It is translated into Russian as “Lahmajun-hazelnut” and is a miniature snack dish “for one tooth”, the birthplace of which is considered to be the city of Tarsus in south-eastern Turkey. Tiny tortillas made of dough, covered with a mixture of minced meat and vegetables, are served in restaurants while waiting for a change of dishes. We will try to look at this dish from an everyday point of view and prepare delicious mini – lahmajuns in an ordinary kitchen, especially since all the necessary products are at our fingertips.
Ropa vieja-in translation means “old clothes”, “torn rags”, “rags”. This is boiled beef, then disassembled into fibers, in a spicy sauce of tomatoes, onions, sweet peppers and olives. In appearance, the dish resembles torn scraps of bright fabrics, which is why it received such an unusual name.
A special feature of this recipe is that the liquid base for the marinade is whiskey. And the spice that emphasizes the character of this drink is cumin.
A traditional dish of Mexican cuisine. Enchilada is a thin tortilla (tortilla) made of corn flour, in which the filling is wrapped. The filling is most often meat (usually from chicken)
Bigos is a dish typical for many European cuisines: Ukrainian, Polish, Lithuanian, Belarusian, German. As a rule, this is a combination of stewed sauerkraut with meat. The idea of cooking bigos with buckwheat was given to me by Zhenya Klopotenko. But my husband does not like sauerkraut in any heat treatment. So I got out of it with a fresh one. It turned out very tasty. I recommend it to everyone
Pilaf with wild mushrooms (buttermilk, aspen and porcini mushrooms)is a great alternative to traditional pilaf during lent. Very nutritious and flavorful.
Warm salads are a godsend during Lent. This is both an appetizer and a second course on the same plate. Aromatic, nutritious and delicious at the same time.
