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PILAFFS
Sabza-kourma pilaff Chykhyrtma pilaf Toyug pilaff Meyivya pilaff Shojud pilaff
	DOLMA
	Yarpag dolmasy Kyalyam dolmasy Badymdjan dolmasy Bibyar dolmasy Stuffed tomatoes

SABZA-KOURMA PILAFF

221 gr. mutton;
150 gr. rice;
50 gr. melted butter;
50 gr. onions;
150 gr.coriander, spinach, sorrel;
0,1 gr. citric acid;
0,1 gr. saffron;
0,1,gr. pepper;
salt.

Cut mutton into 35-40 gr. pieces, salt, pepper and brown. Add citric acid, shredded onions, herbs and stew until ready. Cook rice separately and colour part of it with saffron infusion. When serving, put rice on a plate and place sabza-kourma, aside, pour on melted butter.

CHYKHYRTMA PILAFF

216 gr. chicken;
150 gr. rice;
40 gr. melted butter;
40 gr. onions;
1 egg;
0,05 gr. citric acid;
0,1 gr. saffron;
salt.

Cut chickens into 35-40 gr. pieces, salt and brown in butter. Sometimes one can boil chicken till half ready. Then add shredded onions, pepper, citric acid, saffron infusion, pour on beaten up eggs. Bake in oven. Cook rice separately. Pile rice on a plate with chykhyrtma on top. Dress with lemon piece and spray with melted butter.

TOYUG PILAFF

207 gr. chicken;
100 gr. rice;
20 gr. onions;
10 gr. peeled almonds;
50 gr. melted butter;
10 gr. lavashana;
50 gr. sultana;
0,1 gr. caraway-seeds;
0,1 gr. saffron;
0,1 gr. pepper;
salt.

Cook chicken in water. Make separately fruit, shredded onions and caraway-seeds in butter. Put rice on a plate with piece of chicken, fruit, kazmag on top and spray with melted butter.

MEYIVYA PILAFF

150 gr. rice;
50 gr. melted butter;
30 gr. sultana;
25 gr. dried apricots;
25 gr. prunes;
10 gr. wheat flour;
1/6 egg;
salt.

Cook rice in water till half ready, add butter, saffron infusion and keep an hour. Put flat cake made of flour, egg and water in pot, loose rice gently and put on flat cake. Simmer for 30-40 minutes. Bring to readiness with fruit stewed in butter. Serve with fruit, pieces of kazmag on top and spray with melted butter.

SHOJUD PILAFF

150 gr. rice;
50 gr. melted butter;
2 eggs;
30 gr. milk;
60 gr. dill;
0,1 gr. saffron;
salt.

Cook rice, mix with finely shredded dill and stew. Use eggs and milk to make omelette and cut into diamond-shaped pieces. Put rice with dill on a plate with pieces of omelette on top, spray with melted butter. Sometimes one can use boiled mutton instead of omelette.

YARPAG DOLAMSY

108 gr. mutton;
30 gr. rice;
20 gr. onions;
15 gr. coriander, dill, mint;
40 gr. grape leaves;
20 gr. sour milk;
10 gr. melted butter;
salt,
pepper.

Mince mutton flesh with onions. Add rice, shredded herbs, season with salt and pepper. Scald fresh grape leaves and pickled leaves blanch till half ready. Mix force-meat thoroughly and wrap 25 gr. in each leaf. Put dolma in pot, pour on water and stew for an hour. Serve sour milk separately.

KYALYAM DOLMASY

163 gr. mutton;
20 gr. rice;
10 gr. peas;
15 gr. onion;
220 gr. cabbage;
50 gr. chestnuts;
15 gr. coriander;
50 gr. tomatoes;
10 gr. vinegar
or 2 gr. citric acid;
5 gr. sugar.

Make force-meat from mutton flesh with onions, add rice peeled and finely cut chestnuts, previously soaked in cold water peas, tomatoes, herbs, salt, pepper and mix thoroughly. Blanch cabbage leaves in water and wrap force-meat. Put dolma in pot and pour on broth and cook. Add sugar and vinegar sauce and bring to readiness for 20 minutes. When serving pour on with own sauce and sprinkle with cinnamon.

BADYMDJAN DOLMASY

163 gr. mutton;
300 gr. egg-plants;
20 gr. onions;
20 gr. melted butter;
50 gr. tomatoes;
15 gr. basil and coriander;
50 gr. sour milk;
0,2 gr. cinnamon;
pepper,
salt.

Cut off one end of egg-plant, immerse in salted cold water, bring to boil and blanch for 1-2 minutes. Clean egg-plants partially from seeds. Fry force-meat with onions in butter stirring continuously. Then add shredded herbs, pepper, cinnamon and mix thoroughly. Stuff egg-plants and place in casserole, pour on some broth, cover and stew. Pour on the same sauce when serving. Serve sour milk with cinnamon separately.

BIBYAR DOLMASY

163 gr. mutton;
215 gr. sweet capsicum;
15 gr. rice;
20 gr. onions;
20 gr. sheep fat;
20 gr. melted butter;
50 gr. sour milk;
0,1 gr. cinnamon;
pepper,
salt.

Wash capsicum and take out inside. Make force-meat of mutton, sheep fat and onions, season with salt, pepper, blanched rice and mix. Brown in butter, stuff capsicum, add some broth and stew for 15-20 minutes.

STUFFED TOMATOES

163 gr. mutton;
300 gr. tomatoes;
20 gr. onions;
20 gr. melted butter;
50 gr. tomatoes;
15 gr. basil and coriander;
50 gr. sour milk;
0,2 gr. cinnamon;
pepper,
salt.

Fry force-meat with onions in butter stirring continuously. Then add shredded herbs, pepper, cinnamon and mix thoroughly. Take average size and hard tomatoes, cut top and take out inside. Stuff tomatoes and place in casserole. Fry tomatoes inside in butter and pour on stuffed tomatoes. Stew under cover.