Pisyur sarma
Ingredients:
1 cup groats, 1–2 onions, 8–10 vine leaves, 6 cups water, paprika, 2–3 pinches of salt, ground black pepper, mint, oil
Method:
Finely chop the onion and fry in oil. Add the groats and fry again. Then put the cut vine leaves, the paprika, ground black pepper, salt and water. Bring to the boil and season with fresh mint.
Gugusheli
Ingredients:
wheat flour, 1 cup yoghurt, baking soda, 2–3 tbsp. sugar, 1 egg, 2–3 pinches of salt, 1 handful of lard, oil
Method:
Sift the flour, make a well and put in the yoghurt, beaten egg, baking soda, sugar, salt and lard. Make soft dough and roll out a sheet. Cut the sheet in stripes and then into rhombs. Make a cut in each rhomb and poke some of the dough through it. Fry the dough figurines in heated oil. In the past the gugusheli were traditionally taken as a gift to young mothers on the 40th day after childbirth.
Chicken stew with egg balls
Ingredients:
chicken meat, 2–3 onions, 2 eggs, flour, 1–2 tbsp. paprika, salt, water, oil
Method:
Cut the chicken meat in pieces and fry in the oil. Add to it the chopped onion – crushed in advance with some salt. Put the paprika and water just to cover the ingredients, and stew. In a large bowl, stir the two eggs, and add flour gradually until a thick mixture is obtained. Dip a spoon in oil and scoop with it from the mixture to add to the chicken. Season and leave to simmer for further 10 min. until ready.
Rice with prunes
Steamed garlic
The history of the village of Dabovik
