Azerbaijan cuisine

Июль 21, 2022

Содержание

2. CONTENT: introduction …………………………………………………1 1recipe……………………………………………………..2-3 2recipe……………………………………………………..4-5 3recipe…………………………………………….……….6-7
3. INTRODUCTION Azerbaijani cuisine is one of the most interesting cuisines. Through the territory of the Republic
4. 1RECIPE: QUTAB WITH CHEESE AND HERBS Ingredients: Greens - hundred gram Fetaki - two hundred grams
5. Fry onions, herbs and add the cheese. Knead the dough, you can send it in the
6. 2RECIPE: PITI MUTTON SOUP Ingredients: Mutton with bones - 800 grams Onions - 1 Each Dry
7. First drop into a pot of chopped lamb and a meadow. Then fill it with water
8. 3RECIPE: DOLMA Ingredients: Mutton - 500 g Onions - 1 Each Rice - 100 g Cabbage
9. Prepare the ingredients. Boil chestnuts, cleans, and then fry in a pan. Cole set to languish
11. Скачать презентацию

Слайд 2

CONTENT:
introduction …………………………………………………1
1recipe……………………………………………………..2-3
2recipe……………………………………………………..4-5
3recipe…………………………………………….……….6-7

Слайд 3

INTRODUCTION
Azerbaijani cuisine is one of the most interesting cuisines. Through the

territory of the Republic of Azerbaijan held 8 climatic zones. This creates the conditions for life and development of all animals and plants. Azerbaijani cuisine is tasty and healthy. It is full of meat. In the preparation of finely cut salad vegetables. Eat salad with the main dishes. In the Azerbaijani cuisine for more than 30 soups. From generation to generation has evolved Azerbaijani cuisine.

Слайд 4

1RECIPE: QUTAB WITH CHEESE AND HERBS
Ingredients:
Greens - hundred gram
Fetaki -

two hundred grams
Onions - 3 pieces
Flour – to taste
Salt - to taste
Water - 1 cup

Слайд 5

Fry onions, herbs and add the cheese.
Knead the dough, you can

send it in the fridge for half an hour to stand up. Then roll out the cake and spread the stuffing on them. Pellets to be thin.
Fry on a hot frying pan without oil for a minute on each side (at high heat).
READY! *_*

Слайд 6

2RECIPE: PITI MUTTON SOUP
Ingredients:
Mutton with bones - 800 grams
Onions - 1

Each
Dry peas - 1/2 cup
Potatoes - 2 pieces
Tomato – 1
Each Dill - to taste
Egg - 1 Each
Salt - to taste
Pepper - to taste
Saffron - to taste

Слайд 7

First drop into a pot of chopped lamb and a meadow.

Then fill it with water and bring to a boil. Remove the foam, add the chickpeas. Cook over low heat for 4 hours.
Throw away the onion, add the chopped potatoes, tomatoes, herbs, salt, pepper and saffron. All the mix, close the lid. Periodically open the lid to mix things up.
After 10-15 minutes, pour in a pot broken egg. Petey will be ready in 2-3 minutes, the egg will curdle. You can serve the soup in a pot or a spill on plates, just enough for 4-5 servings.
READY! *_*

Слайд 8

3RECIPE: DOLMA
Ingredients:
Mutton - 500 g
Onions - 1 Each
Rice - 100 g
Cabbage

- 200 g (20 leaves)
Chestnuts – 8pieces
Raisins - 100 grams
Cinnamon - to taste
Quince - to taste
Garnet - 1 Each
Lemon - 1 Each
Saffron - to taste

Слайд 9

Prepare the ingredients. Boil chestnuts, cleans, and then fry in a

pan. Cole set to languish in the microwave oven at maximum power for five minutes. Figure mine, lamb mince, lemon mine, onions and cut clean.
Prepare the filling. Interfere with minced lamb, onion, rice, add salt and pepper. Add the raisins and cinnamon, chopped chestnuts. Wrapped in cabbage leaves.
Cooking dolma in pot. Meanwhile, prepare the fill. Through a sieve missing pomegranate seeds. The resulting juice interfere with lemon juice, saffron, grated quince.
Add a little water and pour everything into the pan with the dolma. Now you can begin to simmer over medium heat for 30 minutes. Pre Cover the pan with a lid dolma.
READY! *_*