About measuring...

Hi everyone!!! Happy December to you all! I believe everything is fine with your side. Today, I want to talk about one disadvantage with my recipes, I hope you don't mind:)
Many people ask me, why I don't give exact measurements for the flour to my dough-related dishes. I agree that it is my biggest flaw. I never measured the amount of the flour, as I always concentrate on the softness or hardness of the dough. I add flour gradually, more at the beginning, less at the end, mixing and kneading it each time with my hands. In the beginning, the dough is very runny but gets thicker each time as I add flour. Usually, I make a medium-hard dough, which means it is not sticky, not too soft, and not too hard. You can easily press your finger in it, but it's not sticky. I understand it is hard for beginners, but by the time you will see it, you will also stop measuring the flour:)

In the meantime, I will try to do the measuring for my upcoming recipes. 

Thank you for your support and patience! 

Kulchatoylar (Baby bread)

When I was a child, my mum used to bake me these kind of "kulcha" breads:) I loved them! I missed those baby breads and decided to make some for my sweety too.  These "kulcha"s are so fun to make with your child! And they are great for school snacks! Just cut them in half horizontally and put some filling inside. They are surely better than any shop buns:)
Ingredients:
300 ml of milk
50 grams of butter (or melted lamb's tail fat as in original recipe)
1.5 tbsp of yeast
1 tbsp of sugar
1 tsp of salt
Plain flour as needed
1 egg for greasing
Poppy seeds or sesame seeds for sprinkling
Warm up milk and add in butter or fat, mix until it is dissolved completely, take from stove, add in salt and sugar. Let it cool down a bit and add in yeast. Mix and gradually start adding flour. Make soft and a little bit sticky dough (but not too sticky). Grease with oil, cover and let it rest for 1.5 hours.
When the dough is ready, divide it in about 15 or more (depending on how small you want to make your mini breads) pieces. Shape out your "kulcha"s in small circular breads with thin center and thicker edges. Put them directly on your baking tray, cover and let them rest for 10 min.
Grease all of "kulcha"s with whisked egg and sprinkle with your favorite seeds. Bake in medium heat until nice golden in color.
Mmmmm, that heavenly smell!!!!
Enjoy your baby breads!!!

Yoqimli ishtaha!!!

Kartoshka burma

Hi everyone! I am so glad that I finally found some time for posting a recipe:) I tried out new dish and wanted to share it with you. Do you guys remember the recipe "Qovoq burma" , this is almost the same thing, just the filling is different. Instead of pumpkin, I used boiled and mashed potatoes and I loved the result! It is perfect with light soups! Surely try it:)
Ingredients:
Same dough as for "Qovoq burma"
For the filling:
2-3 medium sized potatoes
4-5 tbsp of hot milk (or more, just to make it easier for mashing)
50 grams of butter
1 medium sized onion, peeled ans sliced
Salt to taste
Pinch of fresh grounded pepper
Guys, how do you cook potatoes for your mashed potatoes:) ? I prefer cooking them with skin, putting them in already boiling water,I think that will help to keep most of important minerals and vitamins, again who knows:)So, I take out them when they are fully cooked and peel of their skin. All potatoes go in to the deep bowl. Then go salt, pepper and milk in there:) Mash, mash, mash until smooth.
In separate pan, melt the butter and fry onions until transparent.
Add onions in to the mashed potatoes and finely mix them up:)
Now roll out the dough and divide in four, grease a little bit with oil or clarified butter and spread out the filling evenly all over the piece,

roll each piece around itself forming a log, then roll in to "snail":) Now your snail shaped "burma"s are ready for frying!
Fry each side as described in "Qovoq burma".
Now enjoy your "Kartoshka burma" and surely share with your loved ones! And not loved ones also:) I recommend loving everyone:) Be positive in everything!

Yoqimli ishtaha!!!
I love you all!!!

Piyozli qatlama (Layered bread with onions)

"Piyozli qatlama" usually prepared in winter times. It is served with hot soups. But it is also nutritious as itself. Onions are added raw or fried, I prefer fried ones. If you want to use raw onion, then you have to slice them very very thinly. After slicing, mash well with hands.
For four "Piyozli qatlama" you will need:
300 ml of luke warm water
1.5 tsp of salt
Plain flour as needed
800 gr of peeled and sliced onions
50 gr of butter
More butter for greasing
Salt to taste
Little oil for frying
Make soft but not sticky dough out of salt, water and flour. Knead well and cover. Let it rest for 20 min.

Divide the dough in four equal pieces.
In another pan melt 50 gr of butter and fry sliced onions until they are transparent. Sprinkle some salt and mix. Set aside.
Roll out each piece of dough as thin as you can. Grease slightly with melted butter, and sprinkle fried onions over it. Use 1/4 of onions. Start rolling it around itself forming a log.

Now, roll again around forming snail.

Slightly flatten with hands and fry over little oil until nice golden color. Fry over medium heat with covered lid. After one side is cooked, turn "Piyozli qatlama" and fry another side until ready. Repeat with other pieces.
Serve with soups or enjoy it just with hot tea:)
Yoqimli ishtaha!!!

Qashqari patir

I baked "Qashqari patir" today and I admit that it is truly amazing and tasty bread! There was a little tear of mine as onions turned out to be very bitter:) But the result worth it. Try not to use blending or chopping devises for onions and chop them by hand. Use juicy onions. For four smaller "Patir" s you will need following
Ingredients:
350 gr of peeled and chopped onions
350 ml of water
1 tbsp of salt
1.5 tbsp of dried yeast
Plain flour as needed
1 egg yolk
2 tbsp of yogurt
First of all, chop up your onions well and pour all of the water on them. Mix and then mash them with your hands. Just try to squeeze out all the juice from onions. Leave for 30 min. After drain all the water.

Set aside drained onions and add in salt and yeast to the "onion" water. Mix well. Add in flour to form medium hard dough. It mustn't be sticky, but it mustn't be hard. Knead for about 5 min and cover. Leave the dough in warm place for 2 hours.
Take 3 tbsp of drained onions and mix them with yogurt and egg yolk.

After your dough is ready to bake, divide into 4 equal pieces and form balls. Flatten them by hand and cut the edges with sharp knife. Make sure that middle is a little thiner then the edges. Punch the middle with "chakich" or a fork.

Now spread the onion-yogurt and egg yolk mixture to the surface.

Bake in preheated oven until bread is golden. Take from the oven and just enjoy this wonderful bread that smells heavenly!!!
Yoqimli ishtaha!!!

Palov non (Bread with pilaf)

"Palov non" is usually made after or during weddings, as usually 100-200 kg of "Palov" is cooked for the guests (usually 1000-1500 guests are invited) and if any "Palov" is remained in kazan (very big crock pot, specially made for oven that is fired with wood) women made "Palov non". As for me, whenever I miss "Palov non", I save enough "Palov" specially for bread:) It is very delicious and nutritious bread. I just love the taste and flavor of it! You will get 2 medium breads from this recipe, but if you wish, you can double or triple the ingredients and get more bread.
Ingredients:
250 ml of warm water
50 gr of melted butter
1.5 tbsp of dried yeast
1 tbsp of salt
Plain flour as needed
About 4 tbs of oil for greasing
About 400 grams of "Palov"
Add melted butter, salt and yeast in to the warm water, mix well. Gradually start adding flour, shaping the dough with your hands. When the dough is medium hard, stop adding flour. Knead the dough about 5 -8 min, cover and let it rise for 2 hours in warm place. After 2 hours, divide the dough in 2 equal parts and roll them thinly one by one. Slightly grease with oil.

Now spread half of the "Palov" evenly on top of the rolled dough and start rolling around itself shaping long log.

Slightly roll this log just to elongate it a bit and then roll it around itself.

Now put your bread onto baking sheet and gently press the top with your hands to slightly flatten it.

Put your breads in to the preheated oven and bake until golden in color. Grease with some butter and serve as hot. Enjoy!
Yoqimli ishtaha!!!

Qozon patir

"Qozon patir" is very simple, fast to make,yet tasty bread in Uzbek cuisine. It is cooked in crock pot instead of oven or "tandur". It is usually made in villages, with a fresh cow milk and clarified butter. You will make around 5-6 breads from this recipe depending on the size of your pot.
Ingredients:
400 ml milk
30 gr butter
1 tbsp of dry yeast
1.5 tsp of salt
Plain flour as needed
Heat up milk and dissolve butter in it. Slightly cool down and add in salt, yeast. Mix well. Gradually add flour and make soft dough. Knead for about 5 min, cover the dough and let it rest for 2 hours.
Divide the dough in 6 equal pieces. Roll out round shape. It must'n be thin. Preheat your thick bottom crock pot, put some butter and grease well, be careful not to burn your hand. I use radish for this purpose, just cut it in half, and grease butter with it. Punch your rolled piece with a special stamp- "chakich" or with a fork and cook inside of the pot. It will take the shape of your pot.

It will start to bubble a little. Cook gradually moving the bread around the edges of the pot. Check the bottom, if it is brown, turn the bread very carefully to another side and cook until it's done.

Immediately after taking out put some butter to the middle and spread evenly to the surface.
Enjoy it and don't forget to share with your opinion.
Yoqimli ishtaha!!!

Zogora non (Corn flour bread)

"Zogora non" is often cooked in villages. It is very delicate, crumbly and tasty bread. It goes very good with "Bolqaymoq". Be careful when you will take your "shirmoy non"s out from the oven, they crumble easily. Use low sort corn flour for this bread it is less processed and more useful:) The bread has some sweet tatse and that's why it is good with jams or preserves. You will get 4 small breads from this recipe.
Ingredients:
250 ml of cream
2 whole eggs
1.5 tsp of salt
1 tbsp of sugar
2 tsp of baking powder
Corn flour as needed
Mix together cream, salt, eggs, sugar. Beat slightly. Add in baking powder. Gradually add in corn flour until you form medium hard dough. Cover the dough and let it rest for 30 min. Divide the dough to 4 equal parts. Form small breads right on your baking sheet. Punch the middle with special stamp "chakich" or fork.
Bake in well preheated oven until nice golden color. Enjoy it with "Bolqaymoq" or with your favorite soup.
Yoqimli ishtaha!!!

Piyozli patir non (Layered bread with onions)

Once you will try this heavenly tasty bread, you will be dependent on it:) Surely try it and you will never forget the taste! It not so difficult to make and it goes good with soups and stews. I love the smell of this bread while cooking it!
Ingredients:
500 ml of milk
50 gr of butter
1 egg
1 tbsp of salt
1 tsp of sugar
Plain flour as needed
150 gr of butter for greasing (you can use more or less)
6 medium sized onions, peeled ans sliced
1 egg for brushing
Sesame seeds or any other your favorite seed for sprinkling
Heat up milk and add in butter, salt, sugar. Mix well and let it cool a bit. Slightly beat an egg and add in milk mixture. Gradually add in flour and make the dough. It must be not so hard but not so soft. Cover it and let it rest for 1 hour. Don't skip waiting! After one hour, take the dough, knead it well for 5-6 min. Divide in to 3 equal pieces. Roll out each the dough in thin flat circle.

Finely grease with butter, then layer onions evenly on the surface.

Roll out around itself, forming long log. Roll again around forming snail. Put on your baking sheet and press it well with hands, trying to flatten it. Punch it well with "chakich" or a fork and brush with beaten egg, then sprinkle with some sesame seeds or any other seed you like.

Bake in preheated oven until golden in color. Serve while hot with hot soup or stew or just with hot tea with honey and butter, yum!
Yoqimli ishtaha!!!

Lochira (Tashkent flat bread)

"Lochira" is crunchy, flat and delicious bread, which goes very good with Uzbek soups. Usually it is baked in special "Tandir" as many other Uzbek breads, and while baking in hot "Tandir" it naturally has it's curves on sides. But as I don't have any access to "Tandir" I baked it in regular oven in tart shaped dish. In so called "Choyhona"s (tea house) people eat it with different sweets like "Holva", "Qand", "Novvot" or dried fruits and of course with a hot green or black tea:) I remember how my dad used to take me to that kind of tea houses, while he was meeting with his friends, I enjoyed sweet "Novvot choy" (tea with crystallized sugar)with "Lochira" prior to delicious meal so called "Qora osh" (Black pilav). I also remember how I admired birds in cages and tried to feed them with bread crumbs:) That was nice tea house with a small river where I caught little tadpoles. That was one of the nice childhood memoirs:)
Ingredients:
600 ml of full fat milk
50 gr butter
1.5 tbsp of salt
Plain flour as needed
1 egg
Black sesame seeds for sprinkling
Melt butter in warm milk, add in salt and mix well. Gradually add in flour to form nice tight dough. Cover it and let it rest for 20 min. After divide the dough in to 6 equal pieces.

Take one piece and cover the rest. Roll out the dough and place in to the tart dish, punch it with special "chakich" or a fork, brush with slightly beaten egg and sprinkle with seeds.

Bake in preheated oven until nice golden color. Take out and bake the rest pieces and enjoy this bread with a nice hot soup:)
Yoqimli ishtaha!!!

Qatlama patir non (Layered bread)

This kind of bread is mostly prepared in Samarkand. Whenever you visit Samarkand you can find "Qatlama patir non" and "Samarqand noni" and enjoy these wonderful and tasty breads. You can also prepare them at home. Today I am posting recipe of "Qatlama patir non" which has many layers. If possible surely use fat of lamb's tail, it will give special flavor to the bread. I will put another post on how to melt lamb's tail fat and make "jizza". You will get 2 big "Qatlama patir non" from this recipe.
Ingredients:
500 ml of luke warm water
1 tbsp of salt
1 tbsp of sugar
1.5 tbsp of dried yeast
24 tbsp of melted lamb's tail fat or butter (12 tbsp for each bread)
Plain flour as needed
Make medium soft dough from water, salt, sugar, yeast and flour. Cover it and let it rise for 2 hours. Then knead the dough for 5 min and roll it out very very thinly, it must be transparent.


Grease it with oil. use 12 tbsp of oil for each bread. After greasing cut out equal strips and begin to roll first one.

After you finished rolling out the first strip, put it on top of the second strip and again roll it. Repeat with the rest of all strips.





Then put it on flat side and flatten with hands.

Flatten it well and punch it with special stamp "chakich" or a fork.

Bake in on a 230 degrees in preheated oven until golden.

You can see the layers in picture. Mmmm, it's so yummy!!! Surely try it and you will say a big thanks to me:) Enjoy with pleasure!
Yoqimli ishtaha!!!

Qovoq burma

"Qovoq burma" is a little bit time taking meal, again you have to work with a dough:) The difficult part is rolling it out, as thinner is dough as better. When I first cooked this dish, I just loved it, it is so tasty (especially if you are pumpkin lover as I am:) It is crunchy while hot and soft after a while. Makes 4 "Qovoq burma" from this recipe.
Ingredients:
150 ml of water
Half a tbsp of salt
Plain flour
300 gr grated pumpkin
3 onions, peeled and sliced (150 gr)
60 gr of butter
Sugar if your pumpkin is not sweet enough
Salt to taste
Vegetable oil for greasing and a little oil for frying
Make simple dough from water, salt and flour, cover the dough and let it stand for 15 min. While your dough is resting, make the filling. Melt the butter in a pan and fry onions until golden, add in salt and sugar, then mix well with grated pumpkin.
Roll out the dough in thin flat circle, then cut it in 4 equal pieces. Grease each piece with oil.

Now layer evenly the quarter of filling to one piece. And start rolling around itself.

After you formed a log, roll again into a snail.

Place it on it's flat side and slightly press with hands. Repeat with the rest of the dough and filling. Then heat up your pan and pour 25 ml of oil, put one "Qovoq burma" and reduce the heat to low, cover the lid, and fry until downside of "Qovoq burma" is golden, just check it up slightly pulling up with spatula. It will take around 7-8 min.

After, turn upside down and continue frying with the closed lid for another 7-8 min or until golden. Fry out the rest of your "Qovoq burma"s adding just a little bit oil each time. Totally I spent 30 ml of oil. Serve this meal topping with sour cream, Yum!
Yoqimli ishtaha!!!

Suli yormalik non (Oatmeal bread)

"Suli yormalik non" is very useful for cleaning intestines and helps body to be healthy. It is ideal for people who try to loose some weight:) Replace your usual white bread to this healthy bread and you will see the changes within a month. Besides it is very tasty and nourishing bread.
Ingredients for 4-5 loaves:
500 ml of milk (you can also use low fat milk)
30 gr of butter or cream
2 generous tbsp of dried yeast
1.5 tbsp of salt or to taste
1 tbsp of sugar (you can substitute with 2 tbsp of honey)
300 gr of oatmeal (remain some for sprinkling)
Whole wheat flour as needed
1 egg
Warm up the milk adding butter. Heat until butter will melt. Take from the heat add sugar and salt. Let it cool down slightly. It must be lukewarm. Mix yeast with oatmeal and 250 gr of flour. Add in to milk mixture. Stir in well. Now gradually add in enough flour to form a dough. Knead for 10 min. Cover the dough and let it raise for 1.5-2 hours in warm place.
Divide the dough in 5 equal pieces. Preheat your oven. Place your breads on baking sheets. Flatten them with the palm of your hands, punch the middle with "chakich" or a fork. Brush with beaten egg and sprinkle with some oatmeal. Bake until golden color. You will surely enjoy this delicious bread. Serve with some butter while it is hot or serve just with soups. You can keep this bread in freezer up to 3 weeks. If needed just defrost it in microwave oven for 3 minute on a high power. Enjoy!!!
Yoqimli ishtaha!!!

Obi non (Simple bread with water)

This bread is usually baked in so called "Tandur", but I make it in the oven also:)
It is easy to make, and always turn out to be good and tasty.
Ingredients for 6 "Obi non"
500 ml of lukewarm water
2 tsp of salt
1 package of dried yeast
Plain flour
Some seeds for sprinkling
Very few oil for brushing
In a lukewarm water dissolve salt and add in yeast. Gradually add flour and make soft dough. Cover the dough and let it rest for 2 hours in warm place. After, divide the dough to 6, put on a baking sheet, flatten each and stamp in the middle with "chakich" or a fork. Sprinkle some seeds. Let it stand covered for another 20 min, they will rise again. Bake them in preheated oven until golden red. Take from the oven and brush them with oil. They are good while hot and fresh! Serve immediately with some butter and honey. Enjoy!
Yoqimli ishtaha!!!

Qatlama (Flat bread)

"Qatlama" is one variety of Uzbek bread. It is flat and it has many slices in it. Good with soups. I love this crunchy bread when it is just ready and hot:)
Ingredients:
400 ml of water
2 tsp of salt
Plain flour as needed
300 ml of butter for greasing
Make not very firm dough from water, salt and flour. Cover it and let it stand for 20 min. Roll up in thin flat round. Grease with melted butter, and roll it up around rolling stick. (I use long wooden stick). Cut the dough along the stick lengthwise, put the stick to the side and again cut in 3 inch strips. Roll each piece around itself (or if you want to make more slices, then put 2,3 stripes together and then roll up around itself) and put on their flat side. Roll up them in round flat shapes to a thickness of 1 cm. Heat up frying pan with thick bottom. Coat with some oil or butter and fry each "Qatlama" on both sides until golden. Serve as hot and enjoy it!
Yoqimli ishtaha!!!

Piyozli pomidorli non (Tomato bread with onions)

Piyozli pomidorli non is just yummy bread! You can eat it just itself with butter and you'll see how finger licking delicious is it! Eat it while hot, just from the oven, serve with butter, and honey if you like. Making is easy, and you can keep it in freezer for 1 week. Just cover it before putting in a freezer.
Ingredients:
The dough is same as in "Pomidorli non"
3 onions, peeled and sliced
120 gr of butter of fat of lamb's tail
1 egg finely beat
It makes 3 loaves of bread from this amount of dough. When dough is ready to bake and risen enough for 2 hours, divide in 3. Roll each piece in thin flat circle shape. Grease with melted butter, sprinkle with onion. Roll tightly around itself forming a log. Now roll again in shape of snail. Put on your baking sheet and flatten with your hands. Punch it with a chakich (favorite stamp) or with fork, brush with the beaten egg mix, sprinkle with your favorite seeds and bake until red-orange. (You will smell it when it is ready). Or you can punch a wooden stick in the middle of the bread, and if it will come out clean, then bread is ready.
Just enjoy this tastiest bread!!!
Yoqimli ishtaha:)

Pomidorli non (tomato bread)

Today I remembered my grandmother who used to bake "Pomidorli non" in tandur, and I used to eat it while hot, enjoying with cold water. I don't know why, but I do ate it with cold water:) Sometimes I used to eat it with fresh milk also. Yummy! In memory of my granny I decided to bake Pomidorli non today. I bake it in the oven, of course it is not so tasty as in tandur non, but still we enjoy it very much. If you have tandur and you know how to bake in it, go ahead and bake this bread in tandur, but if you don't then it's not a big problem to bake it in oven as me:)
Ingredients:
I took 10 medium sized tomatoes
70 gr of butter
1,5 tbsp of dried yeast
1 tbsp of salt
1 tbsp of sugar
Plain flour as needed
1 egg, finely beat
Blend tomatoes in food processor until smooth and liquid. Heat it up, and add butter. Wait until butter melts and take it from heat. Wait until warm. Add in salt, sugar and yeast. Start adding flour until you will form nice, unsticky dough. Knead for 5 min. Cover it and let it rise for 2 hours. Preheat the oven, divide the dough in 5, roll up each in flat rounds,punch it with chakich (you can also use fork) brush with egg, sprinkle some your favorite seeds(I use sesame seeds and pepper), and bake until golden. Your bread will be pink:)and of course very delicious!!!
Yoqimli ishtaha!!!

Rayhonli qora non (whole wheat bread with basil )

This bread smells so good, that you will just love it. And it's very useful too. Basil will help you sleep well and it gives some calming effect also. If you have weak heart than this bred is for you.
You will need:
300 ml of milk
200 ml of sour cream
Dried yeast 1 tbsp
Salt 2 teasp
Sugar 1 tbsp
Whole wheat flour as needed
100 gr of butter or olive oil
Fresh or dried basil(I use dried one)
1 egg, slightly beat
Sesame seeds
Warm up your milk, add butter, stir well until butter dissolves, add in salt, sugar, yeast and mix them. Add flour at a time and form dough. Cover dough and let is rise for 2 hours.
Take your dough, divide in 4. Roll up each piece and rub it with melted butter. Generously sprinkle with basil. Now roll it tight, around itself. Make long tube. Now
roll it in snail. Shape all your bread in this manner.
Preheat the oven, put each snail in baking sheet. Carefully flatten it a little. Punch it with "chakich" - stamper, brush with egg, and sprinkle some seeds on it. Bake until golden and enjoy this delicious bread ever:)
Yoqimli ishtaha!!!

Qora non(bread with whole grain wheat flour)

This bread is very useful for the intestines as it helps to get rid of impurities in it. I usually make this kind of bread for everyday eating. It's fun making bread with my helper-daughter, she is so interested in shaping bread, and punching it with "chakich" - stamp for bread cooking. She loves brushing egg over the ready bread and sprinkling seeds on it. Sometimes some seeds go directly into her mouth:) She is so funny!!! She makes her own small breads, shaping them in a different ways, and she can't wait until they are ready. As soon as I take our her ready breads, she holds it with a towel and starts to eat them while they are hot:) Ingredients for 3-4 medium sized breads: 250 gr of full fat milk 250 gr of water 60gr butter 1.5 tsp of salt 1 tbsp of sugar 2 tbsp of dried yeast Whole grain wheat flour 1 beat egg Warm up milk, add in butter mix until butter will melt, add in water, salt, sugar. Mix well. Add yeast. Little by little add your flour until you form dough. Put in deep bowl, cover it, and put in the warm place for 2 hours. Divide dough in to 4 pieces. Put on your baking sheet, shape up your bread as your wish and stamp it. If you don't have stampers then punch it with a fork. Brush egg on it and sprinkle some of your favorite seeds. Bake until golden. Sog buling!!!(be healthy) Yoqimli ishtaha:)

Gushtli non (meat pie)

Gushtli non is like uzbek pizza, I am sure you will like it. You can shape up your gushtli non in different way, I make every time in different shape, like it can be basket, it can be crocodile, or it can be simple round pie:)No matter what is the shape, it is mouth watering taste will surprise you.
The dough for gushtli non is same with my sutli non, but you will take half of ingredients.
For filling you will take:
300 gr of lamb or beef
2 onions chopped
7 tbsp of butter
Cumin seeds, ground coriander, ground pepper
1 egg, sesame or poppy seeds
Finely chop up or just mince your meat, put it in deep bowl. Chop onions and fry them in butter until light golden.Take from the heat. Mix while hot with meat, add in spices.
Take your dough, divide in two, roll the one half in flat big round, put all of the filling, spread evenly all over. Roll out the other half and place it over meat filling. Pinch the edges. Notice that you should pinch it carefully, there must be no holes.Brush with finely beated egg and sprinkle with seeds:)
Preheat the oven, put the "Gushtli non" and bake it until golden.
Yoqimli ishtaha.