COLD DISHES and THE HORS D OEUVRES

EGGPLANTS With THE GARLIC FILLING.
From eggplants to clean pedicles, to remove skin, then from one side sharp knife to make a longitudinal cut and by spoon to remove pulp. Prepared thus eggplants to place into the salted water on 10-15 min., then to finish harvesting. Pulp of eggplants to cut, to add the purified of skin cut garlic, in small particles shredded koren'ya of parsley and celery, kinzu and dill, to salt, to strew by pepper, to mix and to fry on vegetable oil. Prepared eggplants to fill with this filling and to pack by the incised side upward to the frying pan with heated vegetable oil. To add purified of skin and cut in half tomatoes, to salt, to add a little water (20 g to the portion), to strew by the in small particles cut kinzoy, dill, to shut with cover and to put out approximately 5 min. To give eggplants, irrigation by the juice, which were being formed with the extinguishing. Dish can be given both in the hot and in the cold form. On 200 g (3-4 pcs.) baklazhanov:shch g of garlic, 50 g of the roots of parsley and celery, 5 g of kinzy and dill, 50 g of tomatoes; salt and pepper on the taste.
EGGPLANTS, CHARGED BY THE GARLIC
From pozharennye on incandescent coals eggplants to clean skin and to assume into the saucepan with heated vegetable oil. Eggplants to pour on by lemon juice, to salt and to fry from all sides. Green pods of bitter pepper together with the garlic to pass through the meat grinder, to salt, to shake up to the uniform mass. Fried eggplants to pack to the dish, to flood with the pepper- garlic mass, shaken up matsunom and to cool. Before the supply to decorate shityu pozharennym on coals and purified of skin green pepper and twigs of verdure. On 120 g (2 pcs.) the eggplants: 30 g of vegetable oil, 20 g of bitter green pepper, 2 g of garlic, 10 g of lemon, 50 g matzo on; salt and pepper on the taste.
MAGADINOSY
Eggplants to prepare for the filling, as it is indicated for the dish of .tsuot skhto-rats .tsuot;. Filling to prepare thus: from walnuts to clean shell and in small particles to cut, to add the in small particles cut garlic, the purified and in small particles cut roots of parsley, different verdure, to mix by the obtained mass to stuff eggplants; to brown them from all sides and to pack in the banks; to flood with the sunflower or olive oil, on which were fried the eggplants, and to leave for some time, so that oil would be absorbed; after this, to add somewhat oil, so as to it would cover the upper layer of eggplants. Then banks to shut with parchment paper, to tie up and to store in the cold place. On 100 g of the eggplants: 100 g of those purified it is nut, 5 g of garlic, 20 g of the root of parsley, 10 g of salt and oil so many so that it would cover the eggplants.
TOLMA FROM THE LENTIL In GRAPE LEAVES
To boil lentil, to discard on durshchlag and to assume into the saucepan. Yellow plum (albukhari) to scald by boiling water, to remove bones and to cut. To brown turnip-shaped it is in small particles cut bow on the sunflower oil. Lentil, wheaten groats, bow, albukhari, raisin, mint, charbets to mix, to strew I will pour off and by pepper. Fresh (or konservirovannye) grape leaves to scald by boiling water and to remove pedicles. It is possible to use cabbage leaves (fresh or fermented). On each of 3-4 grape sheets to place tolmu, to assess by dried apricots, to flood with water, so as to it would cover tolmu, to add sunflower oil and to on top tightly cover by the overturned plate. Saucepan to cover with cover and to cook on the weak fire. Ready tolmu to place on the dish and to strew by parsley. On 30 g of the lentil: 15 g of wheaten groats, 20 g of turnip-shaped bow, 20 g of sunflower oil, 10 g of dried apricots, 10 g of albukhari, 10 g of raisin, 50 g of grape leaves; salt, pepper, verdure on the taste
NUTS ARE PEA
Boiled pea to pass through the meat grinder, to add the purified walnuts, raisin, cardamon, khastoy of saffron, prepared on the broth of pea (50 g to the portion), to mix and to roll up made of the obtained mass balls with value the walnut or to give to mass the form of pie. On 80 g of pea: 30g walnut is nut, 30 g of raisin, 1-5 pcs of cardamon, saffron.