Ingredients

1 cup cottage cheese (225 g)

½ cup heavy whipping cream (120 ml)

2 tablespoons sugar

½ cup dried apricots (about 8-10), coarsely chopped

½ cups walnuts, coarsely chopped (just enough to feel some crunch when eating)

1/5 teaspoon vanilla powder (optional)

Powder of 1 cardamom pod seeds

2 saffron threads, powdered using a mortar and pestle and dissolved in ½ a teaspoon of hot water

Directions

1) In a mixing bowl, combine cottage cheese, whipping cream and sugar. Beat using an electric mixer until stiff.

2) Add chopped apricots, walnuts, vanilla, cardamom powder and saffron water. Mix well with a spoon.

3) Fill the tart shells with the filling, and garnish with chopped walnuts on top.

Ingredients

Garlic – 500 gr.

blackthorn – 500 gr.

bay leaf – 3

cloves – 5

aromatic pepper – 5

black pepper – 5

salt– 20 gr.

vinegar – 400 gr.

Directions

Skin the cloves of garlic and wash. Put species onto the bottom of a jar, add salted cloves of garlic and add in vinegar. Seal the lid of the jar hermetically and keep in a cool place.

Ingredients

Petals of rose – 100 gr.

sugar – 900 gr.

citric acid – 2 gr.

Directions

The best jam is made from the petals of “Gazanlyq” rose. Lower white parts of petals are cut off, washed and scalded in hot water for 5 minutes. Prepare 40% solution-sherbet in water used for scalding, pour over the petals and cook until ready. Add citric acid before it is ready. Jam may also be cooked from the petals of dog-rose.

Ingredients

rice flour – 280 gr.

sugar– 420 gr.

kernel of a hazelnut – 140 gr.

citric acid – 1 gr.

seeds of coriander – 2 gr.

cardamom – 0.5 gr.

saffron– 0.2 gr..

Directions

Make liquid dough adding the rice flour into 120ml of water. Cook grid-shaped rishta by pouring the dough through a special funnel with 11 holes into a big heated pot. Grind the kernel of a hazelnut and mix with ground seeds of coriander and cardamom. Butter a round copper tray, put 8 rishtas on each other and put stuffing on them. Then put other 5 rishtas and shape into a round form. Make square patterns on the baklava using the saffron infusion; bake each side over charcoal in a brazier for 15-20 minutes. Baklava is soaked with hot sherbet made from sugar, citric acid and 100 ml water. Leave baklava for 8-10 hours so that the sherbet is soaked in.

Ingredients

Extra quality wheat flour – 240 gr.

melted butter – 60 gr.

whole milk – 80 gr.

egg– 1

leaven – 8 gr.

skinned almond or hazelnut – 200 gr.

sugar – 200 gr.

cardamom – 0.4gr.

salt

Directions

Heat the milk to 30-35°C, add in leaven, salt, egg, melted butter and sieved flour and knead dough. Leave the dough to rest for 1-1.5 hours and cut into 30 gram dough balls. Roll out the dough balls into 2mm round forms. Put stuffing in each round dough, fold up, join the edges in spiral form and make different patterns on it. Bake shakarbura in 160-180°C for 25-30 minutes. In order to prepare stuffing, put skinned almond or roasted kernel of a hazelnut through grinding machine to grind finely, add this together with sugar in proportion 1:1 and add ground cardamom to give fragrance.

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Ingredients

Mutton – 108gr.

onion – 20gr.

lavasahna – 15gr. or pomegranate – 20gr.

wheat flour – 110gr.

melted butter – 30gr.

sumac – 3gr.

pepper – 0.1gr.

salt.

Directions

Knead hard dough from flour with salty water, roll out 0.5-1 mm thick sheets, cut into round forms of a small plate size. Add pomegranate, lavashana into the forcemeat made from mutton and onion, put in the centre of the round forms and fold up in the form of half-moon. Fry the gutab in butter. When serving, sprinkle with sumac.

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Ingredients

Fresh omul – 253 gr.

kernel of a nut – 50 gr.

onion – 30 gr.

melted butter – 10 gr.

stoned cornel – 25 gr.

seedless raisins – 50 gr.

salt

Directions

Clean the whole fish, remove the entrails and wash. Fry chopped onion in butter, add grinded nut, finely chopped soaked stoned cornel and seedless raisins and prepare a mix. Salt the fish, stuff it with the prepared mix and tie with thread, then put in an oven and cook. Serve the fish with slices cut breadthways.

Ingredients

Mutton – 108gr.

quince – 400 gr.

melted butter – 25gr.

chestnut – 25gr.

dill – 12gr.

sugar – 5gr.

salt

Directions

Make forcemeat from mutton and add salt, herbs and skinned chestnut. Remove the core of a quince and stuff the forcemeat in, pour broth over and simmer.