Dolma
.Soak crushed wheat (dzavar) and leave it for 1 day. Separately soak dried plums, the next day mix the plums with wheat. To this mixture add finely chopped onion and cilantro, soaked in olive oil for an hour, salt and mix everything well. Take thin cabbage leaves and soak in water at 70-80°C until softened. Fill the cabbage leaves with minced meat. Ready stuffed cabbage put in a deep dish and leave for 4-5 hours. The prepared dish can be served to the table. Water from soaked plums can be used in compote.
Plov (buckwheat)
Soak buckwheat for 4-5 hours until softened. Add finely chopped tomato. An hour before cooking in olive oil, leave an onion. Mix these onions with buckwheat and tomatoes. Olive oil is better unrefined. All this is left for an hour, adding cilantro and salt to taste. The dish is ready and can be served to the table.
Plov
.Soak buckwheat and coarse wheat with sprouts in advance. Also soak dried fruit (plum, apricot or peach). Mix everything soaked in advance.
Plov
.Soak a day or a few hours before cooking buckwheat. Add onion, vegetable oil, lemon or pomegranate juice, cilantro or other herbs, salt or seaweed (sold in pharmacies).
Halva
.To one cup of nuts, add half a cup of sesame, hemp or canepa nuts, all in ground form. To this mixture add a packet of buckwheat flour. 3/4 spoonful of honey, juice of 1 lemon or 1 orange, if you don't have that, then 2 spoonfuls of water. Rub it all together well and arrange in a bowl. Leave it for 2 hours in a cold place. The dish is ready.
Halva
.Mix buckwheat flour with walnut flour (you can also black wheat flour and tolkono), mix with one tablespoon of olive oil. You can add vanilla or nutmeg for flavor.
Tabouleh
.Onions and tomatoes finely chopped, parsley, cilantro, regan (dried) mixed with sprouted wheat, add a squeeze of lemon juice. Seaweed or olives are used in place of salt. Eat with grape, cabbage or salad leaves.
Satsivi
.Pour buckwheat flour into water, add olive oil, ground walnuts, onion, garlic, cilantro, parsley. Seaweed is used in place of salt.
Zucchini
.Cut the zucchini into 1 cm thick slices. Pour olive oil over them, a little salt, and roll them in buckwheat flour.
Pumpkin
.Cut the pumpkin into 1 cm thick slices. Pour olive oil over it, a little salt, roll it in buckwheat flour. 2. Grate the pumpkin, add ground walnuts and raisins.
Quince
.Cabbage and onion finely chopped, add olive oil, a little salt, at the end add grated quince, you can add herbs to taste.
Radish, carrots
Grate carrots and radishes, add olive oil, salt, herbs, at the end add grated sour apple.
Carrots, peppers
.Grate carrots and peppers, finely chop onions, tomatoes, herbs, add olive oil and lemon or pomegranate juice. Can be cooked without juices.
Carrots
.In carrots, grated finely, add nuts passed through a meat grinder, add vanilla, in a plate to shape, decorate with orange slices, apricots, other nuts or tangerines.
Areg
.Grate carrots, mix with ground nuts, ripe persimmons (korolek), squeeze lemon, add raisins or date slices, vanilla. Keep in a cool place, serve. Can be prepared without carrots.
