These traditions evolved over the centuries, therefore, the recipes of many dishes remained unchanged, and some are simply brought to perfection by modern chefs. There will be no exception in this issue and Dagestan cuisine.
Dagestan cuisine went through thorns, before reaching the stars. After all, living conditions in this country have never been easy. Alpine villages and auls nature did not spoil the abundance of food. Even today, the residents of these areas is not easy: there are no shops nearby. We have to live subsistence farming. The main products that any Dagestan has is flour, cheese, a large amount of greens, lamb, goat meat and other meats. In spite of...
The taste of the origin of the dishes is likely to be determined by the country from which the raw materials used to produce them have spread. For example, the roots of potato dishes are best sought in Germany, and in flour in countries where cereals appeared. Thus, dumplings, kibins in our country came from the Black Sea coast, along with the conquest of Russian lands, and the Karaite and Tatars were brought to Lithuania.
The sculptor suggests that our chests, commonly known as "lizards", are nothing more than relatives of Italian lasagna. On the other hand, there is no need to have a big mind to put and cook a burgeoning pancake. It was Lithuanians who could find him without seeing climbing, says the scientist. Likewise, with bread, pancakes - the idea of having a hot meal on a hot surface can be born simultaneously in many countries. By the way, the French may be surprised and perhaps even ruinous when they learn that we have made a special contribution to the creation of our proud mountaineers.
Traditional Dagestan cuisine
Dagestan is translated as “the land of mountains”. And indeed, most of its territory is occupied by ridges, and the most massive of them is the Main Caucasian. The mountainous terrain and proximity of the Caspian Sea greatly influenced the lifestyle and traditions of the Dagestanis, including gastronomic ones.
The mountaineers are cooked from what is always on hand: meat, dairy products, flour, potatoes, corn, greens ... And for the most part their dishes are simple and satisfying: what else does a person who is engaged in hard physical labor need from dawn to dusk? But on solemn occasions real dishes are appearing on the Dagestan table - meat, flour, and sweet. Many ethnic groups live on this land: Avars ...
It is said that Jerzy Kulchik, who was the first king of Poland and the Grand Duke of Lithuania, John Sobieski, was baked for breakfast after the army of two nations fought against Vienna, fighting the Ottoman Empire. The cake was baked by a cookie maker to boast the Turkish religion. From Vienna, baked goods reached Paris and spread throughout Europe with the name Creations.
Food selection and its preparation methods are often dictated by simple necessity. Why is Northern Italy considered a cheese country, and the Lithuanians have only one white curd cheese, although the conditions for raising cows are the same in both countries? Most Italians do not tolerate lactose and cannot use fresh milk. The only way to keep this useful product is to drop it. Most Lithuanians suffer lactose. Laužikas. - Or why rye, and not wheat bread, is considered a national treasure of Lithuania?
Dagestan cuisine
Dagestan! The most ancient cradle of many Caucasian peoples and nationalities, unique in its composition, is a multinational republic with dozens of ethnic groups consolidating around its kindred and language related but independent large six nations: Avars, Kumyks, Dargins, Laks, Lezgins, Tats.
In unfermented lands, rye is usually grown, because here they are much better than wheat. The state of Lithuania has established itself in the region of such lands. This led to the nutritional habits of the Lithuanian family, from which the Grand Dukes of Lithuania also arose.
After the state was created, the ration of the rulers became a good example for others. This tradition has also been driven by poverty in poorer countries. It is not surprising that the best use of the forest is still the ability to prepare Dzukis. Residents of the more fertile regions of Suwalki, northern and central Lithuania, could often afford to eat meat from domestic animals, good wheat flour dishes, and drink milk, so donations for wildlife did not go too far. Nevertheless, it is strange, why did the traditions of fish dishes come to our kitchen outside the sea? The sea has always been alien to the Lithuanians, frightening and incomprehensible.
The cuisine of each of these peoples is somewhat similar, but it is also original, continues the thousand-year tradition of the ancestral peoples of the indigenous population of Dagestan.
In recent times, the menu of the majority of the poor mountaineers has been scarce. Vegetable and dairy products prevailed, of which they cooked lean soups, cereals, barley bread, dairy products ...
They could not appreciate the benefits of this large marine salt body for a long time, says Laužikas. - Once we could reach even two seas, but we did not see the need to build ports or have a fleet. Therefore, sea fish did not become Lithuanians for such an important daily meal as, say, people living in the Mediterranean. Our culture was formed in forests, where there was no shortage of rivers, lakes and various fishes. And by the way, they will not miss it: pike, salmon, sturgeon or eel.
Lauzhikas, this is understandable, since from the very moment of the state we were in the Catholic space of Western culture. In Russian recipes, we can find a lot of dishes that they store in Lithuanian, says the historian. At a time when we were becoming the periphery of this state, we took everything from Russian cuisine.
Dagestan flour halva
We bring to your attention a recipe on how to prepare Dagestan flour halva with a quick hand. Many people know the taste of halvah from childhood, they were treated to relatives when they went to visit, and on holidays, she was an obligatory meal. Today, not every young mistress can cook it. Having prepared it yourself, you will surprise your relatives and relatives with a new dish. Although the recipe will have to tinker, but the result will be worth it. I am sure that your household will really like halva in Dagestani and will ask you to cook it more often, write on the page of Dagestan cuisine in social networks.
In the Gothic period, the dinner of the dukes divided the abundance of drinks and dishes and their disgust. There were so many people in pots that food was sometimes served on horses on the table. Such habits have existed for a long time. The wealth and well-being of the old, especially baroque, in the kitchen, were fatty - both human and food. For example, pork products are the most valuable fat, fat. Their chunks were plentifully pressed into dry beef or turkey. Butter - flaxseed, hemp, poppy seeds, already pressed in those days, were considered more suitable for the period of starvation.
For halvah need:
• wheat flour of the highest grade - 1 kg;
• melted butter - 300 g;
• icing sugar - 600 ...
Dagestan miracle
In Dagestan, you must certainly try khinkal and miracle. Khinkal is a real pride of the highlanders, and everywhere in Dagestan they prepare it a little bit in their own way, because as many as 14 ethnic groups live in Dagestan. This dish, according to its idea, is very similar to the Ingush khaltam dulkh. Meat with pieces of boiled broth in the dough, which is eaten, dipped in sauce, and washed down with broth with spices.
Unfortunately, in the Renaissance, the tradition of healthier and more moderate food is common in most European countries, and, unfortunately, it was no longer attracted to more fresh herbs and vegetables in Lithuania. Laužikas. - Gothic, Baroque, Catholicism is an emotion, and Renaissance, Classicism, Protestantism is the mind.
We are more emotional than rational, and emotional ages have also influenced our cuisine. The characteristic baroque desire to get lost also led to a special decoration of the manor kitchen. During flowering, there was no shortage of fried and feathered swans, peacocks, huge fried boats with various fillings on the table. One of the dishes was proposed to offer several flavors: acidity, salty content and sweetness, so even meat dishes are sweetened plentifully. And salt and spices were added to many dishes, so guests from other countries, accustomed to healthier foods, could not swallow bites.
Others make sauces here: kefir with garlic and greens or spicy tomato sauce. And with dumplings as soon as they do not excel! Avar khinkal - this is a lush, thick tortillas of dough with soda, on yogurt. Kumyks and Lezgins cook khinkal from unleavened dough, like dumplings, cutting them into squares, diamonds or stripes. Lak khinkal ...
Dargin Khinkal (layered khinkal) (Dagestan cuisine)
Although nutritionists of this time strongly recommend eating as many vegetables and fruits as possible, these products are still quite alien to the Lithuanian stomach. Peter Dusberger’s chronicle tells what the Prussians said when they saw the Germans eating cabbage: “In addition, they eat grass without equating horses and mules, so who can resist them if they can easily find food in the meadows ".
Vegetables and cultivated fruits first appeared on the table of the nobles. Since only wild fruit trees grew in Lithuania, the fruit of cultivated pears, plums and cherries has become a special dessert. Yogaylai enjoyed cucumbers - they came to us through Byzantine culture, perhaps with Tatars, but ate them not as a side dish for meat, but as a dessert, sometimes with honey. Baptize others with this dish because it looks like the true part of our heritage.
Ingredients:
lamb - 1 kg
onions - 1 onion
salt, pepper to taste
For khinkala:
flour - 500 gr.
warm milk - 250 gr.
dry yeast - 2 pcs.
a pinch of salt
vegetable oil - 3 tablespoons
melted plum. oil ~ 150 gr.
chopped walnuts - 100-150 gr.
nut grass (desirable)
Cooking method:
Boil a kilogram of coarsely chopped lamb with a whole onion, do not forget to salt and pepper. Boil lamb for a long time over low heat ... Do not let the broth boil too much so that it is transparent ...
During the time of Queen Bonn Sforza, an olive oil that had never been heard before, fresh and salted oysters were transported in piles, and the wine changed more and more often. Finally, stopping meat with sugar. For example, figs are hard to carry and fresh, even today, but they did not miss the menu of Radvil. It turns out that most thermal plants are grown in special greenhouses or so-called Italian gardens.
The vaccinated trees were so valuable in those days that they had to pay a fine of 12 cows for the destruction of one of them! Laužikas, became the only way to become the only way of the interwar period. Perhaps only potatoes in richer farms spread somewhat earlier. By the way, they keep low food products - cheap and rich. Perhaps a rare Lithuanian suspects that the origin of our favorite potato is semi-Germanic, semi-Jewish.
While the meat is boiled, knead the dough on the hinkal.
Dilute 2 tsp. Of dried yeast in 250 ml of warm milk.
In a deep bowl, mix the sifted flour and ...
Green Hoogusht / Tat cuisine
Despite the legends, the true history of the mountain Jews in the North Caucasus is hidden in the depths of the centuries. They received the name "mountain" in the XIX century, when Dagestan was seized by Russia. Then in official Russian documents all Caucasian peoples were called Gorsky, including those who lived on the plain. This fate did not pass the East Caucasian Jews.
Oblate rosemary, dandelions - a fairly cheap way to quickly digest the stomach, so these dishes are often prepared in the restaurants of the roadside parish of Jews: taverns and taverns. Recipients brought Jews from Germany, the country where they grew potatoes. Fortunately, even trying to draw a stricter line between wild and homemade food, Lithuanian nobles were not afraid to mix them, except for expensive imported spices, they used Lithuanian: horseradish, juniper berries, thyme, mint, cumin and others.
This helped to create some Lithuanian dishes, for example, Tishkevicius dumplings; Fish or chicken with horseradish; Borsch with silk and so on. The tradition of the dinner table was from ancient times. Although in many countries a new dish is served only after it has been eaten, it is still fashionable to eat snacks on the table in Lithuania.
In fact, the majority of Dagestan Jews lived then in a flat zone. Still, the name "mountain Jews" stuck - and in everyday speech and in research literature. Due to a long close neighborhood with Caucasian Persians (tats), the mountain Jews adopted one of the Persian dialects ...
Sohta (Dagestan cuisine)
Unfortunately, most of the ancient gourmet traditions were not crowned with success. Laužikas. - Suppose, in Poland, the prevailing noble culture, and we chose the basis of the peasant, the Poles relied on Catholicism, and we - paganism. The Soviet period also helped strengthen this ideology when statehood and Catholic criticism were acceptable. Authentic Lithuanian recipes from the historical Lithuanian cuisine book by Rimvydas Laužikas.
Chernetsky lemon soup. Mix the egg yolks and butter, press the lemon juice and put it in the broth. Stir chopped borscht and cook well. Tips for making. These borscht are based on chicken or parsley broth. If the parsley broth is replenished with the Baroque recipe, in a liter of water you will have to make a big handful of chopped parsley and add all the oil. To eat more modern, do not multiply parsley and butter. Pour the egg yolks and lemon juice and butter into the chilled broth.
Products:
1kg lamb liver
5 onions
200-250g of raisin or dried apricots
150-200g ghee
pepper,
salt
Cut the liver into large pieces, remove blood clots, boil over low heat and mince.
Onions clean, finely chop and fry in melted butter until golden brown.
Dried apricots, rinse under cold water, boil.
Together, mix, add black ground pepper, salt and mince the stuffed stuffed mutton sheep, washed several times, turning them inside out.
Wash the resulting sausage thoroughly again, so that the intestinal mucus comes off and boil in salted boiling water.
When serving, cut into pieces. Serve with any khinkali or with a side dish of rice, boiled pasta, mashed potatoes.
Then place the leaves, place on the stove and cook until it thickens. Authentic recipe. Place the borscht leaves in a wooden bowl, toss a few rows of rye bread and bake for several days. In a small amount of water, cook meat. When it breaks, add a tanned wrestler, add salt, pepper and serve.
Although this soup was made from borscht leaves, you should not look for them in the meadows, since you can mix them with poisonous Sosnovsky kurgans. When cleaning the leaves, rub into an acid-resistant container with a condenser for juicing and hide so that the liquid covers the leaves, otherwise they will not bite, but half. This tanning process takes 2-4 days depending on the indoor temperature.
Pakhlava Lakskaya (Dagestan cuisine)
Baklava - very tender, light, tasty.
For baking, you will need either baking sheets or silicone molds,
For the test:
3.5 cups flour,
1 pack of plums. oils (softened),
2 yolks in flour 2 protein while aside, come in handy.,
1 cup sour cream or 200 g pack,
baking powder (1 sachet) for 500 grams of flour which.
Before serving, heat the soup so that the boar is not cold. Cut the cheese and onions into pieces, mix. Pour the milk onto the weight and take it. 6 egg yolks and chop and pour into milk. Add salt and let the soup thicken. This soup is designed for culinary cuisine with milk, not water. By the way, beat the yolks, without breaking, vigorously shaking them, pour into fresh milk.
Then soup as much as possible until it thickens. In a bucket, prepare a special liquid from lemon juice, add botlus, fluffy herring, and add cumin. You can cover dried almonds. When pouring water mixed with lemon juice. Herring should be salted, not pickled. Wipe the almonds to remove milk-like liquid and immediately place it in the soup. I'll start from afar. Have you noticed how fast food now offers Lithuania the biggest? Forget antiglobalistic nonsense, which are numeric, imitating the work process in his office.
All grind into a single mass and roll 3 identical balls. In the cold for 30-40 minutes.
Filling:
1.5 cups of walnuts chopped in a blender.
Add there 3 proteins (2 deferred + 1)
- Yolk away to the side, useful:) + 1.5 cups of sugar. Sand.
- all beat or mix into a homogeneous thick mass.
At the bottom of the form roll out the 1st ball into a cake and put the stuffing (half of it), cover ...
Miracle with meat (Afarr) / Dagestan cuisine
SAVE YOURSELF ON THE WALL, TO NOT LOSE THE RECIPE!
For unleavened dough, you need to take 500 g of flour, sift through a sieve, add salt and gradually pour in 1 glass of water, kneading a dense, soft dough. Mix it a bit and leave for 20 minutes to "rest."
For the filling, prepare minced beef and lamb in a ratio of 2 to 1. At 500 gr. mince take 1 onion, chop finely, combine with meat, salt and pepper, add 1 raw egg. All knead.
Then we form a thick sausage from dough, cut it into pieces 2 cm thick and roll each into a very thin oval pancake (folded in half, it should fit into your pan). We spread the filling on one half of the pancake with a thin layer ...
Favorite miracle with potatoes.
Ingredients
6 potato potatoes (boiled)
Adygei cheese 300 g
flour 2.5 st.
kefir 200 ml
soda 1 tsp
salt 0.5 tsp
butter
Cooking
They took off the cake and smeared with butter.
Dagestan cakes miracle ready! Enjoy your meal!!!
Dagestan Flour Halva.
And I want to tell you how to cook Dagestan flour halva with a quick hand, this taste is familiar to me since childhood. Having prepared it you will surprise the relatives and relatives with a new dish. Although the recipe will have to tinker, but the result will be worth it. Your household will like halva in Dagestani and they will ask you to cook it more.
For halvah need:
• wheat flour of the highest grade - 1 kg;
• melted butter - 300 g;
• icing sugar - 600 g.
Cooking halva
• Put the butter in a skillet or a frying pan with a thick bottom and start to melt it. When it starts to boil, pour flour in small portions. It is necessary to interfere continuously - until thickening, so that they do not form ...
Favorite miracle with potatoes.
Very easy to prepare and very tasty. Such are the Dagestani miracle with potatoes delicious, both hot and cold. But in the hot, probably still love more. Fresh from the pan, as any pastry is always tastier.
Ingredients
6 potato potatoes (boiled)
Adygei cheese 300 g
flour 2.5 st.
kefir 200 ml
soda 1 tsp
salt 0.5 tsp
butter
Cooking
Knead the dough for a miracle with potatoes and cheese on the basis of kefir, soda flour and salt.
Divide the dough into 8 pieces, and roll into a ball.
Roll the ball into a thin cake and put the stuffing. We collect and slap.
Roll out neatly and very thinly.
We take a frying pan with a thick bottom and incandescent, then put the cake and fry on both sides without oil.
Dough:
Flour-2 Article
Water 1 st
Sol-0.5 tsp
Oil-2 st.ll
Mix flour with salt and butter and pour boiling water over it. Stir first with a spoon, then with hands well. Spread the dough and cut the mugs.
Filling:
Onions-100 gr diced
Egg-3 pcs raw
Salt pepper
Oil plum-1 tbsp
Fry the onions in a plum oil, cool. Eggs, add fried onions, salt and pepper.
Dough circle wrapped on the finger.
We should get a keg. In this keg pour pouring
And close it
Immediately we throw it in boiling water and undertake to sculpt the next Ready Kurze should float up. Serve with melted butter
© Arinushka
Miracle with a pumpkin
Traditional Dagestan flat cakes filled with a miracle (with emphasis on the second syllable) are loved not only in the mountain republic, but also far beyond its borders. Several types of dough and a huge variety of fillings (pumpkin, greens, green onions with egg, cottage cheese with egg and potatoes, meat, potatoes, cabbage) make it possible to choose an option for the most fastidious taste. In the villages miracle baked in special ovens. Citizens of the house or baked them in the oven, or fried in a dry frying pan. For thin oddities, the dough is usually mixed with the simplest, the blandest in water. But if water is replaced with sour milk, the cakes come out softer and more tender. Yeast dough produces thick miracles, such ruddy pies ...
Apricot porridge. / Dagestan cuisine.
It is prepared by all the peoples of Dagestan, Dargins, Avars, Kumyks, and so on. This is a very useful and nutritious porridge. Many mothers bring to the hospital, as it helps to reduce the uterus. Here is how I do it.
I take 1.5 liters of apricot juice (good)
400 ml of water
350 grams of flour (I sieve it)
And urbech to taste. I love with almond or apricot
So let's get started. Take the pot, pour the juice there and set it on fire. In another bowl mix flour and water. We interfere so that there are no stones and the consistency resembles liquid sour cream. At this time, the juice begins to boil, and we add our mixture of flour and water and mix well. She will become muddy at first. And so we interfere with it for 10-15 minutes continuously! Then on a small fire and cook for another 25 minutes. Our porridge will become lighter and more liquid. So she is ready. Serve with Urbechem)
Sent by Umm Umar
INGREDIENTS
6 eggs
1 cup of sugar
1 cup vegetable oil
flour
COOKING METHOD
Step 1
Five eggs from six whisk a little with a fork, then mix thoroughly with sugar and butter.
Step 2
Add to this mixture gradually sifted flour, kneading thoroughly. You should have a soft, non-sticky dough. If the dough is too steep, the cakes will come out dense and not so tasty. It is better to knead the dough longer, and do not pour more flour.
Step 3
Divide the dough into 6 equal parts. Each piece form into a ball and mash into a round cake.
Step 4
Roll each tortilla on a floured surface into a neat circle about 2.5 cm thick.
Step 5
Knock cakes, make them patterns.
Step 6
Put the cakes on a parchment-laid pan and brush with the remaining slightly beaten egg. Bake in a preheated oven to 150–160 ° C until golden brown, 30–35 minutes. Cool and serve.
Before considering the peculiarities of the Dagestan cuisine, it is necessary to imagine what Dagestan is. It is the most multi-ethnic republic in the Russian Federation. There is no such nationality as Dagestanis. The Republic of Dagestan is considered to be more than a hundred ethnic groups as their home. Each of them has its own culinary preferences. National dishes of the Dagestan cuisine are characterized by diversity. In each area they are cooked with some special features. It is definitely impossible to say which dish is the best. Each of them is attractive in its own way.
Dagestan cuisine is rooted in a distant past, carefully preserving the traditions of past generations. Only local products are used: meat, flour, cheese, cottage cheese, greens, vegetables. Dagestanis love tomatoes, beans, onions, garlic, dried apricots. In the recipes of some dishes you can find wild-growing ingredients: nettle, quinoa, mint, etc. Despite the many differences inherent in the regions of the republic, the richness of the Dagestan cuisine is characterized by some common features:
Features of Dagestan cuisine
- Preferred meat - lamb, and fresh. Sometimes Dagestanis spoil themselves with beef. Pork almost never occurs. A lot of dishes that use offal: liver, scar, heart and others. Skilled Dagestan cooks are also capable of making amazing dishes from such seemingly not very valuable raw materials.
- Culinary products are very peculiar, but not complicated in their preparation. Refined, expensive and inaccessible raw materials are usually not used. All ingredients are local. Most dishes are able to do in any home in Dagestan.
- National dishes of Dagestan cuisine are often very spicy. Everywhere put a lot of pepper, both for the first and for the second course.
- In addition to pepper, Dagestanis use a rich set of various spices and spices: cilantro, bay leaf, cumin, garlic and others. Dagestani chefs in the arsenal always have a set of interesting national seasonings. Meat dishes such as khinkal must be filled with sour cream with garlic or tomato sauce with roasted grated cumin and black pepper.
- Very popular dishes with dough. For example, burchak-shurpa - the first dish of beans, potatoes and fresh homemade noodles. Instead of bread, all kinds of flat cakes are prepared, including the famous Dagestan churek. Many dishes from dough with various fillings of pumpkin, lamb, eggs, herbs, onions and a variety of herbs. Use wheat, rye and cornmeal.
Dagestan khinkal
The visiting card of the Dagestan cuisine is khinkal. It's like dumplings in Ukraine, plov in Uzbekistan and dolma in Azerbaijan. It is impossible to say for sure whether this is the first dish or the second. Khinkal is cooked in all regions of Dagestan. True, there are some differences. For example, Kumyk and Lak khinkal are made from unleavened dough, and Avar - from a dough based on sour milk. By its design, the Khinkal resembles dumplings. Stuffing made of lamb or cheese. Hinkal can be served separately or with lamb broth. In Dagestan, it is believed that if a girl wants to get married successfully, she simply must be able to cook this dish deliciously!
Dagestan dumplings (Kurze)
Another dish resembling dumplings is kurze. Only they make out in the form of a drop and be sure to pinch the pigtail. And the filling here is more savory and diverse: meat, vegetables, cottage cheese, eggs, potatoes, cheese, onions, plus, of course, various herbs. Moreover, these components can be in various combinations.
Dagestan pies (Miracle)
Miracle - the most popular dish - is a simple pie, which is prepared in any house in Dagestan. The filling is spread in the center of the cake and closed with another cake. The edges are folded, a hole is cut out in the center and baked in the oven. In some villages, a miracle is still being done in traditional open stoves. The taste of such a miracle is incomparable with the version from the modern oven.
Dagestan national sausage (Sohta)
Sohta is a boiled sausage stuffed with minced lamb liver, fried onions and boiled dried apricots.
Dagestan dumplings (Khaltama)
Khaltama - Dagestan dumplings. Prepare dough from corn flour, form small ovals from it and boil in mutton broth. Traditionally, the dumplings themselves are served in separate plates, and the broth and meat are served separately. The dish is seasoned with garlic dressing or fermented milk sauce.
Dagestan Kaurma
Kaurma - a dish of scars. They are first boiled, then finely cut, fried together with pieces of the heart, liver and onions.
Dagestan halva
Love in Dagestan and sweets. Flour halva, nut halvah, sweet popcorn, baklava, chak-chak, urbech, walnuts with natural honey are very popular and interesting. All these dishes are easy to prepare.
For example, flour halva is a traditional sweetness for the holiday of Uraza Bayram. Cook it in a pan. To do this, melt the butter on it, pour in the flour and mix thoroughly until a crumbly mass of yellow color is obtained. Then add honey, a little more disturb. Finished halvah spread on a plate, level the surface, cool, cut into slices, decorated with nuts. They eat with tea.
Dagestan Urbech
One of the most interesting sweet dishes is Urbech - a thick dark brown mass obtained by milling hemp or flax seeds. The grinded oily mass is mixed with honey and melted butter. It turns out tasty and nutritious delicacy, which is used in traditional medicine.
Dagestan cuisine and its dishes
Dagestanis are very hospitable people. Each mountaineer considers it an honor to adequately receive a guest at any time of the day or night. The guest is served the best food. One of the ancient traditions of Dagestan is that the hostess, before lunch or dinner, always leaves a portion of food in case the guest unexpectedly comes. Guest in the house - happiness in the house, so say Dagestanis. And the constant attribute of hospitality of this sunny country, of course, are the national dishes of the Dagestan cuisine.
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