pepper, chili, parsley, yeah, that’s it, that ingredient, which i didn’t immediately understand, racombol’s onion, garlic, onion, garlic, yes, officially it’s called onion, and not officially spanish garlic, egyptian and even elephant onion . behind all these names there is a plant whose upper part looks like a parey onion, and an onion... looks like a head of garlic, it has a relatively mild taste, so rocombole can’t be used in culinary experiments any more easily than our garlic. lyudmila, can i take a bite of it, i’ll try it, please, where well, ours didn’t go to waste, but try it, it’s delicious, no, seriously, that’s pretty much how it is, i love garlic and i love onions, well... with lard, with bread, i ’ll try to make it for you, this combination is as delicious as the combination of lard and fish, i understand that eating it like this is impossible, impossible, but it plays its delicious, main role in this spicy sauce, i recommend it, but as you know, it’s not you'll get enough. therefore, local chefs offer pilaf as heavy artillery, and in order not to offend anyone, each cook has