Flour dishes recipes

I want to introduce you an interesting dish of Transcarpathian cuisine.

Since childhood, I remember this dish. My mother - Crimean Tatar, it's incomparable cooking. And my grandmother, dad's mother, said - your mom is frugal, and that preparing these little dumplings! Although, actually, it is very hard work!

In the filling of these Mantes includes tomatoes, which give great richness to the meat. A dough prepared for this recipe, it does not tear and is very tasty. Try it, sure won't regret it!

Try to offer simple, hearty dish Carpathian cuisine polysci or potato dumplings with cheese! Thank you for the idea of the recipe cook sergej_pozhar!

Vintage Yemeni dish of fried puff pastry.

Anyone who prefers a delicious and hearty meal, be sure to try manti. Manti is one of the most popular, economical and quite simple in cooking. Unique meal was in our family. Their difference from other similar dishes is that the cooking process goes on for a couple in a special dish – mantoverde (Kantishna, Mantova, manti-cascade). This container, consisting of 2 pots: the bottom, where the water is boiled, and top, no bottom, in which three tiers of grids with holes in them and placed themselves manti. In addition, the meat is chopped with a knife, and does not scroll in a meat grinder. This dish will not leave anyone indifferent!

Pelmeni gedza incredibly popular in Japan, where you can find many gedza-restaurants and gedza-stalls. In Osaka opened even have gyoza stadium, which is a theme Park in the Japanese city of the last century. There are many varieties of pelmeni gedza and their preparation: yaki-gedza - fried gedza, of age-have gyoza - deep fried, stick-gedza - boiled gedza, Musi-gedza - have gyoza, steamed and also have gyoza in the form of kebabs and many other species. The most common in Japan yaki-have gyoza, fried in a small amount of oil. EBI gedza - another kind of Japanese dumplings, which feature in that the meat for them, cooked shrimp, chopped into small pieces (EBI – shrimp, have gyoza – dumplings).

There is a tradition in the Catalan kitchen to cook Canelones on the second day after major holidays. Evil tongues say that in a elegant way are very economical Catalani use leftover food after holiday feasts. But we will not use unverified rumors, and prepare tasty and healthy dish - Canelones stuffed with spinach, Catalan.

A lot of recipes lagman on the website. Use ready-made noodles. I want to show you how I pull. She lagman is much tastier. Today the daughter is preparing the dish, and the noodles pull can not. Asked her to show and help. My method is far from working professionals, but the taste of the noodles is not inferior to them.

After a long break I present to You, dear cooks, the Afghan national dish =)

Many people love and know how to cook this delicious dish made of flour, steamed. But in this post I want to reveal dough recipe, with which cooking mant turns into a long and tedious process. The dough is very easy rides, even to sooooo thin.

This dish was taught to make me a woman, many years ago. I don't know why it called that, maybe that the rolls are called sandrikami.... The Internet is the search result gave me recipes pellets of fish or other meat, called sandrikami. You presented it the way I was taught, as I prepare for this day. Hope you enjoy it.

Amazing recipe, which turns out tasty and tender dish for the whole family!

I want to tell is not about how to sculpt dumplings and how to cook them so that you can take with you camping. Because to maintain a decent view of the hot dumplings in a thermos for a long time - not an easy task. However, a couple of manipulations and dumplings in perfect condition. Sleight of hand and no moshenstva

Azerbaijan's national dish. The kind of dumplings that looks like fingers, a hearty dish served with yogurt (yogurt)and herbs will not hurt the garlic.

Kwari is a Georgian dumplings with cheese Suluguni. They are very tasty, juicy and stymie. Cooking is not difficult, but it's delicious either hot or cold. Help yourself!

Here on the website a lot of recipes Mantes. They are all different. I want to offer a recipe if it is not needed, the moderators can remove it with ease. Delicate thin pastry with juicy stuffing. We manta rays eat with their hands, they are so delicious. It is only with your hands and deliver all the best of what nature has given and invested in a manta hands of the chef!

Delicious.

Probably many are familiar with the Azerbaijani cuisine and not just eat kutaby. There are kutaby with meat(lamb), herbs and pumpkin. Who are not familiar, are welcome. For magazine contest "the Culinary workshop"".

In Central Asia lives a very many nationalities. Of course, historically, their culture are intertwined, and this affects the affinity of languages, traditions and, especially in the culinary arts. Hence, it is sometimes difficult to answer the question about belonging to a particular nation of a certain culinary masterpiece. One of such masterpieces of Central Asian meal is Lagman. For those who first hear about this dish, I will explain is manually stretched noodles with gravy, but it's unlike noodles flat view, but rather a kind of spaghetti. That there are many varieties of it, no doubt, but the real dish is called, but rather clarify: the Uighur. I want to share the secrets of making Uyghur lagman, focusing rather on the technique of cooking stretched noodle, not gravy. After all, as mentioned above, the gravy – SAI - may be different, but the dough is one - extended. This skill passed to me by my mother, she is a native of Xin-Jiang Uygur Autonomous region of China.

Continued from the miracle, for lovers of pumpkin, very tasty, thin, delicate miracle