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Georgian national cuisine is definitely renowned for its variety of different dishes, including a huge range of recipes of delicious cakes. One of such dish is khachapuri, namely "Megrelian". This is a closed pellet, whose surface flaunts a mouth-watering layer of cheese crust, from the look at that drooling absolutely everyone. Soft yeast dough, a large amount of cheese inside and a delicious smell — so you can briefly describe it is one of the most delicious dishes of Georgian cuisine. The name of this dish consists of two words of the Georgian language. From the Georgian language "Hacha" is translated as "curd cheese" and "Puri" – "bread". Worth noting that even the order in which situated these words in the name of the dish, as it indicates the importance of this ingredient as cheese in this pastry. Recipe hachapuri Mingrelian differs from other types of khachapuri that cheese is to use not only inside the pastries, but they also sprinkle the top of the pie. When baking cheese, priceplendil on top, baked, melts and becomes mouth-watering shades of yellow and orange flowers. The history of this recipe originates in the middle ages in Samegrelo, Western Georgia. Then there was the yeast itself. And razryhlitelya function assumed bacteria yogurt, in whose honor and named the same as popular in the Caucasus region drink. Incidentally, he is famous for the fact that it is believed in the Caucasus the main product longevity. In principle, this is analogous to our yogurt. Due to the lack of these bacteria also use the conventional kefir. Traditionally in Georgia, khachapuri is cooked with Imeretian cheese. Density, density and composition it is similar to usual curds. Find outside the Caucasus region Imereti cheese is extremely difficult. Therefore, in the preparation of khachapuri use cheese feta. Sometimes, to give a salty taste also add cheese or soft cheese.

Achma is a type of khachapuri, but 6 -9 layers of dough that are boiled. It is very, very filling and very tasty. The main difficulty of ACMI is to very subtly roll out the dough.

I stumbled on the photo of pinarli by watching ads one of the Moscow Greek restaurant. I loved these delicious pancakes in the shape of boats with different fillings. The secret of this dish is the restaurant's chefs do not disclose, therefore, to create the recipe had the most. On our website there is a recipe of pinarli, but it is only one. I suggest to you another interpretation of the delicious Greek dishes!

The site already has something to eat, but I would like to share another option of making it. In this embodiment, Berek turns out very soft and juicy. The stuffing won't give you much time, as the filling can be any, but how to make Berek soft, juicy and to spend a minimum of time will tell you more.

Uzbek brushwood. I come to you with another Oriental dish. This time I offer you Oriental sweets. And 3 meals for one recipe. Urama - spiral roses are popular in Tatar and Uzbek cuisine, festive table decoration. Kush Tilly - Sweet brushwood. Chuck-Chuck - festive Tatar, Uzbek sweetness.

Today I want to offer you one of the most unique cakes of the Soviet past. We can say that this is one of the masterpieces of the Soviet confectioners. The first time I had a chance to try this cake in Moscow in the mid-80s. the Second time - 7 years ago in Chelyabinsk. After returning home, I started to dig all the cooking sites looking for a recipe, but the cake is so difficult to prepare at home that for a long time, all my search results didn't bring. Apparently nobody wanted to risk it. But after a long search - a miracle! in one of the cooking forums I came across the coveted recipe. After reading it, however, depressed - too difficult. But, on reflection, decided. Alas, the first "damn", as usual, turned out lumpy, and, at the final stage when it was necessary to color the cake under the grill. I put it in the oven, and she started to wash the dishes. Casually, turning his head to the plate, I, to my horror, saw that the oven is blazing fire!!! In General, the top was completely charred. Had to cut what was supposed to be the most delicious. However, my family has stiskala for a sweet soul that remained, and were extremely satisfied. And still the cake didn't let me rest. Week I weighed everything "over" and "against" and took the risk again. The second attempt succeeded, but the desire to repeat substantially reduced. Was supposed to be a very significant occasion, I once again ventured into this culinary feat. Just make a reservation: if your oven has no functions "grill" or "convection", at worst, confectionery burner, you should not even start since the final stage is the process of caramelization. The first part of cake making is quite simple, familiar to most Housewives. Here is the second part advise to be patient and gather the maximum: it is not for the faint of heart! I will try to elaborate on the process of making the cake, but most likely will not be able to consider everything. If the recipe you are interested in, write that it is unclear I will clarify.

Gentle rolls with your favorite jam and a crispy crust. Sugar bugs - the perfect complement to tea or coffee. Besides, it's a very economical recipe!

Baked pastry with a rich filling.

It is unlikely you will find a Serbian woman, who cannot cook and never cooked ustipci (note: accent on the U). This hearty dish is often prepared in Serbian homes Breakfast, dinner, or just as snacks between meals. Ustipci often eat hot, with sugar. Of course, you can and sauces, sour cream, jam, honey, still tasty...

The dough, this khachapuri is very easy on the stomach and tasty.

This is one of the many recipes of Moldovan placinte, and, I think, the most popular, at least here in Moldova.

Sheker-Bura is the sweetness, which, along with baklava is prepared on the spring holiday - Novruz Bayram. If the baklava had heard all, Sheker-Bura know not all... and not a cook. I want You to meet this sweet dish in anticipation of the holiday! Recipe have tried to describe as much detail as possible, to make it all clear for those who decide to cook Sheker-borax home! Come, meet, help yourself!

I do not remember, unfortunately, whose kitchen, but we ate chichini on vacation in the South. After my arrival, I often made them for Breakfast, but then moved away, and today this is inspired by holiday memories and scones. Very thin cakes of unleavened dough with filling inside. Are made easily and quickly, and extremely tasty.

A delicious pie that was born suddenly, in a burst of inspiration! Unique onion-potato flavor, delicate rich structure, a crispy cheese crust! Cake for all occasions!

When I was in school in our dining room for sale, in addition to the traditional scones, muffins, pasties and belyashi can be seen khachapuri and Kakraki (accent on second O). We all really loved it and I especially kokroko! I've always wanted to try to cook them at home, and my dream came true!!! :-) In the dining room with me shared the recipe and now I often cook these Goodies. Generally, in traditional Udmurt kitchen filling kokroko this: turnips and beets. But I offer you an adapted and modern version of kokroko ; -)

Delicious crispy-crumbly Chuck-Chuck. To me this recipe was brought from Tashkent, lived there for a long time-served and have learned to do is Chuck-Chuck. On the website there are recipes, but... I would recommend this!

Gave my husband on the occasion of confectionery syringe, and even with a bunch of attachments for cookies. So, I started to "wander" on the Internet in search of interesting recipe for your syringe... and found. Delicious biscuits, crispy and flavorful.

This Berek is cooked in the oven. Very tasty. Try it!

Gata is a classic Armenian sweetness. In Armenia she is so respected, that bake this wedding and the holidays. And during the wedding, the bride along with her dowry brings in her husband's home a large tray of baklava and 4 or 6 sheets Gata. And when women and girls of a bride dressed in wedding dress, they all hand out little pieces of Gata, beautifully wrapped in transparent paper. The circular shape of the gate that you saw in the movie "prisoner of the Caucasus", Recipes, test gat a lot, but the filling is always the same. this recipe is the most simple, but very tasty!!!