500g mutton or beef, 500g (18 oz) turnips or carrots, 1 chili pepper, 15 black peppercorns, a few springs dill, 2 bay leaves, salt to taste.
 

Cut meat into 150-200g (6-7 oz) pieces and put in a large pot of boiling water. Add turnips, salt, peppercorns, bay leaves, dill, chili pepper and cook at a low boil for 1 to 1 1/2 hours. Remove meat and vegetables, cut into slices and serve.
 

200g (18 oz) mutton, sheep's intestines, 200g (7 oz) lungs, 1 spleen, 1 kidney, 100g (3 1/2 oz) mutton fat, 5 onions, 200g or 1 cup rice, 1/2 cup water, salt, black pepper, cumin.
 

For the stuffing, finely dice mutton, fat, spleen, kidney and onions or put through a meat-grinder. Soak rice in 1/2 cup water. Add salt and pepper, combine with meat mixture and mix well. Clean intestines in cold water, rub in salt, and rinse. Repeat the process 2-3 times. Tie one end of intestines with a thread and hold open end with funnel inserted. Fill entire length of intestines with stuffing, and tie end, leaving a little space for expansion of the filling while cooking. Put in cold water and boil for 30 minutes. Cut into slices and serve either hot or cold.
 

1 kazy, 100g (3 1/2 oz) onions, black pepper to taste
 

Place kazy in a pot with cold water, and bring to boil. Lower the heat and prick the casing of the kazy in several places with a pin or fork, cook for 2- 2 1/2 hours, drain, and cool. Slice onions in thin rings and mix black pepper. Serve kazy cold, cut into slices with the casing, and garnish with onions.
 

1kg or 2 1/4 lb fish, 200g or 1 1/2 cups flour, 1kg 1 quart cottonseed oil(or any vegetable oil).
 

Scale, if necessary, clean and prepare fish for cooking. Season to taste with salt and allow fish to reach room temperature. Roll in flour and fry in hot oil until golden brown. Drain fried fish in a wire basket or on plate covered with absorbent paper. Serve very hot as main course or cool for use as an appetizer.
 

1kg or 2 1/4 lb. beef tongue, 2 carrots, 2 onions, 1 head garlic, 1 bay leave, dill and salt to taste.
 

Scrub tongue well, put in a pot of cold water (1-1 1/2 or 1 1/2 quarts), and simmer gently. To improve taste and aroma, peel and add carrots, onions, garlic, and seasonings. When done, remove from broth and place tongue in cold to skin it more easily. Cut cleaned tongue diagonally into very thin slices. Serve Before completely cool and garnish with greens. Can be served with cucumbers, tomatoes, lettuce, and other fresh and pickled vegetables.
 

500g (18 oz) pumpkin, 20g or 1 1/2 tablespoon butter, 20g or 4 tablespoons sugar.
 

Peel and clean seeds from pumpkin. Chop into small pieces and place on a layer of a steamer. Sprinkle each piece with melted butter and sugar. Steam for 30 minutes. Steamed pumpkin may be served hot or cold.
 

Serves 1

• 2 lb Fresh pumpkin or squash
• 1/4 cup of Corn oil
• Sweet Tomato Sauce:
• 1 tablespoon Crushed garlic
• 1 cup of Water
• 1/2 tablespoon Salt
• 1/2 cup of Sugar
• 4 oz Tomato sauce
• 1/2 ts Ginger root, chopped fine
• 1 tablespoon Freshly ground coriander Seeds
• 1/4 ts Black pepper
• Yogurt Sauce: 1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt
• Garnish: Dry mint leaves, crushed

Peel the pumpkin and cut into 2-3" cubes; set aside. Heat the oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned.

Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid will be dried. Meanwhile Mix the ingredients for the yogurt sauce.

To serve:

Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.