Patagonia is a region of Argentina that is famous for its lamb production. And it would be surprising if those who have learned to produce mutton, would not have figured out how to cook it. In particular, the highlight of this dish was the marinade, the components of which are selected specifically for lamb.
Very tasty salad for meat and mint lovers. Iceberg salad, fragrant, tender meat and mint sauce. Mutton meat can be safely replaced with veal or even chicken.
“Shurpa “(sorpa, sorba, etc.) – in the Turkic languages – “soup”. But it is absolutely amazing soup of roasted lamb and vegetables-rich, fragrant.
Khashlama is a bright representative of the national dishes of Armenian cuisine. There are many options for preparing this dish. Each hostess has her own, but you can distinguish the General principle of cooking-it’s meat and vegetables, stewed in layers in a saucepan or cauldron. Today I want to tell you my recipe, which is a classic version of this dish of Armenian cuisine. Khashlama resembles a very thick soup, but to treat all the same to the second dish. In summer, you can please home and guests with hashlama cooked in a cauldron on an open fire, but also on the stove turns out to be no less tasty and fragrant treat.
Parents of the couple lived in the town of Angren near Tashkent. We came here and brought the recipe of this delicious, fast, inexpensive dish. The site contains an incredible amount of this recipe, I hope here will be willing to cook for this recipe.
Lagman is a well-known dish and variants of recipes it is not enough. I also important in the recipe not only the taste, but also easy to prepare. My version seems to me just very tasty and not difficult to cook. I Hope it will like you.
It turns out nourishing, dense broth, with incomparable taste. Be sure to try, and you tell me a hundred times thank you, I’m sure!!! One condition – the ingredients don’t change! Especially the lamb and nohut.