admin

Total Post: 146

Lagman soup

Lagman soup

Lagman soup is a meat and vegetable noodle dish. It is one of the signature dishes of the Uzbeks.

Ingredients:
– 500g beef
– 3 tbsp oil
– 1 medium onion
– 1 large carrot
– 2 potatoes
– 1/2 large red pepper
– 2 large tomatoes
– 3 garlic cloves
– 2 1/2 tsp salt
– 1/2 tsp ground black pepper
– 1 1/4 tsp ground coriander
– 1 1/4 tsp ground cumin
– 1 small star anise
– 2 bay leaves
– 6 cups water
– 300g linguine pasta
– green onion, optional

Cooking Instructions:
1. Cook the pasta according to the instructions. Drain and rinse with cold water. Keep covered until ready to use.
2. Cook cubed meat for about 5 minutes in a dutch oven.
3. Finely chop the onions, dice tomatoes, cube carrots, potatoes and peppers.
4. Add onions to the meat and cook until onions are tender.
5. Add tomatoes and garlic and cook 2 minutes.
6. Add potatoes, carrots, peppers and stir well.
7. Pour in water, add seasonings and bay leaves, star anise and cook about 20-25 minutes.
8. Once the soup is cooked, remove star anise.
9. Serve the soup over pasta.

Kazy

Kazy

Kazy, also known as qazi, is a homemade horse meat sausage. It is a common food of Kazakhs, Tatar’s, Kyrgyz, Uzbeks and other ethnic groups mainly of Central Asia, particularly those of Turkic origin.
Kazy is a common element on a dastarkhan, a table set for a festive meal.
Kazi is often eaten cold, sometimes sliced and served as an appetizer.
In Uzbekistan it is often served with pilaf and in Kazakhstan it can be put into beshbarmak.

Shashlik

Shashlik

Shashlik is a common dish in Cental Asia. Shashlik is a dish of grilled cubed meat and some vegetables, cooked on skewers, similarly to shish kebabs.

Ingredients:
– 1 kg beef (for example, top sirloin)
– 2 bell peppers any colour
– 1 large onion
– 15 medium bamboo or wood skewers
– 1 cup mild olive oil
– 1/2 cup fresh lemon juice
– 1 tsp salt
– 1 tsp ground black pepper
– 4 garlic cloves
– 3 tbsp dill
– 2 dry bay leaves

Cooking Instructions:
1. Combine olive oil, lemon juice, salt, pepper, garlic, dill and bay leaves in a bowl and stir to combine.
2. Slice meat and transfer it into the marinade bowl, stirring well to coat.
3. Marinate beef for 4 to 6 hours, stirring a few times to make sure meat is evenly marinated.
4. Soak bamboo or wooden skewers at last 30 min.
5. After the meat is done marinating, slice veggies and skewer them with meat onto skewers.
6. Pour the remaining marinade over skewers.
7. Grill over med/high heat for about 8-10 minutes or until you’ve reached the desired doneness, rotating every 2-3 minutes.
8. Serve with your favourite sauce.

Cholent

Cholent

Cholent is a slow-cooked dish, usually cooked during the Jewish Sabbath.

Ingredients:
– canola or olive oil
– 6 onions
– 1 cup pinto beans, soaked overnight
– 1 cup barley, soaked overnight
– 5 potatoes
– paprika, salt, black pepper, turmeric, garlic powder, to taste
– half of a chicken

Cooking Instructions:
1. Sauté the onions until soft and translucent.
2. Add the beans, barley, and potatoes, and cover with water.
3. Add the seasonings to taste.
4. Add the chicken and additional water if needed.
5. Cook the cholent on high for three to five hours, then turn to low and cook until the next day.