Turkish cuisine is replete with all kinds of dishes with unique flavors and is able to whet the appetite of even the most fastidious gourmet. An abundance of meat dishes, recipes from seafood and vegetables, sweets and pastries for every taste every year win the hearts (or rather stomachs) of travelers who find themselves in the country. Many Turkish foods are high in calories, as their main ingredients are often meat, olive and butter, flour and rice. Food is fried and baked in the oven here, and many desserts are deep-fried.

Of course, there are national dishes in the country for adherents of a healthy diet, which are prepared on the basis of vegetables, legumes and dietary meat. To learn all the subtleties and secrets of Turkish cuisine, we decided to conduct our own gastronomic investigation.

Turkish breakfast

Kahvaltı - this is how “breakfast” sounds in Turkish. The name comes from the words "kahve" (coffee) and "altı" (before), which can be roughly interpreted as "food before coffee." A real Turkish breakfast can truly be called royal, because it looks more like a buffet than a standard set of morning meals. Food in Turkey on the morning table is beautifully shaped into special dishes, where there are:

Although the word Kahvaltı implies drinking coffee, Turks usually drink several glasses of freshly brewed black tea at breakfast, which has a high invigorating effect. And a couple of hours after your morning meal, you can enjoy a cup of strong Turkish coffee.

First meal

Turkish national cuisine offers a rich selection of first courses, among which there are various soups. Soup in Turkey is a slightly different dish than we used to think: it is usually a thick substance made from ground ingredients and looks more like a puree soup. And in Turkish there is no expression “to eat soup”, because here they “drink” it, so do not be surprised if a barker from a local restaurant offers you “to drink excellent soup”. The most popular first courses in Turkey are:

Lentil soup

Many types of legumes are grown in the country, among which lentils (red, yellow, green) have won great love. It was red lentils that became the main component of the famous national soup, which, according to various recipes, can be supplemented with onions, carrots and potatoes. Such a dish must be seasoned with red pepper flakes and lemon juice.

Shifa Chorbasy

Translated from Turkish, the name of this dish means "medicinal soup", and there is a reasonable explanation for this. The chowder is made up of vitamin-rich ingredients and is commonly consumed in winter to prevent and treat colds. The main components of Shifa Chorbys are red lentils, celery, onions, carrots, parsley, red and black peppers.

In traditional Turkish cuisine, a special dried mixture of flour, yoghurt, red peppers, onions and tomatoes is often used for preparing first courses. This ingredient gives the soup an original taste and thickness. Tarkhana milk soup is especially honored here, to which, in addition to the mixture, tomato paste, garlic and butter are added.

Meat dishes

Although red meat in Turkey is quite expensive, the Turks simply adore it, therefore, many national dishes of Turkish cuisine are prepared from meat products. The abundance of such foods allows you to diversify your daily diet with food from beef, lamb, veal and lamb, as well as chicken and turkey. Among the culinary delights that you should definitely try when visiting the country, you can highlight:

We all know such oriental cuisine as kebab, which means fried meat. There are many versions of this dish in Turkey, each of which has its own unique recipe. Perhaps the most famous type of kebab is doner kebab, for the preparation of which the meat is fried on a spit and then cut into thin pieces and mixed with onions, lettuce and tomatoes, after which it is flavored with seasonings and dressings and rolled into pita bread. In fact, this is the same as shawarma, but in Turkey this concept is not used.

Other versions of kebab are worth noting:

1. Adana kebab. The recipe for this dish comes from the city of Adana, and its main ingredient is minced meat, which is fried on the grill and served along with rice, vegetables, herbs and thick pita bread.
2. Iskander kebab. The finest slices of red meat, fried on a skewer, are served on slices of thick pita bread laid out on a plate and complemented with vegetables and herbs. Such a dish necessarily includes yogurt, a special tomato sauce, and, if desired, can be poured with melted butter.
3. Shish kebab. This Turkish dish is a barbecue served with rice and baked peppers.

In Turkish cuisine, pilaf is often called plain white rice, boiled in water or chicken broth with the addition of butter or olive oil. This dish is not always served with meat and may contain chickpeas, vegetables, or small noodles. Of course, pilaf is often served with chicken, lamb or beef, whose pieces are fried separately along with onions.

If you are a lover of non-standard cuisine and do not know what to try in Turkey, then be sure to order kokorech at the restaurant. Such food is prepared from the intestines of young sheep, in which the giblets of the animal are wrapped - the liver, heart, kidneys and lungs. All these ingredients are fried on a skewer, seasoned with spices, then finely chopped and laid out on a crispy roll.

Sujuk is a Turkish sausage with beef or lamb lard, the main difference of which from other sausages is the method of its preparation. Sujuk is not smoked or boiled, but it is dried and the resulting product is abundantly seasoned with various spices. It is impossible to eat such a sausage raw, therefore it is always fried in a pan. Sujuk is often added to scrambled eggs, toast, or spread on white bread.

Fish dishes

The country is washed by the waters of the Mediterranean, Black, Marmara and Aegean seas, rich in different types of fish and marine life. Of course, this fact had a great influence on the national cuisine of Turkey, where such seafood dishes as:

Vegetable dishes

If you think that the national dishes of Turkish cuisine are not complete without meat or fish, then you are mistaken. There are many different dishes presented here, the main components of which are vegetables. An example of this is the famous Turkish dish dolma, which is analogous to the Greek sarma. It is prepared from grape leaves, which are stuffed with rice and vegetables. You can try it in almost any restaurant.

Among the vegetarian food in Turkey, there is also the imam bayaldi dish, which is eggplant with a vegetable filling. Eggplant dressing is made with onions, green peppers, tomatoes, garlic and herbs, richly seasoned with spices and tomato paste. All this is baked in the oven and served with bread and yogurt.

Savory pastries

Most of Turkey's national dishes are used with pastries: bread, lavash, all kinds of buns and flat cakes. In the restaurant, before bringing you the main meal, they will definitely put a basket with fresh baked goods and sauces on the table, and both are offered absolutely free. Many baked goods are complete individual dishes.

Simit is a sesame round bun, sometimes hard and soft, usually eaten for breakfast. It can be eaten either neat or cut in half and filled with cheese, vegetables and sausage. This inexpensive national pastry is in great demand and is sold in special stalls and bakeries.

Börek is a delicious Turkish pastry with different fillings, which is presented in three versions:

• Su beregi, made from thinly rolled unleavened dough (yufka) with cheese fillings; differs in oiliness
• Kol beregi, baked from puff pastry stuffed with potatoes or minced meat
• Homemade borek is made from yufka with lor cheese, chicken, minced meat, potatoes and vegetables

If you don't know what food to try in Turkey, then börek is undoubtedly the No. 1 candidate.

Often, pita is served with soups and meat dishes in Turkish cuisine - a tortilla hot and hot, which literally melts in your mouth. Sometimes pita is supplemented with fillings of cheese, vegetables, sausage, chicken and cutlets, and in this case it becomes a separate dish.

Another national culinary delight, which is simply a crime not to taste, is the gözleme cake made from the finest dough, in which various fillers are wrapped in the form of minced meat, potatoes, hard cheese and lor cheese (analogue of cottage cheese). As a rule, gözleme is fried on both sides in butter and served with tomatoes and salad.

Snacks

Cold and hot appetizers in Turkey are called meze and are served before main courses. Among such food, special attention should be paid to:

This cold appetizer is a thick yogurt and white cheese sauce mixed with garlic, olive oil, mint and walnuts. The sauce goes well with freshly baked flatbread, but is also suitable for dressing vegetables and meat.

Hummus is quite popular not only in Turkey, but also in Europe, but here an additional specific ingredient is used in the recipe. This food has the consistency of a paste, which in Turkish version is made from chickpeas with tahini paste obtained from sesame seeds. This appetizer is flavored with garlic, olive oil, lemon and served cold.

One of the peculiarities of Turkish cuisine is the fact that the Turks use unusual products for making salads. These include pasta, peas, and beans. Piyaz is a national salad, the main components of which are beans and eggs, complemented by herbs, olives, onions, tomatoes, tahini and olive oil. The salad tastes quite unusual, but worth a try.

Ajili ezme

Spicy vegetable sauce made from garlic, tomatoes, peppers, onions, tomato paste and lemon is a delicious Turkish appetizer that can be eaten simply with bread or complemented with meat dishes.

Sweets

Among the national food of Turkey, there are many sweet desserts made from both dough and sugar or honey syrup. The undoubted leaders here are:

The delicacy made on the basis of sugar syrup originated in Turkey several centuries ago, when the cooks at the Sultan's court decided to impress their master with a new exquisite dish. So the first Turkish delight with rose petals was born. Today, this dessert is presented in a variety of fruit variations with the addition of pistachios, walnuts, peanuts, coconut and other ingredients.

An equally popular Turkish sweet, which is made from puff pastry, soaked in honey syrup and supplemented with a variety of nuts. In Turkey, you can find baklava in boxes, but it is better to try the product in pastry shops that sell freshly made dessert by weight.

Lokma - sweet balls of dough, fried in oil and poured with sugar or honey syrup. Quite easy to prepare, but very tasty national food, which is worth trying for all guests of Turkey. Like baklava, this is a very sweet, sugary dessert, so you won't be able to eat much of it.

Tulumba is a sweetness that largely repeats lokma in its method of preparation, but differs from it in an oblong corrugated shape.

Soft drinks

Turkey has its own national drinks with a unique taste and an intricate way of preparation.

Turks drink black tea anytime, anywhere. This drink is usually consumed one hour after a meal. In Turkey, they usually drink locally produced tea, which is concentrated on the shores of the Black Sea coast. To make Turkish tea, a special two-tier teapot is used, into the upper section of which the tea leaves are poured, subsequently filled with boiling water, and the lower section is diverted to hot water.

In this state, the kettle stays on low heat for 20-25 minutes, after which the tea is poured into small tulip glasses. In one sitting, the Turks drink at least 5 glasses of this strong invigorating drink, which is always served hot: after all, the kettle remains on the gas during the entire tea drinking.

The second most popular non-alcoholic beverage in Turkey is coffee. The inhabitants of this country love to drink finely ground boiled coffee, which is prepared in a Turkish or cezve (in Turkish). Such a rather strong drink is served in miniature cups. After drinking coffee, it is customary to wash off the bitter aftertaste with a sip of cool liquid. Therefore, in restaurants, next to a cup of coffee, you will definitely have a glass of water.

This healthy fermented milk product is consumed in Turkey during lunch and dinner. It is made on the basis of yoghurt with the addition of water and salt and does not undergo the gasification process. The village ayran with foam is especially appreciated here. The drink acts as an excellent addition to meat dishes and easily replaces the notorious soda and packaged juices for the Turks.

Alcoholic drinks

Despite the fact that Turkey is a Muslim state, the country has its own national alcoholic drinks.

A common Turkish drink is anise-based raki vodka. The drink has a specific herbal taste and can differ in different alcohol content (from 40 to 50% pure alcohol). Before use, crayfish are diluted with water, after which the transparent drink acquires a milky hue. As a rule, they drink vodka in small sips and eat spicy food.

Sharap translated from Turkish means wine. Turkish winemakers today offer a wide range of white, red and rosé wines. It is noteworthy that in Turkey this drink has to enter into fierce competition with Chilean manufacturers, which are gaining more and more popularity in the local market. You will not find sweet and semi-sweet versions among Turkish brands, all drinks are dry. The best quality wine brands are Doluca, Sevilen Premium and Kayra.

Fruit and berry wines are very popular in Turkey - from pomegranate, mulberry, cherry, melon, etc. Such drinks are notable for their weak strength, and their assortment can contain both sweet and semi-sweet versions. In any tourist wine shop you will definitely be given a chance to taste different varieties of wines, but the price tag is also obscene, so it is best to buy wines in city supermarkets.

Street food in Turkey

It is very popular in the country to eat in small cafes and buy takeaway food, so there are eateries here literally at every turn. Street food in Turkey is represented by national dishes, which do not take a lot of time to prepare:

Pide and Lahmajun

Lahmajun is a large round flat cake made of thin dough, on which minced meat with finely chopped vegetables is laid. It is cooked in a special clay oven and served with lemon and salad. One lahmajun cake costs about $ 1-1.5. Pide is also cooked in clay ovens from a strip of already thicker dough, and the filling here can be minced meat, pieces of meat, hard cheese or an egg. The portions are huge, so one pide may be enough for two. The cost of this street food, depending on the filling, ranges from $ 2-4.

Doner kebab

We have already described this dish above, it remains only to say that doner kebab is sold almost on every corner and is inexpensive. One portion of this national dish with chicken will cost $ 1.5, with beef - $ 2.5-3.

What is really worth trying in Turkey is chi köfte. You are unlikely to find such food in other countries. This dish looks like minced meat cutlets, but in fact it is made with fine bulgur, olive oil, tomato paste and spices. The cook mixes these ingredients, grinds the resulting mass by hand for several hours, until it is cooked from the warmth of his hands. Serve cutlets on pita bread or in lettuce leaves, be sure to sprinkle with lemon and season with pomegranate sauce. The price of this pleasure is only $ 1 per serving.

It is not easy to find fish among the street food in Turkey: usually dishes like balyk-ekmek are sold in coastal areas, and not on city streets. And if you want to try fresh seafood, then it is better to go to trusted restaurants.

Output

Turkish cuisine can rightfully be considered a national treasure. The abundance of its dishes allows you not only to taste various dishes, but also to get acquainted with original, previously unknown recipes. And the taste of the seemingly familiar food will completely change your idea of ​​the culinary possibilities of the Turkish people.

Appetizing video: street food in Turkey.

Related entries:

The national Japanese dessert may not seem sweet to European residents at all: the thing is that the traditions of its preparation were formed even before they got acquainted with sugar in the Land of the Rising Sun. In some places, the dish is still prepared without adding it, although many deviate from tradition. In any case, there are many varieties of wagashi, one of which is mochi. For this sweet product, balls are formed from rice "paste", which are supplemented with a variety of fillings - from mashed sweet beans to chocolate.

Gulab jamun, India

"Plum with a rose scent" is the translation of the name of the national Indian dessert. It is believed that he came to India from Persia, and since then this dish has been loved by literally the entire population of the country. Basically, gulab jamun are balls made from powdered milk with a little flour, which are fried until golden brown and then dipped in sweet cardamom syrup. As a result, an easy-to-prepare dessert turns out to be very sweet and nutritious.

Alfahor, Argentina

Perhaps one of the most popular desserts in our today's selection is alfahor - however, if you have not heard of it, do not be surprised, it is most common in Latin America, where it is loved by both children and adults. Alfahor is a "double" shortbread vanilla cookie, between the halves of which the filling is placed: boiled condensed milk, caramel or jam. Also, for greater sweetness, today this dessert is poured with white or dark chocolate, as well as meringue. All in all, tons of fun (and calories) are guaranteed.

Multicrem and wafer rolls, Norway

In Norway, for a birthday or Christmas, it is customary to make a simple but tasty dessert: the locals buy waffle rolls and serve them along with various creams, so that the guest himself can decide which filling to choose. The most popular options are multicream, the main ingredient of which is cloudberry, and the so-called troll cream, made from lingonberries, egg white and sugar.

Umm Ali, Egypt

It is quite difficult to determine exactly which class of desserts the umm ali belongs to. Many people compare it to hot pudding. The national Egyptian delicacy is very simple to prepare: you need to put slices of bread in a deep plate, and on top - any nuts and dried fruits. All this should be sprinkled with sugar and covered with heavy cream. The resulting dish is sent to the oven, and as soon as the cream is covered with a golden crust, which takes just a few minutes, the dessert can be served.

Che, Vietnam

Not every person may like Vietnamese cuisine, as well as national desserts. However, all those who love to try something new in this country will be curious to try Che - a popular local dish. This dessert is a cross between soup and jelly, and is sold in plastic cups. The ingredients include a little bit of everything: lotus seeds, beans, fruits, sesame seeds, coconut flakes, rice, taro and corn.

Prekmurska Gibanica, Slovenia

Gibanitsa is one of the most popular dishes of the Balkan Peninsula, which, according to some sources, appeared in the 17th century. Initially, the puff pie was extremely savory: it was “seasoned” with goat's milk cheese and served on the table along with yogurt or kefir for breakfast. However, later in Slovenia, they offered their own dessert version: instead of cheese, they began to season the pie, alternately, layer by layer, with cottage cheese, apple jam and poppy seeds. Now this dish is adored not only in the Balkans, but throughout Europe.

Zarda, Pakistan

In many eastern countries, meat pilaf has always been respected, and therefore it is not surprising that in Pakistan they decided to come up with an alternative version. Zarda is not so much a dessert as a “main” sweet dish. There is nothing complicated in its preparation: pour the boiled rice with melted butter mixed with sugar, and then add the resulting dish with nuts and dried fruits. All this should be covered and simmered a little over low heat. The result, by the way, will exceed all expectations: the taste of zarda is really very unusual, but pleasant.

Cakes, biscuits, soufflés and a variety of pastries - every country boasts at least one traditional dessert... To try at least some of them, those with a sweet tooth do not have to travel around the world. Your home kitchen can be transformed into a place where you can enjoy the taste of "overseas" delicacies.

We offer together with "With taste" take an imaginary sweet tour and learn how to make great desserts. Perhaps they will differ from what they are made in their homeland. But, in view of the fact that the popularity of many sweet dishes has long gone beyond the borders of their country, we are sure that you will be satisfied with the result of your efforts.

Traditional desserts from around the world

India. In all corners of the country, during holidays and festivals, they cook quarantines- a delicacy in the form of sweet crescent pies. Depending on the region, the filling is slightly different. In our recipe, quarantines will be filled with coconut, nuts and raisins.

You will need:

• 400-500 g flour
• 6-7 Art. l. ghee (or ghee)
• 480 g sugar
• 300 ml milk
• 1/2 stack. coconut flakes
• 1/2 stack. cashew nuts
• 1/2 stack. almonds
• 1/2 stack. raisins
• 1/2 tsp cardamom
• 1/2 stack. water

Preparation:

1. Combine flour and ghee. Let stand for two minutes. Then pour in warm milk and knead the dough. Cover with a towel and leave for 15–20 minutes.
2. Combine the sugar and water in a saucepan and cook until the sugar is completely melted. Add coconut flakes, finely chopped cashews, raisins and almonds, and cardamom powder. Stir and remove from heat. Refrigerate slightly.
3. Divide the dough into small balls. Roll each ball into a cake. Place the filling in the middle with a tablespoon. Pinch the edges (you can slightly moisten them with milk).
4. After all the dough and filling have been used up, heat the oil in a deep frying pan. The pies should be completely covered with oil. Fry them over medium heat until golden brown.
5. Place the finished cages on paper towels to remove excess oil. Store in an airtight container.

America. Famous brownie- a flat chocolate cake with a damp center, slightly viscous in consistency. For cooking, chocolate with a cocoa content of 70% or more is used. It is better to take brown cane sugar - it gives the classic American dessert a special flavor. If desired, you can add nuts, fruits or candied fruits to the dough. Traditionally, brownies are cut into square pieces and served warm.

You will need:

• 200 g dark chocolate
• 150 g butter
• 4 eggs
• 200 g brown sugar
• 1 tbsp. l. cocoa powder
• 100 g flour
• 2-3 drops of vanilla essence
• 1 tsp baking powder
• a pinch of salt

Preparation:

1. In a water bath, melt the butter and chocolate until smooth. Add cocoa powder and vanilla essence, stir again and remove from water bath. Cool it down.
2. Beat the eggs with sugar and pour into the creamy chocolate mixture. Then sift flour with baking powder and add a pinch of salt, knead the dough thoroughly.
3. Pour the dough into a square baking dish. Bake in an oven preheated to 180 degrees for 25-30 minutes.

Australia. The most popular dessert here is lamington (lemington)- a rectangular sponge cake, covered with chocolate glaze and rolled in coconut flakes. Sometimes it is cut into pieces and combined, soaked with whipped lemon cream or strawberry jam.

You will need:

• 3 eggs
• 185 g sugar
• 115 g butter
• 125 g flour
• 1 tbsp. l. baking powder
• 60 g potato starch
• 3 tbsp. l. water
• 75 g dark chocolate
• 250 ml milk
• 200 g coconut flakes

Preparation:

1. Beat the eggs until fluffy, then add 125 g of sugar and continue beating until the sugar is completely dissolved.
2. Add 3 tablespoons to 15 g of butter. l. boiling water, stir and pour into the egg mixture while whisking.
3. Pour sifted flour, starch and baking powder into the finished egg mixture. Stir gently with a spatula from bottom to top. The dough must retain its lush texture.
4. Put the finished dough in a square shape covered with parchment. Send the biscuit to bake in an oven preheated to 180 degrees for 30-40 minutes. Check the readiness of the biscuit with a wooden stick.
5. Cool the finished biscuit. And then cut into squares.
6. For the cream in a water bath, melt the chocolate with 100 g of butter, stirring with a wooden spoon.
7. Mix milk with sugar and heat slightly. Then add to the chocolate mass, remove from the water bath and put on low heat. While stirring, cook until the mass thickens, about 10 minutes.
8. Pour the finished cream into a wider plate and let cool slightly. Separately prepare a plate of coconut flakes.
9. Dip the pieces of sponge cake alternately in chocolate icing (or spread with a table knife), and then roll in coconut on all sides. Let stand for at least 3 hours before serving.

France. All kinds of desserts occupy a special place of honor in the national cuisine of this country. Not a single celebration is complete without them. Today, few people will be surprised by such world-famous sweets as crème brлеlée. Therefore, we offer a recipe for another French delicacy called savarin... It looks like a large ring-shaped muffin soaked in syrup. Impregnation can also be jam, wine or rum.

You will need:

• 200 g flour
• 1 tsp baking powder
• 2 eggs
• 150 g sugar
• 25 g butter
• 50 ml milk
• 75 ml water
• 0.5 lemon
• 50 g 30% cream
• 2 tbsp. l. icing sugar
• fruits (orange, kiwi, pineapple, cranberry) - to taste

Preparation:

1. Beat eggs with sugar (120 g) until firm.
2. Add softened butter to the sifted flour mixed with baking powder. Then pour in the egg mixture.
3. Beat everything with a mixer, gradually pouring in the milk.
4. Pour the finished dough into a muffin baking dish with a hole. Pre-grease the mold with oil and sprinkle with flour. Bake in an oven preheated to 170 degrees for 30 minutes.
5. Make an impregnation. Combine water and sugar (30 g) and bring to a boil. Then add the zest and juice from half the lemon.
6. Remove the finished cake from the mold and let cool slightly. Turn it over and put it back in the mold, pattern up.
7. Pour the impregnation onto the cake. Let it cool and absorb the liquid.
8. Whip the cream and icing sugar.
9. Place the muffin on a platter, in the middle place the fruit (combination of your choice) and whipped cream.

Italy. The gastronomic tradition of Italy is an endless journey. And the list of desserts in this regard is no exception. Delicate airy delicacy Panna cotta- one of the most popular and easy to prepare. Its name is translated as "boiled cream". It is essentially a creamy jelly served with berries, jam, or any other sweet sauce.

You will need:

• 500 ml cream (33% fat)
• 150 ml milk
• 100 g sugar
• 2 tsp gelatin
• 1 tsp vanilla extract
• 2 tbsp. l. water
• fresh or canned berries - to taste

Preparation:

1. Soak gelatin in cold water for 10 minutes.
2. In a saucepan, combine cream, milk, sugar and vanilla extract. Heat on the stove, but do not bring to a boil.
3. Remove the cream from the heat and stir in the gelatin.
4. Pour into 6 serving tins. Cover with foil to prevent dry skin and refrigerate. Refrigerate overnight.
5. To get the panna cotta out of the molds, place the dishes in boiling water for a few seconds, cut along the edges with a knife and turn them over onto a plate. Serve with berries.

Japan. I bring to your attention a traditional dish from Southeast Asia, which in Japan took the form of a dessert in our understanding (people of Western culture) - mochi... Sweetened red bean, peanut, sesame and chestnut spreads are used as the filling. The Japanese, along with traditional ones, offer fillings with tastes that are more familiar to us - chocolate, cherry, lemon.

You will need:

• 50 g rice flour
• 150 ml of water
• 100 g sugar
• 10-15 g corn starch
• 75 ml cream (35% fat)
• 100 g dark chocolate

Preparation:

1. Prepare the filling first. Pour the cream into a saucepan and put on fire. Once the cream has come to a boil, add the chocolate pieces to it. Stir until smooth. Set aside to cool. Then send it to the refrigerator (the mass should keep its shape).
2. Combine water, sugar and rice flour. Stir and put on fire. The mass will quickly begin to thicken, it may clump, but this is not scary. Raise the saucepan over the fire and continue stirring vigorously. The result should be a white, dense, sticky mass.
3. Sprinkle the starch over the table and pour the mixture over it. Allow to cool and sprinkle with starch on top before starting modeling (starch can be sprinkled in excess, all excess is well shaken off).
4. From the total mass, cut a piece with a knife and use your fingertips to form circles with a thickness of about 3 mm. Remove the frozen filling and place in the middle.
5. Lift the edges of the rice cake and pinch from the top. Then gently take it in your hands and roll it until the gluing place is more or less smoothed out. Place the resulting balls on waxed paper or a starchy plate.
6. The prepared dish is stored in the refrigerator and served cold throughout the day. Dessert can be stored in the freezer, but it is better not to freeze it again. If you are expecting the arrival of guests, first remove it from the freezer 20-30 minutes in advance so that the filling has time to become soft.

As you can see, making world famous desserts at home is a snap. Serve them for theme parties or romantic dinners. But don't forget to pamper yourself and your family for no reason! Save the link to your bookmarks!

Section: Kitchens of the peoples of the former USSR
Based on materials collected by I. Feldman and others.
15th page of section

Ukrainian food
Ukrainian cuisine recipes
Sweet dishes
A uniform numbering of recipes is used for each national cuisine.
Most of the recipes are based on one serving.
The weight of the products is indicated in grams.

126. Honey shuliki with poppy seeds

Grind eggs with honey, add washed and steamed poppy seeds (see the recipe for "Vareniki with poppy seeds"), milk, butter, soda, add flour and knead the hard dough. Roll it into a layer 2-3 mm thick, put it on a sheet, prick it with a fork and bake it in the oven.

The poppy is poured with boiling water, allowed to swell well, dried with a napkin and ground in a porcelain mortar, gradually adding boiled water in small doses. Honey is poured into poppy milk, then finely broken pieces of baked shulik are dipped into this mixture and allowed to soak.

Flour 100, milk 20, egg 1/2 pcs., Honey 10, butter 10, poppy seed 5, soda; for gravy: poppy 10, honey 45, boiled water 10.

127. Baturyn biscuits

From flour, eggs, butter, sugar, soda, knead a hard dough, roll it into a layer 0.5 cm thick, cut into squares, prick each one with a fork, and then bake it in the oven. The cooled cake is broken into squares along the cuts, and poured with poppy milk (see the recipe "Honey Shuliki with poppy seeds").

Flour 80, egg 1/2 pcs., Butter 10, sugar 3, soda.

128. Verguns are simple

Grind the yolks with sugar, add sour cream, rum. Gradually adding flour, knead a rather steep dough, roll it into a layer 2-3 mm thick, cut into strips 2.5 cm wide and 10-12 cm long. free form). Verguns are dipped in boiling lard (pork fat) and scalded in it for 1-2 minutes until golden brown. Put the finished verguns on a dish, sprinkle with powdered sugar.

Flour 480, sour cream 125, egg (yolk) 3 pcs., Fat 750, sugar 25, rum or cognac 40.

129. Verguns of Kiev

Beat eggs together with sugar, pour in melted butter, rum, milk, put grated almonds, mix well, then add a little flour, knead the dough and cut verguns. They are dipped in boiling lard (pork fat) and scalded in it for 1-2 minutes until golden brown.

Flour 400, egg 3 pcs., Sugar 75, butter 100, milk 70, rum or cognac 10, almonds 70.

130. Volyn Verguns

Mix eggs with vegetable oil, add flour and knead the dough for at least half an hour, otherwise it will be difficult to roll it out. Verguns are cut and fried in boiling lard for 1-2 minutes until golden brown.

Flour 320, egg 5 pcs., Vegetable oil 45, sugar 50.

131. Verguns Subbotinsky

Flour is poured in a slide onto a board, a deepening is made in it, sour cream, rum are poured into it, sugar, yolks, eggs are added and the dough is kneaded. Verguns are cut and fried in boiling lard for 1-2 minutes until golden brown.

Flour 640, egg 3 pcs., 15 yolks, sour cream 25, sugar 100, rum.

132. Verguns of Konotop

Grind eggs with sugar, add milk, pounded zest and lemon juice, add flour, knead the dough. Cover it with a napkin and leave for 10 minutes to swell. Then the verguns are cut and fried in boiling lard for 1-2 minutes until golden brown.

Flour 240, egg 2 pcs., Sugar 25, milk 125, lemon 1/2 pc.

133. Verguns Lviv

Mix yolks, sugar, butter, rum, vinegar, add flour and knead the dough. Verguns are cut and fried in boiling lard for 1-2 minutes until golden brown. Sprinkle the finished verguns with powdered sugar. Warmed honey can be served with them.

Flour 320, egg (yolk) 4 pcs., Butter 100, sugar 25, vinegar, rum or cognac.

134. Apple malt

Cream, butter crushed with sugar, yolks, chopped lemon zest mix well, add flour and knead the batter. Before baking, a small amount of whipped proteins is added to the dough. Pancakes are baked. The apples are peeled, finely chopped, sprinkled with sugar, butter is added and stewed until soft. Pancakes are stuffed with prepared apples, rolled into tubes, put two tubes one on top of the other in a frying pan, poured with whipped egg whites and baked in the oven.

Flour 60, cream 60, butter 50, sugar 50, apples 125, 2 eggs, lemon zest 2.

135. Cherry malt

Almonds are scalded with boiling water, removed with peel it and grind it in a mortar. Butter, sugar, yolks, eggs, cooked almonds are mixed and ground until a homogeneous mass is formed (about half an hour). Then add chopped lemon zest, cinnamon, crushed and sifted crackers, cherries from jam, mix everything well, pour into a greased form and bake in the oven.

Grated rusks 45, egg 2 pcs., Yolk 1/3 pcs., Butter 50, almonds 50, sugar 25, jam cherries (without syrup) 80, cinnamon, lemon peel.

136. Papushka simple

The flour is brewed with hot milk and stirred thoroughly so that there are no lumps. When the dough cools down, put eggs, ground until white, add the rest of the flour and knead well, adding melted butter, sugar, vanilla at the end. The dough is laid out in oiled molds (up to half their height) and placed in a warm place. As soon as it comes up and takes up the entire volume, the molds are placed in a hot oven for 1.5 hours.

Flour 960, milk 500, eggs 12 pcs., Butter 100, sugar 200, vanilla.

137. Papushnik Podolsky

Pour some of the wheat flour into the hot cream, add hot oil and grind so that there are no lumps. After the mass has cooled, yeast diluted in warm cream is poured into it, eggs are laid, allowed to come up, then yolks pounded until white and sugar are added. Pouring in a little the rest of the flour, knead the dough well, leave it for 2 hours to come up, then knock it out (until the dough starts to lag behind the hands), put it in a mold up to half its height, let it come up and put it in the oven. Bake for an hour.

Flour 1100, cream 500, yeast 50, egg 1 pc., Yolk 4 pcs., Sugar 400, ghee 120.

138. Festive daddy

Pour flour into a saucepan, brew with milk and grind well. After the mass has cooled, yeast diluted with warm milk is poured in, kneaded and placed in a warm place. When the dough is right, add the yolks, salt and vanilla crushed with sugar. Pour flour in small portions, knead the dough until it starts to lag behind the hands, then pour in warm oil and knead again. Spread the dough into a mold, filling 1/3 of its height, let it come up and put in the oven for 1 hour.

Flour 960, milk 750, yeast 50, yolk 30 pcs., Sugar 400, ghee 120, lard 5, vanilla.

139. Puhkeniki

Put butter in boiling water, add flour, sugar and stir quickly for 1-2 minutes, trying to prevent the dough from sticking to the edges of the pan. The dough is cooled to a temperature of 60–70 °. Stirring continuously, add the yolks one by one, then add the whipped whites. Pieces of choux pastry are dipped in melted fat with a spoon and fried until golden brown. Ready-made pukhkeniki (round closed pies) are sprinkled with vanilla sugar, served hot with jam or jam.

Flour 60, butter 15, sugar 15, egg 1.5 pcs., Fat 25, jam or jam 25, vanilla sugar 3.

140. Pukhkeniki with jam

Put butter, sugar in boiling water, add flour, stir so that there are no lumps, and boil for another 4 minutes. The dough is cooled slightly and, stirring continuously, eggs are introduced one by one. After complete cooling, the dough will thicken. Pukhkeniki stuffed with jam is formed from it, allowed to come up and fried in boiling fat.

Flour 50, butter 25, sugar 10, egg 1 pc., Jam 125, fat 25.

141. Apple grandma

Half of the peeled apples are grated, the other half is cut into small cubes. Grind sugar with egg yolks and sour cream, add cinnamon, flour, grated and diced apples, mix everything, add whipped proteins. The resulting mass is spread in a greased form and baked in the oven over low heat.

For 4 servings: 600 apples, 4 eggs, 125 sugar, 125 sour cream, 75 wheat flour, 20 butter, cinnamon 3.

142. Cherry Granny

The cherries are sorted out, washed, pitted and covered with 50 g of sugar. The remaining sugar is ground with raw yolks and sour cream, flour is added, mixed well, then whipped whites are added and cooked cherries are added. The mass is spread in a greased and sprinkled with breadcrumbs form and baked in the oven over low heat.

For 4 servings: 500 cherries, 125 sour cream, 5 eggs, 150 sugar, 120 flour, cinnamon and star anise 5.

143. Strudel with apples

Unleavened dough is kneaded from flour, yolks, sugar and half the norm of vegetable oil and kept under a napkin for 30–40 minutes. Then the dough is rolled out into a layer 1–1.5 cm thick, greased with vegetable oil, transferred to a floured towel and stretched by hand in all directions to a thickness of 1 mm, after which it is sprinkled with vegetable oil. A layer of sliced ​​apples is placed on half of the prepared layer, sprinkled with sugar, breadcrumbs, cinnamon and rolled up with a towel, starting from the edge covered with minced meat. The strudel is smeared with an egg, pierced in several places and baked. Sprinkle the cooled product with icing sugar.

Wheat flour 350, water 170, salt 4, egg 1/5 pcs., Sugar 15, vegetable oil 15; for minced meat: apples 850, sugar 50, crackers 15, margarine 2, egg 1/5 pcs., powdered sugar 10.

144. Dumpling

Raw yolks are ground with half the norm of sugar, combined with mashed jam, Madeira or rum, semolina and whipped whites. The resulting mass is spread in a greased form, sprinkled with the remaining sugar, crushed nuts on top and baked in the oven.

Jam 650, semolina 200, Madeira or rum 50, egg 5 pcs., Sugar 50, nuts 110, butter 20.

145. Uzvar from dried fruits

Sorted and well washed dried fruits are dipped in boiling water, covered with a lid and cooked until soft. Cook apples and pears separately, as they take much longer to cook.

Then the cooked fruits are mixed together, seasoned with honey, brought to a boil and placed in a cold place for infusion.

10 pears, 5 cherries, 5 apples, 10 plums, 5 raisins, 20 honey, 150 water.

146. Uzvar from fresh plums and berries

Sort the plums, remove the seeds, add the sorted cherries and raspberries, sprinkle with sugar, let stand for 15–20 minutes, pour boiling water over and put in the oven for 40–50 minutes (in a sealed container), after which the uzvar is cooled.

Fresh plums, raspberries and cherries 75, sugar 40, water 125.

147. Berry aspic

Fresh berries are rubbed through a sieve. The remaining unprocessed mass is boiled in water along with sugar, wine and spices. The broth is filtered, lemon juice or citric acid is added and puree from fresh berries is poured into it. Berry jellied meat should cool, and then infuse in the cold.

Berry puree 125, sugar 50, dry wine 60, citric acid 2, water 60, ground cinnamon, cloves, zest.

A visitor enters a bar, sits down at a table, takes a menu and begins to cross out something in it.

– I apologize! What are you doing? – asks the surprised waiter.

– I cross out all dishes worth more than 3 shillings. My wife will be here in a minute.

* * *

In a first-class restaurant, a foreigner speaks to a waiter in English. The waiter doesn't understand. The visitor speaks German, then French, and finally Italian. The waiter does not understand any of these languages. An angry visitor calls the director.

- At at the entrance of you there is a notice that eight languages ​​are spoken in this restaurant!

– Yes. But the visitors, not us.

* * *

The visitor addresses the waiter:

– Does it always rain all day in your city?

– Would love to answer, but I'm not serving your table.

* * *

– What does our chef do?

– Comes up with a new name for yesterday's cutlets.

* * *

The client pushed his plate aside and beckoned the waiter.

– Please tell me do you have such bad dinners every day?

– Well no! We are closed on Mondays.

* * *

– Waiter, why is this steak so incredibly small?

– It does not matter. You yourself will be surprised how long you will eat it.

* * *

– Waiter, why does this cancer have one claw?

– He had a fight in a cauldron with another.

– Then submit a winner.

* * *

In a cooking school, the teacher asks the student:

– Who is a chef?

– This is a person who can come up with several names for one dish.

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Any travel is not limited to visiting museums and exhibitions - especially if you happen to be in Denmark. There are many interesting and delicious national desserts in the country, which are impossible to resist.

These are a wide variety of cookies, pies, cakes, donuts, buns. It's time to talk about what to try for a sweet tooth in Denmark and where to go for the most amazing delicacies.

Æbleskiver

If your travel time is during the Christmas holidays, you will surely come across the famous Danish Eblleskyver donuts at local fairs and street food establishments.

Although the literal translation of the name of the dessert means "apple slices", there are no apples in the donuts. Maybe they were once used as a filling, but now they use all kinds of jams, berries and chocolate paste.

Donuts are baked in special forms, served with hot glog - the Danish analogue of mulled wine. In supermarkets, ready-made eleskivers are also sold - in this case, it is enough to heat them up in a microwave or oven.

Creamy Ginger Cookies (Pepparkakor)

Delicious Danish biscuits are also traditionally prepared for Christmas. His history is very distant. At the end of the 15th century, when King Hans ruled, often suffering from depression, blues and mood swings, a personal doctor prescribed him a special gingerbread cookie.

The resourceful doctor said that such baked goods would make anyone happier. There is even a record of this in one of the Copenhagen pharmacies - it mentions that the king was sent several kilograms of cookies. Since then, the Danes have firmly believed: for the coming year to be happy, pepparkakor butter cookies with ginger must be present on the festive table.