Side dishes

Moussaka

Shashlik recipe

Meat in French Style

Main dishes in a multicooker

Pilaf recipes

Main dishes with young vegetables

Sushi Recipes

Main dishes with pumpkin

Stewed vegetables

Omelettes

Zrazy

Baked fish

Fricassee

Dolma recipes

Roast recipes

Cutlets

Jambalaya

Pizza

Lasagna

Goulash

Risotto

Lula kebab

Baked meat

Breaded cutlets

Schnitzel

Stew recipes

Low-fat main courses

Meatballs

The main course is usually the most significant, complex, and "weighty" dish of a meal that consists of several courses. In fact, the entire menu of the meal is often structured around the main course: appetizers, soups, and desserts are chosen to complement it.

Other dishes

Avar khinkal is a traditional dish of Dagestan cuisine that has gained popularity beyond the region due to its taste. It was named by one of the peoples inhabiting Dagestan - the Avars. Unlike Georgian khinkali, Avar khinkal is prepared using a different technique: small squares of dough for khinkal are boiled and served separately from the meat (usually lamb, beef, or chicken). Another feature of Avar khinkal is the exceptionally tender dough, kneaded with kefir. The dough for Avar khinkal according to this recipe turns out very fluffy because it is made with the addition of soda.

Avar khinkal

The traditional Georgian dish odzhakhuri translates to "family." Often, a stew made from meat with potatoes (these ingredients are used equally in the recipe), tomatoes, onions, and garlic is served at large feasts. This dish is hearty and is prepared quite simply, usually in one pan, as in our recipe. All the ingredients can be cooked not only on the stove but also in an oven preheated to 180 degrees, by transferring the contents of the pan to an ovenproof dish.

Ojakhuri in Georgian.

International

The perfect breakfast, lunch, or dinner for those who follow a healthy diet or keto diet. You can use a topping of berries or sour cream.

Cheese pancakes with psyllium without flour

Delicious pizza with a movie!

Manti with meat and pumpkin is an authentic dish of Uzbek cuisine. The combination of meat and juicy pumpkin is delicious on its own. But in the version with manti, pumpkin also reduces the calorie content of the finished dish. And this is important for everyone who watches their weight. To ensure that manti has a harmonious and balanced taste, prepare them according to our step-by-step recipe. If you don't have a special device, make this dish in a double boiler. It does not have as many tiers as a manti cooker, but what it does have will be quite enough to cook a small amount of manti.

Manty with meat and pumpkin

Rich and tasty bograch

Chicken Kyiv is a dish of Ukrainian cuisine, which is a breaded chicken fillet with a piece of butter wrapped inside.

Chicken Kyiv

What is Uzbek kazan-kabob? Meat fried to a crispy crust with small potatoes fried to a golden color in oil and fat from the meat. The meat is pre-marinated in a dry or acidic marinade. Let's compare three types of kazan-kabob: from lamb, poultry, and beef. How much time is needed to fry medium-sized pieces of chicken in hot fat? About 20-25 minutes. And for lamb rib parts? 25-35 minutes, depending on the meat. And beef cut into pieces of the same size? It won't be quick... And how will the beef be in terms of juiciness when fried? You say you'll fry it just to a crust? If you are confident in the freshness and quality of the meat, then of course. You'll achieve juiciness. But when you mix the potatoes with the meat, it will be bloody – the look won't be right. And if you fry the meat until it's fully cooked? It will look wonderful, but the tenderness will be lost. What to do? Just stew the meat a bit. Additionally, in this case, it's permissible to violate the traditional frying sequence.

Beef Kazan-kabob

We wash and slice the liver, cook it in a pan with water (simmer) for 5-7 minutes, adding water in the process, then simmer for another 5 minutes, add yogurt, salt, spices to taste, and simmer for another 5 minutes.

Chicken liver in yogurt sauce with onions

Ukrainian

Delicious, beautiful, healthy, and low-calorie appetizer! Pork aspic with gelatin is notable because it does not require feet, which help chill the aspic. Gelatin does an excellent job in this role. The appetizer can be made from any part of the carcass, even just from boneless meat.

Pork Aspic with Gelatin

Other dishes

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