What about your national meals?

Looks like it would be more effective if it were applied directly on the enemy.

witjuti

Raw, or cooked?

fresh is best but smoko is intoxicating

Here in Korea, anyway. I'm not Korean, btw.

It seems tasty

Very good.Can you give me its receipt?

Now I want to show our national meals
This is plov.Plov is one of the most widespread dishes in Azerbaijan, with more than 40 different recipes. Plovs have different names depending on the main ingredient accompanying rice
http://www.google.az/imgres?imgurl=http://pics.livejournal.com/stalic/pic/0012a7y8/s640x480&imgrefurl=http://stalic.livejournal.com/249666.html&usg=__k2Z16siyWPvrBUSnZT79o5E_7uQ=&h=426&w=640&sz=84&hl=ru&start=8&zoom=1&tbnid=gY7GcqlK-xgUrM:&tbnh=119&tbnw=159&ei=HzzGTdDiLIOSOozJqPUB&prev=/search%3Fq%3Dplov%26hl%3Dru%26biw%3D1020%26bih%3D415%26gbv%3D2%26tbm%3Disch0%2C299&itbs=1&iact=hc&vpx=423&vpy=103&dur=1945&hovh=183&hovw=275&tx=145&ty=105&page=2&ndsp=10&ved=1t:429,r:2,s:8&biw=1020&bih=415
http://www.google.az/imgres?imgurl=http://www.bgmtprod.com/wp-content/uploads/2009/10/1.jpg&imgrefurl=http://www.bgmtprod.com/myaso/plov-iz-otvarnoj-govyadiny.html&usg=__e6iaae8FEZNYbs4aZK6PwsRMFkQ=&h=320&w=541&sz=47&hl=ru&start=38&zoom=1&tbnid=aBgVgcWidafMnM:&tbnh=114&tbnw=155&ei=Cz3GTfzOFIKaOsS3kO0B&prev=/search%3Fq%3Dplov%26hl%3Dru%26biw%3D1020%26bih%3D415%26gbv%3D2%26tbm%3Disch0%2C1194&itbs=1&iact=hc&vpx=438&vpy=111&dur=3929&hovh=173&hovw=292&tx=204&ty=101&page=5&ndsp=10&ved=1t:429,r:2,s:38&biw=1020&bih=415
http://www.google.az/imgres?imgurl=http://www.foodclub.ru/upload/iblock/ccd/457675.jpg&imgrefurl=http://www.foodclub.ru/detail/4678/&usg=__FdhmhYKefl6idYRA2XYIJdjzaYM=&h=375&w=500&sz=275&hl=ru&start=88&zoom=1&tbnid=T3ZOvDOOUd9imM:&tbnh=122&tbnw=166&ei=Uj3GTcuaDs6SOuqjkPYB&prev=/search%3Fq%3Dplov%26hl%3Dru%26biw%3D1020%26bih%3D415%26gbv%3D2%26tbm%3Disch&itbs=1&iact=rc&dur=329&page=10&ndsp=10&ved=1t:429,r:0,s:88&tx=88&ty=69

They all look quite delicious, Nikki!

This is dolma.I like so much.The traditional recipe calls for minced lamb mixed with rice and flavoured with mint, fennel and cinnamon, and wrapped in vine leaves (yarpaq dolması) or cabbage leaves (kələm dolması), but most restaurants offering dolma tend to serve up stuffed tomato, sweet pepper and aubergine. There are also sour sweet cabbage dolma (turş şirin kələm dolması)
For example:this is yarpaq dolmasi(with vine leaves):
http://www.google.az/imgres?imgurl=http://www.acikyesil.com/galeri/meze-SarmaDolma.jpg&imgrefurl=http://www.acikyesil.com/products.htm&usg=__uaam6ujyxMDOfepCHTX01LjcrfM=&h=480&w=720&sz=59&hl=ru&start=39&zoom=1&tbnid=1f84vrBBoBb8FM:&tbnh=123&tbnw=182&ei=pj7GTbL4LIyVOpKWofYB&prev=/search%3Fq%3Ddolma%26hl%3Dru%26biw%3D1020%26bih%3D415%26gbv%3D2%26tbm%3Disch&itbs=1&iact=rc&dur=484&page=5&ndsp=10&ved=1t:429,r:0,s:39&tx=123&ty=119
Dolma served up tomato,sweet pepper and aubirgine:
http://www.google.az/imgres?imgurl=http://www.kektarifi.com/yemek_resim/dolma.jpg&imgrefurl=http://www.kektarifi.com/&usg=__R6dU7LgiaL4BHg7okw69I8BE82M=&h=867&w=1300&sz=160&hl=ru&start=39&zoom=1&tbnid=nZqQo7PKcJDPYM:&tbnh=123&tbnw=164&ei=aUDGTdT1FIqYOoH1zO0B&prev=/search%3Fq%3Ddolma%26hl%3Dru%26biw%3D1020%26bih%3D415%26gbv%3D2%26tbm%3Disch&itbs=1&iact=rc&dur=715&page=5&ndsp=10&ved=1t:429,r:2,s:39&tx=106&ty=42
kelem dolmasi(sour sweet cabbage dolma):
http://www.google.az/imgres?imgurl=http://www.news.az/photos/picture/36708.jpg&imgrefurl=http://ru.president.az/cuisine%3Fpage%3D3&usg=__vGiXkW86KCJr-rI9QgHhATDS4uY=&h=180&w=240&sz=12&hl=ru&start=8&zoom=1&tbnid=dKsuW4JWpz5-mM:&tbnh=122&tbnw=165&ei=pending&prev=/search%3Fq%3Dkelem%2Bdolmasi%26hl%3Dru%26biw%3D1020%26bih%3D415%26gbv%3D2%26tbm%3Disch&itbs=1&iact=rc&dur=805&page=2&ndsp=10&ved=1t:429,r:9,s:8&tx=10&ty=67

Yes,they are so delicious

This is dovga.Dovga is a soup and very delicious.A yoghurt (matsoni) based soup with sorrel, spinach, rice, dried peas, and small meatballs made from ground mutton; served hot or cold depending on the season
http://www.google.az/imgres?imgurl=http://www.news.az/photos/page-photo/32167.jpg&imgrefurl=http://ru.president.az/cuisine/22601&usg=__1UgOLhgijOKhB1-HApaaDaF2hQU=&h=270&w=360&sz=11&hl=ru&start=11&zoom=1&tbnid=uBPIOutH7Ql3ZM:&tbnh=115&tbnw=158&ei=4kLGTZDgNsOhOvDs7O0B&prev=/search%3Fq%3Ddovga%26hl%3Dru%26biw%3D1020%26bih%3D415%26gbv%3D2%26tbm%3Disch0%2C304&itbs=1&iact=hc&vpx=271&vpy=93&dur=83&hovh=194&hovw=259&tx=92&ty=168&page=2&ndsp=10&ved=1t:429,r:6,s:11&biw=1020&bih=415

Yes - I've been making these since I was eight years old:

One and a half cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons melted butter
1 egg
1 cup milk

Stir it all together. Melt butter in a pan (if you don't have a flat griddle). Spoon batter into the pan, (after it's hot and it will be because you'll have melted the butter in it). Leave to cook until you see the top side of the pancake full of air bubbles, turn and cook on the other side.

Don't turn the burner up too high. You have to learn how to get it done in the middle without burning it on the outside and it's easier to do that with a lower flame (or heat if you have an electric stove).

Put on a plate - serve with butter and syrup.
Here they eat them with powdered sugar and lemon juice - but I still prefer butter and syrup.

This is gutab.A sort of pancake turnover stuffed with minced lamb, cheese or spinach.Usually gutab is served with yogurt(especially with sour yogurt):
http://www.google.az/imgres?imgurl=http://www.azerdan.dk/Aze/metbex/goy_qutab/qutab.jpg&imgrefurl=http://www.azerdan.dk/Aze/metbex/goy_qutab/goy_qutab.html&usg=__dzxCKNNhmYpjqsvX5_sleMczV_Y=&h=413&w=550&sz=32&hl=ru&start=0&zoom=1&tbnid=aWrPCnCg8mYlpM:&tbnh=133&tbnw=174&ei=DETGTab0O47sOc2QhO4B&prev=/search%3Fq%3Dqutab%26hl%3Dru%26biw%3D1020%26bih%3D415%26gbv%3D2%26tbm%3Disch&itbs=1&iact=hc&vpx=132&vpy=72&dur=1207&hovh=194&hovw=259&tx=170&ty=99&page=1&ndsp=10&ved=1t:429,r:0,s:0

thank you.I'll cook it

Yeah - that looks more like what are called pancakes in a lot of other cultures. The difference between those sort of pancake and american pancakes is the baking powder and the egg in the batter - so it makes our pancakes more like 'cakes' and also they need to be served hot.

That sounds good to me with the spinach and the cheese. That other dish you showed that looked like rice with some sort of beans and/or fruit looked good.
I think it was called plov. Do you have the recipe for that?

Typical Azeri desserts are sticky, syrup-saturated pastries such as pakhlava and halva. The latter, a layer of chopped nuts sandwiched between mats of thread-like fried dough, is a speciality of Sheki in North-West Azerbaijan. Other traditional pastries include shakarbura (crescent-shaped and filled with nuts), peshmak (tube-shaped candy made out of rice, flour and sugar)
This is pakhlava:
http://www.google.az/imgres?imgurl=http://afocka.ucoz.ru/paxlava.JPG&imgrefurl=http://afocka.ucoz.ru/&usg=__0MXfckf6xdEFgFuwMlXjQUGZ4Cc=&h=159&w=212&sz=32&hl=ru&start=0&zoom=1&tbnid=nFNUdwbwx78IaM:&tbnh=127&tbnw=169&ei=JkfGTev7A8nLsgbUlcSRDw&prev=/search%3Fq%3Dpaxlava%26hl%3Dru%26biw%3D1020%26bih%3D415%26gbv%3D2%26tbm%3Disch&itbs=1&iact=rc&dur=457&page=1&ndsp=8&ved=1t:429,r:0,s:0&tx=80&ty=50
This is shakarbura:
http://www.google.az/imgres?imgurl=http://www.azcookbook.com/wp-content/uploads/2009/03/shekerbura2.jpg&imgrefurl=http://www.azcookbook.com/shekerbura-making-a-novruz-dessert-step-by-step/&usg=__w9W0EL0ePUXvw2AX9u2fZ7vrn4o=&h=324&w=498&sz=94&hl=ru&start=0&zoom=1&tbnid=hO3n2qm993M8-M:&tbnh=133&tbnw=194&ei=pUfGTZCQOcGcOsG1zfUB&prev=/search%3Fq%3Dshekerbura%26hl%3Dru%26biw%3D1020%26bih%3D415%26gbv%3D2%26tbm%3Disch&itbs=1&iact=hc&vpx=349&vpy=78&dur=3093&hovh=181&hovw=278&tx=113&ty=94&page=1&ndsp=8&ved=1t:429,r:1,s:0
http://www.google.az/imgres?imgurl=http://demiart.ru/forum/journal_uploads2/j474741_1237156453.jpg&imgrefurl=http://demiart.ru/forum/journal.php%3Fuser%3D474741%26comm%3D57017&usg=__W1GjHG2p0jBnlk7bL21NfLLFo8Y=&h=439&w=567&sz=58&hl=ru&start=8&zoom=1&tbnid=7pHIVielsECwIM:&tbnh=116&tbnw=153&ei=pending&prev=/search%3Fq%3Dshekerbura%26hl%3Dru%26biw%3D1020%26bih%3D415%26gbv%3D2%26tbm%3Disch0%2C199&itbs=1&iact=hc&vpx=124&vpy=90&dur=1463&hovh=197&hovw=255&tx=135&ty=188&page=2&ndsp=10&ved=1t:429,r:0,s:8&biw=1020&bih=415
This is Halva:
http://www.google.az/imgres?imgurl=http://xalva.net/upload/index/foto/7.jpg&imgrefurl=http://xalva.net/foto/index/foto-1.html&usg=__jQvZax6Ee92BVdVaEgEKBYRpIUs=&h=358&w=412&sz=38&hl=ru&start=0&zoom=1&tbnid=OIiS3FkMLXLfKM:&tbnh=132&tbnw=145&ei=bEjGTYDIIczWsgaf0v3DDw&prev=/search%3Fq%3Dhalva%26hl%3Dru%26biw%3D1020%26bih%3D415%26gbv%3D2%26tbm%3Disch&itbs=1&iact=hc&vpx=130&vpy=78&dur=6910&hovh=209&hovw=241&tx=113&ty=181&page=1&ndsp=10&ved=1t:429,r:5,s:0

So , this is the receipt of plov.it is called parca doseme plov

Mutton, 221 grams
Rice, 150 grams
melted butter, 50 grams
Currants, 30 grams
apricot dries, 25 grams
Chestnut, 50 grams
Saffron, 1 gram
Caraway, 0.1 grams
Onion, 20 grams
Cinnamon, 0.1 grams
Pepper, 0.1 grams
Salt
Mutton is fried in the form of unbroken piece and it is separated from bone. Onion which has fried in the butter,cleaned chestnut, caraway and currants has been added and they are brought to the ready situation. Boild rice spills to plate and mutton, chestnut and currants is put onto. Butter has spilt and cinnamon is sown

Putting a rose in every cheek

I stand by my assertion, old chum. Pizza is serious business in my world.

Also, delicious.