Top food blogs

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!!!

Friday, August 27, 2010

Nu'hot somsa (Samsa with chickpeas)

"Nu'hot somsa" is not so popular recipe, but I like that it is nutritious and tastes different. Usually you can't find it everywhere, where you can find another types of samsas. I myself never seen it in any restaurant or cafes or maybe I don't know where to find them. Anyway, it is very easy to bake it at home in the oven. I used regular dried chickpeas, soaked for 8 hours, but you can also use canned ones. Sometimes you can also add boiled egg in the filling, that will also will taste great! Experiment with the fillings and you will get more different recipes:)
The dough is the same as in recipe of "Tugrama tovuq somsa"
For filling:
250 gr of dry chickpeas
3 medium sized onions, peeled and chopped
70 gr of butter
Salt to taste
1 tsp of cumin seeds
1 tsp of ground coriander
1 egg, slightly beaten
Some of your favorite seeds
Soak chickpeas for 8 hours (beforehand). Drain the water and wash them well. Put in a cold water and bring to boil, make sure you take enough water. Simmer for about 1 hour or until chickpeas are very soft. Add salt at the end. Now chop cooked chickpeas in a blender until smooth, add some water (where chickpeas were boiled)to help the process.
Melt butter in a pan and fry onions util they are soft . Mix with chickpea puree and add in spices. Mix well. Check for saltiness.
Now roll out every piece of the dough and put one tbsp of filling in it.

Pinch the edges as you want and then brush them with slightly beaten egg. Sprinkle with sesame seeds or any other seeds and bake in preheated oven until nice golden color.
It is preferable to eat it as hot, but if you like you can eat it as cold also:)
Yoqimli ishtaha!!!

Friday, August 20, 2010

I get pessimistic today:(

My dear followers! I understand that each of us is very busy person and there is no time for extra attention and leaving comments on every blog. But, I want to tell that, creating this blog was fun for me and it was a sign of altruism, as I wanted to share recipes of Uzbek cuisine with you. I don't get any profit from my blog, I don't sell anything or don't ask money for my recipes. But when I see sometimes my recipes or pictures in some other blogs without referring to my blog's address, I get upset and think maybe creating this blog was a mistake. Sometimes I also think maybe I should just delete my blog,sorry :( Yeah, I get pessimistic sometimes:) Every person would like to see appreciation for his work.
I hope you will understand me and don't get me wrong:)

Tugrama tovuq somsa ("Samusa with chicken)

Usually this type of "somsa" is cooked in special clay ovens- "tandir", and the recipe of the dough is slightly different, but I cook it in ordinary oven and believe me, there is a little difference, unless the smell. In "tandur" it has it's own special smell. Use even small bones of the chicken for the filling. Choose ripe and red tomatoes, (I couldn't find that ones and used hard ones) as they will give juice to the "somsa".
For dough
200 ml of water
30 gr of butter
1.5 tsp of salt
Plain flour as needed
Melted butter for greasing (approx. 120gr)
For filling
300 gr of chicken (I used 3 thighs)
2 onions, peeled and chopped
2 tomatoes, chopped
Salt to taste
1 tbsp of ground coriander
1 tsp of cumin seeds
Make the dough mixing water, melted 30 gr of butter and salt and gradually adding flour to form a medium hard dough. Cover it and let it stand for 20 min. Then roll it up as thinly as you can and grease all of the surface with melted butter, let it stand for 10 min and start rolling it around itself forming a log. Now cover the dough and put in to the fridge for 1 hour.
Prepare the filling while your dough is resting in the fridge. Cut up chicken thighs in medium-small chunks.

Chop onions and tomatoes.

Mix all together with salt and spices. Mix well and set aside.
Now take the dough and cut the log in equal pieces and roll each piece one by one. Try to make your "somsa"s bigger, as for some of them you will also put the bones.
I myself don't like the bones in "somsa"s, but my husband does, so I make 2-3 pieces for him:)
Now put filling to each rolled piece and pinch the edges forming triangles. Slightly grease with beaten egg and sprinkle some seeds over them. Bake in preheated oven until nice golden color.
Enjoy and let me know if you liked it:)
Yoqimli ishtaha!!!

Thursday, August 12, 2010

Pomidor quymoqli palov (Pilav with omelets in tomatoes)

"Pomidor quymoqli palov" is good looking and delicious variety of Uzbek pilavs. Usually it is made in weddings. I must tell that you should use bigger tomatoes, I didn't have those, so I used small ones. Make 1-2 omelets for a person. I love the taste of these eggs in tomatoes! This recipe is for 4 people.
120 ml of vegetable oil
200 gr meat (lamb or beef)
3 medium sized onions, peeled and sliced
300 gr of peeled and cut in thin strips carrot
4 big, ripe and hard tomatoes
4 eggs
Salt to taste
1 tbsp of ground coriander
1 tsp of cumin seeds
Heat up the oil and begin to fry meat over high heat until brown. Now add in onions and continue frying until onions are golden. Put in all of the carrot, mix well and cover the lid. Cook on a low heat until carrots are soft, approximately for 40 min. While, prepare tomatoes. Cut just the top of tomatoes and scrub out all the inner meat with a spoon.

Sprinkle some salt in and turn down, just to get rid of the liquid.
Add all the pulp that you scrub out from tomatoes to the cooked carrots. Add in salt and all spices and mix carefully. Cook for another 15 min under covered lid.
Now put in washed rice and layer it evenly with a spoon over meat and vegetables. Add in enough water to cover the rice for about 2 cm. Set the heat on high and let all the water evaporate. Check the saltiness. Now lower the heat and put in tomatoes on top of the rice and push down them slightly. Break up one egg to each tomato. Close the lid and cook for about 20 min. Eggs must be cooked.

Take out all of the tomato omelets very carefully. Now mix only the top of the rice and continue cooking under closed lid for about 10-15 min.
Serve on a big plate and enjoy with your family!!!
Yoqimli istaha!

Friday, August 6, 2010

Dimlama qovoq

I wrote that I am in love with a pumpkin! There is a plenty of recipes with pumpkin in Uzbek cuisine. Today I am posting one of my favorite - "Dimlama qovoq" - that is stewed pumpkin with a sour cream. You can serve it as a side dish or as a main, as you wish:)
50 gr of oil
I use half of a medium sized pumpkin, just peel and cut in cubes
150 ml of sour cream
1 tbsp of sugar
Salt to taste
Fresh chopped coriander leaves
Heat the oil well and put all of the pumpkin. Fry on a high until pumpkin is light browned. Always stir carefully while frying. Now add in sugar ans salt, fry for another 5 min. Lower the heat, add in sour cream and 50 ml of water, close the lid and cook for 15- 20 min. Take from the heat and serve. You will see there a little soup like liquid, I usually serve it in small dishes, actually this soup is the best part:) You will love it! Oh, don't forget to sprinkle some fresh chopped coriander leaves!
Yoqimli ishtaha!!!