Given the long-term experience with experimentscookbooks, recipes girlfriends and friends, I can, hand on heart, I confess that I have achieved good progress in this field and I have something to share with readers.

I was in my life and a curious cases related to cooking.

For the first time, being very young wife decided to treat her husband's dumplings, bought flour, packed in plastic bags and without reading its name, enthusiastically set to work.

The husband came to lunch with a friend,apparently hoping to »dissolve the tail» in front of him and at the same time to show what he got his wife shopping. Throwing in a boiling water dumplings, I quietly took up serving table, and after 20 minutes, taking them with a slotted spoon (bought household goods in bulk in Moscow and the total mass of useful kitchen utensils wormed this irreplaceable thing in the economy), I noticed that they increased in volume by half. Men showed no mind all ate, even praised.

After they left, I still read the nameflour purchased by me, it was not wheat, and even rye flour and pancake. The second time, on the occasion of a neighbor bought chicken ventricles and shared with me. Of course, I saw chickens, but with semi-called chicken ventricles, faced for the first time. Ask what to do and how to cook them with them, ashamed.

With products at that time was not so good, Idobytchitsey felt, experienced the same sense of Neanderthal man, for the first time and scored a mammoth which brought him to his cave, so without further doubt I washed the trophy and put to boil. The husband came home from work hungry and tasted dishes because this inedibility last. He laughed for a long time, then popularly explained that there can not be a masterpiece cooked me as a chicken in the stomach and are pebbles and grass. First, they had to be cut, remove the contents, rinse well under running water, and only then put to cook. Prorevev all night over what I have lousy hostess and hands at me do not grow out of the place, I decided to arm proven knowledge and purchase a book of tasty and healthy food. It is now possible to look online and find the recipe all you liked the food, but in the 80 years of the last century, I got a slim black and white brochure »Food Bashkir cuisine», which I started in good faith to develop.
I concluded that some of the dishes and RussianBashkir cuisine although they have different names, but the form and content of the products are identical. For example, the Bashkirs - Belishev, in Russian - Kurnik, respectively chak-chak and brushwood, in Russian - candy, and Bashkir cuisine - the »how».

Like Bashkir baking, for example, potato kystybyi or as I affectionately call them »kystybyki».

So, for their preparation, we need:
For the dough: 1 cup milk, 1 packet of melted margarine, 1 egg, a pinch of salt, add the flour, how many will take the dough should have elastic.

For the filling: peel potatoes, cook mashed potatoes, salt.

Separately, fry in sunflower oil 1 onion 2-3 grated on a coarse grater mushrooms, salt, pepper to taste.

Pour into roasting pounded potatoes, to taste add the butter, mix, puree ready.

Starting from the dough roll out thin cakes,1.5 mm thick and bake in a pan in sunflower oil. On the cakes begin to appear bubbles, the color becomes golden, turn over and fry the other side. Spread on a plate, half cake laid puree and fold in half, and so do the others.

For those who can not eat fat, bake cakes on a dry frying pan, everything else also.