Lil Grom

Pelmeni Pelmeni (Russian: пельмeни — plural, pronounced [pjɪljˈmjenjɪ]; pelmen, Russian: пельмень — singular, pronounced [pjɪljˈmjenj]) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough.

Pelmeni are a particularly good means of quickly preserving meat during the long Siberian winter, especially eliminating the need to feed livestock during the long winter months. Thus, despite their Uralic origin, pelmeni were much influenced by the Siberian way of cooking.

The first mention of a dish similar to dumplings comes from ancient Greece, but the Ural region seems to be the origin place of the pelmeni. The word pelmeni is derived from pel'n'an' (пельнянь)—literally "ear bread" in the Finnic Komi and Udmurt languages. It is unclear when pelmeni entered the cuisines of the indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese jiaozi (in some dialects it is called Bāomiàn "包麵/包面"). Another theory suggests that pelmeni were carried by the Mongols to Siberia and the Urals, from where they gradually spread as far as Eastern Europe. Pelmeni became especially popular among Russian hunters.

Adding small amounts of cabbage, tomato and horseradish as well right into the mince is common for certain regions.

Temperature and humidity have considerable impact on dough consistency and stability.

The dough is made from flour and water, sometimes adding a small portion of eggs.

The filling can be minced meat (pork, lamb, beef, fish or any other kind of meat, venison being particularly traditional for colder regions) or mushrooms. The mixing together of different kinds of meat is also popular. The traditional Udmurt recipe requires a mixture of 45% beef, 35% mutton, and 20% pork. Various spices, such as black pepper and diced onions as well as garlic, are mixed into the filling. They are commonly topped with sour cream, mayonnaise, dill, red onions or vinegar, all of which are traditional to the region and can be produced in the Siberian climate.

Pelmeni (Russian: пельмeни — plural, pronounced [pʲɪlʲˈmʲenʲɪ]; pelmen, Russian: пельмень — singular, pronounced [pʲɪlʲˈmʲenʲ]) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough.

The debate about the exact place of origin is still active, with Ural and Siberia both maintaining strong claims.Pelmeni have been described as "the heart of Russian cuisine."

Spaghetti is made from ground grain (flour) and water. Whole-wheat and multigrain spaghetti are also available.

In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of noodles cooked past al dente, and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano or basil.

The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling, which was conveniently portable. Some historians think that Berbers introduced pasta to Europe during a conquest of Sicily. In the West, it may have first been worked into long, thin forms in Sicily around the 12th century, as the Tabula Rogeriana of Muhammad al-Idrisi attested, reporting some traditions about the Sicilian kingdom.

The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.

Spaghetti (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti.

Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it and it is frequently served with tomato sauce or meat or vegetables.