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Stewed lamb, lobio with red beans, eggplant rolls with walnuts and khychiny with potatoes and cheese Stewed leg of lamb: Leg of lamb - 1 piece (2-3 kilograms) Onion - 2 pieces Garlic - 5 cloves Butter - 50 grams Marinade: Salt-1 tablespoon Adjika - 1 teaspoon Paprika - 1 tablespoon Dry garlic - 1 tablespoon Soy sauce - 1 tablespoon Mint, rosemary, thyme-3 sprigs each Olive oil - 3 tablespoons Black and red pepper My lamb leg, we clean it from films and excess fat. We make incisions in the leg and place the chopped garlic. We cut the frozen butter into pieces and also into incisions. Mix all the spices, add adjika and olive oil. The resulting paste is applied to the meat and well lubricated. Leave to marinate for 3-5 hours (preferably overnight). Cut the onion into half rings. We put it on paper on a baking sheet. We put a leg of lamb on top, cover it with paper and wrap the edges. Remove to the preheated oven for 2 hours at 180 degrees. After opening the paper, pour the juice and put it at 200 degrees for another 20-30 minutes, until a beautiful color appears) Eggplant rolls: Eggplant - 2 pieces Caucasian cheese from Umalat - 200 grams Walnut - 30 grams Sour cream -2 tablespoons Cilantro/dill/basil - 3 sprigs each Garlic 3 pieces Salt/pepper to taste. Cut the eggplant into 0.5 mm thick slices. Add salt and let stand for 10 minutes. Blot the eggplants with a napkin and fry in vegetable oil for 3-5 minutes on each side. On a large grater, three cheese, on a small garlic. Chop the nuts, herbs. Add the sour cream and mix. Spread on the fried eggplant, add the tomato and roll it into a roll. Lobio with red beans. Beans - 1 cup (300 milliliters) Water - 5 glasses Red pepper-1 piece Onion - 1 piece Adjika - 1 teaspoon Tomato paste - 1 tablespoon Cilantro - 1 bunch Salt/pepper to taste Soak the beans for 2-3 hours in cold water. Cook according to the instructions (40-50 minutes. For 1 cup of beans, 5 Water). You can replace it with canned beans). Finely chop the onion and pepper, fry for 5-7 minutes. Add adjika, tomato paste, 100 ml of Water. Mix and pour out the finished beans. Close the lid and simmer for 15 minutes. At the end, put the chopped coriander, mix and serve. You can add a walnut. Khychiny: Kefir-0.5 cups (in a glass of 300ml) Water - 0.5 cups Soda - 0.5 teaspoons Salt - 1 teaspoon Flour - 3 cups Filling: Caucasian cheese from Umalat - 250 grams Boiled potatoes - 500 grams Green onion-0.5 bunch Butter - 50 grams Salt/pepper to taste Boil the potatoes until tender, crush them. Three cheese on a grater and add to the potatoes. We cut the onion and add it to the filling. We are trying. If necessary, add salt and pepper. We divide the filling into equal parts and form koloboks. For the dough, mix all the ingredients. Knead the soft dough, put it in a ball and cover with a towel for 20-30 minutes.We divide the rested dough into 8 parts. The filling is also divided into 8 parts. Each piece is alternately crushed and rolled out a little. We put the bun from the filling in the center of the tortilla. Gently and evenly stretch the dough around the filling, lifting the edges up and pinching well. Slightly press down the resulting ball, then gradually roll out each ball in the form of a circle, 3-5 mm thick. We put the rolled khychin on a heated dry frying pan. Fry on medium heat for a couple of minutes. (If the cake is swollen, gently pierce it to release steam).On the other hand, fry the hychin for about a couple of minutes, until the formation of toasted spots.After frying, we lubricate each tortilla with butter, paying special attention to the edges. The Balkar khychyns are ready