Apricot chutney is a bright, slightly unusual sauce, but believe me, once you try it, you will cook it again. It goes well not only with dishes of Indian cuisine, chutney is good with meat, white fish and poultry, just on toast or with pancakes – it is always delicious. It even seems to me that it changes : from spicy to meat and poultry to sweet and sour to desserts or tortillas, depending on what we serve it with. Don’t be afraid to experiment in the kitchen.
Such an interesting name could not pass me by, I love national dishes. They always have something interesting, inviting, a little unusual, but from familiar products. There are a lot of kyukyu options, I have chosen to suit my tastes and products. I tried very hard not to distort the recipe, not to offend Azerbaijan. I also have chureki and tomato salad with sumac, almost an Azerbaijani Breakfast on my Easter table. Treat.
Why “Holiday”? – you say. But otherwise – cooked for the occasion, enjoyed festively and the taste is festive. If you don’t believe it, cook it according to the recipe. In the meantime, happy New Year!
Fast, simple and useful! The salad is so delicious that it is prepared in just 10 minutes. This green salad will be a great side dish for meat or fish.
Chicken with sumac, “Musakhan” is a famous dish of Palestinian cuisine. Of course, I won’t be able to reproduce it exactly, but why not prepare it based on his motives?
The recipe for this salad I took from the book of two wonderful chefs Gotama Ottolenghi and Sami Tamimi. A very spicy salad is served as a Meze appetizer for meat dishes. Crispy kohlrabi in cream sauce with spicy additives.
