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Friday, December 31, 2010

Happy new year!!!

I wish a very Happy new year to all of my friends!!! Wish that in this year your dreams will become true and may this year will be truly happy, lucky and full of joy! I hope I will post more recipes of Uzbek cuisine in the upcoming year and be useful for you.

May this year will be the happiest year for all of us!!!

Wednesday, December 29, 2010

Saqich-qand (Caramel candies)

I love these sticky and chewy candies. It's always nice to make different candies at home by yourself, as you can be sure about ingredients and also they are 100% natural.
3/4 cup of milk,
1 cup of sugar
30 gr of butter
Mix together milk and sugar. Put on a high heat and bring to boil. Reduce heat on medium and simmer for about 8-10 min. It will foam a lot, so be careful and unceasingly stir. Add in butter. Continue simmering for another 10-15 min or until syrup is thick enough. To check the readiness pour one drop of syrup on a dry plate and bend, if it's not running, then it's ready. Pour on ice cube molds and put in fridge for overnight. Don't forget to grease the mold with vegetable oil.
Take out caramel candies and enjoy them with a hot cup of tea:)
Yoqimli ishtaha!!!

Wednesday, December 8, 2010

Olma qand (Glazed apples)

"Olma qand" was my favorite when I was a child. It's a pity that nowadays you can rarely find them on sale. But the good thing is, you can prepare them at home by yourself. My daughter just love them and calls them "Apple lollipops".
6 medium sized apples
1 cup of sugar
1/4 cup of water
6 wooden skewers
Some crashed nuts (optional)
Finely wash apples. Stick wooden skewers in to apples.
Mix sugar and water and put on a high heat. Boil until syrup will be thick and light brown. Mix during process.
Take syrup from heat and quickly deep in apples one by one and then if you want roll apples over nuts. Your apple lollipops are ready to eat!
Yoqimli ishtaha!!!

Wednesday, December 1, 2010

Uzbek profiteroles (Zavarnoye)

I can't tell where this recipe is originated from, Russians, Italians or French, but surely it is very famous sweet in Uzbekistan. I love it's puffiness and lightness. I use different fillings for it, today's is custard chocolate cream. Usually I like to use my favorite - sweet condensed milk beat with sour cream. If you like you can use any other your favorite filling. You will get 30 small or 15 big pastries from this recipe.
240 ml or 1 cup of water
115 grams of butter
pinch of salt
1 full cup of plain flour
3-4 eggs
For cream:
1 cup of milk
2 eggs
2 tbsp of plain flour
2 tbsp of unsweetened cocoa
200 gram of sugar
50 grams of butter
Cut butter in small pieces, add in water and put on a medium heat, when it comes to boil add in salt and flour. Mix vigorously until dough becomes a mass that pulls away from the sides of the pot and will form a nice dough ball. Take from heat and let it cool down.
Blend in eggs one by one in to the dough, mixing vigorously each time until dough will absorb the egg. If your eggs are small use 4 eggs, if they are big then use 3. The dough must be thick and must not be runny. Use pastry bag or just a spoon and set small balls on your baking sheet. I use teaspoon for making small ones and a pastry bag for bigger ones.
Bake in preheated oven on 200 C for 10 min then reduce to 180C and bake for 25-30 min, or until it is nice golden in color. Don't open your oven for the first 20 min or your pastry will set down.
For filling: Beat eggs and sugar until eggs are pale in color and then add in half a cup of milk, beat again for 1 min. Add in 2 tbsp of flour and beat until smooth. Add in the rest half of the milk, beat for 2 min. Set your heat on high and bring mixture to boil, continuously stirring. When it comes to boil, lower the heat and cook stirring until mixture is thick enough, it mustn't run from the spoon. But don't over cook! Take from the heat, pour it in to another bowl and let it cool. Beat in 50 grams of butter. If you want to make chocolate cream, add in chocolate along with flour.
Slightly cut up each pastry and fill with cream or use your pastry bag for that purpose.
Sprinkle with icing sugar and just enjoy this mouth melting pastry!
Yoqimli ishtaha!

Sunday, November 28, 2010


Today is the first anniversary of my blog!!! It's been a year that I started blogging and I am so happy with that! Whenever I get a comment with appreciation for my work, I feel happy that I am doing something good and useful for people. It's so nice that I have my own followers and viewers! Thank you!
"Manpar" is originated from Uighur cuisine as well as "Lag'mon". But in Uzbek cuisine it is cooked with lamb's tail fat. However I sometimes substitute it with vegetable oil, usually with corn oil. Also it can be mixed 50/50 of vegetable oil and lamb's tail fat. I have to mention that in original recipe, special Uzbek radish is used, we call it "Turp" it is green in color and juicy, but it is very hard to find it in anywhere else, so I used white, fresh juicy daikon instead of it. I am posting this recipe by wish of one of my viewers:)
30 gr of lamb's tail fat (melted)
40 gr of vegetable oil
300 gr of meat, cut in long strips (It will be easier to cut, if you put your meat in to freezer for 3-4 hours.)
2 medium sized onions, peeled and sliced
150 gr of peeled and julienned daikon
3-4 cloves of garlic, chopped
3 tbsp of tomato paste
Salt to taste
1 tsp of ground coriander
1 tsp of cumin seeds
For the dough:
1 small egg
60 ml of warm water
1 tsp of salt
Plain flour as needed
3 tbsp of butter
3 eggs
Some oil for frying egg crepes
Fresh chopped coriander leaves
First of all make the dough mixing together egg, water, salt and gradually adding in flour until you form medium hard dough. Knead well, cover it and let it stand for 20 min. Knead the dough once more before working. Divide the dough in 3-4 handful pieces.

Now tear up each piece with your hands, in small pieces. Don't worry if they are not same in size.

After you done with tearing "manpar", boil 2 liters of water and add some salt. Put in "manpar" - teared pieces of dough, all at one time. When they will float to the surface, boil for 3 min and then drain well.

Add in butter and mix well. Set aside.
Heat up cubed lamb's fat until they will give their oil and then add in vegetable oil. Heat well and put in meat. Fry on a high heat until meat will start to brown and then add in onions and spices, continue frying until onions are transparent, add in tomato paste and garlic.

Fry for 2-3 min, add in daikon.

Fry for 2 min and then add in about half a liter of cold water. Water should cover all the ingredients.
Bring water to boil, scoop out a little foam that will float to the surface and then lower the heat. Let it simmer for 30 min, then add in salt.
Prepare egg crepes by beating one egg at a time and frying both sides over well heated pan with a little oil, then roll around itself forming a log and cut out thin strips. Slightly fluff it with hands just to open up the strips.

Serve in individual bowls, putting 4-5 tbsp of "manpar" and pouring some soup on it, sprinkle with egg strips and fresh chopped coriander leaves and enjoy this yummy dish!
Yoqimli ishtaha!

Tuesday, November 9, 2010

Anor suvi (Pomegranate juice)

In our folk medicine, juice of pomegranate is used to cure anemia, weakness, high blood pressure, diarrhea and dental problems. It is well known that pomegranate juice also prevents breast, lung and prostate cancer. It is very useful for pregnant and breastfeeding women. In Uzbekistan different beverages are made from pomegranate juice. "Anor sharbati", "Anor shinnisi" are famous of them all.
When it is given to children, it's better to mix it with some water.
We have special technique to squeeze out juice from pomegranate. You have to mash the whole fruit with your fingers, just be careful not to crack the skin. When pomegranate is very soft and lost it's shape, pinch it with knife and just squeeze out the juice. If you want you can mix some water.
Enjoy your natural and useful juice.
Yoqimli ishtaha!!!

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:)
Yoqimli ishtaha!

Monday, November 8, 2010

Umoch (Minced meat soup with flour crumbs)

"Umoch" is easy, yet tasty and nutritious soup. It is good in autumn and winter times, as it gives good energy and strength. In original recipe it is cooked only with melted lamb's tail fat, but you can substitute it with any vegetable or olive oil. But still I recommend to cook it with lamb's tail fat, as it is the key of the amazing taste! This recipe is enough to feed 3-4 people.
For soup:
60 gr of melted lamb's tail fat or vegetable oil
250 gr of minced meat (beef or lamb)
2 medium sized onions, peeled and sliced (don't slice them too thin)
Salt to taste
Half a tsp of cumin seeds
1 liter of water
Fresh chopped coriander leaves
For flour crumbs:
Half cup of plain flour
Half a tsp of salt
2-2.5 tbsp of water
Heat the oil and fry minced meat and cumin seeds over high heat until meat is nice brown in color, then add in onions and fry continuously stirring until onions are transparent.

Add in water and bring to boil. Scoop out a little foam that will float to the surface and reduce the heat. Half cover the lid.
Prepare crumbs. Mix salt and flour. Add in 2 tbsp of water and mash well with hands. If it is still too dry, then add in more water. Flour must turn to bigger crumbs. At the end chop well with sharp knife.

Now add this crumbs in to the soup, sprinkle some salt and boil for about 6-7 min.
Serve sprinkling some fresh chopped coriander leaves. Enjoy this hot and delicious soup in cold weather.
Yoqimli ishtaha!!!

Wednesday, November 3, 2010

Piyozli qatlama (Layered bread with onions)

"Piyozli qatlama" usually prepared in winter times. It is served with hot soups. But it is also nutritious as itself. Onions are added raw or fried, I prefer fried ones. If you want to use raw onion, then you have to slice them very very thinly. After slicing, mash well with hands.
For four "Piyozli qatlama" you will need:
300 ml of luke warm water
1.5 tsp of salt
Plain flour as needed
800 gr of peeled and sliced onions
50 gr of butter
More butter for greasing
Salt to taste
Little oil for frying
Make soft but not sticky dough out of salt, water and flour. Knead well and cover. Let it rest for 20 min.

Divide the dough in four equal pieces.
In another pan melt 50 gr of butter and fry sliced onions until they are transparent. Sprinkle some salt and mix. Set aside.
Roll out each piece of dough as thin as you can. Grease slightly with melted butter, and sprinkle fried onions over it. Use 1/4 of onions. Start rolling it around itself forming a log.

Now, roll again around forming snail.

Slightly flatten with hands and fry over little oil until nice golden color. Fry over medium heat with covered lid. After one side is cooked, turn "Piyozli qatlama" and fry another side until ready. Repeat with other pieces.
Serve with soups or enjoy it just with hot tea:)
Yoqimli ishtaha!!!

Saturday, October 16, 2010

Qazi palov (Pilaf with horse meat sausages)

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
1 "qazi"
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!
Yoqimli ishtaha!!!

Tuesday, October 12, 2010

How to cook "Qazi" (horse meat sausages)

"Qazi" is sausage made of from horse meat with unique taste. It is considered as "strong" or "hot", nutritious meal and usually is eaten in winter times. It is not recommended for people with high blood pressure, scleroses, and people who suffer from stomach problems like gastritis and gastric ulcer. Qazi is hard to find in many places, as horse meat is usually consumed mostly by Central Asian countries.
In Uzbek cuisine there are several dishes made of "qazi" and the most famous among them are "Qazi palov" and "Norin". Lately I will post the recipes of these dishes. For starters, I would like to explain how to cook horse meat sausages.
1 stick of "qazi"
3.5 liters of water for boiling
Put "Qazi" in cold water. Bring water to boil, but just before the boiling point, punch "qazi" all over with a thick needle (punching with needle will prevent "qazi" from cracking and tearing) below shown the stage when you have to pinch your "qazi":

When you 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 sausage, if it is small, then it will be ready in 3 hours, if it's big, it will take around 4-5 hours to cook. Usually 3 hour is enough. Time by time turn "qazi" on other side, to make sure it is cooked evenly.
When "qazi" is properly cooked, take out from pot and let it cool down. Make sure that it is chilled before slicing or it will crumble. The broth can be used for cooking "Qazi palov" or for cooking soup out of this broth.
When "qazi" is completely chilled, slice thinly, serve with vegetables or with meal.
Yoqimli ishtaha!!!

Tuesday, October 5, 2010

How to cut same squares from rolled dough for "Manti"

First of all roll out your dough into thin, big circle. It doesn't have to be a perfect circle, don't worry.
After you reached needed thickness, sprinkle some flour on top and roll it around the 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 to fold the dough forward and backward with the help of the stick until all dough is folded up. Then put the stick aside and cut up equal 4 inch strips.

Then starting from the piece in th middle, unfold the pieces one by one putting them on top of each other. Sprinkle some flour on top of each strip/

Now cut up again 4 inch squares.

You will have some left over pieces of half quares or triangles, don't use them for "manti", just knead them all together and leave for another use.
Now you can place the squares on your work place and put 1 tbsp of filling and some cubes of lamb's tail fat to each piece of square and pinch "Manti"s!

Tuesday, September 28, 2010

Karamli qovurma dolma (Fried cabbage rolls)

This dish soooo tasty! Just yum! You should surely try this recipe! Try to use fresh crispy cabbage and don't use leaves, that are too small. You will get about 16 cabbage rolls depending on size of a cabbage.
For filling
300 gr of minced meat (lamb or beef)
1 small onion, peeled and finally chopped
1 tbsp of ground coriander
Half a tsp fresh ground pepper
1 egg
30 gr melted butter
Salt to taste
80 gr of short grain rice
For wrapping and frying:
2 medium sized cabbages
1 egg
Oatmeal or bread crumbs
Oil for frying
First of all prepare filling. Finely mix meat, onion, spices, salt, egg and butter all together. Wash rice and add in to the meat, mix and set the filling aside.
Clean your cabbages, cut out the hard end, and blanche separately in a boiling water for about 10 min.

Take it out and separate the leaves. Cut out the hard middle.

Put about 1 tbsp of filling inside and fold. Pinch a toothpick just to secure it.

Now, slightly beat up one egg with a spoon, dip the cabbage roll in it, one at a time and roll over ground oatmeal or bread crumbs. Fry all of cabbage rolls until brown on bottom, then turn and fry another side.

Lower the heat and pour 150 ml of water, close the lead and cook for about 30 min. When all the water is evaporated check up if rice is done and if it is still hard (but it shouldn't be) then add in some more water and continue cooking until rice is soft. (Just take one of the rolls and open a little bit, try the rice and again refold it). At the end, when there is no water, continue frying just a little bit more, just to give a "fried look" to the cabbage rolls.
When ready, take them out and put on to the paper towel, just to get rid of excess oil.
Serve with fresh salad, sour cream and some side dish if you want. And the most important thing- just enjoy it!
Yoqimli ishtaha!!!

Thursday, September 23, 2010

Kartoshka palov (Pilaf with potatoes)

"Kartoshka palov" is relatively new in Uzbek cuisine. It is usually cooked at home and not very many people know about it. As myself, first I tasted it in my in-laws house. My mother in law used to have a very old book about Uzbek cuisine and she always tried some recipes from there. Now this book is mine:)
Today I was reading that book and remembered how tasty was "Kartoshka palov" despite of my "not in love" with potatoes. So I cooked it today and posting it for you, hope you will find it useful:)
130 gr of vegetable oil (I used corn oil)
300 gr of meat (lamb, beef)
300 gr of peeled and chopped in big chunks onion
2 big tomatoes chopped
400 gr of potatoes, peeled and cut in medium sized pieces
300 gr of rice (I used basmati, as always:))
1 tbsp of ground coriander
1 tsp of cumin seeds
1 tsp of ground pepper
Salt to taste
Heat up the oil well. Fry meat and spices over high heat, until meat will become brown. Add in onions and continue frying. When onions get transparent and slightly brown in color, add in tomatoes, fry about 5 min, then add in potatoes. Fry continuously stirring, until potatoes are half ready.
Wash rice and then layer it evenly on top of fried meat and vegetables. Pour enough water to cover the rice 1.5-2 cm (depends on rice). Bring to boil and check for saltiness. it must be a little salty as rice and potatoes will absorb it.
Let all the water evaporate. Then lower the heat and mix only the top of the rice. Cover the lid and cook for about 15-20 min. Then open up the lid and again mix only the top of the rice , cover and cook for more 10 min.
Take from the heat, mix all the pilaf well, serve on a big plate. Enjoy with fresh salad!
Yoqimli ishtaha!!!

Wednesday, September 22, 2010


"Belishi" is another type of fried samusa, which is originated from tatar cuisine. I must say that I tried many different recipes, but I never liked the result much. Recently I finally found the recipe of an ideal "Belishi"s. They turned out to be so soft and fluffy, soooo tasty! I decided to share the recipe with you. In original recipe the filling with meat is uncooked, and it says you must put a little meat in each "Belsihi". But I like "meaty belishi"s, so I decided to fry the meat filling beforehand, as in this way I can put more filling in "Belishi" without any fear of uncooked meat:) And one another secret: fry them over medium heat, if they will get brown very fast, then slightly reduce the heat and continue frying.
1.5 cup of warm milk
1 sachet of dried yeast (30 gr)
1 tbsp of sugar
1 tsp of salt
50 gr of butter
3-3/1 cup of plain flour
300 gr of minced meat (preferably lamb)
2 onions, small, peeled and chopped well
1 tbsp of ground coriander
1 tsp of cumin
half a tsp of fresh ground pepper
Salt to taste
50 gr of oil
Another oil for frying "Belishi"s
Heat up 50 gr of vegetable oil and fry minced meat and spices, after 4-5 min add in onions and salt. Fry until onion is transparent, then set aside.
First of all mix yeast, sugar and warm milk. Cover and let it stand for 10 min. It must bubble well.
In another dish, mix well flour, salt and butter, gradually add in milk mixture. Form a soft dough, but not too soft. It must be a little sticky. At the end work with slightly oiled hands and knead it well. If it is too sticky, then add up a little more flour.
Cover and put in warm place for about 1.5-2 hours.
After dough is ready, oil your working surface and divide the dough in 20-25 pieces.
Flatten up with hands, put in 1-1.5 tbsp of filling and gather the dough around the meat pinching it well.

I prepared 7 at ones, and while frying them, prepared the other 7 and so on.
Fry them until light brown in one side, then turn and fry another side. Be sure to fry an open side first.

Cooking oil must cover at least half of "Belishi"s.

In frying process, put ready "Belishi"s in a bowl and cover them. At the end, serve with fresh sour cream, as you will put some in the middle of "Belishi" and just enjoy it! You will love it!
Yoqimli ishtaha!!!

Saturday, September 11, 2010

Sutli moshhu'rda

"Sutli moshhu'rda" is a kind of soup, which is light but nourishing and healthy. It is also good for breakfast, if you serve it without meat. It is important to use short grain rice for this recipe, but mine was finished, so I used long one. That's why it is not so sticky as it must be in original recipe.
25 gr of lamb's tail fat cut in very small pieces or 30 gr of vegetable oil
200 gr of meat, cut in small cubes (lamb)
2-3 onions, peeled and sliced
150 gr mungbeans
100 gr of rice
Salt to taste
1 tsp of ground coriander
500 ml of milk
Wash mungbeans and put them in a cold water, just enough to slightly cover them. Put it on medium heat and bring to boil, simmer for about 20 min. Add in rice and add in milk. Bring to boil and then let it simmer for about 20 min, or until rice and mungbeans are cooked well. Add in salt. If soup will become thick, then add in some more milk. It really depends on rice, how much milk will you need.
In another pan, fry fat cubes until they shrink and get brown, take them out and add in meat and coriander. Fry until meat is brown in color and then add in onions. Fry over medium heat until onions are slightly brown. Cover the lid and let it stand for 10 min.
Serve soup in separate bowls, topping them with meat. You can also sprinkle some fresh coriander. Enjoy!
Yoqimli ishtaha!

Friday, September 3, 2010

Kiftalik palov (Pilaf with meat balls)

Today I am posting the recipe of pilaf with meat balls. Very good looking and tasty one! I am also posting a video about how to make carrot flakes for pilaf. Usually carrot is cut in thin long strips, but sometimes I find it easier to make flakes, rather them cutting them on my board. Especially when carrots are very hard. Hope you will find it useful:)
300 gr of vegetable oil
400 gr of meat, grounded
Salt to taste
1 tbsp of ground coriander
1 tsp of cumin seeds
half a tsp of ground pepper
2-3 onions, peeled and sliced
300 gr of carrot flakes
350 gr of rice (I always use basmati, so mention it please when cooking pilaf)
First of all prepare meat balls mixing minced meat with spices and salt. Slightly wet your hands with cold water and form medium sized balls. About 20 pieces. Set aside.
Heat the oil and begin to fry meat balls. Put about 10 balls at ones. Fry until nice golden color. Repeat with other 10. Set fried meat balls aside.
Pour out 100 gr of oil from pot, please be careful, it's very hot. Now add in onions and fry until golden in color. Add in carrots and continue frying until carrots are half done. Pour about 200 ml of water and let it simmer for 30-40 min. Add in salt.
Now wash rice and layer it evenly on top of the fried vegetables. Pour enough water to cover the rice for 2 cm. Set the heat on high and let all the water evaporate, check the saltines and mix only the top of the rice. Place all of the meat balls on top of the rice and cover the lid. Cook over small heat for about 20 min. Open up the lid, again carefully mix the top of the rice and cook for another 10 min. The time of cooking really depends on your rice, if it is soft then it's ready, just try some 4-5 grains before serving.
Now when your pilaf is done, serve on a big plate and enjoy!
Yoqimli ishtaha!!!

Saturday, August 28, 2010

Qashqari patir

I baked "Qashqari patir" today and I admit that it is truly amazing and tasty bread! There was a little tear of mine as onions turned out to be very bitter:) But the result worth it. Try not to use blending or chopping devises for onions and chop them by hand. Use juicy onions. For four smaller "Patir" s you will need following
350 gr of peeled and chopped onions
350 ml of water
1 tbsp of salt
1.5 tbsp of dried yeast
Plain flour as needed
1 egg yolk
2 tbsp of yogurt
First of all, chop up your onions well and pour all of the water on them. Mix and then mash them with your hands. Just try to squeeze out all the juice from onions. Leave for 30 min. After drain all the water.

Set aside drained onions and add in salt and yeast to the "onion" water. Mix well. Add in flour to form medium hard dough. It mustn't be sticky, but it mustn't be hard. Knead for about 5 min and cover. Leave the dough in warm place for 2 hours.
Take 3 tbsp of drained onions and mix them with yogurt and egg yolk.

After your dough is ready to bake, divide into 4 equal pieces and form balls. Flatten them by hand and cut the edges with sharp knife. Make sure that middle is a little thiner then the edges. Punch the middle with "chakich" or a fork.

Now spread the onion-yogurt and egg yolk mixture to the surface.

Bake in preheated oven until bread is golden. Take from the oven and just enjoy this wonderful bread that smells heavenly!!!
Yoqimli ishtaha!!!