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Beshbarmak

Beshbarmak

Beshbarmak is a national Kazakh dish made of dough and meat. It’s name means “five fingers”, because it’s usually eaten only with hands. In Kazakhstan, beshbarmak is usually cooked on special occasions.

Ingredients:
– 1 kg Lamb
– 500 g Beshbarmak noodles
– 4 Onions
– 1 Carrot
– Spices and salt, to taste
– Bay leaves
– Fresh parsley and dill

Directions:
Cut lamb into large pieces, add cold water, bring to a boil.
Add an onion and a carrot, spices, bay leaves, salt to taste and cook on low heat for 40-50 minutes.
Meanwhile chop the remaining onions and fry them.
Cut meat into small pieces.
Strain the broth from the spices and onions, bring it to a boil again and boil the noodles for beshbarmak in it.
When noodles are ready, put them in a plate, add meat, fried onions, fresh parsley and dill. Separately in a bowl, serve hot broth, also with parsley and dill.

Plov

Plov

Plov, also known as pilaf or pilau, is a Central Asian rice dish.
The name of the dish comes from Sanskrit पुलाक pulâka (rice ball) → Hindi पुलाव pulāu / palāu → Pers. پلو polov (cooked rice) → Tour. pilâv (cooked rice) → Rus. plov.
In the 17th century in France, the Miroton dish was created, which was the result of an unsuccessful attempt to prepare Turkish plov according to the descriptions of French diplomats. Only in the 70s of the XIX century the recipe was brought to France from Egypt by the builders of the Suez Canal, who lived in the Ottoman Empire for several years.
Plov with innovations by the Persians, Arabs, Turks, and Armenians was popular in the Middle East and Transcaucasia. Later it was introduced to Israel by Bukharan and Persian Jews.
In XX century the Central Asian versions of the dish spread throughout all Soviet republics and became a part of the Soviet cuisine.

Bulgogi

Bulgogi

Bulgogi is a world-famous Korean traditional dish. It’s usually made with tender parts of beef, but also sometimes with chicken and pork.

Ingredients:

  • 800 g rib eye or top sirloin, thinly sliced
  • 1 onion, thinly sliced
  • 2 stalks green onion, thinly sliced
  • 1/2 carrot, thinly sliced
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 tbsp cooking oil
  • 6 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp rice wine
  • 1 red apple
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • ground black pepper to taste

Directions:

  1. Blend soy sauce, brown sugar, rice wine, red apple, minced garlic and ginger, 1/2 onion and black pepper in a food processor until smooth.
  2. Place thinly cut meat in a bowl and pour the marinade over it. Mix well.
  3. Add the sesame oil. Mix again.
  4. Cover the bowl and marinate for at least 4 hours in the fridge.
  5. Cook meat on medium high to high heat for 3 to 5 mins.
  6. Add the sesame seeds and stir them quickly.
  7. Serve the bulgogi with steamed rice or any other Korean side dish.

 

Chicken Soup with Matzah Balls

Chicken Soup with Matzah Balls

This mouthwatering Chicken Soup with Matzah Balls is one of the main dishes on the Jewish holiday of Passover. 

Ingredients:

  • 1 whole chicken
  • 2-3 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 onion, cut in half
  • 1 medium turnip, chopped
  • 2 parsnips, chopped
  • Dill
  • Parsley
  • Thyme
  • 1/2 tbsp whole peppercorns
  • 1/2 tsp turmeric for color
  • salt and pepper to taste

Directions:

  • Place chicken and vegetables in a pot and cover with 5 litres of water.
  • Add fresh dill, parsley, peppercorns and thyme.
  • Simmer for 1 hour.
  • Remove chicken and veggies from the pot and let it simmer additional hour with the cover on.
  • Shred chicken while still warm (you will need only half of it, the rest you could use for chicken salad or sandwiches).
  • Allow soup to cool, and place in a fridge.
  • Skim any remaining fat off the top.
  • Reheat to serve.
  • Add chicken, matzah balls and desired vegetables.