Stuffing a goose with pilaf is a very simple and good idea! Well, why just bake it, empty? The filling will serve as a side dish. What about apples? Is it possible to somehow incorporate the famous Tatar product kyrt, or as it is also called red cottage cheese kort? What spices and seasonings, spices and herbs should I use? Or maybe add raisins? After all, very often we eat at home, but sometimes our household chores are transferred out of town, we cook pilaf, barbecue, vegetables with meat, or pumpkin puree soup at the dacha, and why not bake a goose for the New Year?
In order to collect Tatar recipes, to reliably tell about what Tatar cuisine is, Stalik Khankishiev, known from the Dachny Otvet program, Kazan Mangal column on the NTV channel, went to Tatarstan, to Kazan, because he writes cookbooks that strengthen interethnic relations. Culinary master classes are held by local Tatars, for example, this time Lilya Khanum, a restaurateur from Kazan, talks about the tricks and subtleties of preparing a luxurious goose. This is a nice woman, but this kitchen is completely masculine - here you have a live fire, a scientific approach, a story about how to choose rice for pilaf - in a word, a real culinary master class, and not “I want to eat.”
They didn’t cut this goose open, didn’t show them what was inside, didn’t taste it, didn’t smack them and didn’t pat themselves on the belly just because they still had to dance with this goose! Don't believe me? Watch the most beautiful and most delicious clip about the Earth, Soul and Food of the Tatars • TAT KLIP 1
24 сен 2024
