Dough Foods

Mutton – 163 gr, wheat flour, - 35 gr, eggs -1 / 4 pieces, melted butter – 10 gr, and white beans – 20 gr, wine vinegar – 10 gr, onions – 20 gr, coriander – 20 gr, dry mint – 1 gr, pepper, salt. 5-6 small koftas for each share is made from mutton minced meat. In addition beans are cooked separately. Unleavened dough is cut in thickness of 1 mm.

Mutton - 163 g, wheat flour  of 1st - 40 g, egg - 1 / 5 pcs, peas - 25 g, melted butter - 25 g, onions - 25 g, wine vinegar - 10 g, coriander and dill - 10 g, dry mint - 1.0 g, salt, pepper. The breast meat, or part of the shoulders or back are used

Flour – 50 gr, melted butter – 20 gr, and eggs – 1 pcs, onions – 18 gr, dried mint, saffron, 1.0 g - 0.1 g salt. Mixed eggs and flour with water, salt water is added. In this case, a small pcs of dough is formed. Onion fried in butter is boiled in water, pastry flour is sieved and the put in hot broth and cooked.

Mutton - 217 g, tail - 25 g, onions - 30 g, flour - 80 g, wine vinegar, or abgora - 10 g, garlic - 2 g, coriander - 15 g, pepper - 0.1 g, salt. Force meat is made  from mutton, onions, and tail. Hard flour dough is made in 1 mm thickness

Mutton - 108 g, wheat flour - 4 d, eggs - ¼- pcs, onions - 18 g, wine vinegar - 10 g, coriander - 15 g, dried mint - 10 g, pepper, salt. To prepare dushbara the broth is cooked from bones, and onions and spices are added are force meat is prepared. Unleavened hard dough is made. 

Mutton – 108 gr, onions – 20 gr, lavashana -15 gr or pomegranate – 20 gr, wheat flour – 110 gr, melted butter – 30 gr, sumaq – 3 gr, pepper - 0.1 g, salt. Solid flour dough with water, salt is made, and circles of   1 - 0.5 mm thickness is made and put in  plate. Force meat made of onion and meat is added with  pomegranate, lavashana.

Mutton – 165 gr, wheat flour – 100 gr, eggs - 1 / 5 pieces, onion – 30 gr, melted butter – 20 gr, cheese – 15 gr, sour – 50 gr, garlic – 3 gr, saffron - 0.1 g, pepper - 0.1 g , salt. 10-15 grams of mutton cut in pieces, pepper, salt and fried together with onion. Saffron juice is added and made ready.

200 gr of greenery, spinach – 75 gr, sorrel – 76 gr, fresh onions – 25 gr, coriander and dill – 25 gr, curd - 100q, wheat flour – 140 gr, melted butter – 20 gr, butter – 20 gr, egg - 1/5 pcs, pepper, salt. Greenery is  cleaned, washed and fried in butter with onion. After peeled the greenery is added with curd, pepper and salt and  thoroughly mixed.

 Wheat flour, corn starch made at home – 50 gr, water – 110 gr, melted butter – 20 gr, sugar – 40 gr, walnut kernel – 40 gr, saffron - 0.1 g, salt. Wheat starch opened in cold water or bubbly water, corn flour is added and mixed, sugar, butter, juice and the saffron is added and made ready. Walnut kernel is added.

Wheat flour - 100q, melted butter - 25q, boiled juice of grapes and other fruits – 40 gr, salt. Each share shall be taken as 150 grams of water, salt is added and sieved flour is added in gradually and then mixed. The cover of pot is closed and dish is cooked for 15-20 minutes. When served khashil is put in plate and boiled juice of grapes and other fruits, and boiled oil is put in center.

Rice – 40 gr, milk – 200 gr, sugar – 10 gr, butter – 10 gr, cinnamon - 0.2 g, salt. Rice is soaked for 2-3 hrs. Then it is taken from water and dried and crushed. The rice flour is added in boiling milk gradually. And then sugar and salt . When served the butter and cinnamon  is added on it.

Wheat flour – 40 gr, melted butter – 20 gr, sugar – 10 gr, cinnamon - 0.2 g, salt. The flour is fired in butter until get a brownish color. Then it is mixed in frying pan by adding boiled water and is cooked on weak fire  until the butter comes on surface. Crust is formed at the bottom of the pan. Quymaq is served on plate and the crust in out on and sugar, butter and cinnamon are added on.

Wheat flour - 217 g, onions - 30 g, flour - 80 gr melted butter - 25 g, sour-milk - 50 g, garlic - 2 g, cinnamon - 0.1 g, pepper - 0.1 g, salt. Forced meat made of meat and onion is added pepper, salt. Solid flour dough of 1 mm thickness is made.