Elite life
Uzbekistan (Uzbek Recipes)
Ingredients:
2 cups rice
1 lb lamb or beef
2 lbs carrot
1/2 lb raisins
4 onion
1/2 cup vegetable oil
Salt
1 teaspoon mixed spice
Cayenne pepper, optional
Cooking Instructions:
Cover rice in water for 30 minutes. Meanwhile, cut meat into pieces, chop onion, sear in a little of the oil. Add carrots and fry until carrots are reddish brown. Add raisins. Place all this in a large pot and add water, salt, and spices and stew for half an hour or until water evaporates. Add rice and enough water so that the water level is 1 inch over the rice. Bring water to a boil. Lower heat, add remaining oil, cover and simmer about half an hour until water evaporates and rice is fluffy.
Servings: 5
Ingredients:
Ozbek Pilavi (Uzbekistan Pilaf Rice)
1 tsp cumin
5 cups of water, or beef stock
1 tsp red pepper
1/2 lb Lamb leg meat, cubed
1/3 cups of canola oil
2 Onions, finely diced
3 medium Carrots, julienned
5 Garlic heads
2 tsp salt
Cooking Instructions:
Saute onions and carrots, over medium heat until lightly browned. Add meat and stir until browned. Add 2 cups water, and cook over medium-high heat about 6-7 minutes until meat is tender. Add rice, and heads of garlic into stew. Add rest of the water, do not disturb layering of rice and stew, and boil uncovered until rice absorbs water, for about 45 minutes. When rice is soft reduce heat to minimum, cover pot and let the rice steam 2 more minutes.
Ingredients:
600 g (1 lb. 5 oz.) chicken breast
1/2 tsp. powdered saffron
2 cardamom pods
50 g (2 oz.) flaked almonds
50 g (3 tbsp.) butter
2 medium onions, finely chopped
1 clove of garlic, crushed
400 g (14 oz.) long grain rice
750 ml (3 cups) water
12 tbsp. raisins
4-8 dried apricots, cut into strips
2 tbsp. oil
Salt and black pepper
Cooking Instructions:
Sauté the onions in a heavy covered pan over low heat. This is where you'll find many differences in technique: some cooks like to brown the onion to give more flavor to the rice and cooking oil. Rinse the rice in several changes of water: this is the secret to obtaining fluffy distinct grains of rice and a plov with a nice texture; otherwise it will be heavy and sticky. Sprinkle the rice into the pot with the onions. Shake the pot to mix and allow the grains to be moistened with the liquid. Add the spices. Pour in the boiling water. The water should cover the rice by about 3 cm (1 1/2"). Stick the clove of garlic into the middle. Bring to a boil. Reduce the heat, cover and cook over low heat for 20 minutes or until the rice is cooked. At this point the rice should not have absorbed all the liquid. Meanwhile, cut the chicken into cubes and sauté in a mixture of butter (5 tsp.) and oil, with the raisins, apricots and almonds. Season with salt and pepper. Place all the ingredients in the kazanchik without mixing. Continue cooking over low heat until the chicken has cooked in the steam. Let rest for about 10 minutes with the heat off. Serve hot.
Ingredients:
1 kg (2 1/4 lb.) lamb or mutton, from the shoulder or leg, with some fat
2 tbsp. olive oil
2-3 large onions, julienned
3 large carrots, julienned
500-600 ml (2 to 2 1/2 cups) uncooked rice
1 - 1.25 (4-5 cups) boiling water
1 tsp. cumin seed
A pinch of saffron or turmeric
3 tsp. salt
Pepper
Cooking Instructions:
Sauté the onions in a heavy covered pan over low heat. This is where you'll find many differences in technique: some cooks like to brown the onion to give more flavor to the rice and cooking oil. Cut the lamb into small cubes; sear it with the onions and cook gently until done. Watch that it doesn't stick to the bottom. If necessary, add a little water, but no more than 60-100 ml (1/4-1/3 cup) at a time until the meat is tender. Season with salt and pepper. Drain and keep hot. Meanwhile, rinse the rice in several changes of water: this is the secret to obtaining fluffy distinct grains of rice and a plov with a nice texture; otherwise it will be heavy and sticky. Add the carrots to the zirvak - the name given to the oil-onion-meat mixture - and cook for about 10 minutes. Drain and set aside. Sprinkle the rice into the zirvak. Shake the pot to mix and allow the grains to be moistened with the liquid. Add the spices. Pour in the boiling water. The water should cover the rice by about 3 cm (1 1/2"). Bring to a boil. Reduce the heat, cover and cook over low heat for 20 minutes or until the rice is cooked. Place all the ingredients in the kazanchik without mixing. Let rest for about 10 minutes with the heat off. Serve hot.
Ingredients:
250 g (9 oz.) meat (lamb, veal or beef)
2 carrots
2 turnips
2 potatoes
2 stalks of celery
3 nice tomatoes
1 bunch of parsley
1 onion
1/2 cup of vermicelli
1 tbsp. oil
1 tsp. salt
1/2 tsp. pepper
A pinch of saffron
Cooking Instructions:
Peel and dice all the vegetables except the tomatoes. Place all the ingredients except the tomatoes and vermicelli in a pot. Add 2 liters (8 cups) water and bring to a boil. Blanch the tomatoes in boiling water for a few minutes; drain and refresh in ice water. Peel, remove the stem ends and mash the flesh with a fork. Add to the pot and mix well. Cover and cook over medium heat for 1 hour. Ten minutes before serving, add the vermicelli. Cover the pot by three-quarters and cook. Serve immediately.
Ingredients:
300 g of boiled meat
2-3 bunches of horseradish
1/2 cup mayonnaise
2 eggs
Salt to taste
2 cucumbers for garnish
Cooking Instructions:
Boil the meat and cut it into long strips. Cut the horseradish into cubes. Slice up hard boiled eggs. Mix and salt ingredients to taste. Pile in a vessel and pour over the mayonnaise. Place on a plate and garnish the salad with eggs, cucumber and meat.
Ingredients:
500 g of lamb
Garlic
Red cabbage
Turnip
Kohlrabi
Rutabaga
Vinegar marinated tomatoe
Cooking Instructions:
Wash the meat and cut into average size serving pieces. Salt them and fry in a pan, or tandoor. Before final roasting, sift over meat 1 tablespoon of flour. Place meat in a casserole dish, add tomatoes, and pour over 2 cups of meat broth; then to the oven where it will stew for 1.5 hours over a low heat. Serve with pickled and fresh vegetables.
Ingredients:
500 g of lamb
2 onions
10 g of green onion
20 g of tomatoes
Cucumbers
1/2 lemon
1 tablespoon vinegar
1 tablespoon butter
1/2 teaspoon black pepper
Cooking Instructions:
Wash and cut the lamb into 1" cubes, place in a large pan and add salt, pepper, sliced onions, vinegar, 1 tsp. Lemon and /or lime juice (100 g potato vodka optional) and mix. Place pan, covered, in refrigerator for 2-3 hours or overnight. Skewer the lamb on spits, alternating them with sliced onions. Brown the shashlyk on hot charcoals and turn frequently for 15-20 minutes so the lamb is evenly done. Before serving, place shashlyk (with or without spits) on a plate and pour oil (melted butter) and chopped green onions over lamb. Serve with cucumbers, sliced lemons and sliced tomatoes.
Ingredients:
300 g of wheat flour
2 eggs
80 g water
4 g of salt
200 g onion
50 g of smelt lard (anchovy paste if you can't find smelt lard)
1 g black pepper
10 g oil to grease a bowl
800 g of minced lamb meat filling:
80 g of lard
42 g of black pepper
350 g of onion
152 g of salt
30 g of green onion garnish.
Cooking Instructions:
Preparation of filling: mince loin of lamb, add eggs, lard, onion, salt, pepper and green onion and thoroughly mix. Prepare dough from flour, water, eggs and salt. After 30-40 minutes, roll it into thin, flat layers (about 50 g) and place filling on each layer, then roll the filling into the ready made "manti". Grease a bowl with oil and place "mantis" side by side and steam for 35 minutes. Place cooked "mantis" in meat broth and garnish with chopped green onion.
Servings: 6
Ingredients:
3 1/2 c Flour (add up to 1/2 cup -more if needed)
1 ts Salt
1 pk Yeast
1 1/2 c Milk
1 Egg (beaten)
Cooking Instructions:
Combine 1 cup flour, salt and yeast in a large bowl. Heat milk to hot (125 to 130 degrees) in saucepan then stir into flour. Add enough flour to make moderately stiff dough two and a half to three cups. Knead 10 minutes. Let rise covered in a warm place until doubled in bulk about 2 hours. Punch risen dough down and divide into 6 balls. On 3 lightly greased baking sheets flatten balls with hands into round pizza shapes 7 or 8 inches in diameter and 1/4 inch thick in center with 1 inch wide raised edges about 1 inch thick. Using ice pick or head of brad cover flat center of bread with decorative holes in concentric circles. Cover loaves in cloth and let stand 10 minutes. Brush loaves with beaten egg. Bake at 400 degrees until browned 15 to 20 minutes. Each loaf contains (approx): 311 calories 436 mg sodium 40 mg cholesterol 3 gram fat 59 grams carbohydrates 11 grams protein 0.18 gram fiber.
