Skhіdnі lasoschi. Store of similar malts. Kozinaki from the mountains

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Licorice life near Turkey is guaranteed to you. More precisely, Turkish malt will themselves see your life insolently and without permission. Here, the culture of malt harvesting is special, ancient, like the Ottoman Empire itself. The first skin region is famous for its unique dessert. I will tell you about my lovers, who will always know the place in my heart, or rather the slut.

How to understand, what kind of dessert varto vibrati and bring home? Adzhe valіza is not gumova, but you don’t want to make a mistake.

Well, perche, don’t waste your time trying. The merchants of the confectionery trades from the satisfaction of the buyers are absolutely cost-free.

And in a different way, read the article, schob bratissya among all the various Turkish malts.

Skhіdna cuisine promotes a wide range of desserts. A lot of names of similar malts are well known in other countries ale rіdkіsnі saved the cob recipe.

Most of the varieties are prepared from boroshn, tsukra, gorіkhiv. In rich dishes for the filling, pistachios are used. Peas grow in different regions, and Turechchina is the leader in light export of fruits of sumac trees.

Popular malt varieties: names, stock, brewing features

There are over 200 types of licorice varieties. The secrets of the actual recipes are carefully kept and passed on from generation to generation. Nayvіdomіshi viroblyayutsya in on an industrial scale they are exported far beyond the borders.

There are no official classifications, but they can be divided into 3 main groups:

Borosno: baklava, kurab'є, shaker chicken. Cooking from different kinds of dough: dried, pistachio, phyllo, stuffing of a nayriznomanitnish.
Looks like soft zukerok: Turkish delight, sherbet, nougat. The basis of most lasoshchiv is starch, syrup. Like reminders - fresh and dried fruits, almonds, honey.
Looks like caramel and monpens: gozinaki, grilled.

There are no similar lassoshchiv, leather may have a unique relish.

Turkish Halva

Halva is a licorice confectionery variety.

Raznovidiv halvi impersonal.

Favorite:

pishmannya - Turkish halva. The locality of Kojaeli is respected by the fatherland of lasoshchiv. Cooking from wheat boar and tsukru, shatter thin "threads", yakі form at the spool. Another popular ingredient is oliya abo takhin (sesame paste).
shtovkhach kalevі - cook with boroshn, olії, honey;
peanut halva - based on honey and peanuts, without stump;
soan-papdi - based on milk and vegetables;

Among the majestic choice of leather, choose for yourself.

Nougat

Nougat - confectionery variety made from zucru, honey, almonds, macadamia peas, egg whites, candied fruits. Add the nougat at the chocolate zipper. W the word "nugat" is translated from Latin as "pea bread"

Among the differences of the nougat, there are three main ones:

Bila (mondorlato abo torron) - prepared from beaten egg whites and honey.
Brown - color gives lavender honey. Lasoschi may have a more firm, crunchy texture.
Videnska chi German - praline made from chocolate and hazelnuts.

The first recipes for white nougat were known in Baghdad from the book of the 10th century. It was pointed out to them that the nasif (that was the name of the nougat) should come from Harran. Ninі nasolod obov'yazkovo present on the holiday table of the Ukrainian country of Europe.

Sorbet or yakscho correctly sorbet (Sorbet) - a frozen dessert made from salted water with fruit juice, wine, liquor, preferably with honey. The first sherbets looked like powder from dried and delicate fruits, mixed with zucr. Later, Europeans came up with the idea of freezing sorbet, adding fruit juices to enhance the taste to the main syrup.

Larger original recipe with tops, milk, egg whites used in America. IN similar lands vikoristovuyut fruit, deyakі see add details hazelnuts, coarsely chopped dried apricots, dates.

Baklava - vypіchka from leaf dough with peas. There are several options for cooking: virmen, walnut, Azerbaijani, but the cooking technology is similar for all.

To prepare baklava, shari tista is laid on a sheet, covered with melted topsoil, in some recipes it is rosemary.

From above they sip with chopped peas: hairy, pistachio, and sometimes vicarious hazelnuts. Dali put another ball to the dough - a leafy virib comes out. Baklava is baked with 30-40 khvilin, then it is lightly poured with honey syrup, erysipelas with orange blossoms.

The skin region has its own recipe for dessert. At the Yegei Shari, they sip with almonds or with hairy peas;

Not less popular is Sütlü Nuriye - a light "version" of lasagne, de orange or rye syrup is replaced with milk. Şöbiyet - baklava, tops are added to the filling.

Naysmachnishi vidi baklava:

Sade (Sadze) - the most important baklava, without peas. Taku can often be eaten at a hotel buffet. How to put stuffing in Tudi vershkov cream and won’t miraculously go together, who has an allergy to peas.
Bül bül yüvası (Bul Byul Yuvasi) - baklava at the look of a nightingale's nest.
Kestaneli (Kestaneli) - with a filling of chestnut peas in tsukri.
Antep or Gaziantep (Antep) - this is how baklava can be called, prepared at the enterprises of Gaziantep (there is a Turkish place with the most delicious pistachios).
Cevizli (Jevizlі) - baklava with hairy peas.
Sütlü Nuriye (Syutlu Nurіє) - baklava, leaked not with syrup, but with milk.
Dürüm (Dyurum) at the sight of a roll. Sounds clearly in the sight of other species with its bright green color.
Havuç dilimi (Havuch Dіlіmi) - at the sight of trikutniks.
Kuru (Kuru) - dry baklava, in the least syrup and more peas with lemon juice (it has the largest term of applicability).
Fındıklı (Findikli) - baklava with hazelnuts.
Gelin Bohçası (Gelin Bohgodin) - at the sight of envelopes and with the maximum number of pistachios.
Sarı burma - forever wrinkled.

Deyakі sorti baklavi vіdrіznyayutsya vіd zvichnyh, ale to taste better.

For example, near Istanbul tse nasampered:

Faruk Gulluoglu
Hafız Mustafa
Ahsen
Koska

All these locations are located on Istiklal Street.

The lower and the tendencies, the malts are simply marvelous in their relish. Kadaif or kataif - Turkish tіstechko, prepared by a special rank. Even thinly cut into thin strips, sealed with almond flakes, seasonings and pour syrup over it.

To prepare kadaif, great mastery is required. If you ever try a kataif at least once, then remember this enchanting dessert for a long time.

Dessert is served at once with midnight, raspberry jams or with beaten tops. Wash down such a dessert with mіtsnoy Turkish cava.

churchkhela

Churchkhela is a traditional Georgian herb that looks like licorice zukerka. Main ingredients: grape must, peas, flour. Migdal, hazelnuts, chocolate, rodzinki are strung on a thread, wrapped around a thick fruit juice (often grape) and dried.

Churchkhela and її raznovidi are popular in other lands. In Virmensky, Greek and Turkish licorice "cowbas" is called "sujuk".

In different regions of Turechchini, there are options for preparing sujuk. In Izmir, Gumyushkhani, Artvini walnut peas, rodzinki strung on a thin thread and zanuryuyut boiled molasses or mulberry sik. Kahramanmarashi has a vicarious green pistachio filling.

At confectionery plants, vicory wort based on glucose. Ale, small private shops with malt sell licorice "cowbas", which only contains natural ingredients.

Lokum is one of the most popular and most popular similar malts. Turkish Delight - jelly zucchini based on starch and zucru, sprinkled with zukra powder. Іsnuє impersonal vidіv lasoschiv. Premiums are made up of dried finches, hazelnuts, and traditionally add erysipelas, mastic, orange bergamot, lemon juice.

Spravzhnya Turkish delight, like a sponge, with the onslaught of a swede, it turns a huge shape. This specialty is achieved after a trivial (about 2 years) heating of the starch. Zukor is one of the three main ingredients, yoga, as a rule, cannot be replaced by anything. Honey and pekmez vicorate for a specific taste.

Dodavannya wine or citric acid and zabіgaє kristalіzії, transforming sucrose to invert zukor. Confectioners themselves choose, skilki acid is necessary.

Lukum is one of the "visiting cards" of Turechchini. Virіb eksportuєtsya, yoga promyslovі vіrobnіstvo kontrolієtsі. Introduced to call special guests.

Turkish freezer

Dondurma (Maraş dondurması) means "frost of the Marash area", also called Dövme dondurma, which translates as "rub the frost" - Turkish mastic frost. Those who love similar malts are wondering what they think about the Syrian dessert Booza.

Dondurma, as a rule, includes ingredients: milk, whipped tops, salep, mastic and tsukor. Frost-free with elastic texture and unique relish, which imparts yoga salep - drink, based on orchid roots, powdered. Speech to avenge hydrocolloids, so that vibrate is elastic.

To obtain the correct texture, the milk mass must be beaten for a long time for the help of long barrels. Spravzhnya dondurma does not freeze, cut with a knife.

Frost, cream shops, sell street vendors directly from the vіzkіv. Sellers are recognized from afar - the stench of wearing traditional national clothes. Turkish shops sell the fee for heat and cold. This is the name of the hot drink salep. Vіn prepared from the same ingredients, scho and dondurma, piping with hazelnuts.

Visnovok

All tse not be found at our booth regularly. Otherwise, diabetes and elevated cholesterol would be safe. But you can do it, don't you think?

Do you have a favorite malt?

Skhіdnі malt - tse lasa naming, scho dvuє majestic kіlkіst kіlkіst nіrіznomanіtnі і maltіvі, scho shovoryuvalis pri krainah More than one thousand people at once. Stinks and confectionery products, zovsіm raznі behind the warehouse and technology of preparation. It is important that in Afghanistan, Turkey and Iran great choice lasoshchiv. It is even more common to vicorate for the preparation of similar malted peas, dried fruits, dormouse, sesame seeds, candied fruit, spices, rodzinka, honey and other. Today we have prepared for you an overview of the most popular cіkavih prescriptions Solodashchiv Immediately, to the warehouse of which enter various peas.

For a long time, such a product, like tsukor, was practically inaccessible, and to that malt all herbs were bathed for fruit juices and honey. The preparation of this kind of desserts was respected by the right art. The malt was small to achieve a high price and was accessible to only possible people.

In the history of similar forests, its role is played by the spicy climate. The technology of their preparation is such that the stench can be saved to last an hour without any cold places. We see that marmalade we love was created at the Skhodі. Everyone is familiar with the names of such delicacies, like kozinaki, nougat, halva, baklava, sherbet and churchkhela. Let's figure out how similar malt with peas are called and how they can be cooked.

If you want to steal a girl’s heart, insinuate the wild, crying, otherwise you deserve a gray old man for the sake of it, just treat them with your favorite malt.
Ancient Arabic syllabus.

Turkish delight pomegranate

In translation from Turkish, the name of the dessert sounds like “Turkish nasoloda”. Lasoschi can be cooked with starch, molasses (honey, zucru), water, sometimes coconut flakes - these are the titles of white delight. Pea lokum is wide-width, if such a mass is added to the whole or crushed peas.

For the preparation of mixed malt with peas for 5 persons, we need:

We put tsukor in a small saucepan, part of it in a big bowl of citric acid, pour in a bottle of water. Warm up until thickened with a stretch of winter. In another container, add starch, 400 ml of water, sik and citric acid, which is left out, bring to a boil and cook 3-5 quills. Z'ednuemo starch masu and tsukrovy syrup, apparently summish on a weak fire 30-35 quills, it is guilty to turn into a uniform, smooth masa. Add sesame seeds and peas to the pan, mix it up and put it into shape. The product is closed with a heat and it is taken for one night at the refrigerator. Vrantsі skhіdnu malted with peas cut into cubes. Before speech, the calorie content of such a dessert is high and becomes 510 kcal / 100 g. It takes about 10 years to prepare.

Inchmish

It is advisable to prepare a quick malt with hairy peas and additional sultanas. Dessert comes to Uzbek cuisine and is similar to its own tsukerki. Cooking:

for 1 st. hairy mountains that sultana;
20-30 g oven;
tsukrovu powder for sippannya.

Black raisin is the best for lasoshchіv pіdіyde, which may have a slightly sour relish, before the wines are dark. Ingredients (peas and sultanas) are sorted out, washed and dried, refined by a blender at a high speed. Let's give the mass in the capacity, as if the mass is already rare, we give it to her furnace. Wet hands form small sacks, rosemary with hairy peas, and rolled well in blood powder. Lasoschi are ready!

nougat

Traditionally, lovers of bagatma lassochi cook zukra with honey, different mind smeared with gorіhіv and egg white. For cooking take:

300 g zucru;
100 ml water;
100 g pistachios;
80 g honey;
one egg white.

How to cook?

Pistachios and other peas, used for making nougat, are covered in a dry frying pan. Vіdokremlyuєmo one st. l. tsukru vіd zagalnoї kіlkostі ta pribiraєmo ubіk. Zukor, which is empty, hangs a stewpan and pours it into new water. We put it on the stove and vmikaєmo the burner.

To bring respect: before boiling the syrup, it is necessary that the zukor will open up.

After that, how to boil the syrup, then choose such a thermal regime, so that the minimum viruvannya of the syrup is saved.

Boil to a temperature of 110 ° C, after which we add honey and carefully mix it. After that, the syrup is boiled to a temperature of 135-137 ° C. We beat the protein with a spoonful of zucru and pour it into a new thin glass of ready-made syrup (130 ° C) with continuous whipping. Prodovzhuєmo zbivati doki masa not zagus. We add peas to the end of the sum. The form was written with parchment and put into it nougat. We take it in a cold place and let it cool again.

Kozinaki

The unparalleled relish of the malt with peas under the name of gozinaki. Particularly befits її relish for children. Let's take care of cooking lasoshchiv.

At the pan, a flask of tsukra is sippy, until it is corrected, chotiri flasks are driven, and boiled until zagusannya.
At the syrup, two flasks of mountains (almond, peanuts) are simmering, smeared in front, mixed, cleaned from the fire and troch cooled.
More warmth sumish with an equal ball is spread on the swimmer, after which it is filled with heat until it is completely cooled.
The chilled mass is narrated by trikutniks, or we are given a different form.

Malt from the mountains

Such desserts are prepared from fruit juices, topsoil, condensed milk, boroshn, zucru with added almonds, peanuts, hairy peas, hazelnuts and cashews. Roasting, churchkhela, gozinaki, nougat and various ovens can be brought to similar malts with peas.

1 bottle of be-like mountains (peanuts, lіsovі and іn);
100 g cl. olії;
a can of condensed milk;
sesame.

Respectfully, how to prepare a dessert, where included, be-like peas, smear them in front. This is the procedure to enhance their taste and enhance the aroma.

Cooking technology

Peas are smeared, and after that, as the stink is getting cold, water-creaming is done with lushpinnya. In a deep stewpan, we let butter and mix it with condensed milk, cook until the sumish is thickened. Respectfully follow it, so that the masa is not digested, otherwise the confectionery will look too hard. Ready sumish znimaєmo s fire, add peas and even swidko mix. Seemingly, the form is twisted, as if the bula was covered in front with a plaid. Rozrivnyuemo surface and give the mass a good chill. If it becomes necessary, we will cut the dessert into small pieces and roll it around sesame seeds.

Baklava with peanuts and pistachios

Tsі lasoschi є bagatosharovy pie, which is made up of leaves of thin dough, smeared with oil. The stench is placed at the mold for brewing with balls, between some sort of trimmed peas, soaked in syrup, which is made up of zucru, lemon, erysipelas. Let's take a look at how to prepare such a healthy malt with peas and honey.

Peas, okremo, finely blended, peanuts mixed with cherry powder. The oil is spread in a frying pan and smeared into its shape. She has laid a sheet of dough, clearly oozes with olive oil and sips with peanuts. Cherguёmo balls to complete the form. The rest of the leaf is well smeared with oil and sipped with pistachios and peanuts, cut into squares. Vip_kaєmo at 180 ° C is close to 35 khvilin. We put honey in a saucepan, pour 100 ml of water into it, bring to a boil and cook 10 chills. Boiled breads are poured with syrup from honey, covered with foil and left for nothing. The calorie content of such baklava is 665 kcal / 100 g.

Deyakі skhіdnі malt for the old hours were prepared for a few days and navіt tizhnіv, but if the stench still stumbled on the Christmas table, then the dear guests were at the top of the bliss of the deli.

Today, we can’t afford to stand on the stove for 3 days of sleep, to cook divinely similar desserts, to which we were told by the now simpler versions of old-fashioned recipes. Enjoy delicious baklava, goatskins, or poppyseed pie, you can skin!

TURKISH MALT

Baklava honey with figs and almonds

Ingredients:
packaging of finished yeast leaf dough
150 g butter
100 ml honey
150 g dried figs
150 g almonds
100 g brown zucru
100 ml milk
borosno - for rozkochuvannya
almond - for embellishment

How to cook honey baklava with figs and almonds:

Thoroughly defrost at room temperature. Divide yoga into 12 parts. I work on the surface of the troch and stick it to the boar and flatten the layer even thinly, ideally 1-1.5 mm.

Melt vershkov oil | oil |. Scroll figs and peas 2 times through a meat grinder and grind with brown zucr.

Place the balls one on the second casserole dish, covering the third ball with olive and drying the skin with brown zucr and pea-fig zukrovy sum.

We pierce the edge with an important knife and cut the workpiece into rhombuses. Let's melt it with top butter, what is left out.

Decorate the leather rhombus with almond peas. Vipіkati 25-30 hvilin|minutes| at a temperature of 180°C. If the top ball burns out later, it is necessary to cover the sheet with foil.

Put the honey into a saucepan and heat it over full fire until it boils, pour in the milk and cook, stirring, 3-4 chilli.

When ready, baklava should be poured lightly with syrup and let it seep well for 3-4 years.

Baklava by Oleksandra Seleznyov and for the Turkish recipe.

Shaker Delight

Ingredients:
4 chewing gums
360 g boroshn
300 g vanilla blood powder
8 art. a spoonful of melted olives
0.2 teaspoon saffron
0.2 tsp turmeric
30 ml cognac or brandy

How to make Shaker Delight?

Pour saffron and turmeric with cognac and stand overnight. M'yaku melted oliyu rubbed with a spatula or with a wine glass until significant clarification.

Eggs zhovtki relatively rozterti s | iz | tsukrovoy powder, zmіshati z | iz | oil | oil |, cognac and grind again.

Boroshno ask and step by step z'єdnati z|іz| butter-egg sumish. Zam_siti more elastic, trochs sticky tight. Download in a bag and put it in the refrigerator for 30 hvilin.

Chilled and divided into shmatochki zavbіlshki with hairy gorіh, lightly press them down and lay the shortcakes on the deco and sprout the saw of the wife.

Vipіkati 8-10 quills in the rose oven at a temperature of 180 ° C. Cool down. For bazhannya before serving, you can sprinkle them with tsukrovoy powder.

Reigelach bagels for the recipe

Revani: a pie with leaks

Ingredients:
6 great eggs
300 ml natural yoghurt
150 ml olії odorless
240 g boroshn
200 g semolina
10 g of fluff
700 g zucru
1 sachet of fluff
800 ml water
sik of the great lemon
50 g honey

How to cook revani:

Beat eggs z|іz| 200 g zucru in a deep dish until it becomes uniform. Introduce yogurt into the egg mixture, according to semolina and borosno, as it is fluffed, without adding to the whipping process, pour in the oil and mix again.

Deco with high sides to decorate with olive. Quietly cook in the preparation of the sheet and boil the pie at a temperature of 170 ° C until a smooth golden-brown crackle is established.

Zmіshat water and tsukor, which is overflowing. Bring the sumish to a boil and cook on a full fire until a sample is made on a string of tovst (cool some syrup, take it with your thumbs and fingers, stretch the string between your fingers), add honey and lemon juice.

The ready-made pie is cut into portions and sprinkled with syrup, let it soak for 4-5 years, serve cold.

Bali Lokma: Donuts

Ingredients:
250 g boroshn
200 ml water
1 big egg
2 tbsp. spoons with hot zucru
0.2 tsp salt
sachet of dry yeast
1 l olії - for deep-frying

Syrup:
800 ml water
500 g zucru
sik of the great lemon
50 g honey
zest of one lemon

How to cook bali lokma:

Drіzhdzhі zmіshati z boroshnogo scho prosіyaє. Lightly beat the egg with a fork. Knead as thickly as a pancake, pour water step by step, and then make the consistency of thick sour cream.

Cover it with hot water and put it in a warm bowl for 30 quills. For syrup, mix water and zukor. Bring to a boil and cook on full heat until a sample on a thread of toast (cool the troch of the syrup, take it with your great fingers and stretch the troch, stretch the thread between your fingers), add honey, zest and lemon juice.

As soon as you put a wet spoon into the deep fat, immediately after you put a portion of donuts into the syrup, the stench will seep out until the party comes to grease.

Ready to put the donuts into a glass bowl, serve hot.

Tulumba

Ingredients:
30 g margarine
0.5 bottles of water chi milk
230 g boroshn
4 eggs
0.5 bottles of dewy ole

Syrup:
1/3 bottle of water
2 bottles of tsukru
juice of half a lemon

How to cook tulumba?

Varity 5 chills|minutes| on the right fire, help me. Take it out of the fire, give it a chill, kill it with eggs and stand for a year.

After placing it firmly in a confectionery bag with a toothed tip 2–2.5 cm in diameter, put 5–6 cm long sticks into the boiling roslin oil and brush them to a ruddy color.

Put the tulumba in the cooling syrup for 15 quills. After that, put it on a dish and serve it to the table.

And how are the similar malt prepared? Share in the comments with family recipes!

GEORGIAN MALT

Kozinaki

Hi New river You can't get by in Georgia without peas and honey caramel. For the right Georgians, there is the relish of childishness, which I create as a holy thing. Following family traditions, until the sacrament of cooking these malts, they lure children, passing the recipe from generation to generation.

Ingredients:
1 kg of peeled hairy peas
3 art. spoons of sugar powder
500 - 700 g honey

How to cook gozinaki:

Roast the cleaned peas in a frying pan, then grind them large with a hot knife. Pour honey into a low saucepan or a bowl for cooking and cook on a small fire, stirring constantly. To find out what honey is ready, take a drop for a test - as if it didn’t spread on a saucer, the necessary consistency has been reached.

Sip into the boiling honey of peas and, intensively stirring, boil the dots, the docks do not notice the characteristic aroma (approximately 10-15 quills).

In the middle of cooking, insipt tsukrovu powder - even kozinaki will look more crunchy and not bite on the teeth.

I put the otriman masa on a wooden board, well soaked in cold water. Take a wooden rocking chair and, lightly soaking it, swish the pea-honey masa into a layer of 1 cm.

Draw a layer on a rhombus, constantly floating below the water. Let's sweat it out to dry less in the future.

Georgian halva

Simple and inexpensive sausages are prepared at the saint's, and on weekdays. On top of the more well-known Arabic version, the Georgian halvah is a more savory pistachio, lower pea mass. I'm hot! Lower, rozsipchaste, khrumke, which is literally a dance in the mouth. For one, name everyone who, having tasted it, becomes malt.

Ingredients:
250 g melted butter
500 g corn boroshn
400 g zucru
200 ml water
1 bottle of almonds and/or hairy peas

How to cook:

Make syrup from water and half of the zucru. For wines to be the same, add water to the tsukor and heat it on a weak fire, until | docks | tsukor povnіstyu not razchinitsya, but don't be arrogant.

Boroshite ask for a bowl. Vershkov oil melt it on a weak fire, boil it vigorously, add zucor, which is overflowing, mix with a wooden spoon and coat 10-15 quills, stirring constantly.

Ready borosno maє buti golden and rozsipchatim. Znіm_t flour|boroshno| from the fire, zmіshayte z | іz | with chickpeas and, stirring fast, pour in the sucrose syrup until a homogeneous thick mass is made.

Turn the saucepan onto the stove and, on a weak fire, smear all the sprats of fluff. It is easy to cool, lay on a clean deco or work on the surface, go through a rocking chair, so that it becomes a smooth layer of 4-5 cm thick.

Let it cool down and cut on a rhombus with a side of 4-5 div.

Leaf pie with pea filling “Bagrationi”

A comedy story is tied around this pie. Following orders, the recipe was taken from the royal family of Bagrations, starting from the XV century. At every time, so stverdzhuvav lord kav'yarnі "Sayat-Nova" that for example past the last century was respected by the secular priest of Tiflis. Z tsієї legendary kav'yarnі pirіg "Pishov among the people", and in Radian hour If the leafy dessert was called "Napoleon", behind the pea cake there was a wondrous name - "Napoleon Bagrationi". And yet we still acted like a historical oxymoron.

Ingredients:

Tisto:
2 eggs
1 st. a spoonful of wine otstu
500 ml water
250 g melted butter
1 flask borosna
0.5 teaspoon salt
1 Zhovtok
2 teaspoons chi vodi milk

Filling:
2 bottles of purified hairy peas
1 bottle of raisins
3 bottles of tsukru
1 teaspoon ground cinnamon (for bajan)

How to prepare a leafy pie with pea filling "Bagration":

Eggs, wine ocetus, mix well with water at once. Incrementally introducing sumish pros_yane borosno, zamіsіt is not so cool.

Divide yoga into chotiri parts. Cut the skin part to a thinner, smear with melted butter, fold in an envelope, re-smear with oil.

Follow the operation chotiri time and put it in the refrigerator for the first time. Let's re-roll the leather shmatok finely, smear it with melted butter, fold it in an envelope, re-cut it thinly with the shape of a sheet.

Lay the skin layer one by one on the sheet, pierce it with a fork in decal areas and vip.

The remaining, fourth layer before the vipіchkoy to smear egg yolk, diluted with milk or water, so that a golden streak viyshla.

At the breaks, while it’s still fresh, prepare the filling: clean the hairs of the peas, cut the rods and the zucor of the dvіchi through a meat grinder. You can add a teaspoon of ground cinnamon to the filling.

Ready cakes are pierced with pea filling. Upstairs lay a cake made with a scribble. You can serve the pie in full, or you can cut it into rhombuses.

Kada

Quite for a home-made leaf oven and mix it up on matsoni - it’s so easy to come out, with a sulfuric taste, or you can add sour milk or just water. And the filling is the same - borosno, re-smeared with olive oil and zucr. Traditionally, the kadu is vip_kayut at the form of ravlikіv, rollikov chi kіltsya.

Ingredients:

Tisto:
1.5 bottles of borosna (about 200 g) + more trochs
100 g butter
0.5 vials of water
1/2 egg and 3 teaspoons of milk - for smearing dough
strength - on the tip of a knife

Filling:
3 tbsp boroshn

1 bottle of tsukru

How to cook kadu:

Ask bountifully with hot water, dig deep into the middle of the burial and pour water into the sill. Shvidko knead the dough and download it in a bag.

Roll a ball at a layer with a thickness of 1 cm, lightly smear with butter, fold it four times and let it stand in the refrigerator.

Let's re-roll, fold four times and re-fill in the refrigerator for 10 minutes. Repeat the same 2-3 times.

While it’s still fresh, prepare the filling: sip into the frying pan boroughly, brush it over, stirring, erysipelas, then add oil | oil | and lightly smudge.

Rise of the fire, immediately sip on the boar zukor, resolutely stir and cool. Heat up the oven to 160°C.

Ready to divide the dough into two parts. Cut the skin at the layer with a thickness of approximately 1 cm. Place half of the filling on the skin layer with an equal ball and carefully download from the second one, finish the roll.

Turn the skin roll with a raft. Top with egg, beat with milk. Lay a ravlika on a borosny deco and vipkayte 45-50 whilin, until the vein becomes golden.

Wiymіt from the oven and let cool.

Kopisha

Garbuz, Megrelian steaming. Korisne, a rich dish, savory with jams from cherries or hairy peas - the miraculous winemaker of the ancestors, yaks were known on ideal savory days.

Ingredients:

1 kg licorice nutmeg
boiled or honey - for serving

How to prepare a copy:

Razrіzhte harmelon on large shmatki, clean it from the bottom and picks and cook at the steamer. Or place it near a special pan for steaming and put it on a medium fire.

After 15 khvilin, the garbucha is ready. Serve the garmelon to the table with your favorite jam and honey.

Virmensky malt

Bagarj: poppy seed pie

Bagarge love is not less for yogo juice poppy seed filling, Ale, and for the bloody tіsto, zamіshane with a special rank, - lower, licorice, what is in the mouth.

Ingredients:
20 g dried
2 eggs
30 g butter
150 g zucru
450 g boroshn
1 st. a spoonful of melted butter a pinch of salt

Filling:
100 g maca
2 tbsp. spoons tsukru

How to cook bagarj:

Find out about 0.5 tbsp. warm (not hot) boiled water. Give me a pinch of salt. Eggs will rise from 150 g of zucru until I become uniform.

Mix up the rosemary yeast with egg and zucrum sum and melt it with top oil. Stepwise enter at sumish borosno.

Vimіshuyte quietly for 15-20 minutes|minutes|. Cover it with a servlet and fill it in a warm bowl for 1 year. Let's renew the opportunity and surplus for 1-1.5 years for pidyoma.

For the filling, pour the poppy seeds in the mist with sprinkles and let stand for 10 khvilin. Anger the water and scald the poppy seeds again.

Pour the water and see the poppy. Vsipte tsukor and grind with a wooden weaver until the vines are divided into poppies and the masa becomes homogeneous. (You can add poppy and zucr at the blender.)

Divide the dough into two uneven parts. Most of the time, cut off a round shortbread. Place it on deco, smeared with melted butter.

On the cake, apply a line with a saw line that crosses, clearly smear with a beaten egg. To divide a smaller part of the test into a navpill and download two additional cords of a 0.5 cm zipper.

Weave them together and put them along the edge of the shortbread. Brush with an egg. Place the filling in the middle of the cake, spread it on all surfaces.

Heat the oven up to 160-180°C. Whisk the pie for 20-30 minutes|minutes|. Ready bagarjte in portions and serve.

gata

Gata is a varied leafy pie with zukrovy stuffing, one of the widest confectionery varieties in Virmenia. Get ready for everything holy and always for the wedding: she is called to distribute the gata to her girlfriends, like to pick it up from the spring cloth.

Ingredients:
8 flasks of boroshn (trochs over 1 kg)
2 bottles of warm boiled water
20 g dried
20 g zucru
200 g butter
400 g melted butter
400 g zukrovy powder
4 chewing gums

How to cook gata:

Drіzhdzhі rozdelіt near warm water, add tsukor. Step by step, enter at sumish 5 tbsp. millet borosh. Melt 200 g of butter | oil |.

Pour into the dough. Relatively vimisity. Place it quietly in a warm place, cover it with a towel and fill it with 40 strands.

For the filling, add 300 g of melted butter | oil | z|iz| tsukrovy powder. Give the giblets generously, what is left out.

Continue to rub, the docks are uniformly spreading the masa. Heat up the melted butter that is gone.

Tisto lay on flour | boroshnoy | stіl, once again vimіsіt i razdіlіt navpіl. For the skin half of the dough, beat out the dough pieces 6-7.
Give the dough the shape of a kuli, cut it around the layer with a thickness of about 2 mm and brush with melted butter. Fold the layer navpil and re-split.

Take away the layer again to cover with oil, store it up and expand it. Repeat all these operations 4-6 times.

Take off the layer of dough and turn it with a roll and cut it into 4 parts. Cut the skin part of the roll into a round cake with rosemary from a dessert plate.

Put 1/8 part of the filling near the center of the skin shortcake, hem the edges, shape the kuli and carefully, trying not to tear it tightly, put 1-2 divs into the shortcake.

Heat up the oven to 180°C. Decorate deco with melted butter. Lay the shortbreads on the sheet with the seam down.

On the skin of the shortbread, apply an ornament with a fork at the diagonal lines that are tinted. Clearly smear the cakes with jovt and vip 30-40 quills.

Serve the gata immediately after the sip, warm or overt. You can save її a few days.

Nazuk from hairy peas

Nazuk is an old-fashioned licorice herb, a recipe that is passed down in families from generation to generation. The gentleman's skin is cooked in his own way: with a salty filling or with licorice, if you add vanilin, and if you care that the right science is prepared only with saffron. Nazuk with hairy peas is one of the best options for this dessert.

Ingredients:

Tisto:
400 g boroshn + trochs boroshn for sipping
10 g dry yeast
1 bottle of full-fat matsun or 250 g sour cream
200 g butter
1 st. tablespoon melted butter
2 chewing gums - for smearing
dribka salt

Filling:
200 g butter at room temperature
300 g zucru
200 g boroshn
70 g hairy peas
a pinch of saffron (or 1 teaspoon of ground cardamom)

How to prepare science with hairy peas?

Ask borosno, add dry yeast and strength, mix. Pour in the melted butter | oil |, constantly stirring the sum with a spoon.

Add|Add| matsun or sour cream and mixing dough. It can be both homogeneous and elastic. Burn the dough in a servette or put the grub in the refrigerator for 3-4 years, or rather for nothing.
For the topping, rub the oil in the bowl with a spoon or a wooden spatula, add zukor, saffron (cardamom) and continue to rub, until the zukor is not broken again. (You can use a mixer or a blender).

Ask carefully, add to the spicy butter-tsukrovo sumishi and thoroughly mix. Peas to grind at the hub of the blender.

Add to the filling, stir. Quite and divide the filling into 4 pieces. One part of the dough is spread on a table, sippy borosny, a straight-cut layer with a thickness of 2-3 mm.

Lay one part of the filling on the layer, trochs coming out of the edges. Level the filling and carefully turn the ball around the roll.

Trochs take the roll with your hands or with a rocking chair. Cut the roll with a knife for 8-10 skips. Repeat everything with dough and stuffing, which is left out.
Heat the oven up to 180°C. Decorate deco with melted butter. Lay skewers on a roll on a sheet, smear with a beaten zhovt and vip 20-30 quills.

I’m ready to put the science on a plate in a bowl of balls and serve.

Yugathert

Yugatert - squares of leaf dough, filled with honey. Listkove testo vikoristovuetsya in rich Virmensky malt, but here it is especially: brewed, mixed with milk. As soon as you are far away from the right high-quality honey, you will be able to know the right taste and aroma of yugatert.

Ingredients:
500 g boroshn
100 g melted butter
3 eggs
100 ml milk
1 teaspoon sodi
150 g honey

How to cook jugatert?

Boroshno ask girkoy in a deep dish. Beat the eggs with a whisk and a mixer. Melt Olya. There is little dredging at the center of the boroshnya girka, pour in beaten eggs and half of the melted olive.

Mix it up. Boil milk, add | add | soda, stir. Pour into the dough with a thin glass, constantly stirring with a spoon.

Good vimisity. Rozkotіt іsto in a thin layer (not thick 1.5 mm). To smear with melted butter | oil | and pricipte with a thin ball of borosh.

Fold tightly with an envelope, bending the edges to the center. I’m going to spread it again, brush it with oil, sip with boar and put it in an envelope.

Repeat all these operations 6 times. Restore the dough into a layer of zavtovshka approximately 4 mm. Heat the oven to 170°C.

Grease with deco oil or a large frying pan. Lay the shortbread shortbread and vip 10-15 quills.

Put the finished shortbread on a flat hard surface and cut it with a knife on small squares.
Melt honey in a water bath. Spread the squares on a dish and pour honey over it.

Gorikhova halva

Such a popular mix of salted malt, like halvah, has been used for more than one thousand years, and in a single hour, thousands of ways to prepare it have been invented in different countries. Virmenska gorіkhova halva is not a simple variant of the strain. Peas are taken whole and boiled in milk syrup. To try this dessert, let's keep it warm, until the milk mass has caught up, you can smell the lower consistency and the top-pea-pea relish, smacked with cinnamon. In a chilled state, halva becomes more rosy and gains more rich aroma.

Ingredients:
400 ml milk
200 g zucru
20 g corn starch
200 g hairy peas
100 g butter
0.5 tsp cinnamon

How to prepare gore halva?

Mix the starch with 50 ml of cold milk. Pour the milk that is left out into the saucepan, add the zukor, mix.

Bring to a boil on a small fire, stir from hour to hour, and continue to boil 5 chills. Pour in a thin glass of starch dilutions with constant stirring.

Bring it to a boil and burn it out of the fire. Vershkov oil | oil | melt in a frying pan. Coat the pea hairs until the stench turns golden brown.
Ready to put the peas at the pan with milk syrup. Mix well. Put the pan on a small fire and lightly cover it with a lid, so that the steam does not go out by name. (You can tie the lid with a towel or vikoristovuvaty zamіst kastruli pressure cooker or multicooker.)

Znemagayte gorіkhovu sumish on the arc of a weak fire about 30 khvilin. Then add cinnamon and carefully mix the sum, trying not to break the peas.

I’m ready to lay the hot halva at the bowl of a bowl or molds for cupcakes (paper, metal and silicone).
This dessert can be served hot or cold.

Recipes taken from the books of the Eksmo publishing house, “Virmenskaya Cuisine”, “Recipes of Georgian Cuisine, You Like It”, “Turkish Solodoschi”

Skhidni malt - a group of confectionery varieties, native to the cuisines of the peoples of Central Asia and Transcaucasia.

Inspection of rice of similar malts in other types of confectionery varieties - presence in warehouses and additives in particular dishes, not dominant in European cuisine.

Batkivshchyna of similar malt- Turkey, Iran, Afghanistan. In Europe, confectionery varieties are made in Bulgaria, Macedonia, Bosnia, Romania, Greece. In Russia, arid malts are koristuyuyutsya post-yynym drink.

There are close to 200 different varieties of similar malts. In the skin region, there are special traditions of local manufacturing. Spravzhnі skhіdnі malt is prepared by special confectionery - kandalatchi. For the production of such malt, it is necessary to have special equipment and similar cooks.

Assortment of similar malts

Boroshnyanі skhіdnі malt- baklava, lazzat, shaker-churek, zemelah, kurabi, sakiros and others. Boroshno malt malts are vibrated with a great amount of fats, with additional additions.

Similar malts to the type of soft zukerok- Turkish delight, Turkish delight, sherbet, kos-halva, nougat and others. The malts are made from whipped white and fruit-jelly masses, fondant masses with added peas, and are sprinkled with tsukrovy powder.

Similar malts to caramel type- peas in tsukrі, gozinaki and others.

In ancient times, malts at the Skhodі were credited with magical power. At that hour, tsukor buv rіdkіstyu and in malt they added honey and juices of licorice fruits. And the preparation of malt was taken up by healers, pharmacists, and then the profession of confectioner appeared. So the word "zukerka" is like a pharmaceutical jargon. In the 16th century, so-called zakrovannye and processed fruits, yakі vykorovuvali s jubilant method. An indispensable component of similar malts is erysipelas water (essence of trojans). Її vikoristovuyut in the preparation of more lassoshchiv. Ale yak zasіb refreshing the skin, erysipelas water was victorious at Ancient Persia. The power of the Trojans was described by Hippocrates and Ibn Sina (Avicenna). You can buy more malt today in pharmacies. For example, in Iran, in the number of "licorice" shops you can not buy one of the main similar malts - sherbet (sharbat). Tsey old and licorice zasib with angina and temperature is sold in pharmacies.

In Europe, skhіdnі malt plants begin to appear from the XV century. Through the high price they were served like vishukan delicacies in the houses of aristocrats. Ale with the development of trade, malt become accessible, whether it be people. It is probably that baklava and halva are the most popular among Europe's similar malts. Over two and a half thousand years ago, baklava was prepared in the territories of modern Greece and Turkey. Tsі powers dosі super talk about persіst baklavi winemaking. However, the first written riddle about baklava is found in the kitchen book, as it is collected in a museum in Istanbul (Turechchina) and is dated with a sickle of 1453. Might be that a lot of Turkish vchenih is respected by the fatherland baklava in the town of Gaziantep, and the patent bureau has seen that place a patent for the preparation of malt.

So chi іnakshe, but it is practical in the skin kraїnі є your recipe for the preparation of baklava, and you can find recipes in the sovіdnіh villages one type of one. And the traditions of baklava were formed in different powers. For example, in Iran she played an important role in wedding ceremony. Narechena baked baklava for the fathers of the betrothed, as if it were a good person. Khalva was seen at home in Ancient Persia during the Achaemenid dynasty (558-330 BC). IN to the current world I see two types of halvi. One type is based on chalked olive crops or gorikhiv. Three main components of this halvi: pasta with nasinnya or gorikhiv, caramel masa or honey and the so-called pinotvoryuvach (licorice root or thorn root, which is also called mile root). The second type of halvi is made from vegetable borosh. The main components are borosno (often wheat), vegetables (for example, carrots or sweet potato), zukor, water and melted or topped butter.

Sometimes other components are added to halvah: semolina, boar peas, milk, spices (cloves, cardamom, cinnamon, saffron), eggs, fruits and others. IN Similar Europe The largest nabula was halva from the dormouse plant. The preparation of halvi requires special ovens and tools, and confectioners-kandalatches are responsible for special skills (for example, the rise of hot pinto-like masa). It is very important for that to cook halva in the home minds. However, there are recipes for home cooking. Another popular malt in Europe is lukum (lokum). Tsіy nasolodi over five hundred rokіv. Yakshcho lokum roblet iz tsukrom, tse sheker-lokum (in Turkish sheker - tsukor), and yakshcho with boroshnoy, tseker-lokum. The main components of Turkish delight are starch, erysipelas, and agar-agar (growth substitute for gelatin). For example, in the 18th century, confectioner Ali Mukhiddin Hadji Bekir made a sprig of new varieties of Turkish delight and added peas. In Europe, Turkish delight having spent 1897 years. The very same Mehmed Mukhiddin, onuk of Haji Bekir, brought some malt for the exhibition to Brussels.

One of the varieties of Turkish delight is called "liz". Tsya malt with pistachios, cardamom, cucreous pisku and erysipelas are already popular in Iran. So it’s possible to cook the almond itself with the addition of almonds or coconut.

The Europeans were honored with Turkish delight, which suddenly turned out to be similar to the tsієї malt - marmalade. Such a name resembles the Portuguese marmelo - quince, to which a handful of marmalade was boiled with quince juice. A similar story has become tsukerki, as the French called roasting. At the Skhodі tse bula halva from the mountains of coarse broom. In the lands of the colossal SRSR, roasting with chocolate is becoming very popular

Near Turkey, in the region of Khavran, for five hundred years they cook hoshmerim - a special syrian dessert. According to the legend, the girl prepared this dessert for the people. I just managed to try yoga, as the team yelled: Hos mu erim? (“Does it suit you, my man?”). The viguk itself was given the name of malt, which is a symbol of Khavran.

Practically in any store you can buy different kinds of stoves, like European names. However, like marmalade and roasting, many of them came to us right away. For example, in the form of figurines - stars, bunnies, pіvmіsyatsі, cholovіchki skinny - a shaker is called. And the oven is in the form of a flower with jam, or in the middle of the jam - smoking.

In Afghanistan, it’s even more popular, it’s called “kolcha khataї yo abe dandan”, which in translation means “pechivo, scho in the mouth”. For the preparation of vikoristovuetsya borosno, tsukrova powder, oliya, pistachios and cardamom. It’s heartbreaking to go out rozsipchasti and diyno tane in the mouth.

So, there are many sights of zuceroks and ovens in Europe, and pies are less common or unknown. For example, kata is the national confectionery variety of Transcaucasia. Whole leaf pie or pie stuffed with olive oil, borosna and tsukrovy powder.

And in the most popular selection of similar fairy tales "A thousand and one nothing" in the description of Maruf-cherevik, a kunafa with bjolinim honey is mentioned. All the malt from the mountains, burnt with thin vermicelli, or the pure kadaif.

Two types of kunafi are popular in Syria: mabrume - vermicelli with peas and white yogurt and nablusiya - vermicelli with hot syrup, poured with syrup. At the Arabian Pivostrov, you can see kunafa with manny cream. In Turkey, for kunafi, they prepare a spicy kadaifu. Then we lay a part of the dough for deco, add the filling, fill the beast with dough and boil it - such a pie comes out. Ale, it's not so easy here. Kunafa I will also call the dough, and kadaif - I will call the malt. Shvidshe for everything, such a swindler is tied up with special features.

Zagalnovіdomo, scho on the Skhodі the most popular drink tea. At the teahouse, malt is served before tea,
often yogo p'yut reproach z tsukr. However, there is no malt, as you can replace the zukor. It’s called out “here” and prepared with almond powder, pistachio powder, cardamom powder, sucrose powder and erysipelas. Deyaki see the malt prepare for the holy. For example, jelabi is a national tribute to Afghanistan. Її prepare for the spring holy Navruz. And the most diverse licorice herbs are preparing for the month of Ramadan. Shovechora from the sunset, the hour has come for the conversation of the last day of fasting. Masters prepare Vishukani Stravi to please relatives and friends. Aroma soups are served on the table, and the most delicious stravy s meat, i, zvichayno, traditional malt.

In different lands, baklava, Turkish delight and a lot of other malts are prepared. Ale є th takі, scho prepare only the first hour of Ramadan. So, for example, in Turechchyna, tse gulach is soft, soaked in milk, balls of rice cake, sifted with pomegranate seeds. Shbakiya is prepared at the Arabian Brewery - malt with sesame and olive oil with added cinnamon, anise, saffron. In the United Arab Emirates, a manny cake is prepared with pistachios and almonds. In some recipes for this cake, the author should give the place for the almond and add cedar peas.

In Iran, zulbia, okra and goose fil are popular. Zulbiya is prepared with yogurt, starch, borosna, olії, with additional saffron. Okra is even simpler in the preparation of malt and boroshna, eggs and olії. Gush-e fіl, yak and zulbia, are prepared on a yoghurt basis, with the addition of an egg that is boar. All the ingredients are united, which, after preparing them, are dipped in thick syrup with zukra, honey, erysipelas and lemon juice.

In Lebanon, at the beginning of Ramadan, a complaint is prepared - compote from dried dates, with additional rodzinka, almonds and cedar peas. And tajf is served with malt - mlints with cream from tops and syrah, drenched in zucchini syrup. The month of Ramadan will end with the Holy Razgovinnya (Turk. Eid al-Adha) on a yak, so the ts and other malts are prepared on their own. And in Turkey every day there will be another sacred tsukra - Sheker-bairam.

Solodashchiv is a majestic quantity and it is impossible to rename them in the boundaries of the state. At the end, I want to bring folk wisdom: “Riznі stravi are called even, and malt - lassoshchi. I don’t eat salmons, they enjoy salting with salmons ”…