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Monday, May 31, 2010

Qozon patir

"Qozon patir" is very simple, fast to make,yet tasty bread in Uzbek cuisine. It is cooked in crock pot instead of oven or "tandur". It is usually made in villages, with a fresh cow milk and clarified butter. You will make around 5-6 breads from this recipe depending on the size of your pot.
400 ml milk
30 gr butter
1 tbsp of dry yeast
1.5 tsp of salt
Plain flour as needed
Heat up milk and dissolve butter in it. Slightly cool down and add in salt, yeast. Mix well. Gradually add flour and make soft dough. Knead for about 5 min, cover the dough and let it rest for 2 hours.
Divide the dough in 6 equal pieces. Roll out round shape. It must'n be thin. Preheat your thick bottom crock pot, put some butter and grease well, be careful not to burn your hand. I use radish for this purpose, just cut it in half, and grease butter with it. Punch your rolled piece with a special stamp- "chakich" or with a fork and cook inside of the pot. It will take the shape of your pot.

It will start to bubble a little. Cook gradually moving the bread around the edges of the pot. Check the bottom, if it is brown, turn the bread very carefully to another side and cook until it's done.

Immediately after taking out put some butter to the middle and spread evenly to the surface.
Enjoy it and don't forget to share with your opinion.
Yoqimli ishtaha!!!

Thursday, May 27, 2010

Qovoqli palov (Pilaf with pumpkin)

As I said before, we have different variety of pilafs in Uzbekistan. So today's turn is to pilaf with pumpkin. I like the taste of rice , carrots and pumpkin. In it's turn, pumpkin will also gives special taste to this dish. Try it, you will never be sorry:)
130 gr vegetable oil
400 gr of meat, cut in big pieces
3 onions, peeled and sliced
350 gr peeled and sliced carrots
300 gr pumpkin with skin, cut in medium pieces
300 gr of long grain rice
2 tbsp of ground coriander
1 tsp of cumin seeds
Salt to taste
Heat up oil and fry onions on a high heat until brown color. Then add in meat pieces and continue frying until meat is brown too.

Then add in carrots and fry until carrots are half done, then add in 600 ml of water and bring to boil, lower the heat, then place all pumpkin pieces on top of the carrots. Let them simmer under half covered lid for about 30 min or until all water is evaporated. Stir time by time carefully, not to mash the pumpkin.

After take out all the pumpkin pieces and set aside. Add in salt and spices to meat and vegetables. Wash the rice and layer it evenly on top of the carrots. Pour enough water to cover the rice for an inch or to the first joint of your finger.

Set the heat on high and let all the water evaporate. Check for saltiness. When it's done, mix only the top of the rice and place pumpkin pieces back.

Close the lid and cook over very low heat for about 20 min. After 20 min, open up the lid and again mix only the top of the rice, cover again and cook for another 10 min.
After take from the heat, take out pumpkin and mix all ingredients well. Serve on a big flat plate and enjoy!
Yoqimli ishtaha!!!

Dum shu'rva (Soup from Ox's tail)

In Uzbek cuisine Ox's tail is widely used for cooking delicious dishes. We cook soups, pilafs, fried dishes from it. Today I am posting recipe of healthy, tasty and very simple recipe of soup. I like the sticky meat of the tail part! It is very useful for bones.
500 gr of tail pieces
2 tbsp of vegetable oil
3 onions, peeled and sliced
2 medium peeled and sliced red carrots
2 medium peeled and quartered potatoes
Salt to taste
1 tbsp of ground coriander
Some fresh chopped coriander leaves
Put tail pieces in cold 2 liters of water, bring to boil on a hight heat. Scoop out all the foam that will float to the surface and lower the heat on medium. Let it simmer under half closed lid for 1.5 hour. In separate pan heat the oil and fry onions until soft, then add in carrot slices and ground coriander. Fry for 5 min and then add in to the soup. Continue boiling for another 30 min. Now add in potatoes and boil again for 20 min or until potatoes are soft. Add in salt and take from the heat.
Serve sprinkling over fresh chopped coriander leaves. Enjoy with fresh vegetables and greens:)
Yoqimli ishtaha!!!

Hi my dear ones!

Oh thanks God my internet is working again! Hureeey! I was so worried that I was not able to post any recipe in these days. But I am starting today:) Missed my blog!

Sunday, May 16, 2010

Non qovurdoq

I remember my granny used to cook this dish for a lunch. I loved the smell and taste of this meal, granny cooked it in clarified butter:) It is fast and easy meal. If you have less time to cook, but you want to prepare nutritious and delicious meal, then this is exactly what you want. You have to have Uzbek "Patir" or "Obi non" for this meal. I have posted the recipe of both, so you can bake them yourself. You will feed 3 people from this recipe.
100 gr of vegetable oil or clarified butter
250 gr meat, cut in small cubes
2 onions, peeled and sliced
1 big capsicum, sliced
2 tomatoes, chopped
200 gr of dried cubes of bread
Salt to taste
1 tbsp of ground coriander
Some fresh chopped coriander leaves.
Cut "Obi non" or "Patir" in small cubes and let dry for 2 days in open air or just dry them in the oven.
Heat the oil in pan and fry meat over high heat until meat is nice brown color, then add in onions, fry until onions are soft and slightly golden. Now add in tomato and capsicum. Fry until oil will starts to separate out. Stir while frying to prevent ingredients sticking to the bottom of the pan. Now lower the heat and add in salt and coriander. Stir well and add in bread cubes, mix well and serve immediately sprinkling some fresh chopped coriander leaves. Enjoy and have a nice lunch time with your family or friends.
Yoqimli ishtaha!!!

Tuesday, May 11, 2010


"Sangza" is a great snack with herb or yogurt dips. I especially love hot ones with chili and garlic:) It is one variety of "Bu'girsoq" (I have posted the recipe earlier).
In our tradition we cook this snack for holidays and especially for "Eyd". Mostly "Sangza" is cooked in villages. You can make them bigger or smaller if you want, in original it is bigger than mine, but I prefer this size as it is easy to hold and dip. You will get about 34 "Sangza"s from this recipe.
200 ml of milk
30 gr of butter
1 tsp of sugar
A pinch of salt
Half a tsp of baking powder
1 egg
Plain flour as needed
Some oil for deep frying
First put butter in milk and heat over low heat until butter will dissolve, take from the heat, add in salt, sugar and baking powder. Stir well and slightly cool it. Then add in egg and beat slightly, until egg will mix well with other ingredients. Now gradually add in flour. Form medium hard dough. Cover and let it rest for 1 hour. Then knead well for 2 min and divide the dough in to the 34 equal pieces. Roll each piece in long log and fold it like this:

Now fold once more:

Repeat with other pieces. Don't forget to close ready rolled and folded pieces with cotton towel, as they will dry out quickly. Now when all pieces are rolled and folded, heat up oil and deep fry your "Sangza"s until nice golden color. After put them on a paper towel to get rid of extra oil. Then when you've done with all pieces, sprinkle over with powdered sugar and serve! Enjoy your "Sangza" with hot tea or dipping it in your favorite dip!
Yoqimli ishtaha!!!

Thursday, May 6, 2010

Davo shu'rva (Chicken soup with rice)

"Davo shu'rva" means that this is soup is solution for many health problems:) If you are suffering from indigestion, diarrhea, nausea or any other digestive problems, surely cook this soup and eat it while hot with dried bread. You will get well soon. It's good to cook it in hot summer days, when you don't want to eat any food. It is light and healthy soup, besides it will nourish you well.
1 small whole chicken
2 onions, peeled and sliced
2 medium sized potatoes
100 gr short grain rice
Salt to taste
Put chicken in a 2.5 liters of water and bring it to boil. Scoop out all the foam that will float to the surface and reduce the heat. Let it simmer under half closed lid for 1 hour. Periodically turn the chicken in the soup. Add in onions and continue simmering for another 30 min, then add in rice and potatoes. Cook until potatoes and rice is soft and well cooked. Add in salt and take from the heat.
Serve chicken in separate dish and serve soup in individual bowl sprinkling over some fresh chopped coriander leaves. Enjoy and be healthy!
Yoqimli ishtaha!!!

Wednesday, May 5, 2010

Pomidorli palov (Pilaf with tomatoes)

I love the color of this pilaf! It is very beautiful. Tomatoes give special flavor and you will love it! You can also add some garlic if you want. It is also useful and very nutritious as it contains minerals and proteins. You will feed about 6 people from this recipe.
150 ml of vegetable oil
250 gr meat (beef or lamb)cut in big pieces
150 gr peeled and sliced onions
About 6 medium tomatoes, blended in food processor or finely chopped (about 400 ml blended tomatoes)
300 gr peeled and sliced carrots
300 gr rice (I used long grain rice)
1 tbsp of cumin seeds
1 tbsp of ground coriander
1 tsp of ground pepper
Salt to taste
Heat the oil well and fry meat until nice brown color. After add in onions and fry until onions are soft and light golden. Now add in tomato puree.

Fry until oil separates out, then put in carrots and fry until carrots are half done.

Now pour in 200 ml of water, set the heat on medium and simmer for 1 hour. Add in salt and spices.

After one hour, wash rice well and layer evenly on top of the vegetables and meat. Pour enough water to cover it for 1 inch and set the heat on high. Wait till all the water will evaporates and then mix only top of the rice. Now set the heat on very low and cover the lid. Cook for 20 min and then open up the lid, again mix only the top of the rice and recover the pot. Cook for another 10-15 min.
Take from the heat and mix well all the ingredients. Serve cutting meat in mouthful chunks and enjoy!
Yoqimli ishtaha!!!

Tuesday, May 4, 2010

Qovurma varaqi somsa (Fried puff samusa)

"Qovurilgan varaqi somsa" is another variety of Uzbek "samsa"s. It is time taking, but delicious dish. Good as an appetizer, finger food or as a lunch with some kind of salad. I love eating it dipping in sour cream:) or yogurt. You will get about 26 "somsa"s from this recipe.
for filling:
30 gr vegetable oil or butter
200 gr minced meat, preferably lamb
100 gr peeled and sliced onions
1 tbsp of ground coriander
1 tsp of cumin seeds
Salt to taste
For the dough:
150 ml of luke warm water
1 tbsp of salt
Plain flour as needed
50 gr butter melted for greasing
Oil for frying about 500 ml
First prepare the dough. Mix water and salt and gradually add in flour. Mix until you will form a medium hard dough. Cover it and let it rest for 20 min.
Prepare filling while your dough is resting. fry minced meat over medium heat for about 10 min. Add in 20 ml of water, set the heat on low and cover the lid. Cook until meat is well cooked, then add in onions, salt ans spices and fry over medium heat until onions are soft. Remove from the heat and set aside.

Now roll out your dough and grease with a melted butter.

Wait until butter is slightly hardens and then roll the dough around your rolling stick (I use cricket stick for rolling:))Now cut along the stick and remove the stick.

Cut again to 2.5 inch pieces and then cut along the pieces.

Slightly roll out each square, put 1 tbsp of filling to each and pinch the edges, then cut the edges with a special knife.

Repeat with other pieces and put them on the cotton towel.

Now you can start frying them. Heat the oil well. Check it putting small bread cube in it, if it turns brown within a 15 sec, then your oil is heated enough. Start frying "Somsa" s until they are nice golden color. Serve immediately while hot and enjoy dipping it in to the sour cream or yogurt or just itself:)
Yoqimli ishtaha!!!