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

The dishes in general are characterized by elegance of taste, satiety and a special ritual of cooking and eating with the obligatory abundance of herbs, spices, and delicious drinks combine the collective name for the traditional dishes of the peoples inhabiting the Caucasian region.

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

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

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

In order to start cooking real and tasty kebab, you must first choose the right meat. What kind of meat should you buy? Some people only like lamb, others do not eat pork, and still others eat any meat. Pork is perfect for a good barbecue, not very fatty, only fresh and not frozen. Which part of pork to use? best result? Take the neck.
Ingredients for marinating - based on 3-4 kilograms. Main secret marinating shish kebab is not about what ingredients to put there, but in what sequence.

Ingredients:

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

• Zira. A very specific seasoning, a little less than half a teaspoon will be enough. Zira has a very specific taste, so be careful in its quantity
• Bay leaf, a couple of pieces
• Red pepper, paprika. Ground, sweet. You can have a teaspoon without a “slide”. It will give a little of the desired aroma and beautiful colour when frying. Want to add some spice? One clove of crushed garlic, add hot capsicum, but be careful, the taste of the meat can be greatly interrupted, you need everything in moderation
• Onions – 5-6 bulbs
• Sunflower oil – 5-6 tablespoons

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

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

The name of the pies may vary depending on the type of filling :

• Walibakh, ch(b)iri, habizdzhyn (singular) – pies with cheese
• Kartofdzhyn – pies with potatoes and cheese
• Tsaharajyn – pies with chopped beet leaves and cheese
• Kabuskajin – pies with shredded cabbage and cheese
• Fydzhyn - pies with minced meat (usually beef)
• Davonjin – pies with chopped wild garlic leaves and cheese
• Nashjyn – pies with chopped pumpkin and cheese (available without)
• Kh(b)adurjyn – bean pies

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

Ossetian pie

Ingredients:

For the test:

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

For filling:

• Beef (brisket) - 450 g
• Bulb onions - 2 medium onions
• Garlic - 3–5 cloves

Ossetian pie

Preparation:

• Prepare the dough- mix one and a half liters of warm water, yeast, salt and sugar. Let sit for 10–12 minutes
• Mix flour and dough so that the dough is elastic enough and not too hard. At the end, add a little sunflower oil so that the dough does not stick to your hands.
• Pass the meat through a meat grinder, do the same with garlic and onions. Add salt and pepper to taste
• Lay out the dough on the table, roll it out a little and put the filling in the middle. Then close the top with the edges of the dough. Then roll out to a thickness of two and a half centimeters. Place the pie in cast iron frying pan or shape (approximately 32 centimeters in diameter). Bake in the oven for 10-15 minutes at 300 degrees. When serving, brush the pie with a small amount butter

To prepare real khinkali, you need to follow several rules. Firstly, it is advisable not to mince the meat, but to chop it finely: minced meat will release more natural juice when cooked, and this is the most valuable part of the dish. In addition, the minced meat should not be dry; you need to add a little water to it and mix thoroughly. Kneading the dough for khinkali by hand is difficult, as it should turn out dense and elastic, so if you have a dough mixer, it is better to use it.

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

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

Ingredients:

Ground meat:

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

Dough:

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

Preparation:

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

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

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

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

Salted in a saucepan swirl boiling water into a funnel using a spoon, lower the khinkali into its center, scroll once (so that the khinkali certainly do not stick to each other) and leave to cook for seven to nine minutes.

(kebab in Persian means “fried meat”) - an oblong cutlet fried on a skewer.

Traditional lula kebab prepared from lamb and onions. In this case, the lamb should be quite fatty, and you will need a lot of onions. Unlike cutlets, lula kebab does not contain any eggs or bread. Only spices are added to the meat and onions: pepper, basil, cilantro, garlic.

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

To prevent minced meat made without bread and eggs from falling apart during frying, it must first be beaten, that is, the entire mass of minced meat must be hit forcefully on the table for 8–10 minutes.

Ingredients:

• Lamb – 1 kg
• Onions – 4 pcs.
• Fat tail fat – 100 g
• Basil – 1 tsp.

Cooking method:

• Peel the onion, grind with half the lard in a meat grinder
• Wash the lamb, cut into pieces and also grind in a meat grinder. Add the mixture of onions and lard, mince everything together again
• Season the minced meat with seasonings and basil. Knead for 7–8 minutes. Then beat it properly, cover it cling film and put in the refrigerator for 1 hour. Form sausages 12–14 cm long from the minced meat and thread them onto skewers. Fry over coals or in a hot frying pan, turning constantly, for 20 minutes. Plum sauce goes very well with lula kebabs.

Khachapuri

Adjarian khachapuri recipe

Ingredients:

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

Preparation:

• Dough. Pour milk into a bowl, add salt, sugar, 1 egg, flour and yeast and mix well. Knead until you get a smooth and elastic dough
• Grease a pan with oil, transfer the dough into it and roll it in oil, then cover with foil and place in a warm place for an hour. After an hour, knead the dough and put it back in a warm place for half an hour.
• After half an hour, knead the dough and divide by 6 equal parts according to the number of future khachapuri. We flatten the dough with our hands to form soft oval cakes, we tighten the edges of these cakes so that the dough in the middle is thinner. Place grated cheese in the middle, fold the edges and forming boats. Beat 1 egg and brush the edges with it

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

Bon Appetit everyone!!!

Nowadays, it is difficult to find a person who does not like Caucasian dishes. The recipes that we have collected for you in this article will help you cook in oriental style. Don’t forget about the popular Caucasian pastries, which you can easily prepare yourself in your kitchen.

Ossetian pies

If you try this amazing dish at least once, you will forever fall in love with its taste. It is impossible to imagine the menu without this unique pastry, and if you learn to cook it yourself, your loved ones will be grateful to you. Recipe:

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

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

Khachapuri

Caucasian dishes prepared with your own hands and in your own kitchen will make your usual menu more varied. And your loved ones will say a special “thank you” for the juicy and delicious cheese pies. How to cook khachapuri correctly:

• Dissolve the sachet in warm water. Knead a simple dough by adding flour and salt. After that, lubricate it with oil and send it to a warm place to rise.
• For the filling, grate the cheese and mix it with a raw egg.
• Roll out the dough into a flat cake, place the filling in the center and pinch the edges. Roll out an even round cake.

Khachapuri can be baked in the oven or in a dry frying pan without adding oil. Before serving, brush the pie with butter. If you have some filling left, spread it over the surface of the finished pie. After this, place the baked goods in the preheated oven for a few more minutes. Cut the treat into portions and invite your loved ones to the table.

Lobio

Without this hearty snack It is impossible to imagine a traditional Caucasian feast. Add to it a slice of fresh vegetables, soft bread and aromatic herbs, and a hearty lunch will be ready for the whole family. Recipe:

• Soak 300 grams of dry red beans for four hours. After this, it needs to be washed and boiled until tender.
• Peel three onions and two cloves of garlic, chop with a knife and fry in vegetable oil. At the end, add, remove the pan from the heat and cool.
• Grind 100 grams of peeled walnuts, add chopped cilantro and mix everything with the rest of the products. Add salt, pepper and, if necessary, a little water.

Soup with greens

The cuisines are distinguished by their bright taste thanks to the spices and fresh herbs they contain. This dish is very easy to prepare:

• Cool 600 grams of kefir or matsioni.
• Peel two potatoes, two onions and two cloves of garlic and then chop.
• Pour some oil into a pan and then fry the onion and garlic in it. After this, add the potatoes and pour hot broth over everything.
• Finely chop 300 grams of greens, place in a sieve and heat over steam for a few minutes. After that, grind it with a blender and add to the soup. Pour in kefir, add spices and salt.

Season the soup with hot pepper before serving.

Delicious meat dishes. Chakhokhbili

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

• Place a chicken weighing 1.5-2 kilograms in a pan and boil until half cooked. After this, divide it into portions.
• Fry the chicken in a cauldron or thick-bottomed pan until golden brown. Finally add chopped onion and Bell pepper. Fry everything together for a few more minutes.
• Pour a glass of strained broth into the pan, close the lid and simmer everything together for 40 minutes.
• Remove the skin from the tomatoes and then puree them using a blender. Add them to the chicken along with minced garlic, basil and cilantro. If you like it spicy, then add chopped hot pepper or adjika to the chicken. At the end add salt and

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

Shawarma. Classic recipe

Caucasian dishes have firmly entered our lives, and shawarma has long become dear to our fellow citizens. We regularly buy it in stores, tents and station stalls. However, if you decide to treat yourself to a delicious delicacy, then it is better to prepare it yourself. Moreover, the recipe for its preparation is very simple:

• 500 grams chicken meat roast on a spit or in the oven. To give it a unique flavor, you can use liquid smoke. Shred the chicken using your hands or chop it finely.
• Grease thin pita bread with ketchup and mayonnaise, and top thin layer add pieces of pre-prepared chicken.
• Next, you can experiment with the ingredients, but we suggest trying our version. To do this, place the next layer of French fries, chopped cabbage, Korean carrots and onions.
• Wrap the pita bread in an envelope and heat it in a frying pan or in the oven.

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

Shashlik

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

• Cut four kilograms of pork into medium-sized pieces and place them in a saucepan.
• Each layer should be sprinkled with seasoning (ground black or red pepper) and chopped onion.
• Pour over the meat mineral water and refrigerate for several hours.

Cook shish kebab over an open fire using a grill or skewers.

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

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

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

Abkhazian Cuisine
Abkhazian cuisine has a small variety of products. These are mainly eggs, meat, fish, dairy products, fats, vegetables, fruits, corn, beans, walnuts. There are practically no soups in the Abkhaz diet. They eat non-fatty food. Vegetables are used for side dishes and salads. TO meat dishes served with fresh and salted vegetables

Adyghe cuisine
The Circassians ate their food while sitting on stools at low tables with three legs. Cookware included a wooden, clay or copper bowl or plate, copper or plane tree trays, knives with horn handles, and wooden knives.

Azerbaijani Cuisine
It should be noted that in Azerbaijani cuisine, like in no other cuisine of the Caucasus, spices and all kinds of herbs are widely used: hot pepper, allspice, cinnamon, cloves, dill, parsley, ginger, cilantro, mint, sumac (barberry powder) , Reagan, cumin, kavar, as well as purely national spices such as saffron, fennel, anise, Bay leaf, coriander

Armenian Cuisine
Armenian cuisine is one of the oldest cuisines in Asia and the oldest in Transcaucasia. Its characteristic features developed at least a millennium BC during the period of formation Armenian people and have been preserved in many respects for more than three thousand years to the present day

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

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

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

Karachay cuisine
Since ancient times, the people of Karachay were famous for their hospitality. Every traveler, arriving at a mountaineer’s house, could have a hearty dinner and only then talk about business. Among the Karachais, first and second courses are mainly prepared from lamb, less often beef and poultry. This is explained by the fact that the Karachay population lives in mountainous areas and mostly raises sheep.

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

Nogai cuisine
The nomadic life that has developed over centuries has left its mark on the national cuisine, which is not very diverse. Most often, meat dishes are prepared: beef, lamb, poultry, and livestock products.

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

Caucasian cuisine consists of cuisines of Armenia, Azerbaijan and Georgia, which have many similarities characteristic features. IN traditional recipes These countries use a lot of vegetables, herbs, seasonings, meat and always red wine. Even far from these countries, lula kebab and lobio, khachapuri and satsivi are famous.

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

Kebab occupies a special place among the traditional dishes of the peoples of Azerbaijan, Armenia and Georgia. He is unique business card Caucasus. There are many recipes with which you can prepare this dish. The barbecue must be served on the table in large quantities vegetables and a variety of herbs.

Caucasian cuisine is widely known for its thick and delicious soups. Rich broths are also familiar to many. The kharcho soup of the Georgian peoples is especially popular, as well as the Azerbaijani kyufta-bozbash and piti.

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

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

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

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

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

There are a great variety of fillings for pies: meat, cheese, chicken giblets, cottage cheese, herbs, beans, vegetables, fruits and... love. True experts and connoisseurs assure that simply mixing the ingredients is not enough. In addition to them, they say, you need to add a piece of soul to the dish, otherwise it will be worthless. After all, baking pies does not apply to baking - they are similar to a quality certificate: the better and thinner the dough is rolled out, the more experienced mistress, and the more generous and rich the filling, the more hospitable the house.

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

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

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

Calorie content per serving 260 kcal

Cooking time 180 minutes

6 points

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

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

Calorie content per serving 344 kcal

Cooking time 100 minutes

Difficulty level on a 10-point scale 4 points

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

Sift the flour, combine with salt. Add soda to kefir and mix. Pour kefir into flour, knead the dough, leave under a towel for 20 minutes. Peel the potatoes, boil and mash them with the addition of eggs, finely chopped onion and salt. Divide the dough and filling into equal parts. Roll out the dough into layers. Place the filling on each, wrap on all sides and roll out again to form a thin flatbread with filling. Fry the flatbreads in a heated frying pan, brush with beaten egg and pour well with melted butter.

Calorie content per serving 280 kcal

Cooking time 2 hours

Difficulty level on a 10-point scale 4 points

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

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

Calorie content per serving 240 kcal

Cooking time 100 minutes

Difficulty level on a 10-point scale 4 points

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

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

Calorie content per serving 255 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 5 points

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

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

Calorie content per serving 236 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 5 points

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

Soften 200 g of butter, add egg, sour cream, mix, combine with flour, add baking powder. Knead soft dough and place in the refrigerator. Set aside walnut quarters (24 pcs.) for decoration, chop the rest. Add 1.5 cups of sugar and spices. Divide the chilled dough into four parts and roll out into a thin layer. Divide the filling into three parts, place the layers of dough in a greased form, alternating them with filling. Mark the top layer into portions by cutting parallel lines with a knife, without cutting the bottom layer of dough. Make a few more cuts to create diamond shapes. Grease the surface with yolk mixed with 1 tbsp. l. cold water, stick a nut into each diamond. Place the mold with the preparation in the oven, preheated to 200 °C. Remove after 15 minutes, “renew” the cuts, pour in 100 g of melted butter, return to the oven for 35-40 minutes. Cook the syrup: bring water (150 ml) to a boil, add 1 glass of sugar, cook until slightly thickened, cool. Mix with a portion of honey and pour over the baked baklava.

Calorie content per serving 338 kcal

Cooking time 80 minutes

Difficulty level on a 10-point scale 8 points

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

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

Calorie content per serving 160 kcal

Cooking time 4 hours

Difficulty level on a 10-point scale 6 points

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