The most complete description: Lazzat salad teahouse recipe for our beloved readers.

We present you a recipe for a new and interesting salad. We will cook it with beef, which we will fry in soy sauce. Thanks to this, the salad will acquire an amazing taste and a special aroma. And we will add tomatoes to the salad in own juice, which were harvested for the winter according to the recipe from our website.

Required products

• beef - 0.2 kg
• cucumbers - 120 gr
• tomatoes in their own juice - 150 gr
• cilantro
• green onion
• coriander
• garlic - 1 clove
• vegetable oil
• soy sauce

Let's start cooking

1. We wash the beef and cut into thin strips. Peel the onion and cut into half rings. Mince the peeled garlic.
2. Fry the beef in a frying pan with hot vegetable oil. Then add garlic. Lightly fry and pour the prepared onion, season with spices.
3. Crush the tomatoes until puree and pour into the meat. Add soy sauce and stir. We continue to simmer everything together for another 5 minutes. Leave until completely cool.
4. Cucumber cut into strips. Put it in a bowl and add the fried meat. We mix everything. green onion cut into long strips, add to the rest of the ingredients. We tear the cilantro into the salad with our hands. Mix everything, put it on a serving plate and serve.

Bon Appetit!

INGREDIENTS

• 100 g eggplant
• 80 g tomatoes
• greens (cilantro, mint)
• 60 g sweet chili sauce
• 5 g sesame oil
• 2 tbsp. l. starch
• salt to taste
• deep frying oil

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the eggplant into large pieces, salt and let stand for 2-3 minutes, then roll them in starch and deep-fry until a crust forms

Step 2

Separately chop the tomatoes, cilantro and mint, season with sesame oil and sweet chili sauce. Add crispy eggplant, mix, sprinkle with seeds.

Recipe provided by the chef of the restaurant "Spices and Joys" Sergey Kondratiev

cooking time

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Lazzat - simple but gourmet salad from meat and vegetables. Fresh herbs and vegetables especially emphasize delicate taste fried veal. This salad can be prepared without meat.

Lazzat is one of the most delicious Uzbek salads.

• Servings: 2
• Cooking time: 30 minutes

Lazzat salad with veal

From the greens, it is better to take a few green onion feathers and a sprig of cilantro.

Cooking:

1. Thinly slice the meat into thin strips and fry until the color changes.
2. Chop the garlic, cut the onion into thin rings.
3. Add garlic to lightly fried veal. When it gives a smell, season the meat with spices and add the onion.
4. At the end add tomatoes, sauce and coriander.
5. Cucumbers cut into strips.

When the meat has cooled, mix it with all the ingredients. Cut green onions into long feathers, cilantro - tear with your hands.

vegetable lazzat recipe

This is a vegetarian version of the salad. It uses vegetables that are familiar to everyone, but due to culinary processing, they acquire a new taste.

Ingredients:

• eggplant - 1 pc.;
• cucumber - 1 pc.;
• tomatoes - 2 pcs.;
• soy sauce - to taste;
• cilantro - 1 sprig;
• corn starch - 1 tbsp. l.;
• butter.

Cooking:

1. Cut eggplant into half rings or triangles. Roll in corn starch before frying. Fry in one layer so that all the slices have a fried crust. Lay out in such a way as to remove excess fat.
2. Cut the remaining vegetables into slices. Tomatoes can be left fresh or fried in the oil left over from frying the eggplant.
3. Strip the leaves from the cilantro.
4. Mix all ingredients. Fill with sauce. If desired, you can add a little minced garlic and sprinkle the salad with lemon juice for a brighter taste.

Read also: Caesar diet salad recipe

This salad with meat is especially good. But you can eat it just like that, with a piece of black bread. The dish should be eaten immediately, it is not worth storing it in the refrigerator for a long time.

Lazzat with cheese

There is another salad under this name, the main ingredient of which is cheese.

Ingredients:

• cheese - 150 g;
• pomegranate - 1 pc.;
• bell pepper - 2 pcs.;
• tomato - 1 pc.;
• cucumber - 1 pc.;
• garlic - 2 cloves;
• dill - a small bunch;
• olive oil- taste.

Cooking:

1. Cut cheese and vegetables into cubes.
2. Pass the garlic through a press.
3. Disassemble the pomegranate into grains.
4. Mix all the ingredients and dress the salad with olive oil.

Sprinkle chopped herbs on top.

These light salads are especially appetizing on hot days.

Cooking time: 35 min.

1. Cut the veal meat into small strips

2. Onion cut into half rings

3. Using a knife, crush the clove of garlic and finely its mode

4. In a preheated pan with vegetable oil, fry the meat

5. Add chopped garlic to the meat

6. After stewing a little, add onions, add spices
7. After stewing a little, add tomatoes and soy sauce

8. Stew for 5 minutes and add coriander

9. While the meat is cooling, cut the cucumbers into strips

10. Cut large green onions

11. Coarsely tear green cilantro with your hands

12. Put cucumbers, meat, greens in a bowl and mix well

13. Salad is ready! Bon Appetit!

Jizzakh. Today is Juma - Friday. This means that we are going to the boor, that is, to the bathhouse. We have such a tradition. They are different traditions. Someone goes to the bathhouse once a year, on December 31, and we go every Friday. There is also a boor near the hotel, but it is kind of nondescript, cramped, old, so we prefer the new one. Nothing to stomp to him a kilometer and a half, or even two. It is built just between the old and the new city. Here we are at 9 am. On foot, taking two bottles of vodka bought ahead of time. All of these are traditions. Perhaps the main advantage of the new bath is not even in its spaciousness and novelty, but in the fact that a teahouse is located nearby - a heavenly place. And the teahouse owner is a magician in terms of making damlama. Perhaps this determined our choice once and for all.
The teahouse owner starts preparing damlama. To do this, he takes a cauldron of 5 liters and:

Read also: Crab stick salad with cucumber and corn rice recipe

1. 100-150 g fat tail fat (can be replaced with vegetable oil)

   3-4 pcs. bell pepper

   1-2 heads of garlic (preferably young)

   ziru (can be ground coriander)

We are standing side by side, watching, because the process itself, during which the teahouse owner turns into a stunt performer, is unforgettable. It's worth seeing. And he cuts fat tail fat into plates and lays out the bottom of a cold cauldron with them (if there is no fat tail fat, then vegetable oil will help out, which only need to cover the bottom).



Then cut the onion into half rings. Moreover, it does this with barely noticeable movements and on weight. That's really skill! Spread a small part of the chopped onion in a thin layer on top of the fat.



Meat, cut into small pieces, is laid out on the onion. He puts the ribs that come across with the bone down. Lightly salt this layer and add spices: cumin and crushed red pepper.



The rest of the onion goes on top. He will play a leading role. Meat lying on onion pillow and plentifully covered with onions on top, it will be boiled in onion juice and become indescribably tasty and tender.



The foundation has been laid, and now the chef is finishing off the rest of the vegetables. Carrot circles puts the next layer.



On it - Bulgarian pepper, cut into rings.



Now come the tomatoes, also cut into circles. Top with a little salt, pepper and cumin.



And now a strange step: the chaikhana man separates whole leaves from the fork of cabbage and covers with them everything that is already in the cauldron. It turns out something like a cover. The first time he saw our rounded eyes, he explained that a layer of potatoes would go on top. "Do you know potatoes? Potatoes and tomatoes can't be together. Potatoes won't taste good."



Well, here, and on the cabbage, the master puts potatoes, cut into slices.



Now a layer of various chopped greens, a couple of pods hot pepper and a head of garlic. Garlic is cleaned in such cases simply: the top layer of scales is removed and the bottom is cut off so that the head remains intact and does not fall apart. Salt, pepper, cumin.



And again everything is covered cabbage leaves just like the first time. Having built this assortment of vegetables and meat, the teahouse owner puts the cauldron on the fire, covers it with a lid with the handle unscrewed, to be sure, puts a rag on the hole from the handle and puts a load on top - three-liter jar with water.



We stand. We wait. We know that we need another 15-20 minutes. During this time, a liquid will boil inside the cauldron, which the vegetables will release. Inside, the juices will flow from top to bottom, soaking those layers that are below. And so to the very bottom. Boiling will be well audible. And then it gurgled, steam and stupefying smells came out from under the lid. The teahouse maker removes almost all the fire from under the cauldron, leaving just a little. On the stove, this is equivalent to the fact that we have reduced the fire to a minimum. Now it will take two hours, and the miracle dish will be ready.

Finally, our time has come. The two hours allotted for cooking had expired. The teahouse worker removes the load from the lid, then removes the lid itself, covers the cauldron with a lyagan, as they call a large dish in Uzbekistan, and with a deft movement turns the entire structure over. Here it is, the longed-for damlama in all its glory shimmers and soars on a platter. The teahouse owner brings it to us at the dastarkhan along with cakes. A spoon with burning damlama flies into the mouth. Feelings indescribable!



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When eggplants cost about 50 rubles on the market, you must buy them. Make them caviar, ajap-sandalwood, fry in circles or bake in halves. And you can also make a salad out of them with a spicy oriental sauce or an original side dish for meat. In general, eggplant main product late summer and early autumn. But you have to know how to deal with it. The two main problems with eggplants are that they are bitter and absorb oil like a sponge. Therefore, when frying, low-calorie eggplants turn into just an oily high-calorie bomb. We tell you how to prevent this. We also share interesting author's recipes in case someone is tired of eggplant fried with garlic:

Tricks for Cooking Eggplant

With their trade secrets shared with AiF-Kitchen Victor Apasiev, chef of the Tarantino restaurant and the Rukkola cafe chain:

• To make eggplants crispy and juicy, they need to be well breaded. Starch and flour are taken in equal proportions, and the slices are rolled very tightly.
• Deep frying eggplant does not make sense, they will be sour.
• A grill pan will help you fight the absorption of oil by eggplants. It is smeared with literally a few drops of oil, eggplants are fried on it.
• The second way to make oil-free eggplants is to simply bake them. Best of all - whole.
• Only Russian small eggplants are bitter. Now there are many imported ones on the markets, they do not require additional manipulations, soaking in salt water. Imported eggplants are softer than ours, but also very tasty.

Photo: Restaurant "Chinese letter"

100 g eggplant

75 g tomato

20 g cilantro

3 g garlic

15 g cornstarch

300 g vegetable oil

For sauce:

70 g sweet and sour chili sauce

2 g dark soy sauce

5 g light soy sauce

5 g oyster sauce

10 g cilantro

Step 1. Peel the eggplant, cut into triangles, moisten with water and roll in corn starch.

Step 2. Fry in a wok in vegetable oil at a temperature of 300 degrees until crispy.

Step 3. Cut the tomato into slices. Scald with hot oil from fried eggplant.

Step 4. Put the tomatoes and eggplant on a plate.

Step 5. Finely chop the cilantro, mix all the ingredients for dressing and cilantro, add to the salad and mix.

Step 6. Before serving, add finely chopped cilantro and garlic.

Recipe of Ismail Gunduz, chef of Bardak cafe

A photo: Cafe "Bardak"

50 g beef tenderloin

30 g cucumber

30 g eggplant

10 g walnuts

fresh cilantro

Salt and pepper

For decoration:

10 g sirtaki cheese

60 g tomato

3 g basil

For the sauce (for 1 serving - 1-2 tablespoons):

100 g champignons

205 ml olive oil

50 g onion

40 g tomato

20 g sugar

80 ml balsamic vinegar

Step 1. We beat off the beef tenderloin, add salt, pepper, olive oil, marinate for 20-30 minutes.

Step 2. We wrap the peeled quince in foil, send it to the oven, heated to 220 degrees, for 10-15 minutes. The quince should become slightly soft. We cut straw.

Step 3. Grill the meat, cut into strips.

Step 4. Cut the cucumbers into strips, chop the walnut.

Step 5. Cut the eggplant into slices, only three, each weighing about 10 g

Step 6. Fry the eggplant slices in a hot frying pan in sunflower oil for 1 minute each side. Place on paper towel to absorb excess oil. We cool.

Step 7. Mix quince with cucumbers, walnuts, cilantro, mayonnaise and salt and pepper.

Step 8. Cut the tomatoes into slices, only three slices, 20 g each.

Step 9. Put basil on a plate in a row, slices of tomato on top.

Step 10. Put the salad on the eggplant and roll it into rolls, put it on top of the tomatoes.

Step 11. Prepare the sauce. We clean the onion and champignons, chop. We cut tomatoes. In a large saucepan, heat the olive oil, add the onion, mushrooms and salt. Cook on low heat until onion is soft. Pour in balsamic vinegar, add tomatoes, sugar. Let's boil. Remove from heat, let cool to room temperature.

Step 12 Decorate each roll with tomatoes and a cube of cheese. Top with chutney sauce.

Eggplant "Puchholia"

The recipe of Mamiya Jojua, the chef of the restaurant "Kazbek"

Photo: Restaurant "Kazbek"

90 g eggplant

80 g pink tomato

10 ml olive oil

60 g puccholia cheese (crumbled young cheese with mint)

20 g Gebzhalia sauce*

pomegranate seeds

Svan salt

Step 1. Cut eggplant and tomatoes into circles.

Step 2. Salt the eggplant, leave for 10 minutes, then fry on both sides in a grill pan.

Step 3 Remove the seeds from the tomato.

Step 4. Grate the cheese.

Step 5. Round cast iron pan lay out in layers: eggplant, tomato, cheese, eggplant, tomato, cheese.

Step 6. Bake in the oven at 160 degrees for 10-15 minutes.

Step 7 Ready meal pour sauce around the edges and garnish with pomegranate seeds

*Gebzhalia - Georgian cheese snack. The sauce for it is made from matsoni, mint, crushed garlic, red pepper and coriander.

Recipe by Elena Nikiforova, chef of the Shinok restaurant

Photo: Restaurant "Shinok"

250 g eggplant

50 g adjika (tomatoes, herbs, garlic)

Step 1. Put the eggplant in a baking dish, put in an oven preheated to 180 ° for about 20 minutes (the eggplant should become soft).

Step 2. Remove the peel from the finished eggplant, leaving the tail.

Step 3. Make a cut in the center of the eggplant, add adjika to the recess and sprinkle with salt around the edges.

Step 4. When serving, decorate with a bouquet of greens (parsley, dill and cilantro).

Recipe by Dmitry Eremeev, head chef of the Turandot restaurant

Photo: Turandot restaurant press service

150 g beef tenderloin

10 g quinoa

10 g spicy miso sauce

15 g ketchup

5 g sugar

40 ml chicken broth

5 ml vegetable oil

Chilli

40 g eggplant

Shallot

Watercress

Rosemary

Step 1. Rinse the beef, cut into pieces and pass through a meat grinder.

Step 2. Add egg yolk, salt and pepper to minced meat. Shape the meat into a round steak.

Step 3. Boil the quinoa.

Step 4. Finely chop the onion, sauté until golden brown. Add spicy miso, ketchup, sugar, chicken bouillon and boil to desired consistency. Set the resulting miso sauce aside.

Step 5. Cut the eggplant with a knife on both sides and deep-fry until tender.

Step 6. Cook the steak in melted butter with olive oil, frying in a hot pan for 3-4 minutes on each side. The meat will be ready when it is evenly browned on both sides.

Step 7. Put the finished steak, quinoa and eggplant on a plate. Before serving, the steak should be soaked in butter.

Recipe by Jimmy Lee, Chef and Owner of Jimmy Lee Restaurant

Photo: Restaurant "Jimmy Lee"

250 g eggplant

30 g red sweet pepper

30 g green sweet pepper

20 g garlic

15 g ginger

35 g sugar

15 ml light soy sauce

5 ml dark soy sauce

25 ml rice vinegar

5 ml sesame oil

Step 1. My eggplants, clean, cut lengthwise into two halves. Cut each half lengthwise and cut into pieces 2 cm wide, at an angle of 45 degrees.

Step 2. Wash sweet peppers (red, green), cut out the core with seeds. We cut into strips 1.5 cm wide, and then these strips into rhombuses 1 cm wide.

Step 3. Deep-fried or in a large amount of hot vegetable oil, fry the eggplant for 3-5 minutes (until golden brown), add a minute before the end of frying Bell pepper. Remove from fryer, let the oil drain.

Step 4. Pour vegetable oil into a hot wok, fry chopped and peeled garlic and ginger. Then add some vegetable broth, sugar, dark rice vinegar, light soy sauce, dark soy sauce and bring to a boil.

Step 5. Add the fried vegetables to the finished sauce and simmer for 2-3 minutes until the sauce thickens. At the very end, add sesame oil.

Step 6. Put the finished dish in a deep plate.

Crispy Eggplants with Pink Tomatoes

Recipe by Maxim Volkov, chef at The Mad Cook

130 g eggplant

100 g Baku tomatoes

1 g sesame

Potato starch

Corn starch

Powdered sugar

For sauce

100 g sweet and sour sauce

20 g oyster sauce

15 g sesame oil

20 ml water

Step 1. Cut the eggplant into large pieces, marinate in salt for 5 minutes, rinse off the salt with water, then bread in potato starch, cornstarch and powdered sugar.

Step 2. Deep fry until golden brown. We throw it on a napkin.

Step 3. For the sauce, mix all the ingredients.

Step 4. Cut the tomatoes into large pieces, add salt, add the sauce to taste, decorate with sesame seeds and cilantro.

Recipe of Zaza Shengelia, chef of Tkemali restaurant

Photo: Tkemali Restaurant

1 eggplant

8 g garlic

130 g minced elk (can be replaced with veal)

70 g vegetable oil

1 capsicum

2 g hot ground pepper

2 cherry tomatoes

Step 1. We take an eggplant and cut it in half, bake in the oven at a temperature of 200 degrees (12 minutes).

Step 2. Cut the onion, garlic, make minced veal or elk.

Step 3. Pour vegetable oil into a frying pan and simmer it all until cooked.

Step 4. Add spices: salt and hot ground pepper.

Step 5. For decoration, bake the capsicum and cherry tomatoes for 5 minutes

Step 6. We spread the eggplants on a plate, put the minced meat, pepper and cherry tomatoes on top, sprinkle with dill and pour satsibeli.

Salads with butter are a step towards health, and this is true. Among the variety of salads, it is possible and necessary to single out those prepared without the use of mayonnaise into a separate group.

It is important that the dish is not only tasty, but also does not harm and even benefits the body. Therefore, salads prepared using vegetable oil are very popular.

In addition to the usual sunflower and olive oils, you can use other oils - sesame, linseed, pumpkin, etc. They will give the salad unusual fragrant notes.

During fasting, you also do not want to give up tasty and varied food. And in this case, vegetable oil is our first assistant.

How to cook salads with butter - 15 varieties

Everything is mixed in this salad - the yellow sun of Spain, and the bright green of its fields, and the red blood, without which bullfighting is indispensable. Despite the presence of beans, the salad is not heavy, but really tasty and nutritious.

Ingredients:

• Canned beans - 2 cans
• Tomato - 1 pc.
• Onion - 1 pc.
• Cucumber - 1 pc.
• Red sweet pepper - 1 pc.
• Yellow sweet pepper - 1 pc.
• Black pepper - to taste
• Wine vinegar or lemon juice - half a glass
• Refined vegetable oil - 2-3 tbsp. spoons

Cooking:

You can take any beans. But red will be better than white, and black will be better than red. If you find it, then use black beans. This will add authenticity to the salad.

We wash the beans.

In a large bowl, cut the peppers into medium (or slightly smaller) straws - always multi-colored for brightness (we have red and yellow). Here we add a not very large onion, cut into half rings.

Pour the vegetables in large quantities wine vinegar and let marinate for a few minutes.

Cucumber and tomato are turned into small cubes with a knife and added to the beans.

During these 5-7 minutes, our peppers managed to marinate. Drain the vinegar, and also add them to the beans.

Add ground black pepper to taste.

Season with vegetable oil and mix.

It is better to salt the salad individually in a plate so that the vegetables do not give juice in a common salad bowl.

Everyone knows him and everyone loves him. It is especially good in hot summer - it saturates and cools at the same time.

Ingredients:

• Tomatoes - 4 pcs.
• Cucumbers - 4 pcs. medium size
• Black olives - 20 pcs.
• Bulgarian pepper - 2 pcs. different colors
• Dried oregano - 2 tsp
• Basil for urgency
• Sweet onion (Yalta) - 2 pcs.
• Feta cheese - 400 g
• Leaf lettuce - 2 medium bunches
• Olive oil - 2 tbsp.

Cooking:

We arm ourselves with a knife. We turn the cucumber into balls, and the tomato and pepper into sticks.

We cut the onion into half rings.

Leaf salad tear gently with your hands.

We collect everything in a salad bowl for serving. Add olives. Salt and mix.

Carefully add cheese. Finishing touch - pour oil with two teaspoons of oregano.

Decorate and serve immediately.

This bright juicy salad surely everyone will like it - both men, because it contains meat, and women, because there are very few calories in it.

Ingredients:

• Boiled chicken fillet - 200 g
• Fresh cucumber - 180 g
• Eggs - 3 - 4 pcs.
• Green onions - 10 - 20 g
• Raw carrots - 30 - 40 g
• Grainy mustard -1 tsp
• Olive oil - 3 tbsp

Cooking:

Boil the eggs, peel them and put the yolk of one aside. We'll need it later. Chop the rest of the eggs with an egg cutter.

We cut the chicken meat and cucumber into approximately the same pieces.

Cut the peeled carrots into slices with a vegetable knife.

We put everything in a salad bowl.

We have a gas station. To make it especially tasty, mix a full teaspoon of grainy mustard, salt, 3 tablespoons of oil (preferably olive, but sunflower can be used). Grind everything until smooth.

We dress the salad.

Chopped green onions, sprinkled on top, will give a special colorfulness.

Bean dishes are very popular in Georgia. Therefore, this salad is called "Tbilisi". Very easy to make but very tasty. Men especially love him for the feeling of fullness, which he gives for a long time.

Ingredients:

• Canned beans - 1 can
• Onion - 2 pcs. medium size
• Walnuts - 100 g
• Bunch of cilantro or parsley
• Bulgarian pepper - 2 pcs.
• Garlic - 2 cloves
• Tomatoes - 300 g
• Boiled meat - 300 - 400 g
• Olive oil - 60 - 70 ml
• White wine vinegar (6%) - 3 - 4 tbsp.

Cooking:

We wash the beans well and transfer them to a deep bowl. If you have time and desire, then you can boil the beans yourself.

Then cut the meaty pepper into neat strips and add to the beans.

We do the same with tomatoes.

We chop the onion into thin half rings, send it to the total mass.

We turn the meat boiled the day before into straws, finely cut a bunch of cilantro, squeeze the garlic through the garlic press and add all this wealth to the salad.

Salt to taste.

It's time for the nuts. In a dry frying pan, dry them to a light blush, cool, finely chop with a knife and mix into our dish.

Add dressing, which is a mixture of olive oil 60-70 ml and 3-3.5 tablespoons of wine vinegar 6%.

Vinegar should be taken with a neutral taste - it is from white wine. Not balsamic, not apple, because. their taste and aroma are much more pronounced and “clog” the salad

Mix and enjoy.

Almost all the colors of the rainbow are mixed in this salad. Very bright, festive and delicious.

Ingredients:

• Canned corn - 1 can
• Bulgarian pepper - 1 pc.
• Olives or black olives - 1 can
• Pickled ginger - 100 g
• Cucumber - 1 pc. medium size
• Green onion - 30 g
• Dill - 30 g
• Parsley - 30 g
• Pumpkin oil (you can take olive oil) - 3-4 tbsp.

Cooking:

Pour the canned corn into a bowl.

bell pepper and fresh cucumber turn into small cubes, which we add to the corn. Grind the olives and send to the total mass.

Pickled ginger will add piquancy to our salad. We chop it very finely.

Add chopped greens to the salad.

Salt to your taste and mix well. Drizzle with olive or pumpkin oil.

We serve on the table.

You can watch the cooking process in the video

Very unusual salad with memorable taste. Plus, it's easy to prepare.

Ingredients:

• Beijing cabbage - 1 small head
• Red cabbage - 1 small head
• Dill - 1 large bunch
• Pomegranate - 1 pc.
• Unrefined sunflower oil - 4-5 tbsp.
• Apple or wine vinegar - 4 tbsp.
• Garlic - 2 cloves

Cooking:

In a deep bowl, put the red cabbage chopped into thin strips. We add salt and, if the cabbage is harsh, we crush it with our hands several times for softness.

Shred in the same way chinese cabbage. Shift to red cabbage.

Finely chop the dill, send to the total mass.

We clean the pomegranate. Set aside a handful of grains. Then we will decorate our dish with them. The rest are sent to the salad.

Squeeze out the garlic.

Salt a little - just a couple of pinches. Do not forget that red cabbage has already been salted earlier.

Season with vinegar and oil. We mix.

Garnish with pomegranate seeds and serve.

Hearty salad with oriental flavor. The Lazzat recipe comes from Uzbekistan. This salad will really please your men. Recommended to try!

Ingredients:

• Veal - 350 g
• Small cucumbers - 4 pcs.
• Tomatoes in their own juice - 350 g
• Cilantro - 1 bunch
• Onion - 1 head
• green onion
• Garlic - 1 clove
• Vegetable oil for stewing - 100 g + 2 tbsp. for refueling
• Soy sauce- 4 - 5 tablespoons
• Pepper optional

Cooking:

Veal (can be beef) cut into thin strips. Pour oil into a frying pan and fry the meat at a high temperature. There we add garlic crushed with a knife and onion in half rings.

To mashed canned tomatoes add soy sauce. Mix well and send to the meat in a pan.

Simmer for 5 minutes, remove from heat and set aside. Let it cool down.

And we will deal with cucumbers - we will cut them into strips.

Then mix veal with cucumbers and be sure to add cilantro. Top with green onions.

For juiciness, pour the finished salad with a couple of tablespoons of vegetable oil with black pepper and garlic.

Easy to prepare and very original taste salad.

Ingredients:

• Beets - 500 g
• Feta cheese - 250 g
• Parsley - 1 bunch
• Sunflower or pumpkin seeds - 50 g
• Olive oil - 6 tbsp
• Lemon juice - 4 tbsp
• Honey - 2 tablespoons
• Garlic - 2 cloves
• Salt and black pepper - to taste
• Oregano - 1 pinch

Cooking:

Boil beets in advance and cool.

It is better not to boil the beets, but wrap them in foil and bake in the oven for an hour (one and a half for a large copy)

First, marinate the feta cheese. To do this, add 2 tbsp to the cheese cut into cubes. olive (or sunflower) oil with a pinch of oregano:

Then turn the beets - peel them and turn them into medium-sized cubes. Finely chop the parsley and send to the beets.

Now it's time to prepare the dressing. To do this, place olive oil in a deep narrow container, lemon juice, honey, salt to taste, black pepper, finely grated garlic and beat with a blender until a stable emulsion.

Let's get started on the salad:

Put the beets on a wide dish for serving. Top with marinated cheese. We spill well with our dressing. So that everything is soaked. And as a decoration - sprinkle with peeled sunflower or pumpkin seeds.

This salad is suitable for anyone who wants to lose weight. low calorie, delicious salad everything else, like a real broom, sweeps out the accumulated toxins from the body.

Ingredients:

• White cabbage - 100 g
• Carrot - 100 g
• Beets - 100 g
• Greens - 2 tbsp.
• Apple (green) - 1 pc.
• Celery - 1 cutting
• Lemon juice - 1-2 tbsp.
• Linseed oil - 1 tsp

Cooking:

Cabbage, carrots and beets cut into thin strips. Put into a container. If the vegetables are hard, you can mash them a little with your hands to make them soft.

Add the celery stalk, cut across, and mix everything well.

Lastly, peel off the skin. green apple, chop it into strips and send it to the salad.

Drizzle with a dressing of linseed oil and lemon juice.

Mix again.

More details - on the video

Now in fashion japanese food- sushi, rolls, etc. We suggest trying a salad with Japanese flavor.

Ingredients:

• Beijing cabbage - 400 g
• Cucumbers - 2 - 3 pcs.
• Chicken breast- 100 g
• Eggs - 4 pcs.
• Hot pepper - 2 pcs.
• Green onions - small bunch
• Soy sauce - half a cup
• Lemon juice - 4 tablespoons
• Sesame oil - half cup
• Sugar - 4 tablespoons without a slide
• Sesame seeds

Cooking:

An unusual ingredient for a Russian person in this salad is an omelet pancake. We will start with him.

So, heat up a frying pan with a drop of vegetable oil. Whisk the eggs with a pinch of salt. From the prepared mass, bake 4 omelette pancakes in a pan. While they are cooling, let's take care of the rest of the ingredients.

Cucumbers, and pre-boiled chicken breast cut into long thin sticks. Lay out in a large bowl.

We also add Beijing cabbage, cut into narrow ribbons.

During this time, our pancakes have cooled down. We cut them in the same way as cabbage into narrow ribbons.

It is more convenient to do this if you roll the pancake into a roll.

Add finely chopped chili peppers and green onions to the total mass.

Everything to prepare the dressing necessary ingredients mix in a small bowl until sugar dissolves.

Pour dressing over and mix.

Toast the sesame seeds in a dry frying pan until golden brown. Sprinkle them over the salad.

We enjoy the result.

Wonderful truly crispy salad will delight all lovers light diet food.

Ingredients:

• White loaf - 200 g
• Chicken breast - 200 grams
• Cheese durum varieties- 200 g
• Sweet onion (Yalta) - 1 pc.
• Fresh cucumber - 1 pc.
• Lettuce - 1 head
• Lemon juice - 2 tbsp.
• Vegetable oil - 4-5 tbsp.
• Pepper

Cooking:

Divide the boiled chicken breast into fibers with your hands. Put in a deep container.

Add chopped cucumber, grated cheese and sweet onion half rings.

Add lettuce leaves. They need to be broken by hand.

Mix everything well, add croutons from a white loaf and pour over the dressing. To prepare it, mix vegetable oil, lemon juice, pepper and salt to taste.

And we deliver right away.

And here is a video on how to prepare this salad

The name of this salad speaks for itself. It is suitable for anyone who adheres to the rules of a healthy diet.

Ingredients:

• Lettuce - 1 bunch
• Tomatoes - 1-2 pcs.
• Cucumbers - 1-2 pcs.
• Boiled eggs - 2 pcs.
• canned fish- 1 bank
• Sesame seeds
• Linseed oil

Cooking:

Lay the lettuce leaves on a large dish so that they form a beautiful fringe around the perimeter.

We remove the bones from the fish, knead it with a fork and spread it on lettuce leaves. Any fish can be used in its own juice. Pink salmon or tuna, for example.

Cucumbers and tomatoes cut into random pieces. Put them on top of the fish.

The next layer is hard-boiled eggs. The shape of the cut is not important, it does not affect the taste. The main thing is not too small.

At the end, add a pinch of salt to the salad, sprinkle with linseed oil. And sprinkle with sesame seeds, if desired.

Salad ready.

A very summery salad. In the season of zucchini - just a godsend. It can be eaten both hot and cold - delicious in any form. Try it.

Ingredients:

• Young zucchini - 1 kg
• Walnuts - half a cup
• Parsley - small bunch
• Garlic - 2 cloves
• Salt - 1 tsp
• Ground black pepper - a pinch
• Vegetable oil - 50 ml

Cooking:

Cut the zucchini into small pieces. It is most convenient if these are cubes. If the zucchini is not very young, then you need to remove the skin from them and be sure to remove the seeds.

We add the resulting cubes, mix, recline in a colander and leave for about half an hour so that they are salted and give off excess moisture.

At this time, chop the nuts with a knife.

After 30 minutes, we begin to prepare the zucchini for frying - thoroughly blot them until dry.

Then pour the oil into the pan, heat it up to a very hot state. Fry zucchini in 1 layer until browned.

To the fried zucchini, add parsley, chopped walnuts. We mix.

Mix 1 tablespoon of oil with a pinch of pepper, add 1-2 crushed garlic cloves and pour the salad on top.

For more information on how to prepare this salad, see here -

Caesar salad is loved by many for its ease of preparation and great taste. I propose to cook one of the many varieties of this salad - "Caesar" with chicken.

Ingredients:

• Beijing cabbage - 1 small head
• Chicken breast - 300 g
• Garlic loaf croutons - 100 g
• Hard cheese - 50 g
• Olive oil - 150 ml
• Garlic - 2 cloves
• Ground black pepper
• Mustard - 2 tsp without a slide
• Eggs - 2 pcs.
• Lemon juice - 2 tbsp

Cooking:

Tear Chinese cabbage with your hands into arbitrary, but neat pieces. Lay on a large flat dish in an even layer.

The next layer is diced boiled chicken fillet. Chicken can not only be boiled, but also fried or baked in the oven.

The next step is garlic croutons. You can buy them ready-made or you can make your own. For this dried White bread poured with oil with garlic fried in it.

Having laid the croutons, we proceed to prepare the sauce.

Place olive oil, egg yolks, mustard, lemon juice, garlic, salt and pepper into a blender bowl. All in the quantities indicated in the list of ingredients for the salad. Beat everything at high speed until a homogeneous emulsion.

Pour dressing over our salad.

Top with grated cheese. And quickly serve on the table until the crackers are soaked.

Unusual warm salad. Especially to the place he is in the cold winter season. By the way, the table disappears first.

It is prepared before serving.

Ingredients:

• Champignons - 300 g
• Cherry tomatoes - 300 g.
• Cheese - 300 g
• Greens (dill, parsley, cilantro)
• Garlic - 3-5 cloves
• Ground black pepper
• Vegetable oil - 50 g

Cooking:

We cut the cheese into medium cubes and fry them in vegetable oil until golden brown. We take out the cheese and fry the mushrooms in the same oil. Cut cherry tomatoes in half and spread over mushrooms. We add cheese.

Finely chop the garlic, herbs. Pour into salad.

Season with salt and spices. And until it cools down - on the table.

You can learn more about how to prepare this salad here -

Pilaf and other dishes of oriental cuisine Culinary Author unknown -

Salad "Lazzat"

Salad "Lazzat"

150 g cheese, 2 tbsp. spoons of sour cream, 2 tbsp. spoons butter, 35 g of dill, 2 cloves of garlic, 200 g of sweet pepper.

Thoroughly grind the cheese, mix with chopped garlic and dill.

Pepper clean, rinse, pour over boiling water. Stuff the peppers with the prepared mixture, cool.

Then cut the pepper into slices and serve.

From the book Fish - the queen of the table author Recipe collection

Salad Per 400 g canned seaweed- 1 onion, 4 boiled eggs, 300 g of boiled boneless fish, mayonnaise. Finely chop the onion, eggs and fish, combine with cabbage, season

From the book Under Vodka - 1 author

Salad Grate 2 kg of red beets on a coarse grater. Pass 0.5 kg of tomatoes, apples, sweet peppers, eggplants through a meat grinder. Add 300 ml of vegetable oil, salt, hot pepper, sugar to taste. Simmer 35 min. Then add 200 g of garlic, passed through

From the book Peppers, zucchini, eggplant - 9 author Cooking Author unknown -

Salad 2 l tomato juice boil, add 1 tbsp. vegetable oil and 200 g of sugar, 1 kg of grated carrots, chopped onions and bell peppers, 200 g of rice, hot pepper and salt to taste. Boil until the rice is ready, then arrange in hot jars and

From the book The Nero Wolfe Cookbook author Stout Rex

From the book Healthy salads author Boyko Elena Anatolievna

FRITZ SALAD (DAMN RAIN SALAD) Dressing 3 garlic cloves, peeled 10 walnuts, peeled and toasted 1 teaspoon dry mustard 1/2 teaspoon cayenne pepper 1 tablespoon finely chopped green onion 1 teaspoon salt 1 cup olive oil

From the book Salads to New Year's table author Zaitsev Viktor Borisovich

Salad "Chick-chick" Ingredients 3 eggs, 400 g chicken fillet, 100 g canned green peas, 2 cucumbers, 1 bunch of dill, 40 g capers, 40 ml vegetable oil, 60 g sour cream, 30 ml apple cider vinegar, salt, pepper to taste. Method of preparation Beat the eggs with salt and pepper,

From the book Sugar-Reducing Plants. No to diabetes and overweight author Kashin Sergey Pavlovich

Salad "Chic" Ingredients: 300 g of sturgeon, 400 g of potatoes, 100 g of cucumbers, 100 g of apples, 100 g of tomatoes, 50 g of green salad, 250 g of mayonnaise, 1 boiled egg, sugar and salt to taste. Cooking method: Boil prepared sturgeon in salted water, cool and cut into slices.

From the book Smokehouse. 1000 miracle recipes author Kashin Sergey Pavlovich

From the book Salads for every taste author Polivalina Lyubov Alexandrovna

Lettuce was cultivated in ancient times by the Byzantines, Egyptians, Romans, Greeks, using it as a food and medicine. In the 16th century, lettuce became known in Spain and France, and then it began to grow in Western Europe. Lettuce is valuable

From the book We meet guests the author Uzun Oksana

Salad Ingredients 250 g smoked ham, 400 g sauerkraut, 2 apples, 1 radish, 1 large onion, to taste - vegetable oil, sugar. Method of preparation Cut the ham into small cubes and fry. sauerkraut chop coarsely, finely chop the onion, apples and

From the book Magic of the East. Cuisines of the peoples of the world author Saidov Golib

Salad Ingredients 400 g smoked ham, 150 g red cabbage, 150 g white cabbage, 4 potatoes, 100 g sour cream, 100 g natural yogurt, 2 tablespoons grated horseradish, 2 tablespoons prepared mustard, 4 tablespoons apple cider vinegar, 2 teaspoons

From the book Food Energy. Raw Food in the Health System by Katsuzo Nishi

Salad Recipe No. 1 Ingredients500 g smoked fish, 500 g of fresh white cabbage, 4 tablespoons of canned green peas, 2 canned sweet peppers, 1 carrot, 60 g of pickled onions, 0.5 cups of mayonnaise, vinegar to taste,

Salad "Baor" ( vegetable salad"Spring") Spring salad. Photo by the author This salad is prepared in the spring, when fresh greens appear. Boil hard-boiled eggs, cool and peel them. Rinse the vegetables thoroughly, dry and chop everything: straw cucumbers, radishes -

From the author's book

Salad Lettuce leaves increase a person's vitality, normalize metabolism and blood composition, improve the functioning of the gastrointestinal tract, and calm nervous system, improve sleep, reduce blood pressure, prevent salt deposits. Energy -