• Carefully process the meat, removing all the films.
• Prepare the minced meat with potatoes, onions and garlic by passing the ingredients through the medium grid of the meat grinder.
• Instead of potatoes, you can add oatmeal to the prepared meat. Add spices, mix the minced meat and leave to marinate overnight in the refrigerator.
• Then form cutlets.
• Fry the cutlets in a very hot pan until golden brown.
• Put the cutlets sideways in a stewpan and add broth or water at half the height of the сutets.
• Stew cutlets in a stewpan on low heat for 1 hour.

Important:
Cutlets need to be stewed over low heat, not allowing boiling.
When stewing, pour the cutlets not with water, but with meat broth – they will have more intense taste.
When stewing , you can also add a bunch of dried mushrooms.

• Sand and clean the hooves. We put the hooves with the meat in a large crutch of 5-10 liters, pour water, salt to taste.
• Cook the broth over low heat without a lid for about 4-5 hours, constantly removing foam.
• An hour before readiness, add whole carrots and onions to the broth. Optionally – celery root.
• Take out the meat, divide the meat into small pieces, strain the broth.
• Finely chop the garlic. Add chopped garlic to the jelly dish. Put chopped meat and pour in the broth.
• Cool and wait until the jellied grasp well.

Important:
To keep the jelly transparent, make sure that the broth does not boil during cooking.
Cool the jelly a little before pouring into the mold so that the garlic does not cook and does not lose flavor.

• Carefully process the meat, removing all the films.
• Prepare the minced meat with 1 onion and 1 garlic clove by passing the ingredients through the large grid of the meat grinder or chop the ingridients with a nife.
• Add spices, mix the minced meat and leave to marinate overnight in the refrigerator.
• Finely chop 1 onion, 1-2 cloves of garlic, favorite greens.
• In the container, carefully mix the resulting minced meat, chopped onions and spices.
• Form Lyul carefully “beating” each cutlet.
• Fry in a very hot pan until golden brown or cook on a grill.

Important:
Thoroughly knead the minced meat and “beat” it on a cutting board, then your Lyulya will be dense and will not fall apart while frying.
The most important thing in cooking kebab lula is cooking time! Do not dry them. Roasting Lyul takes literally a minute on each side, inside the stuffing should remain juicy and red.

• Carefully process the meat, removing all the films.
• Slice the meat into portions pieces
• Chop onion and garlic. In a container, mix meat, onions, spices, olive oil, sprinkle with balsamic vinegar and leave to marinate in the refrigerator for several hours, better for the night.
• Start to fry the meat on a small fire under the lid, as soon as the meat begins to become soft – add heat and rotate the pan, turning the pieces, fry the meat until golden brown.
• If desired, fry the onion in a separate frying pan until golden and add it to the finished meat.

Important:
The minimum time for marinating meat is 1 hour, but the longer you marinate the meat, the softer it will turn out.
Balsamic vinegar can be replaced with soy sauce or any other favorite marinade sauce.

• Carefully process the meat, removing all the films. Slice the meat into small portions pieces
• Fry the meat in a very hot pan until golden brown.
• Chop onion, garlic and carrot and and fry the vegetables in a pan until golden brown.
• Blanch tomatoes.
• Dice the tomatoes and potatoes.
• Gently mix all the ingredients, add spices and put in pots. Add water to each pot; 1 cm of water should not reach the edge.
• Cover the pots with lids or foil and bake in the oven for 1.5 hours at a temperature of 180 degrees.
• Open the lid, add cheese and put in the oven for another 15 minutes.

Important:
At will, any vegetables can be added to the roast: zucchini, eggplant, mushrooms, bulgarian or red pepper.

• Prepare the dough: sift the flour, pour it into a large bowl, make a deepening in the middle and add eggs, pour in cold water and add 1½ teaspoon of salt. Knead the cool dough. Form a ball out of it and let it rest for 30–40 minutes.
• Prepare the minced meat with meat, onions and garlic by passing the ingredients through the medium or small grid of the meat grinder. Add spices and mix the minced meat .
• Cook the dumplings. Divide the dough into 4 equal parts, then each part in half. Roll out thin sheets and either prepare dumplings by cutting mugs of dough from a sheet using a glass or mug and form dumplings.
• Boil water in a crutch, add salt, pepper and bay leaf. Put the dumplings in boiling water and cook for 5 minutes. The finished dish can be served with sour cream and fresh herbs.

Important:
If you plan to freeze dumplings, then before freezing, each batch of dumplings should be sprinkled with flour and cool a little in the refrigerator.

• Carefully process the meat, removing all the films. Slice the meat into small portions pieces
• Slice the meat into portions pieces
• Chop onion and garlic. In a container, mix meat, onions, spices, olive oil, sprinkle with balsamic vinegar and leave to marinate in the refrigerator for several hours, better for the night.
• Fry the meat in a very hot pan until golden brown.
• Fry onions in a pan until golden brown.
• Put the meat in a stew , fried onions, mushrooms, mix gently. Add the broth or water, spices and put in the oven for 1.5 hours.
• If desired, after 1.5 hours, add grated parmesan and put in the oven for another 15 minutes or until a cheese crust is formed

Important:
The minimum time for marinating meat is 1 hour, but the longer you marinate the meat, the softer it will turn out.
Balsamic vinegar can be replaced with soy sauce or any other favorite marinade sauce.
When stewing, pour the cutlets not with water, but with meat broth – they will have more intense taste.

• Carefully process the meat, removing all the films. Slice the meat into small portions pieces. Slice the meat into portions pieces.
• Chop onion and garlic. In a container, mix meat, onions, spices, olive oil, sprinkle with balsamic vinegar and leave to marinate in the refrigerator for several hours, better for the night.
• Fry the meat in a very hot pan until golden brown.
• Fry onions in a pan until golden brown.
• Gently mix the meat with fried onions and parmesan.
• Put the meat in a stew, pour broth or water, do not forget spices.
• Cook the meat in the oven or on the stove for 1.5 hours., Constantly stirring. When the meat is ready – remove the lid, sprinkle with grated parmesan and bake for another 10 minutes under the grill.

Important:
The minimum time for marinating meat is 1 hour, but the longer you marinate the meat, the softer it will turn out.
Balsamic vinegar can be replaced with soy sauce or any other favorite marinade sauce.
When stewing, pour the cutlets not with water, but with meat broth – they will have more intense taste.