KIBINAI – national heritage. No freezing. Kibinai are cooked and baked immediately.

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OLD TRADITION OF KIBINAI
Juicy, crunchy and very tasty K I B I N A I

You prepare a feast, you want to test yourself in the kitchen or just to have a nice meal and treat your guests?

Prepare kibinai themselves

Very tasty little kibinai (kibinai) with chicken:

How to cook the dough?

For dough you need: Take 500 grams of the highest quality flour, add a pinch of salt (teaspoon is enough), take 250 grams of good quality butter (fat content at least 78 per cent), 200 g of sour cream (40 per cent fat content), take 2 large eggs, domestic fowl is the best. How to cook the stuffing?

For chicken filling you need: Take 600 g of chicken fillet and chop it with a knife or a simpler version, just take the chicken leg meat mince (preferably the large mill). Take 2 large homemade onions, 1 large tablespoon of butter, add 125 ml of water or naturally cooked chicken broth, you can add natural spices, Provencal herbs, chopped sea cabbage according to the taste, or just one-third-fourth of the organic ecological chicken vegetable or mushroom broth according to the taste. Of course, do not forget a pinch of salt, add 2 tablespoons of sour cream and freshly ground black pepper or pepper mixture, preferably ground directly from the mill. Do not forget that while baking kibinai, you need to take care of its backs, it should have nicely yellow and brown color, it it required just one egg and a dash of water.

Kibinai with chicken (manufacturing and baking process of kibinai).  

1. After all, pour salt into the flour and mix well. Cut the butter into small pieces (you can grate). Mix the butter and the flour until the residues of butter will disappear.

2. In the middle of flour and butter mixture, just make the hole. Sour cream and eggs mix well and pour into your prepared hole. Mix it well and thoroughly, in order to cook very tasty kibinai, do not be lazy and work.

3. Compress in hands the dough until dry flour will disappear as you need to form a ball of dough. You should knead it at least a couple of times.

4. The dough should be chilled, so at least for 30-40 minutes take to refrigerator or in winter take to the balcony, porch or other cool place, it is clear that before it tightly enclose.

5. When dough is getting cool, prepare the filling, take the onions and cut into small cubes. Approximately 2/4 of onions fry, the best and the tastiest way is to use the molten butter or just butter, coconut oil, and for the rest of the onions, take it not crisp to the meat, you can put onions according to the taste more or less, if you like, the more onion, the less meat or other filling. Mix the meat with your prepared fried onion broth and sour cream, as well as add the pinch of sea salt or a simple or Himalayan salt, according to the taste ground black and white pepper or pepper mixture, preferably directly from the mill, because then the pepper taste is quite another. Of course, you can use the already ground pepper, if you do not have a grinder, and let at least 30-40 minutes to stay.

6. Divide the cool dough into equal-sized pieces, having such an amount you should get 30-40 pieces of dough, take a hard surface, preferably, board sprinkled with flour and roll out on a floury surface to get a more rounded shape.

7. On the rolled out surface place 1-2 already prepared the filling and then carefully squeeze the dough, it should wrap and hide the stuffing, its edges roll up.

8. You need to bake kibinai 30-35 minutes at 190°C temperature until it will roast nicely. If you bake in a simple oven, it is also necessary before baking to beat the eggs with a little water. Place kibinai on a parchment-lined pans (baking sheet), coat the kibinai with the beaten egg, for coating it is better to use a brush.

There are many recipes of kibinai preparation. Here some of them.

Recipe 1.

Ingredients
It is calculated on 10 portions
Dough
• 2 eggs
• 150 g of butter or margarine
• 120 g of sour cream
• 350 – 400 g of flour
• 1 teaspoon of sugar
• salt
Stuffing
• 400 g of small cut meat or forcemeat of pork. Original option of kibinai: beef + mutton
• 2-3 garlic cloves
• 1 big bulb
• pepper
• salt

Preparation method:
Preparation takes 30min
Preparation of a dish takes 30min
30min takes cooling
General preparation time 1hour30min
1. We cook dough: we need butter or margarine to rub on a grater and to mix with 350 g of flour, to knead to a friable state.
2. In a bowl to shake up eggs with sugar and salt and to add sour cream.
3. We gain mix, which needs to be poured out in the received friable mass.
4. Then it is necessary to mix elastic, soft dough. If it is necessary, add more flour (50 g).
5. To put dough in the refrigerator for 30 min.
6. To prepare a stuffing: to cut onions (as for forcemeat) and to crush garlic.
7. To mix meat (forcemeat) with onions and garlic. To add salt, pepper.
8. To mold pies: to tear off a slice of dough and to roll in a circle. To add a stuffing and to pinch edges, to create a braid.
9. To grease pies with egg. To put in the oven warmed to 200 °C and to bake for 30-40 minutes until pies will be beautifully reddened.
Bon appetit!
Advice
If you have no mutton or beef, nothing is terrible. Pies can be cooked and with pork. It is the best of all to chop meat, because it turns out more tasty, but it is possible to prepare and with forcemeat of coarse grinding, it turns out very tasty too. It is possible to add 100 ml of kefir to a stuffing also, it will be juicier.

Recipe 2.

Ingredients:
• Egg (3 in dough, 1 for greasing) — 4 pieces
• Meat (beef or mutton) — 600-800 g
• Sour cream — 200 g
• Flour — 4 glasses
• Butter — 200 g
• Water
• Black pepper
• Salt
• Onion — 1 piece

Preparation method:

To sift flour. To rub butter on a grater or to cut into cubes and to throw into flour. To salt. It is also possible to use margarine, then it isn’t necessary to add salt. It is necessary to mix butter with flour by hands. To add sour cream and eggs to the received mass. To mix dough by hands. Dough has to feel love and heat of hands. To create by hands a sphere and to put in the refrigerator for half an hour. While dough is cooled in the refrigerator, to prepare a stuffing. Meat needs to be cut into small cubes. It is possible also to grind in the meat grinder. To add chopped onions and salt, to add a small amount of black ground pepper. Other spices it isn’t necessary to add. It is also possible to add water because the stuffing has to be very juicy. Then to create pies. For one kibinai you need about 70-100 g of dough. It is necessary to roll a circle from dough, and in the center a stuffing has to be. To pinch edges (edges have to be quite wide) and to create a braid. It is necessary to put kibinai on baking sheet, covered by baking paper at distance from each other. Kibinai will increase in volume. To grease with egg. Using scissors to cut through two small holes, then dough will not burst and juice will not flow out. To put in 200°C an oven for 20-30 minutes. Kibinai turns out juicy inside, because even dough becomes impregnated with very delicious juice of meat. During eating it is necessary to be careful in order not to burn yourself with juice. You can serve with broth or separately.

Recipe 3.

Ingredients:
300g of sour cream
500g of mutton or pork
5 eggs
900g of flour
400g of butter
salt
1 bulb
pepper
Preparation method
Dough:
It is necessary to add butter to the oversown flour and to rumple it, to add sour cream, the shaken-up eggs and a little salt. Then to knead dough and to put it for 2 hours in the refrigerator.
Stuffing:
To cut meat into cubes and to cut a bulb into small slices, to add salt, pepper and a few tablespoons of water.
To divide dough into 20 parts, from everyone to make a flat cake, in the center to place a spoon of a stuffing and to create pie, to clamp edges.
To lay out on the baking sheet, which is previously oiled and to bake for 25 minutes in well warmed oven.

Recipe 4.

Ingredients:

For dough:
150 grams of wheat flour
• 2 tablespoons of sour cream
• 1 egg
• 40 grams of butter
For a stuffing:
• 200g of mincemeat
• 50g of green chopped onions
• 1 teaspoon of sugar
• 1/4 glass of water
• salt
• pepper

Preparation method:

Forcemeat needs to be mixed with onions, then to add salt, pepper, sugar and water. Carefully to mix everything.
From the listed products to knead dough, to roll it, and then to cut into small squares.
On each small square from dough to put small slices of forcemeat, to pinch edges carefully, to create pies. To lay pies on the baking sheet, greased with oil, to grease them with a yolk and to bake to readiness.

Recipe 5.

Ingredients:

For 24 kibbeh portions:
For dough
• 200 g of butter
• 2 glasses of sour cream or fat kefir
• 2 glasses of flour
For a stuffing
• 500 g of mutton (you can use another meat also)
• 5-6 average bulbs
• salt and pepper
• greens

Popular recipe of kibinai.

For preparation of dough it is necessary to mix butter, sour cream and flour. It is necessary to knead dough until it will not stick to hands. In order to make dough good to roll, it needs to be put in the refrigerator.
In order to make the stuffing gentle and juicy, it is necessary to wash out meat and to wipe it with a napkin. Then meat needs to be cut into small slices, to add small cut onions to chopped forcemeat and to mix with greens and seasonings.
Then the cooled dough needs to be rolled in a sausage and to cut into equal pieces (about 24 pieces). Then to roll dough and to put a stuffing on the middle. Edges of dough need to be connected and pinched. Put kibinai, previously greased with a yolk, in the oven, warmed to 185 degrees. Preparation time – 30-40 minutes in an oven and you can enjoy these the most delicious pies with a juicy stuffing in the friable, crackling dough.

Bon Appetit!

BROTH _ BULLON (French bouillon <bouillir – boil)

To make a chicken broth, you will need:

300 g chicken, 1 onion, 1 carrot, celery, parsley or parsnip, dill, 2 bay leaves, black pepper, salt to taste, 2 l of water.

Chicken broth – cooking:

Remove the feathers and internal organs and thoroughly wash the chicken in cold water.

Cut off fat from chicken.

Peel and wash all the vegetables.

Carrots can be not cut and can be cut into figūrines.

Add water and put chicken in water, cook and remove foam.

Put onions, carrots, celery, parsley or parsnips, salt, spices in a chicken broth.

Cook chicken broth for 40-50 minutes with a lid open or without it. 

At the end of cooking add parsley and dill.

Prepare chicken broth for filtering. If you prefer, you can add carrots and greens.

Chicken broth can be taken as a separate dish or with kibinai.

Chicken broth is kept in the refrigerator for 4-5 days. On the basis of chicken broth soup or sauce can be cooked.

Each kibinas is patty, but not every patty is kibinas

It is just curious to read

Not every patty is kibinas, but each kibinas is patty. Have you ever thought about that? We know that there are various patties with the variety of fillings, the most diverse sizes and shapes from a wide range of dough and a wide variety of flavors.

And where are brothers of patties – cakes? About them we also could speak for hours because there are many cakes, like patties. About them we also could speak for hours because there are many cakes, like patties. We believe that the cakes also can be partly attributed to patties or at least the group of patties.

His majesty kibinas. What is it?  Patty, cake or just kibinas – neither patty nor cake.  Probably we must accept that all the answers can be correct.

Kibinas – patty. Of course.  This is true!  Each kibinas is patty, but not every patty is kibinas.

Kibinai, kibinėliai, kibinukai. Very tasty, but we should not forget other friends of kibinai, which are also patties.  In the world there are many various and delicious patties.

Eg.: French croissant, Italian fiocchi, Uzbek chebureki, Tartar beliašai, Russian dumplings and etc.

Therefore, let’s talk not only about kibinai as about the patties, but also in general about the kibinai of different types and flavors, kibinėliai and other various, the most popular and delicious patties, their ingredients, production and other subtleties and curiosities.

The classification of patties.

Great variety of classification for patties is possible. Patties can be classified according to the size, weight, filling, form, taste (salty, sweet), suitable or not suitable for vegans.

The dough – almost the most important.

It is very important to know and understand that for each patty its distinctive taste ensures not only a masterful way of cooking and fillings, but also the dough. Some of the doughs according to the national and even geographical distribution are assigned to certain nation, for example, well-known French dough. It is clear that the geographical spread of these days is no longer as relevant when the world has become so global. Almost every housewife know the French dough and its recipe.  French dough has many types. For example, gritty dough can be made as follows:

Ingredients (components):

– 300 g of flour,

– 125 g of butter,

– 50 g of sugar,

– 1 egg, domestic fowl is the best.

– Salt.

Preparation In the saucepan, heat up the butter, add sugar, mixing constantly with a wooden spoon until a thick mass. On the board scatter flour, make a hole in the center, then pour the egg, add a pinch of salt and sweet butter, mix thoroughly and gently roll it out (because the dough is easy to be scattered) thinner as possible, scatter the flour on the board for dough and rolling pin.

Here’s one recipe:

Layered French dough:

How to cook the dough?

The ingredients are needed to make the dough:

Take:

400 grams of the highest quality flour

1 egg, domestic fowl is the best.

400 g of good quality butter (fat content – at least 78 percent), butter must not be too steep.

Water and salt according to taste.

The process must take place in cold rooms, the room temperature should not be high.  Butter rinse in cold water containing ice, and then just leave it in the water. Sprinkle flour on the board, in the middle just make a hole, butter and egg mix well and pour into your prepared hole, add a small amount of cold water, prepare a soft dough that is not sticky to the hands and board. Ice should be covered with paper, spread on it the dough, cover and leave for a short time. Remove the ready butter from the water, drain, spread dough on the board, clap by hands, add the butter, roll out the dough edges carefully, better start from the central part of prepared dough, butter should not be pressed too hard, repeat the movements in one direction to one side, then fold again and roll out, repeat these steps several times. For the dough would be good, it has to be thin enough to roll out. Later, cut a small amount of prepared dough and hold to fire.  In the case of already dried pieces of dough are too thick, repeat rubbing.

Fragile dough:

You need for dough:

• 250 g of the high-quality flour;
• 125 g of the high-quality butter,
• 1 egg,
• Pinch of salt (teaspoon is enough)
• 1 spoon of oil (sunflower or rapeseed oil)
• 1-2 spoons of sour cream (40 percent of fat).

Preparation of the dough:

1. Cut the butter into small pieces with a knife, place the flour, salt, oil, mix thoroughly.  2. Sour cream and eggs mix well and pour, quickly knead the dough – knead as soon as possible, the better it will get. Of the dough stick the ball and place in the refrigerator for a couple of hours.

That’s another recipe:

The pastry:

200 g of quality butter

0,5 cups of white sugar

Vanilla sugar

2 glasses of high-quality flour

2 domestic fowl eggs

500 ml of milk

70 g yeast

1 teaspoon of salt

1 teaspoon of special baking powder

5 tablespoons of oil

Dough preparation: In the dish first put together eggs, sugar and salt, well and thoroughly mix, then pour into the prepared mass hot milk, oil, add yeast, mix everything well.  Specially used in baking powder should be mixed with the highest quality flour and in small quantities to put the mixture into the dough, thoroughly mix and shake. You should be put in small portions, knead the dough by hands. The dough comes out sticky, so you should pour flour on the table kneading the dough. In this way, preparing the dough, then it should be placed in a special dish greased with oil, cover, pierce a hole and put in the refrigerator, or take it to the balcony, where the temperature is low. The dough rises approximately one hour or one and a half.

World variety of cakes and some recipes.

Patties are very popular and spread all over the world. There is a very large its variety, from oriental rice flour cakes to the Siberian, which unlike other cakes, usually are cooked and have a plurality of serving options.  It is also edible differently in different countries.  In some places customary to eat it with butter and sour cream, elsewhere – bacon, fried onions and broth. Patties are classified from the national perspective, while the main patty ingredients have even folk names.

Italian patties

Ingredients required for cooking:

Water (about one cup)

High-quality flour

Filling

Pinch of freshly ground black pepper, or a mixture of pepper, garlic powder

1/3 cup of oil

3 eggs

150 grams of crushed or grated cheese of good quality

Sliced dill according to taste

How to cook?

First, in a pan prepared you should boil water and the oil, add flour, well and thoroughly mix, and subsequently heat the thus prepared dough until it becomes thick.  The second step is to wait for some time until the dough will be cooled down and add the eggs, the ingredients prepared for filling, depending on the type of filling patties are cooked, cheese, dill according to taste. Cover the roasting pan with baking paper, cut the dough, spread out on a pan and bake in the oven.

Here’s another recipe of Italian pastry for easy cooking:

Necessary ingredients:

• Flour
• 3 eggs
• A pinch of salt
• Butter
• 100 ml of sour cream
• Olive oi

First, you should prepare the dough. In order to prepare it, add the salt to the flour, mix thoroughly, add butter, sour cream and eggs.  Take the board and sprinkle with flour and roll out on a floury surface, thus prepared dough should be chilled, so for a time, place it in the refrigerator or in the cold time of the year you can just put out it to the balcony, or another cool place.  Cover the roasting pan with baking paper and on it place the prepared dough.  Fold the edges of the dough and stick the center with a fork.  Bake in oven for about 15 minutes.  Slice the onions.  In a pan, add a small amount of oil and fry the onions. Put the sour cream, cheese, salt and pepper according to taste. During cooking, the dough rises. When dough turns red, remove from oven and with spoon gently press the center of the dough.  On the prepared dough chopped or grated cheese should be distributed evenly, and on top – vegetables. Italian Cream puff scalded cakes are cooked from these ingredients: high-fat butter, sugar, pinch of salt, milk, flour, eggs.

• • PANZEROTTI – Italian fried pies with mozzarella and spinach filling. Panzerotti appeared in Central and Southern Italy, namely Puglia.  This is a small version of the calzone or closed pizza, but it is cooked from a soft dough. The most common and traditional filling is tomatoes and mozzarella, but spinach, mushrooms, corn and ham are very often used also. Other filling options are: onions, fried in olive oil and seasoned with salted anchovies; mushrooms, mixed with bread (it is also used in Puglia for stuffing of peppers). We call it cakes with cheese, which are extremely tasty. They are baked in oil, in principle, they may be baked in the oven.

• Cassatedde – Sicily crescent-shaped pastry with a sweet filling, which can be served in the frying pan or the oven. Basically, it is a calzone mini sweet version. Pastizzi – traditional crispy dough and soft filling Maltese pastry with the cheese (ricotta) or pea filling, which are often sold on the street, it can be eaten with coffee and tea. In Malta, these pies are very popular. The key ingredients for its cooking:
• High quality flour
• Sugar
• Butter

Another popular French pies are Chouquettes. They can be cooked in two types: sweet or savory. Savory are perfect for those who do not like sweets. They are small, very light.  You can eat it with coffee or tea.  Sweet or steamed cakes are very similar to the Lithuanian parboiled cakes, but of course there are differences: different size, Lithuanian pies are smaller, French pastries inside are empty, they are softer, smoother, and on the upper part a sweet crust is formed. The most commonly used is large crystal sugar, as a better effect and taste is obtained, it looks brighter, more beautiful crust on top, but for cooking at home you can take a simple sugar. Especially tasty are Macarons, it is among the best-known French almond cakes. It just melt in your mouth. There are a variety of colors, it is very light, soft, playful, and cream is extremely gentle. The French are very proud of this dainty. It is even considered a French national treasure.  And certainly deserved.  It is a real discovery. There are some publication, that the real homeland of these extremely delicious cakestė is Italy. Such a conclusion suggests itself after a review of historical documents. Traditionally, these cakes have taste of chocolate or raspberries, but recently appeared in a number of other flavor variations, and green tea, caramel flavor pies are offered. French Madeleine (original name is Madeleine) – extremely gentle and soft cushions. It can be cooked with chopped almonds or simply seasoned with lemon rind. For decoration chocolate, sugar powder may be used. Ingredients:

• Flour
• Butter
• Salt
• Peas
• Cabbage
• Carrots
• Eggs
• Sour cream
• How to cook:

Subsequently, roll the dough prepared, add the vegetables.  Add the eggs into the sour cream, then add salt and pepper. Thus prepared mass pour on cakes and bake in the oven.Eat better hot. Wonderful taste of butter pies with cinnamon Fiori made of leavened puff pastry with apricot seed kernels, sugar and cinnamon. The word Fiori, translating of the Italian means the ring. French donuts pies – churros are made from pastry. Empanadas pies with chicken and spinach filling. It is very similar to our well-known kibinai. Countries of origin – Spain and Portugal, in particular in Galicia region of northwestern Spain Empanadas festival is going. Today, you can taste it a large part of southern Europe. Each region has its own recipe for the filling. It is baked in an oven dish.  Armenian pachlava – a traditional cake, which is made of very thin pastry with various fillings: walnuts, figs, cashews, almonds, pistachios, dried cranberries, couscous, coconut.  Turkish flake nut cake – baklava. This is one of the most famous Balkan, Middle Eastern and Central Asian countries delicacies. In Turkey, as capital of these delicious pastries famous is Gaziantep city. Pies are made of very thin stratified (paper thinness) pasta sheets, and the layer with syrup or honey. The syrup can be produced in very different ways: only honey, sugar, added a lot of different spices in general or without it, with pistachios, and walnuts. There are also many variations of pasta. It can be thicker or thinner. It is believed that this dish appeared in Assyria (now in Syria). Baklava has a distinctive sweetness. American cakes Muffin. This is similar to cupcakes cake with topping can be made from ham, cheese, dried tomatoes, basil, paprika. Eaten cold or warm.

Čudu – Uzbek pies

Uzbek ČEBUREKAS:

• Onions
• Dill
• Sea salt, pepper, spices.
• Oil.

Dough preparation:

Put into the dish ready flour, mix with sugar and salt, again all mix well, then add water and begin to knead the dough. The dough should be sufficiently elastic. Thus prepared the dough should be covered with paper and left in the refrigerator for half an hour or moved into any other cool place. After half an hour, take the dough from the refrigerator, make out the small cakes, sprinkle them with flour, cover with food film and then again put in the refrigerator or other cool place, for example, the balcony in the winter. Refrigerated dough becomes elastic. Mince should be continuously mixed, pour it into the broth.  Then cover the dish and leave in the refrigerator for half an hour. Later in the prepared dough put the stuffing, fold the edges of the dough and press up, using a fork or other tools, it can be done by hand.

• • Ešpešmak (tot. Өчпочмак, Russian. Эчпочмак, учпочмак, Basque. Өсбосмаҡ) – traditional Tatar and Bashkir pies, usually made with a variety of meat, potato and onion stuffing. These cakes got that name for its special shape (өч means three почмак – angles). Usually made of normal, not yeast dough.  The meat filling used can be very diverse: beef, veal, lamb, horsemeat;  duck or goose. For the filling chopped onions or potatoes may also be used, spices are added according to the taste – salt and black pepper, herbs.

• Welsh cakes (English Welsh cakes) – are helping to recuperate and energy-giving cakes, which are usually made with raisins. They perfectly fit to eat cooled.  These treats are very common throughout the UK.  Pies are never cooked in the oven, baking it is required the special designed baking plate. The basis of the delicious pies is the wheat flour, which is usually mixed with a high fat content.  When cooking it, you do not even need a greased pans, because a small its amount pies themselves separate. Sugar is added very much. In addition, raisins give the sweetness.

Preparation

Filling is made from ground chicken, also parsley, chopped onion should be added. Everything should be very well and thoroughly mixed. Cookies are baked in a deep pan. You should heat up the oil.  Beliašai are placed in the oil in the filling in the lower half. Bake it on both sides and monitor cooking.  In the prepared cake inside the broth should be added, which is absorbed into the mince.

Kibinas – cake. Why not ?! Kibinas, like any cake can be not only sweet, but also a real handsome: big or small, with a bloated belly or flat, with sieve, nose, ears, or even tail (all depends on the inventive host imaginative and good mood). In addition, kibinas – not necessarily in the traditional form. Perhaps the most saw rectangular and triangular kibinas.

Kibinas – just kibinas and other kibinas is also kibinas and all kibinai are only kibinai. This radical true kibinai “patriot” approach.  You can accept it and can not agree, but admit that the mere existence of such an approach mystifies the kibinai, ditinguishes, gives meaning and encloses gourmet singularity.

For all the cake primarily is associated with sweet, a nice treat.  After all, kibinas may be as pie, with a sweet and delicious filling: curds, sweet curds and nut mass, banana and curds, ripe mango fruit and curds, curds and cream, grainy curds and yogurt apple – blackcurrant and caramel apples with cinnamon, cranberry – pear, ….. and many many other sweet options.

 Finally, let’s go back to his Majesty tease.

The necessary ingredients for the dough preparation:

• Water
• Milk
• Yeast
• Sugar
• Salt
• Butter
• Oil
• Flour
• The necessary ingredients for filling preparation:
• Chicken filet
• Onions
• Spices, parsley
• Salt, pepper
• Oil
• Warm broth

First, the yeast mix with warm water, sugar and flour. Thus, the prepared mass leave for the time. Later, add other ingredients and knead the dough. Kneading the dough put the flour in the extent necessary. The dough should not be sticky and should be soft enough. After preparing the dough just it should be left to stand as it needs to grow, its volume should increase. When dough increases in volume, knead it again and leave to continue to rise for some time. Make small pieces of the dough grown, round-shaped cakes are formed of which. In the interior place the stuffing and clamp the edges, and at the top leave the hole.  Patty form must be flat.

• • Tartar pies beliašai

• Kolokotes (gr. Κολοκοτές) – very tasty pies with bulgur grains of pumpkin and raisin filling, Cypriot cuisine.  It is suitable for vegetarians sufficiently saturated snack that you can take with you to any, even the lengthy trip.  These cakes are classified with salty or sweet dishes, considering that sugar and salt can be added, as well as additives such as cinnamon, pepper, bulgur cereals, raisins, fennel leaves. Prepared ČEBUREKAS immediately should be fried. During the baking it isneeded to set a small fire and wait until the warm-up, then put ČEBUREKAS into oil.

Filling preparation

First, the onions should be shredded. Beef also should be in appropriate amounts and mixed with ready-chopped onions, dill and other spices according to the taste and everything well and thoroughly mixed.  Instead of beef and pork can be used, but the cakes will be fatter.

Ingredients for dough preparation:

• Flour
• Water
• Salt
• Sugar

Ingredients for the filling preparation: Ground beef or pork according to the taste

The ingredients for the dough preparation:

• Water
• Flour
• Oil
• Salt

The filling is prepared of:

Pumpkin

Onion

Salt, pepper according to the taste

Sugar

Nuts

Preparation:

In the flour add salt, mix thoroughly.  Pour boiling water, previously mixed with the oil.  All well and again thoroughly mix. Wait until temperature of ready mass decreases and then prepare the dough. Leave the dough to stand for half an hour. Filling should be prepared of shredded vegetables, mixed with other ingredients. Roll the dough, it should be very thin. The dough should be prepared in order to form large circles. Put in it the prepared stuffing and cover. Seal with edges with a fork. Fry in oil.

American nuns pies Hush Puppies are made of corn and wheat flour.

Traditional Indian pies – samosa. In India these cakes can be bought almost everywhere: in streets, small cafes.  It is a triangular shape (triangular pyramid) cakes, which are very widespread throughout India. Dough shell is thin and crisp. In India there are many samosa filling variations. The most commonly eaten as a snack food or travel, but perfectly suitable as the main lunch dish. In different countries, there are different techniques for Samosa. In India, this delicacy is made from Maida flour, for filling mashed potatoes can be used, spicy peppers, peas and various spices are added. Samosa are cooked in oil. Also prepared and sweet samosas. In Central Asia, this dessert is usually made with meat (often lamb ) with onions, chicken chesse may also be placed in it. Potatoes are used less frequently. It is manufactured from ordinary flour and only boiled. In Portuguese-speaking countries for the manufacture of this dish usually use as a stuffing the beef, chicken, pork or vegetables. These cakes usually served with a sauce that is usually made from mint and coriander and water, oil and various spices.

Turkish doughy pastry with cheese Sigara boregi, its appearance is resembling cigars, so in that way, and it may be called – cigarette cakes. This is a wonderful, easy snack that can be eaten before the main course.

Brazil empanadas called pastel. It is very similar to the traditional empanadas, but it is made of fragile dough. It is are usually available just in street eateries and as a quick snack.

• Empanada Gallega – Spanish pies with a very variety of fillings.

Preparation:

Initially take mixer and whisk the butter and sugar. In the prepared mass add egg whites and yolks, then stir everything thoroughly. Add flour, special powder for baking, salt and milk. Once again mix well and pour into the prepared baking pan. Pour nuts (possible all according to the taste). Egg whites mix with sugar powder. The reconstituted mass pour over the nuts.

Mizu Shingen mochi – Japanese water pies, just melt in your mouth, its appearance is resembling a bubble. Made of very soft rice cakes, which is sprinkled with soy bean powder and eaten with Tan sugar syrup. This fun dessert its shape at room temperature can maintain only for no longer than 30 minutes.

Small interesting shaped Fiocchi pies stuffed with meat produced from Amaranth buttery pastry filled with meat and spices stuffed stuffing.

The first step would be to prepare the dough and chill it, hold in the refrigerator or on the balcony during the cold season. Then prepare and cut vegetables: carrots, cabbage. Vegetables alone should be boiled in water, adding salt.

• Cheese
• Pepper
• Pies with vegetables – quiche aux légumes

French eclairs is one of the most famous and favorite desserts. Unforgettable taste custard dough soft and moist fabulous cream cakes, which are characterized by exceptional ease and gives the pleasure of eating it difficult to describe with words, distinguished by a mild and inexpressible butter aroma. Cookies can be filled with filling, which makes its taste better. It is known that it is from the nineteenth century was cooked only for the French leader. Interestingly, even the day of these cakes is celebrated, namely June 22, although completely it is not clear why precisely this day was chosen.

Among savory cakes the French Gougères pastry cakes with ham and cheese are still very popular. They look like cheese balls. Traditionally they are baked with cheese Gruyre, but other cheese can also be used. Size can be varied, depending on the preferences.

Preparation:

Mix the milk with butter and sugar, boil the mixture. After boiling leave to cool the mass obtained. Eggs are added to flour, well and thoroughly mix. To the resulting mixture milk is poured. Prepared dough is covered and placed in the refrigerator for a day. The next day, you can bake. Baked Cannelés again are placed in the refrigerator. Furthermore, these cakes have very nice history.

• • Rum

• Egg yolks

• Milk

One of the most popular French pastries are Cannelés de Bordeaux. It is believed that Cannelés de Bordeaux appeared in southwestern France, namely the Bordeaux region. There are many different stories of this wonderful dessert occurrence. It is believed that in the sixteenth century, the nuns cooked a variety of cakes, which included Cannelés, they distributed these cakes among needy people. Yolk in those days it was possible to obtain from the winemakers and the flour they picked on board, because flour spills out from the bursting bags.

These pies are very popular in southern Italy, where called cavazunes or calzoons. Cassatedde can be stuffed with ricotta cheese, chocolate chips, lemon, orange and raisin mixture. In some places, the filling is cooked from chocolate, nuts and fruits. Warm cakes traditionally are sprinkled with powdered sugar, cinnamon and honey is poured on top. Cassatedde pies are cooked on Joseph’s Day, Easter or any other special occasion.

• MATILDE VICENZI – cakes with peanut cream, small, elegant.

For the cream cooking you need: sour cream, sugar, citric acid, chocolate, hazelnut. First of all, the butter should be shredded or grated, put in a dish, pour the milk, add sugar, salt, well and thoroughly mix and boil, then add the flour and cook the dough. Leave the dough cooked for some time to cool down, it can be briefly placed in the refrigerator, then add the egg. The dough should be tender, soft, sticky. From the dough later pies should be cooked and baked on a baking sheet. Cream for cakes is cooked by mixing it with sugar, citric acid, can put even the liqueur. The cream is gently inserted into the already prepared cakes. Chocolate should be dissolved and pour over the cakes, as well as sprinkle with nuts. Then it is placed in a refrigerator in order to make stiff the chocolate.

There is a very large variety of Italian pastries, mention a few: cheese and vegetable pies – calzone, which is characterized by a crescent shape. They are very popular in Italy. The word calzone is plural, it is translated from the Italian, the name means “fold” or “pants”. In most cases these cakes are cooked and baked from leavened dough.

• • Salt, ground, black pepper according to taste

• 100 g of cheese

• 100 grams of onions