Tuesday, November 9, 2010
Qiyma "Zarafshon" (Egg crepes with meat filling)
In Uzbekistan, nowadays this dish is very famous in many restaurants. But I myself tried this dish for the first time at a birthday party.I cooked it today and sharing the recipe with you.
Usually this dish is served with some side dish and today my side dish was mashed potatoes with green peas. It's up to you.
Ingredients for 6 "Qiyma Zarafshon"s:
50 gr of corn oil or any other vegetable oil
350 gr of minced meat (beef or lamb)
2 medium onions, peeled and chopped well (150 gr)
1 tsp of cumin seeds
1 tsp of ground coriander
pinch of fresh ground pepper
6 big eggs
Salt to taste
Originally, in the recipe it was told to use raw minced meat filling and bake the egg rolls in the oven, but I made some changes and fried minced meat for the filling. My oven is not perfect:)
Heat 50 ml of corn oil or any other vegetable oil and fry minced meat, constantly stirring for about 8-10 min, meat must give juice and then all the juice will evaporate. When meat is dry, add in onions and spices. Fry continuously stirring until onions are transparent and well cooked. Pour 30 ml of water, reduce the heat and cover the lid. Cook until all water will evaporate. At the end add in salt. Set the ready filling aside.
In another pan, fry all of the egg crepes. Fry crepes one by one, using one egg at a time. Just whisk the egg with a pinch of salt and pour it to the well heated pan, greased with some oil.
Fry until the bottom is golden in color, then turn carefully and fry another side.
Fry 6 egg crepes using 6 big eggs.
Now put 2 tbsp of ready filling in the middle of the crepe and fold it.
Serve with your favorite side dish or enjoy it just itself:)