate two small zucchini on a coarse grater. Then add 3 tbsp. spoons of starch, 2 eggs, salt and pepper to taste. Add flour until thick, but not too much - so that the dough drips from the spoon. Mix everything, and then form thick pancakes from this mixture and fry in a hot frying pan. How many pancakes there will be so many layers of the cake.

Then you need to prepare the filling. To do this, take chopped mushrooms and fry them with onions until tender, not forgetting to salt, pepper, and add spices to taste. Then you assemble the cake itself from this: zucchini pancakes, coated with mayonnaise mixed with garlic, then the filling, then again mayonnaise, pancake, mayonnaise, filling... etc. Put more mayonnaise on the top layer and decorate the top with multi-colored bell peppers, or olives, or herbs - whatever vegetables are in the house will do. When you cooked the tomatoes, you ended up with the tops of the tomatoes left over because they weren't suitable to put on the plate - as an economical option, you can decorate your cake with them.

Good luck and may your iftar table please you even in its most economical form!

6th day of Ramadan

Avar khinkal

Avarka Albina prepares Avar khinkal every evening for iftar, because in their family not a single feast is complete without it. Highlanders cannot see a normal dinner without this traditional dish, and even if guests come, a table without khinkal is simply impossible. And guests often come to Albina. Therefore, she chose the simplest way to prepare this dish. And she shared it with us.

In order to prepare the most Avar khinkal, you first need to cook the meat, and while it is cooking, make the dough. Albina makes the dough with kefir to make the khinkal softer and airier. You need to add quick soda, salt, kefir to the flour and knead the dough. It should turn out homogeneous, thick, soft, but at the same time lag behind your hands.

You need to make a square sausage out of it and cut it into small pieces (about 4x6 cm). Then Albina puts potatoes in a pan with meat, and adds salt to a separate pan with boiling water and puts the khinkal in it. You need to understand that when cooking, the pieces of dough will increase in size, and leave enough space in the pan for this. Cook with the lid closed until it boils, and when it boils, reduce the heat, remove the lid, stir gently and cook for 5 minutes.

It is very important not to overcook them, otherwise they will turn gray. . To check readiness, you need to pull one out and look at the cut to make sure all the dough is cooked. When you take out the dough, you must pierce each piece with a wooden stick (toothpick) so that steam can escape. Serve on the table, place on a tray, remove potatoes and meat from the broth and also place next to them. Be sure to prepare the sauce: adjika or sour cream with garlic. You can also serve dried sausage, fat tail or chicken instead of or together with meat.

Even if your husbands are not mountaineers at all, or even Avars, they should certainly like khinkal. Good luck and bon appetit!

7th day of Ramadan

Iftar for children

Today, Saida’s son fasted all day for the first time. On this occasion, it was decided to invite his friends and make iftar for the children. It is planned to set the table for the children in the children's room, which is pre-decorated with balloons and garlands. The young mother thought for a long time about how to feed her horde of children, and eventually settled on several cute options and one filling one.

So, “Cucumber Bunnies”

Wash the cucumber and cut it into rings. Mix cottage cheese with sour cream, finely chopped herbs, and salt. Using a teaspoon, spoon the curd mixture onto the cucumbers. Using radishes, you can decorate a dish in the shape of bunnies by cutting out ears from radish semicircles, and cut out eyes and a nose from olives or beets.

Dumplings with strawberry sauce

Strawberries can be replaced with other berries, such as raspberries, red or black currants.

Preparation:

Soften the butter (2 tablespoons), grind with sugar (3 tablespoons). Add cottage cheese (200 gr.) to butter and sugar and mix well. Then you need to add an egg and then semolina (3 tablespoons), followed by flour (3 tablespoons), mix it all well. Place the dough in the refrigerator for 20–30 minutes to allow the semolina to swell. Then take it out and knead it on a table sprinkled with flour. The dough should be firm enough to stick together. Form the finished dough into a sausage and cut the edges into pieces.

Boil the resulting pieces (dumplings) in lightly salted water until they float (about 5 minutes).

Prepare strawberry sauce: mash the berries with sugar using a fork, put on fire and bring to a boil. Brush the finished dumplings with melted butter, place on a plate and pour strawberry sauce or sour cream on top.

Meat soufflé

Boil any meat, beat in a blender with the addition of broth and 1-2 quail eggs, pour into a frying pan, add butter and evaporate until it becomes a soufflé. The dish will turn out very tender, just the way children love it. And as a side dish you can boil rice or make the kids’ favorite french fries.

Saida hopes that the children's iftar will be successful and that other children will also be inspired to fast. We also wish you, our dear readers, God-fearing children and joyful children's iftars.

In exactly one week of Ramadan we will post seven more recipes for every day! Stay tuned and don't forget to bookmark this page so you don't have to search for it for a long time!

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.

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