INTERNATIONAL FOODS

1 glass of water Quarter lemon juice 12-15 blackberries Add water and sugar to a saucepan. (If you want a granular sauce, boil the sugar and water for 5-10 minutes and bring it to the consistency of sherbet) Blackberries and lemon juice and boil for 3-5 minutes. It is taken with the help of a blender and cooled in the refrigerator for 1-2 hours. It is used as a sauce in custard-style desserts or ice creams as desired.

11 lbs of red pepper paste 2 tablespoons of salt Clean and wash the seeds of the peppers. Mash into a puree in a food processor. Pour into a large plastic bowl or aluminum tray. Allow to thicken (takes about three days), stirring with a wooden spoon several times a day in a sunny environment. After the water has been absorbed well, add the salt and mix. After waiting for another day in a sunny environment, fill it in a glass jar and close the lid tightly. Keep refrigerated.

20 Brussels sprouts 2 medium potatoes 1/2 bunch of parsley 1/2 bunch dill 1 branch of fresh basil 2 spring onions 2 boiled eggs For the sauce: 2 tablespoons of extra virgin olive oil 2 tablespoons mustard 1 tablespoon mayonnaise (or cream cheese too) Grated rind of 1 lemon sea ​​salt 1 teaspoon cumin For the top: Red pepper After washing and drying the potatoes thoroughly, transfer them to the pot as a whole without peeling the skin. Add enough water to double over. Let the potatoes boil. Boil until soft and remove from heat. Transfer all the ingredients for the sauce into a small jar. Close the lid and shake. After cutting the Brussels sprouts in half, separate the leaves from the leaves. Heat the olive oil in a pan and fry the Brussels sprouts until soft. After washing and draining the greens, finely chop. With the help of a jar, crush the potatoes so that they do not disperse in one go and transfer them to a large bowl. Mix the potatoes with the Brussels sprouts. Pour the sauce whil

4  artichokes 1 ripe avocado 8-10 dried star anise 1 bunch of fresh mint 1/2 teaspoon of olive oil 2 lemons White pepper Sugar Salt Steam 4 artichokes with star anise for 20 minutes. Chop the artichokes and avocado julienne into the same size. Mix the chopped fresh mint with olive oil, lemon juice, sugar, salt and white pepper, add the steamed artichokes and serve warm.

1,1 lbs dried broad beans 0,33 lbs gambilya 2 medium sized onions 1 carrot 3 cloves of garlic 3,38 oz cold pressed olive oil Salt Sugar 1 bunch of dill 1 red onion 2 lemons Thoroughly wash the dried broad beans and gambilya. Then, put enough water to rise to the top of one or two fingers, add onion, carrot, garlic, salt and sugar into it. Cook over low heat, stirring from time to time, until it turns into porridge and let it cool. Then mix it with a hand robot until it becomes smooth. Put the finely chopped dill in it, mix it again, pour it on a pyrex tray and let it cool by flattening it. After it cools, cut it into the shapes you want and put chopped red onion and dill on it. Serve with a drizzle of 1 slice of lemon and extra virgin olive oil.

Ice 1,69 oz reposado tequila 2,02 oz pineapple juice 0,50 oz lemon juice 3 drops of Peychaud's pains Sage syrup½ fresh sage 1,1lbs white powdered sugar 1 fresh sage leaf Pour 16,90 oz of boiling water over the sage leaves in a bowl and leave for 5 minutes. Remove the sage, then add sugar to the brewed water and stir until the sugar dissolves. Let it cool completely. To make the cocktail, place 0,50 oz of sage syrup in a shaker with a handful of ice and all the other ingredients. Shake all ingredients and serve in a sherry glass garnished with sage leaves. ENJOY YOUR MEAL  

1,1 lbs lamb cubed 2 eggplants 1 potato 1 zucchini 1 large onion 1 carrot 1 cup boiled peas 4-5 tablespoons of olive oil 0,66 lbs. cheddar cheese For the bechamel sauce: 2 spoonful butter 2 tablespoons of flour 2.5 cups cold milk Salt Black pepper First of all, we cook the meat until it releases its own juice. We pour olive oil and saute it with the onions that we cut into cubes. Cut the vegetables into cubes and put them in a glass baking dish. Add 4 tablespoons of olive oil and mix. We bake in the oven at 392 degrees. Meanwhile, we prepare the bechamel sauce. Add the meat and peas to the lightly fried vegetables from the oven and pour the bechamel sauce on them. We add the cheese that we grated last and let them melt. ENJOY YOUR MEAL  

                                   4 lamb shanks 2 cups barley vermicelli 2-3 tablespoons of oil 2 tomatoes 1 onion 1 green pepper 1 tablespoon of chili paste 10 dried apricots Salt Black pepper Lightly fry the shanks in oil. Add coarsely chopped tomatoes, onions, peppers, tomato paste, salt and pepper and mix. Add enough hot water to cover the shanks and close the lid. Bake for 2.5 hours. Put the noodle in a rice cooker and fry it until it turns color. Add enough of the shank's water to cover the vermicelli. Add apricots cut in half and cook until the rice absorbs its water. Take it off the stove and let it steep for 5-10 minutes. Take the pilaf on a serving plate. Arrange the shanks on top and serve. ENJOY YOUR MEAL

  2 chicken breasts 10 leaves of lettuce 2 slices of bread 5 tablespoons of olive oil 1 teaspoon of salt 1 teaspoon of black pepper For the yogurt sauce: 2 tablespoons of yogurt 1 tablespoon of strained yogurt 1 teaspoon of salt juice of 1/4 lemon 3 tablespoons of olive oil 1 teaspoon of salt Chop the bread into cubes, transfer to the baking tray lined with baking paper. Drizzle 3 tablespoons of olive oil and place in a preheated oven at 358 degrees. Bake for 10-15 minutes until the breads are browned. Then take it out of the oven. While the breads are browning, transfer the remaining olive oil to a pan. Season the chicken breasts with salt and pepper and fry them side by side. Chop your cooked chicken into the sizes you want. Wash and chop your lettuce well and transfer it to a bowl. Mix all the sauce ingredients in a bowl, whisk well and mix with the lettuce. Transfer the toasted bread (croutons) and chicken on it. Mix and serve. ENJOY YOUR MEAL

3/4 cup oatmeal 3 dates 1 ripe banana 1 tablespoon of raisins 3 walnuts (broken) 1/2 teaspoon cinnamon 1/2 pack of baking powder To shape: 1 tablespoon of oil Remove the cores of the dates and let them rest for 10 minutes in a bowl with enough hot water to cover them. Meanwhile, put the oats in the rondo and grind until it turns into flour. You can also use it without rinsing it, but its consistency is much better in the form of flour. Then add the soaked dates to the rondo and grind until puree. Take the banana in a mixing bowl and mash it with a fork until mashed. Add the oats, mashed dates, raisins, walnuts, cinnamon, and baking powder to the mashed banana. Mix with a spoon until all the ingredients are combined. Put equal sized pieces with a spoon on the baking tray that you have lined with grease-proof paper. Grease the back of the spoon with oil and gently press the cookies into shape. Bake in a preheated oven at 352 degrees for 15 minutes. Serve when it comes to room temperature

Crush ice 8 cl Barbadian rum 2 cl Koko Kanu (coconut rum) 1 dash vanilla syrup 1 measure/30 milliliters (2 tablespoons) coconut cream  Mineral water to add a little bit of lime to garnish Fill a tall cocktail glass with crushed ice, then add the rums, vanilla syrup and coconut cream in order. After mixing, pour the mineral water over it. Add some more ice and garnish with lime. Serve with a long straw. ENJOY YOUR MEAL   

4 tablespoons of quinoa 3/4 cup of water half an onion 1 clove of garlic 1 tablespoon of avocado oil 3 tablespoons of homemade tomato sauce 3/4 cup of water Cherry tomato, capia pepper, green pepper, carrot, roasted eggplant Salt, pepper, any seasonings of your choice Put the quinoa in a cooking pot and boil it by adding water. Set the cooked quinoa aside. In another small cooking pot, caramelize the onions and garlic in olive oil. Then add tomato sauce, vegetables and spices. Add the last cooked quinoa and mix the rice a little, then turn off the heat and let it brew.  ENJOY YOUR MEAL

This simple Thai stir-fry combines glass noodles and whole shrimp. The dish is usually prepared in clay pots with larger tiger prawns or freshwater prawns and topped with soy sauce, black pepper, coriander and ginger, while variations may include bacon slices, oyster sauce, garlic, shallots or different herbs and spices. Although the dish is believed to have been created under the influence of Chinese cuisine, it is now a staple in many seafood restaurants in Thailand. ENJOY YOUR MEAL  

Mexican food usually consists of grilled meats, cheese, and a crispy tortilla topped with salsa or guacamole, although fillings can vary per food stall. The name of the dish literally means little mule and refers to the packaging and transfer of food from a street vendor to the consumer. It is recommended to put another tortilla on top of each mulita and drizzle lemon juice over it. ENJOY YOUR MEAL

1,54 lbs back of lamb or mutton, diced 0,78 inc. 1 sprig of rosemary olive oil sea ​​salt Freshly ground black pepper Put the lamb in a bowl with rosemary and olive oil, season with salt and pepper. Mix well and set aside while preheating on the barbecue for direct cooking. If you are using wooden skewers, soak them in cold water for at least 20 minutes to prevent them from burning during cooking. Thread the lamb neatly onto the skewers to ensure an even distribution between the fat and the meat. When the coals in the barbecue turn ash white, cook by turning the skewers for 2-3 minutes. Serve hot with crispy bread and quality olive oil ENJOY YOUR MEAL  

The Theta burger is the name of an Oklahoma specialty that consists of a loaf of bread and a meat patty topped with hickory sauce, mayonnaise, dill pickle slices, and shredded cheddar cheese. The burger is believed to have been first made at the Split-T restaurant in Oklahoma City, although some claim it was invented in the 1930s or 1940s by Ralph Geist, owner of the Town Tavern in Norman, Oklahoma.  ENJOY YOUR MEAL

The poached burger is an American type of burger originating in Prairie du Chien, Wisconsin, and it's made at .... Hamburgers, the only place you can get this burger. Meat is boiled in shallow, hot water because owner Pete Gokey once started pouring water to keep hamburgers moist, because patties waiting too long would dry out. The pan of water in which the meat is cooked is filled with sliced ​​onions, which flavor the liquid and the patties. Once done, the meat is placed between a loaf of bread with a scoop of onion, and burgers are often finished with a horseradish mustard dressing. This burger contains no cheese at all because it's hard to melt cheese on a boiled patty. ENJOY YOUR MEAL  

6 cl of orange juice 4 cl champagne Prepare this cocktail in a glass. Pour champagne into a glass and add orange juice. You can also add an orange slice to it. Use an orange slice for garnish. ENJOY YOUR MEAL  

A breakfast burrito is a meal that usually consists of a tortilla filled with breakfast staples such as eggs, bacon, and potatoes. It was invented in 1975 at Tia Sophia, a cafe in Santa Fe, New Mexico. The breakfast burrito craze soon found its way into mainstream fast-food establishments like ........... While eggs, bacon, and potatoes are the main ingredients, there are no set rules for what makes a great breakfast burrito, so it can be topped with other ingredients like tomatoes, cheese, ham, spinach, and beans. Besides many fast food restaurants and eateries, breakfast burritos can also be purchased at street stalls, as they are an important part of street food culture. ENJOY YOUR MEAL     

In Czechia, roast duck is known as pečená kachna. Duck is usually flavored with cumin seeds and marjoram, then slow-roasted in the oven until golden brown and crispy. It is traditionally served with potatoes, bread dumplings, fried red cabbage, and the occasional thick gravy made with reserved duck fat and flour. This nutritious Czech classic is often found on traditional restaurant menus, and homemade versions are often prepared as a weekend meal or main course served on special occasions. ENJOY YOUR MEAL

Jamaican fish tea is a light soup or fish broth flavored with salt, pepper, and thyme, unlike other Jamaican soups that are generally hearty and thick. It includes small, inexpensive fish like herring and vegetables like bell peppers, carrots, onions and green bananas. Some say the soup is a powerful aphrodisiac and can often be found in beach bars. ENJOY YOUR MEAL  

Sopa de cação is a traditional Portuguese specialty made with shark slices cooked in a delicious broth mixed with garlic and coriander. The dish is traditionally served on sliced ​​bread and is sometimes thickened with flour and flavored with bay leaf, ground paprika and vinegar. This fragrant soup is believed to originate from the historic Alentejo region of Portugal, but today it is considered an essential part of Portuguese national cuisine. ENJOY YOUR MEAL  

4 fillets of fish (e.g. sea bass, salmon or trout) 1/2 cup chopped walnuts 1/4 cup flour 1/4 cup breadcrumbs 1/4 cup grated Parmesan cheese 2 spoonful butter 1/4 cup olive oil Salt and pepper Preheat the oven to 392 degrees. In a mixing bowl, mix walnuts, flour, breadcrumbs, Parmesan cheese, salt and pepper. Season the fish fillets with salt and pepper on both sides. Dip into the walnut mixture to cover each fish fillet in the mixture. Melt the butter and olive oil in a skillet over medium heat. Cook the fish fillets in the pan for 3-4 minutes until browned on both sides. Transfer the fish to a baking sheet and bake in the oven for 10-15 minutes. Serve hot when the fish is cooked. You can serve it with vegetables, if desired. ENJOY YOUR MEAL

Yokohama-style ramen or iekei ramen is a type of Japanese ramen originating from the Yokohama region and dating back to 1974. The dish consists of thick noodles and a stock that is a mixture of creamy tonkotsu (pork broth) and soy sauce. Toppings include chashu pork, chopped seaweed, leeks and spinach. There are also optional toppings and seasonings such as minced garlic, sesame seeds, canned vegetables, and black pepper. The name of the dish means homemade ramen and was created by Mr Yoshimura, a former truck driver who opened his own ramen shop in 1974. ENJOY YOUR MEAL  

Ramen burger is a unique type of hamburger consisting of meat patties placed between two fried ramen noodle buns. Meatballs are typically covered in shoyu sauce, topped with arugula and scallions. The burger was made in Brooklyn in 2013 by Keizo Shimamoto, a ramen blogger. The ramen burger is so popular that it was named by Time Magazine as one of the 17 most influential burgers ever made. ENJOY YOUR MEAL

With over 1,000 calories and often more than 0,10 lbs of fat per serving, the Luther burger is one of the world's unhealthiest burgers, but its flavors and a unique combination of ingredients make up for it. The standard burger bun is replaced with a sliced, sugar-coated donut (usually a Krispy Kreme). Other than that, the Luther is basically a bacon-filled cheeseburger and is usually served without vegetables or seasonings. Many believe it was invented at Mulligan's Bar in Georgia, when the cook ran out of standard hamburger buns and replaced them with donuts. The burger was named after Luther Vandross, a popular R&B singer. ENJOY YOUR MEAL

Slugburger is an American type of burger originating in Corinth, Mississippi. Slugburger was originally named Weeksburger after its inventor, John Weeks. Burgers originally cost a cent, and at that time cents were called slugs, hence the name slugburger has remained unchanged to this day. Meat patties are typically fried in canola oil and served with pickles, mustard, and onions on a small hamburger bun. Today, slugburger is still popular in the Mississippi region, and there has been an annual Slugburger Festival in Corinth since 1988. ENJOY YOUR MEAL

0,56 lbs spinach spaghetti 1 Cretan squash (finely cut) 0,33 lbs Pistachio and basil homemade pesto sauce Olive oil for service Grated Parmesan cheese, crushed pistachios and pesto sauce Put the pasta water on the stove, in the meantime, heat the saucepan, add olive oil and zucchini and sauté lightly. Throw the pasta into the boiling water. Don't forget to add salt to the water. Since the boil is homemade, it will take a short time like 3 minutes, be controlled. Put pesto sauce on the zucchini and mix, take the boiled spaghetti with tongs and put them in the hot sauce. Mix and serve on plates. Sprinkle plenty of parmesan and pistachios on top. ENJOY YOUR MEAL

6 fresh mint leaves 60 ml gin (Be careful to buy quality gin as you will be mixing liqueurs) 60 ml tonic 30 ml mint liqueur (you can also make it with blue curacao, although it doesn't taste the same) lots of ice Pop the mint leaves and add to the cocktail shaker. Mash it well in a shaker with spoon. Add the gin and liqueur. Mix with lots of ice. Do not shake it. Strain the cocktail and pour it into the glass. Add tonic on top. If you wish, you can serve it with lots of ice and garnish with mint leaves. ENJOY YOUR MEAL

1 medium green zucchini 0,22 lbs crumbled feta cheese 4 tablespoons of  buckwheat flour (can be tried with a different flour) 1 egg 2 tablespoons chopped parsley 1 clove of minced garlic paprika/black pepper 1 tablespoon of olive oil Grate the zucchini and put it in a bowl. Add 1 tablespoon of salt and wait 30 minutes. Squeeze the water thoroughly and mix well with white cheese, any kind of flour you want, eggs, parsley, garlic and chili peppers. Add extra salt and/or pepper to taste. Add olive oil to a pan and bring to medium heat. Add 1 tablespoon of the mixture and cook for 2-3 minutes from front to back until golden-brown. ENJOY YOUR MEAL  

2 tomatoes 1 cucumber 1  pepper 1 lemon 1 pinch of fresh mint 1 pinch of parsley 2 tablespoons of olive oil 2 tablespoons of pomegranate syrup 1 teaspoon of salt 1 cup of cherries (Frozen) Chop the vegetables in the form of backgammon dice and finely chop the greens. take a bowl. Take the vegetables in a bowl, add lemon, salt, pomegranate syrup and olive oil, mix well and add the greens. Pull the frozen cherries with the help of a robot to form snow and serve by placing them on the salad. ENJOY YOUR MEAL

1,1 lbs pumpkin (chopped coarsely) 1 onion (Chopped) 1 carrot (chopped coarsely) 1 potato (chopped coarsely) 1 clove of garlic (Chopped) 1/2 tablespoon of butter 1 tablespoon of olive oil 1/2 pack of cream 2 teaspoons of salt 1 teaspoon nutmeg grated For the top 6-7 mushrooms (Sliced) 1 clove of garlic 1/2 tablespoon of butter Heat the butter and olive oil in a saucepan. Add the pumpkin, mushrooms, potatoes, carrots, garlic and onion and sauté for a few minutes. Add enough water to cover it by 2-3 inches and cook until the vegetables are soft. Then blend it with a blender until you get a smooth consistency. Add cream, salt and grated nutmeg to taste. Melt the butter in a pan, fry the mushrooms with the garlic until they get a crispy consistency. Take the soup in a serving bowl and serve it after adding fried mushrooms. ENJOY YOUR MEAL  

1 cup raw cashews 1/4 cup tahini 5 tablespoons of lemon juice 1/3 cup of water 2 tablespoons of coconut oil 1 tablespoon dijon mustard 1 teaspoon garlic powder 1/4 cup vegan yeast 1 tablespoon of agar agar powder 2 teaspoons of salt 1/2 carrot First, pass all the ingredients except the agar agar powder through the food processor. Add agar agar powder and 1 glass of water to a small bowl. Stir until it boils. After boiling, mix more within 1 minute and add it to the mixture you have passed through the robot, taking it off the stove. Pulse again in food processor until ingredients are completely smooth. Put the mixture you prepared in a round non-stick bowl and keep it in the refrigerator until it hardens. After it hardens, remove it from the container and serve by slicing. ENJOY YOUR MEAL

33,80  oz  milk 3 tablespoons of cornstarch 2 tablespoons of rice flour 1 glass of sugar 3 tablespoons of cocoa  0,176 lbs dark chocolate Put all the ingredients except the chocolate in the pot, mix and cook until it boils and thickens. Add chocolate to the dessert that has the consistency of custard and mix it to melt it. After cooling, you can decorate and serve as you wish. ENJOY YOUR MEAL  

4,5 cl vodka preferably smirnoff 4.5 cl sour apple juice, (we sliced the apple and mashed it in a shaker with a mallet) 5 cl lemon juice Up to 5 cl apple syrup (you can also use sour apple liqueur) We add a shaker and shake it with ice. We pour it into our cocktail glass by double straining. Serve garnished with an apple slice. ENJOY YOUR MEAL  

Peel of 5 oranges 7 cups granulated sugar Two and a half glasses of water 2-3 cloves 1 lemon 1 star anise Chop the orange peels into small cubes and soak them in water for 3 days, changing the water twice a day. Strain the water, add clean water to it, boil it until the crusts soften. Strain again and set aside. For the syrup, boil the granulated sugar and water until it thickens. Add the orange peels and cloves and bring to a boil. Add lemon juice and star anise and bring to a boil again. Remove from the stove and remove the star anise. Serve warm or cold. ENJOY YOUR MEAL

2 cups fine bulgur 1 glass of water 1 cup of flour 2 eggs 1 teaspoon of black pepper 1 teaspoon cumin Salt FOR THE TOP 2 cups of yogurt 2 spoonful butter 1 tablespoon of mint 1 teaspoon ground red pepper Wet the bulgur with water and leave it for 15 minutes. Add other ingredients and knead well. Cut into hazelnut-sized pieces and roll. Like boiling pasta, throw it into boiling water and boil it. After draining the water, take it to a plate. Drizzle yogurt on it. Melt the butter in the pan and add the mint. Add ground red pepper and mix. Pour this mixture over the yogurt and serve. ENJOY YOUR MEAL

30 large and slightly sweet dates Half a teaspoon of olive oil 1 onion 2 tablespoons of peanuts 0,66 lbs ground beef 3 tablespoons of washed rice 2 cups water or vegetable broth One tomato and potato 1 tablespoon of butter Salt, pepper Wash the dates and put them in a deep bowl. Add enough hot water to cover them and let them sit for 10-15 minutes to soften. Take the olive oil in a saucepan and heat it slightly. Add the chopped onion and sauté for 2 minutes. Add the pine nuts and fry them until they turn brown. Add the minced meat and add the rice. Saute for 2 minutes. Add 1 teaspoon of vegetable broth. Add salt and pepper. Close the lid and cook until the water evaporates. Drain the dates thoroughly, open them and remove the seeds. Fill the minced meat in the middle. Slice the tomatoes and potatoes into half moons. Place the tomato and potato slices on the bottom of a flat pan. Arrange the dates on it. Cut the butter into small pieces and sprinkle over the dates. Add the remaining veg

  1.5 teaspoons grated fresh turmeric 4 baby zucchini and baby eggplants each 12-14 green beans 1 carrot 1 each red and yellow bell pepper 1 onion 3 tablespoons of olive oil 6 cups of hot water 4-5 leaves of chard 1 can cream, salt Clean the zucchini, eggplant, carrot, green beans and bell pepper, then cut them into thin pieces. Put the olive oil in a saucepan and fry the finely chopped onion lightly. Add the chopped vegetables and sauté for 1-2 minutes. Add water and cook until the vegetables are slightly soft. Add the chard that you cut into thin pieces and cook for another 3-4 minutes. Mix grated fresh turmeric and cream. Add a few spoonfuls of the soup's water to the mixture and let it cool. Slowly add the soup, continuing to stir. Cook for 2 minutes. Adjust the salt and serve. ENJOY YOUR MEAL

gin up to 6 cl 5 cl tangerine juice 3 cl lemon juice 2 cl sugar syrup and We put the egg white and shake it without ice for about 1 minute so that it foams well, Then we take ice to our Shaker and shake it with ice for about 15 seconds. ENJOY YOUR MEAL  

1 white-fleshed fish (lagos, trout, etc.) 1.5 cups of water 2 medium tomatoes 1 head of onion 2 tablespoons of lemon juice 0,66 lbs green beans 0,66 lbs spinach 1 tablespoon fish sauce (optional) 1 teaspoon of black pepper 1 teaspoon salt Slice the fish first, then cut each slice into 5-6 pieces. Sprinkle salt and pepper on them. Clean the green beans and cut them in half lengthwise. If the beans are too long, you can cut them in half. Bring the water to a boil and add the tomatoes, green beans and onions. Simmer for 15 minutes, until the vegetables are cooked. Add the fish and fish sauce over the vegetables. When it starts to boil, reduce the heat, when it boils for 1-2 more minutes, add the spinach and lemon juice and let it boil for 5 more minutes. Then remove the onions and tomatoes from the fish and serve with spinach and green beans. ENJOY YOUR MEAL

Dough: 1 glass of oil, half a glass of water, 1 tablespoon of granulated sugar, 1 pinch of baking soda, 1 pinch of cinnamon powder, flour as much as it takes. Inside: 2 cups finely ground walnuts, 2 tablespoons of crushed orange jam, 1 teaspoon of honey, 1 egg Syrup: 2 glasses of honey, 1 glass of sugar, 3 glasses of water Knead the oil, water, granulated sugar, baking soda, cinnamon and flour into a dough. Divide the resulting dough into small balls and roll each one out by hand. Mix the ingredients and place them in the dough. Wrap it in a half moon shape. Place on the tray and bake in the preheated oven for 30 minutes. Prepare the syrup when cool. Remove the foams that have formed with a slotted spoon. When the syrup thickens, put the cookies (travados) in five tens. Cook for 5-10 minutes, stirring, and then transfer to a plate with a slotted spoon. Pour the remaining syrup over it. Finally, with coarsely ground walnuts. ENJOY YOUR MEAL

1.1 lbs cow hearts 1 lemon Half a teaspoon of vinegar 0.132 lbs tomato paste Half a teaspoon of olive oil Salt, pepper, paprika, thyme 3 medium french fries Oil We add lemon juice, vinegar, tomato paste, olive oil and the spices mentioned above into a large bowl and put our hearts cut into cubes on top and mix them with a nice hand. Then, when the mixing is finished, put it in the refrigerator for 45 minutes. we are waiting. When the sauce is absorbed into the meat, we take it out of the fridge and thread the hearts on small skewers and cook it on the grill. At the same time, we fry the peeled potatoes. If we don't have a grill, we can cook it in a large skillet. However, it will not be as tasty as on the grill. Hearts are a little difficult to cook, so if we cook them by constantly turning the skewers, the meat will be softer and more delicious. Serving: 3 heart skewers are placed on one side of the plate and accompanied by french fries. For those who care about decoration, choppe