Ingredients: Season the dish as you go along. 3. Season with salt, pepper, and cumin. Chunks of lamb, chicken, or lyulya (a mix of mutton and spices) served on steel skewers and topped with more slices of raw onion than you ever thought you'd encounter. I don’t know if this recipe is “authentic Uzbeck”, but this is how my grandpa does it, so that’s how I made it. Brown in oil. Dice/Mince the fat too. It should be a lot more pink in the middle. We have that same set at home, it’s what helped fill our crates when we came here (and if you know where we can get more, please let me know!) Once boiling, reduce the heat but keep it at a low boil. This attempt is from the Russian-published version and I don’t know how authentic it is. spices: salt, black pepper, coriander, cumin (to taste) It’s stored in some dusty suitcase somewhere…. 2 medium-large carrots, cut up in bite-sized quarter-moons (the recipe says to cube it, but I’m just not into all that chopping at 8PM) This is my “holy grail”, something I really want to learn to make; I don’t have the correct pot for this (it’s cooked in a “kazan“, a cast-iron pot much like a dutch oven that’s not enameled). If you like your veggies crisper, cook less, but make sure the meat is cooked. Salt, freshly ground black pepper, cumin – to taste, Ingredients for dough: When talking to Nora, the friend who was making these scrumptious packets, she said that dough can be finicky and the amount of water depends on the how dry the flour is and such things. Depending on how “wet” or “soft” you want the final dish. Fold 2 opposite sides of the dough so they meet above the meat mixture.

Oh, and these cups are called piala or pialushka (pronounced: pee-a-loosh-ka, with the emphasis on the “loo” part; with pialushki being the plural). It's often served with Adjika- a bright red, spicy sauce made from hot red peppers. Actually, my friends who have tasted this divine food, are still talking about it longingly, nine years later. Uzbek cuisine is famous for its fluffy flatbread, and these are deep-fried and served with either meat or vegetables inside. 1 small onion whole These portions are very filling. Cover with a heavy lid and cook on a low heat for about 1 and a half to 2 hours.

So we were very excited when a new friend offered to show me how to make these delicious morsels. All purpose white flour – 400 g 51 %, , for kazakh and uzbek recipes (see recipe of that name). See, we had some leftover dough as well as a little bit of the meat mixture. I’ve been wanting to try them here and so we did. I think it makes it much more tender and flavorful when cooking. I love lagman (pronounced: lah-g-mahn, with emphasis on the last syllable). I think this specific type is called “djigar”, but I could be wrong. 1/2 red pepper (cut 2 sides off) Fold the other 2 sides just like in Step 2. I grit my teeth and smile and since “sounds nice”. Lamb fat – 50 grams (DON’T SKIP THIS!) Tagged carrots, Lamb, mash, mashkhurda, mung bean, Rice, Uzbek cuisine, Uzbek food. It was pretty good, but of course, not like what you’d get in Tashkent pretty much at any bazaar, even the little sidewalk ones. I can’t say that about many places, but not many places claim to have Uzbek food. Fry a few more minutes. This is a dish for special occasions. I tried a few times in an enameled cast iron pot, but everything sticks, so there’s burned rice on the bottom affecting the taste of everything else. 1. 1/2 – 1 eggplant It’s best to marinate at least 8 hours, but a full 24 hours is better. As a matter of fact, I actually have two. So that’s what we did. 2. 2 red bell peppers 15 of the World's Best Savory Beef Stew Recipes Most people won't think twice about serving basic cornbread when is on the table. Notice the difference between the full portion of Lagman and the half portion here. Uzbekistan Food: What to Expect Uzbek cuisine shares a lot with the neighbouring countries of Central Asia, as well as with Turkey, China, and Nepal.

5. Also, notice that they’re served with sour cream and vinegar (the bottle behind the dish). Самый вкусный торт с лесными орехами и миндалем "Парижский коктейль". Not that absolutely everything was always fantastic, but it’s pretty great. And huge… The dough was a tad thick, but barely noticeable, and the meat was all good.

In a skillet saute onions until tender. Here I’m sacrificing a few manti to show you the inside. Then we ordered food. Steps: 2 garlic cloves finely minced 2 whole carrots Season the meat after cutting it up and let it sit for a bit and absorb the cumin and corriander. YUM! Reduce heat to medium or medium-low. Now you should have all sides folded up above the meat mixture and you have 4 corners. 1 head of cabbage (remove core) Posted in Bell pepper, Dinner, Lamb, Potatoes, Soup, Uncategorized, Uzbek food, Veggies, Tagged Lamb, shurpa, Soup, Uzbek cuisine, Uzbek food, I’ve never eaten an Uzbek dish that isn’t tasty. But to me, that’s just meat on a stick. And I’ve made it myself quite a few times and you can check out my version. So here’s what I used. I (and my family) have been craving this staple of Uzbek cooking for more than a decade, maybe even as long as 15 years.

So if you know where I can get my hands on a kazan, PLEASE LET ME KNOW! Tip 1. 2. First things first…. This was my second trip to this restaurant and I wish it were closer to where I live. The dish is juicy, flavorful, scrumptious, recognizable by the “number 8” design on top, and completely depends on fresh ingredients. My grandma has one that was made especially for her at her work as a sign of respect and appreciation. You start with a leg of lamb in a quantity that depends on how many people you’ll feed (I’d recommend at least a pound per person). 2 medium carrots (cut thinly into half or quarter moons) Salt & pepper the meat. See the carrots, onion, greens, and pepper chunks? That is why the vegetables are generally whole or halved. Zankou is the greatest chicken ever.”– New York Times. Add onions and let cook with the meat for a few minutes. 3. Its name means "five fingers" (besh = five and barmak = fingers) as it is typically eaten with one's hands.

1.5-2 lb of lamb (diced into large-ish pieces since the meat will shrink during cooking)

I guess we had a subconscious theme today with this dish and Nora’s Salad. The first time I was at this restaurant I also tried samsa. Of course it differs from how we make this kind of food at home and how it was made in Tashkent, but it’s pretty close given the limitations (the lamb species here is different from the lamb in Tashkent, so it’s missing the proper fat, and there are no tandyr (tandoori) ovens). But first things first. How do I know? I know, I could look it up. Mainly so I would know how much I’d need since I didn’t get a measurement for it from grandpa. And specks of emerald cilantro garnished the soup. But these were sooooo good! This sucker was the size of my head! 1-2 TBSP of each: ground cumin, ground corriander, corriander, cumin (yes, I used both ground and whole) Skip the soda. Remove as many seeds as possible, but if there are some left, that’s fine. 1 lb of lamb diced in bite-sized pieces (had it in the freezer since last summer, figured I should use it) See that fat? 1.5 cups of washed rice (the recipe calls for 300 grams and I don’t have a scale; but 1.5 cups was waaay too much, made it more like a stew; I think 3/4 cups would be better) When the dough comes together, separate it into 2 equal parts and let rest for about half an hour. This is also a layered dish. No need to chew, really. Ingredients for filling: Add water (depending on how much you use, but start with 5 cups) and let boil for about 20 minutes. So please stay tuned to the next post. Oil for frying (or if you have a deep fryer, that would work too) The ingredients. Cut the onion into half moons and soak in a water/vinegar solution for at least a half hour.

I’ve never made this before. parsley and dill (about 10 stems or so whole, if they’re kinda full)

The dough was rolled out and slightly stabbed with a fork.

to help give you the best experience we can. For the Meat: Cut meat into serving sized pieces. 5. Is it like mirepoix, is it something else? About a half hour before the soup is done, add the potatoes which have been cut into bite size pieces. Every Uzbek choykhona (tea house), café, and restaurant will amaze you with a choice of fresh salads like achichuk (shakarop, or Uzbek salad), turf chakka (sliced summer radish served with traditional yoghurt), chalop That they use beef instead of lamb is not authentic but that substitution is made often enough. We can’t let anything so good go to waste, so we combined them together into a most delicious bread (with meat). Marinate the meat and the fat with the spices and a bottle of seltzer water. This beef plov is something I can eat all week long and never get tired of it. This is done so it doesn’t puff up (we’re not making puff pastry after-all). But I was lazy and didn’t. 1.

As you can see in the picture, my dutch oven is a tad too small, so we had to improvise since the dish basically steams.

Please keep in mind that these are picked up by hand and if you can put the whole thing in your mouth, do. For me, it took about 5-6 cups of water. Since I don’t have the exact amounts of what we did, I do have a recipe that explains the basics of the mechanics. Leftover mashed potatoes and grated raw potatoes form the outside of the crisp and golden patties, making them both tender and crisp. Our first task was to dice the meat into very small pieces, about 1/16th inch in size. 1. A samsa is a minced meat, fat, spices, and onion mixture that’s wrapped in dough and baked in a tandoori oven (tandyr).

So let’s start at the beginning. Seriously. 2. MAKE IT SHINE! I love it when a plan comes together. 1/2 cup total of dill and flat leaf (Italian) parsley finely chopped It was pretty good, but not how I remember, but then again, it’s been more than 20 years since I’ve had an authentic samsa.