Yeast is melted in warm water, 13 x gr. flour is added, and a little salt is added, too. All it is mixed and put in one warm place for fermentation for 0.5 hours. Fermented mixture is poured into a large vessel, and butter, sugar, eggs, a pinch of vanilla and salt were added to the mix. Then flour is added and mixed and put for 1,5-2 hours. Within this period the filling of kyata is prepared: the chilled butter mixed well with sugar powder, then vanilla and flour are added. From ready pastry 10 paste balls of fist size are prepared. Round cookie of 7-8 cm diameter is prepared from each paste balls. Filling is put in middle of dough and is rolled as loaf. The surface of kyata is decorated and cooked at 200-220C for 20 minutes.
By burning the sheep's head, feet on fire or tandir, to clean it, to take out the nails and divide in two places. The belly of the sheep is slightly boiled in hot water and then cleaned. Then the skull is crushed and the brain is taken out, the tongue is cut from the bottom, each half of the skull is divided in 3-4 parts. Cleaned and washed in hot water belly is boiled slightly in hot water and the inner side is cleaned by scratching with knife and is cut for 30-40 gr. Pieces. Skull and feet are washed well and put into the pot and cold water is added on and kept in it for 3-5 hours. Then, the water is taken out, again a cold water is poured on and is cooked without salt for 6-7 hours on weak fire. As it is boiled the scum is removed by scummer as often as required. After meat cooked the skull and foot bones are removed. Close to the end 1-2 small onions, a little salt is added. When the kallapacha is ready it is served on table in hot plates. Beaten garlic, vinegar and salt are served together.
The sheep intestine is cut for 2-3 cm long pieces. Liver, kidney, heart, and ovum is cut and salt and pepper is added and then roasted all together. Then onions cut in slices and fried potatoes of long shape are added on it and made ready. When served on table the herbs sprinkled on it and sumaq is served together.
The lour is added with yeast, water and salt and then mixed. The dough is kept for 1,5-2 hours and then cut in paste balls of 0.5 mm thick and 100 grams of weight. Then pre-ground fine butter and spices are spread on dough and 5-6 layers on each other in the form of a rectangular is cut and rolled. That roll is flatten in vertical direction and round loafs a made with diameter of 10-12 cm, thickness of 1,5-2,0 cm. Fasali is cooked from both sides on frying pan. When served on table it is sprinkled with sugar powder or honey is put at table separately.
As a rule, arishta is cooked at chicken broth. To prepare broth the chicken is cooked entirely in water. One onion is added in pot. After meat is cooked the broth is strained. Wheat flour is added with salt, eggs, and hard dough is made and then is rounded. Paste balls is flatten at 0,5-1 mm thickness. Thin bread (yukha) is cut in vertical position. The cut layered thin bread is cut by knife at 2 mm width. Then a little flour is added on to avoid adhering of dough pieces to another. It is necessary to shake the cut arishta well to avoid remaining of extra flours. Arishta is poured into ready broth. To avoid adhering arishta (noodles) is mixed gently. Arishta is cooked for 8-10 minutes. It is served in deep plates on table and pieces of meat are added in plate. The coriander is sprinkled on it. Vinegar and abgora is served separately.
It is a type of pilaf. Rice is sorted, washes and boiled. Some rice is used for a crust. Before filtering it, stoned Cornelian cherry, which is washed and prepared in advance, is placed in a pot and boiled and filtered with rice for two or three minutes. The crust is mixed with sour clotted milk, saffron, butter, cardamom and coriander seeds and spread on the bottom of the pot covered with butter. When it is served, they pour some butter on it and add the crust. Sometimes it is served together with aubergine dolma or omelette with greens, as well as sour clotted milk with garlic.
Cherry-Plum Roast Meat:
It is a type of roast meat. Mutton is sliced into 25-30-gram pieces, mixed with salt and pepper and fried with onion. Then, a small amount of ishgana (meat juice), saffron juice and dried cherry-plums are added and boiled in their own steam. It can be served with slices of lemon as well.
Ali Musamma Pilaf:
It is a type of pilaf. Rice is filtered after being boiled in salty water. Then, it is covered with butter. Saffron juice is added to some part of it, and a crust is prepared to taste and brewed. In order to prepare the khurush (pilaf additive), mutton is cut, boiled in water for some time and fried. Then they add onion fried on butter, washed albukhara (a special sort of dried plum), saffron juice, cinnamon and a little bit of meat juice and cook it in its steam until it is ready. When it is served, the rice is placed on a dish in the form of a hill and is covered with saffron juice and khurush.
Pickled roast meat pilaf
The mutton is cut, boiled and filtered, then deep-fried. Onion is fried separately then mixed with meat. Plum, apricot is washed out in cold water, then in hot water and added to meat. Then, chestnuts are added and cooked. Rice is kept in warm, salted water for 3 hours, and then it is put for slight flame and saffron is added on.
Sabzi (greens pilaf)
Rice is kept in warm, salted water for 3 hours. Then boiled and put under the slight flame, oil, saffron is added. After the meat is boiled in water it is deep fried, and onion is separately fried and then mixed. Dill, kever, sorrel, parsley, mountain coriander, tarragon and other greens are cut and added on. Lemon salt, pepper are added in greens. In the summer fresh alucha is also can be added.
Cholpalı (chicken) pilaf
Rice is kept in warm, salted water for 3 hours. The chicken is boiled and filtered, the oil, saffron is added. The chicken is boiled and then fried with onion and oil and then pomegranate and the cornel are added on. It is put inside of chicken and kept under the slight flame for one hour.
Minced meat pilaf
1 kg of mutton is minced and deep-fried. The stoned cornel, raisin are added. The rice is filtered and put together with minced meat in pot and put under the slight flame. To prepare crust at bottom of pot 0.5 cups of flour, 1 egg, 1 spoon of butter are mixed and brought into yukha from and put in bottom of pot.
2 kg milk is boiled and 3 cups of rice is added on it. Close to ready condition saffron is added on and then cooled in plates. When it is put under the slight flame dates raisins, butter is added on. Usually, it is considered as a breakfast meal. It can be served as desert.
Rice is kept in warm, salted water for 3 hours. Then, when the rice is put for boiling little cut dills are added in rice and put under the slight flame. When it is put under slight flame sometimes the egg is added on rice and served on table. The mutton can be put in the bottom of pot.
Vine-leaves dolma can be cooked from leaves of many plants. Leaves are washed clean, slightly boiled in hot water. Stuffed vine-leaves (dolma) are usually cooked from mutton. The fine chopped herbs, salt, pepper, rice are added in minced meat and mixed well, then the filling wrapped into the leaves.
Meat is minced, onion is cut, tomato, salt, pepper are added and fried. Eggplant is slightly boiled in brine and its bitter juice is removed. The ready fence meat is put inside of eggplant, pepper, tomatoes and are cooked for half an hour.
The meat is minced, round rice, salt, onion, pepper, yellow ginger, and tomatoes are added inside and then all is mixed. Then cabbage is slightly boiled in brine. The meat is put inside of cabbage leaves and wrapped, cooked. When served on the table the pomegranate is squeezed on. In fall the pieces of quince are also put inside of dolmas.
Meat is boiled and oil, onions are added on. Then tomato paste and onion are fried in oil and added on the meat. Potatoes are boiled and added to meat and served on table.
Lamb meat boiling
Lamb meat is cut, salt, pepper is added, and 0.5 cups of water, 1 onion is added on and cooked on fire. When oil is absorbed it is served in ready condition. It is eaten with garlic and yogurt.
The onion is fried in oil, the meat broth is added on. When it becomes boiling 1 cup of round rice is added. Close to cooking of rice kever, dill, parsley, mountain coriander, mint, are added in meat broth. When balba is ready the stoned cornel, pepper, salt can be added on. In spring the alucha is also can be added.
Dough-flour, water, salt, egg is added and mixed, the paste balls are prepared and then mixed and cut as leaves. Then boiled in water and filtered, the force-meat is added and served on table with garlic and yoghurt.
Usually it is considered as a breakfast meal. Hot water is poured in pot, salt is added and mixed. After the mixed water is cooled the flour is added and well mixed. And butter, bakmaz is added before serving g on table.
The rice is washed and dried for 3 days. Then it is milled and made as the flour, it is added in cold milk and mixed. And cooked until becomes thick. The cinnamon is added before giving on table.
Anisic ash- pilaf
The rice is boiled after being kept in salted water for 3 hours. When cooked the cut anise is added and the filtered. The meat is put at bottom of the pot. The oil is added on rice and put under the slight flame. The egg can be added on as per taste.
Evelikli ash (pilaf)
2 cups of round rice is boiled in salted water. Close to readiness one evelik bundle which was earlier put in water for wetting, is squeezed to remove the bitter juice from it, and then added on rice and cooked. The melted butter is added in it and put under light flame. Evelik pilaf is eaten with garlic added yoghurt.
Lobyalı ash (bean pilaf)
Rice is kept in warm salted water for 3 hours. Then is boiled, close to the filtering preliminary prepared small beans are added in rice, then filtered and butter is added and put under light flame. Crust is put in the bottom of pot.
Qatıqlı ash (yoghurt pilaf)
3 cups rice is cooked in brine. Close to ready condition 6 bundles of mare's tail is added inside. It is poured in plates in non-thickened condition. 3 garlics is added in 2 kg of yoghurt and added on thickened rice and greens and then all are mixed. Up to the taste instead of mare's tail the dill, mountain coriander, coriander and mint can be added. The dish is prepared in the summer.
Qirkhbugumlu ash (pilaf)
Rice is kept in warm, salted water for 3 hours. Then when the rice is boiled qirkhbugum is added on. Mutton pieces are put on the bottom of pot. If there is no meat then eggs are added on rice. Meat is taken and qirkhbugum rice is added on it, the butter is added on and put under the light fire.
Seshtrangli ash (pilaf)
Rice is kept in warm water for 3 hours, and then filtered. The oil is added and put for under slight fire. Onion is cut in big frying pan. Stoned cornel, raisins are added, and eggs are added in holes. Then the salt, pepper, cinnamon is poured on. To be served on table separately.
0.5 kg of mutton is boiled with 1 cup of peas. After cooked 1.5 glass of round rice is added on. It is cooked until the oil is absorbed and water disappeared. Close to the ready condition cornel (in summer), cornel lavash (in winter) is added on.
0.5 kg lamb meat is cooked. When it is put in oil 0.5 kg of baked chestnuts, 200 gr sour plums, 2 quinces are cut. Saffron, cinnamon, salt, pepper is added on.
1 kg fatty mutton is boiled. After skims are removed softened peas and 1 onion are added on. Close to ready condition the potatoes are added on. Saffron, pepper, yellow ginger, salt are added as per the taste.
The dough is prepared. The big yukha is made. And only mountains greens are put inside. These greens are called as penjar: shepherd's purse, nettle, sorrel, evelik, gırkhbugum, jinjilim, mint. All are cooked on saj and when served on table the cut butter is added inside of it. As per taste salt, pepper, pomegranate, and lavash can be added inside.
Green (edible greens) frying (govurma)
2 sliced onions are deep-fried. Different edible greens - nettle, spinach (up to taste) is washed and added on onion sand then fried. When ready 2 eggs added on it. Govurma is eaten with yoghurt.
The oil is melt, the dates without stones, apricot (up to taste), fig jam is added on. The fruit are cooked until softened and then cinnamon is poured on and served to table. Usually it is eaten in the morning.
0.5 kg of flour mixed with egg and umach is prepared from it. 2 pcs of chopped onions are cooked in oil. Little evelik and water is added. Umach is poured into hot water and close to ready condition pickle, herbs are added.