Ground lamb

Recipe taken from the magazine "Culinary Workshop".

The recipe is taken from the magazine "Culinary Workshop".

Recipe from Irina Chadeeva's book "Culinary Geography.

Ilya Cherkashin, chef of the Saviv restaurant, shared the recipe with us.

The recipe was shared with us by Gaik Egiazaryan, chef of the Erti restaurant.

Cutlets with mashed potatoes are a classic dish of Russian cuisine, filled with coziness and home warmth. The history of cutlets goes back to the Russian tradition of meat preparation, while mashed potatoes have become an indispensable addition due to their tender texture and creamy taste. Juicy lamb cutlets infused with the aroma of onions and spices have an appetizing golden crust and a soft, rich flavor. Mashed potatoes enriched with butter add lightness and velvetiness to the dish. A sprig of fresh parsley completes the image, adding a touch of freshness. This dish is perfect for family lunches, creating an atmosphere of comfort and warmth, and pairs excellently with pickles or a light vegetable salad. Its simplicity in preparation makes it a favorite choice for home cooking.

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.

Turkish pide differs from Italian pizza in its elongated shape and, like pizza, is cooked in the oven. Our recipe has a traditional version of the filling - ground lamb, tomatoes, peppers, onions and herbs, although sometimes pide is prepared with cheese and eggs , like khachapuri.

The symbol of road romance is chebureki, and little can compare with the pleasure of a hot and juicy chebureki eaten in a roadside cafe. Chebureki are not only eaten quickly, but also quickly cooked - our recipe will help you understand how to do this . For the filling, you can take not only lamb mince, but also chicken, and also cheese, mashed potatoes or greens.

Recipe taken from the book "Secret Sauces" by Vanessa Seder.

Belyashi, or peremyachi, are prepared in Tatarstan and Bashkiria. These are fried meat pies with a hole in the dough, and the filling for them is most often made from chopped lamb. Belyashi are fried until a crispy, golden-brown crust appears.

Fusilli with lamb, red onion, and cumin is a dish that combines the aromas of Italy with Eastern spicy notes. The twisted fusilli pasta holds the rich meat sauce well, infused with the flavors of lamb, sweet red onion, and the spiciness of cumin. A light acidity from balsamic vinegar and warm hints of cinnamon and paprika add depth to the sauce, making it particularly appetizing. This dish is perfect for a cozy family dinner or a meal with friends when you want something simple yet refined. Serve hot to fully reveal the richness of flavors.

Kibbeh, deep-fried patties made from bulgur and minced meat, are made throughout the Middle East. But in Syria and Lebanon, it is treated in a special way: the way a woman cooks kibbeh is used to determine how good a housewife she is. Kibbeh must be spicy, with pepper, cinnamon, and even fresh mint added to it. Some of the minced meat is mixed with bulgur and spices - this is the base, and some is fried with onions and used as a filling. The smaller the bulgur, the easier it will be to cook.

Lamb kufta with vegetables is a traditional Armenian dish known for its rich flavor and aroma. The origins of this recipe date back to ancient times when kufta symbolized family meals and celebrations. Its delightful taste lies in the combination of tender lamb mince with spicy seasonings—cumin, thyme, and paprika—that add zest and deep aroma to the meat. Lemon zest adds a light freshness, while the frying process makes the kufta juicy inside and golden outside. It is served with fresh vegetables that highlight its rich flavor. This dish is perfect for a cozy family dinner or festive occasions where one wants to enjoy the warmth of traditional Armenian cuisine.

Bulghur Lebanese style is a fragrant and hearty dish from Lebanese cuisine that combines traditional Eastern spices and the rich flavor of lamb. The bulghur, infused with spices, acquires a tender texture and rich taste, while the multicooker preserves the depth of the ingredients' aroma. The dish's sophistication is highlighted by butter, adding softness and richness. In Lebanon, bulghur is often served with yogurt or fresh vegetables, making it ideal for family dinners or festive tables. This dish reflects the gastronomic heritage of the region, blending simplicity and refinement in flavor combinations.