Buckwheat? Oh, how trite is that! An ordinary side dish that will not surprise anyone. But no! Having prepared buckwheat according to this recipe, you will understand that this familiar product can surprise you. So, today HozOboz offers to cook buckwheat in a merchant way.
The name of the dish does not leave us the slightest doubt that in the past it was eaten by none other than merchants. They say it was one of their favorite foods. Simple peasants could not afford to cook such a dish, of course. And this is not surprising, since cereals are not simple, but overseas, and ordinary people could only afford meat for the holidays. By the way, they cooked buckwheat in a merchant's way in pots - they baked it in an oven. You can also bake this dish in the oven, but there is an easier option - cook it in a skillet. So it's more convenient and faster.
And there is also the option of cooking merchant buckwheat with ribs. You can try it somehow, but with minced meat, it seems to us, it turns out no worse, and maybe even better. Tender - that's for sure! By the way, the word "buckwheat" itself comes from a shortened version of "Greek groats", since it came to us, it is assumed, from Greece. The birthplace of buckwheat is Nepal and India, where it was specially grown about 4 thousand years ago. Then the cereal came to Asia, the Middle East, and, finally, in the 16th century - to Europe. It is interesting that Europeans do not have one name for buckwheat: in Italy it is “Turkish grain”, and in Portugal and France it is “Arab grain”. But enough words - it's time to get down to business!
Buckwheat is one of the most useful. It even contains vegetable protein, which makes it a very important product in the diet of vegetarians. Steeper in this regard, except that peas. Buckwheat is rich in starch, a carbohydrate that nourishes our body. The composition of cereals also contains fiber, which gives long-term saturation. So there is nothing surprising in the fact that buckwheat is found in a wide variety of diets.