The elusive truth about hashlam
Almost from the moment of birth, every person is surrounded by rules, starting from the rule of cutting the umbilical cord and feeding breast milk strictly by the hour, and…

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Best Venice Restaurants
Traveling to Venice is a fairy tale that you want to remember for a lifetime. And the restaurants of the Veneto capital can certainly become part of this adventure: refined,…

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French fries in belgium
For many, fragrant sticks of fried potatoes in oil are their favorite treat. And Belgium is exactly the country where it is best to enjoy its indescribable taste. Belgium -…

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cultural traditions

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French fries in belgium

For many, fragrant sticks of fried potatoes in oil are their favorite treat. And Belgium is exactly the country where it is best to enjoy its indescribable taste.

Belgium – homeland of french fries
The Belgians are absolutely sure and sincerely indignant that French fries appeared for the first time precisely when their national dish is called French Fries – French fries. Residents even found an explanation for this fact: they say the wrong name appeared due to the fault of American soldiers. While in the Belgian Wallonia during World War I and tasting french fries, they heard French and mistakenly “attributed” the delicacy to the wrong kitchen. Continue reading

Yakhni and meat rolls

Have you ever eaten delicious boiled meat? In order not to be hot, like in hashlam, but chilled, even cold? Yes, not boiled, but such that with a knife to cut and eat with pleasure?
I’ll tell you: properly selected and properly cooked meat is a Yakhni and meat rolls. If you still haven’t happened to be convinced of this, then there are well-known reasons for this and they are familiar to you by an unsuccessful kebab, bad steak and spoiled meatballs.

In a word, even in such a simple matter as just cooking a piece of meat, there is also something to learn!
Firstly, you should not even try to get tasty cooked meat from too young animals. I’m not too lazy to repeat again: the lamb is not always good! Well-fed, mature meat is what we need.
Secondly, the meat should be cooked in fairly large pieces. With two male fists – this is a good size.
Thirdly, you need to choose the right meat from which part of the carcass should be sent for cooking. The brisket is good, but to many it seems too oily; a good shoulder blade, but the meat on it is thin, practically, in a layer. But the lower part of the hind leg – where the muscles converge to the joint, where there are aromatic veins and meat is quite Continue reading

Khamrashi

It happens differently in life.
It happens that in one place and at one time there occurs a luxurious abundance of products and the art of cooking begins to flourish, and cooks, competing with each other, begin to invent abundantly luxurious dishes. Yes, some recipes of such dishes take root among the people, get some fame and popularity. Later they try to cook such dishes either on holidays or in order to put dust in their eyes — that’s how we have a lot and we live well on our collective farm, glory to the CPSU.

And there are days, or even worse – times when groceries aren’t so good. And in the history of mankind, such times, alas, happened more often than times of abundance and prosperity. At such times, the Continue reading

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Carcass the meat, turn on the light!
Who would have known how wonderful the Ganja lamb is for barbecue! Could anyone tell me how the shurpa made from the brisket of a sheep brought up in the…

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Coffee in Belgium: prices, brands, the best coffee shops in Brussels and Antwerp
Coffee along with chocolate is the real passion of the Belgians. Every year, the country imports about 40 thousand tons of coffee beans from Kenya, Ethiopia, Brazil, Guatemala, Mexico. History…

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What to cook for the New Year?
I’ll make a reservation right away: I won’t talk about how to cook any Hungarian geese, with all due respect to the Hungarian farmers. The fact is that such a…

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Stalik Khankishiev: Khan-pilaf
It just so happens that a lot of new readers come to my every post. And, as a rule, these people are new to cooking. And I know that they…

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