Tarator. Givech

TARATOR - Bulgaria

1 green cucumber, salt, 2 zubchika garlic, 3 table spoons of vegetable oil, 100 g the cleared nuts, 4 glasses of yoghurt, 1/8 l of sour cream, black pepper, 2 table spoons of the cut fennel.

It is cold soup from the yoghurt, known in various variants in Russia, Turkey, Spain. Very favorable an effect has on a human body.

The Cleared cucumber to cut on small cubes or to rub, slightly to salt and put in a refrigerator. Garlic, vegetable oil and nuts together with yoghurt to pour out in a mixer and it is good to mix. The cut cucumber to mix with yoghurt, to add salt and spices, fennel and some pieces of largely cut nuts.

Soup will move the cooled. It it is possible to reach, having put in each plate 2-3 slices of ice.

GIVECH or DZHUVECH - Yugoslavia, Romania, the Balkan countries

500 g pork, 500 g the beef or mutton meat, 250 g tomatoes, 4 pods of pepper, 2 eggplants, 1 zubchik garlic, 5 table spoons of an olive oil, 2 bulbs, salt, 60 g rice, 60 g the grated cheese, the cut greens of parsley.

At dzhuvecha many different names, it - a popular dish of all Balkan people. We result the Yugoslavian recipe.

Meat to cut on slices, size about 10 mm. To stack it, alternating with the cut tomatoes, eggplants, with pepper in a bowl from fire-resistant glass. Each layer to strew onions, to rub with garlic, to add salt and black pepper, to water with an olive oil. Rice to prepare separately.

Ready rice to put on the prepared mix of meat and vegetables, to water with oil and to strew grated cheese. To bake in an oven within 90-120 minutes and to submit, having strewed small cut greens of parsley.