🫔 Crispy Lavash Rolls with Potato and Mushroom Filling

📝 Ingredients:

For the filling:
* Pita bread / lavash – 2 large sheets
* Potatoes – 500 g
* Champignons – 350 g
* Onion – 1 piece
* Fresh herbs – 1 bunch
* Salt – to taste
* Ground black pepper – to taste

For frying:
* Vegetable oil – for frying

🔥 Preparation:

1. Peel the potatoes, cut them into pieces, and boil in salted water until tender.

2. Drain the potatoes and mash them until smooth.

3. Finely chop the onion.

4. Dice the champignons into small pieces.

5. Heat a little vegetable oil in a frying pan.

6. Fry the onion until soft, then add the mushrooms.

7. Cook the mushrooms and onion until the mushrooms are golden and the extra liquid has evaporated.

8. Add the fried mushrooms and onion to the mashed potatoes.

9. Finely chop the fresh herbs and add them to the filling.

10. Season with salt and ground black pepper.

11. Mix everything well until the potato-mushroom filling is evenly combined.

12. Lay the first sheet of lavash or thin pita bread on the work surface.

13. Spread half of the potato and mushroom filling evenly over the sheet.

14. Place the second sheet of lavash on top.

15. Spread the remaining filling evenly over the second sheet.

16. Roll everything tightly into one long roulade.

17. Cut the roll into thick slices.

18. Heat a little vegetable oil in a frying pan.

19. Place the slices cut-side down in the pan.

20. Fry on both sides until golden brown and crispy.

21. Serve warm.

📌 Notes:

* The video shows the filling being spread over two layers of lavash, then rolled tightly and sliced before frying.

* This recipe uses thin lavash or pita bread instead of homemade dough, which makes it quick and easy.

* The mushroom mixture should be cooked until the moisture evaporates, or the filling may make the lavash soggy.

* Mash the potatoes while they are hot so the filling turns smooth.

* Let the filling cool slightly before spreading it on the lavash so the bread does not tear.

* Spread the filling in a thin, even layer so the roll is easier to shape.

* Roll the lavash tightly so the slices hold together during frying.

* Use a sharp knife to cut the roll into neat pieces.

* Fry over medium heat so the outside becomes crisp without burning.

* These rolls are best served fresh and warm, while the outside is crispy.

* They can be served with sour cream, yogurt-garlic sauce, or a fresh vegetable salad.

💡 Summary:

* Lavash is a thin flatbread. If you cannot find it, use large thin flour tortillas, though the texture will be slightly different.

* Champignons means regular white button mushrooms or cremini mushrooms.

* This dish is similar to crispy pan-fried potato and mushroom roll-ups made with flatbread.

* It works well as a snack, appetizer, or meatless meal.

OP/Prep vid: http://www.jlaforums.com/viewforum.php?f=122

🍗 French-Style Chicken with Potato, Tomato and Cheese

📝 Ingredients:

For the chicken:
* Chicken breast – 1 whole
* Salt – to taste
* Chicken seasoning – to taste
* Ground black pepper – optional, to taste

For the topping:
* Potato – 1 piece
* Tomato – 1 piece
* Onion – 1 piece
* Mayonnaise or sour cream – 2 tbsp
* Dutch cheese – 120 g
* Fresh herbs – to taste
* Salt – to taste
* Chicken seasoning or spices – optional, to taste

🔥 Preparation:

1. Prepare the chicken breast. Cut it into several thin fillets or cutlets.

2. Place the chicken pieces in a bowl or on a plate.

3. Season the chicken with salt and chicken seasoning on both sides.

4. Arrange the seasoned chicken pieces in a baking dish.

5. Peel the potato and grate it on a coarse grater.

6. Finely chop the onion.

7. Dice the tomato into small pieces.

8. Place the grated potato, onion, and tomato in a bowl.

9. Add mayonnaise or sour cream.

10. Add chopped fresh herbs.

11. Season lightly with salt and spices, then mix everything well.

12. Spread the potato-tomato mixture evenly over the chicken pieces.

13. Grate the Dutch cheese.

14. Sprinkle the grated cheese generously over the top.

15. Bake in a preheated oven at 180°C for about 30-35 minutes, or until the chicken is fully cooked, the potato is tender, and the cheese is melted and golden.

16. Let the dish rest for a few minutes before serving.

17. Serve hot with salad, rice, vegetables, or as a main dish on its own.

📌 Notes:

* The video shows the potato being grated and mixed with tomato, onion, mayonnaise or sour cream, and herbs before being spread over the chicken.

* This is not “French meat” in the classic beef or pork sense. It is a chicken version of the popular Eastern European-style baked meat dish with vegetables, mayonnaise or sour cream, and cheese.

* Cut the chicken into thinner pieces so it cooks evenly under the topping.

* Grated potato should be spread in a thin layer so it has time to cook through.

* If the grated potato releases a lot of liquid, squeeze it lightly before mixing with the other topping ingredients.

* Use either mayonnaise or sour cream. Mayonnaise gives a richer, more golden topping, while sour cream makes the dish a little lighter.

* Dutch cheese can be replaced with Gouda, Edam, mozzarella, cheddar, or another good melting cheese.

* Do not add too much salt because the cheese and chicken seasoning may already be salty.

* If the cheese browns too quickly, cover the dish loosely with foil and continue baking until the chicken is done.

* The chicken is fully cooked when the internal temperature reaches 165°F / 74°C.

* Letting the dish rest for a few minutes makes it easier to serve neatly.

💡Summary:

* Chicken breast means boneless, skinless chicken breast.

* Dutch cheese usually means a mild semi-hard cheese, similar to Gouda or Edam.

* This dish is similar to baked chicken cutlets topped with a creamy potato, tomato, onion, herb, and cheese mixture.

* “French-style meat” is a common name in Eastern European home cooking, but it is not a traditional French recipe.

OP/Prep: http://www.jlaforums.com/viewtopic.php?t=675692141

🍖 Chicken Meat Roll with Bell Peppers, Cheese and Pomegranate Sauce

📝 Ingredients:

For the roll:
* Chicken fillet – 1 kg
* Onion – 1 piece
* Yellow bell pepper – 1/2 piece
* Red bell pepper – 1/2 piece
* Cheese – 200 g, optional
* Salt – to taste
* Ground black pepper – to taste
* Smoked paprika – to taste

For shaping and finishing:
* Smoked paprika – for sprinkling before shaping
* Pomegranate sauce or pomegranate molasses – 1-2 tbsp, for brushing
* Parchment paper or foil – for baking
* Plastic wrap – for shaping, optional
* Fresh herbs – optional, for serving

🔥 Preparation:

1. Prepare the chicken fillet. Cut it into pieces and grind it in a meat grinder or food processor until it becomes minced chicken.

2. Peel the onion and finely chop it, or grind it together with the chicken.

3. Finely dice the yellow and red bell peppers.

4. Place the ground chicken in a large bowl.

5. Add the onion, diced bell peppers, salt, black pepper, and smoked paprika.

6. Mix everything very well until the chicken mixture becomes sticky and evenly combined. This helps the roll hold its shape.

7. Lay a sheet of plastic wrap, parchment paper, or foil on the work surface.

8. Sprinkle the surface with smoked paprika and a little black pepper.

9. Spread the chicken mixture over the seasoned surface into an even rectangle.

10. If using cheese, grate it or cut it into thin pieces and spread it over the chicken layer, leaving a small border around the edges.

11. Using the plastic wrap, parchment, or foil to help, roll the chicken mixture into a tight roll.

12. Seal the edges and shape the roll neatly so the filling stays inside.

13. Transfer the roll seam-side down to a baking tray or baking dish lined with parchment paper or foil.

14. Bake in a preheated oven at 180°C for about 40-50 minutes, or until the chicken is fully cooked through.

15. Near the end of baking, brush the roll with pomegranate sauce or pomegranate molasses.

16. Return the roll to the oven for another 5-10 minutes, until the top becomes glossy and lightly caramelized.

17. Let the roll rest for 10 minutes before slicing.

18. Slice and serve warm with potatoes, rice, vegetables, salad, or your favorite side dish.

📌 Notes:

* This recipe is made from chicken fillet that is turned into ground chicken, then shaped into a roll.

* If you already have ground chicken, you can use it instead of grinding the fillet yourself.

* Mix the chicken mixture well until it becomes slightly sticky. This helps the roll hold together after baking.

* Dice the bell peppers finely so they distribute evenly and do not make the roll fall apart.

* Cheese is optional, but it makes the roll juicier and more flavorful.

* Use a cheese that melts well, such as mozzarella, gouda, cheddar, or Monterey Jack.

* Do not add too much cheese or place it too close to the edges, or it may leak out during baking.

* The smoked paprika sprinkled before shaping gives the outside of the roll extra color and flavor.

* The dark sauce brushed on top appears to be pomegranate sauce or pomegranate molasses. It adds a glossy finish and a sweet-tart flavor that pairs well with chicken, peppers, and smoked paprika.

* If you do not have pomegranate sauce, you can use barbecue sauce, teriyaki sauce, or a honey-soy glaze instead.

* Parchment paper, foil, or plastic wrap makes it easier to shape the roll tightly. If using plastic wrap, remove it before baking.

* Letting the roll rest before slicing helps keep the juices inside and makes cleaner slices.

* The chicken is fully cooked when the internal temperature reaches 165°F / 74°C.

* This roll can be served hot as a main dish or chilled and sliced for sandwiches or a snack platter.

💡 Summary:

* Chicken fillet means boneless, skinless chicken breast.

* This dish is similar to a baked ground chicken roulade or chicken meatloaf roll.

* Smoked paprika adds color and a mild smoky flavor. Regular paprika can be used if needed.

* Pomegranate molasses is a thick, tangy-sweet pomegranate syrup often used as a glaze for meat.

* Bell peppers add sweetness, color, and moisture to the chicken roll.

OP/Prep Vid: http://www.jlaforums.com/viewtopic.php?t=675513671

🥟 Sweet Lazy Vareniki with Strawberries

📝 Ingredients:

For the vareniki:
* Cottage cheese – 360 g
* Egg – 1 piece
* Sugar – 2 tbsp
* Flour – 3 tbsp, plus extra for shaping if needed
* Salt – a pinch

For serving:
* Strawberries – to taste
* Sour cream, Greek yogurt, or sweet cream – optional
* Butter – optional
* Extra sugar or powdered sugar – optional

🔥 Preparation:

1. Place the cottage cheese in a bowl.

2. Add the egg, sugar, and a pinch of salt.

3. Mash and mix everything well with a fork until combined.

4. Add the flour and mix until a soft, slightly sticky dough forms.

5. Lightly dust the work surface with flour.

6. Transfer the dough to the floured surface and gently shape it into a log.

7. Cut the log into small bite-sized pieces.

8. Bring a pot of lightly salted water to a boil.

9. Carefully drop the vareniki into the boiling water.

10. Stir gently so they do not stick to the bottom.

11. Once the vareniki float to the surface, cook them for another 1-2 minutes.

12. Remove them with a slotted spoon and transfer to a bowl.

13. Add a little butter if desired, so they do not stick together.

14. Serve warm with sliced strawberries and sour cream, yogurt, sweet cream, or powdered sugar.

📌 Notes:

* Lazy vareniki are a quick version of traditional cottage cheese vareniki, without rolling dough and filling each dumpling.

* The dough should be soft and slightly sticky. Do not add too much flour, or the vareniki may turn out dense and rubbery.

* If the cottage cheese is very wet, drain it first before mixing the dough.

* For a smoother texture, the cottage cheese can be mashed well with a fork or blended briefly.

* Boil the vareniki gently. A very strong boil can make them fall apart.

* Once they float, they only need a short time to finish cooking.

* Strawberries can be replaced with blueberries, raspberries, cherries, peaches, or any fruit you like.

* These are best served warm, but they can also be eaten at room temperature.

* If serving as dessert, add powdered sugar or a little honey.

* If serving for breakfast, sour cream or Greek yogurt works very well.

💡Summary:

* Lazy vareniki are similar to soft cottage cheese dumplings or sweet cheese gnocchi.

* Cottage cheese in the U.S. is often wetter than Eastern European-style cottage cheese, so draining it first helps the dough hold together.

* Farmer cheese gives the most traditional texture, but drained cottage cheese or ricotta can also be used.

* These are usually boiled, not baked or fried.

OP/Prep Vid: http://www.jlaforums.com/viewtopic.php?t=675512789

A gymnast girl and Mishka - a symbol of the Olympics-80 - during the grand opening of the VII Summer Spartakiad of the USSR peoples. Moscow, July 21, 1979.

The handwriting of a 5th grade student in the USSR. 1951.

GAZ Victory Sport 1950

🍞 Layered Cheese-Garlic Bread

📝 Ingredients:

For the dough:

• Milk – 125 ml
• Dry yeast – 6 g
• Butter – 30 g
• Egg – 1 piece
• Sugar – 1 tbsp
• Salt – 0.5 tsp
• Flour – 290 g

For the filling:

• Butter – 30 g
• Cheese – 60-80 g
• Garlic – to taste
• Fresh herbs – to taste
• Spices – to taste
• Egg yolk – for greasing

🔥 Preparation:

1. Add the yeast and sugar to the warm milk, stir, and leave for a couple of minutes.
2. Add the salt, softened butter, and egg.
3. Gradually add the flour and knead the dough for about 15 minutes until smooth and elastic.
4. Cover the dough and leave it in a warm place for 1 hour, or until doubled in size.
5. For the filling, mix the softened butter with minced garlic, chopped herbs, and spices. Grate the cheese.
6. Roll the risen dough into a thin rectangular sheet.
7. Spread the garlic-herb butter evenly over the surface and sprinkle with the grated cheese.
8. Cut the dough into squares.
9. Stack or fold the squares slightly overlapping and place them upright into a loaf pan or baking dish.
10. Brush the top with egg yolk.
11. Bake in a preheated oven at 180°C for about 20 minutes, or until golden brown.
12. Let the bread cool slightly before serving.

📌 Notes:

• This bread is similar to pull-apart bread, with soft layers that can be separated by hand.
• Use warm, not hot, milk so the yeast activates properly.
• Add the flour gradually, since the exact amount may vary depending on the brand and humidity.
• The dough should be soft and elastic, but not sticky.
• Any good melting cheese works well, such as mozzarella, cheddar, gouda, Monterey Jack, or a mix.
• Fresh herbs like parsley, dill, chives, or green onions all work well in the filling.
• Garlic can be adjusted to taste depending on how strong you want the flavor.
• Do not pack the dough pieces too tightly into the pan, or the bread may not expand evenly.
• If the top browns too quickly, cover it loosely with foil for the rest of the baking time.
• This bread is best served warm, when the cheese is soft and the layers pull apart easily.
• It goes well with soups, salads, pasta, or as a savory snack.

💡 Summary:

• This is a savory pull-apart style yeast bread with cheese, garlic, and herbs between the layers.
• Dry yeast means active dry yeast or instant yeast, though rise times may vary slightly depending on which one you use.
• A loaf pan works best for shaping, but a small baking dish can also be used.

OP/Prep Vid: http://www.jlaforums.com/viewtopic.php?t=675233961

The start of the working day at the VEF electrical factory in Riga, USSR - 1970s

Leonid Ilyich Brezhnev during the lighting of the Eternal Flame at the Tomb of the Unknown Soldier. Alexander Garden, May 8, 1967.

🫓 Katlama Layered Flatbread

🌶 Ingredients:

For the dough:
* Milk – 350 ml
* Salt – 1.5 tsp
* Dry yeast – 1/2 tsp
* Flour – 550-580 g

For layering and brushing:
* Butter – 200 g, melted

🔥 Preparation:

1. Warm the milk slightly. It should be warm, not hot.

2. Add the salt and dry yeast to the milk. Stir well.

3. Gradually add the flour and knead into a soft, smooth dough. Start with 550 g of flour and add more only if needed.

4. Cover the dough and let it rest in a warm place for about 40-60 minutes, until it becomes softer and slightly risen.

5. Divide the dough into several equal pieces.

6. Roll one piece of dough into a very thin round or rectangular sheet.

7. Brush the surface generously with melted butter.

8. Roll the buttered dough into a long log, then coil it into a spiral.

9. Tuck the end underneath and gently press the spiral down.

10. Repeat with the remaining dough pieces.

11. Let the shaped spirals rest for 10-15 minutes so the dough relaxes.

12. Roll each spiral gently into a flat round bread. Do not press too hard, so the layers stay visible.

13. Heat a dry frying pan or griddle over medium to medium-low heat.

14. Place one katlama in the pan and cook until the bottom is golden brown.

15. Flip and cook the other side until golden and cooked through.

16. While cooking, brush the top with melted butter. Flip again if needed and brush the other side as well.

17. Transfer the finished katlama to a plate and brush with a little more melted butter while hot.

18. Repeat with the remaining flatbreads.

19. Serve warm, tearing apart the flaky layers by hand.

📌 Notes:

* The video shows the katlama being cooked in a frying pan until golden, then brushed with melted butter while hot.

* The spiral shape is important because it creates the visible layered texture inside the bread.

* Use warm milk, not hot milk, so the yeast stays active.

* This dough uses only a small amount of yeast, so it will not rise like regular bread dough. It should become softer and easier to roll.

* Add the flour gradually. The dough should be soft and pliable, not stiff.

* Roll the dough thin before brushing with butter. Thin dough creates better layers.

* Do not skip the resting time after shaping the spirals. Resting makes the dough easier to roll out without tearing.

* Cook over medium to medium-low heat. If the heat is too high, the outside will brown before the inside cooks through.

* Brush with butter while hot for a softer, richer finish.

* Katlama is best served fresh and warm.

* Leftovers can be reheated in a dry pan for a few minutes to bring back the texture.

💡 Summary:

* Katlama is a layered flatbread, similar in idea to a flaky pan-cooked bread or paratha-style flatbread.

* It is not a tortilla and not a pita. The texture is softer, richer, and more layered because of the melted butter.

* Dry yeast means active dry yeast or instant yeast. Either can work here because the dough rests before shaping.

* Butter can be replaced with ghee for a more traditional, richer flavor.

* Serve it with soups, stews, salads, grilled meat, or simply with tea.

OP/Vid: http://www.jlaforums.com/viewtopic.php?t=675438080

🥯 Poppy Seed Buns

📝 Ingredients:

For the dough:
* Flour – 300-400 g
* Dry yeast – 5 g
* Sugar – 2 tbsp
* Salt – a pinch
* Egg – 1 piece
* Milk – 200 ml
* Butter – 100 g, softened
* Egg – 1 piece, for brushing

For the poppy seed filling:
* Poppy seeds – 120 g
* Sugar – 100 g
* Milk – 300 ml

🔥 Preparation:

1. Warm the milk until it is warm, not hot.

2. Add the dry yeast and sugar to the warm milk. Stir and leave for 5-10 minutes, until the yeast begins to activate.

3. Add the egg and a pinch of salt, then mix.

4. Gradually add the flour and knead into a soft dough. Add the flour in parts, because you may not need the full amount.

5. Cover the dough and leave it in a warm place for about 1 hour, or until it rises and becomes soft and airy.

6. While the dough is rising, prepare the poppy seed filling. Add the poppy seeds, sugar, and milk to a saucepan.

7. Cook the filling over low heat, stirring often, until the poppy seeds soften and the mixture thickens.

8. If there is extra liquid, drain it off. Let the filling cool completely before using.

9. Roll the risen dough into a thin rectangular sheet.

10. Spread the softened butter evenly over the dough.

11. Spread the cooled poppy seed filling over the buttered dough.

12. Roll the dough tightly into a log.

13. Cut the roll into equal pieces to form buns.

14. Place the buns on a baking tray lined with parchment paper, leaving space between them.

15. Cover and let the buns rest for 15-20 minutes.

16. Brush the tops with beaten egg.

17. Bake in a preheated oven at 180°C for about 20-25 minutes, or until the buns are golden brown.

18. Let the buns cool slightly before serving.

📌 Notes:

* The video shows the dough being rolled out, spread with softened butter, covered with poppy seed filling, rolled into a log, and sliced into individual buns.

* The butter is spread over the rolled dough before adding the poppy seed filling, which gives the buns a richer, softer texture.

* Use warm milk for the yeast, not hot milk. Hot milk can kill the yeast.

* Add the flour gradually. The dough should be soft and slightly tender, not stiff or dry.

* The poppy seed filling should be thick before spreading. If it is too wet, the buns may become soggy or leak during baking.

* Let the poppy seed filling cool completely before spreading it on the dough.

* For a smoother filling, the cooked poppy seeds can be ground or blended after cooking.

* Roll the dough tightly so the buns have a nice spiral shape.

* Use a sharp knife or thread to cut the roll into neat pieces.

* Leave space between the buns on the baking tray because they will rise while baking.

* Brush with egg before baking for a glossy golden top.

* These buns are best served fresh, slightly warm, or at room temperature.

💡 A few more things:

* These are sweet yeast buns with a poppy seed swirl filling.

* Dry yeast can mean active dry yeast or instant yeast. If using active dry yeast, let it foam in warm milk first.

* Poppy seed filling should be thick and spreadable, similar to a paste.

* If you have ready-made canned poppy seed filling, you can use it instead of cooking the poppy seeds with milk and sugar.

OP: http://www.jlaforums.com/viewtopic.php?t=675341060

This is what Moscow looked like in 1956.
A scene from the film "Staryk Hotabich"

In 1940, the first Soviet small-engine car, the "KIM-10", was assembled at the KIM automobile plant in Moscow.

September 7, 1947, eight high-rise buildings were simultaneously laid in Moscow "for the people of socialist society, for the builders of communism, for new people". As a result, seven of these famous Stalinist skyscrapers were built.

Poster on the development of children's healthcare.

Shubina G., 1940.