Rice - 1 kg

lamb - 1 kg

carrot - 1 kg

vegetable oil - 300 ml

small onions - 4 bulbs

small hot peppers - 2 pcs.

garlic – 2 bulbs

dried barberry - 1 tbsp.

cumin - 1 tbsp.

coriander seeds - 1 tsp.

salt – to taste

• 1 (1/4 ounce) package yeast

• ³⁄₄ cup warm water

• 1 teaspoon sugar

• 2 eggs

• 1 cup flour

• ¹⁄₂ teaspoon salt

• vegetable oil

• 150 g vine leaves

• 500 g minced lamb or 250 g minced lamb and 250 g minced beef

• 250 g onion

• Salt and pepper

• 1/2 tspn turmeric

• Fresh herbs – coriander, dill, mint and/or tarragon

• 50 g short-grain rice

• 50 g chickpeas (optional)

• A litle bit – appr. 30 gr. butter (for a lighter filling)

Ingredients

1 lb ground lamb and/or beef

1 onion , finely chopped

⅔ cup rice (short or medium grain), washed and drained

1 small bunch cilantro , chopped

1 small bunch dill , chopped

15 fresh mint leaves , chopped

1 teaspoon salt

¼ teaspoon pepper

65 fresh vine leaves (or canned)

4 tablespoons butter , melted

½ cup water

Garlic yogurt

½ cup plain yogurt , mixed with 2 chopped garlic cloves

Equipment

Dolma wrapper (optional)

Ingredients:

-1 package dry yeast

-1 tsp sugar

-¾ cups water

-2 eggs

-1½ tsp baking powder

-1 cup flour

-vegetable oil (for frying)

Instructions:

1.Dissolve yeast and sugar in ¾ cup water.

2.Mix flour, baking powder, and eggs in a bowl. Remove in yeast mixture until blended.  Let stand for 20 minutes to allow the mixture to thicken and rise.

3.Heat vegetable oil, such as Mazola, in a deep fryer to 375°F.

4.Test with a small amount of mass. Drop mass in hot oil, one tablespoon at a time.

5.Fry until golden brown all around.

6.After frying, drain on paper towels, then dust with powdered sugar. Serve immediately

Ingredients:

• 1 cup of rice

• 2 cloves of garlic

• 1 vegetable stock cube

• 1 tablespoon cooking oil

• 1 cup frozen or sliced peppers

• 1 cup fresh pineapple, diced

• 1 cup diced ham

• 1/2 cup raisins

• 1/2 cup sliced green olives

• 1/4 cup fresh, chopped parsley

• salt and pepper to taste

  Preparation:

  1. Add the oil and garlic to a saucepan and fry gently until light brown.

  2. Add the peppers followed by the rice, and stir fry for a few minutes.

  3. Add the stock cube , then 2 cups of water, stir and bring to a gentle simmer, uncovered for about 10 minutes.

  4. After the 10 minutes have passed, there should be a little water still left in the pan. Cover the pan with a lid and remove it from the heat completely. Leave it to sit covered for about 10 minutes.

  5. Fluff out the rice with a fork, then add it to a large bowl.

  6. Add your other ingredients, mix gently and season to taste.

     Origin:

     Tatar cuisine was influenced by the surrounding people- Russians, Mari, Udmurts, and also peoples of Central Asia, especially Uzbeks. Dishes such as pilaw (pilaf), halvah (xälwä), and sherbet (şirbät) entered long ago into the Tatar culture.

-500 grams of minced lamb or beef, or a mixture of the two.

-1 chopped onion.

-½ cup round rice.

-½ cup finely chopped cilantro.

-½ cup finely chopped dill.

-½ cup finely chopped mint.

-1 teaspoon salt.

-¼ teaspoon pepper to taste.

-About 80 small or 40 large grape leaves(cut in half).

-3 tablespoons of butter.

RECIPE

1. To prepare the filling, knead the meat, onion, rice, cilantro, dill, salt and pepper in a bowl with your hands until well mixed.

   
   

2. Prepare the sheet. If using fresh leaves, boil a pot of water and blanch the leaves in batches (about 10 each) in boiling water for about 1 minute, or less, depending on the firmness of the leaves. This process is necessary to soften the leaves. Remove the leaves from the water and drain well. If there are stems, cut them off. If using salted leaves, soak the leaves in water to remove the salt. Then cut the leaf stems. Sometimes it happens that leaves put in salt harden. When this happens, blanch the leaves in boiling water to soften them.

   
   

3. If the leaves are large, cut them in half. Let the little ones stay whole

   
   

4. Take the leaves shiny side down. Place about 1 teaspoon filling in the center of each leaf. Hold the dolman in one hand and roll the leaf into a ball with the other.

   
   

5. Place the rolled dough balls in the pot, close to each other and layer by layer.

   
   

6. Pour the oil and half of the water on top of the meatballs.

   
   

7. Place a small lid or bowl on top so the dolmas don't open while cooking.

   
   

8. Put the lid on the pot. Boil the dolman first. As soon as it boils, reduce the gas and cook the dolman over low heat for about 1 hour and 30 minutes.

   
   

9. The inside of the cooked dolman and the leaf should be soft and the water should be drained from the pot.

   
   

10. Serve the dolman with plain yogurt or garlic yogurt. To prepare garlic yogurt, mix the yogurt with the crushed garlic (amount according to taste).

-here i put you a video for more info: https://www.youtube.com/watch?v=gJOEBF5XI-4&t=2s

-here i can put a wep that has this recipy

https://www.thespruceeats.com/dolmas-stuffed-grape-leaves-1001123

500 g lamb (and/or beef)

1 onion, finely chopped

120 g rice (short or medium grain), washed and drained

1 small bunch of cilantro, chopped

1 small bunch of dill, chopped

15 fresh mint leaves, chopped

1 teaspoon salt

¼ teaspoon pepper

65 fresh grape leaves (or canned)

60 g butter, melted

150 ml of water

125 ml of natural yogurt, mixed with 2 cloves of minced garlic

instructions:

Stuffed

In a large bowl, combine ground beef, onion, rice, fresh herbs, salt, and pepper, and knead vigorously for 5 minutes.

Dolmas

- If using fresh grape leaves, blanch 10 at a time in a large pot of boiling water for 2 minutes. This will soften the sheets and make them easier to roll. Remove leaves with a slotted spoon. Cut away any tough stems or veins.

- If using canned leaves, place them in a large colander and rinse well with cold water. Cut tough stems or veins. If the canned leaves are too thick, blanch them in boiling water, the same way as fresh leaves, but only for one minute, then drain.

Place the grape leaf on a board or in the palm of your hand with the dull side facing up, and place 1 teaspoon of filling at the base of the leaf stem. Fold the bottom edge of the sheet up, then fold the sides over the filling and roll.

In a Dutch oven or nonstick pot, place the stuffed grape leaves close to each other. You can layer multiple layers if necessary.

If using fresh grape leaves, sprinkle a little salt between each layer.

Pour the melted butter over the grape leaves and add the water.

If necessary, place a small lid or small plate over the dolmas to keep them tight and prevent them from opening.

Cover and bring to a boil. Reduce heat to medium/low and simmer for 1 1/2 to 2 hours or until leaves are tender.

Serve the dolmas hot or warm, accompanied by garlic yogurt.

·1 lb (450g) ground lamb or beef

·1 medium onion peeled and finely chopped

·1/2 cup short or medium grain rice, washed and drained. 

·1/2 cup chopped fresh cilantro

·1/2 cup chopped fresh dill 

·1/2 cup chopped fresh mint

·1 teaspoon salt 

·1/4 teaspoon or to taste, pepper

·80 small or 40 medium size fresh grape leaves or canned leaves

·3 tablespoons butter, melted 

·1/2 cup water

Garlicky Yogurt Sauce: 

·1 cup plain yogurt, mixed with 2-3 gloves peeled and crushed garlic

preparation:

1. To prepare the filling, in a mixing bowl combine meat, onion, rice, fresh herbs, salt and pepper and knead thoroughly.

2. If using fresh grape leaves, blanch them in small batches (about 10 at a time) in a pot with boiling water for 2 minutes. This will soften the leaves and make it easer to roll them and faster to cook. Remove the leaves with a slotted spoon and drain. Cut off the stems or any hard veins. If using canned leaves, put them in batches in colander and place the colander under a sink, then rinse the leaves under cold water and drain. Cut off the stems. If using medium or large leaves, cut them in half. If there are any torn or damaged leaves, do not discard - use them to patch holes in other leaves.

3. Hold a grape leaf shiny side down on the palm of your left hand, and place 1 or 2 teaspoons of the filling at the stalk end of the leaf. With your right hand, fold top, then the sides over the filling and roll up tightly. 

4. Arrange the stuffed grape leaves close together seam side down in a medium non-stick pan, making several layers. If using fresh grape leaves, sprinkle a little salt in between each layer. 

5. Pour butter over the grape leaves and add water. Place a small lid or a small ovenproof plate on top to keep dolmas tight and to prevent them from opening. Cover and bring to a boil. Reduce heat to medium to low and simmer for 1 hour 30 minutes, or until the leaves are tender and the filling is cooked. There should be little liquid left, reduced to the oily consistency

6. Serve hot with garlic-yogurt sauce scooped on top, fresh salad or pickles and bread!

1 cup water

1/2 cup butter

a pinch of salt

1 cup flour

4 eggs

Cooking oil for frying

Powdered sugar for dusting (optional)

Instructions:

In a saucepan, bring water to a boil, add butter and a pinch of salt. Once the butter is melted, gradually add flour, stirring constantly until you get a smooth mixture.

Cook the dough for a few minutes until it becomes smooth and starts pulling away from the sides of the saucepan. Remove the saucepan from heat and let the dough cool.

Add eggs to the cooled dough, one at a time, stirring well after each addition.

Heat cooking oil for deep frying. When the oil is ready, form small dough balls and carefully drop them into the hot oil.

Fry the zeppole until golden brown on both sides. Use a slotted spoon to remove them and place them on a paper towel to absorb excess oil.

Dust the zeppole with powdered sugar before serving, if desired.

Enjoy!

1 cup basmati rice

2 cups water

1 tablespoon vegetable oil

1 onion, finely chopped

1 carrot, grated

1 clove garlic, minced

1/2 cup frozen peas

Salt and pepper to taste

Fresh herbs (parsley, dill) for garnish (optional)

Instructions:

Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.

In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

Add the grated carrot and minced garlic to the onions. Cook for an additional 2-3 minutes until the vegetables soften.

Stir in the basmati rice and cook for another 2 minutes, allowing the rice to lightly toast.

Pour in the water and add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed.

In the last 5 minutes of cooking, add the frozen peas and gently fluff the rice with a fork.

Remove the pilaf from heat, cover, and let it sit for a few minutes.

Garnish with fresh herbs if desired and serve the Tatar Rice Pilaf as a flavorful side dish or a light meal.

Enjoy your Tatar Rice Pilaf!

1 cup rice

1 lb grape leaves (fresh or preserved)

1 lb ground meat (lamb, beef, or a mixture)

1 large onion, finely chopped

1/2 cup pine nuts

1/2 cup dried currants or raisins1 teaspoon ground cinnamon

1 teaspoon ground allspice

Salt and pepper to taste

1 cup chopped fresh herbs (parsley, mint, and dill)

2-3 lemons (for juice)

Olive oil

Water

Instructions:

Prepare the Grape Leaves:

If using preserved grape leaves, rinse them thoroughly in cold water.

If using fresh grape leaves, blanch them in boiling water for a few minutes, then drain and rinse in cold water.

Prepare the Filling:

Rinse the rice under cold water.

In a bowl, combine the ground meat, chopped onion, pine nuts, dried currants or raisins, ground cinnamon, ground allspice, salt, pepper, and chopped herbs. Mix well.

Add the rinsed rice to the mixture and combine.

Assemble the Dolma:

Place a grape leaf on a flat surface, vein side up, and remove the stem.

Spoon a small amount of the filling onto the center of the leaf.

Fold the sides of the leaf over the filling, then roll it up tightly from the bottom.

Cook the Dolma:

Place a few grape leaves at the bottom of a large pot to prevent sticking.

Arrange the dolma in layers, seam side down, packing them tightly.

Drizzle olive oil over the dolma and place a few lemon slices on top.

Pour in enough water to cover the dolma.

Cover the pot and simmer on low heat for 45-60 minutes or until the rice is cooked.

Serve:

Once cooked, let the dolma cool slightly before serving.

Serve with a squeeze of lemon juice and a drizzle of olive oil.

Enjoy your Azerbaijani Dolma!

Ingredients:

• 1 cup rice

• 1 lb grape leaves (fresh or preserved)

• 1 lb ground meat (lamb, beef, or a mixture)

• 1 large onion, finely chopped

• 1/2 cup pine nuts

• 1/2 cup dried currants or raisins

• 1 teaspoon ground cinnamon

• 1 teaspoon ground allspice

• Salt and pepper to taste

• 1 cup chopped fresh herbs (parsley, mint, and dill)

• 2-3 lemons (for juice)

• Olive oil

• Water

Instructions:

1. Prepare the Grape Leaves:

   • If using preserved grape leaves, rinse them thoroughly in cold water.

   • If using fresh grape leaves, blanch them in boiling water for a few minutes, then drain and rinse in cold water.

2. Prepare the Filling:

   • Rinse the rice under cold water.

   • In a bowl, combine the ground meat, chopped onion, pine nuts, dried currants or raisins, ground cinnamon, ground allspice, salt, pepper, and chopped herbs. Mix well.

   • Add the rinsed rice to the mixture and combine.

3. Assemble the Dolma:

   • Place a grape leaf on a flat surface, vein side up, and remove the stem.

   • Spoon a small amount of the filling onto the center of the leaf.

   • Fold the sides of the leaf over the filling, then roll it up tightly from the bottom.

4. Cook the Dolma:

   • Place a few grape leaves at the bottom of a large pot to prevent sticking.

   • Arrange the dolma in layers, seam side down, packing them tightly.

   • Drizzle olive oil over the dolma and place a few lemon slices on top.

   • Pour in enough water to cover the dolma.

   • Cover the pot and simmer on low heat for 45-60 minutes or until the rice is cooked.

5. Serve:

   • Once cooked, let the dolma cool slightly before serving.

   • Serve with a squeeze of lemon juice and a drizzle of olive oil.

Enjoy your Azerbaijani Dolma!

• 1 cup basmati rice

• 2 cups water

• 1 tablespoon vegetable oil

• 1 onion, finely chopped

• 1 carrot, grated

• 1 clove garlic, minced

• 1/2 cup frozen peas

• Salt and pepper to taste

• Fresh herbs (parsley, dill) for garnish (optional)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.

2. In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

3. Add the grated carrot and minced garlic to the onions. Cook for an additional 2-3 minutes until the vegetables soften.

4. Stir in the basmati rice and cook for another 2 minutes, allowing the rice to lightly toast.

5. Pour in the water and add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed.

6. In the last 5 minutes of cooking, add the frozen peas and gently fluff the rice with a fork.

7. Remove the pilaf from heat, cover, and let it sit for a few minutes.

8. Garnish with fresh herbs if desired and serve the Tatar Rice Pilaf as a flavorful side dish or a light meal.

Enjoy your Tatar Rice Pilaf!

1 packet dry yeast

1 teaspoon sugar

3/4 cup lukewarm water (about 105-110 degrees)

1 cup flour

1 1/2 teaspoon baking powder

2 eggs

4 cup vegetable oil, for frying, or more as needed*

powdered sugar, for dusting

Directions

1. Dissolve the yeast and sugar in the water. Mix the flour, baking powder, and eggs in a bowl. Stir in the yeast mixture until blended. Let stand 20 minutes to allow the mixture to thicken and rise.

2. Meanwhile, add the oil to an electric skillet, and heat to 375 degrees. ** Test with a small amount of dough — drop it in hot oil, 1 tablespoon at a time. Fry until golden brown all around. Don't place too many dollops of batter in the hot oil at once. (Crowding causes the oil temperature to drop and the bishi will soak up too much oil and become unpleasantly greasy.) After frying, drain on paper towels, then dust with powdered sugar. Serve immediately.

These poppable Armenian sweets can be eaten for breakfast like donuts or later in the day. No matter when you choose to enjoy this treat, have it with a cup of coffee to eat like a local.

What Is It?

Pilaf is an oriental groat (mostly rice) dish with meat (less often fish, vegetables and mushrooms). In Russia pilaf is made from rice, meat with the addition of vegetables and spices. There exist traditional Tatar and Crimean Tatar recipes of pilaf. In the rest of Russia the most popular are Azerbaijani or Uzbek versions of pilaf. Pilaf is traditionally cooked by men. In the East, pilaf is usually served in a large dish, around which a big company of guests gathers and eats it with hands. However, in modern cities pilaf has long been served a la carte and eaten with fork.

Ingredients:

- 1 kg lamb

- 1 kg carrot

- 1 kg vegetable oil

- 300 ml small onions

- 4 bulbs small hot peppers

- 2 pcs. garlic

– 2 bulbs dried barberry

- 1 tbsp. cumin

- 1 tbsp. coriander seeds

- 1 tsp. salt

– to taste

The Tatar cuisine relies heavily on the main agricultural products of the region—cereals and livestock.

Pilaw (pilaf) is served at dinner parties, especially in the city. A popular local version is the so-called Kazan pilaw prepared with boiled meat.

The name of the dish, of Turkish origin, indicates the technique of its preparation - filling vegetable, grape, Rumex, hornbeam and quince leaves, or a thin dough layer, with various stuffings. In some regions it is called “sarma”.

Dolma in Azerbaijan is also considered a seasonal dish. Depending on the season, it is made with different plant leaves and varieties of vegetables. Dolma from grape leaf can be prepared throughout the year. For this purpose, fresh leaves are supplied and and salted in spring and summer months.