Ismaloqli kesma lag'mon (Noodles with spinach)

As I already wrote, I love experimenting in kitchen:) So I decided to make green noodles for lunch:) I used spinach for color and it gave great taste too! For topping, I just fried minced meat and vegetables and serve it with colorful corn, just to give that dramatic and appetizing look for my "Kesma lag'mon" :) Prepare noodles and save some for later use. I usually dry my noodles or just put them in freezer.
Ingredients:
200 ml of spinach juice
2 eggs
1,5 tsp of salt
Plain flour as needed
150 ml of vegetable oil (I used corn oil)
350 gram of minced meat
2 onions, peeled and sliced
2 tomatoes, finely chopped
1 capsicum, chopped
2 tbsp of tomato puree or paste
Salt to taste
1 tsp of ground coriander
1 tsp of black cumin seeds
Sweet corn and fresh chopped greens for serving
Slightly beat up eggs with spinach juice. Add in salt. Gradually add flour, until you form slightly hard dough, but not too hard. Cover and let it rest for 20 min.
Generously sprinkle the surface with flour, roll out the dough (about 0.5 mm thick) and again sprinkle generously with flour, just to prevent sticking. Let it dry for 5-8 min, then roll around itself forming long log. Start cutting the log in 1/4 inch thick slices.

Open up every slice, hang them over and let them dry for at least 20 min. I use my rolling stick and 2 chairs for drying my noodles:)

While your noodles are drying, prepare the topping: Heat up oil and brown minced meat over medium heat, add in onions and fry until onions are slightly golden in color. Add in capsicum, fry until capsicum is half done. Finally add in tomatoes and tomato paste. Fry until oil will start to separate out. At the end, add in spices and fry for 2 min more. Add in salt and then take from the stove.
Boil 2 liters of water in deep bowl and add in 1 tbsp of salt in it. Add in less then a half of your noodles and cook for about 3-4 min or less, just until noodles are soft and cooked. Drain all water and then serve topping with fried meat and vegetables. Also sprinkle corn and greens for additional color and enjoy your creative and beautiful lunch!!!
Yoqimli ishtaha!!!

Guruch Lagmon (Rice with gravy)

"Guruch Lagmon" is prepared just as regular "Lagmon", but instead of noodles, it is served with rice. The gravy which is often called "Say" is easy to cook, but so yummy and flavorful. If you can find, you can also add fresh baby bean sprouts, that will give an extra special flavor to the gravy. Today I cooked gravy without cabbage and turnip, as I couldn't find them at home, but that didn't affect to the taste. So enjoy the recipe!
Ingredients:
2 cups of rice
1 tsp of clarified butter
300 gr of meat (lamb, beef or chicken)minced or cut in long thin strips
80 ml of vegetable oil
2 small onions, peeled and sliced
50 gr of cabbage, shred
1 tomato, peeled and chopped
2 tbsp of tomato paste/sauce
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
Put the rice in to the boiling water and cook until soft, but not mushy(stir occasionally). Drain all the water (if there is any) and add in salt, 1 tsp of clarified butter and mix well. Set aside.
Heat up oil and fry meat(I used chicken)over high heat,until nice golden color. Add in onions and fry until onions are transparent. Add in carrot and capsicum, fry for about 1 min, then add in tomato, tomato sauce, garlic and spices. Fry for about 5-6 min. Add in 450 ml of water. Bring to boil and then lower the heat. Let it simmer for 20 min, add in salt and take from heat.
Serve putting some rice and topping it with gravy, sprinkle some fresh chopped greens and enjoy!
Yoqimli ishtaha!!!

Sabzavotlar bilan dimlangan baliq (Fish, baked along with vegetables)

"Sabzavotlar bilan dimlangan baliq" can be cooked with different types of fish, especially it is yummy with carp or salmon. I used (if I am not wrong) herring. Fish fillets without any bones would be perfect, especially when you are cooking for children.
Ingredients:
If it is small fish take one fish for one serving, otherwise, use 2-3 pieces of fish for each person
1 lemon juice (2-3 tbsp)
1 onion, peeled and sliced
2 tomatoes, sliced
1 capsicum, sliced or cut in strips
3-4 potatoes
1 tsp of cumin seeds
Half a tsp or less fresh ground pepper
Salt to taste
3-4 cloves of garlic (optional)
4-5 tbsp of vegetable oil (I used sesame oil)
First of all we have to marinate our fish in lemon juice for at least 2 hours. Just rub lemon juice, salt and spices inside and outside of the fish, cover and put in fridge.
Cut out big piece out of foil, evenly put onion slices on top, put tomato and capsicum slices on top of onions, sprinkle some salt and spices. Put fish on top of vegetables. Place all of potato pieces around and between fish and drizzle with oil.
Finely wrap up the foil.

Bake in preheated oven for about an hour. Check up carefully opening the foil, fish must be cooked well.

Serve and enjoy this yummy, useful and easy to cook meal with your family and friends:)
Yoqimli ishtaha!!!

Tovuq qanotlaridan qovurdoq (Fried chicken wings with potatoes)

"Qovurdoq" is high calorie and very nutritious meal. Try to use fresh chicken wings for this meal. You can use lamb's tail fat if you want richer taste. Garlic and red chilies also can be added.
Ingredients:
500 ml of vegetable oil
600 grams of chicken wings
2 medium sized onions, peeled and sliced
2 medium sized capsicum,(I took one green and one red)seeded and cut in long thin strips
2 small tomatoes, finely chopped
4-5 potatoes, peeled and cut in medium chunks
1 tsp of cumin seeds
1 tsp of crushed coriander
Salt to taste
Fresh chopped greens
Heat up 500 ml of oil in deep and heavy bottomed pan. Put in all of potato chunks and fry over high heat until nice golden color. Take out all potatoes and very carefully pour out the oil, leaving about 150 ml in pan.

Put in chicken wings, fry until golden color and add in onions. Put in all spices and continue frying until onions are transparent. Set the heat on medium, add in capsicum, fry for about 5 min, then put in tomatoes. Fry until oil will start to separate and color is bright. Now, put in potatoes, fry for 5-8 min more, add in salt and take from heat. Serve on a big flat plate, sprinkling fresh greens over. Enjoy!
Yoqimli ishtaha!!!

Sabzavotli tovuq kabob (Chicken kabobs with vegetables)

This kind of "kabob" is made in ordinary gas oven. Use fresh poultry and vegetables and don't skip marinating part. These "kabob"s are so juicy, tender and finger licking delicious, that now on you will be making them all the time.
Ingredients:
3-4 chicken breasts
2 tomatoes, quartered
1 big capsicum
2 onions, peeled and quartered
1 tbsp of cumin seeds
1 tbsp of mashed coriander seeds
1 tsp of fresh ground pepper
Salt to taste
1 tsp of chili powder
2-3 cloves of garlic, mashed
200 grams of "suzma" or drained yogurt
2-3 tbsp of lemon juice
Prepare all of the spices, lemon juice and drained yogurt and mix well.

Cut out all needed vegetables:

Cut breast in medium chunks and finely rub them with paper towel, just to get rid of excess moisture:

Mix vegetables and breast with yogurt/spice mixture and put in fridge for 2-3 hours:

Soak wooden skewers in water for 20 min, as they tend to burn in oven:

Now, prepare "kabob"s, pinching vegetables and chicken breast by turn:

Finely brush meat and vegetables with oil and cook in preheated oven for about 20 min. After 20 min, take them out and turn, again finely brush the other side with oil and cook for 20 min more (cooking time varies due to the oven, but cater to the color, if it is lightly browned, then it's ready).
One more tip: don't allow "kabob"s touch the bottom of the dish, where you cook them, if you don't have the right dish, then shape two thick logs out of foil and place them on the sides of big pan or tray/salver and place "kabob"s over them.
Don't overcook, it will make "kabob"s dry!

Enjoy your yummy, juicy treat!
Yoqimli ishtaha!!!

Jarkop (Fried meat and vegetables)

When I asked my husband how can he describe "Jarkop", he said "It's yummy!" :) well yeah it is! Also it is popular and loved dish among Uzbek people. "Jarkop" can be cooked with different meat, usually beef with some bones is preferable. As I tend to avoid eating red meat, I used poultry today. Whenever you plan to cook "Jarkop", it is rather to have fresh baked bread, usually "Obi non" or "Sutli patir". I love to soak bread in the juicy oil of "Jarkop", and enjoy it, mmm yummy!
Ingredients:
200 ml of oil
500 grams of meat or poultry, cut in medium, mouthful pieces
6 small or 3 medium sized onions, peeled and sliced
4 small or 2 big tomatoes, cut in small cubes
2 medium sized carrot, peeled and cubed
7-8 potatoes, peeled and cut in bigger cubes
4-5 cloves of garlic
1 tsp of cumin seeds
1 tbsp of ground coriander
Salt to taste
Heat oil in thick bottomed pan. Put in meat and brown it well over high heat, if you're using poultry, then fry until nice golden in color. Add in onions, garlic and spices and fry until onions are transparent, add in carrots and tomatoes, fry until oil will start to separate out.
Add in potatoes, set the heat on medium and fry constantly stirring, if it seems that potatoes are sticking to the bottom, add in a small amount of water. At the end, add in salt and immediately serve with a fresh vegetable salad on side. Enjoy!
Yoqimli ishtaha!!!

Yog'da qaynagan baliq (Fish "boiled" in oil)

In Uzbekistan fish dishes are more popular in regions which are situated in the basins of rivers Amu Darya, Syr Darya and also around many reservoirs. For example, only in Khorezm region more than 35 species of fish are known, where as you can guess a lot of different ways of coking fish. One of my favorite recipe is deep fried fish. I love the crunchy skin and the soft meat which is juicy and just yummy!
For this yummy dish, it's better to choose smaller fish, that can be fried whole. You will also need deep pan for frying. Fresh fish is preferable.
Ingredients:
1 fish for one person
Freshly ground pepper
10-15 tbsp of lemon juice
Salt to taste
Plain flour, just for coating fish
About 2 liters of oil for deep frying
Finely clean fish and wash all over. Sprinkle with salt and pepper. Cut along 3-4 times.

Put fish in deep bowl and pour lemon juice evenly over it. Cover and let it stand for 1 hour.
Finely heat the oil in deep pan. Put fish on cotton towel and finely rub to get rid of any liquid. Roll the fish over flour to cover all over evenly. Now carefully deep in to the oil and fry until fish is nicely cooked.
Serve with fresh vegetables and enjoy!
Yoqimli ishtaha!

Tovuq dolma (Stuffed whole chicken)

Usually this kind of dolma is made from whole chicken, stuffing just the empty space, but as usually, I like to make more generous filling, so I decided to debone a chicken. I involve my husband to this process, as I couldn't do it as well as he can. We bought fresh chicken from the market and as soon as we get home he started to deboning it:)
Meantime I prepared ingredients for stuffing. Our "Tovuq dolma" turned out to be so delicious! It was moist, juicy and mouthwatering tasty! I was telling my husband from now on we have to try different recipes for stuffing a chicken, I have lots of them!
Ingredients:
Whole fresh chicken 1.5 kg (or even bigger)
1 medium sized zucchini
1 egg
3/4 cup of rice
4-5 tbsp of clarified butter
Salt to taste
1 tsp of pepper
1 tsp of coriander
half a tsp of cumin seeds
1 big onion
2 potatoes
4-5 cloves of garlic
1 tbsp of mayonnaise
1 tbsp of mustard
1 tbsp of sour cream
Wash rice carefully and put in a boiling water. Stir immediately and cook until rice is done and soft, but don't overcook. Stir occasionally as it tends to stick to the bottom of a pan. When all the water evaporated and rice is done,add in salt and butter and stir well.Set aside.
Debone a chicken and put all the meat part (that's exactly two breast and some few meat out of the thights) in food processor. Grind chicken meat together with rice, egg and zucchini. Grind well until all the ingredients are finely blended. I am posting some pictures of how to debone a chicken, but if you couldn't understand, then, go to you tube and search videos on deboning a chicken, find one that you like and try to do that!
First of all break the middle bone:

Carefully cut out the spine bone with a sharp knife:




There it is:









Now carefully cut out breast bone, don't cut up the skin!


Carefully cut out chicken breast for filling.
Spread the leg in two parts and take out upper bone.

We got it, deboned chicken!

Stuff chicken with filling.

Sew the bottom and tie legs crosswise.


Sew up the top and tie wings.


Mix well mayonnaise, mustard and sour cream all together and rub it evenly all over the chicken.
Peel onion and potatoes and slice up thick circles. Chop up garlic. layer vegetables evenly in your baking dish and put chicken on top.

Pour 200 ml of water on the sides.
Bake in preheated oven until chicken is nicely golden in color about 1.5-2 hours. (Depends on the size of a chicken) Occasionally pour up the juicy water from the sides of the chicken on to the top of it with a spoon. That will make chicken moist and juicy.

Serve with fresh salad and enjoy!
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!

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.
Ingredients:
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!!!

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.
Ingredients:
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!!!