Friday, May 27, 2011
As I mentioned my older posts, "Suzma" is very popular in Uzbekistan, especially in hot summers! It is used for salads, beverages, for soup toppings, with vegetables and so on. Try to use "Qatiq" made of full fat milk for making "Suzma" - it will be thick and so yummy! If your "Qatiq" is not sour, "Suzma" will be so tasty, that it will be just like cream cheese! Spread it to bread, put some sun dried tomatoes in olive oil and try-it is irresistible!
1.5 liters of "Qatiq" (http://uzbekcooking.blogspot.com/2010/04/qatiq-natural-yogurt.html)
Salt to taste
Cheesecloth or better cotton fabric
Mix well half a tbsp or less salt with "Qatiq". Layer cotton fabric over strainer and pour all of the "Qatiq".
Gather the edges and secure with rubber band. Hang it over some deep bowl and let it drain for 7-8 hours.
When "Suzma" is thick, then it is ready, enjoy it!
Monday, May 16, 2011
"Kiyevskiy tort" is very popular in Uzbekistan and I think it was originated from Ukrainian cuisine. This cake has to be prepared a day before serving, as it will be more tender and mouth melting. Buttery creams or whipped creams must be used for this cake. You can use your favorite one. I usually used the butter and sweet condensed milk cream, but this time I use whipped cream with condensed milk and cream cheese. Actually meringue layer of this cake is called "Kiyevskiy" and it can be used as a layer for other cakes or as an independent cake as itself. For an independent "Kiyevskiy" you have to bake two meringue layers and combine them with buttery cream.
For meringue layer:
6 egg whites (use big eggs)
1,5 cup of sugar
1 cup of chopped walnuts
3,5 tbsp of plain flour
For fluffy cake:
1 cup of sugar
1 full cup of plain flour
250 ml of cream
250 grams of cream cheese
1 can of sweet condensed milk
1 cup of water
4 tbsp of sugar
Whip egg whites until stiff peaks and then add in sugar with a small portions. Whip for another 2 min. In another bowl mix walnuts and flour and add it into the whipped egg whites, mix very carefully. Layer baking pan with a cookie paper and pour in cake batter. Put in the middle rack of the oven (oven is not preheated) in medium heat for about 20 min and then set the heat on low (lowest heat of your oven), bake/dry for about 4-5 hours or until it is completely dry (check with a wooden stick, it must come out clean when inserted to the meringue). Take out and let it cool. Peel of the baking paper and set aside.
For fluffy layer:
Whip egg whites until stiff peaks, add in sugar in 3 portions and whisk for another 1-2 min. Add in egg yolks, one by one and mix carefully. Now, add in flour and again mix carefully. Pour cake batter in baking pan, layered with baking paper and put in to the cold oven. Bake for 40 min in medium heat, baking time can vary as ovens are different, I baked mine for 1,5 hour:) (My oven is just a disaster!!!)Just check up with a wooden stick. If it will come out clean when inserted, than cake is ready. Take out and let it cool completely. Peel of baking paper, cut in two halves and set aside.
Prepare syrup. Just put sugar in water and boil until sugar will dissolve completely.
Whip cream with condensed milk and at the end add in cream cheese and whip for about 1-2 min. If you want you can add in vanilla.
Now place one fluffy cake layer in flat plate, sprinkle with syrup and spread the cream all over evenly. Place meringue layer on top. Spread cream on top of the meringue layer. Take the second layer of the fluffy cake, sprinkle with syrup holding it in your hand and spread cream evenly and place over the meringue layer.
Spread cream on top and the sides of the cake, decorate as your wish. This time I used my favorite strawberries:)
Put the cake in fridge for at least 6 hours. After that, enjoy and don't swallow your tongue:) because it is unbelievably yummy!!!
Wednesday, May 11, 2011
"Tarvuz sharbati" is consumed mostly in hot summer days. Watermelons are packed with antioxidants, rich in vitamin C and vitamin A, vitamin B6, good source of vitamin B1, magnesium, and potassium. It prevents cancer and lowers high blood pressure. I love this fruit!
Just sweet, ripe watermelon
Chill watermelon beforehand putting it in fridge. Then take it out, cut in halves, scoop out flesh and just blend in food preprocessor/blender, decorate with some mint leaves and enjoy!
This yummy recipe was given by Ziyoda opa, and has been told me by my French teacher Fayzulla aka, who used to teach us at the University. Thanks to Ziyoda opa for this delicious recipe! This was the original picture of this dish, cooked by Ziyoda opa:
I loved the recipe, as it turned out to be fast, delicious and easy meal!
130 ml of vegetable oil
300 grams of meat (beef or lamb) cubed or chopped
2 onions, peeled and sliced
1 big carrot (in original recipe yellow carrot must be used, but I couldn't find it) peeled, half cubed, half cut in long thin strips
2 tomatoes, chopped
1 small capsicum, seeded and cut in long thin strips
1 potatoes, peeled and cubed in big pieces
Salt to taste
1 tsp of cumin seeds
Half a tsp of ground pepper
60 ml of water
1 tsp of salt
Plain flour as needed
First of all prepare the dough, as it has to be dried for a while. Mix salt in warm water and start adding flour until you will form slightly hard dough. Wrap it and set aside for 15-20 min. Open up, knead a little and start rolling up. Roll up the dough in medium thickness, approximately in 1/4 inches.
Sprinkle finely all over the dough with flour to prevent sticking and then fold it up with a help of a long stick, cut along 3 inch pieces. Now unfold each strip and put one on top of another. Cut all along in 1/4 inch strips.
After you done with cutting, open up noodles with you hands, gently shaking up in the air. Let noodles dry for a while. Now you can start to cook the base.
Heat up oil in crock pot and brown the meat over high heat. While meat is browning cut all the vegetables,don't forget stirring the meat time by time.
When meat is nicely browned, add in onions, fry until onions are transparent and then add in carrots and capsicum. Fry until carrots are half done. Add in tomatoes, fry until oil will start to separate out, add in potatoes. Now pour in enough water only to cover the vegetables, like this:
Add in salt, spices and let simmer for 10 min, then set the heat on very low, put all of the noodles over the vegetables and meat like in this picture (finely sift noodles before cooking to get rid off excess flour):
Now, cover the pot and let it cook until noodles are soft and nicely cooked. When noodles are ready, serve on deep and big dish with some fresh vegetables aside. Enjoy!
I am posting a video on how to fold the dough with a help of a long stick and cutting out the noodles. Hope you will understand the process. Video was taken by my little 5 years old girl and that's why sorry for any inconvenience:) By the way she was telling me to explain what am I doing, but I think it is understandable without any explanation:)