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Hot dishes from mutton recipes

Saj kavurma-meat in Turkish

Sac kavurma - Anatolian dish, cooked in a pan sac (saj). Hence the name of the dish. I have this special pan is not, so prepare in normal.

Lezgin pilaf with lamb

What can you say about pilaf? How many nationalities - so much rice! Even more than that! How many chefs - so much rice! To claim that my recipe is the best, I won't... like not going to convince you that my recipe is the most correct and the most classic! It's delicious, hearty, self-sufficient dish! Take a few minutes to see how cooked pilaf Lezgin my family and I have. If you decide to cook in my recipe, you'll be surprised how easy and simple, and the result is always great! Friends who ate my rice, all take the recipe to myself and no one was disappointed! I am sure that you will not be disappointed!

2.5k - 180м 10

Gedre - rice with meat and chickpeas. Arab cuisine. Their crispy rice with the taste of beef broth and spices. Classic Palestinian version of this dish is prepared with lamb (as in this case), but it is possible with chicken or beef.

Kazan-kebab - meat cooked in a pot without any technological cycles and much labor. This dish, with the unusual name of Kazan-kebab, translated means "barbecue in the cauldron", will be a great option for cooking on the fire while camping.

Lamb ribs in adjika with cilantro

Ribs of lamb, marinated in adzhika and baked on a bed of cilantro - the dish flavorful and surprisingly tender! The lamb was, as we say, a little over a year when he paid with his life in favor of our gluttony.

Kibbeh Biel saniah (Кibbeh bil sanieh) is a very ancient food. It is mentioned in Assyrian and Sumerian writings, at the court of the Assyrian rulers was considered one of the main delicacies. It is a kind of meat pie without the pastry. There are many ways of cooking kibbeh in accordance with national traditions and family recipes. The main thing in this dish, it always contains a mixture of ground lamb, cracked wheat – bulghur and onions. Very, very tasty!!! My thanks to O. Baklanov.

Geshmak is meat stewed in tomato with vegetables. This dish can surprise and delight your guests. Cooked very simply, not need to closely monitor the cooking because everything is cooked on a slow fire, and the meat turns out tender and delicious. Geshmak great for cooking on the fire!

The recipe I saw in one of the Kazakh culinary magazine. Today I decided to cook and were pleasantly surprised.

Lamb with rice in the Libyan

A simple but tasty dish.

A traditional dish of the Kyrgyz national cuisine

Such a wonderful dish, you a bit sorry if you cook it, the tender meat, flavorful potatoes!!!

What is DIMLAMA? (dimlama ... domlama...) I didn't know myself until yesterday. It so happened that he arrived on Christmas day MASTER (see the topic about the Risotto) and we decided to cook for the Christmas table a few dishes. One of them - this is DIMLAMA. The name comes from the Uzbek DULLES – steamed, warm up. Then prepare a dish of meat and vegetables that is steamed. But not a water bath, and for a few... in General, all will see, if enough patience to browse through the end. I must say that there are several ways to prepare this dish. Therefore, the possible experts do we have here. If you have other recipes or ways, what is called - IN the STUDIO! While we imagine Dimlama Behi or Dimlama with quince.

A very tasty dish.

Kazakh sausage is the national dish of Kazakh cuisine. Prepared from meat of mutton, brains, rice and spices.

Delicious, profitable, satisfying. The national dish, made of lamb meat. Not even fans of lamb, respond positively, is worth all the praise.

As always share the creations of husband. Can you also do this, and it is called differently, but sometimes you can recall the delicious dishes of our Motherland!

This Cossack dish recipe I saw in the newspaper "Skatert-Samobranka", loved the combination of vegetables and lamb and was very juicy.

Dish of Pakistani cuisine, is a meat stewed with potatoes.

Lamb with herbs and plum

... in explanation chakapuli. Of course, chakapuli, a food spring. Well, the beginning of summer. And all because why? All because at that time ripens rather begins to ripen plum. But, alas, it's now July to the end is coming, so get at us - "... in explanation chakapuli...". And it happened, believe it or not - very, very tasty.

Greek Easter without the lamb is not complete!!! I want to show how to cook lamb on the spit.

Mtsvadi in eggplant

I again to You with a delicious dish of lamb. This is a Georgian shish kebab. All very simple and affordable, but as with any dish of Georgian cuisine, mtsvadi colorful, unforgettable in taste and beautiful in the filing. Help yourself.

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