Dough recipes

Triangles with meat and potatoes, called echpochmak. In triangles necessarily in the center should be a hole to pour the broth, then the filling turns out juicy.

Such baursaks baked by my grandmother. Little sunshines on your Desk.

Jusei - herbaceous plant, having properties of onions and garlic, is very useful, contains vitamin C. the season jusa and we love to cook different dishes from this remarkable plant. One of these dishes-pasties from djusai. I offer my version of cooking.

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.

Found on the Internet this wonderful cake recipe with jam in the slow cooker. Because I had milk that long ago turned sour, you have to have somewhere to spend it and this recipe came just in time.

When my daughter tried them on she said,"Wow, what a great panchitos"!!! What this means - it is not explained. Well then present to your court panchitos ;-))

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!

Offer to replenish the assortment of bread and to make bread with fenugreek, it is not only wonderful, brilliant flavor and a unique aroma and of course the fenugreek makes bread not only more tasty, but also useful.

In Azerbaijan bread is baked simple, without any complications. Pita bread, various cakes and bread, which translated into Russian means "bread".

A luxury pie made of Filo pastry with a juicy filling of coho salmon, cheese and asparagus with a creamy filling

We all know khachapuri. Lobiani is the least popular in Georgia pie, and during lent and simply irreplaceable. Full and "official" name "lobiani Puri," i.e., bread and beans. I offer you my version. Lobiani is prepared in the same way as khachapuri (the difference in the stuffing), so you can consider this recipe as a visual guide for the preparation of both.

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.

Ustipci in Bosnian is very similar to small doughnuts. Yeast dough, is cooked simply and quickly. Ustipci "pinch off" from the dough and fry in a large amount of vegetable oil. Ustipci neutral taste – not salty, not sweet, so they can be combined with anything. Children love to eat them with jam, honey, chocolate cream, adults – with cheese, smoked meats. Go great both warm and cooled. If you want to get more ustipci butter, add the dough 1-2 eggs, respectively, slightly increasing the amount of flour.

Very delicious cake recipe in the form of a mouse with a meat filling. It turned out a little crooked, but everything depends solely on you.