Dried mint

Apple sbiten with black currant is a fragrant hot drink rooted in ancient Russian traditions of warming infusions. Its deep fruity flavor, complemented by spicy ginger, cloves, and cinnamon, envelops you in coziness and warmth. Black currant adds a slight tartness while mint brings fresh notes. Honey softens the rich flavors, creating a balance between sweetness and spices. This sbiten not only warms in cold weather but also boosts immunity thanks to its natural ingredients. It can be served as a cozy evening drink or as part of traditional Russian feasts. The deep, rich, and slightly tart taste of this sbiten is a true delight for lovers of hot fruit infusions.

Turkish dolma with rice is a gastronomic masterpiece of Ottoman cuisine, infused with the aromas of the Mediterranean and the East. Tender grape leaves wrap a spicy filling of rice, pine nuts, raisins, and fresh herbs, giving the dish sweet-spicy notes. Dolma is not just food but a symbol of hospitality, often served at family gatherings and festive events. With the harmonious combination of lemon's acidity, rich olive oil flavor, and spices, it gains exquisite depth. It can be enjoyed both hot and cold, savoring the softness of the filling and the delicate aroma of the leaves. Dolma pairs perfectly with yogurt sauces and fresh vegetables, turning a meal into a true journey through Turkish culinary traditions.

Turkish manti are a true treasure of Turkish cuisine, embodying the combination of thin dough and aromatic meat filling. Their history begins in Central Asia, but Turkey added its unique touch, turning this dish into a true art form. Manti are distinguished by the delicate taste of dough infused with the aromas of meat and spices. The yogurt sauce with garlic adds freshness, while the butter with cayenne pepper gives it a kick. They are perfect as a cozy family dish or a festive treat that highlights the richness of Eastern traditions. Dried mint and sumac provide the final touch, transforming an ordinary meal into a gastronomic delight.

The recipe was shared by Gayane's restaurant chef Gayane Breiova.

Khinkali is the soul of Georgian cuisine, a symbol of friendly gatherings and warm conversations. In this recipe, traditional khinkali gets a modern twist thanks to plant-based meat. The filling made from soy mince with spicy seasonings, fresh cilantro, and aromatic garlic fills these juicy dumplings with a new flavor while preserving their Georgian roots. Each fold of the dough is like a miniature work of art, and the moment when khinkali are flipped in boiling water symbolizes their readiness. They are best served hot and generously sprinkled with black pepper. The main rule is to eat them by hand, carefully biting into them to enjoy the hot broth inside. These khinkali are the perfect choice for those seeking new gastronomic discoveries without abandoning tradition.

Recipe from Vasily Emelyanenko's book "Favorite dishes. Selected recipes.

Marinated grilled zucchini is a harmony of flavor and texture, combining the tenderness of vegetables with spicy herbs and a tangy marinade. This dish has roots in Russian cuisine, where pickling vegetables has always been a way to preserve freshness and rich taste. Grilled slices of zucchini acquire an appetizing golden crust, while the rich marinade with hints of garlic, thyme, and lemon gives them a refreshing spiciness. Chili pepper adds a light fiery spark, while mint and marjoram provide an exquisite aroma. These zucchinis make an ideal appetizer for meat, a complement to a summer table, or a standalone dish with a slice of fresh bread. Marinated zucchini is truly a celebration of flavors where each ingredient plays its unique role.

Tea with basil and St. John's wort is a harmonious blend of Japanese traditions and medicinal herbs. Matcha gives the drink a rich green hue and a smooth creamy texture, while basil and mint add fresh, spicy notes. St. John's wort, known for its calming properties, turns the tea into a true elixir of relaxation. This drink is perfect for meditation or unwinding after a busy day. It can be enjoyed hot or slightly chilled, savoring the complex flavor nuances. Such tea not only invigorates but also promotes overall well-being by helping to restore inner harmony.

Beautiful goose, cooked according to a Georgian recipe: with Svan salt, utskho-suneli and tkemali. The recipe was shared with us by the chef of the Georgian cuisine restaurant "Tkemali" Kakhaber Kozaev.

The recipe is taken from the collection of recipes by Nastya Ozerova.

This is how shashlik is prepared in the restaurant "Moscow Sky".

In Turkey, they love eggplants, and even more they love to cook from them the masterpiece of Ottoman cuisine - imam bayildi. These stuffed eggplants are also present in Greek, Macedonian, and Bulgarian cuisines, but under different names.

A very light and quick dish of Turkish cuisine, similar to Levantine tabbouleh - a traditional kysir salad. Prepared from bulgur, parsley and tomato paste. From our "Golden Thousand".

The recipe was shared by Shamsiddin Kamalov, brand chef of the restaurant "Chayhona No. 1" (Timur Lansky).

Dolma with beef is a refined dish of Armenian cuisine that embodies the traditions and flavors of the East. The history of dolma traces back to ancient Armenia, where grape leaves were used to preserve the juiciness of meat and the aromas of spices. In this version, a filling of beef, rice, and seasonings is wrapped in tender leaves, creating a harmony of flavors: the spiciness of cumin and oregano is complemented by the slight acidity of grape leaves. Stewing under pressure makes the filling tender, while the added yogurt sauce with roasted garlic gives it a creamy texture and zest. Dolma is traditionally served hot and pairs perfectly with aromatic Eastern spices and fresh herbs. This dish not only satisfies but also transports you to the warm atmosphere of Armenian feasts where food is an art and hospitality.