Recipes with raisins are especially appreciated in the national cuisines of the Middle and Middle East, as well as by the peoples living along the Mediterranean coast.
Raisins can contain seeds and can be dried without seeds. Pitted raisins are otherwise called kishmish. The word kishmish, if translated from Arabic, means "dried grapes". Actually, raisins with and without seeds are obtained from grapes with and without seeds, respectively. Raisins are divided into four main types.
The first type is light-colored raisins, small, pitted. Such raisins are made from very sweet grapes of white and green colors. This raisin is called kishmish, as well as sabza.
The second type is dark-colored raisins, without seeds. It is made from black or red grapes, sweet or slightly sweet. Otherwise, such raisins are called korinka, shigani, bidana.
The third type is a medium-sized raisin, with a single stone, light olive color.
The fourth type is large-sized raisins, juicy, with several seeds. Such raisins are made from grapes of the "Lady's finger" variety.
As a rule, raisins of the first and second types are sent to all confectionery products. For making sweet pilaf, raisins of the third type are excellent for compotes. Raisins of the fourth type are used during the preparation of fruit drinks and kvass, compotes from dried fruits. However,
rice with raisins
can be prepared from both the first and second grade raisins. A
cupcake with raisins
can be made from crushed raisins of the fourth kind.
Cheburashka came to the store for raisins and asked the saleswoman:
- Do you have raisins?
- We don't have raisins, only in buns, - the saleswoman answers.
- Then pick me half a kilogram of raisins!
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