article published in issue: 11 (528) / dated June 01, 2017 (Ramadan 1438)

Tatar belish

Tatar cuisine is replete with all kinds of baked goods of the most varied shapes and contents. Meat belish in many Tatar families is traditionally placed at the head of the table. This is a closed pie filled with potatoes and meat.
To prepare it we will need: sour cream - 200 g; soda - 1/2 tsp; butter - 200 g; salt - 1/2 tsp; flour; lamb - 500 g; potatoes - 1 kg; onions - 3 pcs.; pepper, salt.
How to cook? Add soda to sour cream and mix thoroughly. Then - margarine and salt. Add flour until the dough stops sticking to your hands. After this, cover it with a towel for 20 minutes.
Prepare the filling: cut the meat, onions and potatoes into cubes.
Combine everything in one bowl, salt and pepper. Roll out 2/3 of the dough, place it on a baking sheet, put the filling on top, and cover with the remaining rolled dough. Place in the oven preheated to 180°C for about one hour. In order to determine readiness, cut the dough in the middle and taste the meat and potatoes.

Turkish kofte - replacement for cabbage rolls

These Turkish meatballs are made a million different ways. They can be with or without sauce, various fillings, nuts, vegetables, etc. can be added to them. To prepare them we will need: 500 g of minced meat, 1/2 cup of walnuts, 1 egg, 1 onion, 1 clove of garlic, sesame, salt, spices.
For the sauce: 150 g milk, 1 tbsp. l. flour, paprika, salt.
Fry the nuts in a frying pan, half of them should be finely chopped into flour, the other half should be chopped coarsely.
The minced meat must be mixed thoroughly, add nut flour, chopped onions and garlic, add spices; leave in the refrigerator for 20 minutes.
With your hands soaked in cold water, form identical balls from the minced meat and bread them in sesame seeds, then place them in a greased form.
Prepare the sauce: add flour, salt, paprika to the milk, beat so that there are no lumps, pour the sauce over the prepared kofte.
Bake at 200°C for about 40 minutes.

Arabic arise for dessert

A traditional Arabic delicacy made from semolina and coconut flakes will decorate your holiday table! Once you try this yummy dish, you will cook it all the time. Pairs very well with bitter coffee. But the Arabs eat arise with sweet tea. This sweetness always turns out juicy, porous and does not fall apart.

To prepare it we will need: 200 ml (1 cup) each of flour, sugar, coconut flakes, yogurt, vegetable oil, one egg, 1 tsp. baking powder, almonds to taste, 1 cup sugar syrup.
First, combine all the dry products: semolina, flour, baking powder, granulated sugar, coconut flakes. Mix and add butter and yogurt (it should be natural - without any additives). Yogurt can be replaced with thick kefir. Stir everything and add the beaten egg.

Next, you need to prepare a baking dish - grease it with sesame seed oil.
Place the dough into the mold. Decorate the top with almond halves (can be replaced with peanuts).
When the arise is browned, you can remove it from the oven. Pour cold sugar syrup over the hot treat. When the dessert has cooled, you can cut it into neat diamond shapes.

Traditional Islamic cuisine involves preparing a rich meal for three days on one of the biggest holidays for Muslim peoples. Dishes for Eid al-Adha differ from everyday food in the richness, originality and colorfulness of their ingredients. Moreover, each nationality has its own recipes for holiday treats, characteristic of a particular region.

What to cook for Eid al-Adha is decided by each housewife independently, focusing on the customs of her own family and the characteristics of a particular region of residence. Our recipes with photos will help you fulfill religious instructions as closely as possible to traditions.

Shah-pilaf

During the holiday, such a treat is offered to guests in Azerbaijan. There is no single recipe for all regions of this colorful and original country, so this recipe with step-by-step photos is an average option for preparing an incredibly tasty and satisfying dish. Cook in a cast iron cauldron or baking dish.

Ingredients:

• 400 g long grain rice;
• 1 package of thin pita bread or 2 sheets of 70 g each;
• 600 g lamb or chicken pulp (for the European version);
• 2 medium onions;
• 70 g butter;
• 100 g dried apricots;
• 70 g seedless raisins;
• 3-4 cloves of garlic;
• a ready-made mixture of seasonings for pilaf or a homemade set of spices to taste: table salt, ground black pepper, cumin, turmeric, barberry and wig.

Preparation:

Wash thoroughly in several waters. If this is not done, the flour remaining on the grains after cleaning will turn the crumbly dish into a viscous porridge. Place the cereal in a cauldron in layers 1 cm thick. Each part should be seasoned with turmeric, salt and “covered” with thin slices of frozen butter.

Pour in drinking water in a 2:1 ratio and place the container on the fire. As soon as the contents of the cauldron boil, reduce the heat and cover the future pilaf with a lid. While the base is cooking, cut the meat into small pieces. It should be fried in a dry frying pan until golden brown.

Dice the onion as for seasoning soup and add to the meat. Simmer over low heat until translucent without a lid.

Rinse the raisins in running water, pour boiling water in a separate container for 5 minutes, cover with a lid. As soon as the products soften, cut the dried apricots into medium-sized pieces.

Add the prepared berries to the meat and cover the pan with a lid. Let stand for 2-3 minutes on low heat, add all the herbs and spices, stir.

Remove the container from the stove. Add finely chopped garlic to the spicy mixture and cover again to let the meat and seasonings infuse.

Cut the pita bread into strips 5 centimeters wide. It is convenient to use a matchbox as a measuring device.

Melt the remaining butter in a steam bath. Use a silicone brush to lubricate one side of each strip and place it like a fan in a cauldron or baking dish.

At the same time, there is no need to trim the strips hanging at the edges - they will serve as a kind of lid for the shah-pilaf. Lay prepared rice and meat with spices on the prepared “bed” of dough.

Cover the entire mass with the hanging ends of the pita bread, as shown in the photo.

Send the container with the workpiece to an oven preheated to 180 degrees for 40 minutes.Before serving, carefully invert the cauldron onto a large, flat plate and cut into portions like a cake.

This dish will not become the main one in a holiday meal. He should be accompanied by pickled and fresh vegetables, any herbs and a good mood.

Gubadia

In common parlance, this is a multi-layer pie, very filling and tasty. It is prepared in Tatar families only on major family and religious holidays. Therefore, for housewives who don’t know what to cook for Eid al-Adha, a recipe with step-by-step photos will certainly come in handy.

Ingredients for the dough:

• a quarter glass of warm drinking water;
• 100 g butter;
• 2 fresh chicken eggs;
• 3 tbsp. l. granulated sugar;
• 1/2 tsp. dry yeast;
• 2 tbsp. premium wheat flour.

For korta (a type of cottage cheese):

• 1 liter of fresh cow's milk with a fat content not exceeding 3.5%;
• 0.5 l of kefir with fat content up to 2.5%;
• 2 tbsp. l. granulated sugar.

For filling:

• 2/3 cup long grain rice;
• 3 raw eggs;
• 3 tbsp. l. granulated sugar;
• 1 stick of butter (180 g).

For the baby:

• 50 g butter;
• 1 tbsp. wheat flour;
• 3 tbsp. l. granulated sugar.

Preparation:

Mix milk and kefir in a thick-walled bowl and put on fire. As soon as the liquid warms up and begins to coagulate, reduce the temperature to minimum. Simmer the dish for about two hours, stirring from time to time with a wooden or silicone spatula.

Ideally, the liquid should evaporate and will have a slightly dark color, as it will begin to fry at the end of the manipulations. The finished product should be crumbly and moist.

Boil the rice until tender, drain in a colander and cool until it becomes dry. Hard-boil the eggs, peel and grate on a coarse grater. Steam the raisins and dried apricots, cut the apricots into small pieces, leave the grapes whole. Using the dough ingredients, knead the base for the pie. Set aside for 30 minutes to allow the yeast to start working.

Grind flour, butter and sugar until smooth crumbs, put the powder in the refrigerator.

Divide the dough into 2 unequal parts.

Roll out a larger piece of the workpiece into a layer about ½ centimeter thick - this will be the bottom and walls of the future gubadiya. Place the cake in a baking dish as shown in the photo. Place a thin layer of cooked rice on the bottom of the pie.

Place half of the prepared cottage cheese on top.

Spread the grated eggs evenly over the next layer and add salt to taste.

Mix rice with granulated sugar (the amount is indicated in the ingredients for the filling) and spread on the surface of the pie.

Place prepared dried fruits on sweet rice.

Cover the entire surface of the pie with thin slices of butter.

Roll out the remaining dough into a layer and cover our structure with it. Pinch the edges and pierce the entire surface with a fork in several places.

Sprinkle gubadia with crumbs from the refrigerator.

Place the pie in an oven preheated to 180 degrees and bake for about 25 minutes.

Serve hot, as the dish is soaked in butter.

By preparing such dishes for Eid al-Fitr, you will bring goodness and luck into your home!

As you know, Muslims have two biggest holidays - Eid al-Fitr (Eid al-Fitr) and Eid al-Adha (Eid al-Adha). They are widely celebrated by both practicing and ethnic Muslims.

Islam unites different cultures and peoples. Islamic traditions, the Sunnah of the Prophet Muhammad (s.a.w.) becomes a unifying factor for carrying out certain events, especially. Therefore, it is not surprising that even the culinary traditions of different nations are very similar.

The two main Muslim holidays traditionally last three days. During these days, it is customary everywhere to visit and host people. Usually they visit friends and relatives. And these days the Ingush have open doors to everyone without exception. Anyone can come to the house, and they will not be denied hospitality - they will feed and drink.

National dishes of different nations

Muslim cuisine is predominantly meat-based. Most often they use beef or lamb; the steppe Turkic peoples use horse meat.

One of the most common dishes among Muslims is pilaf. In Russia, it is most often prepared according to Uzbek or Tajik recipes. This is a meat dish made from lamb with the addition of spices, sometimes chickpeas. Pilaf is placed in the center of the table on many holidays, not only religious ones. For example, there is a tradition in honor of the birth of a child. In this regard, sometimes the meat is either distributed or a common meat dish is made.

Varieties of pilaf vary depending on the area. If Tajiks and Uzbeks cook it with spices and very fatty, then the Kazan Tatars prefer without seasonings, cooking with garlic and prunes, and the Kazakhs add apples and dried apricots. In the Caucasus, pilaf will be sweet with the addition of all kinds of dried fruits. Usually these are raisins and dried apricots.

If you want to surprise your guests with an unusual pilaf, we recommend preparing the Azerbaijani version, known as Shah-pilaf. The peculiarity of this dish is that it is made with a crust of pita bread, dough or noodles, which is called gazmah. To prepare, you will need traditional ingredients, so every housewife can do this delicacy: rice, lamb, ghee, saffron, raisins, dried apricots, onions, etc. How to cook shah pilaf is clearly shown in this video:

Indian Muslims and Pakistanis call pilaf biriyani- This is a special traditional and very popular dish with the addition of special seasonings, including turmeric, cardamom and red hot pepper. Therefore, the dish turns out to be very spicy. It is eaten not only on holidays, it is included in the everyday menu.

The most popular Kazakh dish is beshbarmak(besbarmak), which are pieces of boiled meat with noodles that are eaten with your hands. It is an integral part of the holiday table. The Chechen national holiday dish is very similar to it zhizhig galnash(translated as “dumpling meat”), which is also prepared from lamb, beef or chicken with dumplings made from wheat or corn flour.

Famous Avar khinkal also consists of lamb or chicken with fluffy flatbreads made from wheat dough. The difference between this dish is that it is served with some kind of sauce.

Soups are popular among the Tatars. Therefore, they often prepare chicken noodle soup. Even on the wedding day, the bride, according to tradition, must prepare this dish herself and serve it to the guests. In addition to soup, meat baked goods are very common among the Tatars. Therefore, traditionally served triangles (ochpochmak), peremyachi And whites.

This festive dish is very interesting and tasty. kurutob. This is a very common Tajik dish. Pieces of flatbread are immersed in grated cottage cheese with milk, covered with slices of fresh cucumbers, tomatoes and herbs.

The holiday food of many Turkic peoples is shurpa(sorpa) - rich meat broth with the addition of vegetables and herbs. It is worth noting the hearty Azerbaijani soup bozbash on a meat bone (or brisket) with vegetables and chickpeas. For aroma and taste, dried fruits and currants are added to it. There are a great many options for preparing bozbash. The recipes differ in spices and some additives, but the main ingredients - meat and chickpeas - are always preserved.

For many Muslim peoples, it is common to decorate the festive table with dishes made from offal. Especially on Eid al-Adha. This is due to the fact that they deteriorate faster and are impractical to store. On the 1st day, housewives usually prepare dishes from the liver and heart. On the 2nd day - soup of lamb heads and shanks. The main dishes are stewed meat, stir-fries with rice, legumes or vegetables. And already on the 3rd day the turn comes to soups on lamb bones, pilaf, shish kebab, lagman, manti, beshbarmak and many other traditional dishes.

Festive cuisine in Malaysia is interesting. The main dish on the festive table is rice fried with vegetables and shrimp. In addition to it, the Malays delight themselves and their guests with such culinary delights as satay(a dish reminiscent of kebab, but much smaller in size), nasi lemak(a rice dish cooked in coconut milk - chopped eggs, anchovies, nuts and cucumbers are added to it). Try to prepare this dish according to the very convenient recipe presented in the video, and make sure that this is exactly what will suit your holiday table!

Also popular in Malaysia is a chicken broth made with small compressed rice cubes called soto. Another, again rice, dish - lontong. It consists of vegetables with rice and thick gravy.

Holiday sweets and desserts among Muslim peoples

In the East, sweets are treated with special love. The variety of these delicacies is known all over the world. All kinds of jams, flour products, sweet products made from honey, nuts and fruits become integral attributes of any feast.

The list of the most famous sweets includes baklava- dessert made from puff pastry in sweet honey syrup with nuts. According to one opinion, Persia is considered the birthplace of baklava, others believe that the Ottoman Empire. Be that as it may, today baklava is a national delicacy of Turkey, Azerbaijan, Arab and other eastern countries. Every place has its own cooking features, but the main ingredients remain the same.

In second place in popularity and fame is halva. People in Russia are accustomed to seeing halva made from sunflower seeds on store shelves. But in fact, it can be very diverse. Halva is prepared from sesame seeds, peanuts, almonds, pistachios and other nuts. But in the North Caucasus, in particular among the Chechens, halva is prepared from corn flour, and less often from wheat flour. This dessert is served only on special occasions - for Eid al-Fitr and weddings. The secret of making Chechen halva lies in frying flour with honey so that it turns into a tender cake.

Using flour and honey, Tatars, Bashkirs and Kazakhs create their own unique delicacy - chuck-chuck And baursak. They are the hallmark of the traditional cuisine of a number of Turkic peoples.

Sweets that do not have a national connection are also nougat and Turkish delight (known as Turkish Delight) - honey and nuts are used for their preparation.

Some peoples, for example, Azerbaijanis, prepare cookies sheker-buru. It is a crescent-shaped dough that is sprinkled with nuts, mainly almonds. The recipe is reminiscent of making homemade traditional cookies.

To get a portion of sheker-bura for 6-10 people you will need:

• premium flour - 4 cups;
• butter - 1 pack (180-200 g);
• egg - 1 pc.;
• sugar - 1 glass;
• milk - 0.5 cups;
• slaked soda - 0.5 teaspoon.

Known to many Kurabye- also an Azerbaijani national delicacy. This is probably why it is also called “Baku”. However, kurabiye is a widespread oriental sweet, which also differs in its preparation methods in each country.

The sweet pastries that traditionally decorate the festive table are also varied among the Tatar people. In addition to chak-chak, a favorite and traditional pastry for celebrations is Gubadia- pie with rice, kort (fried sweet cottage cheese), boiled eggs and raisins, sour cream and other baked goods.

In Muslim cuisine, as already noted, Malaysian and Indian cooking stands apart. Traditional Indian sweets such as jalebi or laddoo, are very popular among Muslims living in this country. Although some of them are prepared by Hindus as offerings to local deities, they are common tasty sweets among Muslims.

In Malaysia, desserts are a little unusual, very different from traditional dishes. The cuisine of this people was influenced by the culinary traditions of neighboring countries: Thailand and Singapore. For example, kui ketayap- thin pancakes dyed green with pandan leaves and stuffed with grated coconut and palm sugar syrup. During the holiday, guests are sure to be served the Malays' favorite dessert - chendol- green bean puree with sugar in a thick coconut pulp sauce.

The range of Muslim holiday cuisine is wider than presented in our article. Describing all the features, one could compose an entire cookbook. We wanted to introduce you to the main dishes.

Bon appetit! Eid Mubarak!

Lent for the faithful is coming to an end. It will be followed by an important celebration - Eid al-Adha. To break the fast, festive dishes should be prepared. Study the suggested recipes, set a magnificent table and invite friends and family to share with them the joy of completing the fast.

The month of Ramadan is a special period for all Muslims, because it is one of the months of the year in which, according to the instructions of the Koran, one should cleanse oneself of sinful thoughts, repent, and turn to the Almighty.

This time is called Uraza (Oraza) - a period during which Muslims observe a special meal schedule, significantly change their diet, and also spiritually cleanse themselves through prayers.

The end of this period is Oraza-it. This is the holiday of breaking the fast.

On this day, you should invite friends, family and friends to jointly celebrate the end of Ramadan (Ramadan). Cover a rich dastarkhan to make the celebration a success.

We suggest making the following dishes:

Lagman

This national dish of the Uyghurs will give an unforgettable taste sensation to household members and guests.

The combination of products developed over centuries creates an unforgettable aroma and taste. The main thing is to follow the recipe exactly.

For 8 servings of lagman you will need:

• lamb (tenderloin) - 1 kg;
• radish (daikon or Margelan) - 1 pc.;
• eggplants - 2 pcs.;
• green beans - 200 g;
• onions - 4 pcs.;
• sweet red pepper - 2 pcs.;
• large tomatoes - 6 pcs.;
• cilantro and celery - a bunch each;
• garlic - 7 cloves.

To achieve the ideal taste of the dish, use, in addition to salt, hot pepper (chili) - 1 pod and 3 tbsp. l. ground coriander.

Long homemade noodles are the basis of lagman. To make it, use the following products:

• water - 400 ml;
• chicken eggs - 3 pcs.;
• flour - 7 tbsp;
• salt - 3 tsp;
• soda - ½ tsp.

Vegetable oil is also useful for frying ingredients and lubricating noodles. 150 ml is enough.

You can implement this recipe by going through several steps:

• Prepare the noodles.

1. Beat eggs with salt and 1.5 cups of water.
2. Sift the flour and make a well in the middle. Pour the egg mixture into it and gradually knead the dough.
3. Make a soda solution - mix soda in 50 ml of water. Dip your hands into it and wipe the dough. Knead until it becomes elastic.
4. Knead the dough and make a rope out of it. Repeat these steps three times.
5. Roll out the dough into a flat cake, cut it into strips up to 3 cm wide.
6. Pull these strips out and form them into long ropes up to 1 cm thick. To simplify this process, dip your hands in vegetable oil and pass the strip between your fingers, twisting it.
7. Grease the dish where you place the prepared noodles. Leave the finished spirals for 30 minutes. Don't forget to cover with cling film.

The noodles should be boiled in lightly salted water, preferably 1 bundle at a time or several at a time for up to 5 minutes.

Using a slotted spoon or colander, carefully place into portioned plates and drizzle with oil.

• Prepare sai (gravy). For this:

1. Cut the lamb into small pieces.
2. Chop all the vegetables into strips, cut the pods in half, chop the greens.
3. In a cauldron, fry the meat until golden brown, add celery and coriander. Simmer for 10 minutes.
4. Add vegetables to the meat and simmer until fully cooked. If there is little liquid in the cauldron, then add a little at a time the water in which the lagman was boiled.

• Prepare laza chang (seasoning).

Chop the cilantro and garlic, mix with finely chopped or grated hot pepper. Add 50 ml of heated vegetable oil to this mixture.

Place noodles, sai and seasoning in each bowl.

Baursaki

This is one of the favorite dishes of Kazakhstanis. It is characterized by ease of preparation and availability of products. Baursaks are light, fluffy and extremely tasty.

If you want to cook airy baursaks with a golden crispy crust, then use this recipe:

• cottage cheese - 0.6 kg;
• chicken eggs - 4 pcs.;
• sour cream - 50 g;
• sugar - 5 tbsp. l.;
• salt and soda - 1 tsp each. without top;
• flour - 4–5 glasses.

For frying, use half a liter of vegetable oil.

The main thing in baursaks is the dough. To prepare it:

1. Add soda, salt and sugar to sour cream. Stir everything thoroughly.
2. Beat in the eggs and mix everything thoroughly.
3. Grind the cottage cheese in a blender so that there are no lumps, sift the flour. Add these ingredients to the sour cream mixture.
4. Make portioned balls and fry in a deep pan in a large amount of vegetable oil.

Beshbarmak

This is the leader in popularity among the dishes preferred by Kazakhstanis.

We suggest preparing an unusual beshbarmak from lamb offal.

For this dish use:

• ribs (lower part) - 1.5 kg;
• heart - 4 pcs.;
• kidneys - 6–8 pcs.;
• onions - 3 pcs.;
• greens (cilantro, parsley) - 1 bunch each.

You will also need flour (400 g) and chicken eggs (4 pcs.). For frying, take vegetable oil (0.5 l).

Hot pepper and cumin are suitable as special seasonings for this dish. Just like salt, add them based on your own taste preferences.

Prepare beshbarmak in this way:

• Preparatory stage involves the following actions:

1. Processing meat by-products: rinse the ribs and remove the film, cut off the vessels from the hearts and cut them into eight pieces. Peel the buds from films, cut them in half and soak in water for 1–2 hours. This way you will remove the unpleasant odor.
2. Chop the onion into half rings.
3. Prepare the dough: add eggs and a little salt to the flour. Knead the dough and roll it into thin flat cakes. Cut these blanks into strips, and those, in turn, into diamonds. These pieces should be dried naturally. Therefore, leave them for 40–60 minutes, sprinkled with flour.

• Heat treatment products:

1. Boil ribs and hearts in salted water. Add the peeled onion and parsley sprigs. Drain the cooked meat in a colander.
2. Fry the boiled semi-finished products in vegetable oil, add kidneys and onions cut into pieces. Simmer over medium heat until done. Add salt and cumin as needed.
3. Pour out ½ of the broth, and add chopped onion to the rest. When the liquid boils, throw the dough diamonds into it. Cook until half cooked (approximately 2-3 minutes). The dough should be dense.
4. Place the meat components on a large platter and place the diamonds on top. Sprinkle the dish with chopped herbs.

Prepare these amazing and nutritious dishes, make the feast colorful and rich.

The holiday should be remembered for fun, joy, delicious food and pleasant communication.

Kozinaki with seeds and sesame
Products:
150 g seeds, peeled
30 g sesame
180 g honey
40 g sugar
juice of half a lemon
How to cook:
Fry the seeds a little until slightly amber in color. Do the same with sesame seeds. Heat honey in a saucepan, add granulated sugar and squeeze the juice of half a lemon. Stir over medium heat until the sugar is completely dissolved. Pour the seeds and sesame seeds into the pan, stir and cook in honey for 15 minutes over low heat. Gradually the mixture will darken a little and thicken. Moisten a fairly wide flat plate with cold water and place the hot mixture on it. Using hands dipped in cold water, smooth the surface and press down to compact it. Leave for half an hour to cool. When the mixture has cooled a little, heat the bottom of the plate and transfer the pancake to wet baking paper. Let stand for 5-8 minutes and cut into traditional diamond shapes.

Tulumba. Turkish sweetness.
Products:
Choux pastry:
margarine 100 g
flour 200 g
water 220 ml
3 large eggs
Salt ¼ teaspoon
Syrup:
sugar 120 g
water 120 g
concentrated lemon juice 1 tbsp. spoon
Vegetable oil for frying
How to cook:
First boil the syrup. Bring water and sugar to a boil, reduce and cook for 15-20 minutes, stirring occasionally. Leave to cool. Bring margarine and water to a boil, add salt. Brew the flour, mix well, remove the pan from the heat. Rub in all the eggs one by one until the mixture becomes smooth. Using a pastry syringe, squeeze out the dough about 5 cm long. Heat vegetable oil in a frying pan. Fry the pieces of dough in portions until golden brown, shaking the pan so that the dough is fried on all sides. Gently mix the finished tulumbas with the cooled syrup and place on a dish

Cookies "Barmak" (Fingers)
Ingredients:
200 g sour cream
30 g butter
salt a pinch
about 300 grams of flour
Filling:
250 g walnuts
200 g sugar
30 g butter
Preparation:
Grind the walnuts, you can grind them through a meat grinder. Add melted butter and stir.
Place sour cream, melted butter, salt in a bowl and mix. Add flour and knead the dough, not very stiff.
Roll out and cut into squares, put filling on each square and roll into a tube. The tube should be no larger than a finger, which is why it is called “Barmak” - finger.
Place the barmak on a greased sheet and bake in the oven for 30-40 minutes.
Cool the finished barmak and sprinkle with powdered sugar.

Chuck-chuck according to an old recipe
Compound:
5 eggs
a pinch of salt
about 350 grams of flour
deep frying oil
Syrup:
250 g honey
50 g sugar
2 tbsp. lodges of water
Preparation:
Break the eggs into a bowl, beat lightly, add salt and flour and knead the dough, which is not very stiff, so that it does not stick to your hands. Cover with a bowl and let sit for 15 minutes.
Then roll out the dough to about 4 mm thick and cut into strips 1.5-2 cm wide.
Cut the strips like noodles, you can cut them thinner or thicker.
Fry the chak-chak over medium heat in a preheated frying pan with plenty of oil until golden brown.
When all the chak-chak is fried, prepare the syrup. Bring honey, sugar and water to a boil and simmer over low heat for 4 minutes.
You don’t have to add water, otherwise the chak-chak will be harsh. Pour chak-chak syrup and mix thoroughly. Wet your hands with cold water and place the chak-chak on a plate.

Eremchekle “Ochpochmak” cookies (curd cookies “Triangles”)
Compound:
200 g cottage cheese
200 g butter
0.5 teaspoon of soda (quench with vinegar)
flour, the book says 400 grams, but I used less, about 250 grams of flour
sugar for sprinkling
Preparation:
Mash the cottage cheese and mix with soft butter, add slaked soda and flour. Knead the dough into a soft, non-stick dough.
Roll out the dough into a thin layer and cut into round shapes into circles.
Then take a circle and dip one side in sugar.
Fold in half with the sugar side facing in
Dip again and fold again to form a triangle.
Place the cookies on a greased baking sheet and bake for about 20 minutes until golden brown.

Puff BAKLAVA “ROLL”
Ingredients:
For the test:
2.5 cups flour,
2/3 glass of water,
200 g butter,
1 cup shelled walnuts,
3 tbsp. spoons of sugar,
1 teaspoon ground cinnamon,
1/2 teaspoon salt,
2 tbsp. spoons of flour for dusting,
For the syrup:
1/2 glass of water,
2/3 cup sugar,
citric acid on the tip of a knife.
Preparation
Prepare the filling: fry the nuts in a dry frying pan, cool, remove thin skins, crush and mix thoroughly with cinnamon and sugar.
Sift the flour, add water, salt, citric acid and knead into an elastic dough. Cut it into 10 pieces and put it in the refrigerator for half an hour.
After this, roll out each piece of dough into a thin layer, put butter in the middle, wrap the dough in the form of an envelope, roll it out again into a thin layer and roll it into a ball.
Repeat this procedure three to four times, chilling the dough in the refrigerator after each rolling for 15-20 minutes.
Roll out the finished dough into rectangles, put the nut filling on it, wrap it in the form of a roll, place it on a baking sheet, put it in a heated oven and bake for 30-40 minutes. Cut the cooled baklava into portions, pour cold syrup and serve after 4-5 hours.
Preparation of syrup: pour sugar into a saucepan with water, boil and cook over low heat for 10-1.2 minutes, skimming off the foam. At the end of cooking, add citric acid. Strain the finished syrup and cool.

No bake chocolate brownie!
Ingredients:
heavy cream - 400 g
dark chocolate - 200 g
cottage cheese or cream cheese - 200 g
chocolate cookies - 500 g
milk - 1 glass
chopped almonds - 6 tbsp. spoons
Cooking method:
1. Whip the cream until stable foam. Melt the chocolate in a steam bath.
2. For the cream, mix the cream with cottage cheese and chocolate.
3. Place cling film in a rectangular shape.
4. Dip the cookies in milk and place them in the mold in layers, brushing each layer with cream. The first and last layers should be made of cookies.
5. Chill for at least 4 hours in the refrigerator, then remove from pan, remove cling film, cut into individual cakes and sprinkle with nuts.

Dessert "Rose"
Products:
1 glass of milk
3 eggs
1 half glass of vegetable oil
Half a baking bag
1 tablespoon vinegar
A pinch of salt
Torment - how much will it take?
Starch for rolling
Also 250 gr. butter for lubrication
Syrup:
5 cups sugar
4 glasses of water
A few drops of lemon juice
Cooking method:
First, prepare the syrup and cool it. Knead the dough and let it rest. After the dough has rested, divide it into 30 parts. Roll out each piece on starch the size of a medium plate and sprinkle generously with chopped walnuts.
Using your index finger, gather the rolled out layer from the top side to the middle. After that, do the same on the bottom side and gather the edges in the same way. The result will be something like a plus. Bend the rays of this “plus” towards the middle and try not to scatter the nuts. Do this with all layers.
Turning over, place everything on a baking sheet and brush with butter. Bake at 190 degrees until golden brown. While hot, pour over cooled syrup.