Menu Specials
Cooking Classes
Appetizers Class # 1 - Cutlery Selection & Knife Skills- Cutting, Dicing & Slicing
Soups Class # 2 - Culinary Definitions
Salads Class # 3 - Stocks Fundamentals
Fish Class # 4 - How to Make Sauces
Poultry Class # 5 - Cooking Methods:
Beef Class # 6 - Cooking Methods Baking/Pastry
Veal
Class # 7 - Eggs Anatomy
Lamb
Class # 8 - Meats: Selection & Cooking & Storing
Exotic Meats Class # 9 - Poultry: Selection & Cooking & Storing
Pasta Class # 10 - Fish: Selecting, Cutting, Cooking
Specialties Class # 11 - Vegetables
Side Dishes Class # 12 - Making Soups
Desserts Class # 13 - Seasoning
Pastries Class # 14 - Pastas

Baking Class # 15 - Legumes
Candy
Class # 16 - Rice & Grains
Chocolate  Class # 17 - Salads
Breakfast Class # 18 - Dressings
Beverages  Class # 19 - Breads
 
Class # 20 - Baking & Dough
BUKHARIAN DISHES
Class # 21 - Desserts
Beshbarmak
Class # 22 - Cakes
Vegetable Dolma
Class # 23 - Chocolate
Soutma, Yahni - Meat-Roll
Class # 24 - Plating & Presentation
Basma
Class # 25 - Carving & Decorating
Rishta Plov
Potato Kebob
Kourma Shurpa
Kazan Kebob
Fishy Shish Kebob
Hashlama
Azerbaijanian Plov
Osh savo
Authentic Bukharian Plof Recipe
Making Shurpa Soup
Making Manti (
Kovatok Dulma -
Cooking Pelmeni
Tasty Lagman Soup
Delicious Samosa
Dimlama Kabob Recipe
Karam Dulma - Stuffed Cabbage (Golubtsy)
Cooking Mashkitchiri
Making Shavlya - Rice Porridge with Meat + Video Tutorial
Preparing Mashkhurda
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 







 
 
 

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