Delicious, festive, everyone’s favorite chicken in a new (for us personally) performance, I heartily recommend it. The recipe from Stalik Khankishiev, adapted by me. The author’s marinade is removed and the chicken is fried on the grill, but I felt corny sorry for the products and I baked in the marinade, which I did not regret for a second.
I will be happy to add this simple, light and delicious salad to my culinary piggy bank. The harmonious combination of products and the speed of cooking is a distinctive feature of this dish. Help yourself!
Prepare this delicate salad with everyone’s favorite herring! Herring is beautiful in any combination! If you have not tried it in this, then be sure to cook it. Fill up your culinary stock with another very interesting and delicious dish!
In Turkey, food is a cult, so a lot of attention is paid to the preparation of dishes. Any meal begins with cold and hot vegetable snacks “meze”, the task of which is to increase the appetite. In restaurants, these snacks are served on small serving plates, both as a free start to the meal, and as snacks for alcohol. You can start getting acquainted with Turkish snacks with this recipe. Zucchini grated with straw and fried with almonds in combination with garlic and yogurt forms an appetizing Turkish snack “Bademli kabak”. Despite the fact that all the ingredients are simple and the cooking process takes 10 minutes, the snack turns out delicious and spectacular.
Borani Banyan is a traditional Afghan recipe. Fried eggplant stewed in tomato sauce is served with cold garlic yogurt and sprinkled with a large amount of dried mint on top. Usually such eggplants are served with kabuli pulao (pilaf) with pita bread or naan (wheat tortilla).
This bread in Scotland used to be baked on the eve of the feast of St. Michael, on September 29, when all the grain was removed. Bread was traditionally baked by the eldest daughter in the family from the grains of the fresh harvest. A mixture of different grains was used for “Struan”: rye, oats, barley, wheat. The grains were pre-ground and soaked in water or milk. Then they baked bread, and in the morning they carried it to the church to receive the blessing of the priest, who asked St. Michael for a plentiful harvest.
