Top food blogs

Wednesday, December 30, 2009

Bodring va barra sarimsoqli salad (Cucumber and leek salad)

"Bodring va barra sarimsoqli salat" goes good with main dishes. It is fresh, useful and crunchy salad.
2 cucumbers, peeled and quartered lengthwise, then sliced
2 leeks, chopped
3 red radishes, thinly cut in strips
A bunch of fresh chopped coriander
1 tbsp of apple vinegar
Salt to taste
Combine all the ingredients, add in vinegar and salt. Mix well. Serve and enjoy!
Yoqimli ishtaha!!!

Tovuqli qovurma palov (Fried Chicken pilaf)

Today I cooked "Tovuqli qovurma palov". I am just mad about pilafs:) I love this dish! Every time I cook different recipe of pilaf and each time I am falling in love again and again :)
600 gr of chicken
150 ml vegetable oil
500 gr of peeled and cut in long thin strips red carrot
2 big onions, peeled and sliced
500 gr of rice (I used basmati rice)
Salt to taste
1 tbsp of ground coriander
1 tbsp of cumin seeds
1 tsp of red chili
Heat the oil in heavy crock pot until smoke will appear. Put in onion and fry on a high heat until golden in color, add in chicken and continue frying, stirring occasionally, until onion is brown and chicken is lightly browned. Onions must almost melt in oil. Add in carrots. Fry until carrots are half ready, then add in 400 ml of cold water, bring to boil and reduce the heat to medium. Let it simmer for 1 hour. Add in salt and spices. After one hour, finely wash the rice and evenly layer on top of carrots. Carefully pour water, enough to cover the rice for 1 inch. Set the heat on high and cook uncovered, until all water will evaporate. Check the saltiness, it must be a little salty, as rice absorbs the salt well. Mix only the top of the rice and reduce the heat. Cook on a low heat for 20-25 min (after 15 min mix only the top of the rice)or until rice is ready.
When rice is done, take from the heat and mix pilaf very carefully, make sure rice and carrots are mixed well. Serve with some fresh salad.
Enjoy this gorgeous meal!
Yoqimli ishtaha!!!

Tuesday, December 29, 2009

Ayron (Beverage with yogurt)

"Ayron" is mostly made in summer times, as it is cold and nice beverage. "Ayron" is prepared from so called "suzma" which is kind of sour yogurt. But you can also make "Ayron" with a simple yogurt. Some people add salt in it and some not. We like it with:)
200 gr of "Suzma" or yogurt
400 ml of cold, pure drinking water
Salt to taste
Some mint leaves for decoration
In a blender, mix up suzma, water and salt until smooth. Pour in glasses and decorate with mint leaves. Enjoy!
Yoqimli ishtaha!!!

Tovuq qovurdoq (Stewed chicken)

Today I cooked "Tovuq qovurdoq", I love this meal, as it is nourishing and very tasty. I usually dip pieces of bread in it's gravy and eat it. Chicken, cooked in this way, is very tender and juicy.
70 ml of any vegetable oil
600 grams of chicken cut in medium sized chunks
2 onions, peeled and sliced
1 capsicum, seeded and cut in small cubes
3 tomatoes, peeled and chopped
4-5 potatoes, peeled and quartered
Salt to taste
1 tbsp of cumin seeds
1 tbsp of ground coriander
Some fresh chopped dill
Make sure you are using a crock pot for cooking this meal, as while frying it can easily stick to the bottom of the pan.
Heat up oil and fry chicken until light brown. Add in onions and continue frying, until onions are transparent. Add in capsicum and tomatoes, fry until oil separates out. Add in potatoes, fry for 10 min, constantly stirring. Now, add in 200 ml of cold water, bring it to boil and then reduce the heat. Close the lid of your pot. Cook, until potatoes are soft, but not mushy. Add in salt and spices, cook for 5 min more, then take from the heat. Serve with freshly chopped dill. Never leave any meal on a hot stove as it will loose it's taste.
Yoqimli ishtaha!!!

Monday, December 28, 2009

Tuhumli Gulkaram (Cauliflower fried with eggs)

"Tuhumli gulkaram" is tasty and useful meal. It is easy to make and nourishing dish. Cauliflower is low in fat which is just perfect for the people, who wish loose some weight, it is rich in fiber, foliate and vitamin C. Cauliflower is very useful for pregnant women and also has an anti-cancer compound.
To keep all vitamins, I prefer steam the cauliflower, rather then boiling. Can be served as a side dish or an independent meal.
1 cauliflower
3 eggs
a little oil for frying
Salt to taste
Wash cauliflower and separate to small bunches. Steam for 20 min, or until nicely cooked. Beat up eggs and salt. Prepare your pan, pour 2-3 tbsp of oil for frying. Dip every bunch of cauliflower in egg and fry until golden.
Goes good with meat dishes.
Yoqimli ishtaha!!!


"Haplama" was used by Ibn Sina (Avicenna) as a cure for people, who suffer from fatigue or anemia. It is given to pregnant women, as it will help them to be strong and have an easy delivery. "Haplama" very easy to make and most importantly, 100% natural dessert. Make sure using fresh and quality ingredients. Makes 1 dozen of "Haplama"
200 gr walnut
200 gr black raisin
4-5 tbsp tbsp of honey
Crush walnut and raisin (in a food processor or by hand) in very small pieces. Put them in a bowl. Add in honey and finely mix all of the ingredients. It will be crumbly, but sticky. Wet your hands in cold water and form small balls. Usually, in this stage, it is ready, but for more dramatic look, I roll this balls over coconut flakes:)
Eat 2 balls of "Haplama" every day, if you want to be strong and beautiful! Sog' buling! (Be healthy!)
Yoqimli ishtaha!!!

Sunday, December 27, 2009

Vinigret (Vinegrait salad)

"Vinegret" was originated from Russian cuisine. But today, it is one of the favorite salad recipes in Uzbekistan. It is tasty, it is healthy and it is useful.
2 potatoes
3 carrots
2 beetroot
150 gr of salted, pickled cabbage (you can use "karam namak" for this recipe)
3 pickled cucumbers
Fresh chopped coriander leaves
4 tbsp of vegetable or olive oil
Salt to taste
Boil potatoes, carrots and beetroot in their skin. (Be sure that you put them in boiling water in order to keep all the vitamins). Take out after they are ready(Usually they are finely cooked in an hour), peel the skin and cut in cubes. Cut cucumber in cubes. Put the rest of ingredients, add in salt, oil and mix carefully. You can also add in some green peas if you want.
Yoqimli ishtaha!


Today I am posting the recipe for my "Pahlava" or "baklava". It is not only very nutritious, high calorie desert, but most tasteful and useful also, because it contains walnut, cinnamon and honey, you will not be able to eat more than 2 piece of it. You will be full! It is really yummy!
If you can get ready phillo pastry, you can make it from that dough if not try this puff pastry recipe:
For filling:
4 egg whites
300 gr of sugar
400 gr of walnuts chopped
3 tbsp of cinnamon
250 gr of honey, melted (heated)
We will need to make 2 basic dough and then combine them together
For the first dough:
4 egg yolks
300 ml of warm water
800 gr of plain flour (and then a little more)
half tsp of baking soda
1 tbsp white vinegar
1 tbsp of water
Put egg yolks in to bowl, add salt, add soda combined with vinegar and water and make the dough. it must be hard, if needed add some more flour
For the second dough:
500 gr of hard chilled (but not frozen)butter
200 gr of plain flour
Grate butter quickly and add flour. Work quick as butter can melt. Form a dough. No more flour must be added.
Now roll up your first dough in 12X12 inch square and put second dough in the middle. Pinch edges to form another square, like you're making an envelope. All corners must meet in the middle. Now with the palm of your hands spread the dough that is inside of this envelope evenly. Now fold it in half square. Fold again. Cover it and put in a fridge for 30 min. Take it out and roll it in another square and again pinch the corners to the middle. Again fold it two times and put to the fridge for 30 min.
Repeat this process for 4 times more. Yes it will take some time, but each time you will add new slice to your dough.
After you've done this processes, divide the dough in 3. One piece must be bigger as it will be base. Now make the filling. Beat up your egg whites until stiff peak and gradually add in sugar. Now mix all the walnut and cinnamon.
Roll up one piece in 13X13 square and bake it in preheated oven on a high heat until golden. Take it out and let it cool. It will shrink, that is ok. Roll up the biggest dough in 14X14 inch square and put in half of your filling. Put on it the baked piece. Put rest of the filling and cover it with another rolled dough. Pinch the edges very carefully. Now very carefully cut "Pahlava" in squares or rectangles. Brush the surface with another 2 egg yolks. Sprinkle some seeds or put a half of walnut or a pistachio on top of each piece and bake it in medium heat until golden color.
After it is ready, take it out of the oven and pour generously with melted (or heated) honey. Cut them and serve and of course the main part- ENJOY:) it is very very tasty!
Yoqimli ishtaha!!!

Friday, December 25, 2009

Baqlajon ikrasi (Eggplant caviar)

In uzbek cuisine vegetable caviars are famous, as we preserve them for winter. One of them is "Baqlajon ikrasi". I have different recipes of caviar which I will be posting later:) For today try this one, it is yummy, especially for eggplant lovers.
100 ml of vegetable oil (you can use olive oil also)
150 gr of sliced onions
300 gr of peeled and chopped tomatoes
100 gr of capsicum cut in small cubes
200 gr zucchini, peeled and cut in small cubes
600 gr eggplant, peeled and cut in small cubes
6 cloves of garlic
Salt to taste
1 tbsp of ground coriander
Heat up oil and put in onions, fry on a medium heat until soft, then add tomato and capsicum, fry until oil separates out. Now add zucchini and eggplant and fry stirring constantly for 5 min. Reduce the heat add in mashed garlic, stir well and close the lid of your pot. Continue to cook until eggplant is soft and zucchini is ready. Add in salt and spice.
You can serve it as hot and as cold. It is a good appetizer or salad:)
Yoqimli ishtaha!!!

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!!!

Thursday, December 24, 2009

Qovoq somsa (Samusa with pumpkin)

I love pumpkin! I make different meals with this amazing vegetable and I love them all! "Qovoq somsa" is one of them:)
I make the dough for this somsa as in recipe "Gushtli somsa"
300 gr of sweet pumpkin, cleaned from seeds and peeled, then cut in small cubes
2 onions, peeled and sliced
60 gr fat of lamb's tail, cut in small cubes
Salt to taste
1 tsp of pepper
1 tbsp of sugar if your pumpkin is not sweet enough
1 egg slightly beaten
For filling combine pumpkin, onions, salt, sugar and pepper. Mix well.
Make the same dough as in recipe "Ismaloqli somsa" After rolling small flat circles, put 1 tbsp of filling and 2-3 cubes of fat. Pinch it as you like or as you find easy.
I pinch in very different ways. For today I pinch it like a plait:)
Brush with egg and sprinkle some seeds. I sprinkle sesame as it goes good with pumpkin. Bake it in pre-heated oven in high heat until golden. Serve with some sour cream, as you will deep your "Qovoq somsa" in it and enjoy:)
Yoqimli ishtaha!!!

Kesma Lagmon

"Kesma lagmon" is easier to make than "Chuzma lagmon". It takes less time to cook:)
You can keep noodles after drying them. Just put them in paper box and put in non humid and dark place.
70gr of vegetable oil
300 gr of meat, minced
2 onions, peeled and sliced
2 carrots, peeled and cut in thin long strips
1 capsicum, cleaned and cut in small cubes
2 tomatoes, peeled and chopped
1 potato, peeled and cut in big cubes
Around 600ml of water or stock
Salt to taste
1 tsp of ground coriander
1 tsp of cumin seeds
For noodles:
2 eggs, slightly beaten
50 gr of cold water
1 tbsp of salt
Plain flour as needed
2 tbsp of melted butter or olive oil
Make noodles: mix water egg and salt. Add in flour and form slightly hard dough. Cover it and let it rest for 15 min. After open and roll it in thin flat circle shape. Now sprinkle some flour to avoid sticking. Roll it around itself. Take a very sharp knife and cut in half inch pieces. Then open up every piece and let them dry for 15 min. After you use a needed amount of noodles, you can continue to dry the rest of them and then keep it in box. While they are drying make soup. Heat up the oil and add meat. Fry meat until golden then add onions, fry until onions are soft. Now add in tomato, carrot, potato and capsicum, continue to fry until half ready. Add in water(or stock) enough to cover all the vegetables. Bring water to boil. Reduce the heat and let it simmer for 15min. Add in salt and spices.
In another bowl bring 2 liters of water to boil, add 1 tbsp of salt and put enough noodles in it (I usually use less then half for 4 people). Cook until noodles are ready. Take out and rinse in cold water and add 2 tbsp of butter or olive oil and carefully mix it. Serve in a bowl putting some "Lagmon" (noodles) and topping it with soup. Sprinkle with fresh chopped coriander and enjoy!
Yoqimli ishtaha!!!

Wednesday, December 23, 2009

Qatiqli pomidor-bodring salati (Tomato cucumber salad with yougurt)

You can serve this salad with any meal. It is fresh, cold and nice. Flavor of dried basil leaves gives amazing taste to this salad.
2 cucumbers, peeled and cut in small cubes
2 tomatoes, peeled and cut in cubes
2 tsp of dried basil
250 ml of plain yogurt
Salt to taste
Combine all ingredients and add yogurt, salt. Serve with dill leaves.
Yoqimli ishtaha!!!

Tuesday, December 22, 2009

Karam namak (Salted cabbage)

I love this crunchy, healthy and tasty salad! Try it and you will never be sorry. You can keep this salad in closed bottles for 1 week, and by time it gets even better and better.
1 medium sized cabbage cut in small pieces or shred
2 big red carrots, peeled and cut in thin long strips
2 medium sized beetroot, peeled and cut in thin long strips
6-7 cloves of garlic
1 liters of water
2 tbsp of salt
1 tbsp of sugar
100 ml white vinegar
100 ml of vegetable or olive oil
Place cabbage, carrots and beetroot in deep bowl. Bring water to boil then add in salt, sugar, oil and vinegar. Pour it over vegetables. Firmly close with some plate and put a weight on it. Leave it in dark place for 2 days. After 2 days, open it and pour out all the liquid. Serve and enjoy!
You can make different salads from this salad. I make some vinegrait and rice salad from this. You can experiment in your kitchen. I am sure your family will just appreciate that:)
Yoqimli ishtaha!!!

Tovuq shurvali Ugra (Home made macaroni in chicken soup)

"Ugra" is favorite dish of my mom, whenever you ask her what to cook, she will answer "Ugra":) It is really delicious meal. You can cook "Ugra" in "Tovuq shurva" (chicken soup) or in "Qaynatma shurva" (Beef soup) or any soup you like. I like it in chicken soup. In some places of Uzbekistan people call it "Un oshi".
"Tovuq shurva"
For dough:
1 egg
50 ml of cold water
1 tsp of salt
Plain flour as needed
Spring onions and sour cream for serving
For noodles, slightly beat up egg with water and salt. Start adding flour, until you will form a medium hard dough. Knead well, cover and let it rest for 15 min. Roll up the dough in flat thin circle. Generously sprinkle with flour on surface, flour will prevent the dough from sticking. Now roll tightly around itself forming a log. Cut the log into very thin slices, with a very sharp knife. Open up these slices and let them dry for about 15-20 min.
Take out chicken and all of potato from soup and add in noodles.Cook until noodles are soft, for about 2-3 min. Use less than half of a noodles at once. Serve chicken separately in a plate and soup in bowls, sprinkling with spring onions and adding sour cream. YUM!
You can keep rest of the noodles for the next time. Put them in dark, not humid place in some paper box.
Yoqimli ishtaha!!!

Monday, December 21, 2009

Til va sabzavotli salat (Salad with tongue and vegetables)

"Til va sabzavotli salat" is just perfect for people who are weak and who suffer from fatigue. It helps to be strong. Easy to make, tasty and crunchy, this salad is just full of fiber and vitamins.
300 gr of beef's tongue, boiled and chilled cut in long strips
2 small beetroots, boiled in skin then peeled and cut in thin long strips
3 eggs (plus two for decoration:)) hard boiled and cut in strips
1 onion, peeled and sliced
2 carrots, peeled and cut in long thin strips
1 tbsp of vegetable oil
2 tbsp of mayonnaise or sour cream
2 cloves of garlic, peeled and mashed
Some dill leaves
Salt to taste
1 radish and 4 cloves for decoration
Finely mash carrot with garlic, salt and 1 tbsp of oil, set aside for 10 min. Mash also sliced onion. Take your plate, place onion, beetroot, eggs, beef tongue, and carrot. Sprinkle some salt. Put 2 tbsp of mayonnaise in middle. Decorate with egg-mouses. Before serving combine all of the ingredients well. Enjoy this beautiful and useful salad:)
Yoqimli ishtaha!!!

Sunday, December 20, 2009

Chuzma Lagmon

Lagmon is a little difficult to make, but if you try, you can make it. If it seems to hard to make these noodles, then go ahead and buy ready made ones. But I always make them myself, as it seems a lot tastier to me. Just try to make once, and you will do better with each time.
150 ml cold water
1 egg
1 tbsp salt
Flour as needed
100 ml water adding 1 tsp of salt and 1 tsp of soda
Some vegetable oil for greasing
300 gr of meat (lamb or beef)minced or cut in long thin strips
80 ml of vegetable oil
2 onions, peeled and sliced
100 gr of cabbage, shred
2 medium sized tomatoes, peeled and chopped
1 turnip, peeled and cut in thin strips
1 carrot, peeled and cut in thin strips
1 capsicum, cleaned from seeds and cut in long strips
Fresh chopped coriander and dill
4-5 cloves of garlic, cut in small cubes
Salt to taste
1 tsp of cumin seeds
1 tsp of fresh ground pepper
1 tsp of ground coriander
Prepare the dough: put an egg in to the water, slightly beat, add in salt and finely mix. Start adding flour, until you will form slightly hard dough. Cover it and let it rest for 15 min.
Prepare the water for lubricating dough. Add salt and soda to 100 ml of water and mix until completely dissolved.
Take your dough, rinse your hand in lubricating water and press down the dough with fingers and fists. Knead once again so that salt-soda solution soaked in to dough. Again cover it for 15 min. Repeat this process for 3 times(you must knead your dough with salt-soda solution for 4 times, each time leaving it for 15 min). Then divide the dough into small equal portions and roll by the palms, to form a balls. Put each ball to your work surface and roll it with your palms in long strips. Length and thickness must be approximately as pencil. Grease them with oil, cover and let rest for 10 min. Now try to roll each peace into thiner strips. It must look like vermicelli. Boil 2 liters of water in pan, add some salt. Cook your noodles until they are soft. Rinse in cold water and drain well. Add some oil in and mix carefully. Your noodles are ready!!! Offfff :)
Prepare the gravy. We call it "Say":) Heat up the oil in wok. Put in meat and fry until brown, add in onions fry until they are transparent, put all the vegatables and fry until half ready. Pour enough water to cover the vegetables and bring to boil. Let it simmer for 15 min, add in salt and spices. Serve putting some noodles and topping them with gravy, sprinkle some fresh chopped coriander and dill.
I know you are tired:) so sit and enjoy your "Lagmon".
Yoqimli ishtaha!

Yahna til (Boiled tongue)

Yahna til is a great appetizer, it is tasty, soft and very useful. If you suffer from anemia you must surely eat boiled tongue at least 3 times in a week. It is easy to prepare.
Beef's tongue, finely washed and cleaned
2 onions, peeled and chopped
1 tbsp of cumin seeds
1 tbsp of ground coriander
5-6 cloves of garlic
Salt to taste
Put tongue in cold water, water must cover tongue for 5 cm. Bring to boil, scoop out all the foam. Cover the lid and let it simmer gently. After 2 hours add onions, salt, garlic and spices. Continue to boil for 1 hour. Then take from the heat, remove from broth and get rid of that thick skin while tongue is warm. Cool it and cut in slices. Serve with fresh or pickled vegetables.
Yoqimli ishtaha!!!

Saturday, December 19, 2009

"Toshkent" salati (salad "Toshkent")

This salad is mainly prepared in Tashkent. It is tasty and crunchy, goes good with soups. Adding spring onions will give great taste to this salad. It is also can be used as a healthy filling for your sandwiches.
200 grams of boiled meat, cut into long strips
3 turnips, peeled and cut into long thin strips
1 small onion, peeled and sliced
1 spring onion
1.5 tbsp of mayonnaise or sour cream
Salt to taste.
Put the meat in cold water and bring to boil. Scoop off the foam and let it simmer for 2.5 hours. Add some salt and a bay leaf. Take out the meat and let it cool down. You can use the stock for other purposes. Now combine the strips of meat with the turnips, onion, spring onion and mayonnaise (or sour cream), add salt to taste and finely mix all together. If your turnips are bitter, soak them in cold, salty water for 15 min before putting them into the salad.
Serve and enjoy!
Yoqimli ishtaha:))

Nuhot hurak (Chickpea with meat)

Nuhot hurak is a high calorie meal. This dish is cooked mainly in Tashkent, Bukhara, Samarkand and in Ferghana valley. You can serve it with or without it's soup.
400 gr of chickpeas, soaked in salty water for at least 8 hours
300 gr of meat
Salt to taste
1 tbs of pepper
1 onion, peeled and sliced
3 litrers of water
Wash soaked chickpeas well. Put them and the meat in cold water. Bring water to boil and scoop off the foam. Half close the lid and let it simmer for 3 hours. Stir every 20 min. Add salt. Serve with pepper and sliced onions. You can also top it with some butter or sour cream.
Yoqimli ishtaha!!!

Friday, December 18, 2009

Olma djemi (Apple jam)

You can use Olma djemi as a desert, or as a filling for cakes. You can taste the great flavour of apples in this jam, the texture is like marmalade.
500 gr apples
500 gr of sugar
2 tbs of lemon juice
Peel apples, cut in slices, clean from seeds. Place in food processor until smooth texture is achieved. Add in sugar. No water is needed. Put on a high heat setting, stir constantly, bring to boil. Now reduce the heat and let it simmer until it thickens, stirring frequently. Add in the lemon juice and continue to simmer. Jam is ready when it is thick and sticks to bottom of the pan. You can preserve it in bottles, washing them well and sterilizing before pouring in the jam.
Yoqimli ishtaha!!!

Rayhonli kuk choy (Green tea with basil)

Rayhonli kuk choy is served after main dishes, especially when you feel heaviness in your stomach. It will help to digest the food.
2 tsp of green tea
2 tsp of dried basil leaves
Put tea and basil leaves in your teapot. Boil 1 litre of water and pour while hot into the teapot. Cover with a thick cloth and let it rest for 10 min. Serve with honey or drink it just like this.
Yoqimli ishtaha!!!

Bodring, rediska va piyozli salat (Salad with cucumber, raddish, and spring onions)

Vegetables salads are very useful for health and immune system. You can serve them with main dishes. Also you can use them as a filling for sandwiches.
2 cucumbers, peeled
2 radishes, peeled
Spring onions finely washed
Fresh coriander leaves, chopped
Salt to taste
1 tbsp of apple cider
Grate or cut the cucumber and radishes in long thin strips.Chop up the spring onions and coriander leaves. Add salt and apple cider, mix well.
Enjoy this crunchy and healthy salad.
Yoqimli ishtaha!!!

Nuhotli qovurma palov (Pilaf with chickpeas)

In folk medicine our great medic Abu Ali Ibn Sina used Palov as a remedy for people after serious illness, after long starvation, in weakness. Ibn Sina's "Canon of medicine" is used as a text book in many modern universities. He recommended Palov before and after heavy works, in winter and spring, when body is weak. So here is the recipe.
150 gr oil
400 gr meat (lamb or beef)
3 onions, 300 gr after peeled and sliced
450 gr peeled, cut in long strips red carrots
250 gr chickpeas, soaked for at least four hours
500 gr of rice
Salt as taste
1 tbs of black cumin seeds
1 tbs of turmeric
1 tbsp of ground coriander
1 tbs of red chili powder
Heat oil in a crock pot. Put in the onions and fry until brown. Add the meat & continue to fry until meat is brown. The onions will become dark, don't worry, this is normal. Now add the carrots and fry until carrots are soft. Add 500 ml of cold water and the chickpeas. Let it simmer for 40 min. Add in 1 tbs of salt, chili powder, turmeric, coriander, cumin and stir well. Wash rice finely. Add rice and pour water 2 cm above surface of the rice. Let it boil uncovered, taste and add some salt if needed and wait until the water evaporates. When all water is gone, reduce the heat on low, cover the lid and cook for 20-25 min or until rice is ready. Serve with vegetable salad, usually with achchiq chuchuk.
Yoqimli ishtaha:)

Thursday, December 17, 2009

Bulgori dolma (Bell peppers with meat and rice)

One more recipe with dolma:) You can see that the filling for dolmas is the same, they only differ with a shape and taste. It will taste different when you cook dolma with capsicum. It will give it's aroma and juice to the meat.
400 gr of minced meat(usually lamb)
100 gr rice
1 finely chopped onion
3 tbsp butter
1 egg
Salt to taste
1 tsp of pepper, ground coriander, cumin seeds
Bell peppers, washed, cleaned from seeds
70ml of vegetable or olive oil
1 onion, chopped
3 tomatoes, peeled and chopped
2 bay leaves
After you make the filling, prepare your bell peppers. Wash them carefully, cut the top, and remove all the seeds. Fill it with meat filling.
In deep pan, heat oil, add in onions, fry until golden then add tomatoes and fry until oil separates out. Now reduce the heat and place all of your filled capsicums in pot. Pour enough water to cover capsicums for 2/3. Bring to boil and cover the lid. Cook for 40 min. Add in salt and bay leaf. Check out if rice is ready. If it is soft and finely cooked, then serve and enjoy!
Yoqimli ishtaha:)

Piyozli pomidorli non (Tomato bread with onions)

Piyozli pomidorli non is just yummy bread! You can eat it just itself with butter and you'll see how finger licking delicious is it! Eat it while hot, just from the oven, serve with butter, and honey if you like. Making is easy, and you can keep it in freezer for 1 week. Just cover it before putting in a freezer.
The dough is same as in "Pomidorli non"
3 onions, peeled and sliced
120 gr of butter of fat of lamb's tail
1 egg finely beat
It makes 3 loaves of bread from this amount of dough. When dough is ready to bake and risen enough for 2 hours, divide in 3. Roll each piece in thin flat circle shape. Grease with melted butter, sprinkle with onion. Roll tightly around itself forming a log. Now roll again in shape of snail. Put on your baking sheet and flatten with your hands. Punch it with a chakich (favorite stamp) or with fork, brush with the beaten egg mix, sprinkle with your favorite seeds and bake until red-orange. (You will smell it when it is ready). Or you can punch a wooden stick in the middle of the bread, and if it will come out clean, then bread is ready.
Just enjoy this tastiest bread!!!
Yoqimli ishtaha:)

Wednesday, December 16, 2009

Baqlajon salat (Eggplant salad)

You can serve this salad as salad, appetizer or as a side dish. Serve it as cool and as hot. It is delicious in both ways:) I love eggplant, I make different salads from it, and enjoy it very much!
8 tbsp of vegetable oil
2 onions, peeled and sliced
2 medium sized carrots, peeled and cut in thin strips
1 big capsicum, cleaned from seeds and cut in thin strips
4 eggplants, peeled and cut in cubes
5 cloves of garlic, mashed
Fresh chopped coriander
Salt to taste
1 tsp of pepper
Heat up oil, fry onions until soft. When done remove all the onions, and fry eggplant for 5 min, add in carrot and capsicum, continue frying. When carrots are soft add in the onions. Fry for 5 min and add garlic and coriander, salt and pepper. Fry for a further 1 min.
Take from the heat, close the lid and let it rest for 10 min.
Serve and enjoy:)
Yoqimli ishtaha!!!

Qovurdoq (Fried meat with potato)

Qovurdoq is very nourishing meal. It is easy to make, just you have to be careful, while frying potatoes. It will stick very easily to the bottom of your pot. Use heavy crock pot to cook Qovurdoq.
100 gr of vegetable oil
500 gr of meat, cut in cubes
2 onions, peeled and sliced
3 tomatoes, peeled and chopped
4 potatoes, peeled and cut in big cubes
Salt to taste
Pepper 1 tsp
Red chili powder 1 tsp
Coriander leaves for serving
Heat up your crock pot, pour in the oil and wait until it is very hot. Put in the meat and fry until brown, add in onions, continue to fry until onions are golden. Add in tomatoes, fry until tomato exudcel juice. Add potatoes, cover the lid and continue to fry in medium heat. Stir every 20 seconds, as in this stage it will easily stick to the bottom. If you want you can add 50 ml of water. Fry with covered lid. Potatoes are ready when you can easily punch it with fork. Now add salt and spices.
Serve with fresh chopped coriander leaves.
Yoqimli ishtaha!!!

Tuesday, December 15, 2009

Buglama qovoq (Steamed pumpkin)

Pumpkin is very useful and low calorie vegetable which is just for me:) If you prepare pumpkin in steamer it will remain all vitamins, and it will be easier for our body to consume this vitamins. I love pumpkin!
Take as much pumpkin as you want to eat, peel it, clean from seeds and slice
4 tbsp of butter
Salt as taste
Salt as taste and if your pumpkin is not sweet enough
Fresh coriander leaves
Boil the water in your steamer, place pumpkins in a layer of steamer and cook for 15 min. At the end, open up the lid and sprinkle some salt and sugar. Continue steaming for 5 min. Serve topping butter on it, and sprinkling over fresh chopped coriander leaves.
Yoqimli ishtaha:)

Karam shorva (Cabbage soup)

Preparing this soup is very easy, and relatively quick. It is yummy, and useful.
70 ml vegetable oil
300 gr meat, cut in cubes
2 onions, peeled and sliced
2 tomatoes, peeled and chopped
1 carrot, peeled and cut in cubes
Half of one capsicum
1 potato, cut in big cubes
2/5 of medium sized cabbage, shred
1.5 liter of water
Salt as taste
Spring onion and sour cream for serving
Heat oil in deep pan, add meat and fry until golden color, add onions continue frying until onions light golden, add in tomato, carrot, capsicum all together and fry stirring occasionally until oil separates out. Now put cabbage and potato and fry for 2 min. Add in 1.5 liter of cold water, bring to boil. Reduce the heat, half cover the lid and simmer for 20 min. Add in salt.
Serve topping with sour cream and chopped spring onions.
Yoqimli ishtaha!!!

Monday, December 14, 2009

Qovoq manti (Manti with pumpkin)

I have posted one recipe of Manti with meat, and today I am making Qovoq manti. Actually we make manti with different fillings, meat (lamb or beef), pumpkin, potato and with greens (spinach). Sometimes I experiment with cottage cheese also:) Make sure that you buy very sweet pumpkin for manti, or add some sugar.
Dough for this manti is the same with Gushtli manti.
For filling:
400 gr of pumpkin, peeled and cut in small cubes
3 onions, peeled and sliced
Half tbsp of sugar (if your pumpkin is not sweet enough)
4 tbsp of butter
Salt, pepper, ground coriander as taste
100 gr of lamb's tail fat, cut in small cubes
Sour cream and fresh chopped coriander leaves for serving
While your dough is resting, make filling, melt the butter in pot, add onions and fry until soft, add in salt, sugar and mix well. Take from the heat, add as hot in cubed pumpkin. Mix together with pepper and ground coriander.
Roll up dough in thin, flat round, cut in to the 2x2 inch square pieces. Put 1 tbsp of filling and 2-3 cubes of lamb's tail fat into each square, pinch corner to corner, and again pinch edges. Grease your steamer sheets and place Mantis in it. Cook for 40 min. Serve it with sour cream and coriander. Yummm!!!
Yoqimli ishtaha!!!

Mayizli va yong'oqli pirog (Cake with raisins and walnuts)

4 eggs
200 gr sugar
50gr butter melted
1 tsp of baking soda
1 cup of black raisins
1 cup of walnuts
1.5 cup plain flour
Beat eggs until light color, add gradually sugar, beat finely. Add in butter, raisins, walnuts, baking soda and flour. Mix finely. Bake in preheated oven. It is ready when wooden stick come out clean, when you punch it in cake.
Sprinkle with icing sugar and cocoa. Serve with a glass of milk.
Yoqimli ishtaha!!!

Sunday, December 13, 2009

Pomidorli non (tomato bread)

Today I remembered my grandmother who used to bake "Pomidorli non" in tandur, and I used to eat it while hot, enjoying with cold water. I don't know why, but I do ate it with cold water:) Sometimes I used to eat it with fresh milk also. Yummy! In memory of my granny I decided to bake Pomidorli non today. I bake it in the oven, of course it is not so tasty as in tandur non, but still we enjoy it very much. If you have tandur and you know how to bake in it, go ahead and bake this bread in tandur, but if you don't then it's not a big problem to bake it in oven as me:)
I took 10 medium sized tomatoes
70 gr of butter
1,5 tbsp of dried yeast
1 tbsp of salt
1 tbsp of sugar
Plain flour as needed
1 egg, finely beat
Blend tomatoes in food processor until smooth and liquid. Heat it up, and add butter. Wait until butter melts and take it from heat. Wait until warm. Add in salt, sugar and yeast. Start adding flour until you will form nice, unsticky dough. Knead for 5 min. Cover it and let it rise for 2 hours. Preheat the oven, divide the dough in 5, roll up each in flat rounds,punch it with chakich (you can also use fork) brush with egg, sprinkle some your favorite seeds(I use sesame seeds and pepper), and bake until golden. Your bread will be pink:)and of course very delicious!!!
Yoqimli ishtaha!!!


Moshkichri is believed to be "hot" meal, it is nourishing and tasty. Be careful if you have hypertension, as it will cause to make it higher. If you have hypotension, then this meal is just for you!
100gr of vegetable or olive oil
300 gr of minced meat
2 onions, peeled and sliced
300gr of mung beans washed
500ml water
200 gr rice washed
Salt,cumin seeds, pepper as taste
3 onions peeled and sliced
4 tbs of butter
Fresh chopped coriander
Heat the 100gr of oil, fry minced meat in it until light brown, add onions, fry until onions are golden, add in mung bean, stir for 8 seconds and immediately add in water. Bring water to boil, scoop out a little foam and let it simmer until mung bean is soft. Add in rice,stir finely, bring to boil. Reduce the heat, cover the lid and cook until rice is ready, add some water if needed. Stir occasionally as rice is tend to stick to the bottom of the pan. At the end add in salt and spices.
In separate pot melt butter, add onions and fry until they are transparent.
Serve moshkichri in a plate, topping with fried onions and fresh chopped coriander.
Yoqimli ishtaha!!!

Saturday, December 12, 2009

Kovatok dolma (meat rolls with grape leaves)

Kovatok dolma is very rich in vitamin C because of grape's leaves. Kovatok dolma can be served as an appetizer or as a main dish. Moreover, it can be a very nice finger food. We also make palov with kovatok dolma. Use only very young and soft leaves as big ones will taste bitter.
300 gr of minced meat(usually lamb)
100 gr rice
1 finely chopped onion
3 tbsp butter
1 egg
Salt as taste
1 tsp of pepper, ground coriander, cumin seeds
Take as many grape leaves as your filling is used up
70ml of vegetable or olive oil
1 onion, chopped
2 bay leaves
Mix meat, onion, rice, egg, salt, spices and butter together. Wash the leaves very carefully, put on your work place. Put some meat in it and roll it tightly. Roll up all of your leaves in this way. Now put your deep pot on heat, pour oil and fry onions until golden. Place your Dolmas very tightly to each other. Pour some water enough to cover the dolmas for 2/3. Bring to boil, reduce the heat and cover the lid. Let it cook for 40 min. Put bay leaves 15 min before the meal is ready.
Serve and enjoy!
Yoqimli ishtaha:)

Friday, December 11, 2009

U'rik murabbosi (Apricot preserve)

In Uzbekistan we have a trend to preserve some fruits and vegetables for winter, as you can't fins all the fruits and veggies whole year. This is the best way keeping them at home and using anytime as desert or as a delicious filling for pies and cakes. We often make jams from apricot, strawberries, raspberries, quince, cherries, figs, apples, peaches. Today I am giving you the recipe of apricot preserve.
2 kg of big not very soft, ripe apricots
2 kg of sugar
1 tsp of citric acid
And a patience:)
Take big bowl, wash your apricots very carefully. Divide them in two take out the seed and place in a bowl face up. Sprinkle all of your sugar on top of your apricots. Cover the lid. Put it in dark place for 8 hours! After 8 hours pour 400 ml water, if there is enough juice then don't add water, it depends on your apricots. Put on a medium heat, bring to boil, and let it simmer for exactly 5 min. Take from the heat, again put it in dark place for 8 hours. Again bring to boil for 5 min. And again put in a dark place for 8 hours. Now for the third time, bring to boil, add citric acid and let it simmer for 5 min, take from the heat and carefully pour in very clean and sterilized jars. Preheat your jars before pouring the jam in them or else they will break. Cover tightly, put jars in dark place. After you can use them as your wish:)
Yoqimli ishtaha!!!

Jigar kabob (Stewed liver)

Jigar kabob is very useful for the people who suffer from anemia. It helps to strengthen the immune system. Be sure that you by very fresh and healthy liver. It must be in bright color, smooth and without holes. Before cooking liver, very carefully try to get rid of that skin. Your liver will be soft and tender.
1 kg of fresh liver, cut in medium sized cubes
3 big onions, peeled and sliced in circles
100 ml of vegetable oil
Salt as taste
Heat up oil, put onions and fry until they are soft. Put in liver, occasionally stirring fry on high heat for 5 min. Reduce the heat, cover the lid and let it cook for 20 min more. Stir time by time. Add salt, pepper. Serve with fresh salad.
Yoqimli ishtaha!!!

Thursday, December 10, 2009


Honim is cooked in everywhere in Uzbekistan. It is difficult to make but it worth. Every housewife has it's own recipe for this dish. Some don't add cabbage and carrots. But I add all vegetables that I like, it's more juicy and healthier and of course tastier.
300 gr of meat (usually lamb), minced
2 onions sliced
2 tomatoes, peeled and finely chopped
2 potatoes, peeled and sliced in thin strips
1 big capsicum cut in thin slices
2 carrots, peeled and cut in thin stripes or grated
half of small cabbage, shred finely
Salt as taste
Pepper, ground coriander, cumin seeds
5 tbsp of butter or olive oil for frying
Vegetable or olive oil for greasing
Fresh chopped coriander leaves
Sour cream for serving
For dough:
1 egg
200 ml of water
1 tbsp of salt
Plain flour as needed
Make a dough slightly beating up egg, water and salt. Gradually add flour to make medium hard dough. Cover it and let it stand for 15 min. While it's resting, prepare the filling.
Heat up the pot, pour 5 tbsp of oil, and put cabbage and carrots. Cover the lid, reduce the heat and cook until vegetables are soft. Take from the heat. In a big bowl, combine potatoes, tomatoes, meat, onions, fried cabbage and carrots, capsicum, salt and spices.
Now roll up your dough in very very thin, round shape. Grease some oil evenly all over the surface. Cut in 4 pieces, cutting once in the middle lengthwise and once in the middle vertically. You will get quartered circle. Divide the filling in 4  and spread on top of the each pieces evenly. Now carefully roll every piece of the dough around itself. Place all the pieces in your steamer and cook for 40 min. Cut in pieces, serve with sour cream and fresh chopped coriander:)Some housewives serve it with fried onions and tomato. I like it with sour cream.
Yoqimli ishtaha!!!

Tovuqli salat (Salad with chicken)

Try this salad and you will love it! You can use non fat mayonnaise if you want to make it lighter. I decorate it as a cake to give more dramatic look:) It's not necessary to decorate salad in this way if it seems difficult for you, just mix all ingredients and serve it in a bowl.
500 gr of chicken breast, boiled until soft and ready
4 eggs hard boiled
3 potatoes, boiled in skin
1 can of corn
1 can of mushrooms
4 tbs of mayonnaise
Salt as taste
1 tbsp of chinese salt
Cut chicken in small pieces, cut potatoes and eggs in cubs. Cut mushrooms in thin stripes. Take a can of corns and pour out all the liquid. Place all ingredients, salt and mayonnaise in a bowl. Mix finely. Serve and enjoy!!!
I use cheese, black olives, lemon stripes. I grate egg whites on top of the salad, and decorate sides with mayonnaise.
Yoqimli ishtaha!!!

Wednesday, December 9, 2009

Tovuq shurva (Chicken soup)

Tovuq shurva is very easy to make. As most of the soups,it will take a little more time to cook, but you don't have to "keep an eye" on it. Ff you want it to be delicious and beautiful, make sure you are using only fresh vegetables for soup. Pick juicy and red, ripe tomatoes as they will give their taste and color to the soup. What can be better then eating useful, healthy, hot and tasty chicken soup in a rainy, cold day!
1 kg of whole chicken, or half of big chicken, washed
3 tbsp of vegetable or olive oil
2 onions, sliced
2 big, ripe red tomatoes peeled and finely chopped
1 big capsicum, cut in small cubs
1 big carrot, peeled and cut in medium sized pieces
Salt, 2 bay leaves, ground coriander
Fresh chopped coriander leaves.
Take very deep bowl, put chicken in to it. Pour enough water to fully cover the chicken. Bring to boil over high heat and scoop out all the foam. Reduce the heat. Half cover your bowl and let it simmer for 1.5 hour, or until chicken is soft and ready. Stir every 15 min.
In another pan, heat oil and fry onions until soft, but not brown. Add in tomatoes, continue frying. Now put ii in to the soup along with carrot, capsicum. Bring soup to boil, scoop out any foam, and stir. Let it simmer for 50 min, stir occasionally. Then put salt, bay leaves, ground coriander and wait for 15 min.
Serve it with fresh chopped coriander. You can also put potatoes in this soup, before 20 min that it's ready. But usually I prefer without.
Yoqimli ishtaha!!!

Dimlama baliq (Stewed fish)

This delicious, finger licking recipe was given me by my friend Mu'tabar, who is also a very good cooking Uzbek housewife. She knows many old recipes, that are prepared in Tashkent (capitol city of Uzbekistan). I just love this recipe, because fish is so tender and juicy, it is soaked with the taste of vegetables, just yummy!!!
500 gr of fish (you can use any fish)
Vegetable oil for frying fish
2 large onions,peeled and sliced thin
3 large carrots,peeled and grated in thin stripes
2 large potatoes, peeled and sliced in thin rounds
4 cloves of garlic, peeled and finely chopped
Salt, pepper, ground coriander
70 gr of water
Heat up enough oil for deep frying fish, fry them until golden. Set aside. Now take your deep baking dish(I use glass one) and place sliced potatoes in it. Spread half of onions and half of carrot. Sprinkle some salt. Now place your fried fish on top of the vegetables and cover it with the rest of onions and carrot, put garlic, some salt, spices. Pour water evenly on top. Cover your dish with foil and bake in the oven for 40-50 min or until your carrots are soft.
Serve with fresh chopped coriander and vegetables.
Yoqimli ishtaha:)

Tuesday, December 8, 2009

Qatiqli salat (Salad with yogurt)

This salad is very good with fried meat, Palov, Dolma, Somsa, and just with everything:) It fresh and crispy.
500 ml of yogurt
3 green onions
Bunch of fresh coriander leaves
Bunch of fresh dill
3 big red radishes
Salt and pepper as taste
Cut green onions, dill and coriander. Cut radishes in thin long stripes. Add salt and pepper and mix carefully. Add in yogurt and finely stir. Enjoy!
Yoqimli ishtaha!!!

Pomidor dolma (tomatoes with meat)

As I have posted earlier I make Dolmas with different vegetables. Today I make with tomatoes:) Dolma is very healthy meal, because it is prepared by stewing. All vegetables will remain their vitamins. It is easy and very yummy treat for dinner.
300 gr of minced meat(usually lamb)
100 gr rice
1 finely chopped onion
3 tbsp butter
1 egg
Salt as taste
1 tsp of pepper, ground coriander, cumin seeds
For shape:
Tomatoes, it depends on your tomatoes size. Take as much tomato as all your filling will be used up
For base:
60 gr vegetable oil
1 onion chopped
All remaining tomato content that was take out
Sour cream for serving
Wash your tomatoes carefully, cut the top and take out all of content with small teaspoon. Fill with meat. Fill all of your tomatoes in this way. Heat up oil, put onion and fry until golden add tomato content continue frying until smooth. Reduce heat. Put carefully all of tomatoes in pot face up. Pour some water that covers tomatoes for 2/3. Bring to boil, then cover the lid of your pot. Cook until rice is ready for approximately 30-40 min. Take from heat, take tomatoes very carefully as they are soft and barely hold their shape.
Serve with some vegetables and sour cream:)
Yoqimli ishtaha!!!

Monday, December 7, 2009

Moshhurda(Soup with mung bean and rice)

Today I am cooking moshhurda. It is easy and delicious soup, that helps to digestion. If you are cooking for children then it is rather to mince meat then chopping it. I just love this soup!
70 gr vegetable or olive oil
300 gr of meat chopped or minced
1 onions chopped
100 gr of mung bean finely washed
100 gr of rise washed
1 potato peeled and cut in cubes
1.5 liter water
Fresh chopped coriander
Sour cream
Salt to taste
1 tsp of pepper
1 tsp of ground coriander

Heat oil, and put meat, fry until brown, add in onion, fry until onions are dark golden. Add in mung beans and stir for 8 seconds then add water. Bring water to boil, and scoop out the little foam. Simmer soup until mung beans are soft, then add in rice and potato. Simmer until rice is soft. At the end, add in salt and spices. Serve with fresh chopped coriander and 1 tsp of sour cream.
Yoqimli ishtaha!!!

Sunday, December 6, 2009

Rayhonli qora non (whole wheat bread with basil )

This bread smells so good, that you will just love it. And it's very useful too. Basil will help you sleep well and it gives some calming effect also. If you have weak heart than this bred is for you.
You will need:
300 ml of milk
200 ml of sour cream
Dried yeast 1 tbsp
Salt 2 teasp
Sugar 1 tbsp
Whole wheat flour as needed
100 gr of butter or olive oil
Fresh or dried basil(I use dried one)
1 egg, slightly beat
Sesame seeds
Warm up your milk, add butter, stir well until butter dissolves, add in salt, sugar, yeast and mix them. Add flour at a time and form dough. Cover dough and let is rise for 2 hours.
Take your dough, divide in 4. Roll up each piece and rub it with melted butter. Generously sprinkle with basil. Now roll it tight, around itself. Make long tube. Now
roll it in snail. Shape all your bread in this manner.
Preheat the oven, put each snail in baking sheet. Carefully flatten it a little. Punch it with "chakich" - stamper, brush with egg, and sprinkle some seeds on it. Bake until golden and enjoy this delicious bread ever:)
Yoqimli ishtaha!!!

Qovurilgan baliq (Fried fish)

Uzbek people love fish, especially fried one:) Fried fish is very famous in Bukhara. If you visit Bukhara, surely try some Fried fish and Gijduvan shashlik, mmmmm yum!!!
But you can also fry this kind of fish at home. Which is easy and less expensive then visiting Bukhara:)
For two people you will need:
1 liter of vegetable oil
600 gr of fish(usually we use carp or silver carp)cut in medium sized pieces
Salt, pepper, ground coriander
First dry up your fish with a paper towel, rub salt and spices. Now heat the oil, carefully put your fish in it. Make sure that your fish pieces are not so thick. Fry it until golden color (usually they say boil it in oil). Serve with some lemon and vegetables.
Yoqimli ishtaha!!!

Holvaytar (Halvah with flour)

Holvaytar is our national and very old recipe of sweet. We have a tradition that if a person moves into a new house he must cook this meal and give it to neighbors. It is delicious and healthier than any "snickers":) So you need:
500 ml of water
100gr of sugar
3 tbsp of flour
30 gr of butter
Add sugar in water and bring to boil, after all sugar is dissolved, remove from heat. Now take your non stick pan, put butter, melt it and add flour and fry until brown, don't worry if it smells like burnt. Take from the heat, add in our water that was boiled with sugar, add little water at a time stirring it constantly until no crumbs will seen. Add all the water and bring to boil. Let it simmer until it thickens. After your Holvaytar will become very thick, pour it on plates. Plates must be not deep. Serve it with wall nuts or any other nut you love. You can eat it as hot and as cold. Enjoy and let me know if you liked it:)
Yoqimli ishtaha!!!

Saturday, December 5, 2009

Loviya shorva (Soup with kidney beans)

Loviya shorva is tasty and very easy soup. You can enjoy it for lunch or for dinner.
300 gr of minced meat
2 onions, peeled and finely chopped
2 tomatoes peeled and chopped
1 carrot peeled and cut in very small cubes
2 potatoes peeled and cut in small cubes
100 gr of vegetable or olive oil
Kidney beans boiled separately until soft (300 gr of cooked bean)
2500 ml water
Salt, cumin seeds
Fresh chopped coriander
Heat the oil, put minced meat and fry until light brown,then add onions and continue frying. After onions become golden, add in carrots, tomatoes and fry until oil will separate out. Add in potatoes, and pour water. Bring water to boil and scoop out the foam and let it simmer for 40 min, with half covered lid. At the end, add in beans, salt and cumin seeds.
Serve with fresh chopped dill or coriander.
Yoqimli ishtaha!!!