Dishes from Grains and Beans<\/h1>

The ancient dish of national cuisine, mamaliga Moldovan style, is considered by the locals not only as a side dish or a separate meal, but also as the second bread. In ancient times, peasants baked bread from finely ground cornmeal, as wheat was not affordable for them.

Buckwheatotto is a dish that resembles risotto but is made from buckwheat instead of rice. It is an invention of skilled chefs who managed to give simple buckwheat porridge a new and exquisite taste.

A Japanese dish, yakimeshi with chicken and vegetables, somewhat resembles the well-known pilaf. However, in the composition of this dish, in the method of preparation, in the set of vegetables and spices, there are clear differences. Seasonal vegetables are necessarily included in yakimeshi, and they are not cooked until completely soft, but should remain firm and even retain some crispness. Fluffy rice is necessarily seasoned with soy sauce and fresh ginger.

Perhaps in every Uzbek city there is its own recipe for pilaf and they have many similar moments. However, the Samarkand pilaf stands out noticeably in this list. Its feature is that it is not mixed, but laid out on a common plate in layers: a layer of rice, a layer of carrots, and on top – meat. Traditionally, pilaf is eaten with hands, alternating the products as one wishes.