Perkelt. Tarhonja. Salad from carrots

PERKELT FROM PORK (Hungary)

Meat cut on pieces for 35-40 small cut onions napiform brown to golden colour, add the red ground pepper, small cut garlic and a tomato, carefully mix, pour in a few waters and boil some minutes. Then put meat, salt, season with caraway seeds, cover and extinguish, from time to time stirring slowly, then add a few waters. Before the suppression termination in meat put lecho or cut by circles sweet green pepper and fresh tomatoes and lead up to readiness. Sauce should cover meat hardly. On a garnish submit tarhonju or kletski.

In the Same way prepare perkelt from veal, mutton, a bird, a hare.

TARHONJA

From water, a flour and eggs with salt addition get mixed up the abrupt dough and leave it for 20-30 minutes. Then again knead also small slices wipe through a sieve with apertures of 3-4 mm. Test balls dry up.

FISH ON-BENGALSKI (Bangladesh)

Fish - is better to a cod - undress on a fillet and dry, slightly rub kerri, fill in pahtoj, warm up and put in a warm place for 30-40 minutes. Then fish put in sotejnik, sbryzgivajut a lemon juice, fill in with water, strew caraway seeds, red and black pepper, salt and extinguish 15 minutes.

The Garnish - boiled rice, natural or boiled vegetables.

SALAD FROM CARROTS WITH GARLIC

2-3 carrots, 50 g mayonnaise or sour cream, 3-4 zubka garlic, pepper ground.

Crude carrots to rub on a large grater, to add the pounded garlic, pepper (if fill with sour cream also salt), to fill in with mayonnaise or sour cream, to mix. Half an hour in a refrigerator - and on a table.

SALAD FROM CARROTS WITH THE HORSE-RADISH

2 carrots, 1 small root of a horse-radish, 1 apple, 1/2 lemons, salt.

The Cleared crude carrots and a horse-radish to sustain 20 minutes in cold water, then to rub on a large grater. To add svezhezarezannoe an apple, hardly prisolit. To squeeze out on salad lemon juice, and a dried peel small to cut and too to mix with vegetables.