ТАКОЙ ВКУСНОЙ БАРАНИНЫ ВЫ ЕЩЁ НЕ ЕЛИ!! СИМФОНИЯ ВКУСОВ! ТЫКВА, БАРАНИНА, БАТАТ.
Станьте спонсором канала, и вы получите доступ к эксклюзивным бонусам. Подробнее:
--
ТАКОЙ ВКУСНОЙ БАРАНИНЫ ВЫ ЕЩЁ НЕ ЕЛИ!! СИМФОНИЯ ВКУСОВ! ТЫКВА, БАРАНИНА, БАТАТ.
--
Мечта любого!!!????????????
Заказать угольный гриль Газовый гриль Saber можно тут:
ПРОМОКОД на ПОКУПКУ: от Липована 5%
instagram
grillex_odessa grillex_odessa
-
ВКУСНАЯ БАРАНИНА ПРИГОТОВЛЕННАЯ НА ГРИЛЕ. Divine Taste of Lamb Meat
#одесскийлипован #Recipe #rezepte #rezepter #village
KULAÇ PER MENGJES (Recete nga zonja Vjollca)
2 tetor, 2017 - 'Kendi i kuzhines nga Zonja Vjollca - pjesa 2
200 ml qumësht i vakët
1 lugë maja birre pluhur
500 gr miell
1 kokërr vezë
3 lgj sheqer
Pak kripë
50 gr gjalpë i shkrirë
Fillimisht në gjysmën e sasisë së qumështit të vakur shkrijmë majanë duke e lenë atë për 10 minuta.
Vendosim miellin në tavolinën e punës, hapim një gropë në qendër ku vendosim vezën të rrahur pak, sheqerin dhe pak kripë. I përziejmë duke marrë pak miell nga anët, shtojmë më pas gjalpin e shkrirë por të ftohur dhe vazhdojmë perzierjen derisa mielli të bashkohet komplet me pjesën e lëngshme. E punojmë mirë derisa të formohet një brumë i fortë. E mbulojmë brumin dhe e lemë të vijë për 30 minuta. Më pas e ndajmë në 4 kuleçë dhe e lemë përsëri të pushojë për 10 minuta.
Pudrosim tavolinën e punës me pak miell dhe hapim një petë të trashë 1 mm dhe me një gotë bëjmë rrathë me brumin. Vendosim 4 rrathë njëri pas tjetrit duke mbivendosur tjetrin tek gjysma e të parit, i rrotullojmë më pas duke i bërë role, i presim në gjysëm dhe po ti vendosim në tepsi aty ku bëmë prerjen formohet një trëndafil në anën tjetër. I lemë në tavë të mbuluar me një pecetë për 10 minuta, më pas i lyejmë me pak të verdhë veze trazuar me pak qumësht dhe i pjekim në temperaturën 200 gradë Celsius për 15-20 minuta.
Mund të bëhen dhe si kuleçka me diametër mesatar, i vendosim një gotë të vogël në qendër për të krijuar një rreth, i lyejmë me të verdhë veze dhe i vendosim për t‘i pjekur.
Traditional SLAVIC FOOD in UKRAINE!! Oldest Ukrainian Market in Kyiv | Ukraine
???????? LEARN MORE ABOUT UKRAINE:
???? TOURS BY LOCALS:
???? MARGARITA:
One of my favorite things to do when I travel is to explore local markets. Come with me as I try traditional Slavic food in the oldest Ukrainian market in Kyiv, Ukraine!
My afternoon kicked off at Tsars’ke Selo Restaurant, a traditional and authentic Ukrainian spot with my guide Margarita from Tours by Locals. It’s located in an old-school, village-style house!
???? DAVID’S BEEN HERE MERCH:
The employees at the restaurant wear traditional folk clothing, which adds to the atmosphere and ambiance. There’s an outdoor terrace and an open-air kitchen where they grill kebabs and vegetables.
I started with some incredible cranberry vodka before taking a master class on making vareniki. I was having some trouble making them, but they’re super tasty.
She boiled them and added some cherry sauce on top. They were both sweet and sour, and hot on the inside!
We followed the cherry vareniki with the borscht in bread, chicken Kyiv, and a type of local potato pancakes called deruny.
Next, I tried some spicy and strong vodka, followed by the borscht in a bread bowl. The borscht also contained a pork rib inside! The rib was hot, tender, and meaty, and had absorbed the borscht broth. I loved it!
Next was some salo, which is cured pork fat with garlic sauce. I also tried some fluffy bread with garlic & onion sauce and sour cream. But I couldn’t get enough of the meaty ribs!
The deruny were next and came with some sour cream. They were crispy and golden brown. Eating it with a fork and knife was great, but eating it with my hands was even better! They reminded me of hash browns!
Our Chicken Kyiv was next, which is breaded and fried chicken with a buttery sauce with herbs inside. It came with some creamy mashed potatoes and vegetables. I loved it. It was a super hearty stick-to-your-ribs kind of dish and keeps you warm!
Next was more vodka with a pepper inside, followed by potato vareniki with sour cream. The caramelized onions on top were amazing!
We continued with a Kyiv cake that had some chocolate on top, as well as hazelnuts, meringue, and some jelly. It reminded me of Nutella. The flavor combination was insane and it wasn’t too sweet! I loved the nuttiness and the different layers.
After eating, we hopped back in the car and drove past the Ukrainian parliament and the residence of the President on our way to Bessarabsky Market.
The market is one large market with high ceilings. It’s the oldest covered market in Kyiv. He headed up to the top level, where we got views of all of the vendors below us.
Then, we headed back down and tried some salo on bread with radish and garlic. The bread was amazing, as was the lard!
Next was some general’s lard. It was salty and delicious, as was the classic salo. The vendors were so friendly! I followed the salo with some amazing homemade pork sausage.
We then came across pickle vendors selling lots of pickled vegetables. Further on were more salo, beef tongue, lamb, and goat in the butcher area. The vendors kept feeding me more pork lard with bread and pickles!
Next was some sweet and creamy cottage cheese and some spongy soft cheese. I followed that with molozyvo cheese, which looked like flan!
Then, I tried some insanely good crystallized honey. Ukraine is one of the top producers of honey in the world! We tried quite a few types, including some that were thicker and others that were spicy!
Then, I had an aphrodisiac that tasted like beets! What an incredible market visit!
Where have you been?
Subscribe Here!
Top videos!
Follow Me:
+ INSTAGRAM ►
+ FACEBOOK ►
+ TWITTER ►
+ MY BLOG! ►
Contact Me:
+BUSINESS EMAIL ► david@godandbeauty.com
#Davidsbeenhere #Kyiv #Kiev #Ukraine #DavidInUkraine
About Me:
My name is David Hoffmann. For the last 13 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,200 destinations in 83 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
P.S. Thank you for watching my videos and subscribing!
Ukrainian Proverb about Hats
Get Baba's free newsletter and Ukrainian culture books. Baba's Kitchen: Ukrainian Soul Food and Rosie's Rescue. Ukrainian cookbook, children's book. By Raisa Stone.
Visit Baba's Facebook page:
Enjoy Eastern European cookbook, Ukrainian cookbook, Russian cookbook, Middle Eastern cookbook, Jewish cookbook, Polish cookbook, Czechoslovakian cookbook, Georgian cookbook, Romanian cookbook, Slavic cookbook, Eastern Europe, Hungarian cookbook, Ukrainian recipes, Russian recipes, Polish recipes, Eastern European recipes, Hungarian recipes, Romanian recipes, Georgian recipes, Slovenian recipes, Slovenian cookbook, Croatian recipes, Croatian cookbook, Czech recipes, Czech cookbook, Baltic cookbook, Baltic recipes, Jewish recipes, borshch, borsht, borsch, perogies, holubtsi, cabbage rolls, perohi, chicken soup, rye bread, black bread, cheesecake.
Bograch | Hungarian meat | Cooking in a cauldron
Good day! The Hasky Kitchen channel is with you! Today we will cook borgach in a cauldron!
Bograch (goulash cooked in a cauldron) is an unusually tasty meat dish that is very popular in Transcarpathia.
• 0.5 kg. veal pulp and 0.5 kg pork pulp
• Bacon - 200 g
• Potatoes - 600 g
• Sweet pepper - 2 pieces
• Tomato - 2 pieces
• Onions - 2 pieces
• Carrots - 2 pcs.
• Hot pepper - 1 pc.
• Garlic - several cloves
• Paprika - 3 tbsp. spoons
• Parsley greens - 1 bunch
• Salt - 1 tbsp. spoon
• Vegetable oil - 2 tablespoons.
Bograch is a Hungarian national dish with an interesting history. According to legend, even during the wars with the Turks, the cook prepared dinner for the army and overdid it with paprika. This is how the bograch recipe appeared. Over the centuries, the recipe has been improved and tasted even better. Today, paprika is added to it to taste, as well as potatoes.
We prepare the ingredients for making bograch (goulash in a cauldron).
Cut the pork and beef into pieces.
Cut the bacon into small cubes.
Cut the onion into thin quarter rings. Finely chop the garlic.
Cut the carrots into semicircles. Usually carrot circles are added to the bograch, but these can be cubes and free-form pieces. We will cut into semicircles.
We light the fire, set the cauldron on the stove, wait for the cauldron to heat up.
We send chopped bacon to the cauldron and add 2 tbsp. tablespoons of vegetable oil. We fry the bacon, stirring constantly, for 10-15 minutes.
Add the onion and fry until slightly golden (do not forget to stir so that the onion does not burn).
Then add the carrots and simmer for a few minutes.
Add the paprika and stir until the spice is evenly distributed and absorbs all the fat.
We send meat to the cauldron, fry it. Then add hot pepper and chopped garlic. Pour in some water to cover the meat. Bring to a boil, reduce heat and simmer veal in a cauldron for about 1 hour.
Cut the potatoes into medium-sized cubes, cut the tomatoes into small cubes, cut the peppers into cubes, chop the herbs.
Add salt 30 minutes before the meat is ready. When the meat is almost ready, add potatoes, peppers and tomatoes. Simmer until all ingredients are cooked.
Add half of the greens to the bograch and boil the goulash a little in a cauldron.
Bograch (Transcarpathian Hungarian goulash) is ready.
Sprinkle with chopped herbs before serving.
Also, flour dumplings - chipets are put in bograch, but this is at your discretion. Today we cooked a dish without them, next time we cook bograch, we will definitely try to cook it with chips!
Bon Appetit!
Kazakh cuisine - Kuurdak
Today we have a guest Timur Sultanov. We are united, we will cook Kazakh cuisine dishes.
Kuurdak
Mutton - 200g
Beef - 200g
Liver - 100g
Lungs - 100g
Onions - 2-3 pcs
Potatoes - 3-5pcs
Salt, pepper, herbs to taste