Mampar

Way of preparation

Meat — 500 g, vegetable oil — 100 g, onion — 200 g, paprika — 500 g, tomatoes fresh — - 500 g, garlic — 1 teeth, bay leaf, salt, spices, pepper ground and vinegar grape. For registration: eggs — 6 pieces, greens of fennel and a kindza. Dough: flour — 500 g, egg, warm water — 100 g, salt — 5 g.

To make not absolutely stiff dough, to roll in a sphere, to turn in wet towel wipes and to allow to be drawn. Then to divide it into balls size about a walnut, to roll from them zhgutika hands the size and length about a pencil, to oil vegetable that did not stick together. After that to flatten out zhgutik in a tape, and holding them for both ends, to extend, striking with the middle in a board. From the received tapes 1 mm thick and 40 — 50 cm long to tear off pieces size about a three-cheap coin and to throw into a pan with the boiling added some salt water. When pieces of the test emerge upward, to take out them a colander, to rinse cold water and, having divided into portions, to put in plates (cash desks) and to fill in from above with gravy.

Gravy (vadzha) is cooked so: to cut meat small pieces, to fry in the heated oil together with onions rings, chopped garlic, to add the crushed paprika and tomatoes (summer) or straws from a radish and tomato paste (in the winter and in the spring). To add grape vinegar (if it is cooked without tomatoes and a tomato), salt, pepper, bay leaf to gravy. To fill in with water, to bring quickly to boiling and to cook then on weak fire to readiness of all products. To bake a thin flat omelet of eggs (as pancake), to curtail roll and to cut straws. When giving to strew with greens and egg straws.  

List of recipes



Navigation







Our partners