1 kg. tomatoes
100 ml oil
parsley 2 eggs
1-2 tablespoons yogurt
Chop finely and fry in vegetable oil
Tomatoes are peeled, sliced and added to the
After boiling, add vermicelli
Make liaison with eggs and yogurt
Sprinkle with parsley
1 kg green
5-6 tbs oil
2-3 tbs water
1 ts red pepper
1 cs black pepper
1 ts dill
1 bay leaf
2 tbs flour
Chop the onions and stew it with oil and water
on low heat.
Add the finely chopped tomatoes and fry them
together with the spices until soften.
Finally add the flour, fry it for a while and add
some warm water to obtain the desired
Boil for 10 minutes on low heat and it is ready for
2-3 kg sea salt
2 sprigs of thyme
1. The lemon is punched with a toothstick
The chicken is sprinkled with black pepper and
coated with oil on all sides.
2. The lemon and the thyme are put inside the
3. Half of the salt is put on the bottom of a deep
cooking pan. Put the chicken on it and cover it with
the other half of the salt.
4. Roast the chicken in pre-heated oven at 190°С for
about 80 minutes.