Recipe Catalog
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Dovga is a traditional Azerbaijani soup that combines tender lamb meatballs, aromatic herbs, and the sour milk sauce matsoni. This soup has been prepared in Azerbaijan for centuries, especially on cool days, as it not only satisfies but also warms. Its taste is rich and multifaceted: the sour notes of matsoni harmoniously intertwine with the softness of the meat and the freshness of the greens. Peas and rice add texture, making the dish hearty and nutritious. Dovga is traditionally served hot but is also delicious when chilled, especially in summer heat. This soup pairs perfectly with flatbreads and fresh herbs, and its mild acidity makes it unique in the world of soups.
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For dovga, or as it is also called - highlander soup, they usually take katyk, but you can use yogurt, matsoni, or kefir as a base. In the classic recipe, only beaten yolks go into the pan, although a whole egg will do - the taste will not change. The main thing is to add greens. All that catches your eye.
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Dovga is a Georgian sour milk soup that combines the freshness of greens, the tenderness of chickpeas, and the light spiciness of cumin. The dish's history dates back to ancient times when shepherds prepared nourishing and refreshing dishes based on buttermilk. The taste of dovga is delicate, tangy, with subtle nutty notes from the chickpeas and cumin. Buttermilk gives the dish lightness while fresh greens add aromatic richness. This soup is perfect for hot weather as it can be served chilled but also warms on cool days. It works well as a standalone dish or as an accompaniment to traditional Georgian flatbreads. Dovga is not just a soup; it's part of culture and a way to enjoy natural ingredients and harmony of flavors.
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Meatloaf is a cozy and hearty dish of European cuisine that gained popularity due to its tender texture and rich flavor. It combines the juiciness of ground beef with the spiciness of seasonings and the freshness of herbs. The history of this dish traces back to ancient traditions of making meat casseroles, where homemakers aimed to create a nutritious yet simple dinner. The glaze made from ketchup, mustard, and Worcestershire sauce gives the meatloaf an appetizing crust and additional depth of flavor. Serving it with mashed potatoes and savory gravy makes this dish an ideal choice for family lunch or festive dinner, creating an atmosphere of comfort and home warmth.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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Meatballs or baked meatballs are a classic dish of European cuisine that captivates with its rich texture and aromatic spices. Their origin can be linked to the tradition of making meatballs found in various cultures around the world. Baked in the oven until golden brown, these tender meatballs have a juicy, slightly spicy filling thanks to garlic, cumin, paprika, and black pepper. The addition of mustard adds zest while parsley refreshes the taste. They are versatile – they can be served with pasta, potatoes or vegetables and also used as a filling for sandwiches. This simple yet exquisite dish is perfect for both a cozy family dinner and a festive feast.
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Spaghetti with meatballs is an iconic dish of Italian cuisine that combines the tenderness of meat and the rich flavor of tomato sauce. Its history goes back centuries, where meatballs with pasta became a symbol of cozy family dinners. The aroma of garlic and basil fills the home, while creamy ricotta adds softness to the balls. Baked and soaked in sauce, they become perfectly juicy. Served on hot spaghetti covered with thick sauce and topped with fragrant cheese sprinkle, it is not just food but a pleasure that warms the soul and brings people together at one table.
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Stuffed peppers are a Soviet classic. They are found in Bulgarian, Moldavian, Ukrainian, Georgian, and Azerbaijani cuisines. And in Russian cuisine, you can't do without this recipe either. In our version, we make them with minced meat and rice, but you can play around with any fillings.
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Australian meat pie in which the filling is spiced up with ketchup and Worcestershire sauce.
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Roti John, a popular Malaysian and Singaporean street food. A baguette with minced meat, omelette, onions and tomato-chili sauce. From our "Golden Thousand.
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Vaca frita is fried beef, if translated literally. One of the notable dishes of Cuban cuisine. Everything is extremely simple: the meat (mostly flank steak) is boiled, pulled apart into fibers, marinated a little in lime juice and fried with onions in a frying pan. Eat with boiled rice.
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Bulgogi is translated from Korean as "fire meat" - originally this was the name for any marinated meat cooked over an open fire. Usually beef, pork or chicken is marinated in a mixture of soy sauce, sugar, kung ghee oil and spices, but you can add whatever you want to the marinade: onions, mushrooms or even pears, as in our recipe. And this is the case when it is appropriate to refuse the combination of bread and meat: bulgogi is eaten wrapped in a lettuce leaf.
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