Uzbekistan at home

TOMATO AND ONION SALAD

500 g. (18 oz.) fresh tomatotoes, 3 onions, 1 fresh chili pepper, salt.

        Cut tomatoes into thin round slices. Cut onions and pepper into very thin semi-circular slices. Combine all ingredients in a bowl, add salt, mix lightly. Arrange a hillock in salad bowl and top each serving with sprig о f greens.

CURDS WITH GREENS

500 g (18 oz.) suzma, 1/2 bundle (2 oz.) green onions,1/2 hunch (1/2 oz.) fresh coriander and dill, salt to taste.

Grate suzma well, put in a bowl, mix with chopped greens, green onions, salt and pepper.

POMEGRANATE AND ONION SALAD

1 pomegranate, 2 onions, salt to taste.

    Place thinly sliced onions in a bowl and wash it 2-3 times in hot water and add salt. Mix in the half of the seeds from the pomegranate with the sliced onions. Crush and strain the other half of the seeds to make juice and add to onion mixture. Serve the salad decorated with onion cups filled with pomegranate seeds.

NAVRUZ SALAD

200 g (7 oz.) red radishes or cucumbers, 1 egg, I bundle (4 oz.) green onions, half bundle g (I oz.) dill, I bundle (2 1/2 oz.) fresh coriander, 2 leaves (1/3 oz.) lettuce, 225 g (8 oz.) cheese, 200 g (7 oz.) or 4/5 cup sour cream.

Dice radish and boiled egg; chop green onions, dill and fresh coriander; shred lettuce into very thin strips. Place ingredients in a bowl and combine with half of sour cream and spices. To serve, cover each portion with remaining sour cream and top with grated cheese.

TASHKENT SALAD

200 g (7 oz.) mutton or beef, 200 g (7 о z.) green radishes, 80 g (3 oz.) onions, 6 g (1 teaspoon) vegetable oil, 140 g or 5/8 cup mayonnaise, 2 eggs, 1/2 bunch (1/2 ог .) each dill, parsley, fresh coriander, and 1/2 bundle (2 oz.) green onions.

Во il meat and cut into thin strips. Peel green radishes, cut into thin strips, soak in cold water for 10-15 minutes, and drain. Fry thinly sliced onions in oil. Combine meat, radish, fried onions, mayonnaise, salt and pepper and mix. To serve, make a hillock in salad bowl, garnish with quartered boiled eggs, strips of boiled meat, and chopped green onions and greens. Top each serving with a coating of the remaining mayonnaise.

BAKHOR (SPRING) SALAD

200 g (7 oz.) mutton or beef, 120 g (4 1/2 oz.) tomatoes, 100 g (3 1/2 oz.) cucumbers, 1 onion or green onions, 4 cloves garlic, 2 eggs, dill, fresh coriander, 1 teaspoon vinegar, 20 g (1 1/2 tablespoons) vegetable oil, salt to taste.

Boil meat, remove from pot, and allow to cool. Cut meat, tomatoes, and peeled cucumbers into thin strips. Chop onions and mince garlic and greens. Combine above ingredients, mix well adding salt, ground black pepper, oil, and vinegar. To serve, arrange a hillock of salad in a bowl, garnish with quartered boiled eggs, slices of boiled meat, and greens.

SALAD DELIGHT

200 g (7 oz.) sweet bell peppers. Filling: 120 g (4 If 2 oz.) brinza (white goat cheese), 40 g (3 1/2 oz.) or 2/5 cup sour cream, 40 g butter, 2 cloves garlic, 1 bunch (1 oz.) dill.

Rinse brinza well in cold water. Grate and combine with minced garlic and dill. Add sour cream and butter and make an even mixture. Cut around pepper stems and remove seeds and white flesh from the inside. Wash peppers and then blanch them by scalding in boiling water. Cool and fill with brinza mixture. Slice peppers crosswise in rings to serve.

ZARAFSHAN SALAD

509 g (18 oz.) boneless chicken, 140 g (5 oz.) potatoes, 2 eggs, 40 g (1 1/2 oz.) tomatoes, 40 g (1 1/2 oz.) cucumbers, fresh coriander, celery leaves (from celeriac or celery root), 1/2 bundle (2 oz.) green onions, 120 g (4 1/2 oz.) or 1/2 cup mayonnaise.

Cut peeled potatoes into thin strips and boil in salted water for about 5 minutes and wash them in boiled cold water. Cut cooked chicken and boiled eggs into thin strips, saving some for garnish. Combine chicken and eggs with potatoes and mix in salt, ground black pepper, and mayonnaise. Arrange a serving of salad in hillock, top with remaining mayonnaise, garnish with chicken, tomato and cucumber slices, and greens.

KHASSIP-HOMEMADE SAUSAGE

200 g (18 оz.) mutton, sheep's intestines, 200 g (7 оz,) lungs, 1 spleen, 1 kidney, 100 g (3 1/2 оz,) mutton fat, 5 onions, 200 g or 1 cup rice, 1/2 cup water, salt, black pepper, cumin.

For the stuffing, finely dice mutton, fat, spleen, kidney and onions or put through a meat-grinder. Soak rice in 1/2 cup water. Add salt and pepper, combine with meat mixture and mix well. Clean intestines in cold water, rob in salt, and rinse. Repeat the process 2-3 times. Tie one end of sheep's intestines with a thread and hold open end with funnel inserted. Fill entire length of intestine with stuffing, and tie end, leaving a little space for expansion of the filling while cooking. Put in cold water and boil for 30 minutes. Cut into slices and serve either hot or cold.

BOILED TONGUE

1 kg or 2 1/4 lb.beef tongue, 2 carrots, 2 onions, 1 head garlic, 1 bay leave, dill and salt to taste.

Scrub tongue well, put in a pot of cold water (1-1 1/2 1 or 1 1/2 quarts), and simmer gently. To improve taste and aroma, peel and add carrots, onions, garlic, and seasonings. When done, remove from broth and place tongue in cold water to skin it more easily. Cut cleaned tongue diagonally into very thin slices. Serve before completely cool and garnish with greens. Can be served with cucumbers, tomatoes, lettuce, and other fresh and pickled vegetables.

KAYNATMA SHURVA - MEAT BROTH WITH VEGETABLES

500 g (18 oz.) mutton or beef, 500 g (18 о z.) potatoes, 400 g (14 oz.) carrots, 6 onions, 5 tomatoes, 1 chili pepper, 1 teaspoon ground black pepper, bay leaf, 1/2 bunch (1/2 oz.) fresh coriander, salt to taste.

Put cleaned and cut meat in pot with water. Bring to a boil and remove foam or scum from broth. Add whole peeled onions and carrots, quartered tomatoes, and spices. Cook on low heat for 20 minutes. Then add whole peeled potatoes and cook until potatoes are tender. In the final 3-4 minutes of cooking, add fresh coriander. Serve in kosas with freshly ground black pepper.        

KIFTA SHURVA - FRICANDEL SOUP

Meatballs: 300 g (11 о z.) mutton or beef, 80 g or 1/2 cup rice, 1 egg. Soup: 300 g (11 о z.) potatoes, 100 g (3 1/2 oz.) onions, 100 g (3 1/2 о z.) carrots, 100 g (3 1/2 о z.) tomatoes, 100 g (3 1/2 о z.) chickpeas, 40 g or 3 tablespoons vegetable oil.

Soak chickpeas in cold water for 5-6 hours. Put meat through a meat-grinder and place in a mixing bowl. Add pre-soaked rice, raw egg, salt and pepper. Make large meatballs and set aside. Chop onions and saute in a frying pan until brown. Then add sliced carrots and tomatoes, continue sauteing. Transfer sauteed vegetables to a soup kettle, add water, and bring to the boiling point. Add soaked or canned chickpeas and cook until (hey are just tender. Then add the formed meatballs. Finally, cut peeled potatoes into thin slices and add to the kettle with salt and seasoning to taste. 

KARAM SHURVA - CABBAGE SOUP

250 g (9 oz.) mutton or beef, 40 g or 3 tablespoons vegetable oil, 200 g (7 oz.) cabbage, 50 g (2 oz.) onions, 50 g (2 oz.)  carrots, 300 g (6 oz.) tomatoes, 200 g (7 oz.) potatos.

Cut meat into 20-30 g (1 oz) pieces and fry it in pan in vegetable oil until browned. Add sliced onions, large equal-sized pieces of carrots, and continue to saute. Then add shredded cabbage and quartered tomatoes. Pour in water and bring to a boil. Add quartered potatoes and cook on medium heat until done. In the final 5-10 minutes of preparation, remember to add salt and spices to taste. Serve soup garnished with fresh chopped greens.

KHASSIP SHURVA-SAUSAGE SOUP

300 g (11 о z,) boneless mutton, sheep's intestines, 1 spleen, 200 g (7 oz.) lungs, 1 kidney, 100 g (3 1/2 о z.) mutton fat, 3 onions, 1 cup rice, salt, black pepper, cumin.

For the stuffing, finely dice mutton, fat, spleen, lang kigney and onions or put through a meat-grinder. Add pre-soaked rice, spices, salt, pepper and a bit of water to meat mixture and combine well. Clean intestines in cold water, rub in salt, and rinse. Repeat the process 2-3 times. Tie one end of sheep's intestines with a thread and hold open end with funnel inserted. Fill entire length of intestine with stuffing, and tie end, leaving a little space for expansion of the filling while cooking. Cook whole intestine 1-2 hours in a large soup kettle on very low heal. Carefully remove the intestine and strain the broth. Return kettle to stove for another 20-25, adding your favorite vegetables and spices and more water if necessary. Allow sausage to cool, slice into individual portions, and pour soup into bowls. Serve garnished with chopped onions.

SOUP WITH STUFFED BELL PEPPERS

2 onions, 2-3 potatoes, 2 carrots, 3 tomatoes, salt and spices to taste, 12 bell peppers. Filling: 500 g (18 oz.) mutton or beef, 1/2 cup rice, 1 egg, 1 onion, 1/2 bunch  (1/ 2 oz.) parsley, salt and black pepper to taste.

Separate meat from bones. The bones go into a soup kettle to start the broth and the meat through a meat-grinder for filling. Combine minced meat with pre-soaked rice, beaten egg, finely chopped onions, parsley, salt and black pepper. To make stuffed peppers, remove stems and seeds from bell peppers and fill with meat mixture. Cut carrots into large pieces, dice onions, quarter tomatoes and add to kettle with broth. Boil vegetables 15-20 minutes, add stuffed bell peppers and pared and quartered potatoes and cook on low heat 30-40 minutes. In the final 5-10 minutes add salt and spices.

HUL NORYN - THIN NOODLES

300 g (11 о z.) mutton or beef, 300 g (11 oz.) kazy, 2 onions, 500 g or 3 3/4 cups flour, salt, pepper, and spices to taste.

Make dough as for Chuchvara. Roll out into 3 mm layers and cut into 3-4 cm strips. Boil meat and kazy for 2 hours, remove and cool. In the stock, boil noodle strips, and drain. Coat with vegetable oil and cut into thin noodles. Cut meal into thin strips and mix with thinly sliced onions and black pepper. Put portion into kosas, add a bit of broth, and a drop of wine vinegar.

CHALOP - BUTTERMILK SOUP

500 g or 2 cups yoghurt, 2 l or 8 cups water, 2 cucumbers, 100 g (3-4 oz.) radish, I bundle (4 oz.) green onions, 1/2 bunch (1/2 о z.) each dill, fresh coriander, and basil, pinch cayenne pepper,

Dilute yoghurt with cooled boiled water, add salt and cayenne pepper. Mix in thinly sliced cucumbers, radish, and chopped greens. Place in serving bowls and cool in a refrigerator.