Cabbage rolls are essentially (and by origin) modified dolma made from grape leaves. As a wrapper, you can use not only white cabbage leaves, but also other cabbage leaves, for example, Savoy cabbage (except that Brussels sprouts won't work).

Variety is what makes paella paella. This dish can contain different types of meat, seafood and vegetables, and thanks to this, paella always turns out elegant. At the same time, it is not that difficult to prepare. Our recipe is a paella version with rabbit, chicken, different beans and canned tomatoes. Don't worry if the rice burns slightly to the bottom of the pan - it sounds incredible, but that's how it's supposed to be.

Chuchvara is found in the cuisines of Central Asian countries and Azerbaijan. In essence, they are the same as Russian pelmeni, only without pork and half the size - or even very small. Minced meat, as in other Central Asian ideas on the theme of pelmeni, is used chopped , often cumin or caraway seeds are added to it. Chuchvara is boiled in a fragrant lamb broth and served in it, seasoned with ayran, vinegar or a sauce of hot peppers and tomatoes. Less often, chuchvara is fried.

Thai massaman curry is more spicy than hot: it has cinnamon, cardamom, and nutmeg. This is not typical for Thailand, and this curry is called "children's" here. There is a theory that this type of curry came to Thailand from Iranian cuisine, but the fish sauce in the composition is a purely Thai feature.

A traditional Bulgarian salad that requires good sour feta cheese - look for it at the market and try it in advance. Red bell peppers can easily be changed to green or yellow, the color is not important here.