Domlyama
Put in kazan :
The layer of meat, double layer of an onion, layer of meat,onion,pepper,eggplants, carrots, onion, greens, potatoes, tomatoes etc. The cabbage is from above. Between the leaves of cabbage may put internal fat. All components should be cut by rather large pieces . Close densely and prepare 1,5 hours on slow fire.
Bon appetit!

Plov
Pour out 0,5l of oil in a dry kazan. Warm up well. 0,5 kg of greasy meat cut and throw in the heated oil. Fry up to pink on strong fire.
Add an onion (3 average bulbs), 0,5kg of carrots ( cut caroots cut in length) and fry till carrots not to be dry up.
Add salt, pepper and raisins. Add hot water (on 2,5cm is higher that everything).
Keep on slow fire at open kazan while the meat not to be ready. Then put the washed rice (1kg) and add water on 2 fingers above. Cook on large fire till water not almost to boil away. Put in the middle of plov one head of garlic. Cover the kazan by two covers and keep on slow fire for 20-30 minutes.
Mix the plov before serve the table.
Bon appetit!

Russian hot
Beef, potato, onion, oil, salt, black round pepper, lauries

Cut the cleared potato half- and-half and fry in oil. Cut meat and onion and fry it. Mix a potato, meat, salt, pepper and cook to readiness.
Bon appetit!

Beef with an onion
1kg of meat, 4-5 tablespoon of fat, 5-6 onions, powder of red pepper, 4-5 tomatoes or 2 tablespoon of tomato, salt, greens

Cut meat by small pieces, put in saucepan, add all fat. Add onion, pepper, salt on taste, tomatoes. Close a saucepan by a cover densely and cook on weak fire, adding some water from time to time.
Bon appetit!

Turkey with cabbage
1kg of turkey, 1 cabbage, 1 onion, 3-4 tomatoes, fat, pepper