New Year's table: Assorted oriental sweets - video recipes at home

Some oriental sweets in the old days getting ready for several days or even weeks, but when they still found themselves on the holiday table, the dear guests were at the top of gastronomic bliss.

Today, we can not afford to stand at the stove 3 consecutive days to prepare the divine oriental desserts, so we are looking for modern, simplified versions of old recipes. Enjoy a luxurious baklava, kozinaki or poppy seed cake, everyone can!

More on the topic: Sweets "Magnificent Century": baklava, lokum and sherbet

Turkish delights

Pahlava honey with figs and almonds

What you need: packaging of the finished yeast pastry

150 g butter

100 ml of honey

150 g of dried figs

150 g almonds

100 g of brown sugar

100ml milk

flour - for rolling

almonds - for decoration

How to make baklava honey with figs and almonds:

1. The dough was thawed at room temperature. Divide it into 12 pieces.

2. Working surface lightly sprinkle with flour and roll out the layers are very thin, ideally, is 1-1, 5 mm.

3. Melt butter. Figs scroll and nuts 2 times through a meat grinder and mixed with brown sugar.

4. The layers were put one on the other in a baking dish, lubricating oil and interspersing every third layer of brown sugar and: Peach walnut-sugar mixture. Align sharp heavy knife edge and cut the workpiece on the diamonds. Lubricate the remaining melted butter. Each diamond decorate almonds. Bake for 25-30 minutes at 180 ° C. If the top layer begins to be burnt, it is necessary to cover a baking foil.

5. Honey lay in a saucepan and heat over very low heat until smooth and boiling, pour the milk and cook, stirring, for 3-4 minutes. Finished baklava abundantly pour syrup and give a good soak for 3-4 hours.

Shaker Delight

What you need: 4 egg yolks

360 g flour

300 g of vanilla icing sugar

8 Art. l. ghee

0, 2 h. L. saffron

0, 2 h. L. turmeric

30 ml of cognac or brandy

How to make a shaker delight:

1. saffron and turmeric, pour cognac and stand overnight.

2. Soft ghee grind or spatula whisk until significant lightening.

3. Egg yolks carefully grind with sugar and mix with butter, brandy and still grind time.

4. Sift flour and gradually connected to the oil-egg mixture. Knead elastic, slightly sticky dough. Rolled into a ball and put into refrigerator for 30 minutes.

5. Chilled dough into pieces the size of a walnut, flatten them slightly and place the cake on a baking sheet and make the strips with a fork.

6. Bake for 8-10 minutes in a preheated oven at 180 ° C.

7. Cool. If desired, prior to feeding them can be sprinkled with powdered sugar.

Revani: cake impregnated with

What you need: 6 large eggs

300 ml natural yoghurt

150 ml of sunflower oil and odorless

240 g flour

200 grams of semolina

10 g baking powder

700 g of sugar

1 packet of baking powder

800 ml water

large lemon juice

50 g of honey

How to cook Revani:

1. Beat eggs with 200 g of sugar in a deep dish until uniform. Enter an into the egg mixture yogurt at queue semolina and sifted flour with baking powder without stopping the whipping process to pour oil and mix again.

2. Baking with high bumpers oiled.

3. The dough is poured into prepared pie pan and bake at 170 ° C until a uniform golden brown.

4. Blend remaining sugar and water. Bring to the boil and simmer until the sample on a thick thread (cool slightly syrup take thumb and index finger and little stretch between the fingers should be thick stretched yarn), add honey and lemon juice. 5. Ready pie cut into pieces a la carte and abundantly pour syrup to soak for 4-5 hours and serve cold.

points lokma: donuts

What you need: 250 g of flour

200 ml water

1 large egg

2 tbsp. l. with a hill of sugar

0, 2 h. L. salt

bag of dry yeast

1 liter of oil - for frying

Syrup 800 ml of water

500 g of sugar

large lemon juice

50 g of honey

zest of one lemon

How to make points lokma:

1. The yeast mix with sifted flour. Egg lightly beaten with a fork. Knead the dough, as fritters, gradually pour the water, the dough must have the consistency of thick cream. Cover with foil and place in a warm place for 30 minutes.

2. To mix the syrup and sugar water. Bring to a boil and cook over low heat until the sample on a thick thread (cool little syrup, take your thumb and forefinger and little stretch between the fingers should be stretched over a thick thread), add honey, zest and lemon juice.

3. Coming up the dough wet spoon to send fried in deep fat heated immediately after roasting to send a portion of donuts in syrup where they are soaked before frying the next batch.

4. Ready donuts shift in a separate bowl, serve hot.

tulumba

What you need: 30 g margarine

0, 5, Art. water or milk

230 g flour

4 eggs

0, 5, Art. vegetable oil

syrup 1/3 Art. water

2 tbsp. Sahara

juice of half a lemon

How to cook tulumba:

1. Boil the syrup for 15 minutes, remove from the heat, leave to cool.

2. In a saucepan melt margarine, add water, bring to the boil, add flour and mix well. Cook for 5 minutes over low heat, stirring occasionally. Remove from heat, let cool, mix with eggs and let stand for an hour.

3. Place the dough in a piping bag with a gear tip diameter of 2-2, 5 cm otsadit wedges of length 5-6 cm into boiling oil and fry them until golden in color. 4. Put tulumba into cooled syrup for 15 minutes. Thereafter out onto a plate and serve.

And what do you cook oriental sweets? Register on the forum Domashniy.ru and until December 31, share in the comments of family recipes! The best chef will receive a luxury gift books from the publishing house "Eksmo"!

GEORGIA SWEET

Kozinaki

No New Year or Christmas can not do without in the Georgian nuts in honey caramel. For the present it is the Georgians taste of childhood, creating a sense of celebration. According to family tradition for the sacrament of preparing these sweets attract children, passing the recipe down from generation to generation.

What you need: 1 kg of shelled walnuts

3 tbsp. l. icing sugar

500-700 g of honey

How to cook kozinaki:

1. Peeled nuts ignited in the pan, then cut into fairly large sharp knife.

2. Honey pour in the low pot or bowl for jam and cook over medium heat, stirring constantly. To see if the honey is ready, take a drop on trial - if it does not spread out on a saucer, the desired consistency is reached.

3. Stir in the boiling honey and nuts, stirring vigorously, cook until until you feel the characteristic aroma (about 10-15 minutes). In the middle of cooking Stir in powdered sugar - then kozinaki receive more than crispy, and will not get bogged down on the teeth.

4. Pour the resulting paste on a wooden well moistened with cold water the board. Take a wooden rolling pin and drench its fast roll walnut honey weight in a 1 cm thick layer. Slice layer on diamonds constantly soaking in water knife. Then leave to dry for at least a day.

The Georgian halva

This is a simple and inexpensive delicacy prepared and on holidays and weekdays. Unlike the more familiar version of the Arabic Georgian paste - it is rather a shortbread than dense nut mass. And some cookies! Tender, crumbly, crunchy, literally melting in the mouth. From one title to try it all becomes sweeter. What you need: 250 g of melted butter

500 g of corn flour

400 g of sugar

200 ml water

1 tbsp. almonds and / or walnuts

How to prepare:

1. Cook the syrup from the water and half of the sugar. That he obtain a homogeneous, add water into sugar and heat over low heat until the sugar is completely dissolved, but do not interfere.

2. Sift the flour into a bowl. Melt butter over low heat, add flour, add the remaining sugar, stir with a wooden spoon and cook for 10-15 minutes, stirring constantly. Ready-meal must be golden and crispy. Remove from heat flour, mix with crushed nuts and, stirring constantly, pour the sugar syrup to form a smooth dough. Return the pan to the stove and on very low heat fry the whole mass of a few minutes. Slightly cool, put on a clean baking sheet or work surface, walk with a rolling pin to form an even layer thickness of 4-5 cm.

3. Allow to cool completely and cut into diamonds with a side of 4-5 cm.

Layer Cake with nut filling "Bagrationi"

With this pie is related a funny story. According to legend, the recipe was kept in the royal family of Bagrationi, since the XV century. In any case, so I say the owner of the coffee shop "Sayat-Nova", in the late nineteenth century considered the most secular place Tiflis. From this legendary coffee cake "left to the people", as in Soviet times, when any layered dessert habitually called "Napoleon" for peanut cake was fixed and did a strange name - "Napoleon Bagrationi". But we still decided to abandon this historical oxymoron.

What you need:

dough 2 eggs

1 tbsp. l. wine vinegar

500 ml water

250 g of melted butter

1 tbsp. flour

0, 5 h. L. salt

1 egg yolk

2 h. L. milk or water Filling: 2 tbsp. shelled walnuts

1 tbsp. raisins

3 tbsp. Sahara

1 h. L. ground cinnamon (optional)

How to Cook a layer cake with nut filling "Bagrationi"

1. Eggs, wine vinegar, salt mix well with water. Gradually introducing a mixture of sifted flour, knead not very stiff dough. Divide it into four parts. Every part of the roll out as thin as possible, brush with melted butter, fold the envelope again, brush with butter. Do the operation four times and send the dough for half an hour in the refrigerator. Then each piece thinly roll out again, brush with melted butter, fold the envelope again, thinly roll out the shape of the pan.

2. Each layer one after another lay on a baking sheet, pierce with a fork in several places and bake. The fourth and last, the reservoir before baking brush with egg yolk diluted with milk or water to get golden brown.

3. In the intervals, until the dough is resting, prepare the filling: peeled walnuts, raisins and sugar twice mince. You can add to the stuffing teaspoon ground cinnamon.

4. Ready-made cakes Sandwich nut filling. Top Put the cake browning.

5. Serve the pie as a whole, and it is possible to cut diamonds.

Kada

The dough for homemade puff pastry is sometimes mixed up on yogurt - so it turns easier with curd taste, but you can add yogurt or just water. A filling is the same everywhere - flour, Refried with butter and sugar. Kadu is traditionally baked in the shape of snails, rolls or rings.

What you need:

Dough: 1, 5, Art. flour (200 g) + a little more to baking powder

100 g butter

0, 5, Art. water

1/2 eggs and 3 hours. L. milk - for greasing dough salt - pinch

Filling: 3 tbsp. l. flour

100 g of melted butter

1 tbsp. Sahara

How to cook Kadu:

1. Sift flour slide, do recess in the middle and pour water from the salt. Quickly knead the dough and roll it into a ball. Roll the ball in the layer 1 cm thick, richly grease with butter, fold the dough in four and let stand in the refrigerator for about 10 minutes then roll out again, fold in four, and again leave in the refrigerator for 10 minutes Repeat the process 2-3 times.

2. While the dough will have a rest, prepare the filling: Stir in the flour in a pan, fry it, stirring, to a pinkish hue, then add the butter and lightly fry another. Remove from heat, immediately sprinkle in the flour to sugar, mix well and refrigerate.

3. Preheat oven to 160 ° C. The finished dough is divided into two parts. Each roll seam in a thickness of about 1 cm. At each layer of evenly filling lay half and gently roll into a long roll sufficiently tight. Fold each roll snail. Top grease egg, whipped with milk. Put a snail on a floured baking sheet and bake for 45-50 minutes, until the crust is golden. Remove from oven and let cool.

Kopeshiya

The pumpkin steamed in Kolkh. Useful, nourishing meal, cherry flavored jam or walnuts - wonderful invention ancestors who knew sense in ideal combination of flavoring.

What you need:

1 kg of sweet butternut squash

jam or honey - to feed

How to cook kopeshiyu:

1. Cut the pumpkin into large pieces, remove seeds and peel and cook in a double boiler. Or put into a special pot for steaming and put on medium heat. After 15 minutes, the pumpkin is ready. 2. Serve the pumpkin to the table with your favorite jam or honey.

ARMENIAN SWEETS

Bagardzh: poppy seed cake

Bagardzh love not only for his lush poppy stuffing, but also for sugar dough zameshennoe special way - gentle, sweet, melting in the mouth.

What you need: 20 g of yeast

2 eggs

30 g butter

150 g of sugar

450 g flour

1 tbsp. l. melted butter pinch salt

Filling 100 g of poppy

2 tbsp. l. Sahara

How to cook bagardzh:

1. Dissolve yeast in 0, 5, Art. warm (not hot) boiled water. Add a pinch of salt.

2. Egg mash with 150 g of sugar until uniform.

3. Mix the diluted yeast with egg-sugar mixture and melted butter. Gradually enter into a mixture of flour. Knead the dough for 15-20 minutes. Cover with a cloth and leave the dough in a warm place for 1 hour. Then again, knead and leave even at 1-1, 5:00 to lift.

4. For the filling poppy pour in a bowl with boiling water and let stand 10 minutes. Drain and again scald poppy with boiling water. Drain and press the poppy. Stir in 2 tbsp. l. sugar and grind wood tolkushkoy, until the sugar dissolves in the poppy and the mixture is smooth. (It is possible to grind poppy and sugar in a blender.)

5. Divide the dough into two unequal parts. Most of the roll into a round cake. Place it on a baking sheet, greased with melted butter. Apply on the cake with a fork crossed the line, heavily lubricate the beaten egg.

6. Test smaller part split in half and two long roll flagellum thickness of 0, 5 cm. Twist them together and fold edge of tortillas. Lubricate the egg. In the middle of tortillas put the stuffing, spread over the entire surface.

7. Preheat oven to 160-180 ° C. Bake the cake for 20-30 minutes. 8. Ready bagardzh cut into portions and serve.

Gata

Gata - crumbly layer cake with sugar filling, one of the most popular confectionery in Armenia. Preparing for all holidays and certainly the wedding: the bride distributes gata girlfriends, who are dressed up in her wedding dress.

What you need: 8 Art. flour (a little more than 1 kg)

2 tbsp. warm boiled water

20 g yeast

20g sugar

200 g butter

400 g of melted butter

400 g of powdered sugar

4 egg yolks

How to cook gata:

1. Dissolve yeast in warm water, add sugar. Gradually enter into a mixture of 5 tablespoons. sifted flour.

2. Melt 200 grams of butter. Pour the dough. Thoroughly knead. Place the dough in a warm place, cover with a towel and leave for 40 minutes.

3. For filling pound 300 g of melted butter with powdered sugar. Gradually add the remaining flour. Continue rubbing until a homogeneous mass of crumbly.

4. Heat the remaining melted butter.

5. The dough is put on the table sprinkled with flour, knead again and divide in half. For each half of the dough, follow steps 6-7.

6. Give dough ball shape, roll into the formation about 2 mm thick and lubricate the melted butter. Fold in half and layer roll again. The resulting layer again lubricate the oil, roll and fold in half. Repeat this operation 4-6 times. The resulting dough roll seam roll and cut into 4 parts. Roll each piece into a round roll cake the size of a dessert plate.

7. In the center of each pellet put 1/8 of the filling, connect edges and shape the ball gently, being careful not to break the dough, roll cake in a thickness of 1-2 cm.

8. Preheat oven to 180 ° C. Grease a baking sheet with melted butter. 9. Put on baking cakes seam down. For every cake put a fork in a diagonal pattern of intersecting lines. Liberally grease a cake yolk and bake for 30-40 minutes.

11. Serve gata immediately after baking, hot or cooled. You can store it for several days.

Nazuk walnuts

Nazuk - an ancient Armenian sweet dish, the recipe of which is passed in from generation to generation families. Every housewife prepares nazuk in their own way: with salt or with a stuffing of sweet, someone adds vanilla, and someone thinks that this nazuk produced only with saffron. Nazuk with walnuts - one of the most delicious variations of this dessert.

What you need:

Dough: 400 g flour + bit for sprinkling flour

10 g of dry yeast

1 tbsp. fatty matsun or 250 g sour cream

200 g butter

1 tbsp. l. melted butter

2 egg yolks - for greasing

a pinch of salt

Filling 200 g of butter at room temperature

300 grams of sugar

200 g flour

70 grams of walnuts

pinch saffron (or 1 hour. l. ground cardamom)

How to cook nazuk with walnuts: 1. Sift the flour, add dry yeast and salt, mix well. Pour the melted butter, stirring constantly mixture spoon. Add matsun or sour cream and knead the dough. It should be uniform and elastic. Wrap the dough in a cloth or plastic wrap and place in refrigerator for 3-4 hours, and preferably overnight.

2. For the filling butter mash in a bowl with a spoon or a wooden spoon, add the sugar, saffron (cardamom) and continue to rub until the sugar is completely dissolved. (You can use a mixer or blender). Sift the flour, add the spicy oil-sugar mixture and mix thoroughly. Nuts grind in a mortar or a blender. Add the stuffing and mix. 3. The dough and the filling is divided into 4 parts. One roll of the dough on the table floured in a rectangular layer 2-3 mm thick. Pour onto a layer of one part of the filling step back a little from the edges. Smooth out the filling and gently fold the seam in roll. Primnogo a little roll with your hands or a rolling pin. Cut the loaf with a sharp knife slices 8-10. Repeat with remaining dough and filling.

4. Preheat oven to 180 ° C. Grease a baking sheet with melted butter.

5. Arrange the slices on a baking rolls, brush with beaten egg yolk and bake for 20-30 minutes.

6. Ready nazuk put on a plate with several layers and serve.

Yugatert

Yugatert - squares of puff pastry, filled with honey. Puff pastry is used in many Armenian sweets, but here it special: poluzavarnoe, zameshennoe milk. If you managed to get a real alpine Armenian honey, you'll be able to know the true taste and aroma yugaterta.

What you need: 500 g flour

100 g of melted butter

3 eggs

100ml milk

1 h. L. soda

Honey 150 g

How to cook yugatert: 1. Sift the flour into a deep bowl slide. Beat eggs with a mixer or a whisk. Melt butter. Make a well in center of flour slides a slight indentation, pour in the beaten eggs and half of the melted butter. Stir.

2. Milk boil, add soda and stir. Pour a thin stream to the dough, continuously stirring with a spoon. Knead well.

3. Roll dough into a thin layer (not thicker than 1, 5 mm). Lubricate the melted butter and sprinkle a thin layer of flour. Fold the pastry envelope, bending the edge to the center. Again, roll, brush with butter, sprinkle with flour and fold the envelope. Repeat all these operations 6 times. The last roll the dough in a layer thickness of about 4 mm. 4. Preheat oven to 170 ° C. Oil the baking pan or greater.

5. Place sheeted cake and bake for 10-15 minutes.

6. The finished cake lay on a flat, hard surface and cut with a sharp knife into small squares.

7. Honey melt in a water bath.

8. Arrange the squares on a platter and pour the honey.

Nut paste

This popular Eastern dessert like halva there is more than one thousand years, and during that time in different countries invented thousands of ways to prepare it. Armenian walnut halva - no ordinary version of this dish. Nuts come from whole milk and cooked in syrup. If you try this dessert warm milk until the mass is not frozen, you can fully enjoy its delicate texture and creamy, nutty flavor, Tinted cinnamon. The refrigerated paste becomes crumbly and becomes more intense flavor.

What you need: 400 ml of milk

200 g of sugar

20 g of corn starch

200 g walnuts

100 g butter

0, 5 h. L. cinnamon

How to prepare nut halvah 1. Stir the starch in 50 ml of cold milk.

2. Pour the remaining milk into a saucepan, add sugar and stir. Bring to the boil over medium heat, stirring occasionally, and continue to boil for 5 minutes. Pour a thin stream of starch diluted with constant stirring. Bring to a boil and remove from heat.

3. Melt butter in a frying pan. Fry the walnuts until they turn golden brown.

4. Ready-nuts, place in a saucepan with the milk syrup. Mix well. Place the pot on a small fire and tightly cover the pan to steam does not come out. (Can lid tie towel or be used instead of the pan or a pressure cooker multivarku.) Tomita nut mixture at very low heat for about 30 minutes. Then add the cinnamon and stir the mixture gently, being careful not to crush nuts. 5. The finished nut spread out in halvah kremanki or cupcake tins (paper, metal or silicone).

6. This dessert can be served both hot and cold.