Both kitchens have approximately the same selection of food combinations, cooking principles and techniques, and the same kitchen appliances.

In Tajik national cuisine, lamb, tail fat, offal, game (pheasants, quail, partridges), turkey, and less often - beef, goat meat, foal meat, and in mountainous areas - yak meat are used for cooking.
Pork is completely excluded.

Fish is consumed in limited quantities.

Mainly gulmohi (trout) And ishrmohi (marinka) , which are only fried.

Flour products occupy an important place in nutrition.

There is even a saying: “Fish - once a month, beef - sometimes, and wheat bread and lamb - every morning.”

Favorite flour products are flatbreads, sambusa, chak chak, sanza, manti. Flatbreads are used instead of bread.
Their assortment includes over thirty items.

They are prepared from yeast dough (obinon, kulcha, gadja), unleavened and flaky, with fillings (with fat tail fat cracklings, wild herbs, onions, pumpkin, etc.).

They are baked from premium and first grade flour in special ovens (tanurs) and ovens.

Flatbreads are also prepared from corn flour (with the addition of pumpkin), as well as bean and eggplant flour.

It is interesting that the mountaineers bake them thin, and the inhabitants of the valleys bake them thick.

Dishes made from rice (pilaf) and legumes (mung beans, beans, chickpeas) are also popular.

Among the vegetables, carrots, potatoes, turnips, and pumpkin are widespread.

The most commonly consumed fats are lamb, beef and combined fats - “omekhta” (50% animal fat and 50% vegetable oil), as well as cottonseed and linseed oil.

Salads and cold appetizers made from fresh vegetables occupy a special place in Tajik cuisine.

They are served both as independent dishes and as an additional side dish for main courses, especially pilaf, manti, kabobs, etc.

Soups are prepared in two ways: with preliminary frying of the products in fat and without frying, when the products are placed in the broth with meat, taking into account the timing of their cooking.

Soups are seasoned with pepper, garlic, and wine vinegar.

When serving, sprinkle with chopped herbs; add to some soups katyk (milk product).

Wide range of second courses.

These are kabobs, manti, lagman, kuardak, moshkichiri, manpar, shavla and, of course, pilaf.

There are more than fifty varieties of pilaf, and they are popular not only in Tajikistan, but also beyond its borders.

There are also some peculiarities here.

One of them is that in some regions of the republic rice is subjected to primary processing - it is poured with hot water and kept in it for 30 minutes.

Tajik cuisine is famous for its wide variety of different dairy and lactic acid products.

In summer, jurgat (fermented boiled milk), dug (skimmed fermented boiled milk), katyk (partially dehydrated jurgat with 80-85% moisture), drinks and dishes made from them are widely used.

Mainly used in winter kurut (dried katyk in the form of small balls) , from which kurutob is prepared.

A summer drink is prepared from katyk - cholob.

To do this, katyk is diluted with chilled boiled water to a liquid state, served with herbs and pieces of edible ice.

Cholob is an excellent antipyretic drink.

If katyk is diluted to medium thickness (like sour cream), and salt, pepper are added to it, and, if desired, chopped garlic, cilantro, raikhan, khulbui (mint), then it is served with second meat courses.

From time immemorial, Tajiks have been eating cultivated and wild herbs and spicy vegetables.

These are pudina (young sprouts of mint), raikhan (basil), shealaf (medicinal black herb), yunuchka (young shoots of alfalfa), hashniz (coriander), khulbui (mint), jag jag (young shoots of dandelion), shilha (sorrel), chukri (rhubarb), toron (Bukhara buckwheat), roshak, kosruf, dill, green onions, parsley, etc.

Herbs are used for cooking, marinating meat, kabobs and kebabs.

They use a lot of spices and seasonings - cumin (cumin), zirk (barberry), star anise, red and black pepper, garlic, jambil, vinegar, etc.

Fruits occupy a large place in the diet.

They are eaten fresh and dried.

Dried fruits - raisins, dried apricots (pitted apricots) - are served with tea, compotes are made from them, and raisins are sometimes added to tea.

As a dessert, jam made from cherries, cherries, apples, strawberries, plums, and figs is often consumed.

Carrot jam (murabbo) and national sweets (nyshalda, alarm, parvorda, lyavz, etc.) are especially widely used.

Sherbets are popular.

They are prepared from various fruits and berry juices with the addition of sugar syrup.

The main drink is tea.

They drink it only from bowls, in small sips. Often tea is served cold (ikhna chai).

In Tajikistan, green tea is drunk mainly in the summer, black tea everywhere in the winter.
The order of serving dishes is somewhat unusual: first, according to tradition, tea, cakes, sweets and fruits (fresh and dried), then soup and main courses are served.

Vegetable salads are usually served with main courses on small plates.

Tajik cuisine recipes

Boiled and peeled potatoes, boiled carrots, cooked meat, cucumbers, tomatoes are cut into medium-sized cubes.

Onions are chopped.

The boiled egg is cut into slices.

The products are combined, salt and pepper are added and placed in a saucepan.

When serving, pour over katyk, garnish with egg slices and chopped herbs.

Lamb 120, egg 1/2 pcs., potatoes 30, carrots 25, fresh cucumbers 30, tomatoes 30, onions 20, katyk (sour milk) 26, greens 15, spices, salt.

Ugro (noodle soup)

Broth is made from lamb or beef with the addition of onions and carrots.

Place pre-soaked peas into the boiling broth, and 30 minutes before readiness, add potatoes and cook over low heat.

10-15 minutes before the soup is ready, dip the ugro into it, add salt and spices and cook over very low heat.

When serving, chopped boiled meat, sour milk, and chopped herbs are added to the soup.
Ugro is prepared as follows: add a salt solution, egg, water to sifted wheat flour and knead a stiff dough, leave for 30-40 minutes, then roll the dough into a layer 1-1.5 mm thick, cut thin noodles and lightly dry them.

Meat 125, onions 35, carrots 35, peas 60, potatoes 75, sour milk 60, greens, bay leaf, pepper, salt;
for Ugro: flour 60, egg 1/2 pcs., salt.

Ugro "Tajikistan"

Place pre-soaked peas into the boiling broth and cook for 50-60 minutes.

Then add potatoes, cut into large cubes, bring to a boil, add washed dry cherry plum, prepared noodles, cut into small diamonds (1.5-2 cm), sauteed onion, salt, pepper and cook until tender.

Served with poached meatballs.

Season with sour milk and herbs.

For the meatballs: lamb 120, onions 10, egg 1/5 pcs., water 8, salt, spices, potatoes 100, peas 25, onions 40, for noodles: wheat flour 30, egg 1/5 pcs., water 65, lamb fat or combined fat 10, cherry plum 10, katyk 30, cilantro 10, spices, salt.

Shima

Unleavened dough of medium viscosity is divided into pieces of 1.5-2 kg, giving them the shape of a sausage, greased with vegetable oil and left to proof for 5-10 minutes.

Each piece of dough is then pulled and twisted with quick movements of the hand, repeating this until the dough turns into thin threads, which are cut into noodles and boiled in boiling water, and after cooking, washed with cold water.

The meat is cut into small pieces, fried with onions, tomato puree is added and fried for another 10-15 minutes.

Then water and vinegar are poured into the bowl with the meat and cooked until cooked.

Serve in a plate with heated noodles, meat with sauce and sprinkled with finely chopped eggs and chopped garlic.

Wheat flour 150, beef 80, onion 80, garlic 10, cottonseed oil 20, vinegar 3% 10, tomato puree 20, egg 1/5 pcs., salt.

Naryn (soup)

Smoked and fresh lamb, lard and kazy are boiled until tender.

Then remove from the broth, cool and cut into strips.

Prepare the noodles and boil them in salted water.
Serve in a plate with meat, lard, kazy, noodles and sautéed onions, sprinkle with pepper and pour in hot broth.

Lamb 40, smoked lamb brisket 35, kazy (horse sausage) 40, fat tail lard 10, onion 30, wheat flour 75, pepper, salt.

Shurbo (pea soup)

The lamb is cut into pieces of 40-50 g, placed in a cauldron, filled with cold water, pre-soaked peas are added, carrots cut into slices and chopped onions are added, boiled for 3-5 minutes, coarsely chopped potatoes are added and boiled. 10-15 minutes before readiness, add whole red tomatoes, sweet bell peppers cut into rings, season with spices, salt and bring to readiness.

Lamb 160, lamb lard (raw) 20, potatoes 135, onions 30, chickpeas 20, carrots 40, tomatoes 30, bell pepper 20, greens 10, pepper, salt.

Chickpea soup

Fatty lamb is washed, poured with cold water and cooked over low heat.

The resulting foam is removed, and the fat during the cooking process is collected in a separate container.

An hour after the start of cooking, add finely chopped onion and cook until done (2-2.5 hours).

At the end of cooking, add a few pieces of bay leaves and lightly salt them.

Peas are cleaned, washed thoroughly and soaked in warm water so that they are completely immersed in water.

After about an hour, add another 2 liters of warm water.

Afterwards, water is added again and this is repeated for 5 hours.

After the third pouring, the peas are salted and mixed.

If the peas begin to crack, this indicates that they are ready for further processing.

When, after the fifth pour, it stops absorbing water, the excess is drained, the peas are thrown into a sieve, sprinkled with soda, mixed well, rolled into a canvas or linen napkin and kept for an hour.

After this, the peas are thoroughly washed several times to completely remove the soda.

The prepared peas are poured into a warm broth, brought to a boil over low heat and cooked, avoiding boiling, adding boiling water periodically in small portions so that the level of the broth, recorded after the start of cooking, does not decrease. The soup should be cooked in this manner for 5 hours.

At the end of cooking, add salt and spices - bay leaf and pepper (crushed, but not ground).

When serving, add previously skimmed fat to the soup.

Chickpeas (mountain peas) 250, lamb 250, onions 75, black peppercorns, soda, bay leaf, salt.

Oshi sielaf (soup)

Finely chopped onions are fried in hot oil, flour is added, and lightly fried.

Gradually add water and stir the flour so that there are no lumps, boil and add more water.

When the water boils, add salt, pepper, diced potatoes, after 20 minutes add chopped sielaf (sorrel), after 10 minutes - greens, let it boil.

The finished soup is infused for 8-10 minutes. When serving, season with sour milk.

Onions 75, sunflower oil 15, flour 60, sielaf (sorrel) 50, sour milk 90, potatoes 75, herbs (dill, basil, cilantro) 10, salt.

Brikchaba (soup)

Finely chopped onions, carrots, tomatoes are fried in preheated oil or lard and poured with water.

After boiling, add washed rice, 20-25 minutes before readiness - diced potatoes, season with salt and pepper.

When serving, add chopped herbs and sour cream to the soup.

Rice 60, onions 75, carrots 35, tomatoes 60, fat tail or vegetable oil 20, potatoes 185, sour cream 60, greens (cilantro and basil) 15, ground red pepper, bay leaf, salt.

Shkarob

Green onions, cilantro, parsley and basil, hot peppers are finely chopped and ground together with salt until a thick mass is formed, which is diluted with warm boiled water.

Pieces of freshly baked butter cake are placed in a deep dish, poured with the resulting liquid green puree, and sour milk is added.

Green onions 50, greens (cilantro, parsley, basil) 25, red pepper 10, sour milk 125, kulcha flatbread 5, salt.

Pieba (onion soup)

Fry finely chopped onions in melted fat tail fat, add water, add dried apricots and cook for an hour over low heat.

The finished soup is seasoned with salt and herbs.

When serving in the soup, crumble pieces of flatbread.

Fat tail lard 25, onions 200, dried apricots 75, greens (cilantro, basil) 10, salt.

Atom

Lamb lard is melted, heated, finely chopped onions are fried in it, then flour is added, fried until golden brown, water is added and stirred so that no lumps form.

Boil the contents for 8-10 minutes, season with salt.

The finished soup should have the consistency of sour cream.

Before serving, add butter.

Rendered lamb lard 100, flour 160, water 500, butter 10, onion 35, salt.

Guja (dzhugara soup)

Jugaru (a local variety of corn) is fried with continuous stirring.

When frying, the jugara cracks and acquires a pleasant taste.

The prepared dzhugara is dipped into boiling water and cooked over low heat until it reaches a semi-thick consistency, stirring occasionally.

Salt, pepper, herbs and sour milk are added to the finished soup.

Dzhugara 250, sour milk 125, greens (cilantro and basil) 15, ground red pepper, salt.

Kashk (soup)

Legumes and cereals are sorted out, washed separately and soaked for 30-40 minutes, then washed again and filled with water.

As soon as the water boils, it is drained.

After this, the mixture is poured with water, lamb legs and meat are added and simmered over low heat.

An hour later, add onions, part of the bay leaf and herbs, cook for another 5 hours.

15 minutes before readiness, add the remaining herbs and spices, except red pepper and salt, which are added at the moment of readiness, after which the soup is allowed to brew.

Kashk is also prepared without meat, but then before serving it is seasoned with sour milk or sour cream.

A mixture of cereals and legumes (in equal volumes - beans, mung beans, chickpeas, wheat, rice) 400, leg of lamb 1 piece, lamb with bone 125, onions 75, greens (cilantro and basil) 30, ground red pepper, bay leaf , salt.

Shish kebab in Tajik

The lamb flesh is cut into pieces weighing 20-25 g, salted, peppered, mixed with finely chopped onions, cumin, sprinkled with vinegar and refrigerated for 3-4 hours. Then the pieces of meat are strung on a skewer and fried over hot coals.

Serve sprinkled with chopped onions and herbs.

Lamb 220, onion 20, vinegar 3% x 5, cumin 1, herbs 10, ground black pepper, salt.

Steppe shashlik

The lamb is cut into strips 10-15 cm long, minced meat is placed on them, wrapped, strung on skewers and fried over hot coals.

When serving, sprinkle with herbs.

Minced meat is prepared as follows: Finely chop onions, garlic, herbs, season with pepper, salt and mix thoroughly.

Lamb 280, onions 20, garlic 2, greens 25, ground black pepper, salt.

Shish kebab in a cauldron

The flesh of fatty lamb is cut into pieces of 25-30 g, sprinkled with salt, pepper, poured with wine vinegar and placed in a cool place for 2 hours.

Place diced fat tail fat and prepared meat into a preheated cauldron and fry under a lid over low heat until cooked (15-20 minutes).

The finished kebab is placed in a heap on a dish, sprinkled with chopped herbs and chopped onions, and lightly watered with wine vinegar.

Lamb 250, fat tail lard 25, wine vinegar 30, onions 50, greens (cilantro, dill) 10, pepper, salt.

Pamir style meat

The lamb is cut into small pieces and fried in hot fat along with diced onions and carrots.

Season with salt and pepper and bring to readiness over low heat.

Meat 200, fat 25, onions 60, carrots 60, pepper, salt.

Nakhudshurak

Large pieces of meat along with bones are boiled, peeled carrots, finely chopped onions, potatoes are added and brought to readiness.

Then the meat, carrots and potatoes are removed and cut into strips.

Pre-soaked peas are boiled in the same broth, which are salted a few minutes before readiness, seasoned with red pepper and spicy herbs.

The broth is filtered, the peas are mixed with meat, potatoes and carrots, sprinkled with finely chopped onions, ground red pepper and chopped herbs.

The broth is served separately.

Meat 250, carrots 125, potatoes 125, onions 60, chickpeas 115, greens 10, pepper, salt.

Osh tuglama (meat with rice)

Part of the carrots (2/3 of the norm) is boiled whole with a piece of lamb (2/3 of the norm).

The rest of the meat is fried in tail fat until half cooked in a cauldron with onions and carrots, cut into strips, and poured with broth.

Then add rice and cook under the lid until cooked.

When serving, place boiled meat and carrots, shredded into strips, on rice and sprinkle with chopped green onions.

Lamb 150, rice 200, fat tail lard 60, carrots 100, onions 75, green onions 10, salt.

Kavurdok (roast)

Lamb (breast, loin, shoulder) is chopped into pieces of 40-50 g, fried until golden brown, add onion, cut into strips, carrots (slices), tomatoes and fry everything together.

Then add water, simmer for 25-30 minutes, add salt, bell pepper, potatoes, cut into large slices, and continue to simmer under the lid until cooked.

When serving, sprinkle with herbs.

Lamb 150, potatoes 200, onions 60, carrots 40, fresh tomatoes 75, lard 15, greens 5, bell pepper 20, spices, salt.

Kabob "Rohat" (sausages)

The lamb along with onions is passed through a meat grinder twice, salt and pepper are added and cut into kabobs (sausages) of an oval elongated shape.

They are then breaded in flour and lightly fried.

Onions, cut into rings, are separately sauteed until cooked, prepared kabobs and pomegranate seeds are placed in it and brought to readiness under a lid over low heat.

Before serving, sprinkle with herbs.

Lamb 300, ghee 25, wheat flour 15, onion 65, pomegranate 35, herbs 15, spices, salt.

Shakhlet (stuffed cabbage rolls)

Beef meat minced in a meat grinder is fried with onions and mixed with boiled rice. The minced meat is wrapped in a film of internal lard, tied with a thread and boiled in broth.

Sour cream sauce is served separately.

Meat 100, beef fat for minced meat 5, onions 10, rice 20, internal lamb fat with film 100, sour cream sauce 50, salt.

Pilaf

Tajik pilafs are generally similar to Uzbek pilafs in their preparation and main products.

The only small technological feature is that for Tajik pilafs, rice is sometimes soaked for 1-2 hours in warm salted water before adding, which speeds up its cooking.

The most common additions to Tajik pilaf are the favorite chickpeas (pre-soaked for 10-12 hours), quince, cut into slices or small cubes, and garlic, added in whole heads.

The amount of these components is usually approximately 250 g for every kilogram of rice.

In Tajikistan, ugro pilaf is often made, for which, instead of rice, ugro grains made from noodles are used.

This cereal is prepared like this: from 400 g of flour, one egg and 40 ml of water, knead a stiff elastic dough, cover it for half an hour with a damp towel, then roll it into a thin layer 1 mm thick, roll it up, cut thin noodles 2 mm thick, let it dry slightly and then chop it into a uniform grain the size of a grain of rice.

The grains are lightly fried in a separate bowl in hot oil and transferred to the zirvak only after water, lard, and spices have been added to it and it has thoroughly boiled with them.

Such a zirvak should have enough oil (slightly higher than the usual norm), since, unlike rice pilaf, water cannot be added to it.

Therefore, ugro cereals are cooked only in zirvak liquid.

Both in Uzbekistan, Azerbaijan, and Tajikistan, various types of pilaf are prepared, differing in local ingredients.

Thus, in Dushanbe and Khojent pilafs, instead of minced meat, they use more complex meat products from various minced meats: minced meat with eggs, minced meat with grape leaves, which are placed in the zirvak immediately after its preparation, but before filling with water.

Almost all pilafs in Tajikistan are eaten mountain rhubarb salad (rivocha) , which is peeled from the outer skin - film, cut across the fibers into pieces 1 cm long and lightly salted.

Tajik pilaf

In a cast-iron cauldron, the fat is heated very much and a whole peeled onion and a peeled bone are fried in it, take them out, then add the meat cut into small pieces, chopped onions, carrots cut into strips, everything is fried until golden brown.
After this, pour in water, add salt, pepper, barberry, cumin, boil over low heat, add pre-soaked rice, level it and, after boiling, bring to readiness under the lid.

Rice 125, lamb 100, fat 50, carrots 100, onions 60, spicy mixture, salt.

Dushanbe style pilaf

The lamb pulp, along with onions and garlic, is passed through a meat grinder.

Add salt and pepper to the resulting mass and mix thoroughly.

The finished minced meat is cut into flat cakes, into which peeled hard-boiled eggs are wrapped, the minced meat is pinched and fried in a separate bowl in lard until half cooked.

Finely chopped onions are placed in very hot fat, lightly fried, then the chopped carrots are fried, poured with water and allowed to boil.

After this, lay eggs stuffed with meat in one layer, add salt, pepper, cumin, barberry, then pre-sorted and washed rice and level everything with a slotted spoon (add hot water if necessary).

When all the liquid has been absorbed by the rice, close the cauldron tightly with a lid and cook the pilaf over low heat for 25-30 minutes.

When serving, pilaf is placed in a mound, meat with eggs cut into 2-4 pieces is placed on top and sprinkled with chopped herbs.

Separately, fresh cherries, pomegranate seeds or vegetable salads are served with pilaf.

For minced meat: lamb 120, onion 80, garlic 5, egg 1 pc., rendered lard for frying 15;

for pilaf: rice 100, rendered lard 25, carrots 100, onions 50, cumin 1, barberry 5, greens 10, salt.

Khojent style pilaf

Minced meat is prepared from the same proportion of meat, garlic, black pepper as for Dushanbe pilaf (see description above).

The grape leaves are washed in cold water, then scalded with boiling water to make them elastic, and the minced meat is wrapped in them.

Then they pierce each cabbage roll in the center at the junction of the ends of the sheet with a needle and thread and string several cabbage rolls on a thread, tying them with a ring.

Stuffed cabbage rolls prepared in this way are immersed in ready-made zirvak, where, in addition to onions and carrots, small cubes of meat are also fried.

After immersing the cabbage rolls, zirvak is poured with 0.5 cups of water, seasoned with spices, salt and simmered for 15 minutes over low heat. Then they add rice and prepare pilaf just like Dushanbe style pilaf.

Gelak palav (pilaf with meatballs)

The pulp of lamb or beef, along with onions and garlic, is passed through a meat grinder.

Add salt and cumin to the resulting mass, mix thoroughly and place in a cold place for 2-3 hours.

Then meatballs weighing 20-25 g are formed.

In very hot fat, fry onions and part of the carrots, chopped into strips, add water so that the water covers the food, bring to a boil, add meatballs and simmer for 10-15 minutes.

After this, add the rest of the carrots, water, salt, spices, add pre-soaked rice and bring to readiness.

When serving, place in a mound, top with meatballs and sprinkle with chopped herbs. A salad of onions, pomegranates and other vegetables is served separately.

For the meatballs: lamb 115, or beef 110, onion 30, garlic 2, cumin 1, or anise 1;
for pilaf: rice 100, carrots 120, onions 40, lamb lard 40, cumin 1, barberry 5, greens 10, salt.

Ugro pilaf

The meat is cut into pieces of 25-30 g, fried until golden brown, add onions and carrots, cut into strips, and continue to fry for another 10-15 minutes.

Unleavened dough is kneaded from flour and water, rolled out thinly, cut into noodles and dried in an oven until golden brown.

Then the noodles are cooled and pounded to the size of rice grains, placed in a bowl with fried meat, filled with water and cooked until tender.

When serving, pilaf is sprinkled with chopped herbs.

Lamb 110, rendered lard 40, onions 50, carrots 100, greens 10, salt, spices; for noodles: flour 150, water 75.

Shavlya

The fried pieces of lamb are poured with hot water or broth, salt, pepper, and chopped carrots are added and brought to a boil.

Then add sautéed onions and rice and cook until thickened.

After this, cover the dish with a lid, place it in the oven and bring it to readiness.

Rice 80, lamb 60, lamb lard 15, carrots 40, onions 15, pepper, salt.

Hushan

Knead a stiff dough from flour, eggs, water, salt, after 30-40 minutes roll it into a layer 2 mm thick and cut into diamonds or 5x5 cm squares.

The meat is passed through a meat grinder with a coarse grid or finely chopped, mixed with pre-soaked and peeled chickpeas, finely chopped onion, salt, and spices are added and mixed thoroughly.

This minced meat is used to stuff dumplings, which are shaped into crescents or triangles.

Dumplings are fried in hot oil until golden brown.

For cooking meat sauce (kayla) small pieces of meat with bones are fried together with diced onions, add beets, turnips, cut into strips, potatoes in small cubes, mix everything and continue to fry for another 5-7 minutes, then pour in a little water, add salt and bring to a boil.

Place fried dumplings on top, cover with a lid and place on low heat for about 40 minutes.

Add spices 10 minutes before readiness.

When serving, vegetables are placed in a dish or plate, then dumplings, and sauce is poured over everything.

Ready hushan can also be topped with katyk or sour cream.

For the test: wheat flour 120, egg 1/2 pcs., water 50, salt; for minced meat: lamb (pulp) 100, chickpeas 115, onions 60, ground red and black pepper, salt;

for Kayla:
meat 125, onions 50, potatoes 125, turnips 600, beets 175, fat tail lard or vegetable oil 25, herbs 5, ground red and black pepper, salt.

Khalisa

A traditional Tajik dish, which can only conditionally be classified as porridge. Khalisa is usually prepared for various celebrations.

The preparation of Khalisa consists of three operations that are performed simultaneously. High-quality spring wheat is sorted, thoroughly washed, filled with water and boiled for 1.5 hours.

Then they are thrown into a colander, after which the slightly dried grains, which do not contain enough moisture, are passed through a meat grinder with a fine grid.

The resulting thick mass is transferred to an enamel bowl and covered.

In a separate cauldron, boil the meat (lamb is preferable, but beef or veal is also possible), skimming the foam from the surface of the broth.

An hour after boiling, add finely chopped onion, then cook for another 2-3 hours.

Place the prepared wheat mass into the cauldron with the meat, mix thoroughly so that lumps do not form, and cook over low heat for 3-4 hours, stirring occasionally.

Khalisa should be lightly salted, since when serving it is usually sprinkled with powdered sugar mixed with cinnamon.

The finished chalisa is placed on a dish and kayla is poured on top.

Kayla is prepared like this: meat and onions are passed through a meat grinder, fried in a separate bowl in hot oil along with carrots cut into diamonds and pre-soaked chickpeas.

Then add a little water and cook until tender, then add salt and pepper.

For Khalisa: wheat 250, meat 250, onions 125, powdered sugar, cinnamon, salt;

for Kayla: meat 125, peas 50, carrots 75, onions 75, vegetable oil 50, pepper, salt.

Sour dough manti

Yeast is diluted with warm water, salt, sifted flour, water are added, mixed well, and then left to ferment for 1.5-2 hours.

The finished dough is divided into pieces of 25-30 g and rolled out into thin flat cakes with a thickened center.

The lamb pulp and tail fat are chopped with a cleaver or passed through a meat grinder with a large grid, finely chopped onion, salt, pepper are added, and everything is mixed.

Place minced meat on each flatbread, pinch the edges towards the middle, giving the manti a round or oval shape.

Steam it.

Serve with sour milk, cream or butter.

For the test: wheat flour 120, water 400, yeast 5, salt;

for minced meat: lamb 150, fat tail lard 25, onions 50, pepper, salt.

Manpar

Beat an egg into the sifted wheat flour, pour in water, add salt, knead the stiff dough and leave it to proof for about an hour.

Then roll out the dough into a layer 1-1.5 mm thick and cut into 1x1 cm squares, boil them in salted water and grease with oil.

The meat is cut into small pieces, fried together with chopped onions, chopped tomatoes are added, boiling water is added, seasoned with salt, bay leaf, pepper and simmered over low heat for 10-15 minutes, then diced potatoes and sweet peppers are added.

A few minutes before the kayla is ready, add garlic and spicy herbs.

Beat the eggs, add milk, flour, salt and pour into a frying pan heated with oil.

When the finished omelette has cooled a little, cut it into thick noodle strips.

When serving, the noodles are heated, poured with kale, sliced ​​omelette is placed on top and sprinkled with herbs.

For the test: wheat flour 120, egg 1/2 pcs., water 60, salt; for kayla: meat 125, vegetable oil 25, onions 50, tomatoes 50 (or tomato paste 10), potatoes 125, sweet pepper 25, herbs (cilantro and basil) 10, garlic 5, ground red and black pepper, salt;

for the omelet: egg 1 pc., milk 40, flour 5, vegetable oil 5, salt.

Sambusa varahin (pies)

Unleavened dough is rolled into a thin flat cake, greased with melted butter and wrapped in a rope.

Then the tourniquet is twisted into a spiral and cut into pieces of 50 g.

Each piece is rolled out in turn into a thin flat cake, which is greased with butter, minced meat is placed on it, and then the edges are pinched, giving it the shape of a triangular pie.
Bake in an oven.

To prepare minced meat, minced meat is sprinkled with pepper and fried with chopped onion.

Wheat flour 40, ghee 15, lamb 50, onion 6, pepper, salt.

Kulcha

Yeast is diluted in warm milk, lamb fat, salt, sifted wheat flour are added and the dough is kneaded.

Leave it to ferment for 3-3.5 hours in a warm place.

The finished dough is divided into pieces of 200 g, from which round cakes with thick edges with a diameter of 12-15 cm are made, the middle of the cake is pricked.

Kulcha is baked in special ovens - tanurs, but you can also bake it in the oven (in this case the cakes are made smaller).

Wheat flour 250, milk 60, lamb fat 10, yeast 10, salt.

Pilita (dough product)

The sour dough is laid out on a table greased with vegetable oil and cut into equal pieces, then rolled out into strips 60-70 cm long, folded in half and intertwined.
After this, they are fried in a large amount of fat.
The finished products are sprinkled with powdered sugar while hot.

Wheat flour 50, sugar 10, cottonseed oil 10, yeast.