Saturday, October 16, 2010
This variety of pilaf in ancient times was famous among cattle breeders as a great source of energy and nutrition. Usually it is cooked in Tashkent and mostly in winter time. This very high calorie dish is not recommended for the people who suffer from high blood pressure and stomach ulcers.
Tastes amazing! The flavor of horse meat sausages - "Qazi" goes so good with carrot and rice! Before cooking "Qazi palov" you should cook "Qazi" as in my recent post about "How to cook "qazi"" and set the sausage aside.
100 gr of oil
3 big onions, peeled and sliced (about 250 gr)
4-5 carrots, peeled and cut in thin long strips or flaked (about 300 gr)I used unusually red carrots as I couldn't find regular orange ones:)
300 gr of rice, I as always used basmati
Broth of boiled "qazi"
200 gr of chickpeas soaked for at least 8 hours (optional, you can do it without)
1 tbsp of gorund coriander
1tsp of cumin
Salt to taste
Heat the oil well. Put in onions and fry until nice golden color.
Add in carrots and fry until half done. Pour in enough broth to cover the carrots for about half inch and immediately put in chickpeas. Broth must be completely cooled, if you are using chickpeas, if you are cooking it without, than you can pour hot broth.
Now bring to boil and then, lower the heat, half cover the lid and cook it for about 40 min or until chickpeas are soft and almost all broth is evaporated. Don't forget about spices:)
After, put in whole of "qazi" on top of the carrots (in my case it was half of "qazi" as the rest was gone:))
and layer washed rice all over "qazi". Layer the rice evenly.
Pour enough broth to cover the rice for about 1.5-2 cm and bring to boil. If you are out of broth, then you can use water for that purpose. Boil it over high heat until all water is evaporated, don't forget to put in salt. After all water has evaporated, mix only the top of the rice and lower the heat. Cover the lid and cook for 15- 20 min, then open up the lid, again mix only the top of the rice and cover the lid. Cook for another 10 min. Take from heat and mix all of the pilaf. Take "qazi" out and slice.
Serve on a big plate and enjoy with your dearest ones!
Tuesday, October 12, 2010
"Qazi" is sausage made from horse meat and has unique taste. It is very strong and nutritious and usually is eaten in winter times. It is not recommended for people who have high blood pressure, scleroses, who suffer from stomach problems like gastritis and gastric ulcer. I don't know if it is possible to find it out from Uzbekistan, but if it is, then you are lucky to have it. I live far from Uzbekistan, so it's not possible to find this kind of sausages here, where I live. But I brought 2 sticks of "qazi" from Uzbekistan, when we were there for a vacation. I put them in my freezer and keeping for a special occasion:) So today I cooked one.
In Uzbek cuisine there are several dishes made from "qazi" and the most famous are "Qazi palov" and "Norin". Lately I will post the recipes of these dishes. For now, let's see how to cook this horse meat sausage.
1 stick of "qazi"
3.5 liters of water for boiling
Put "Qazi" in cold water. Bring to boil, but before boiling pinch all over with a thick needle. It will prevent "qazi" from cracking and exploding. This is the stage when you have to pinch your "qazi":
After you have done with pinching, scoop out all the foam, lower the heat and half cover the lid. Let it simmer for 3-4 hours depending on a size of your sausages, if it is small then it will be ready in 3 hours, if it's big than it will take 4-5 hours. Usually 3 hour is enough. Time by time turn "qazi" just to make sure it is cooked evenly.
After it is done, take out and let it cool down. Chill before slicing or it will crumble. Don't throw away the broth, you will use it when you will be cooking "Qazi palov" or you can make soup, out of this broth.
When its completely chilled, just slice and enjoy. But watch out, don't eat too much "qazi" at once.
Tuesday, October 5, 2010
First of all roll out your dough to one big circle. It doesn't have to be a perfect circle, don't worry.
After you reached needed thickness, sprinkle some flour on surface and roll it around long stick.
At the end, move the stick forward like this, leaving some space:
Then again leave some space and move the stick back:
You will continue this operation with the help of the stick until all dough is folded. Then put the stick aside and cut up equal 4 inch strips.
Then starting from the middle, unfold the pieces one by one putting them on top of each other.
Now cut up again 4 inch squares from all of this strips.
You will have some small or not perfect squares, triangles, don't use them for "manti", at the end you can just knead them together and leave for another use.
Your squares are ready! Place them on your work place one by one and put 1 tbsp of filling and some cubes of lamb's tail fat to each and pinch in your liked way!