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Traditional Stuffed RabbitIt's good to baste the traditional stuffed rabbit with the sauce obtained in the baking pan from time to time....
Traditional Bulgarian Dishes on the StoveTraditional Bulgarian dishes delight with their variety and unimaginable taste. The good thing is, many of them can be prepared in different ways, including on the stove....
Festive Rabbit DishSeason with black pepper and pour in 6 cups of the broth, in which the rabbit was boiled. Move the rice to a tray and arrange pieces of rabbit meat over it. Bake the dish until ready at {200 °C}....
Easy Rabbit DishWash and dry the rabbit, then portion it. Mix the oil with the salt, paprika and black pepper and smear each piece of meat nicely with this mixture.
Arrange the pieces in a greased pot....
Rabbit Meat and Potato DishHeat the olive oil in a large dish and fry the rabbit evenly, then add the crushed garlic and nuts.
Pour in the wine and simmer for 5 minutes....
Traditional KugelhupfIts name preserved through the Austro-Hungarian Empire and eventually entered traditional Austrian cookbooks as a sophisticated rich cake. It's an unpopular Christmas cake in our country, but it's so delicious....
Traditional RatatouilleCut all of the vegetables into slices of equal thickness. Put them in a bowl. Season with salt, sprinkle with a generous pinch of chopped parsley, a pinch of black pepper and drizzle with olive oil.
Mix everything well...
Traditional KachamakFirst, you have to boil the corn semolina. To do this, put 4 1/5 cups (1 L) of water to boil in a large pot. Once it comes to a boil, add 1 tbsp salt to it (or more).
Add the prepared 1 cup of corn semolina, while stirring...
Traditional ShakshukaHeat the olive oil in a large pan and fry the chopped onions, garlic and peppers. Fry for about 10 minutes, until they start to soften.
Add the tomatoes, paprika, black pepper and salt. Stew the mixture for another 5-7...
Traditional FudgeMix the milk, butter, sugar, cocoa and vanilla over low heat until the butter and chocolate melt. Once this happens, remove the mixture from the heat and set it aside. In a large bowl, whisk the eggs. Add the flour and baking...
Traditional GazpachoCut the tomatoes into cubes, 1/2″ (1 cm) per side. Clean the peppers from their seeds and cut them like the tomatoes - into 1/2″ (1 cm) cubes. Do the same with 1 of the cucumbers after peeling it, cut the second cucumber...
Traditional Lebanese AppetizersIn Lebanese culinary traditions there are 2 types of dishes. One is home cooked, everyday type of food, the other is holiday food. Its most famous representatives are the appetizers which locals call mezza....
Traditional Italian BreadsThe ingredients and dishes vary from region to region. Bread is an integral part of this cuisine, playing different roles regionally, as well as on a national level with many variations....
Traditional Greek BaklavaBeat the eggs, sugar, oil, flour with a mixer and add the baking powder and cinnamon.
Arrange half of the sheets in a deeper mold. Then the beaten mixture is poured on top. Cover with the remaining sheets from the package...
Traditional Pumpkin TreacleThe pumpkin is cut into pieces. It is placed in boiling water.
Lime water is prepared by adding 250-300 g of slaked lime to 5 liters of water. It is left to dissolve and only the clear water is collected.
The pumpkin...
Traditional Arabic HummusIf you're boiling the chickpeas, you must soak them in water from the night before - for 1 night, to make the cooking process easier. When boiling the chickpeas, add a little baking soda, because it speeds up the process....
Albanian Cuisine: Traditional Dishes and Recipes
How to Cook Tender Rabbit
Traditional Mexican Drinks
Traditional Armenian Flatbread
Traditional Potato Patties
