DOVGHA
Ingredients:
mutton – 108 g.
onion – 15 g.
peas – 15 g.
yogurt – 200 g.
sour cream – 40 g.
eggs – 1 pcs.
flour – 8 g.
rice – 20 g.
fresh onion – 18 g.
spinach – 40 g.
coriander, fennel, leek, mint
celery – 10 g.
pepper, salt, cinnamon
To prepare dovgha, yogurt and sour cream are mixed with flour, eggs and rice are added on. To prevent the yogurt from rotting, the mass is heated in a continuous order. After boiling, add finely chopped greens on it and cook until ready. The rabbit is prepared with meat and without meat. To cook meat dovgha pre-soaked chickpeas are boiled in separate pot, small meatballs are prepared from minced meat and cooked until ready with chickpeas. Then the cooked peas and meatballs are mixed with the main dovgha.
DUSHBARA
Ingredients:
mutton – 108 g.
wheat flour – 4 g.
eggs – 1 pcs.
onion – 18 g.
wine vinegar – 10 g.
coriander – 15 g.
dry mint – 10 g.
pepper, salt
Broth is cooked from bones to prepare dushbara, minced meat is prepared from soft part of mutton by adding onion and spices. The unleavened solid dough is spread on 1 mm thick and cut into small squares. 2-3 grams of minced meat is put in the middle of each square. The squares are folded in the middle or three-cornered and the corners are pulled back. Cook the pilaf for 5 minutes. At home, the dushbara is prepared so small that 4-5 pieces are placed in one spoon. When the table is served, garlic vinegar is put on it and coriander or dry mint is sprinkled on it.
KUFTA-BOZBASH
Ingredients:
mutton – 163 g.
tail – 20 g.
rice – 15 g.
fresh plum – 30 g.
peas – 25 g.
potatoes – 150 g.
onion – 18 g.
saffron – 0.1 g.
dried mint – 0.1 g.
pepper, salt
Broth is cooked from the bones for meatballs - bozbash. The soft part of mutton is passed through the meat-grinder along with the head onion. Add rice, pepper, salt and mix well. 2-3 washed alycha is put inside each kufta. After the chickpea is cooked in the broth, the meatballs are dropped into the broth and cooked. Potatoes and finely chopped and fried onions are also added. 10-15 minutes before the meal is ready, salt, pepper and saffron solution is added to it and brought to readiness. When served, coriander or dry mint is sprinkled on it.
PITI
The amount of food is the same as in Kufta-bozbash. In summer, 50 grams of saffron are replaced with tomatoes. 55-60 grams of 2-3 pieces of mutton are taken per share of piti. Soak the chickpeas in cold water for 4-5 hours. Meat and peas are put in a PITI dish and cook gradually over a weak fire. 30 minutes before the meal is ready, potatoes, chopped onion, alycha, salt and saffron juice are added and cooked until ready. Piti is served in a dish where it is cooked as a rule, and a deep plate or bowl, sumac and cleaned onion are placed there.
KHASH
Ingredients:
sheep skull – 214 g.
sheep legs – 179 g.
belly – 47 g.
garlic – 5 g.
vinegar – 10 g.
salt, pepper
After the first treatment, clean washed sheep's head, legs and belly are cooked in water. The formed shroud is assembled. After cooked (within 6-7 hours) meat is removed by skimmer and separated from big bones and cut in 40-50 grams weight and cooked in broth again. Vinegar with garlic is put next to the dish.
PARCHA BOZBASH
The amount of raw materials is the same as in Kufta-bozbash. In addition, quince – 20 g, Chestnut – 25 g.
60-80 g each of the breast or back portions of mutton meat. 2-3 pieces of meat and cooked together with chickpeas soaked in water for 4-5 hours in advance. Add chopped onion and potatoes 30 minutes before it is ready. Then salt, cooked in water and purified chestnuts, sliced quince, alycha and saffron solution is poured into the dish. Depending on the season, tomatoes are added Instead of plum (30 GR per share). When served on the table, dry mint is sprinkled on the dish. Add peeled onion and sumac.
UMAJ
Ingredients:
flour – 50 g.
melted butter – 20 g.
eggs – 1 pcs.
onion – 18 g.
dry mint – 1.0 g.
saffron – 0.1 g.
salt, pepper
Add eggs mixed with salt water onto the flour and rub the flour. At this time, small pieces of dough are obtained. Onion fried in oil is boiled in water, dough crumbs are shaken in a sieve and freed from excess flour and poured into boiling broth and mixed without interruption. When it is served, saffron juice is added to umaj and mint is sprinkled on it.
GOVURMA BOZBASH
Ingredients:
mutton – 163 g.
tail – 20 g.
onions – 72 g.
potatoes – 100 g.
chestnuts – 30 g.
fresh plum – 20 g. or dry alycha – 10 g.
coriander – 10 g.
saffron – 0.1 g.
pepper, salt
Mutton is cut in 30-35 g weight, and fried in oil with salt, pepper and onion. Broth is added and cooked. 30 minutes before it is ready, potatoes, cleaned chestnuts and alycha are added and cooked. When served, saffron juice and greens are added to the table. In summer, 50 g of red tomatoes are taken instead of saffron and alycha.
KHAMIRASHI
Ingredients:
mutton – 163 g.
wheat flour – 35 g.
eggs – 1 PCs.
melted butter – 10 GR.
white beans – 20 g.
wine vinegar – 10 g.
onion – 20 g.
coriander – 20 g.
dried mint – 1 g.
pepper, salt
5-6 small meatballs are prepared from mutton minced meat for each portion. Beans are cooked separately. Spread the unleavened dough with 1 mm thick, pour flour on it and cut into thin strips of 5 cm wide and cut noodles. First, meat meatballs are added to the broth and cooked, then noodles and cooked beans are added and brought to readiness. Chopped greens are added to the finished dish, dry mint is added on the table. Wine vinegar is served separately.
OVDUG-DOGRAMAJ
Ingredients:
yogurt – 200 g.
water – 100 g.
fresh cucumber – 100 g.
fresh onion – 40 g.
coriander – 10 g.
dill – 10 g.
basil – 5 g.
eggs – 1 pcs.
beef-100 g.
salt, garlic
To prepare the ovdug, boiled and cooled water is mixed with yogurt. Peeled cucumbers and greens are cut into small pieces, mixed with thinned yogurt, salt and garlic are added and put in the refrigerator. It is served cold. Ovdug is usually prepared without meat. In exceptional cases, small chopped beef and hard-boiled eggs are added to the hunt.
SAFFRON BROTH
Ingredients:
sheep or beef bone – 250 g.
onion – 20 g.
carrots – 20 g.
parsley root – 10 g.
coriander or dill – 10 g.
saffron – 0.2 g.
salt, pepper
Bones are washed and finely chopped. It is put in a pot and heated with water. The Kafi and the oil on it are collected occasionally, it is not allowed to boil. The broth is cooked for 5 hours. 1-1.5 hours remaining onion, carrot, parsley root and salt are added. After it is ready, saffron juice is added and filtered. The broth is also prepared from meat. When served, finely chopped greens are added.
TURSHU-PORRIDGE
Ingredients:
broth – 40 g.
rice – 30 g.
onion-24 g.
fresh onion – 26 g.
carrots – 40 g.
spinach – 50 g.
lamb – 50 g.
melted butter – 15 g.
coriander or mint – 10 g.
lavashana – 50 g.
salt, pepper
Rice is cooked in the meat broth, onions and carrots fried in oil are added on it. Then washed and chopped green onion, spinach and sorrel are added and cooked. Put the tortilla, pepper and salt in a little while before it is ready. When served on the table, the Greens are sprinkled on it.
FISH MEATBALLS
Ingredients:
fish – 200 g.
peas – 20 g.
rice – 15 g.
plum – 10 g.
potatoes – 150 g.
onion – 20 g.
saffron – 0.05 g.
pepper, salt
The meat of sturgeon or long-nosed fish is passed through the meat-grinder with onion. Rice, salt and pepper are added and mixed. 1-2 meatballs are prepared from the ground meat, put 2 dried plums and roll them. The broth prepared from the uneaten part of the fish is filtered, and cooked when the pre-soaked chickpeas become half. Then meatballs, potatoes and finely chopped onion are added in sequence, saffron juice is added and cooked until ready.