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Friday, December 25, 2009

Shirqovoq (Pumpkin porridge with milk)

"Shirqovoq" is one of my favorite dishes in Uzbek cuisine. I love this tasty and healthy meal. It is very good for breakfast as it will keep you full for a long time.
1200 liters of milk (you can also use low fat milk)
200 gr of rice
350 gr grated pumpkin
Salt and sugar(or honey) to taste
Butter for serving
Heat up the milk in deep pot. Wash rice and put in the hot but not boiling milk. Stir well. Bring milk to boil, don't forget stirring it as rice can stick to the bottom of your pan. After milk will come to boil, reduce the heat and let it simmer for 15 min, then add in pumpkin. Stir occasionally and cook until rice is very soft. After rice is ready, continue to cook with closed lid in very low heat for 10 min. Add in salt and sugar (usually I use honey instead of sugar, as it is natural sweetener). Serve topping with 1 tbsp of butter. Mmmmmmm, yummy!
Yoqimli ishtaha!!!


  1. Hello Malika! Can you believe? In Poland we have a similar soup, but made with tiny homemade noodles instead of rice! Also eaten for breakfasts, my favourite in autumn season, when pumpkins are ripe.

    1. Ewa, I am also surprised that Poland cuisine has so many similarities with ours. Now you gave me an idea to learn about Poland cuisine:)