Yeast is melted in warm water, 13 x gr. flour is added, and a little salt is added, too. All are mixed and put in a warm place for fermentation for 0.5 hours. The fermented mixture is poured into a large pan, and butter, sugar, eggs, a pinch of vanilla and salt are added to the mixture.

Then flour is added and mixed and kept for 1,5-2 hours. During this period the filling of kyata is prepared: the chilled butter mixed well with sugar powder, and then vanilla and flour are added. From ready pastry 10 paste balls of fist size are prepared. A Round cookie of 7-8 cm diameter is prepared from each paste balls. Filling is put in middle of dough and is rolled as loaf. The surface of kyata is decorated and cooked at 200-220C for 20 minutes.

Kallapacha

By plucking the sheep’s head, feet on fire or tandir, it’s necessary to clean it,  pull out the nails and divide  into two parts. The abdomen of the sheep is slightly boiled in hot water and then cleaned. Then the skull is crushed and the brain is taken out, the tongue is cut from the bottom, each half of the skull is divided in 3-4 parts.  The abdomen cleaned and washed in hot water is boiled slightly in hot water and the inner side is cleaned by scratching with knife and is cut for 30-40 gr. pieces.   The skull and feet are washed well and put into the pot, and cold water is added on and kept in it for 3-5 hours. Then, the water is drained; again cold water is poured on and is cooked without salt for 6-7 hours on a low heat. As it is boiled the scum is removed by scammer as often as required. After the meat is cooked, the skull and feet bones are removed. When it’s about ready, 1-2 small onions and a little salt are added. When the kallapacha is ready, it is served hot in bowls onto the table. Chopped garlic, vinegar and salt are served together.

Jyz-Byz

The sheep intestine is cut for 2-3 cm long pieces. Liver, kidney, heart, and ovum are cut, and salt and pepper are added and then roasted all together. Then onions cut in slices and fried potatoes of long shape are added on it and made ready. When it’s served on the table, the herbs are sprinkled on it and sumaq is served together.

Fasali

The flour is added with yeast, water and salt and then mixed. The dough is kept for 1,5-2 hours and then cut in paste balls of 0.5 mm thick and 100 grams of weight. Then butter with fine grinded spices is spread on dough and 5-6 layers on one-another in the form of a rectangular are cut and rolled. That roll is flattened in vertical direction and round loafs are made with diameters of 10-12 cm, thicknesses of 1,5-2,0 cm. Fasali is cooked on both sides on frying pan. When it’s served on the table, it is sprinkled with sugar powder or honey is put at table separately.

Arishta (Noodles) 

As a rule, arishta is cooked in chicken broth. To prepare broth the chicken is cooked entirely in water. One onion is added in pot. After meat is cooked the broth is drained. Wheat flour is added with salt, eggs, and hard dough is made and then it is rounded. Paste balls is rolled out at 0,5-1 mm thickness.  The thin flat bread (yukha) is cut in vertical position. The cut layered thin flat bread is cut by knife at 2 mm width. Then a little flour is added on to avoid sticking of dough pieces to one-another. It is necessary to shake the cut arishta well to avoid remaining of extra flours. Arishta is poured into ready broth. To avoid adhering arishta (noodles) is mixed gently. Arishta is cooked for 8-10 minutes. It is served in deep plates onto the table and pieces of meat are added into it. The coriander is sprinkled on it. Vinegar and abgora is served separately.

Akhtachilov

It is a type of pilaf. Rice is sorted, washed, and boiled. Some rice is used for a crust. Before draining it, stoned cornelian cherries, which are washed and prepared in advance, are put into a pot and boiled and drained after boiling with rice for two or three minutes. The crust is ma with sour clotted milk, saffron, butter, cardamom, and coriander seeds and spread on the bottom of the pot covered with butter. When it is served, they pour some butter on it and put the crust on the top. Sometimes it is served together with aubergine dolma or omelet with greens, as well as sour clotted milk with garlic.

Cherry-Plum Roasted Meat:

It is a type of roasted meat. Mutton is sliced into 25-30-gram pieces, mixed with salt and pepper and fried with onion. Then, a small amount of ishgana (meat juice), saffron juice and dried cherry-plums are added and boiled in their own steam. It can be served with slices of lemon as well.

Ali musamma pilaf

It is a type of pilaf. Rice is drained after being boiled in salty water. Then, it is covered with butter. Saffron juice is added to some part of it, and a crust is prepared to taste and brewed. In order to prepare the khurush (pilaf additive), mutton is cut, boiled in water for some time and fried. Then fried onion , washed albukhara (a special sort of dried plum), saffron juice, cinnamon and a little bit of meat juice are added and cooked  in its steam until it is ready. When it is served, the rice is placed on a dish in the form of a hill and is covered with saffron juice and khurush.

Sabzi (greens)pilaf 

Rice is kept in warm, salted water for 3 hours. Then it’s boiled and put on a low heat for brewing, butter, saffron are added. After the meat is boiled in water, it is fried, and onion is separately fried, tooand then they all are mixed. Dill, sorrel, parsley, mountain coriander, tarragon, and other greens are cut and added on. Lemon salt, pepper are added in greens. In summer fresh alycha (cherry- plum)  can  also be added.

Pilaf with milk

2 litres of milk is boiled and 3 cups of rice is added on it.  When it’s about ready, saffron is added on and then cooled in plates. When it is put on a low heat for brewing, dates, raisins, butter are added on. It is usually eaten for breakfast. It can also be served as desert.

Vine-leaves dolma

Vine-leaves dolma can be cooked from leaves of many plants. Leaves are washed clean, slightly stewed in hot water. Vine-leaves dolma  is  usually  made  of mutton. The fine chopped herbs, salt, pepper, rice are added into minced meat and mixed well, then meat is wrapped with the leaves.

Egg-plant dolma

Meat is minced, onion is cut, tomato, salt, pepper are added and fried. Egg-plants  are  slightly boiled in salted water and their bitter juice is removed. The ready forcemeat is put inside of egg-plants, peppers, tomatoes and is cooked for half an hour.

Cabbage dolma

The meat is minced, round rice, salt, onion, pepper, yellow ginger, and tomatoes are added into it .and then all are mixed. Then cabbage is slightly stewed in salted water.  The cabbage leaves are wrapped round forcemeat and cooked. When it’s served onto the table, the pomegranate is squeezed on. In fall the slices of quince are also put inside dolmas.

Stewed lamb

Lamb meat is cut, salt, pepper are added, and 0.5 cups of water, an onion is added into it and cooked on fire. When butter is absorbed it is served in a ready form. It is eaten with garlic and yogurt.

 

Balba

 

The onion is fried; the meat broth is added onto it. When it begins boiling, a cup of round rice is added. When the rice is about ready, kever, dill, parsley, mountain coriander, and mint are added in meat broth. When balba is ready the stoned cornel, pepper, salt can be added onto. In spring the aycha (cherry-pum) can also be added.

Khangal

Dough is made with flour, water, salt, egg, all are mixed, the paste balls are prepared, and then it is rolled out and cut in the form of leaves. Then it’s  boiled in water and drained, the force-meat is added and  is served onto the table with garlic and yoghurt.

Khashil 

It is usually considered as a breakfast meal. Hot water is poured into the pot, salt is added and mixed. After the mixed water is cooled, the flour is added and well mixed. Then butter and bakmaz are added before serving it onto the table.

Firni

The rice is washed and dried for 3 days. Then it is milled and made into the flour. Next, it is added into cool milk and mixed. It’s cooked until it becomes thick. The cinnamon is added before serving onto the table.

Bozbash 

1 kg fatty mutton is boiled. After skims are removed, softened peas and an onion are added into it. When it’s about ready, the potatoes are added . Saffron, pepper, yellow ginger, salt are added as to the taste.

Greens kyata

The dough is prepared.  big yukhaz (thin flat bread) are rolled out, and only mountain greens are put inside them These greens are called  such as penjar: shepherd’s purse, nettle, sorrel, evelik, gırkhbugum, jinjilim, mint. All are cooked on saj, and when it’s served onto the table, the cut butter is added inside it. Salt, pepper, pomegranate, and lavash can be added into it to the taste.

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