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Wednesday, April 28, 2010

Mosh atala (Mung bean soup with flour)

This is also very old recipe of Uzbek cuisine. It is not usually cooked in every house, as it is almost forgotten. I like this thick and nutritious soup! It is smooth, tasty and it will gives you a lot of energy through the day! Try it, it is very simple to make! You will serve 5 people from this recipe.
70 ml of vegetable oil
300 gr minced meat
130 gr peeled and sliced onions
150 gr peeled and cut in very small cubes red carrots
200 gr mung beans, washed
1.5 liter of clean drinking water
30 gr of butter
6 tbsp of plain flour
Salt to taste
1 tbsp of ground coriander
Half a tsp of ground pepper
Heat the oil and put in minced meat and spices. Fry over medium heat until nice brown color, then add in onions and fry until onions are soft. Put in carrots and fry over small heat with covered lid until carrots are half done. Pour in water and immediately put in mung beans. Bring water to boil, scoop out any foam that will float to the surface and let it simmer until mung beans are soft and ready.
In another pan melt the butter and fry flour until nice light brown color. Pour in some soup and mix well, then add this mixture to the rest of the soup. Bring soup to boil, stirring it constantly, as flour can crumble. After it boils, lower the heat and let it simmer for 10 more minutes. Add in salt. Take from the heat and serve topping with some sour cream (optional) and sprinkle over some fresh or dried greens.
Enjoy this delicious soup!
Yoqimli ishtaha!!!

Tuesday, April 27, 2010

Shirali va yongoqli bodroq (Popped corn with syrup and nuts)

"Shirali va yongoqli bodroq" is a good snack while watching some movie:) It is tasty, nutritious and just fun. In Uzbekistan we also make "Halva" with popped corn, I will post the recipe soon. For today enjoy this one:)
1 cup of nuts
7 cup of popped corn (I used one package of microwave popped corns)
1 cup of sugar (I used brown sugar)
50 ml of water
Crush your nuts well.

Mix it with popped corn.

Prepare the syrup. Boil 1 cup of sugar with 50 ml of water without stirring, until it will start to thicken. Don't over boil it.

Quickly and very carefully pour the ready syrup on to the corn and nuts, continuously stirring. Stir well, your snack is ready!!!
Yoqimli ishtaha!!!

Yupqa (Uzbek pancakes)

"Yupqa" is a truly Uzbek pancake:) I love it!!! It is a little messy to cook this dish, but I am sure that you will like it! If it is possible, try to cook it with some friend or a helper, to make thw work easier for yourself. One will be rolling the dough and the other will be frying and folding it. In my case, I work just by myself:) My husband mistakenly called me "Shiva" thinking that it was an Indian Goddess with six hands, but thanks to one of my Indian reader, we find out that the name of that Goddess is "Durga":)
You will get 12 "Yupqa"s from this recipe. In Uzbekistan we have many variety of recipes and ways of cooking this dish, I am posting you the easiest one. By the way, keep it under a towel or make sure that it is covered well, as it dries out quickly.
200 gr minced meat
200 gr peeled and grated carrot
80 gr of vegetable oil (in original recipe filling is cooked with lamb's tail fat, but I used corn oil)
1 tbsp of ground coriander
1 tsp of cumin seeds
Salt to taste
For dough:
1 egg
100 gr of water
Half a tbsp of salt
Plain flour as needed
40 gr of melted butter for greasing
Some vegetable oil for frying "Yupqa"s
First of all make the dough. Beat slightly together, egg, salt and water.

Gradually add in flour until you form a medium hard dough, don't make it hard, as it will be hard to roll it out thinly and the dough will quickly dry out. Cover the dough and let it stand for 30 min.
While your dough is resting prepare the filling. Heat up oil in thick bottomed pan.
Fry ground coriander and cumin on a high heat for a 2 min and then put in minced meat and fry on a low heat with a covered lid. Fry until meat is brown in color, then add in carrots, add in 30 ml of water, and cover the lid. Fry until carrots are soft and ready, then add in salt. Take from the heat. Set aside.

Now when your filling is ready, prepare your dough for rolling. Divide the dough into 12 equal pieces. Heat up your frying pan. Roll pieces one by one, as thin as you can.

Try to work very fast, as if dough will dry out you will not be able to fold it.
If you are cooking it alone, then roll and fry your dough pieces one by one. When your pan is hot enough, put some oil in a pan and fry rolled piece just 10-12 seconds for each side. Don't over fry or it will dry out and then you won't be able to fold it!

Then take it, quickly brush the surface with melted butter, put 1 tbsp of filling and fold it. Cover with towel. Repeat with other pieces.
After you will finish all this routine, just prepare some hot tea or a coffee (I like eating "Yupqa"s with coffee+milk), relax and enjoy your Uzbek pancakes with your family, surely you will get an appreciation for your work:) Believe me it worth it!
Yoqimli ishtaha!!!

Wednesday, April 21, 2010

Bug'lama dolma (Steamed stiffed vegetables with meat and rice)

You can cook this dish with various vegetables like bell peppers, tomato, potatoes, aubergine, onion or any other vegetables that you can make a hole and put filling in it. You can also use cabbage leaves, but you have to put them in boiling water for 5 min before using, as they are not flexible to fold. Today I used zucchini and tomato.
300 gr minced meat (I used chicken)
2 onions, peeled and chopped finely
50 gr short grain rice, washed
1 egg
30 gr of melted butter
Salt to taste
1 tsp ground coriander
1 tsp of pepper
5 medium zucchini
3 tomatoes
Mix well together meat, onions, rice, egg, butter, salt and spices. Cut zucchini in thick slices and peel out inside of each piece making bowl from it. Cut the top of the tomatoes and also take out the pulp. Fill all the pieces with meat filling.
Place all of your "Bug'lama dolma" in to the steamer's sheet and cook for a 40 min. Pre boil the water in a steamer before putting sheets. You can also sprinkle some grated cheese at the end of the cooking to make the richer taste. After it's done serve with some kind of side dish or a salad. Enjoy!
Yoqimli ishtaha!!!

Friday, April 16, 2010

Parmuda somsa

"Parmuda somsa" is one variety of Uzbek somsas. It is comfortable to eat, as it is small and handful:) You will enjoy the process also, involve your children if you have them:) That would be good mother or father activity with the kids.
260 ml of water
1 egg
1.5 tsp of salt
Plain flour as needed
100 gr of butter for greasing
450 gr meat minced (preferably lamb)
250 gr chopped onion
Salt to taste
1 tbsp of ground coriander
1 tsp of ground pepper
1 egg, slightly beaten
Some black sesame seeds for sprinkling
Make medium hard dough mixing water, egg, salt and flour. Cover and let it rest for 15 min. Then roll it out, and grease the surface evenly with melted butter. You can roll the dough not very thinly, approximately half cm. After greasing butter, roll around itself forming a log. Put this log in to the fridge for 30 min. While it is in fridge prepare the filling.
Mix well together, meat, onion, salt and spices.
Now take out the dough, and slice the log in equal 1 inch pieces. Put them on their flat side, sprinkle some flour over it. Now roll each circle and put some filling in it. Make sure you roll the edges slightly thicker than the middle as while pinching it gets thick.

Now pinch the edges in the middle forming round "somsa"s.

Slightly brush some water on edges and stick 4 "somsa"s together. Brush them with slightly beaten egg and sprinkle some seeds.

Bake in preheated oven over high heat until nice golden color.
Enjoy your delicious "Parmuda somsa" s with your family, with some cup of hot tea:)

Yoqimli ishtaha!!!

Monday, April 12, 2010

Qatiq (Natural yogurt)

"Qatiq" is favorite drink in Uzbekistan. It is useful, refreshing, helps to avoid intoxication, digestion problems, diarrhea and many other health problems. Especially it is important to drink it during summer season. Preparation is very simple, you just need a small quantity of natural yogurt or greek style yogurt and some time.
1 liter of milk (full fat or low fat)
3 tbsp of plain natural yogurt
If you are using fresh farm milk, then boil it and let it simmer for 15 min. Cool down up to 50 degrees. If you are using pausterized milk, then just heat it up to 50 degrees. Check it with your finger, you must be able to hold your finger in a hot milk for 10 seconds. Now mix 3 tbsp of natural yogurt with milk. Pour in glass dishes and close tightly.

Wrap them with thick towel and again wrap in to another one. Repeat. You will use 3 thick towels. Using towels helps to keep the temperature. Put it in warm place for 8 hours. You can also use some thick bed covers to wrap it, just be sure to keep the temperature warm. After 8 hours your home made, natural yogurt is ready! Enjoy with anything you like.
Yoqimli ishtaha!!!

Saturday, April 10, 2010

Asallik qulupnay (Strawberry with honey)

This is one of the healthy and natural desert of Uzbek people. It is useful and refreshing. I love to eat it with some pancakes, using it as a sauce. You can also top cakes with this desert. Or make cake rolls filling it with "Asallik qulupnay". try it it is just heavenly sweet!
600 gr fresh, ripe strawberries
300 gr of honey
1 tsp of lemon juice
Wash your strawberries carefully, take out stems and slice. Set aside. In a saucepan bring honey to boil and simmer over low heat until it will thicken well. When honey is heavily poured from spoon it is ready. But don't over boil it, or while pouring on strawberries it will just harden. Now pour honey as hot over strawberries and stir carefully, not to smash strawberries. Pour also 1 tsp of lemon juice in this stage. Let it cool. You can serve it as hot and as cool. I suggest to serve it with pancakes:)
Yoqimli ishtaha!!!

Friday, April 9, 2010

Olma dolma (Baked stiffed apples)

"Olma dolma" is a healthy desert which is full of flavors and very delicious. It is very useful for children as it contains main vitamins and minerals. It is usually cooked in our special clay oven "Tandur" and tastes heavenly! But I make it in the oven:)
Take one apple for each person, (I took 3)
Handful of walnuts
Handful of black raisins
3 tbsp of honey
Cut the middle of each apple with a special knife to get rid of those seeds and then scrab out small hole with knife. Be careful not to cut your hand. Fill the empty space with walnuts and raisins. Pour in 1 tbsp of honey to each apple.

Bake in preheated oven for 20 min or until apples are soft.

Sprinkle with cinnamon and Enjoy with your loved ones!
Yoqimli ishtaha!!!

Zogora non (Corn flour bread)

"Zogora non" is often cooked in villages. It is very delicate, crumbly and tasty bread. It goes very good with "Bolqaymoq". Be careful when you will take your "shirmoy non"s out from the oven, they crumble easily. Use low sort corn flour for this bread it is less processed and more useful:) The bread has some sweet tatse and that's why it is good with jams or preserves. You will get 4 small breads from this recipe.
250 ml of cream
2 whole eggs
1.5 tsp of salt
1 tbsp of sugar
2 tsp of baking powder
Corn flour as needed
Mix together cream, salt, eggs, sugar. Beat slightly. Add in baking powder. Gradually add in corn flour until you form medium hard dough. Cover the dough and let it rest for 30 min. Divide the dough to 4 equal parts. Form small breads right on your baking sheet. Punch the middle with special stamp "chakich" or fork.
Bake in well preheated oven until nice golden color. Enjoy it with "Bolqaymoq" or with your favorite soup.
Yoqimli ishtaha!!!

Bolqaymoq (Cream with honey)

"Bolqaymoq" is our old desert recipe. It is usually served with hot bread and eaten dipping bread in "Bolqaymoq" and drinking hot tea. I also use it for dipping strawberries:) or as a filling for some cakes. It is natural and without any chemicals:) Use only fresh cream and good quality honey for this recipe.
250 gr cream
2 tbsp of honey
1 tsp of plain flour
Heat the cream stirring over low heat, gradually add in honey and heat together until honey will melt properly. Stir constantly. Take from the heat and cool it down. I usually put it in to the fridge.
When it is cooled properly beat up well gradually adding 1 tsp of plain flour. Beat until it is thick. Your "Bolqaymoq" is ready! Enjoy it with bread or with your favorite fruit or with any cake:)
Yoqimli ishtaha!!!

Sholgomli palov (Pilaf with turnips)

In our old folk medicine this meal was used as a cure for problems like kidney stones and liver weakness. Besides it is tasty and healthy recipe. This recipe is old and it is rarely coked in nowadays, so I want to keep our traditions and that's why I am posting it to you.
50 gr of corn oil
300 gr of meat (beef or lamb)optional, if you like you can make it without
200 gr of peeled and sliced onions
400 gr of peeled and cut in strips red carrot
300 gr (about 5 pieces)of small turnips, peeled and whole
300 gr long grain rice
Salt to taste
1 tbsp of ground coriander
1 tsp of cumin seeds
Cut the meat in small mouthful chunks. Heat the oil and fry meat under covered lid over medium heat. Fry until brown. Add in carrots and onions, set the heat on very low and close the lid. Cook for 30 min and then add in turnips. Continue cooking for another 1 hour. Heat will stay on very low. After add in 150 gr water or meat broth and again cover the lid. After 20 min, add in salt and spices. Wash rice and layer it evenly on top of the vegetables and pour water enough for covering the rice approximately 2 cm.

Set the heat on high and let all the water evaporate.

Check for saltiness. Set the heat again on very low, mix only top of the rice and cover the lid. Cook for 20 min, then open up the lid and again mix only top of the rice. Cover and cook for more 10 min. Take from the heat and mix finely all the "Pilaf". Serve placing all meat on top of the rice and enjoy this healthy meal with your family!
Yoqimli ishtaha!!!

Monday, April 5, 2010

Tuhumli du'lma (Meatball with an egg)

This dish is relatively new. It's rich in protein and iron. It will keep you full for hours and gives you enough energy to be cheerful and happy:)
150 gr chicken
150 gr beef
1 onion, peeled
1 tsp of ground coriander
Salt to taste
6 hard boiled small eggs
Flour or bread crumbs for rolling up "Tuhum du'lma"s
Little oil for frying
Mince meat, onion, salt and spices in grinder or in a meat chopper. Divide in 6 equal parts. Take one by one and put one whole egg inside the meat, form a ball, hiding egg inside the meat and roll it on flour or on a bread crumbs.
Fry on a medium heat on a little oil until nice brown color and then pour 100 ml of water, reduce the heat, cover the lid and let it cook until all water will evaporates. Take "Tuhumli du'lma" s out and serve with your favorite side dish. Today I cook some buckwheat for the side dish. Enjoy and share your impression with me:)
Yoqimli ishtaha!!!

Saturday, April 3, 2010

Napaleon torti (Napoleon cake)

I don't know why, but in Uzbekistan this cake is very famous under this name:) I love this crunchy, crumbly and tender cake which is not so easy to make, as it will take some time. The difficult part is making puffy pastry. But once you will learn to make it you will love it. You can also buy ready made puffy pastry, which will also do well for this cake. For spreading cream you can use any your favorite cream, I use whipped sour cream with condensed milk.
500 gr of whipping cream
1 can of condensed milk
pinch of vanilla
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,water, mix well and gradually start to adding flour to make hard dough.
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 all this procedure, divide the dough in 6 same pieces. Roll out each pieces one at a time and bake in preheated oven until light golden color. It is very crumbly so be careful when you take it out from the oven. Bake all the pieces.
Now take your serving plate, put one baked piece and spread cream on it, cover with another baked sheet, again spread the cream and cover with another one. Repeat with the rest of baked sheets, each time spreading cream on them. Cut the edges of the cake and crumble them, sprinkle this crumbles on top of the cake.
Oh I forgot about cream, whip cream until it begins to thicken and gradually add in condensed milk. Whip until nice thick texture. Be careful not to over beat it!
Serve it with hot cup of tea and enjoy! be careful, as it will be hard to stop yourself:)
Yoqimli ishtaha!!!

Lavlagi, kartoshka va ku'k nu'hotli gazak (Beetroot salad with green beans and potatoes)

This salad is healthy and easy to make. For richer taste you can replace the oil to the mayonnaise. But I prefer healthy option with oil:)
3 beetroot
2 medium potatoes
200 gr green beans, boiled or canned
Salt to taste
Chopped coriander leaves
3 tbsp of olive or any other vegetable oil or mayonnaise
Boil potatoes and beetroot in their skin. After they are ready, peel and cut in cubes. Add in green beans, salt, oil and chopped fresh coriander leaves and mix well all together. Serve and enjoy with soups.
Yoqimli ishtaha!!!

Thursday, April 1, 2010

Hursh-hursh salati (Eggplant crunchy salad)

As I said earlier, I like experimenting in the kitchen, so this salad is one of my creations. I love the crunchiness of this salad. That's why I called this salad "Hursh-hursh":) It is tasty and nutritious salad, which will be good for lunch or a dinner.
2 medium eggplants, sliced
1 egg slightly beaten
1 big potato, peeled and grate or cut in very thin strips
2 medium sized carrots
3 small cloves of garlic
3 tbsp of olive oil
1 tbsp of ground coriander
1 tsp of ground pepper
1 tbsp of dried greens or fresh chopped greens
Salt to taste
oil for frying potatoes and eggplants
2 tbsp of mayonnaise
Take your thinly cut or grated potatoes:

Deep fry them until crispy and gold in color. Set aside.

Soak sliced eggplants in salty cold water for 20 min, drain all the water. Dip them in egg and fry until golden color, then slice them in thick strips as in recipe "Baqlajon va pomidorli salat".
Make "Chim chi" from carrots. Just thinly cut or grate them, add in salt, oil and mashed garlic cloves and mash with hands until half soft. Set aside.
Now take your serving plate and place eggplants, potatoes and carrot. Put 2 tbsp of mayonnaise in the middle, sprinkle some dried or fresh greens (chopped) and serve. Mix all the ingredients just before eating to keep the crispiness of the salad.
Enjoy and crunch this wonderful salad of mine:)
Yoqimli ishtaha!!!