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    Halim is mainly prepared in the countries of Central Asia (Uzbekistan, Kazakhstan, Turkmenistan, Kyrgyzstan, Tajikistan) for the Navruz holiday or just on occasion. A very tasty and high-calorie dish. It is prepared mainly in large boilers by specialists. Due to the long cooking process, it loses its relevance and is cooked less and less often. It is recommended to eat it fresh – as soon as it is ready. “Distribution” of halim turns into a holiday – many guests come, mostly served as morning pilaf in Uzbekistan.
    When cooking meat, it is advisable to use a freshly cut animal (mainly lamb is used).

    AVAILABILITY: Out of stock

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    If you like Asian food and you like mushrooms, then you might have to double this recipe.  So satisfyingly chewy, basically meaty (but not only vegetarian, vegan!!!), and so filled with umami flavors, you will be hard pressed to decide whether these should be a side dish or a main course.  And the answer of course will be: either/both.

    AVAILABILITY: Out of stock

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    Okroshka recipes appeared at the dawn of Russian culinary literature, at the end of the 18th century – in particular, in the work of Nikolai Osipov “An old Russian hostess, housekeeper and cook” and a related dish – botvinya – is mentioned even earlier, in “Domostroy” … The image of okroshka as a symbol of eclecticism (“Machian okroshka”) was used by Lenin in his work “Materialism and Empirio-criticism” (1908).

    AVAILABILITY: Out of stock

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    Delicious and hearty, very bright soup, the main ingredient of which is beets. There are many options for making this soup, as it can be served hot or cold.

    AVAILABILITY: Out of stock

  • in²

    Manti or manty – a traditional meat dish of the peoples of Central Asia, consisting of finely chopped meat in a thin dough, cooked under steam.

    AVAILABILITY: Out of stock

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