✨ Chebureki 🌮

✅ Ingredients:
minced meat – 400 g
onion – 1 pc
cilantro – to taste
salt and pepper – to taste
round lavash – 1 pack

💫 Strawberry "Tiramisu"

• Ingredients:

Strawberries – 200 g
Cold milk – 0.5 cup
Low-fat cottage cheese – 500 g
Dark chocolate – 50 g
Brewed coffee – 2 tbsp
Bananas – 2

• Preparation:

Slice all the strawberries except one (for decoration) and the bananas.
In a mixer bowl, whip the cottage cheese until it reaches a creamy texture. Stir in 2 tablespoons of coffee.
Layer one-third of the bananas at the bottom of a large, flat-bottomed bowl.
Add the first layer of one-third of the strawberries, grated chocolate, and the cottage cheese mixture. Repeat to make two more layers, ending with cottage cheese and grated chocolate on top.
Garnish with the reserved strawberry. Refrigerate for at least 4 hours, preferably overnight.

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✨Chicken & Feta Arayes

INGREDIENTS (for 4–6 people)
❤️450 g (1 pound) minced meat
❤️½ cup crumbled feta
❤️½ cup grated onion (squeeze out excess liquid)
❤️2 cloves of garlic, chopped
❤️2 tablespoons chopped parsley
❤️1 teaspoon paprika
❤️1 teaspoon ground cumin
❤️½ teaspoon chili flakes (optional)
❤️½ teaspoon salt (adjust according to the feta)
❤️½ teaspoon black pepper
❤️4–6 small pitas
❤️olive oil for brushing or frying

TAHINI YOGURT SAUCE
❤️½ cup Greek yogurt
❤️1 tablespoon tahini
❤️1 tablespoon lemon juice
❤️1 teaspoon garlic powder (or half a fresh garlic clove, chopped)
❤️peppercorns
❤️ Mix until smooth.

INSTRUCTIONS
1️⃣ In a bowl, mix the chicken, feta, onion, garlic, parsley, and spices until everything is well combined.
2️⃣ Cut each pita into halves or quarters. Fill with the chicken mixture and lightly press the edges.
3️⃣ Brush the pita with olive oil.
4️⃣ Cook using one of the following methods:
• Pan: Medium heat, ~4–5 minutes per side
• Air fryer: 190°C / 375°F, 8–10 minutes (flip halfway)
• Oven: 200°C / 400°F, 12–15 minutes
Cook until golden brown and the chicken is fully cooked through.
5️⃣ Serve warm with the tahini yogurt sauce ✨

💡Tips Add a little finely diced bell pepper for extra juiciness
For preparation: Fill and store in the fridge

Apple Cinnamon Muffins

Ingredients:

2 & 1/2 cups (310g) all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup (125ml) vegetable oil
1 cup (200g) granulated sugar
2 large eggs
3/4 cup (188ml) milk
2 tsp vanilla extract
1 & 1/2 cups apples (peeled, cored, and chopped)

Topping:
1/4 cup granulated sugar
1 tsp cinnamon

Instructions:

Preheat oven to 200C and line a 12 cup muffin pan with paper liners.

In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a medium bowl whisk together the oil, one cup of sugar, eggs, milk, and vanilla.

Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the chopped apples.

Divide the batter into the 12 muffin cups. In a small bowl, mix together cinnamon and sugar. Sprinkle on top of each muffin.

Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

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🌰 Caramel Nut Crumble Pie 🌰

✨

Ingredients:
• 150g butter 🧈
• 350g flour 🌾
• 50g sugar 🍚
• 100g sour cream 🍶
• 1 tsp baking powder ✨
• 1 can of caramelized condensed milk 🥄
• Nuts (optional) 🌰

✨ Instructions:
1. Sift the flour into a bowl. Grate the cold butter into it and rub it into crumbs.
2. Add sugar and baking powder, mix well.
3. Stir in the sour cream and knead a soft dough.
4. Divide the dough into two parts: a larger one and a smaller one.
5. Place the larger piece in the fridge for 20 minutes and the smaller one in the freezer for 30 minutes.
6. Spread the chilled dough evenly in a baking form.
7. Top with caramelized condensed milk and spread it out.
8. Sprinkle with chopped nuts.
9. Grate the frozen dough on top.
10. Bake at 180°C (356°F) for 30 minutes until golden brown.

➖➖➖➖➖➖➖➖➖➖➖

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Gulchetai – Kyrgyz Egg Noodle Soup
Ingredients:

500g lamb or beef with bones
1 onion (whole)
1 carrot (whole)
2 bay leaves
Salt and pepper to taste
1.5 liters water
2 cups all-purpose flour
2 eggs
1 large onion (sliced)
2 carrots (sliced)
2 potatoes (diced)
1 bell pepper (sliced)
2 tomatoes (chopped)
3 cloves garlic (minced)
Fresh dill or parsley for garnish
Instructions:

In a pot, simmer meat, whole onion, carrot, bay leaves, salt, and pepper in water for 1-1.5 hours. Strain the broth.
For noodles, mix flour, eggs, and salt. Add water to form a dough, roll out, and cut into strips.
Sauté sliced onion, garlic, carrots, and bell pepper. Add tomatoes and cook briefly.
Combine sautéed veggies with broth, add potatoes, and cook until tender.
Add noodles and shredded meat, cook until noodles are done.
Serve hot, garnished with dill or parsley.

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crêpes Suzette
(French pancakes with orange syrup)

Ingredients for the dough:

1 cup (120 g) of general purpose flour
1/2 cup milk
1/2 cup of water
2 large eggs
2 tablespoons melted butter
2 teaspoons of orange juice
1 and 1/2 teaspoons orange zest
1/4 teaspoon salt

For orange syrup:

1 cup) butter
4 tablespoons granulated sugar
4 ounces of branded orange liqueur (for example, Grand Marnier)

Preparation of the dough:

1) In a large bowl, whisk flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest and salt vigorously until the dough is completely homogeneous. Before making pancakes, let the dough stand in the refrigerator for at least 20 minutes.

2)Grease a pancake pan, a large frying pan or a non-stick saucepan with the remaining melted butter. Preheat over low to medium heat.

3)Cook the pancakes for 1 minute or until the pancakes are slightly moist on top and golden on the bottom. Carefully turn the pancake over.

Preparation of syrup:

1)In a large frying pan over medium heat, melt half the butter until frothy.

2)Remove the pan from the heat and sprinkle the melted butter with half the sugar.

3) Carefully add half of the orange liqueur. The mixture will light up.

4)When the fire goes out, put each pancake in a frying pan to cover with orange syrup on both sides.

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Vyborg Pretzel Recipe

Ingredients:

500g wheat flour
250ml milk
2 tbsp butter
1 tbsp sugar
1 tsp salt
15g fresh yeast
1 egg yolk for glazing
Sesame or poppy seeds for topping (optional)
Instructions:

Warm the milk to lukewarm and dissolve the yeast in it. Add sugar and leave for 10 minutes.
In a large bowl, combine flour and salt. Pour in the yeast mixture and melted butter.
Knead the dough until smooth and elastic. Cover and let rise for about an hour until doubled in size.
Preheat the oven to 200°C (392°F).
Divide the dough into equal portions. Roll each into long ropes and form into a pretzel shape.
Place on a baking sheet, brush with egg yolk, and sprinkle with seeds.
Bake for 15-20 minutes until golden brown. Cool before serving.

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Uzbek plov is a traditional dish rich in flavor and history. To prepare it, you’ll need the following ingredients: 500g of lamb or beef, 500g of long-grain rice, 200g of carrots, 2 onions, 150ml of vegetable oil, 1 garlic head, and spices (cumin, barberries, salt, and pepper).

Heat oil in a large pot, then fry the diced onions until golden.
Add the meat cut into chunks and fry until browned.
Add julienned carrots and cook for another 5-7 minutes, stirring occasionally.
Season with salt, pepper, cumin, and barberries. Add enough water to cover the meat and simmer for 30-40 minutes.
Rinse the rice several times, then place it evenly over the meat and vegetables without stirring. Pour water to cover the rice by about 1-2 cm.
Place the whole garlic head in the center. Simmer on low heat until the water is absorbed, then cover and let steam for 20 minutes.
Serve the plov hot, garnished with fresh herbs.

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Peking Duck is a famous Chinese dish known for its crispy skin and succulent meat. To make it, you'll need: 1 whole duck (around 2-3 kg), 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, and Chinese five-spice powder.

Rinse the duck and pat it dry. Prick the skin all over with a fork to help the fat render during cooking. Mix honey, soy sauce, and vinegar to make a glaze. Rub the duck with five-spice powder, then brush it with the glaze. Hang the duck in a cool, dry place (or place it on a rack in the fridge) for 12-24 hours to dry the skin. Preheat the oven to 240°C (465°F). Roast the duck for 15 minutes, then lower the temperature to 180°C (350°F) and roast for 1-1.5 hours until the skin is crispy and golden. Baste occasionally with the remaining glaze. To serve, carve the duck into thin slices. Serve with thin pancakes, hoisin sauce, and julienned cucumbers and spring onions.

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