Talkysh kaleve (Eastern dessert) - Sweets cooking courses - Recipes Eastern and Caucasian cuisine with a photo - Hinkal.ru
National Tatar sweetness, the secret of which is passed on from generation to generation. At first glance, this is not an intricate dish turns out not at all, but you can still learn. Today I will tell you this retseptik. It usually consists of two parts cooking. First you need to make an album.
Boil has for a long time. It is necessary to periodically try, is not ready to mass. Take a seething mass on the tip of a match, drop on your finger and rub, if the mass falls into a ball, runs at unclamping fingers and crunching breaks, boiling should be discontinued.
Ready to pour the honey into the cold pan, greased, and put it in cold water or in the snow, all this should be done very quickly and with all the parties poddevat mass with a knife, not allowing it to solidify. Slightly thickened mass shift from the pan onto a cutting board, continuing poddevat cooking courses knife. When the mass cools and thickens enough that it can be taken in hand, a lot of stretch, fold in half, connecting ends in one hand, stretch again, and so on (this operation must be carried out very quickly, while avoiding the cliff mass). Since the mass has a relatively high temperature, it is useful to handle, passing the ends of the weight from hand to hand, until a white, shiny warm tyanuchey mass.
When the mass is ready, quick shift of albumin utensils cooking courses on a cutting board and smooth, blind ends of the weight of honey, lay it on top of the ring album (it should cooking courses be warm) and the two stretch on both sides. When the ring is stretched quickly fold it in half and stretch again. Powdery fat Alba is quickly cooking courses absorbed cooking courses into the mass of honey, which will stretch thin white fibrils. Brittle fibrils talkysh-kaleve scatter on a cutting board, compressing his fingers, to fill their form (glass or special form) and turn the form bottomed up, knock out her talkysh-kaleve. Talkysh-shaped kaleve shift in closing the dishes and take out the cold.
One comment Tags: Tatars Views: 165 Similar recipes Gyimya-khingal Natuh (nat1uh1) Salad Ala-Archa Barak chuchvara (dumplings in Uzbek) Soup Cake Petey Mikado lahmacun - tortilla with meat You can follow any comments to this post through RSS 2.0 feed. You can leave a response, or trackback from your own site.
Hinkal.ru aim of the project is to create the most complete and detailed cooking courses electronic encyclopedia Eastern cuisine recipes with pictures of dishes. The site contains a Caucasian cuisine and recipes Oriental cuisine. Administration of this site will be very grateful to all those who share their knowledge of the secrets of cooking oriental dishes and photographs to recipes. Send us your recipes and photos, we will publish them.
di7777: yes, simple and very tasty. should di7777: Well tell me when it di7777: but we still Kurdak di7777: it is necessary to prepare a couple of people, one di7777: Azeri is not Ozbek Chef: I think there is not any that Helen: Khachapuri very tasty dish, which became cooking courses Irina: Recipe cream!!!!!!!!!!!!!!! Chef: Bozbash course dish Azerbaijan cooking courses Nigar: Spasibo Emin! A to armanam cooking courses
Petey Lyagur soup (meat jerky) Pate of dogwood with red bean soup with cheese (Gadazelili) lahmacun - tortilla with meat cake Mikado Dargin khinkal Ashryk (corn soup) Grape leaves Orman Kebab (forest kebab)
Avar khinkal Ossetian pies 211.317 135.101 Turkish cooking courses Delight (Eastern sweets) 67.568 62.664 Armenian lavash jam watermelon peels 47,613 Uzbek bread 37.402 Dargin miracle 37,220 baklava layered 36.573 Lak khinkal (gavkkuri) 33.014 Shurpa Uzbek "kovurma" (Fried) 31.619
Avars agultsy Adjara Abkhazia Adygea cooking courses Azerbaijan Armenia armniya question - answer eastward cooking courses Georgians Dargins Dagestan Georgia Ingushetia Kabardino-Balkaria Iran Caucasus Kazakhstan kakvaz Karachai Karachai-Cherkessia Karachaevsk Kyrgyzstan Kyrgyzstan Kyrgyz cooking courses China Kumyks Laks Lezghins Ossetia Tabasarans Nogai Tatars Tatarstan Tats Tajikistan Turkey Turkmenistan Uzbekistan Chechens Chechnya Japan
Categories Recipes khinkal (12) Miracle cooking courses Recipes (28) Soups (77) Main dishes (197) Snacks (51) Salads (27) Sweets (76) Drinks (18) Sauces and condiments (4) Canning (9) Health food ( 4) Pilaf (16) Bread (19) Abkhazian cuisine (3) Avar kitchen (14) Agul kitchen (5) Ajar cuisine (1) Adygeyskaya kitchen (3) Kitchen Azerbaijan (94) Armenian Cuisine (40) Balkar kitchen (1) Georgian cuisine (52) Dargwa kitchen (8) Ingush kitchen (6) Iranian cuisine (1) Kabardinskaya kitchen (3) Kazakh cuisine (14) Karachai cuisine (2) Kyrgyz cuisine (4) Chinese (10) kumykskogo kitchen (11) Lak kitchen (15) Lezghian kitchen (35) Nogai kitchen (3) The Ossetian cuisine (5) Tarbasansky kitchen (2) The Tajik cuisine (2) Tatar cuisine cooking courses (9) Tat cuisine (4) Turkish Cuisine (45) Uzbekistan
National Tatar sweetness, the secret of which is passed on from generation to generation. At first glance, this is not an intricate dish turns out not at all, but you can still learn. Today I will tell you this retseptik. It usually consists of two parts cooking. First you need to make an album.
Boil has for a long time. It is necessary to periodically try, is not ready to mass. Take a seething mass on the tip of a match, drop on your finger and rub, if the mass falls into a ball, runs at unclamping fingers and crunching breaks, boiling should be discontinued.
Ready to pour the honey into the cold pan, greased, and put it in cold water or in the snow, all this should be done very quickly and with all the parties poddevat mass with a knife, not allowing it to solidify. Slightly thickened mass shift from the pan onto a cutting board, continuing poddevat cooking courses knife. When the mass cools and thickens enough that it can be taken in hand, a lot of stretch, fold in half, connecting ends in one hand, stretch again, and so on (this operation must be carried out very quickly, while avoiding the cliff mass). Since the mass has a relatively high temperature, it is useful to handle, passing the ends of the weight from hand to hand, until a white, shiny warm tyanuchey mass.
When the mass is ready, quick shift of albumin utensils cooking courses on a cutting board and smooth, blind ends of the weight of honey, lay it on top of the ring album (it should cooking courses be warm) and the two stretch on both sides. When the ring is stretched quickly fold it in half and stretch again. Powdery fat Alba is quickly cooking courses absorbed cooking courses into the mass of honey, which will stretch thin white fibrils. Brittle fibrils talkysh-kaleve scatter on a cutting board, compressing his fingers, to fill their form (glass or special form) and turn the form bottomed up, knock out her talkysh-kaleve. Talkysh-shaped kaleve shift in closing the dishes and take out the cold.
One comment Tags: Tatars Views: 165 Similar recipes Gyimya-khingal Natuh (nat1uh1) Salad Ala-Archa Barak chuchvara (dumplings in Uzbek) Soup Cake Petey Mikado lahmacun - tortilla with meat You can follow any comments to this post through RSS 2.0 feed. You can leave a response, or trackback from your own site.
Hinkal.ru aim of the project is to create the most complete and detailed cooking courses electronic encyclopedia Eastern cuisine recipes with pictures of dishes. The site contains a Caucasian cuisine and recipes Oriental cuisine. Administration of this site will be very grateful to all those who share their knowledge of the secrets of cooking oriental dishes and photographs to recipes. Send us your recipes and photos, we will publish them.
di7777: yes, simple and very tasty. should di7777: Well tell me when it di7777: but we still Kurdak di7777: it is necessary to prepare a couple of people, one di7777: Azeri is not Ozbek Chef: I think there is not any that Helen: Khachapuri very tasty dish, which became cooking courses Irina: Recipe cream!!!!!!!!!!!!!!! Chef: Bozbash course dish Azerbaijan cooking courses Nigar: Spasibo Emin! A to armanam cooking courses
Petey Lyagur soup (meat jerky) Pate of dogwood with red bean soup with cheese (Gadazelili) lahmacun - tortilla with meat cake Mikado Dargin khinkal Ashryk (corn soup) Grape leaves Orman Kebab (forest kebab)
Avar khinkal Ossetian pies 211.317 135.101 Turkish cooking courses Delight (Eastern sweets) 67.568 62.664 Armenian lavash jam watermelon peels 47,613 Uzbek bread 37.402 Dargin miracle 37,220 baklava layered 36.573 Lak khinkal (gavkkuri) 33.014 Shurpa Uzbek "kovurma" (Fried) 31.619
Avars agultsy Adjara Abkhazia Adygea cooking courses Azerbaijan Armenia armniya question - answer eastward cooking courses Georgians Dargins Dagestan Georgia Ingushetia Kabardino-Balkaria Iran Caucasus Kazakhstan kakvaz Karachai Karachai-Cherkessia Karachaevsk Kyrgyzstan Kyrgyzstan Kyrgyz cooking courses China Kumyks Laks Lezghins Ossetia Tabasarans Nogai Tatars Tatarstan Tats Tajikistan Turkey Turkmenistan Uzbekistan Chechens Chechnya Japan
Categories Recipes khinkal (12) Miracle cooking courses Recipes (28) Soups (77) Main dishes (197) Snacks (51) Salads (27) Sweets (76) Drinks (18) Sauces and condiments (4) Canning (9) Health food ( 4) Pilaf (16) Bread (19) Abkhazian cuisine (3) Avar kitchen (14) Agul kitchen (5) Ajar cuisine (1) Adygeyskaya kitchen (3) Kitchen Azerbaijan (94) Armenian Cuisine (40) Balkar kitchen (1) Georgian cuisine (52) Dargwa kitchen (8) Ingush kitchen (6) Iranian cuisine (1) Kabardinskaya kitchen (3) Kazakh cuisine (14) Karachai cuisine (2) Kyrgyz cuisine (4) Chinese (10) kumykskogo kitchen (11) Lak kitchen (15) Lezghian kitchen (35) Nogai kitchen (3) The Ossetian cuisine (5) Tarbasansky kitchen (2) The Tajik cuisine (2) Tatar cuisine cooking courses (9) Tat cuisine (4) Turkish Cuisine (45) Uzbekistan
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