Mutton

Samsa with meat - small pies, incredibly popular in Central Asia, are usually made from puff pastry, although sometimes they also use unleavened dough for this pastry. In our recipe, the second one is chosen because it is simpler and faster. As for t

To give the meat an appetizing crust, you can additionally roll lamb in a mixture of Provence herbs and coarsely crushed black, white and green peppers. To prevent the crust from charring from direct contact with the fire, the meat should not be frie

A hearty, thick lamb soup with rice and beans traditionally made in parts of the Middle East, such as Morocco and Israel.

Couscous with meat and vegetables is a solid, hearty dish that can be considered a full meal (there is both the first and the second in one). It will appeal to all lovers of a tight, thorough meal.

Lamb shish kebab is the most correct shish kebab, because according to tradition it is prepared from this meat. The key to successful cooking of spicy mutton with dried apricots on the coals is the right meat. Lamb should be chosen very carefully. We

In case you didn't already know, kiwi is the world's best protein leavening agent. The marinade prepared on the basis of this fruit makes the meat tender and fragrant.

Lamb, spices, nuts and vegetables - it's a delicious combination.

For the perfect kebab, you only need two basic ingredients: a leg of lamb and fruit firewood. Fruit firewood gives the meat a subtle sweetish woody flavor. Cherry is best for lamb. A distinctive feature of this tree is a large amount of nutrients in

Minced meat for kebab is made without bread and eggs. Therefore, so that it does not fall apart during frying, it must first be beaten off, that is, it must be hit with force on the table for 8-10 minutes.

Lagman in Uzbek differs from all others, if only in that it is cooked in a cauldron or, in extreme cases, in a large saucepan with a thick bottom and thick walls. Noodles for such a soup are cut into narrow long strips, and not drawn into long flagel

Lamb chowder is a great lunch for a hot summer day.

A classic dish of lamb is charcoal-roasted lamb loin. Even those who treat lamb with coolness do not refuse a fragrant piece on the bone.