Basturma from Chicken Fillet Recipe

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I found a chicken basturma on the site, but with a different set of spices. So I’m posting my own version. This basturma is not inferior to the taste of traditional beef, but it is much softer. It’s not that hard to prepare.

Lamb in Puff Pastry “Dinosaur Egg” Recipe

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When cooking in an earthenware dish, all the useful qualities of the product are preserved as much as possible. In addition, the meat is incredibly tasty and soft. Replace the tagine or clay pot with salted dough. The meat will languish in it for 2-2. 5 hours. Salted dough after baking will become dense and hard and of course is not suitable for use, but it is perfect as a decor when serving a dish.

Spicy Pork “Holiday Exclusive” Recipe

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It’s no secret that well-cooked meat is better than any expensive sausage! Pork baked in a spicy garlic-prune coat will appeal to even the most picky and capricious meat eaters! Juicy, rich, well, just a magical taste of spices and spices makes this dish special, and their alluring aroma gives the meat a festive exclusivity! This dish is also great because you can eat it both hot and cold!