With raisins - 488 cooking recipes

Recipes with raisins are especially appreciated in the national cuisines of the Middle and Near East, as well as by peoples living along the Mediterranean coast. Raisins may contain seeds and can be dried without seeds. Seedless raisins are also called raisins. 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, small, seedless raisins. These raisins are made from very sweet white and green grapes. These raisins are called raisins, as well as sabza. The second type is dark-colored, seedless raisins. Made from black or red sweet or slightly sweet grapes. Otherwise, such raisins are called currant, shigani, bidana. The third type is a medium-sized raisin, with a single seed, light olive in color. The fourth type is a large-sized raisin, juicy, with several seeds. These raisins are produced from the Lady's Finger grape variety. As a rule, raisins of the first and second types are used in all confectionery products. The third type of raisins is excellent for making sweet pilaf and compotes. Raisins of the fourth type are used during the preparation of fruit drinks, kvass, and dried fruit compotes. However, rice with raisins can be prepared from both the first and second grade raisins. And a cupcake with raisins can be made from crushed raisins of the fourth type. 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 up half a kilogram of raisins!”