In oranges and pear: Fesenjan
But what, is it necessary to sculpt kufta or any other products from the stuffing? After all, there are a lot of examples in world culinary, when minced meat is…

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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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In oranges and pear: Fesenjan
But what, is it necessary to sculpt kufta or any other products from the stuffing? After all, there are a lot of examples in world culinary, when minced meat is…

Continue reading →

sinister lair of

Italian bruschetta sandwiches

Bruschetta, or Italian open sandwich, is a piece of rustic white toasted bread, grated with garlic, soaked in olive oil and sprinkled with sea salt.

Often it is supplemented with fresh vegetables, cheese, meat, ham. It is unlikely that they will be able to visit the country and not try the world-famous antipasti. Bruschetta in Italy is often served as a standard complement to lunch or dinner.

The Italians pronounce the word bruschetta as “bruschetta” (with an emphasis on the letter “e” and the slightly outstretched letter “t”).
Where did the bruschetta come up Continue reading

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, fashionable and chic.

Where the great Ernest Hemingway liked to be, where you can admire the most beautiful landscapes and where it is not embarrassing to invite the kings themselves – we go on an express tour of the best restaurants in Venice.
Enoteca Ai Artisti
Enoteca Ai Artisti, ItalyEnoteca Ai Artisti is the favorite “brainchild” of the talented spouses Vincenzo and Francesca. He was always fond of Italian wine culture, she enthusiastically mastered the culinary art. Continue reading

In oranges: Kufta

In addition to the wonderful cuts, so well suited for stewing and long stewing, after cutting the lamb, there is meat that seems only to be minced and will fit. Peritoneum, some parts of the scapula, and trim? Where to cut, what remains after cutting the meat into beautiful portions and barbecue? That trimmings in which there are so many films and not less than that fat?

Yes, the hand itself reaches for a meat grinder or hatchets – chop, chop and fry cutlets. It will not work, my dear friends. Neither good cutlets, nor a decent kebab will come out of such a trim. It is better to add such trimmings to meat intended for meatballs, or, as such products are called in the east, kuft. What is better to make a kufta rather large and I will now explain what it is connected with.

But you imagine, however, how much it will take to cook, while the necessary changes described in the introduction to this chapter take place with connective tissue, abundantly contained in such minced meat? About two hours, or even three, after frying, you have to languish – no less. During this time, a product of any size will be prepared and this time, lovers of Continue reading

Cheeses France
Cheeses have long been considered the hallmark of France. According to various estimates, from 400 to 1000 varieties are produced in the country. The types of French cheeses are incredibly…

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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,…

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What to try in Barcelona
Cuisine of Barcelona - the main city of Catalonia - as if created for the holiday. All the dishes in this city are bright and aromatic, and each meal is…

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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…

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