Let me introduce you to Moshkichiri recipe. You read is exactly as it is written (m-o-sh-k-i-ch-i-ri). It is a very old Uzbek dish, which could probably be translated as Rustic Risotto. I have yet to meet a person who does not like this porridge. It has a risotto like texture, with beans perfectly simmered into perfection. The combination of vegetables, meat and beans works wonders in this dish. It may not look very appetizing from the photos. However, looks can be very deceiving.
Today I am introducing Farmer’s cheese recipe to your attention. Farmer’s cheese is somewhat similar to cottage cheese, with cottage cheese having larger curds. Farmer’s cheese is much less grainy and typically does not have an addition of salt. Farmer’s cheese recipe is very popular in Russia and ex-soviet countries. It is also an amazing addition to those of us who need a perfect mid day snack. Farmer’s cheese can be dressed up with berries, fruits, sour cream and a little honey.
My first entry in Arbuz blog will be dedicated to writing a review of Tinker Crate’s Light-up Planetarium, which we loved putting together. I will be reviewing some of the materials we use as part of our enrichment and homeschool material. This month I was fortunate to get a Light-up Planetarium from Tinker Crate.
I have had The Japanese Skincare Revolution for quite some time now. After much use of the techniques I decided to present my readers with my humble book review for Japanese Skincare Revolution. I hope you will find this book review useful and take the existence of such marvelous manuscript into account.
I got inspired by this Simple Strawberry Cake recipe while reading Natasha’s blog. Natasha sure bring out all the fondest memories of my childhood. The batter for this recipe it is actually a base batter for a lot of the Russian cakes and bundt cakes and is probably a staple batter in almost every Russian kitchen. My favorite one is done with apples. It is also called a “Charlotte” cake in some instances. There are variations of it where certain ingredients can be swapped with others. My Mother-in-law gets asked for her recipe ALL the time, you guys. I am happy to present you my version of the recipe and the changes you can make to it in order enjoy a simple, yet delicious dessert.
Today I come to you with a delicious Adjarian Khachapuri recipe. Khachapuri is one of the dishes that is very, very popular both in Georgia and all over ex-soviet Union countries. If there is one thing that all Soviet countries shared and treasured, that would be their love for each other’s food and culture. Trust me, where there is food being shared, everything else must be in order.
There are so many pizza dough recipes out there and while all of them might be good, I keep coming back to my old and trusted dough, which turns out consistently good every time. Especially when almost all the baking is done in the regular ovens, and not in the clay ovens, this dough is quite forgiving and will not turn hard the next day after baking. I use this recipe on a multiple other recipes which require a similar dough. Turkish Pide and Adjarian Khachapuri being some of them.
The very first time I ate these dumplings were in my mom’s kindergarten where the cook makes delicious, from scratch meals every day. Although I have heard of Hamir Hasip (in literal translation it would mean Dough Sausage) before, as it is an Uzbek dish, it was never made in our house. When I tried them for the first time, I really fell in love with their simple but delightful taste. These beef dumplings do not have a big variety of ingredients in it, which, in my opinion, make them appealing to little children. You can certainly dress them up with a spicy or sweet chutney, sour cream or plain yogurt. I like to enjoy it with a little bit of caramelized onions in ghee, sour cream and a side of pico de gallo.
Here it comes – an easy lahmacun recipe. If you would like to check out the original recipe, which still tastes divine, click here. The idea of using a pre-made dough for easy Lahmacun recipe came about pretty suddenly, in the shape of a dough, which I would typically use for quesadillas. It would take such a long time to roll out the dough from the original recipe, I honestly would limit making this dish to once in a couple of months. After the discovery of Fresca Tortillas, I can whip these easy lahmacuns very quickly. If you scroll down to the bottom of the page, you will find an easy print out for this recipe.
