The most delicious dish in each country is prepared differently on this holiday.
Eating a hearty meal so that next year the table is not empty is one tradition of the feast of breaking the fast. One of the main dishes on Eid al-Adha is pilaf. There are hundreds of recipes for its preparation, including those with nuts, dried fruits and spices.

Raisins make the dish sweeter, chickpeas - richer. And you can also add sugar for a sweet life, saffron for happiness and a handful of raisins - for family harmony. Cooking pilaf for the holiday in Uzbekistan is not just a tradition, but a ritual. Women are not allowed to the stove, they sort out rice and cut carrots. Only a man knows how to make this dish right. The most important ingredient for pilaf is lamb. And adding rice, Muslims believe that every grain is the tooth of the prophet Muhammad, and losing even one grain is a great sin.
Different peoples - different traditions. Uzbek, Ferghana, Kazakh, luxurious festive with chickpeas - if you ride around Central Asia and try every type of pilaf, you can count hundreds of recipes.
Guests come to taste the treat in the morning. As they say, the Almighty rewards those who have endured the holy fast with an abundance of dishes. You need to eat tightly so that next year the table is not empty.

Lamb pilaf

Not everyone knows how to properly prepare this chic dish. How to cook pilaf tasty, appetizing and according to all the rules? Very easy. The main thing is to follow the recipe and not overdo the rice. Otherwise, it will no longer be pilaf, but you will get porridge with meat and vegetables. Only true professionals can cook this dish so that the rice is friable! To prepare such an oriental dish, it is better to take long-grain rice. Brown long-grain rice would also be very suitable, as it is healthier than white rice due to its iron content.

Ingredients

Lamb 2 kg
- long grain rice 800 g
- vegetable oil 50 g
- 1 carrot
- bow 4 pcs
- 3 tomatoes
- bay leaf 2 pcs
- garlic 2 heads
- salt, ground black pepper

Cooking

Cooking pilaf is a very serious matter, especially cooking lamb pilaf. To be honest, all meat dishes are better prepared by male cooks, including lamb pilaf in a cauldron! To cook lamb pilaf at home, first soak the rice in boiling water and let stand for 20 minutes. Cut lamb into small pieces. Heat the cauldron over medium heat and, without adding oil, fry the lamb for about 10-20 minutes under the lid. While the meat is frying, chop the onions, carrots and tomatoes. In a separate frying pan, heat the vegetable oil and fry all the vegetables until half cooked. Then shift the fried onions, carrots and tomatoes to the meat. Salt, pepper and mix the lamb with vegetables well.
In order for the pilaf to turn out excellent and quickly cooked, you need to buy the meat of a young lamb. And how to cook crumbly pilaf can only be recommended by someone who has cooked it more than once. When the lamb and vegetables are mixed, you need to level the layer of meat with vegetables. Sprinkle washed rice on top and spread evenly. Dip two medium heads of garlic in rice, put two leaves of bay leaf on top. Then boil the kettle and pour the pilaf with boiled water so that the water comes out on top of the rice by half a finger. Reduce the fire to the smallest and let the pilaf stew in this form for 15 minutes. During this time, all the water should be absorbed into the rice. Then cover the pilaf and let it simmer for another 10 minutes.
When the pilaf is finally cooked, then you need to prepare a large dish where you will lay out the finished pilaf. Carefully turn the cauldron over and put the pilaf on a dish. Rice should be fluffy and not overcooked. Thoroughly mix the meat with rice so that the rice is saturated with all the meat juices, lamb fat and vegetables. Now you know how to cook pilaf correctly and tasty. Serve Uzbek lamb pilaf hot to the table! How to cook a delicious pilaf is not obtained by many, but if it turns out, then such pilaf is eaten instantly.

And what dishes for the holiday of Eid al-Adha do you like? Or what pilaf recipes do you like the most?

Getting ready for Eid al-Fitr!!!

3 recipes Shah Plov!

Take it to the wall so as not to lose it!

1) Barrel with pilaf "Shah-pilaf" / Cuisine of Azerbaijan

Ingredients:
1 chicken 1.5 kg or meat
1 large onion
salt pepper
2 - 3 cups Basmati rice, salt
70 - 100 g butter (melted)
for yellow color turmeric, saffron, or Sarah kyok
you can add seasoning for pilaf

For test:
3 eggs
1/3 cup water
½ tbsp salt
3-3.5 cups flour
1 tbsp butter (melted)
2 tbsp vegetable oil
You can replace the dough with pita bread

Cooking:
1. Boil the rice until half cooked, put it in a colander.

2. Melt the butter in a pan, add the rice. Leave.

3. Boil the chicken until half cooked. Separate from the bones, split into pieces with your hands, lightly fry with onion, salt, pepper (first fry the onion until golden brown).

4. Lubricate the bottom and sides of the dish with butter. Sprinkle with sesame seeds (you can use pistachios - it looks prettier).

5. Knead a smooth dough. Roll out 5 mm thick. Transfer the rolled dough and place it along the bottom and sides of the dish, leaving the edges hanging down. Alternate layers. Sprinkle rice with the first layer. Then finish the fried chicken with rice, pour over with melted butter and close with an overlapping dough. We send it to the oven for 30-45 minutes. at t 190 C ... Having covered with a dish, carefully turn the form over, remove and serve)

2) SHAH-PLOV (Azerbaijani cuisine)

Shah pilaf, also called Royal pilaf, and this national dish has many cooking options. Mandatory in "Shah-pilaf" is an appetizing crispy lavash crust, in which pilaf is cooked. Be sure to try this pilaf in such a “festive” and original package!

INGREDIENTS
Medium grain rice - 300 gr.
Lavash - 2 pcs. (I have a "Wheat roll for making rolls" 1.5 sheets)
Meat (chicken, lamb) - 500 gr.
Onion - 2 pcs. (medium size)
Butter - 70 gr.
Dried apricots - 100 gr.
Raisins - 50 gr.
Garlic - 3-4 cloves
pinch of saffron
A pinch of turmeric
Spices for pilaf or a mixture of spices: salt, pepper, cumin, barberry, paprika
Vegetable oil for frying meat

HOW TO COOK
Rinse rice. Put in a saucepan in layers (1 cm thick), shifting with thin slices of butter. Add salt (to taste), a pinch of saffron and turmeric. Pour rice with water in a ratio of 1: 2 and cook until tender.

Meanwhile, cut the meat into small pieces and fry until golden brown in vegetable oil.

Cut the onion into small cubes and add to the meat. Fry 5-7 minutes.

Soak raisins and dried apricots in boiling water for 5 minutes. Then cut the dried apricots into small pieces. Add raisins, dried apricots and spices to the meat, mix. Simmer for 2-3 minutes.

Mince garlic and add to mixture removed from heat. Mix.

Cut pita bread into strips, about 5 cm wide.

Melt butter. Lubricate them with a cauldron (baking dish). Lay the strips of pita bread in the form of a fan (overlapping), while lubricating them with melted butter. It is necessary to leave the hanging parts of the pita bread.

Put a layer of rice on the bottom. Then lay out a layer of meat. Alternating, lay out all the rice and meat.

Cover rice with hanging parts of pita bread, brush with oil. Cover the top of the pot with foil.

Bake in a preheated oven for 40-45 minutes at 160 degrees. Remove the foil 15-20 minutes before the end.

Put the pilaf from the cauldron on a dish. Cut the resulting "cake-pilaf" into portions with a sharp knife!

3) Shah Ash - Royal Pilaf! (Khan plov)

This is simply insanely delicious pilaf - fragrant and tender, crumbly rice soaked in oil, soft meat, and fruits give a kind of sweet and sour accent.

Ingredients:
- lamb or beef - 800 gr
-rice - 800 gr.
- thin pita bread - 3-4 packs of 70 gr.
- butter - 600 gr.
- onion - 1 pc.
- apricot - 200 gr.
- raisins - 150 gr.
- chestnuts 150 gr. (I don't have chestnuts)
dried cherry plum - 150 gr. (I have no cherry plum)
-turmeric, salt, spices for pilaf

Cooking:
First of all, I want to say that everything should be the best.
Ideal: Indonesian Basmati rice, apricots and raisins
shade dried and preferably pitted
(I found dried plums for sale, generally lovely!), Cherry plums can be
add, or you can not (cherry plum gives a well-detectable sourness
like babrberry, it's not for everyone. and here, in the Urals,
it is not on sale at all), also for cooking
a thick-walled brazier is required - ideally a round cast-iron cauldron,
but any thick cast aluminum brazier will do.
I have a 6-liter vertical (for city stoves, like a pan)
cast aluminium.
So, first of all, we wash the rice (I washed it for a couple of minutes
on a sieve) and soak in slightly warm salted water
for at least 30 minutes.
Then drain the water, add a teaspoon of turmeric and a tablespoon of vegetable oil.
Pour fresh cold water, bring to a boil and boil the rice until half cooked (Look at the packaging of your rice. If it says cook for 20 minutes, then cook for 10 minutes).
Throw the rice in a sieve to drain excess water.
While the rice is cooking, cut the meat into small pieces.
(for example, cubes), then melt 50 grams of butter in a pan, fry the meat until golden brown, add the diced onion and fry for another 5-7 minutes, salt, pepper, and remove from heat.
We set aside 70 grams (less than half a pack) of oil for lubricating the cauldron, melt the rest of the oil (ideally, we heat it in a water bath. I'm lazy, I just melted it on fire).
Pour apricots and raisins with boiling water for 5-10 minutes, depending on the degree of drying, drain the water.
Now we collect our Shakh-pilaf. Grease the cauldron generously with oil.
We line the cauldron with strips of pita bread so that they overlap at the bottom, and the edges hang down.
Pour the bottom with a few tablespoons of melted butter.
We spread the third part of the rice. Drizzle with oil, sprinkle with spices (with spices carefully, a little bit!).
Put the meat on the rice.
On the meat again, the third part of rice, pour oil, a little bit of spices, and put raisins and apricots on top.
Spread the remaining rice on top, pour oil, a bit of spices.
We close the rice with the hanging ends of the strips of pita bread, pour with the remaining oil.
We close the cauldron with a lid and put in the oven, preheated to 180 degrees, for 1-1.5 hours.
Readiness is determined by a beautiful golden crust. I didn’t look into the oven at all for an hour, then I looked - it seemed that the crust was not ruddy enough - I left it in the oven for another 15 minutes.
When ready, take the cauldron out of the oven, remove the lid - this is how it looked for me.
Holding the pilaf with a spatula, drain the cauldron over the edge
oil (it will not be enough, but it will be), then we turn the cauldrons onto a dish.
Cut into petals with a sharp knife. Do not expect it to be a casserole, this is a real crumbly pilaf, it just sprinkles on the dish!

Eid al-Adha is an important holiday for Muslims. Read the article if you want to know the history, meaning, recipes for dishes that are prepared at the feast.

Eid al-Adha is the main Muslim holiday. Many traditions are associated with it and this day is important for every Muslim. The beginning of the holiday takes many centuries ago.

Eid al-Adha is celebrated some time after Uraza-Bayram.
Muslims are not allowed to work on this day. In many countries with Muslim communities, it is celebrated for 3 days.
It is difficult to say what date Eid al-Adha will be celebrated in a particular year. The date changes according to the lunar calendar, which is called the Hijra by Muslims.
But in 2019 it will be celebrated on August 11th.
Kurban Bayram is the result of the Hajj, which is also very important for every Muslim believer. What is the history of this holiday? How is the title translated? For these and many other questions, you will get answers from this article.

Eid al-Adha in Arabic: translation

The name of the holiday originates from the Turks. Translation of Eid al-Adha in Arabic: Eid al-Adha - "holiday of the sacrifice." Another translation from ancient Arabic means Kurban - approach, Bayram - a holiday. But the holiday itself is associated with the sacrifice of a ram, and the main meaning lies in approaching Allah.

What is the Muslim holiday Eid al-Adha: history, meaning

The history of Eid al-Adha is very interesting and is connected with the prophet Ibrahim. Moreover, his prophetic deeds are known not only among Muslims, but also among Christians. Ibrahim was tested by Allah and always distinguished by exorbitant obedience. So, what is this Muslim holiday - Eid al-Adha - history:

Ibrahim saw in a dream an angel who ordered the eldest son Ismail to be slaughtered. He had this dream many times.
The Prophet decided to follow the will of Allah.
He took his son to the place where the sacrifice was to take place.
On the way, they met Shaitan three times, who dissuaded them from doing the slaughter.
But Ibrahim obeyed only Allah, and he and his son continued to walk, and the enemy was stoned.
When the father brought the knife to his son's throat, he stopped cutting. Ibrahim heard a voice that said that all the conditions were met and Allah sees that his faith is strong.
Suddenly, out of nowhere, a ram appeared, which the prophet sacrificed.

Since that time, the act of the prophet is considered a symbol of sincere love for Allah. As a sign of righteous faith, all Muslims sacrifice a ram or other animal. Therefore, the meaning of this holiday is known as "sacrifice", although the translation of the name refers specifically to the holiday.

How many days after Uraza Eid al-Adha?

Uraza is a Muslim fast that is observed on any day, but not on a holiday, and also for 30 days in the 9th month of the Islamic calendar. How many days after Uraza Eid al-Adha? After 70 days, and this holiday falls, always at different times.

How many times a year is the holiday of Islam Eid al-Adha, how many days does it last?

Eid al-Adha is celebrated on the 10th day of the twelfth month of the Muslim lunar calendar. As mentioned above, it passes after Uraza, which takes place once every 9 months. It turns out that Eid al-Adha, the main holiday of Islam, happens only once a year, but it constantly shifts.

This holiday lasts 3-4 days. Such a long celebration is connected with the fact that a Muslim must visit all relatives, and this cannot be done in one day. In addition, believers should read prayers and sermons. During the days of celebration, it is customary to treat all people and give alms to the poor.

Fasting before Eid al-Adha: what is allowed and what is forbidden to eat?

Before the holiday of Eid al-Adha, Muslims fast. From dawn until the end of reading the morning holiday prayer - prayers, you can’t eat anything. After prayer, it is allowed to eat sweets.

After the mosque, believers go to the cemetery to pray for the dead. The Muslims then go home and begin the Feast of Sacrifice. Treats and celebrations begin at a richly laid table.

How Muslims celebrate Eid al-Adha: script

Millions of Muslims are preparing to celebrate one of the most important holidays of their faith. Therefore, everything must go perfectly and correctly. How do Muslims celebrate Eid al-Adha? Scenario:

Believers must wake up at dawn, perform a full bath and put on clean beautiful clothes.
Then, without breakfast and without taking any food, Muslims go to the mosque. On the way, they pray, pronouncing the words: “Allah Akbar!”.
Eid prayer is being read in the mosque. Then the khutba is read - a sermon. All the time praised by Allah, the prophet Muhammad.
The Imam explains to the visiting Muslims, where does the hajj originate from and what does the rite of sacrifice mean.
After the sermon, a rite with a sacrifice is performed. The lamb should be healthy, six months old, without any flaws. Above the victim, the phrase is pronounced: “Bismillah, Allah Akbar!”, Which translates as “In the name of Allah! Allah is great!" Before cutting off the head of a ram, it is thrown to the ground. Part of the meat goes to the table, another part goes to relatives and neighbors, and the rest is distributed to the poor.
Then believers go to the cemetery and read a prayer there for the dead.
Returning home, Muslims loudly glorify Allah. At home, all speeches are aimed at praising Allah.
After returning home, the feast of sacrifice itself begins in a wide circle of relatives and acquaintances at a beautifully decorated table.
On the table there should be various meat delicacies and delicious sweets.. It is customary for Muslims to share other faiths with people. Sparing meat is a grave sin.

All 3 days of celebration, believers go to visit, give gifts, celebrate and praise Allah. They also visit the graves of the dead and distribute alms.

Sacrificial meat should not be stored, it must be eaten during the holiday, and the bones should be buried in the ground. Therefore, there are many meat dishes on the Muslim table these days. What is cooked on Eid al-Adha? On the first day, dishes are made from offal - the heart and liver. On the second day, they put on the table soup from the head of a lamb and shanks. Stews, rice, vegetables and beans can also be prepared. On the last day of the holiday, soups made from sheep bones, pilaf, shish kebab, beshbarmak, chuchvara, lagman and others will be on the table.

Recipes of traditional dishes:

Jiz Byz

What is cooked on Eid al-Adha - traditional dishes: recipes

You will need the following products:

lamb liver - 1 piece of each offal;
onion turnip - 4 pieces;
sunflower oil - 3 tablespoons;
garlic - 2 cloves;
sweet red pepper - 2 pieces;
tomatoes - 3 pieces;
coriander, ground pepper and salt - to taste.

Cooking steps:

Peel the onion, wash, chop and put aside.
Sweet peppers and tomatoes, wash, peel and cut into small pieces.
Wash the liver and cut each offal coarsely, removing the film and blood clots.
Pour oil into the pan and fry the garlic until brown. Take it out, and alternately put the boiling oil and fry the liver. At the end, mix everything together and simmer for 5 minutes.
Add onion, chopped tomatoes, coriander and pepper. Simmer the dish, stirring for another 5 minutes.
At the end, salt and remove the cauldron from the fire.
Divide among bowls and sprinkle with finely chopped cilantro.

Soup Shulyum

What is cooked on Eid al-Adha - traditional dishes

You will need the following ingredients:

lamb meat (shank) - 2 kg;
onion turnip - 2 pieces;
sweet pepper - 2 kg;
potatoes - 6 pieces;
tomatoes - 8 pieces;
parsley, cilantro, basil, dill - 1 bunch;
salt, chili pepper, black pepper and freshly ground peppercorns - to taste.

Cooking steps:

Cut the meat into pieces of 100 grams.
Clean the onion.
Pour water into a large saucepan, put the meat and a whole onion. When the water boils, remove the film and cook for 1 hour.
Peel potatoes and cut into large pieces. Add to broth.
Peel the sweet pepper and cut into long slices.
Peel the tomatoes. To do this, pour boiling water over and remove the skin with a knife. Cut into slices.
Put the peppers and tomatoes in the pot.
Finely chop the greens and after 1.5 hours of cooking the soup, add it to the pan.
Season with salt at the end and remove from heat.
Before serving, pour soup into bowls and garnish with parsley leaves.

Shah pilaf

What is cooked on Eid al-Adha?

A complex dish that is interesting and exciting to cook. The name of the dish comes from its appearance - it looks like the crown of eastern shahs. A distinctive feature of this dish is gazmakh - a crust from pita bread, in which the dish itself is located. Ghazmakh is toasted and protects the rice from burning.

Ingredients for each element of the dish:

What is cooked on Eid al-Adha - traditional dishes: pilaf recipe

Cooking steps:

What is cooked on Eid al-Adha - traditional dishes: a recipe for pilaf

What is cooked on Eid al-Adha - traditional dishes: continuation of the pilaf recipe

Also on the festive table should be sweets. Muslim women on Eid al-Adha bake cookies.

Cookies "Shaker-puri"

What is cooked on Eid al-Adha - traditional dishes: cookie recipes

What products will be needed:

What is cooked on Eid al-Adha - traditional dishes: ingredients

Cooking steps:

What is cooked on Eid al-Adha - traditional dishes: cooking

Bon appetit!

Salads on Eid al-Adha: recipes

Salads on Eid al-Adha are also made with meat or liver. All products are shredded. You can make several different salads with the same vegetables, but with different meat ingredients: meat, heart, liver, and so on.

Recipe:

You must have these ingredients:

Salads on Eid al-Adha: recipe, ingredients

Cooking steps:

Salads on Eid al-Adha: recipe, preparation

What gifts are given on Eid al-Adha?

Gifts should be presented when everyone has already gathered at a large table. You cannot come to this holiday empty-handed. Present souvenirs, depending on their financial capabilities. What gifts are given on Eid al-Adha? Here are some options:

carved box;
a photo album with an already collected archive of the family;
unique gizmos for the interior (vases, carpet on the floor, do-it-yourself lace napkins, a rug with text from the Koran);
amulets - a mirror, prayers on a piece of matter and more.
money can only be given to men.

In general, you can present whatever your heart desires. Older women will love a Muslim-style scarf, brooch or antique beads, while men will love camping supplies, barbecue sets and more. Children can be presented with sweets prepared by their own hands and packed in original packaging.

Congratulations and wishes for the holiday of Eid al-Adha in verse and prose

Sincere congratulations for the holiday should sound from the bottom of the heart. Therefore, read poetry with intonation, and speak prose in such a way that it is not clear that you have memorized the lines, let people think that the words “flow” from your soul.

Congratulations and wishes on the holiday of Eid al-Adha - beautiful words

On Eid al-Adha, give the best gifts, say your best wishes, because this holiday is very important for every Muslim. Let it pass in joy, fun and good mood!

Video: Eid al-Adha in Dagestan

LIFESTYLE

Dishes of the season: what to cook for the festive table at Uraza Bayram?

Of course, we could not ignore the holy Ramadan - the month of obligatory fasting for Muslims. During Ramadan, after a long day and sunset, it is time to break the fast - eating iftar.

What a delicious dish to let go of the post and what to cook on the holiday "Eid al-Fitr" says the chef restaurant Kazan Mangal Eldar Bakhyshov.

Eldar Bakhyshov is an experienced chef with 21 years of experience in the network of well-known Novikov Group restaurants in Moscow and Azerbaijan. For ten months now, he has been invited to work at Kazan Mangal and pleases Makhachkala residents with oriental and national cuisine. Eldar shared four different recipes with our readers - this is the main course "Lamb with Homemade Vegetables", two salads and a very healthy yoghurt drink. We think that with this material we will make it easier for many housewives who are racking their brains on what to cook for the festive table at Uraza Bayram, so take note and try to cook them for iftar now.

Homemade lamb with vegetables

Ingredients:

Lamb - 500 gr.

Lamb fat tail - 150 gr.

Eggplant - 3 pcs.

Cherry tomatoes - 5 pcs.

Young potatoes - 6 pcs.

Bulgarian pepper - 2 pcs.

Hot pepper - 2 pcs.

Onion - 1 pc.

Champignons - 5 pcs.

Salt, pepper (to taste)

Cooking:

Boil new potatoes until tender. Cut lamb into small cubes and rinse well. Cut the onion into strips, cut the eggplant lengthwise and leave aside for a while, chop the bell pepper in the same way, remove the seeds, salt a little.

Put the rump cut into slices in a frying pan. Melt the fat tail a little and send the lamb to the same pan. On a small fire, let sweat and evaporate the moisture. When the fat tail and lamb are ready and fried a little, you can add vegetables: mushrooms, potatoes and onions. Fry everything together for a couple of minutes, as soon as the vegetables are a little browned, add the cherry tomatoes cut in half.

Put a little salt in a separately heated frying pan and fry vegetables: eggplant, sweet and hot peppers. As soon as the vegetables are lightly browned on both sides, they are ready. We transfer the meat and vegetables to the iron saj and decorate with fresh basil or any other herbs. The dish is ready, bon appetit!

Oriental Spinach Salad

Ingredients:

Spinach - 1 kg

Onion - 2 heads

Walnut - 100 gr.

Pomegranate - 1 pc.

Salt, pepper (to taste)

Cooking:

Rinse fresh spinach, blanch and drain. In a preheated skillet, fry the finely chopped onion, then add the spinach and fry together for 5-10 minutes. Remove the fried mass in a separate bowl and allow to cool. Add mayonnaise to the cooled mass and mix everything thoroughly, let it brew in the refrigerator for 2-3 hours. Put the chilled mass on a flat plate and carefully trim the surface of the salad with a spoon, sprinkle with pomegranate seeds on top. Oriental salad "Oriental spinach" is ready. Bon appetit!

Salad with prunes

Ingredients:

Boiled chicken fillet - 500 gr.

Prunes - 200 gr.

Hard boiled eggs - 2 pcs. (you only need protein)

Fresh cucumbers - 2 pcs.

Walnut - 100 gr. For decoration

Mayonnaise and dressing salt

Cooking:

Soak prunes in warm water to soften slightly. Boil the chicken breast and eggs, let cool slightly, and then cut them into strips. Also cut into strips peeled cucumbers and prunes (prunes must first be separated from the bones).

All chopped ingredients, with the exception of prunes, season with mayonnaise and add salt. Divide the finished mass into two parts and collect the salad in layers on a plate - put one part of the mass, adjust with a spoon, put the chopped prunes on top, and the second part of the remaining mass on top of the prunes. Sprinkle chopped walnuts on top, you can also sprinkle a little pomegranate seeds to decorate the salad.

Matsoni

Cooking method:

To prepare matsoni, you will need 6% pasteurized milk, if the milk is purchased, then you do not need to boil it. Heat the milk to 50-60 degrees so that it has a warm consistency. Add sourdough to hot milk, you can use the yoghurt itself. If you don’t have it, take fatty kefir or sour cream. Mix the prepared mixture with milk, pour into molds (clay or glass jars are good for molds), wrap the bowl with the mixture in a warm blanket and put it in a warm place for 2-3 hours. Do not shake or touch the yogurt mixture. When the mass is curtailed, you can put it in the refrigerator and let it cool completely for 2-3 hours.

After the festive prayer, tables are laid, people invite guests or visit relatives themselves, give gifts to each other.

TASS correspondents learned the recipes of national dishes prepared by different peoples of Russia for the holiday.

Rauza Safiullina, head of production at the Marjani mosque in Kazan, was the first to share the recipes. She revealed the secrets of cooking Tatar Gubadia - a closed round multi-layered pie, and echpochmak - a triangular pie.

Tatar Gubad

Ingredients:

For test: 400 g of premium flour, 1 egg, 100 ml of milk, 200 g of softened butter, 1 tsp. salt, 1 tbsp. sugar, 30 g raw yeast.

For filling: 5 eggs, 500 g rice, 300 g corta (burnt cottage cheese), 150 g raisins, 150 g butter, 2 tbsp. Sahara.

For crumbs: 150 g flour, 50 g butter, 1 tbsp. Sahara.

Cooking method:

Mix together butter, milk, yeast, salt, sugar, egg. The dough itself should be soft. After that, the dough needs to be removed for a few minutes in the refrigerator so that it rises. Then divide the dough into two parts: 400 g of dough for the bottom of the pie, 200 g for the top. Spread the bottom on the pan and add the filling: first a small amount of rice, the next layer is the court. Then sprinkle the filling with sugar, add 3-4 tablespoons of melted butter. After that, mix 350 g of rice with 150 g of raisins and a spoonful of sugar and spread on the court in the next layer. Add mashed boiled eggs and 10 tablespoons of butter. Cover the pie with the top layer of dough and place in the oven for 45 minutes. Sprinkle the top of the gubadia with crumbs of flour, butter, sugar.

In Kazan, a ready-made court is sold in stores. But if you can’t find it in your area, you can cook the court yourself. There are several different recipes for this. We present two of them.

Court: take 300 g of cottage cheese, add 150 ml of milk, a little sour cream, sugar and boil in a saucepan until thickened over low heat for about two hours, until the cottage cheese turns brown.

Or pour 1.5 liters of ryazhenka into a thick-bottomed dish and put on a strong fire. Ryazhenka almost immediately begins to exfoliate. When the liquid has almost evaporated and the consistency becomes like thick semolina, reduce the heat and cook, stirring constantly, until the cort turns into crumbly grains of light brown color. Add melted butter and sugar to taste.

Tatar echpochmak with beef

Ingredients:

For test: 1 a glass of water, 1 egg, 1 tsp. yeast, 1 tsp salt, sugar to taste, 3 cups (or 350 g) flour, 3 tbsp. sunflower oil.

For filling: 500 g beef, 10 potatoes, 3 onions, salt and black pepper to taste, 2 tbsp. sunflower oil.

Cooking method:

Filling: cut beef, potatoes, onions into small cubes, season with salt and black pepper, add oil and let it brew a little.

Dough: Dissolve the yeast in a glass of warm water, add the egg, salt and sugar. Mix all this with flour, add sunflower oil, knead the dough and leave it warm for an hour and a half. After the dough has risen, divide it into small balls and roll out the cakes. Then put the filling on the cakes, lift the edges of the dough on three sides, pinch so that there is a small hole in the middle and send it to the oven. Echpochmak is baked for about 45 minutes.

Chechen zhizhig-galnash

Chechen dumplings (galnash) with meat are served with beram sauce and washed down with broth. Galnash is made from wheat or corn flour. They differ in their unique form, which, of course, depends on the hostess and her virtuoso ability to handle the dough. Wheat flour galnash is oblong, thin, about 4 cm long, and corn flour galnash is oval and flattened. We offer you an option with wheat dumplings.

Ingredients:

1 kg of meat (beef, lamb or chicken), 1 kg of wheat flour, chicken egg, 1 head of garlic, 1 head of onion, water, salt to taste.

Cooking method:

Meat: put the onion and meat cut into large pieces in a saucepan, fill with water so that it covers all the meat, and put on a strong fire. Remove the formed foam. After boiling, reduce the heat so that the broth boils slightly, and salt. Cook the meat as if it were jelly - it should become soft, tender and easily move away from the bone.

Galnash: make a slide of flour, break the egg directly into the flour and salt. Starting from the sides, collect the flour in the center, gradually adding warm (almost hot) water, and knead the dough until the consistency of dumplings. Then divide the dough into five pieces. Roll each part into a sausage with a diameter of about 2 cm. Use a knife to cut dumplings about 1 cm wide. To form a galnash, first press a piece of dough with your fingers, then put your palm on top and roll it on the table in your direction. Place the dumplings on a well-floured surface. Shake off excess flour and cook in broth until tender (until they float to the surface).

Sauce: rub the garlic with coarse salt and pour over the broth. You can also prepare an onion sauce: saute the onion, add butter, broth and hyog yog buts, that is, thyme.

Serve zhizhig-galnash as follows: put dumplings on large plates, small pieces of meat on top, and beram sauce in a separate gravy boat.

Sok from Karachay-Cherkessia

This unusual sweet recipe of Nogai cuisine is quite popular, despite its laboriousness.

Ingredients:

1 kg of millet, 400 g of sour cream (20%), 400 g of ice cream, sugar to taste.

Cooking method:

Sift the millet, rinse well and pour into boiling water. Boil for about 10 minutes. As soon as the grains begin to swell, remove, lay out on a white canvas and let dry a little. When the millet has cooled, fry it in a dry, pre-heated cauldron, stirring constantly, until the millet acquires a dark golden hue. After that, take out the millet, let it cool and sift again. Put in boiling water and boil for about 3 minutes, then strain and cool. It is desirable that the soy be infused for a day.

Before use, millet should be steamed with milk or water. In the latter case, the dish turns out to be less fatty. Classic soy is seasoned with sour cream and sugar is added to taste. But you can use cream or ice cream instead of sour cream.

Khychin from Kabardino-Balkaria

Khychin is a traditional Balkar and Karachai pie. The thickness ranges from 3 mm to more than a centimeter. It can be of three types: baked on coals, baked in a pan and fried in oil. The filling can be meat, beet tops, nettles, cabbage, pumpkin, cheese - the list is endless. However, khychin with potatoes and cheese is considered classic, the recipe of which we offer you.

Ingredients:

For test: water, flour, salt.

For filling: 250 g of peeled potatoes, 500 g of Balkar cheese (preferably fatty), 30–40 g of butter (or 20–25 g of sour cream), salt to taste.

To lubricate the finished hychin: butter, 15 g per piece.

Cooking method:

Filling: Boil peeled potatoes and crush. Grate cheese on a coarse grater, mix with potatoes. To make the filling softer and fatter, you can add melted butter or homemade sour cream. Salt to taste. Divide the filling into pieces, give them the shape of balls (6-7 cm in diameter).

Dough: knead the unleavened uncooked dough, as for ordinary bread. Divide into pieces, roll into balls with a diameter of 5 cm, cover with a napkin and leave for 5-10 minutes. Flatten the ball of dough a little, put the ball with the filling on it, lift the edges of the dough and pinch at the top - the ball with the filling will be inside. Then roll it all together thinly.

Khychin: bake the cake in a frying pan without oil, first on one side, then on the other, until browned (about like a pancake). When the hychin is ready, it inflates like a balloon. Grease the finished khychins generously on both sides with oil. Before putting on the table, cut into four parts. It is customary to serve airan to khychins.

Crimean Tatar chiberek

This delicious dish has many names. The most common of them is cheburek. But the Crimean Tatars, who claim that this is their national dish, say that it is correct to call it chiburek or chiberek, says Zera Emirsuin, a specialist of the Spiritual Board of Muslims of Crimea. According to him, when frying chiberek, windows and doors are opened in the house so that the aroma spreads throughout the district. The hostesses stack them on dishes with a turret and distribute them to neighbors.

Ingredients:

For test: 600 g premium flour, warm salted water.

For minced meat: half a kilo of beef, 3-4 onions, salt, pepper, 3 tbsp. water.

Cooking method:

Add warm salted water to the flour, gradually stirring the dough to the state of plasticine so that it does not stick to your hands. Put the resulting "bun" from the dough in the refrigerator for an hour and a half. You can simply cover the dough with a towel and let it brew. After the time has passed, cut pieces of dough from the "kolobok" and roll them into sausages with a diameter of 5 cm. Cut the sausages into pieces and roll into balls. Then roll the balls into flat pancake-type cakes 0.3–0.5 cm thick. Sprinkle flour to prevent the dough from sticking to the rolling pin when rolling.

Put the minced meat (about 1 tablespoon) on one side of the "pancake", close the half of the "pancake" with the other side and glue the edges with a special device called "chygyryk" (a machine with a rotating wheel). The edges of the chiberek are serrated and do not allow air and minced juice to pass through.

Heat the vegetable oil in a deep frying pan, reduce the heat and start frying the chibereks. First, fry one side until golden brown, then turn over to the other side.

Put the finished chibereks on a large tray. Katyk (curdled milk) with herbs, vegetable salad or pickles are ideal for this dish.

Regional edition of TASS