Bài viết của tác giả:chi mai vu

Chorek, a very traditional Armenian sweet bread that is typically made around Easter. One of the secret ingredients in chorek that makes it different from other sweet breads is the addition of a Middle Eastern spice called mahlab, which derives from the stones of St. Lucy’s cherries. Mahlab’s aroma is reminiscent of cherry, almond, flowers,Đọc tiếp “Chorek recipe”

Dürüşde gutap are fried pastries typical of Turkmenistan .  To prepare them, starting with the dough , mixing water, salt, yeast and flour of wheat ; knead until you get a ball, cover with a cloth and let it grow. For filling , stir – frying oil onion and cabbage chopped, add meat ground (or finely chopped) and cook; This transfer for cooking bowl , add rice cooked mash of potato , salt and pepper and mix. Roll out the dough into a thin layer and cut slices about 12 cm inĐọc tiếp “Gutap recipe”

Simplicity can sometimes yield a culinary miracle. Dograma, a simple and nourishing stew of shredded meat, bread and onions from Turkmenistan, is one of those miracles. Dograma — the name comes from the Turkmen word meaning “to chop up” — is special occasion food and is sometimes called the national dish of Turkmenistan. Huge amountsĐọc tiếp “Dograma recipe”

Manti (Kazakh: мәнті, mänti, مأنتى, Turkish: mantı, Uzbek: manti, monti, Armenian: մանթի), also manty (Kyrgyz: манты; Russian: манты; Tatar: манты), mantu (Pashto, Persian, Arabic: منتو‎; Tajik: манту) or manta (Uyghur: مانتا‎, manta, monta, манта, монта), is a type of dumpling popular in most Turkic cuisines, as well as in the cuisines of the South Caucasus, Central Asia, Afghanistan and Chinese Muslims. Nowadays, manti are also consumed throughout Russia and other post-Soviet countries, where the dish spread from the Central Asian republics. The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef in aĐọc tiếp “Mantu recipe”

Aushak, also spelled ashak [Pashto/Persian: اَشَک], is an Afghan dish made of pasta dumplings filled with chives, with a (frequently meaty) tomato sauce, topped with yogurt and dried mint. A time-consuming meal to prepare, it is usually served on holidays or at special gatherings. INGREDIENTS Qurma Dal Nakhod (Chana Dal) Ashak Dough Mix Curd (Afghani ) For leek mixture Nira Herb (Chinese Leek): 1/2 Bunch Extra VirginĐọc tiếp “Ashak recipe”

Bolani (Persian: بولانی‎), or Perakai (Pashto: پيراک‎), Poraki (Persian: پُرکی‎), is a flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, lentils, pumpkin, chives, or leeks. It can be served with plain yogurt or mint yogurt. Bolani is made for special occasions like birthday parties, engagement parties or holidays. In America, the Bolani isĐọc tiếp “Bolani recipe”

Shashlik, or shashlyk, is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally, by various other names in the Caucasus and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire. While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly soldĐọc tiếp “Shashlik sticks recipe”

Plov (also known as pilau roast and pilaf ), is a delicacy, rice is cooked in meat broth (broth). In some cases, the rice can also achieve its brown color by stirring with a little cooked onions, as well as a mixture of spices. Depending on the local cuisine, it also has meat and vegetables. Pilaff and similar dishes popular Balkan, Middle East,Đọc tiếp “Plov recipe”

Beshbarmak (Kyrgyz: бешбармак, Russian: бешбармак, Bashkir: бишбармаҡ, Tatar: бишбармак — “five finger”) is the national dish among nomadic Turkic peoples in Central Asia and Russia. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama or dograma in Karakalpakstan, North Caucasus and Turkmenistan, and as kullama in Bashkortostan and T atarstan. The term beshbarmak means “five fingers”, because nomads used to eat this dish with their hands. The boiled meat is finely chopped with knives, mixed with boiled noodles, and spiced with onion sauce. It is usually served in a big roundĐọc tiếp “Beshbarmak recipe”

Phở or pho (UK: /fɜː/, US: /fʌ, foʊ/, Canada: /fɔː/; Vietnamese: [fəː˧˩˧]) is a Vietnamese soup consisting of broth, rice noodles (bánh phở), herbs, and meat – usually beef (phở bò), sometimes chicken (phở gà). Pho is a popular street food in Vietnam  and served in restaurants around the world. Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. Because pho’s origins are poorly documented, there is disagreement over the cultural influences thatĐọc tiếp “Beef noodle (phở) recipe”