Pilaf in a saucepan with boiled meat. How to cook pilaf from beef. Spices for pilaf.

Many people do not prepare basmati rice, because they believe that the washing stage is long and complicated. In fact, it is very small, but if you do not have free time or you do not need good granular beans, you can bake basmati without rinsing. If you want to prepare timbalum, for example, starch will help keep the shape of mold. This bag is definitely the most sacrificial phase of cooking basmati rice. Many people cook basmati rice in a large number   water. The first reason is that as soon as it bubbles, water leaves the pot, polluting the entire oven; The second reason is that, unable to move it, batmatic often attack me. So quiet, you can leave the mid-cap and occasionally move the rice with a fork! If you do not care if the seeds are swollen and sliced, just cook the rice, put it right on the coolness. You can safely omit it, the result will be almost identical. . So, did you rest on rice basmati?

See how easy it is to prepare it? Lebanese cuisine is considered to be the most famous, exquisite and varied cuisine in the Middle East. The culinary traditions of this country influenced the dishes of Mediterranean and Arabian cuisine. Besides the unusual, abundant and tasty, it is also beneficial for health. Most often, the flour is cooked on a grill or fried in olive oil. If you are a guest, according to the rules of good tuna, you should try a little bit, otherwise the farmers will be offended. But, despite their abundance, "mesza" is not considered the main dish.

The main meal consists of three or four courses, which mainly use vegetables, rice, sheep meat, beef and fish. One of them, hinbis, is a liver lens, useful for the liver. One of national dishes   in Lebanon - it's meat, fried in white, from a young lamb with spices or daud bash, a large sauce of sheep's juice with sauce, served in large dishes and placed in the middle of the table. In ancient times this dish was prepared from chopped lamb, which was then mixed with spices. Of course, after the appearance of a meat grinder and a food processor, this method of cooking meat has ceased to be used, however, in some provincial villages the tradition has survived to this day.

For dessert, they will definitely offer you to try baking or bacon - pudding from semolina, cheese halva or rice halva. Coffee is an important element of the Lebanese national cuisine. Lebanese coffee is made in a special samovar - it is strong, thick and sweet, it is flavored with cardamom. The most popular of the cooling drinks is delab - a compote of raisins with pine nuts and aran, a refreshing yogurt drink. Nutrition of local people necessarily includes a variety of fruits, including watermelon, oranges, dates, tangerines, grapes, figs, fruits of cactus.

As for wine, the history of its appearance began in the distant past - it was the Phoenicians who learned the ancient Greeks to produce wine and gave them a vine. According to legend, the teenager approached the hotel of the Phoenician pastor and asked him to spend the night in his house. The shepherd let him into his house, fed him and gave him water. As a token of gratitude for the hospitality the teenager offered the shepherd his food - he poured a glass of red wine into the glass. The shepherd was immersed in the indescribable delight of this drink and asked his guest what it was and why he had the color of blood, and the guest replied that it was the blood of grapes.

In the hut of the shepherd grew a wilderness. The teenager cut off a bunch of grapes and grabbed him in his hand-a wonderful nectar flowed from the fruit. This young man was Dionysius, the god of wine. It was he who taught the Phoenicians how to make wine. From Phenicia, where the sun was shining from six to seven months of the year, the divine humidity, poured into amphorae, was sent to all countries of the Mediterranean. Ancient Romans considered Phoenician wine to be the best in the world. Today's inhabitants of Lebanon continue the ancient traditions and, like their ancestors, use caves in mountain slopes to store wine.

The temperature in these cellars does not depend on external climatic conditions. In Lebanon wine is produced both from popular and less well-known varieties of grapes: Carianiana, Grenache, Senko, Cabernet Sauvignon, Burgundy, Chardonnay, Claret, Sir, Merlot, Murvedera. Then, while they are still warm, clean the skin. Grind them to the mill until they are pureed, then add to the mash sesame sauce, lemon juice, vinegar and garlic. The dish is served with flavored olive oil, sprinkled with parsley and red pepper.

Add a pinch of salt, spices and a slice of lemon. Allow the liquid to boil under moderate heat, remove foam and lemon, then simmer for 10 minutes. Let the brain cool in the water. Pour out the liquid and rinse the brain with cold running water. Dry well, season with salt, garlic, lemon juice and olive oil. Serve with a radish garnish.

Then add half the lemon juice and half olive oil, season with salt and spices. Wash the leaves of the vine with warm water and rinse them in 3-4 parts for 2 minutes. After blanching the leaves, transfer them to the cold water. Place 1 teaspoon of the filling on the end of each leaf of the vine and wrap it tightly. In a thick bottom pot, pour 1/2 cup of vegetable oil and potatoes and fill the filled pieces on top. It is advisable to squeeze the dishes cautiously into the dish so that they do not roll during cooking.

Add the remaining lemon juice, pomegranate juice and 3 cups of water. Close the lid of the pan and allow the liquid to boil. Then lower the force of fire and steam for an hour. Sprinkle the dish with cedar seeds and cumin and pour it with olive oil. Serve with tomato and green pepper.

Meat Sets Required Products: - ¼ teaspoon salt - pinch of Bahar - one cup of fried pine nuts - 1 tablespoon of butter or other fat. Fry the meat, add it and add spices to it. Add pine nuts, and then saturate the meat over low heat for about an hour. You can add filler and chopped onions. Make the dough with small balls the size of Greek walnuts. Fold the spheres, put the dough out of the filler, then fold them in half and clamp the edges with your fingers. Fry the oil on both sides.

It is added to many dishes and serves as the basis for the preparation of various sauces. Then, while stirring the mixture, gradually add water. Add salt and pomegranate juice to the table and mix again well. Fry the onion and crush it in a mortar, then add to the sauce. Place the pot on fire and fire for half an hour on low heat, continuing to be confused. Add the fish to the sauce and leave until it boils, then allow the mixture to boil for about five minutes. Serve with fried pine nuts and cinnamon.

Fry onions and garlic in fat, where you fried fish, then pour out the fat. Separate the meat of fish from bones and skin. Put the head, skin and bones of fish on a boil for about half an hour, then pour the resulting liquid into the pot. Cover the pieces of fish and onions with liquid and add the spices.

Stew the fish for about half an hour, then add the salt and lemon juice. Mix salt and sugar and make a dent in the center. Add oil, then gradually add water. Gently mix the dough and do it. Place the dough in a bowl, cover it with a cloth and leave it for six hours. The dough should increase its volume approximately twice. Using a cup of coffee, cut out the circles. For the filling, gently fry the onions, then add meat and spices to it. Stir well the mixture and fry for about 10 minutes.

Add the walnuts in the filling and pour out excess fat. Put 1 teaspoon of the filling on the dough mugs, then fold them halfway and close the edges, and then insert the resulting shape into the end. Separate the coriander and garlic separately, then add them to the yogurt.

Let it simmer for another two minutes. Cold or hot rice. Remove the bones and place the meat on the plate. Fry the onion and mix it with garlic and spices. Add lemon juice, vinegar and a little water in the mixture. Heat the resulting mixture until it thickens. Add the green coriander to the hot sauce and half the whole fish. Serve a dish decorated with cedar nuts and slices of lemon.

Add the tomatoes, peas, chili, salt and sugar. Boil, boil for 5 minutes and add eggplant. Close the lid of the pan and let the choke suffocate for moderate fire for 10 minutes. Separately, mix the mint with the remaining chopped garlic and season it with the resulting mixture.

Stir for another 2 minutes, then remove the chill. Cut the onion, major and basil at retail and add them to the wheat. Savor the meat in a meat grinder and mix it with wheat, salt, banana and cinnamon. Mix the stuffing with well-moistened hands and place it on a flat plate in the shape of a pancake. Smooth the surface of the stuffing, then sprinkle walnuts, decorate with mint leaves, and then lightly moisten with olive oil. A plate can be made spicier if you add a little chili to the wheat.

Then add the onion to the mince, add the spices and add the potatoes for 15 minutes. Then mix the stuffing with the walnuts. Dip the bulgar, then pour it into the strainer. Mix the raw meat with onion cut with a mixer, add the broth, mix the mixture with hands, and then mix again with a mixer. Mix again with wet hands, divide the resulting mass into two parts and make 4 balls from each part. From 4 balls make thick cakes and put them on a buttered pan.

Put on each loaf of stuffing. Cover the cakes in a frying pan with pies made from other balls. Squeeze them around the edges, pour a small amount of olive oil into the pan and put a piece of butter on top of each cake. Bake for half an hour at 200 degrees.

Plaf is the most popular dish in the Middle East and Central Asia. Using meat, rice and your own culinary fantasy, you can make a real ornament for a family dinner or a holiday. There are different varieties of pilaf - even the composition of the products, depending on its purpose - whether it is preparation for daily life or for a holiday, whether it's a wedding or for a meal, whether it is cooked in summer or in winter. Sometimes rice is replaced by a grain of wheat or peas, and meat can also be from different animals.

The real pilaf is prepared as follows: first, the fat is heated - it is best to make it in a thick plate of iron. Prepare the sauce or saucepan carefully, pour out the fat and leave over low heat. There is a dark smoke, and when it becomes bright, it means that the fat has warmed up. To test this, throw a pinch of salt into it - it should begin to urinate. Animal and vegetable fat should be heated separately, and the butter of cows only heats up. Then the base of pilaf is prepared. In hot fat, place the meat, cut into small or large pieces, cut into cubes or circles of onions, cut longitudinally or transversally the carrots.