Natonal meal

Uzbek home cuisine

How many culinary recipes are totaled in itself by the Uzbek ethnic cuisine? Nobody considered - great variety, they came to us from time immemorial and their number constantly increases. This fine collection included only part of the most popular dishes of the Uzbek cookery. Appetite pleasant to you!

The Uzbek home cuisine
1. BASMA-DIMLAMA
Basma-dimlam's
What is BASMA and what is DIMLAMA? Both of these words have absolutely Uzbek roots. Dimlama - from Uzbek 'DIMLAMA' that means to extinguish in culinary sense, that is at first to fry, and then, having added liquids, slowly to weary. We "speak in a deep voice" - the word a designating vapor pressure. Here also understood. Means if you at first fry components, and then in the course of a condensation you bring to readiness, you prepare dimlama. And if you stack everything a component crude in a cauldron - dense solid you close a cover and thus you maintain on small fire, mean, you do basma.

But "basma" - seldom used name widespread only in separate areas of Uzbekistan. In most cases, regardless of, whether prepare with preliminary roasting or without it, food call dimlamy. But we will correctly speak, and to divide these two fine Uzbek dishes depending on technology of preparations.

1.1. DIMLAMA
Ingredients
  • 1 kg of pulp of mutton or beef
  • 1 kg of cabbage
  • 5 average carrots
  • 6 average tomatoes
  • 9-10 average potatoes
  • 6 averages of sweet pepper
  • 4-5 average bulbs
  • 3 heads of garlic
  • on 1 small bunch of fennel, parsley, cilantro,
  • 100 ml of vegetable oil
  • of 2 tablespoons of mix of spices: svezhemoloty зира and coriander, paprika, red hot pepper
  • 1 bay leaf
  • salt
  • on 3-4 branches of a violet basil and cilantro for giving

PREPARATION

Onions cut half rings. Tomatoes scald boiled water, melt away cold water, husk and cut pulp thin half rings.
Potatoes peel and cut on 2 parts, each carrot - on 5-6 parts. Sweet pepper peel of a core and cut straws. Greens crush.
Head of cabbage cut on 8 parts, having removed a cabbage stump. You will remove the top layers of a peel from garlic, cut off root part, having left heads integral.
Meat cut average slices. Warm in a cauldron oil, fry in it meat on strong fire to a ruddy crust. Add to meat onions and fry, stirring slowly, to light yellow color, 5 min.
Put tomatoes. During their roasting add mix of spices, lower a few fire. Stew meat with onions and tomatoes, 5 min. Lower in subfrying garlic and submerge it there.
Further layers lay carrots, sweet pepper, cabbage. Cabbage salt, lay out on it a bay leaf and part of greens, from above layers lay potatoes and the remained greens. Pour in 2 glasses of the boiled added some salt water and bring to boiling. Densely close a cauldron a cover. Umenyshite fire to a minimum also you weary 1,5 h.
You can give this dish in a big general dish proportsionno, in cash desks, together with the formed sauce. Garlic take and lay from above. If you give portsionno, you can halve garlic and lay in cash desks. From above powder with the fresh cut greens.

1.2. KIFTA DIMLAMA WITH NUT
Ingredients
  • 1,5 glasses of peas нут
  • 4-5 average bulbs
  • 4 average carrots
  • 8 small tomatoes
  • 3 medium-sized eggplants
  • 4 large red sweet pepper
  • 9-10 average potatoes
  • 4 heads of garlic
  • on 1 small bunch of cilantro and a violet basil
  • 100 ml of vegetable oil
  • 2 tablespoons of mix of spices: зира, coriander, paprika, red hot pepper
  • 1 bay leaf, salt
  • on 3-4 branches of a violet basil and cilantro for giving
  • For кифты:

  • 1-2 Kg of pulp of fast beef or mutton
  • 300 g of kurdyuchny or other mutton fat
  • 2 average bulbs
  • 150-200 ml of vegetable oil
  • 2 tablespoons of mix svezhemolotykh of spices: coriander зира, black pepper, salt

PREPARATION

The day before kill peas нут in a large amount of cold water on 24 h. Water merge, нут wash out.
For кифты crush in a meat grinder meat, fat and onions. Add spices and salt, carefully knead forcemeat that it became plastic. Clean in the refrigerator on 1 h.
Damp hands you blind from forcemeat of a sausage 8-9 cm long and with a diameter about 3 cm. Warm in a frying pan oil. In lots on some pieces, fry sausages-kifta to a brownish crust. Ready sausages postpone.
For димламы onions cut down half rings, carrots - large cubes. Potatoes peel and cut thick plates. Eggplants clear of a thin skin and cut big pieces, salt, wait for juice office, about 20 min., then wash out.
From heads of garlic remove the top layers of a peel, having left the lowermost thin. Root part cut off, having left a head whole. At sweet pepper remove a core, pulp cut крупньми chunks.
In a cauldron or in a big pan with a thick bottom warm oil and fry in it onions to light yellow color of 5 min. Add carrots, roll stirring slowly with 5 min. Then put eggplants, prepare 5 min. having added mix of spices.
Vsypte нут. Mix and take on fire of 8-10 min., чтобь cauldron contents started boiling again. Drown in this mass of a head of garlic, lay atop layers at first sweet pepper, then potatoes.
In a frying pan from the remains of oil in which it was fried кифта, pour in 2 glasses of boiling water, mix and pour in a cauldron. The liquid part shouldn't rise over potatoes surface. Bring contents to boiling, lower fire to weak, extinguish under a cover of 45 min.
On a layer of potatoes lay out кифту, from above помесите tomatoes entirely, branches of cilantro and a basil. Again densely close a cauldron and leave to pine for 20 min. for Podavayge in a big general dish. Shift tomatoes to a plate. Shumovkoy having removed sausages in сорону, open a vegetable layer.
Spread on a dish at first potatoes, then mix of vegetables and нута. In passing take garlic heads. Around, on vegetables spread out кифту. In the composition center - garlic. And at the edges lay out tomatoes. Decorate with greens. A small amount of broth pour in cash desks or drinking bowls by quantity of portions and give.

For кифты it is best of all to choose pulp from femoral part of mutton or beef ink and in which a case don't buy ready forcemeat. Goodness knows, of what it do and what percent of fat, veins and films there actually is present.

1.3. BASMA FROM MUTTON
Ingredients
  • 1,5 kg of mutton with a fat (a shovel brisket)
  • 1 head of cabbage weighing 1,5 kg
  • 12 average potatoes
  • 10 averages of red sweet pepper
  • 1 kg of tomatoes
  • 6 average carrots
  • 4 small quinces
  • 1 kg of onions
  • 3 heads of garlic
  • on 2 bunches of fennel, parsley and cilantro
  • half of a small bunch of a violet basil
  • 3-4 tablespoons of mix of spices: зира, coriander, paprika, red hot pepper, dry barberry
  • 1 bay leaf
  • salt

PREPARATION

Mutton cut average pieces (at the rate of 4-5 pieces on the person). Lay them in a cauldron fat to a bottom and cauldron walls. From above densely distribute other meat. On meat put on couple of branches of parsley, a basil and cilantro, strew with a half of mix of spices.
Onions cut half rings. Lay densely over meat, salt. Tomatoes scald boiled water, then melt away cold water, husk and cut pulp circles. Distribute over onions. Powder with a half of the remained mix of spices.
Carrots slice obliquely 7-8 mm thick, lay on tomatoes. Potatoes cut on 2-4 parts, depending on the size, lay over carrots. Place from above a bay leaf.
From heads of garlic remove the top layers of a peel, having left only the last layer which holds a head of the integral. Cut off the lower part with backs. Put on potatoes. Cut the remained greens and fill up with it garlic.
Sweet pepper cut short straws, lay out over greens. Quince wipe from a down, wash up and put whole on greens.
From cabbage remove and postpone 6-7 big top leaves. Head of cabbage разрежь¬те on 4 parts, remove a cabbage stump and rigid fragments. Each quarter divide into 6-8 parts. Fill up with cabbage a quince and greens. Salt and powder with remained mix of spices.
Press cauldron contents, having condensed. Wrap up densely top part with big leaves of cabbage. On cabbage put a big ceramic plate and once again slightly press. Close a cauldron a cover and put on strong fire. At first you will hear a sound of being fried fat, and in 15-20 min. a characteristic sound of boiling. Reduce fire to a minimum and you weary 2 h.
Remove cabbage leaves, carefully, shumovky, raise a layer of cabbage and take out on a plate a quince and garlic.
Mixing, accurately, reaching the bottom layers, remove the branches of greens lying over meat. Lay out the mixed vegetables on a big dish with high boards. From above you will mark pieces of meat, in the center - the steamed-out garlic, and at the edges lay out the quince cut on halves. Separately, in drinking bowls give liquid part of the dish, consisting of vegetable juice, and impregnated with spices.

1.4. BASMA FROM FISH
Ingredients
  • 1 whole sazan weighing about 2,5 kg (after cleaning about 2 kg)
  • 2 average bunches of fennel
  • vegetable oil
  • 1 tablespoons of a svezhemoloty coriander
  • black bell pepper
  • 4 small laurel leaves
  • salt
  • ground black pepper
  • small bunch of cilantro
  • 8-10 fleshy tomatoes for giving

PREPARATION

Clean, draw and wash up fish, cut on 8 big pieces, apart from the heads and a tail. Part in 1,5 l of water of 2 h. l. salts also take in solution pieces of pulp of fish of 1 h. It will allow it to collapse at long processing by steam and to take so much salt, how many it is necessary.
Onions cut thin half rings and divide it into four parts. Fennel crush and divide into three parts. Warm in a cauldron oil and at once reduce fire to a minimum.
Lay out in a cauldron 1/4 part of onions, on onions - the fish head, a tail and one more piece. Prisypye 1/3 part of fennel, part of a coriander, add 4-5 peas of black pepper and a bay leaf. From above again onions layer, three pieces of fish, greens, seasonings. Such, layers lay out all fish.
The last layer of onions salt a little. Densely close a cauldron a cover and you weary on the minimum fire of 1,5 h.
Shortly before the termination prepare tomatoes for a garnish. Cut them thin half rings, season with salt, the black ground pepper pounded by a coriander, mix. When giving on a plate stack a portion piece of fish, garnish cut tomatoes and juice from under fish. Water a dish with broth from a cauldron and decorate with cilantro branches. The head give separately as for fans it to sort a bonus.

It is possible to choose for this dish and not a sazan, but in Ljubo - a case large river fish. If it is fat, such as som or a sazan, the amount of oil can be reduced in two - three times.

1.5. KIFTA DIMLAMA IN THE POT
Ingredients
  • 4 average bulbs
  • 3 average carrots
  • 6 average potatoes
  • 6 small tomatoes
  • on 6 branches of fennel, a violet basil, cilantro
  • 100 g of drawn butter
  • 2 tablespoons of mix of spices: зира, coriander, paprika, red hot pepper
  • 6 small laurel leaves, salt, black pepper
  • For кифты:

  • 700 g of pulp of mutton with fat
  • 1 average bulb
  • 1 egg
  • 150 ml of vegetable oil
  • 1 tablespoons of mix svezhemolotykh of spices: coriander, зира, black pepper salt

PREPARATION

For кифты meat with fat and onions pass through a meat grinder. In forcemeat add crude egg, spices and salt. Carefully knead forcemeat that it became plastic. Clean in the refrigerator on 1 h.
Onions cut half rings. Warm in a frying pan drawn butter and fry onions to golden color of 10 min. At the very end of frying put mix of spices, mix, warm up, 1-2 min. Onions together with the remains of oil spread out equally in 6 pots.
Carrots and potatoes cut in cubes of average size. Lay them in pots layers.
You blind from forcemeat of a sausage 8-9 cm long and with a diameter about 3 cm.
Frying pan after onions rub off a paper towel. Pour in vegetable oil, warm in lots, on some pieces, fry sausages-kifta to a brown crust. Spread out кифта equally in pots. Together with them in each pot put on 1 whole tomato.
Add on 1 branch of fennel, cilantro and a basil on 1 laurel leaf, a little black ground pepper and 1 h. l. salts.
In a frying pan from the remains of oil pour in slightly less than 1 l of water, bring to boiling. Pour the improvised broth in pots and close covers.
Put pots in warmed to 200 'About an oven. In 30 min. reduce temperature to 150 'With and you weary 1 more h. After time switch off an oven and take there pots of 15 more min. It improves taste. Give directly in pots.

To mold sausages and in general to work with forcemeat, best of all with damp hands often moistening hands in warm or even to hot water that fat didn't stick to skin.

2. DULMA-TULMA
Dulma-tulm's
Uzbekistan - edge of remarkable vegetables and fruit. And no wonder that in Uzbek cuisine of a dish with the stuffed vegetables, and sometimes and with fruit are estimated in tens. All of them are called "дулма" or "тулма" from the Uzbek word "tulmok" that means "to fill"
2.1. THE FESTIVE STUFFED VEGETABLES
Ingredients
  • on 3 green and red pepper
  • 3 big cabbage leaves
  • on 3 average and small tomatoes
  • 3 small quinces
  • 1 average vegetable marrow
  • 1 average bulb
  • 3 pieces of an epiploon of 10x10 cm
  • катык (sour cream) and greens for giving
  • For subfrying and broth:

  • 500 g of meatless bones
  • 1,5 glasses of peas нут
  • on 2 average bulbs and carrots
  • on 1 red and green pepper
  • 3 average tomatoes
  • 2 heads of garlic
  • on 2 branches of a celery, a violet basil and cilantro
  • vegetable oil
  • 1 tablespoons of mix svezhemolotykh of seeds зиры and coriander
  • salt, paprika, red pepper
  • For a stuffing:

  • 1,5 kg of mincemeat
  • 200 g of kurdyuchny fat
  • 1 glass of kruglozerny rice
  • 3 average bulbs
  • 2 eggs
  • 1 tablespoons of mix svezhemolotykh of seeds зиры and coriander
  • salt, black pepper

PREPARATION

Peas kill in cold water on 24 h. Then merge water, wash out нут.
For a stuffing wash out fig. Cut fat in small cubes. As cut onions. Mix forcemeat, fat rice, onions. Vsypte зиру and coriander, salt and black pepper. Knead. Add egg and once again carefully knead. Forcemeat clean in the refrigerator and be engaged in preparation of vegetables.
Remove from cabbage three large top leaves, melt away boiled water and cut off acting rigid parts. Remove from pepper a core with seeds.
From tomatoes cut off the top third – a cover. With spoon remove internal part of tomato, without having damaged a wall. Tomato pulp collect in a bowl.
Prepare a quince.
Vegetable marrow clear, cut off a tip and cut a vegetable marrow on three cylindrical parts. From everyone take out pulp a teaspoon, without reaching a cylinder bottom that the glass turned out.
Prepare a bulb that 3-4 "cups" turned out.
For subfrying and broth - onions cut half rings, carrots - straws 4-5 cm of Pimidora long peel of a thin skin. Pulp cut in small cubes. Sweet pepper cut straws.
Warm in a cauldron or a big pan with a thick bottom oil. Slightly fry bones. Vsypte onions also fry 5 min. Add to onions carrots. Stirring slowly, fry before darkening of carrots and its reduction in volume. Lay out in a cauldron tomatoes (that are cut in cubes) and the taken-out pulp. The little add sweet pepper straws later. Vsypte salt and spices: зиру, coriander, paprika and red hot pepper. You extinguish 5-7 min.
Clear garlic heads of the top cover and cut off root part so that the head remained whole. Drown garlic in subfrying. Reduce fire to a minimum. From above lay a celery, a basil and cilantro. Add нут.
Stuff the prepared vegetables. Turn on 1 tablespoon of forcemeat in pieces of an epiploon and on 2 tablespoons - in cabbage sheets an envelope. If there is a forcemeat, it is worth remembering that at us not all bulb is used.
Lay ingredients layers, at first charvi-dulma (epiploon) and a stuffed cabbage, further one after another: sweet pepper, vegetable marrows, onions, quince and the latest - tomatoes. It is best of all if all but tomatoes, is located in some layers, and from above, separately, tomatoes will settle down.
Fill in cauldron contents with boiled water so that it reached top of vegetables. Densely close a cover. You weary on the minimum fire of 1 h. Give on a big flat dish: lay out all vegetables. Shumovkoy take bones and garlic. Strew with mix нута and all subfrying, decorate with greens. Broth salt, pepper, strew with the cut greens and give in small cups (it will be not so much but as it will be good! ) . Katyk or sour cream give separately in cash desks or a sauce-boat.

2.2. DULMA SHURPA
Ingredients
  • 300 g of pulp of mutton or beef
  • 300 g of bones, mutton or beef
  • 12-15 averages of sweet pepper
  • 2 average bulbs
  • 2 medium-sized carrots
  • 2 average potatoes
  • 3-4 average tomatoes
  • 1/2 glasses of kruglozerny rice
  • 1 egg
  • half of a bunch of parsley
  • 1 branch of a celery
  • 3-4 feathers of green onions
  • 1 tablespoons of mix svezhemolotykh of seeds зиры and coriander
  • 1 bay leaf salt, black pepper

PREPARATION

For broth of a bone put in a pan and fill in about 2 l. drinking water of room temperature. Bring to boiling and remove foam. You cook on slow fire under kryshky 1 h, then filter. Meat meanwhile crush in a meat grinder or chop it manually a knife in forcemeat - very small.
Remove a core from sweet pepper, 2 pepper chop short straws. Crush parsley, onions cut in small cubes.
The peeled carrots cut down the short straws, peeled potatoes long brusochka. Tomatoes melt away boiled water, then cold water and remove a thin skin. Pulp cut in small cubes.
Rice wash out the filtered water, cast away on a sieve. Mix stuffing components, meat, onions, parsley and rice, salt, black pepper. Carefully knead. Add in forcemeat egg and again knead. Because of parsley forcemeat will be friable therefore egg here is obligatory.
Fill with forcemeat the remained whole pepper, having left in pepper space of the size of a finger - a place for increasing in volume of rice. Lower pepper in hot broth and you cook on average fire of 30 min., without allowing to boil roughly. Add a celery, a bay leaf, carrots and potatoes, you cook to semi-readiness of potatoes, 15 min. Put tomatoes and straws of sweet pepper. Slightly increase fire and you cook 10 more min.
Small cut green onions. If necessary season soup I will merge also pepper. In plates or cash desks lay on 2-3 pepper and on couple of brusochok of potatoes. Fill in with broth with vegetables, strew with greens and onions.

2.3. DULM'S BEHI
Ingredients
  • 8 average fruits of a quince
  • 400 g of mutton forcemeat
  • 100 g of kurdyuchny fat
  • 1/2 glasses of kruglozerny rice
  • 1 average bulb
  • 1 tablespoons of mix svezhemolotykh of seeds зиры, coriander and red burning pepper
  • salt, svezhemoloty black pepper
  • катык it (is swept away) for giving

PREPARATION

Wash up a quince and carefully clear of a down. Cut off a place with a glodonozhka, as a cover from a keg. Remove a core, having left walls 8-10 mm thick. The processed quince fill in with slightly acidified water is won't allow pulp to darken.
Kurdyuchny fat cut in very small cubes, onions approximately also. Rice wash out. Mix forcemeat, kurdyuchny fat, rice and onions. Add spices, salt and carefully knead.
Stuff leaky a quince and lay in a pan with a thick bottom. Fill in a quince with boiled water so that water closed it on 1,5-2 cm.
You weary under the closed cover on the minimum fire of 40-45 min.
Upon termination of check broth on salt, if necessary досолите and pepper.
Give separately: the stuffed fruits - on a flat plate, broth - in cash desks. It is possible to flavor the stuffed quince with a small amount катыка (sour creams).

Quince fruit strong. To turn a quince into an empty round cup, the serdtsevinok from apples, a small knife with a narrow edge and an ordinary teaspoon will be suitable the device for removal. With the first remove the core, the second it is accurate иссееките pulp, the third take out it. If is special нуазеточныи a knife for removal of pulp, even better. It is good to make a core of a quince together with sheet tea.

2.4. BAKED CHARVI-DULMA
Ingredients
  • 500 g of a mutton epiploon
  • 300 g of fast mutton or beef forcemeat
  • 1/2 glasses of kruglozerny rice
  • 2 average bulbs
  • some leaves of a violet basil
  • 1 Art. of l of mix svezhemolotykh of seeds зиры and coriander, salt
  • svezhemoloty black pepper

PREPARATION

Boil rice to semi-readiness in the added some salt boiling water, 10-15 min. Cast away on a sieve. Cut an epiploon rectangles of 10x12 cm.
Onions cut in very small cubes. Mix mincemeat. Semi-ready rice, onions. Season with salt pepper, ziry with a coriander and the crushed basil. Carefully knead forcemeat to uniformity and plasticity.
Wet hands you blind cylindrical meatballs from forcemeat. Everyone wrap in an epiploon slice. Very densely Rees shouldn't be turned. Will increase in volume and can tear a fragile epiploon after frying. Lay meatballs on a frying pan or a small baking sheet a seam down.
Put a frying pan with an epiploon on the bottom level warmed to 180-200 * From an oven that all fat wasn't melted at once, for 40 min. In need of the end the frying pan can be rearranged above to receive a crisp crust on fat.
At the bottom of a frying pan the kindled fat will gather. Filter it through a gauze in a cup and cool. Such fat add in dough, for example, for сомсы or flat cakes.
Give charvi-dulmu immediately - on a heated-up plate that flowing-down fat didn't stiffen on it. The plate should be warmed up, having put on a plate surface while the oven is included.

Чарви - no-Uzbek an epiploon. It is a grease layer in a peritoneum of an animal - the thin layer similar to a grid. The epiploon literally in a leaf is developed. During the work with an epiploon you will find both ideally equal layers-setochki and thick sites with fat lumps. To use and thick sites it is enough to knead of them in fingers.

2.5. PIYOZ DULMA
Ingredients
  • 14 averages of round bulbs of the identical size
  • 500 g of a beef liver
  • 100 g of kurdyuchny fat
  • 3 average tomatoes
  • 2/3 glasses of kruglozerny rice
  • 2 tablespoons of toppeny oil
  • 1 egg
  • coriander seeds
  • salt, black pepper
  • катык (чакка) and fennel for giving

PREPARATION

Wash out rice and kill in cold drinking water.
Bulbs accurately clean, 2 postpone. Cut off at all remained bulbs the lower, root part. Cut off more that the bulb represented rather open cup and in it didn't remain to that part which fixes on itself all "clothes"
Lower bulbs in the added some salt boiling water. When water will begin to boil again, you cook onions of 5 min., then спейте boiled water and melt away onions flowing cold water that it was easier to divide it into cups.
Now main secret. The bulb is similar to a keg. Therefore it is simple to remove onions layers, without having torn them it is difficult. And they for a farshirovka are necessary to us the whole. Thin knife or shpazhka it is necessary to pull out a narrow dense seredinka from the bulb center. This part isn't necessary to us. In the center of a bulb the space which will allow you is formed, having slightly squeezed a bulb, accurately, without gaps, to remove from it the improvised cups. From one bulb 3-4 cups turn out.
Tomatoes melt away boiled water, then cold water and remove a thin skin. Pulp cut small in cubes. The onions remains from cups cut very small. 2 put crude bulbs chop short straws.
And the onions remains from the processed cups, and crude onions fry in drawn butter to light brown color, 10 min. Mix onions and tomatoes. A half of volume of onions with tomatoes - for forcemeat, another - for sauce.
Liver clear of films and channels, pulp cut small slices, kurdyuchny fat - very small cubes. Mix a liver, rice, fat, an onions half with tomatoes, egg, salt, the black pepper, the pounded coriander to taste. Carefully knead forcemeat.
Fill onions cups with forcemeat not really densely, having left a place for rice swelling, take a little forcemeat, rumple in elastic dense weight, give the extended form and place in a bulbous cup. Evenly distribute forcemeat a finger in a bulb.
Densely lay the stuffed onions in a pan with a thick bottom. Lay out atop remained onions with tomatoes, salt, Fill in with boiled water so that water covered the top layer of onions. Bring to boiling you will close a cover and you extinguish on very weak fire. Praktichetki without boiling, 30-40 min.
When giving water piyoz dulma with sour cream, strew with black pepper and the crushed fennel.

If cups of onions don't separate the friend from the friend rinse a bulb cold water and business will go like clockwork. Well some bulbs will tear from the first, anything terrible - but skill will be.

2.6. DULM TOMATO
Ingredients
  • 700 g of mutton ribs 10-12 cm long
  • 12-14 small round tomatoes
  • 2 average bulbs
  • 1 egg
  • half of a small bunch of parsley
  • 1 tablespoons of mix svezhemolotykh of seeds зиры coriander and ground red hot pepper
  • vegetable oil, salt, black pepper
  • катык and some branches of greens and a basil for giving

PREPARATION

From tomatoes cut off the top part - a cover (a place of fastening of a fruit stem). With teaspoon remove internal part of tomato, without having damaged a wall. Tomato pulp collect in a bowl.
From edges cut off part of meat. Crush meat in a meat grinder in forcemeat. Very small cut parsley.
For a stuffing mix mincemeat, parsley egg, salt and pepper. Forcemeat carefully knead. Fill leaky with cup forcemeat from tomatoes.
Onions cut half rings. Warm in a cauldron or a pan with a thick bottom oil and fry ribs on strong fire before formations of a ruddy crust then всыпьте onions. Fry, stirring slowly until it won't gain golden color, about 10 min.
Add the tomato weight which has remained after preparation of tomato cups. Vsypte of spice, mix. As soon as weight will begin to boil again, prepare 2-3 min. and reduce fire to a minimum.
Level ribs and onions. Accurately lay on them the stuffed tomatoes. Close densely a cover and leave to pine on 1 h.
To plates carefully shift tomatoes. Edges with onions in tomato weight salt, mix. Shumovkoy lay out ribs on a plate, removing and shaking onions.
Onions in tomato weight from under ribs spread out round the stuffed tomatoes. Water katyky and strew with cut greens a little.

2.7. THE STUFFED SWEET PEPPER
Ingredients
  • 500 g of forcemeat from mutton or beef
  • 1,5 kg of sweet pepper
  • 2/3 glasses of kruglozerny rice
  • 4 average bulbs
  • 2 average carrots
  • 4 averages помидира
  • vegetable oil for frying
  • 1 tablespoons of mix svezhemolotykh of seeds зиры coriander and tarragon greens
  • ground red hot pepper
  • 1 bay leaf
  • salt, black pepper

PREPARATION

Rice wash out drinking water. 2 bulbs cut in small cubes. Mix mincemeat, rice, onions, black pepper, a half of spices, salt. Well knead.
Remove from each sweet pepper a core with seeds. 2 pepper postpone for subfrying. To fill with forcemeat pepper. Densely stack forcemeat at the edges, leaving small space in the center for rice swelling - if to fill pepper densely, the stuffing which has increased in volume will break off them.
2 remained bulbs cut quarters of rings, and carrots - straws 4-5 cm long.
Tomatoes melt away boiled water, then cold water and remove a thin skin. Pulp cut in small cubes. 2 postponed sweet pepper clear and cut straws.
Warm in a frying pan oil. Put onions and fry to nezhnozolotisty color, 5 min. Add carrots and, stirring slowly, fry before darkening about 10 min.
Put in a frying pan tomatoes, the little later sweet pepper. Bring to boiling, всыпьте the remained spices and red hot pepper. You extinguish 5-7 min. At the end add salt.
Lay pepper very densely in a pan with a thick bottom. The remains free space, the better less. Lay out subfrying over pepper. Fill in with boiled water so that water hardly reached edge of the top layer of pepper. To put a bay leaf. Bring to boiling. Close a cover, lower fire to a minimum and you weary 50-60 min.

For filling in katik, add hot red pepper and small cut greens, mix. When giving water pepper with this mix.

3. WE FRY PO-UZBEKSKI
we FRY PO-UZBEKSKI It happens to hear statements that supposedly in Uzbek cuisine all such harmful. All fried, fat, continuous meat... Yes, neither easy nor dietary it really you won't call. And here incredibly tasty and wise as the nature, is please. And let the one who dared to abuse this ancient kitchen, never in life will try a cauldron kabob, neither jiz, nor lamb. And we start a number of remarkable Uzbek dishes. We will fry.
3.1. KAZAN-KABOB FROM BEEF
Ingredients
  • 1 kg of pulp of beef
  • 100 g of mutton fat
  • 2 kg of potatoes
  • 2 average bulbs
  • 3 averages juicy tomato
  • 100 ml of vegetable oil
  • 3 tablespoons of mix of spices: seeds зиры and coriander, dry basil, red hot pepper, salt
  • on 5-7 branches of fennel and cilantro

PREPARATION

Meat cut large pieces pour 2 tablespoons of mix of spices and mix.
Cut onions half rings, tomatoes - thin circles. Mix onions, tomatoes and meat, clean in the refrigerator on 5-6 h.
Peel potatoes, large cut on 2 parts. Fat cut in cubes. Warm oil in a cauldron or a big pan with a thick bottom, put fat, melt to a shkvarok. Shkvarki take out a shumovka.
Put in a cauldron potato. Don't mix constantly, only occasionally overturn and lift the bottom layer upward. Fry until potatoes don't become bright golden. Shift potatoes a shumovka from a cauldron in a bowl. Merge a quantity of the oil which is flowing down from potatoes, back in a cauldron.
Put in a cauldron pieces of meat, fry on strong fire to a brown crust. It will be for this purpose necessary to wait while meat will start up juice, then juice will boil away, and only after it meat will start being fried.
When meat will gain noble brown color, pour in a small amount of water (it shouldn't cover meat). Close a cover and let's meat be extinguished on weak fire of 20 min.
Uncover, you will evaporate the water remains. Put in a cauldron potatoes, salt. Add the remained spices, move, you weary under the closed krshky 10 min.
Give on a big flat dish, having strewed with the cut fennel and cilantro.

Shkvarki can be used then in porridges and mashed potatoes, mixing in dough. And it is possible to strew crude it is thin cut by onions and to eat with a flat cake, very tasty!

3.2. DZHIZ-BIZ
Ingredients
  • 1 kg of mutton on a stone
  • 50 g of kurdyuchny fat
  • 100 g of mutton fat
  • 2 medium-sized bulbs
  • 2 average tomatoes
  • 3 tablespoons of mix of spices seeds зиры and coriander, red hot pepper
  • salt
  • 1 grenades or lemon
  • 5-7 branches of green cilantro

PREPARATION

Meat cut on a krupnye portion pieces with a stone almost on kakhdy (some pieces won't get a stone). Surplus of fat cut off and postpone. Lay meat in a thick-walled pan very densely that it was necessary to pour in less water.
Pour in boiling water that it hardly covered meat. Bring to easy boiling, remove foam. Reduce fire to a minimum so that boiling practically wasn't. Close a cover and you weary 2 h.
Take out a shumovka boiled meat, lay out in a colander or a sieve to allow to flow down to the broth remains. Broth will be a little. It is necessary to remove fat and a tax from it in small drinking bowls, previously having salted, having peppered and having strewed with greens.
Pound зиру and a coriander, cut onions thin polukokolets, wash out cold water, scatter juice of a lemon or pomegranate. Tomatoes cut thin half rings.
Mutton fat cut small to slices and similarly cut fat kurdyuchny. Melt all fat in a cauldron to a shkvarok, shkvarka take out a shumovka. Fry pieces of meat in the heated fat on strong fire to a golden crust.
Lay out a shumovka pieces of meat on a dish. At once, while meat salt more hotly, pepper and strew with the pounded spices. Decorate with cilantro branches.
Luk and tomatoes it is possible to lay out over meat having powdered with red pepper, and it is possible to give separately.

For джиза it is best of all to choose edges, brisket kidney part of mutton, where meat very gentle, with bright taste and rather fat. Though, for example, in Bukhara jiz prepare from the pulp cut by thin pepestka, and fry literally few minutes.

3.3. KAZAN-KABOB WITH CHICKEN
Ingredients
  • 1,5 kg of chicken ham
  • 2 kg of potatoes
  • 3 averages juicy tomato
  • 50 g of mutton fat
  • 150 ml of vegetable oil
  • 3 tablespoons of mix of spices: seeds зиры and coriander, dry violet basil, red hot pepper, salt

PREPARATION

Each ham cut a sharp knife on three parts. Bend a leg "in a knee" and when through skin the joint will appear, cut under it. Separate a leg-golyashku. Bend a hip in a femoral joint and through skin the second joint will appear. Carry out a knife and under it.
Pound a coriander and зиру, mix spices and salt, having left a small amount for potatoes. Tomatoes cut the thinnest rings.
Put pieces of chicken hips and a shin in a pan, rubbing off everyone mix of spices and salts. Over each layer of meat lay a layer the pomidornakh of circles. Close a cover leave in the refrigerator on 2 h. If you are going to prepare a cauldron-kabob at dacha or on picnic, it is possible to prepare everything houses.
Peel potatoes. Large potatoes cut on 2-4 parts. You keep prepared potatoes in water.
Merge liquid from chicken meat, remove tomatoes (they won't be necessary), dry pieces of chicken paper towels.
You will cut fat in small cubes. Warm in a cauldron or a big pan with a thick bottom vegetable oil, add in oil mutton fat, melt on average fire to a shkvarok. Shkvarki shumovky take out in a plate.
Carefully (fat can splash) put pieces of chicken in a cauldron, fry on strong fire of 20 min. Periodically shumovky lift the bottom pieces upward, respectively sending down the top. Shift almost ready chicken meat from a cauldron in a bowl.
While oil and fat in a cauldron again heat up, merge water from potatoes, powder it with remained spices and mix. Put potato in the warmed oil, fry on average fire of 20 min. Constantly it isn't necessary to mix it. Periodically shumovky only interchange the position of the top and bottom layers. In the course of change of layers salt.
As soon as potato is ready, put to it pieces of chicken meat. Reduce fire to a minimum, close a krshka you weary 10 min.
Lay out on a big flat dish potatoes and meat. At the bottom of a dish oil will gather. When you pull down a potato in a golden skin, it is good to water with this oil its friable pulp - very tasty.

3.4. KAZAN-KABOB FROM MUTTON
Ingredients
  • 1 kg of mutton on stones
  • 150 g of mutton fat
  • 2 kg of potatoes
  • 2 average bulbs
  • 2 tablespoons of wine vinegar
  • 3 tablespoons of mix of spices (seeds зиры and coriander, dry basil, red hot pepper)
  • salt

PREPARATION

Cut meat on portion pieces the size the little more than a matchbox. Costal part cut between bones. Stones have to бьть the 10-12 cm long.
Cut the thinnest half rings onions. Pieces of meat shift in the enameled bowl and pour salt and 2/3 mixes of spices: the pounded seeds зиры and a coriander, a basil and red hot pepper. Rub spices in meat. Add onions and wine vinegar, mix.
Lay densely meat in a bowl and press from above a plate. Leave to be pickled in the refrigerator on 1,5-4 h. Time depends on mutton. I skin, lamb it is enough вьдержать 1,5 h.
Potatoes peel. If it medium-sized, leave whole, large potatoes cut on 2 or 4 parts. Fill in with water.
Fat cut in cubes and melt in the warmed cauldron or a big pan with a thick bottom. Shumovkoy take out shkvarka.
From meat shake onions and juice and put meat in strongly warmed fat. Stirring slowly, fry on strong fire to a golden-brown crust. It is possible to check a piece of meat - to take it a fork and to cut. The cut has to be beige, meat soft and juicy that is already ready. Shumovkoy shift meat from a cauldron in a bowl.
From potatoes merge water, rub with remained spices. Put potatoes in fat from under meat and fry on strong fire to a golden crust. Mix it occasionally and accurately to substitute fat each potato flank and won't damage, a zazharisty crust.
As soon as the crust was formed, reduce volume to a minimum, close a cover and you weary to readiness.
Return to a cauldron meat, salt, cover meat with potatoes of 10-15 min.

When melting fat, after removal a shkvarok, it is worth heating oil even minutes five. Taste of fat becomes much better.

3.5. KOURDAK (KOVURDAK, KAVURDAK)
Ingredients
  • 1 kg of pulp of any meat
  • 300 g of kurdyuchny fat
  • 200 g of any mutton fat
  • 1 tablespoons of salt
    • PREPARATION

      Meat cut on equal average pieces. From kilogram 16-20 pieces have to turn out.
      Pour meat I will merge, leave it to stand about 30 MIN. Under the influence of salt juice will actively follow from meat.
      Cut all fat in small cubes. Warm a cauldron or big кастоюлю with a thick bottom and put in it fat. Make couple of mixing movements shumovky right at the beginning, and fat will be melted. Readiness determine by color and the size a shkvarok. They have to be small and saturated brown.
      Take out shkvarka shumovky. Fry in fat meat on strong fire to saturated-brown color from all directions, at continuous stirring.
      Prepare ware (in an ideal - a clay pot), absolutely pure and dry. Also remember safety measures during the work with the warmed fat! Lay out a shumovka pieces of meat in a pot. Dry ladle pour fat in ware with meat, cool, close.
      Meat with fat can be stored in such look very long without refrigerator. As required take a portion of meat and prepare from it any dish. It can be cut small even in salad.

3.6. ZHARKOP
Ingredients
  • 700 g of pulp of beef
  • 50 g of mutton fat
  • 70 ml of vegetable oil
  • 1,5-2 kg of potatoes
  • 5 small carrots
  • 5 average tomatoes
  • 3 large bulbs
  • 5-7 feathers of green onions
  • 3 tablespoons of mix of spices (seeds зиры and coriander, red hot pepper)
  • salt

PREPARATION

Pound spices. Meat cut plates, in a form close to a matchbox, pour a half of spices, mix and clean in the refrigerator on 4-5 h.
Onions cut thin quarters of rings. Potatoes peel and cut on 2 or 4 parts depending on the size. Carrots cut large whetstones obliquely, each carrot - on 4-5 parts.
Tomatoes melt away boiled water, then cold water and husk. Pulp cut thin plates.
Fat cut in small cubes. Warm in a cauldron or a big pan with a thick bottom oil, melt in it fat. Take out a shumovky shkvarka. Put meat, fry stirring slowly, on strong fire to a brown crust.
Add in a cauldron onions. Stirring slowly, fry together while onions won't turn yellow and fat doesn't become again transparent. It means that at fat again correct temperature for frying.
Then put in a cauldron tomatoes and mix. It is thin the cut tomatoes will give juice, and you won't manage to evaporate it all. Having simply boiled 3-5 min. also put carrots, prepare 5-7 min.
Now put in a cauldron potatoes. You don't want to object? After all we sent potatoes to sour tomato weight and it becomes rigid "glazed over". Here doesn't become. It is checked. Why? Because in this case it after all doesn't cook in the sour environment, and whether is fried, whether extinguished. On slices the crust which won't allow sour juice to spoil potatoes is quickly formed. Season with salt and remained spices, you extinguish 5-7 min.
Fill in contents of a cauldron with boiling water so that it completely covered it. Bring to boiling, reduce fire to the weak. Close a cover and prepare about 30 min. Time depends both on a plate, and on quality of a cauldron, and on tightness of its cover. Check potato and carrots - if they are ready, all is ready also the rest.
It is best of all that the dish for giving жаркопа was not flat, and with the raised edges. After all it will be necessary to water plentifully meat with potato fragrant red sauce from mutton. In what it is possible both to mash potato, and to dunk a piece of a flat cake into it. Strew жаркоп cut by greens, onions and give.

3.7. BARRACHA
Ingredients
  • Lamb weighing 3 kg
  • 200 g of mutton fat
  • 6 average bulbs
  • 2 tablespoons of cream
  • 100 ml of vegetable oil
  • 1 tablespoons of seeds зиры
  • on a small bunch of cilantro and green onions
  • salt

PREPARATION

Lamb split on 9-10 parts together with костяvи (it can ask to be made the butcher). Fat cut in small cubes.
Warm in a big cauldron oil. Melt in oil fat, a shumovka take out shkvarka.
Serially, on two-three pieces, fry in oil on strong fire pieces of meat to the ruddy crust, ready pieces shift in the colander standing on a plate. Oil flowing down from meat return to a cauldron.
Onions cut the big pieces, each bulb on 6-8 parts. Put in a cauldron in fat and oil mix, fry onions on average fire to golden color.
Pound zira. You will return meat to a cauldron. Add cream, zira, salt and pour in 1 glass of hot water. Mix. Bring to boiling. Reduce fire to a minimum and you weary under the closed cover of 20 min.
Small cut cilantro and зеленьй onions. A half shift in a plate and put on a table. Lay out meat with onions on a big dish, strew with remained greens and give.

4. WE EXTINGUISH PO-UZBEKSKI
WE EXTINGUISH PO-UZBEKSKI
Mutton remarkably раскрьвает the taste at suppression. And with a large number of vegetables and the raznkh of spices, and in itself, only with a pinch of salt and a small slice of the kindled kurdyuchny fat. So unless it is worth being surprised, what in the region where breed the best rams, there are so much remarkable ways to extinguish it?
4.1. MUTTON, STEWED BIG PIECES
Ingredients
  • 1 kg of pulp of mutton
  • 500 g of onions
  • 3 average carrots
  • 3 Art. of l of mix of spices (зира, coriander, dry basil)
  • salt
  • 5-7 feathers of green onions for giving

PREPARATION

Cut meat large pieces - from a kilogram piece 10 parts have to turn out. Pieces pickle dry - rub off a half of mix of spices, shift in the enameled ware and maintain in the refrigerator about 12 h.
Onions cut half rings, carrots large pieces. Remove from meat excess of spices.
Warm a cauldron or a big pan with thick walls. Lay pieces of meat fat down in a dry cauldron. Distribute it on a bottom and walls. Wait while fat will be melted, becomes golden-brown and at the bottom of it enough will gather.
Here then mix meat, frying pieces from all directions on strong fire, before formation of a crust, - she will allow meat to keep juiciness
Add onions, salt a half of a measure of salt, чтобь, to help it to give quickly juice and to start being fried. Put the remained spices.
When onions become yellow, add in a cauldron carrots and, stirring slowly, let's it decrease and darken, about 10 min.
Now water time. Accurately shumovky, lay meat with onions and carrots as it is possible more densely in a cauldron. Fill in contents of a cauldron with about 1 glass of boiled water so that it hardly covered meat. Bring to boiling and reduce fire to the minimum. You weary under the closed cover of 1,5 h.
Give in a big dish, having sauced and having strewed with the cut onions.

4.2. KAZAN-KABOB NATURAL
Ingredients
  • 1 kg of mutton edges with a fat
  • 800 g of onions
  • 1 tablespoons of mix of spices (зира, a coriander, a dry basil) for pickling
  • 1 tablespoons of mix of spices (зира, a coriander, red hot pepper) for suppression
  • salt

PREPARATION

Edges cut between stones. Pour spices for pickling and maintain in the refrigerator of 6-12 h.
Onions cut half rings and mix with spices for suppression.
Both meat and onions divide into three parts. In a cold cauldron or кастоюлю with a thick bottom lay meat and onions alternating, dense beds. You salt each layer of onions.
From above place a ceramic plate, press weight in a cauldron. Densely close a cover and put on the minimum fire. Boiling shouldn't be - only languor on the verge of boiling. Prepare 2.5 h

Traditionally a cauldron-kabob give on the general dish, but it is possible to give and portsionno, having strewed with the cut fennel and cilantro.

4.3. KUK-BIYRON
Ingredients
  • on a small bunch of spinach, a sorrel, onions-slizuna, young mint, parsley and cilantro
  • 3 bunches of green onions
  • 1 egg
  • 200 g of kurdyuchny fat
  • salt, black pepper

PREPARATION

Small narezhy all greens also mix with сольо and pepper. Add in greens sry egg and carefully knead.
Курдючньй fat cut in small cubes. Warm a cauldron or a big pan with a thick bottom. Kindle and fry on average fire fat cubes. Shkvarki take out a shumovka and postpone.
In the kindled fat всыпьте greens mix with egg also stir slowly. Greens will start giving plentifully juice, and process in a cauldron will be suppression, instead of roasting, despite average fire.
You extinguish until greens won't cease to give juice and won't turn into uniform green fat material with sparkles of egg white. It will take 20-30 min.
Add in kuk-biyron taken out before a shkvarka, mix and leave to stand under the closed cover on a cooling-down plate, 15 min. Give portsionno in plates - it is possible as a garnish to meat.

4.4. MUTTON RIBS STEWED UNDER ONIONS
Ingredients
  • 1 kg of mutton edges with a fat
  • 800 g of onions
  • 1-2 Art. of l of mix of spice (зира, coriander, dry violet basil)
  • salt
  • greens for giving

PREPARATION

Edges cut between stones on one rib. Onions cut half rings.
Warm a dry cauldron or a big pan with a thick bottom. Lay out a bottom and the lower part of walls of a cauldron pieces of mutton fat down. Let's fat time be kindled that it became covered by a golden-brown crust.
Mix meat and fry it in own fat on strong fire before emergence of a light-golden crust.
Densely lay meat in a cauldron. Pospte her half of mix of spices. Lower fire to a minimum.
Over meat lay cut onions. Salt it. Strew with remained spices. Strong press a shumovka. Densely close a cauldron a cover and you weary 1,5 h.
Ready meat mix and give on a big general dish, having strewed with the cut greens.

4.4. NARHANGI
Ingredients
  • 300 g of pulp of mutton
  • 50 g of mutton fat, kurdyuchny or from a back
  • 3 average potatoes
  • 2 small sweet pepper, red and green
  • 3 average bulbs
  • 2 average carrots
  • 3 average tomatoes
  • 3-4 garlic gloves
  • on a small bunch of greens of cilantro and fennel
  • 50 ml of vegetable oil
  • 1 tablespoons of svezhemoloty mix of a coriander and зиры for meat
  • 1 h. l. svezhemoloty mix of a coriander and зиры for suppression
  • salt, black pepper

PREPARATION

Meat cut small pieces - of the size of cherry. Mix with spices and salt, take in the refrigerator of 2 h.
Fat cut in small cubes, carrots - short straws, onions - quarters of rings. Tomatoes melt away boiled water, then cold water, husk cut pulp in cubes.
Garlic crush the plane of a knife and crush manually. Cilantro and fennel crush. Sweet pepper peel and cut short straws.
Warm oil in a cauldron or a big pan with a thick bottom. Put cubes of fat and fry to a shkvarok. Take out shkvarka.
Put in the fat warmed with oil meat slices. Fry on strong fire to brown-pastel color. Reduce fire to a minimum. Level meat in a cauldron. From above a thick layer lay onions, salt it and powder with mix of spices.
Over onions as densely lay layers other components: carrots, the tomatoes, the cut greens. Greens strew with the crushed garlic. From above lay and level a layer of multi-colored sweet pepper. Greens and pepper have to serve as a divider for potato and tomatoes as potato in the sour environment becomes the tasteless.
Close a cauldron a cover very densely. Here all top layers have to be steamed. If the cover adjoins not really densely, it is possible to lay a ceramic plate suitable by the size on contents of a cauldron or to wind a place of a joint of a cover and cauldron edge with a foil. You weary 2 h.
Mix contents of a cauldron and pepper. You will see at this moment as vegetables gave a lot of broth. After all you not добавляпи water drops! Give at once.

4.5. SHAH-TYKVA STUFFED WITH MEAT
Ingredients
  • 1 small pumpkin
  • 300-400 g of pulp of mutton
  • 150-200 g of kurdyuchny fat
  • 2-3 average bulbs
  • 1 St of l. mixes svezhemolotykh зиры and coriander salt, black pepper

PREPARATION

Cut off at pumpkin the top third - a cover, a sharp spoon clean internal part from fibers and seeds.
Mutton and kurdyuchny fat cut very small slices, onions - short brusochka.
Mix in a bowl meat, onions and fat. Mix, add salt, pepper and mix of spices. Again move. Fill with forcemeat pumpkin.
Put pumpkin in a cold oven. Install temperature regulator on 200 "to S. Gotovitsya pumpkin in such mode of 1,5-2,5 h, depending on the size.
Pumpkin is served on a table entirely on a big plate. From it on portion plates lay out forcemeat. Cut pumpkin on four parts. Remove a knife pumpkin pulp, cut on small pieces and put in portion plates - as a garnish.

Pumpkin needs to be chosen average, internal volume a little more than liter. It has to stand steadily on the lower part. The dish can be prepared both with mutton, and with beef. Kurdyuchny fat can be replaced quite with drawn butter or even dense sour cream. In each case receive different flavoring shades.

4.6. MUTTON WITH THE QUINCE
Ingredients
  • 600 g of pulp of mutton
  • 500-600 g of a quince
  • 100 g of mutton fat
  • 3 average bulbs
  • 50 ml of vegetable oil
  • 1 tablespoons of svezhemoloty mix of spices: зира, coriander, red hot pepper
  • 1 branch of a violet basil for giving

PREPARATION

Mutton cut average pieces from a 600-gram piece of pulp 10-12 parts have to turn out.
Wash up a quince and carefully очистиге from a down. Remove a core, a fruit cut pieces equal to pieces of mutton.
Onions cut quarters of rings, mutton fat small cubes.
In a cauldron or a big pan with a thick bottom warm oil. Melt fat to a shkvarok. Take out shkvarka shumovky.
Put meat in a cauldron and fry on strong fire to a golden crust. Add to meat onions. Stirring slowly fry until onions juice will be evaporated. In process add mix of spices.
Put in a cauldron pieces of a quince. The quince will start emitting juice actively. Fry until the quince won't darken. If liquids in a cauldron a little, pour in a third of a glass of boiled water.
Reduce fire to a minimum, close a cauldron a cover, you weary 1 h. When giving strew with the cut greens.

5. BEDANA, QUAIL
BEDAN'S , QUAIL
Quail (in Uzbek "бедана") - a bird in Uzbekistan very popular.
Also many parts are assigned for it traditionally. The most important, strangely enough, not the culinary.
In the chaykhanakh, houses and even in city apartments it is possible to meet the traditional cages-setochki suspended on trees, verandahs or loggias. From the cages covered with print scarfs, the melodious and rhythmical sound of quail singing reaches. This sound is described in the Uzbek saying: "The house at a quail where she sings the "битбилдик"
Also it is considered that if in the house sings бедана, the world and wellbeing reign in this house. On old Uzbek markets it is obligatory to eat a recess where on days off fans of quail singing with print sacks in hands gather. In sacks - singing quails. But there you a quail for a dish don't buy. There peeping only the spiritual. And here and eggs make quail meat in large quantities in specialized farms. So there are in Uzbekistan quails singing, quails oviparous, quails meat and even quails fighting. Quail fights practice still here and there in Central Asia.
Our subject quail meat. It both in soup, and in pilaf, both fry, and soar, both stuff, and bake.
5.1. SHISH KEBAB FROM THE QUAIL
Ingredients
  • 8 prepared quails
  • vegetable oil
  • flour
  • зира
  • red hot pepper
  • salt

PREPARATION

Quails sustain in salty water of 20 min.
Dry, cover from all directions with vegetable oil. Powder ziry and red hot pepper. It is a little подпылите a flour.
String on 2 quails on 1 skewer.
Fry over coals, turning to golden a crust of 20-25 min. Give immediately.

Bedan's in a double boiler
Also as well as in a case with a shish kebab, quails sustain in salty water of 20 min. Season ziry and red pepper. Prepare in a double boiler of 40 min. In Samarkand where often cook pilaf in the linseed oil, the quails prepared thus stack on rice before cover closing. The improvised double boiler turns out. Together with them on rice put the boiled and peeled quail eggs. When giving and quails and egg spread over rice together with meat.

5.2. THE STUFFED QUAILS
Ingredients
  • 10 prepared quails
  • 200 g of fast mutton
  • 100 g of a beef liver
  • 100 g of kurdyuchny fat
  • 5 big bulbs
  • 1 egg
  • 5-6 branches of cilantro
  • vegetable oil
  • 2 tablespoons of mix svezhemoloty зиры, coriander, black and red hot pepper
  • 1 bay leaf
  • salt, red pepper

PREPARATION

Rub carcasses of quails with mix of salt and red pepper, leave in cold to be pickled for 30-40 min. It just time while you will prepare all other components.
Meat chop manually as much as possible small, in forcemeat. All kurdyuchny fat cut in cubes with the party of 0,8-1 cm, a liver - cubes the little is larger than fat. Crush cilantro.
Mix in a bowl mutton, a liver, a half of kurdyuchny fat, a cilantro half, salt and a half of mix of spices.
Onions cut quarters of rings, carrots - straws of average length. Warm in a cauldron oil, put the remained kurdyuchny fat, fry it to a shkvarok, and shkvarka remove with a shumovka.
In mix of oil and fat fry onions to softness, 5 min. Remove a cauldron from fire. A half of the fried onions of a cauldron shift in a bowl with forcemeat and you will mix. Add egg and again knead forcemeat.
Return a cauldron on average fire. To the onions which have remained there add carrots and fry, stirring slowly until carrots won't darken and about 10 min. won't decrease in volume. Right at the end всыпьте the remained mix of spices.
Remove a cauldron from fire, shift onions with carrots in a bowl and fill each quail with forcemeat.
In a cauldron densely lay the stuffed quails. From above lay out fried onions and carrots. Fill in quails with boiling water so that it hardly covered them. Lower in water a bay leaf. Bring to boiling, reduce fire to a minimum. Close densely a cover and you weary 1 h.
Give quails on a big flat dish. Separately to everyone in small cash desks pour broth and strew with remained greens.

5.3. QUAILS SOUP-NOODLES
Ingredients
  • 6 prepared quails
  • 1 average bulb
  • 1 average carrot
  • 1 small turnip
  • on 2 branches of parsley and cilantro
  • 1 branch of a celery
  • 5-6 branches of fennel
  • coriander seeds
  • black bell pepper
  • red hot pepper
  • salt
  • thin short noodles for giving

PREPARATION

At quails cut off tips of legs - thin golyashka. Rub carcasses with mix of salt and red pepper, leave on cold to be pickled, 30-40 min.
At quails cut off tips of legs - thin golyashka. Rub carcasses with mix of salt and red pepper, leave on cold to be pickled, 30-40 min.
Pour in in a pan 4 l of water, add black bell pepper, a coriander, branches of a celery, parsley, cilantro. Bring to boiling.
Put in water of quails. Again bring to boiling and remove foam. Add to quails onions, carrots and a turnip.
Reduce fire to a minimum and you weary 1 h. without allowing broth to boil. Right at the end salt.
Separately in salty boiling water boil noodles, cast away on a colander. Add to noodles a small amount of good vegetable oil and mix that noodles didn't stick together.
Small cut fennel. Shumovkoy shift boiled quails to a dish. In cash desks put till a portion of noodles, fill in with broth with vegetables and strew with cut fennel.

Thin as the needles, sticking-out legs-golyashki spoil a species of a ready quail: meat there isn't present therefore them most often cut off that is called "under a knee" only for esthetic reasons.

5.4. THE STUFFED QUAILS SOUP
Ingredients
  • 6 prepared quails
  • 250 g of beef forcemeat
  • 2 average bulbs
  • 2 average carrots
  • 3 average potatoes
  • 1 egg
  • 5-6 branches of cilantro
  • 2 branches of a violet basil
  • 5-6 feathers of green onions
  • vegetable oil
  • 1 Art. of l of mix svezhemoloty зиры, coriander, black pepper
  • red hot pepper
  • salt

PREPARATION

At quails cut off tips of legs - thin golyashka. Rub carcasses with mix of salt, red pepper, leave on cold to be pickled, 30 - 40 min.
Onions cut small brusochka, carrots - short straws, potatoes - average brusochka. Crush a half of cilantro and a basil.
Onions cut small brusochka, carrots - short straws, potatoes - average brusochka. Crush a half of cilantro and a basil.
Nachinige of quails the turned-out forcemeat.
Warm in a cauldron oil and put quails. Fry from all directions on strong fire to a golden crust accurately mixing.
Add the remained onions, carrots, potatoes, the remained spices and cilantro branches with a basil.
Fill in with water of room temperature at the rate of 400-500 ml for the portion, that is 2,5-3 l. Bring to boiling reduce fire to a minimum and you cook 1 h. When giving strew small cut greens and onions.

It is most best to give it блюдов two plates: separately quails, separately soup.

6. LAMBS OF THE COUNTRY OF THE HOT SUN
LAMBS OF THE COUNTRY OF THE HOT SUN
Mutton in Uzbekistan - the most popular type of meat. And it isn't surprising, after all here, in the country of the hot sun, high mountains and yellow deserts, with the millennia bred sheep. Therefore in Uzbek cuisine the palette of dishes from mutton is so various. The Uzbek lambs are large also myasist, with big fat tails They are in own way beautiful: on a large trunk with magnificent back part - a long neck. topped hornless, it is proud of the put head. Certainly, all of them are similar at each other, nevertheless the skilled look will always distinguish a lamb from Surkhandaryi from Tashkent, Samarkand or a lamb from Fergana Valley

But that unites all of them, so it is surprisingly bright taste of meat and fat. This taste in many respects depends on conditions of cultivation and features of food. The best meat at the lambs who have grown on natural pastures, on dry plains, the foothills or mountains. Wherever shepherds grazed the flocks, the hot sun, herbs and continuous movement form this remarkable taste of the Uzbek mutton. Not to compare it to meat of the sheep grown on a farm and overfed by compound feeds. Natural would be to begin acquaintance to recipes of Uzbek cuisine with the simplest way of preparation of mutton. Here imagine how shepherds in mountains could prepare for themselves mutton? To wrap a thin piece in leaves, for example wild grapes and to bake in fire coals. Or it is simple to cover it with clay and to bake directly in burning ashes. We instead of a fire use a plate, and instead of leaves and clay - a foil. And at us too all turned out - the main thing, it is correct to choose meat. In Uzbek there is a special name for back part of the brisket which is settling down closer to kidneys - where edges, - "сарпанджа" come to an end. Meat here, to Asian measures, low-fat, however, with films, but gentle and with excellent taste. Well it both on a shish kebab, and on a grill chunks both to bake, and to extinguish. For our purposes сарпанджа very much even will be suitable though it is possible to use any piece of brisket with a bone and meat enough. Portion on one person - about 200 g of meat 2-3 cm thick.

Recipes offered on a site are constructed on combinations traditional for Uzbek cuisine. Also we will define these dishes not as classical, and as modern. That today it is possible to try at good Uzbek restaurants. They are good not only a combination of mutton to various products, but also simplicity of preparation. The success is guaranteed even to the beginner.

6.1. MUTTON IN GARNET JUICE
Ingredients
  • 150-200 g of mutton brisket on a stone one piece
  • quarter of sour pomegranate
  • 1 average bulb
  • 2 small potatoes
  • 1 h. l. mixes svezhemolotykh of spices зира, coriander, black pepper
  • salt
  • greens and pomegranate grains for giving

PREPARATION

Squeeze out pomegranate juice. Rub with juice a piece of mutton. Strew it with spices and maintain in the refrigerator of 2 h.
Potatoes wash up a brush and weld in boiling water in a uniform to softness, about 25 min. Ready potatoes peel and cut mugs.
Onions cut rings
On a square leaf of a foil about 35x35 cm in size lay out potatoes Salt. Cover it with a piece of meat with spices. Over meat lay out onions and again salt.
Turn фольry, having curtailed and having pressed out the lifted edges, from above. Put mutton in a foil on a lattice a warming up to 180 "From an oven. Bake 1 h.
When giving near a piece of meat lay out potatoes together with onions. Meat sauce from a foil bottom. Decorate with greens and pomegranate grains.

At all you don't hold the meat grated with garnet juice more than 2-3 min. Meat will get fibrous structure and not too pleasant taste.

6.2. THE MUTTON BAKED WITH THE QUINCE
Ingredients
  • 150-200 g of mutton brisket on a stone one piece
  • 30 g of kurdyuchny fat
  • 1 small quince
  • 1 average bulb
  • 1 h. l. mixes svezhomolotykh of spices зира, coriander, black pepper
  • salt
  • greens for giving

PREPARATION

Piece of mutton rub with mix of spices and maintain in the refrigerator about 1 h.
Fat cut thin plates, a bulb myaky to brusochka.
Wash up a quince and carefully clear of a down. Remove at a quince a core, cut pulp plates 1 cm thick.
On a square leaf of a foil about 35x35 cm in size lay out onions, over it - mutton with spices. Salt.
From above lay a quince and salt a little. Over a quince put fat plates. Wrap a foil, having curtailed and having pressed out the lifted edges from above.
Put mutton in a foil on a lattice warmed to 180 "From an oven. Bake 1 h. give with greens.

6.3. THE MUTTON BAKED WITH VEGETABLES
Ingredients
  • 150-200 g mutton - briskets on a stone one piece
  • 1 average tomato
  • 1 average bulb
  • 1 sweet pepper
  • 1 tablespoons of lemon juice
  • 1 h. l. mixes svezhemolotykh of spices: зира coriander, red hot pepper
  • salt
  • greens for giving

PREPARATION

Piece of mutton rub with lemon juice, then mix of spices and maintain in the refrigerator of 2-3 h.
Cut tomato, onions and the sweet pepper peeled of seeds circles.
On a square leaf of a foil about 35x35 cm in size lay out mutton together spices, salt.
From above cover meat with layers from circles of tomatoes, onions and rings of sweet pepper. Vegetables salt.
Wrap a foil, having curtailed and having pressed out the lifted edges from above. Put mutton in a foil on a lattice warmed to 180 "From an oven. Zapekayti 40-50 min.
When giving remove a vegetable layer from meat shift to a plate, sauce, gathered in a foil, nearby lay meat and decorate with greens.

6.4. THE MUTTON BAKED WITH TOMATOES
Ingredients
  • 150-200 g of mutton brisket on a stone one piece
  • 2 average tomatoes
  • 1 h. l. mixes svezhemolotykh of spices: зира, coriander, red hot pepper
  • salt
  • greens and boiled rice for giving

PREPARATION

Piece of mutton rub with mix of spices, cover it is thin the cut circles of 1 tomato and maintain in the refrigerator of 1 h.
On a square piece of a foil about 35x35 cm in size lay out mutton together with spices so that the layer of tomatoes appeared below, salt.
Cut the second tomato the same thin circles. Lay out them on meat.
Wrap a foil, having curtailed and having pressed out the lifted edges from above. In a foil juice so openings shouldn't be will plentifully gather.
Put mutton in a foil on a lattice warmed to 180 "From an oven. Bake 40-50 min.
Serve meat with a hill of boiled rice and greens. Rice sauce, gathered in a foil, nearby lay the tomatoes covering meat.

6.5. THE MUTTON BAKED WITH THE LEMON
Ingredients
  • 150-200 g of mutton brisket on a stone one piece
  • half of a small lemon
  • small piece of a small vegetable marrow
  • 1 h. l, mixes svezhemolotykh of spices: зира, coriander, red hot pepper
  • salt
  • greens for giving

PREPARATION

Rub a piece of mutton with spices and salt, clean in the refrigerator on 2 h.
Lemon and vegetable marrow clear of a thin skin, and cut circles a lemon - the thinnest, and a vegetable marrow - 1 cm thick.
On a square leaf of a foil about 35x35 cm in size spread out circles of vegetable marrows, over them lay out meat together with spices. Meat cover with lemon circles.
Wrap a foil, having curtailed and having pressed out the lifted edges from above. Put mutton in a foil on a lattice warmed to 180 "From an oven. Bake 1 h.
When giving lay out on a plate a piece of the meat covered with lemon weight, a number of a mug of vegetable marrows, water with juice from a foil. Decorate with greens.

6.6. THE MUTTON BAKED WITH RICE
Ingredients
  • 150-200 g of mutton brisket on a stone one piece
  • 1/4 glasses of rice
  • 1 small carrot
  • 1 average bulb
  • 1 small head of garlic
  • 1 tablespoons of lemon juice
  • 1 h. l. mixes svezhemolotykh of spices: зира, coriander, red hot pepper
  • salt
  • 1 tomato for ornament

PREPARATION

Rice wash out and kill on 1 h in cold drinking water.
Piece of mutton rub with lemon juice and spices then clean in the refrigerator on 2 h.
Carrots cut very thin short straws, onions - koritky brusochka.
Garlic peel of the top covers, having left one, the lowermost. Cut off root part, having left a head integral.
On a big square leaf of a foil about 35x35 cm in size level rice, from above lay out carrots. Drown in this weight garlic. Salt.
From above lay out a piece of meat together with spices and cover it with an onions layer. Onions salt.
Wrap a foil, having curtailed and having pressed out the raised edges from above. Put mutton in a foil on a lattice warmed to 180 "From an oven, bake 1 - 1,5 h.
When giving lay out on a plate a piece of meat, and nearby the mixed rice, carrots and onions. Sideways lay thin circles of fresh tomato.

Such dispersion in time of roasting is connected with that different grades of rice prepare different time. If you want that meat with rice was ready quicker, kill rice not on 1 h, and on 2-3.

6.7. THE MUTTON BAKED WITH THE CHERRY PLUM
Ingredients
  • 150-200 g of mutton brisket on a stone one piece
  • 12-15 fruits of a cherry plum (small sour plum)
  • 30 g of kurdyuchny fat
  • 1 average bulb
  • 1 h. l of mix of spices - svezhemoloty зира and a coriander, red hot pepper and a paprika
  • salt

PREPARATION

Piece of mutton rub with mix of spices and maintain in the refrigerator of 2-3 h.
Onions cut half rings.
On квадратньй a leaf of a foil about 35x35 cm in size lay out onions, from above mutton together with spices. Salt.
Raise foil edges round meat and всыпьте a cherry plum.
Wrap a foil, having curtailed and having pressed out the lifted edges from above. Put бараниу in a foil on a lattice warmed to 180 "From an oven. Bake 1 h.
Serve meat with a hill of boiled rice. Rice sauce, gathered in a foil, nearby lay the steamed-out cherry plum.

The cherry plum in this dish can quite be replaced with sauce ткемали from calculation - 3 h. l for the portion, but thus it is necessary to consider that at sauce rather slolzhy taste, considerably different from frank and simple sour taste of a cherry plum. In this case you shouldn't complicate dishes spices.

7. NUT (NOHAT, GOROH)
of Nut (нохат, peas)
Нут, or the Turkish peas, in Uzbekistan call "нохат" - from here this word in the name of many dishes. It is popular extremely. With it cook also soups, and пловы, and many the second the dishes, even use as snack, bake flat cakes and сомсу. It is very tasty нут in combination with mutton, mutton fat, onions, red or black pepper. For a start we will talk about preparation нута. It needs to be presoaked in cold water at 12-24 o'clock at the room temperature. Days - optimum time for finishing нута to its pea perfection. If it is necessary to accelerate swelling process нута, in water add a soda teaspoon. As arrive and with old peas. When swelling peas publish characteristic crackling and increase in sizes of 4-5 times. Therefore waters for soaking need to be taken time in six more than a volumes of the peas. Simply to check its readiness. It is necessary to try a pea on tooth. If it elastic, hrustky, uniform, without firm particles inside, also is easily chewed, so it is possible to start preparing. It is necessary to put нут for cooking in cold water, to cook without salt of 45-60 minutes. Mokhno and much more long as these peas aren't inclined to boil soft absolutely not unlike the usual. To work with nuty it isn't so difficult. He on itself(himself) ярог also is tasty therefore always there will be a decoration of a dish. Means, our task - correctly to learn нут "to beat".
7.1 NOKHAT SHURAK PO-SAMARKANDSKI
Ingredients
  • 1 kg of costal and kidney part of mutton (an edge with stones 10 cm long)
  • 500 g dry нута
  • 2 average bulbs
  • 1 sour pomegranate
  • 1 tablespoons of mix svezhemolotykh of seeds зиры, coriander and ground red hot pepper
  • large salt, black pepper
  • 3 branches of Dzhambul or on 1 branch of cilantro, a violet basil and parsley
  • a dense flat cake for giving

PREPARATION

Нут kill in a large amount of cold water on 24 h, then merge water, нут wash out.
Edges cut between stones, meat without bones cut large portion pieces.
Warm an empty cauldron or a pan with a thick bottom. Choose the pieces covered with a fat, lay them fat down in the dry warmed cauldron. Let's fat be melted strongly and put in a cauldron other meat. Mixing, fry it on strong fire to an easy crust.
Add нут and for special taste of a branch of Dzhambul if it isn't present, we will manage a basil parsley and cilantro. Vsypte a handful of spices also mix. Pour in cold drinking water so that that covered meat with peas on 2 cm.
Bring to boiling, remove foam. Lower fire to a minimum, close a cover and you weary 4 h. Then salt and pepper.
Now the most important - giving. Onions cut the thinnest half rings, wash out cold flowing water and slightly wring out. Vdavite from a pomegranate half juice, mix with onions.
Shumovkoy remove meat to cauldron edge. On a flat dish (ляган) lay out on edge chunks of a dense flat cake, from above, in the center, всыпьте нут. Water нут with broth that broth at the bottom gathered. Atop нута, in the center, lay out pieces of meat. Meat salt while it is hotter.
In three-four points of a dish, from edges, put hills of onions and strew them with red burning pepper. Meat gentle juicy, fragrant. Нут soft, impregnated with mutton broth. Chunks of a flat cake incorporated the dense broth mixed with nuty, sour onions crackles. Give rather!

7.2. MUTTON, STEWED WITH NUT
Ingredients
  • 500 g of costal part of mutton on a bone
  • 400 g dry нута
  • 4-5 average bulbs
  • dry violet basil
  • 1 tablespoons of svezhemoloty mix зиры, coriander and red hot pepper
  • salt
  • cilantro leaflets for giving

PREPARATION

Нут kill in a large amount of cold water on 24 h, then спейте water, нут wash out.
Buy mutton also a day before preparation together with the nuty. Pour it a dry basil, cover and clean on the coldest shelf of the refrigerator.
Layer of ribs divide, having cut through meat and connecting fabric between stones. Onions peel and cut half rings.
Warm an empty cauldron ипи a pan with a thick bottom. Lay out a bottom and cauldron walls edges, fat down. Let's fat time be kindled that meat started being fried and fat became covered by a golden-brown crust. Mix and fry meat in own fat of 5 min.
Level meat in a cauldron, densely lay over it onions, salt. Lower fire to a minimum. Strew with mix of spices, from above a dense bed уложиге нут.
Very densely close a cauldron a cover. You extinguish on the minimum fire of 1.5 h. Upon termination of suppression onions will gain saturated brown color, and нут will be steamed.
Contents of a cauldron mix, if necessary salt. Take a dish under a cover in a hot cauldron of 10 more min. Give on a flat dish, having decorated with cilantro leaflets.

Upon purchase of mutton ask the butcher to chop off edges a strip, with a length of ribs about 10 cm. If the cover leaky adjoins to a cauldron, roll up a joint place a foil.

7.3. NOKHAT SHURPA
Ingredients
  • 400 g of femoral part of mutton on a bone
  • 300 g of mutton edges on a bone
  • 50 g of kurdyuchny fat
  • 200 g dry нута
  • 3 average bulbs
  • 4 medium-sized tomatoes
  • 2 average carrots
  • 1 small turnip
  • 1 tablespoons of mix of spices: svezhemoloty seeds зиры, coriander and red hot pepper
  • 4 branches of Dzhambul or on 2 branches of cilantro and a violet basil
  • 3 branches of fennel
  • 1 bay leaf
  • black bell pepper
  • salt

PREPARATION

Нут kill in a large amount of cold water on 24 h, then merge water, нут wash out.
Cut off pulp from a bone and cut average portion pieces. Edges cut between stones. In a big cauldron put meat and нут. Pour in 5-6 l of cold drinking water, on strong fire bring to boiling, carefully remove foam. For шурпы it is important.
Upon termination of foaming reduce fire to a minimum and lower in a cauldron one cleared bulb entirely. You cook 30 min.
Cut kurdyuchny fat in very small cubes of the size of 1/4 peas нута. Fat всыпьте in broth.
Carrots and turnip peel and cut large, approximately equal pieces (carrots are cut by fragments obliquely, and a turnip - on some parts). Put vegetables in broth, add mix of spices and a pea of black pepper. Slightly submerge them in broth. You cook without cover of 1,5 h. Broth shouldn't boil! Only rare bubbles have the right to rise by a surface from a cauldron bottom.
Tomatoes melt away boiled water, then cold water and husk. Cut tomatoes in half, put in a cauldron, add a bay leaf, prepare 10 min.
Small cut Dzhambul or a basil and cilantro. Add in broth greens. The remained bulbs cut very small and add in шурпу after greens. Salt, switch off fire, close a cauldron a cover and leave for 15 min.
Shurp is given traditionally in cash desks. It is necessary to catch a shumovka and to put in each cash desk a piece of meat, a rib with meat, on a piece of a turnip and carrot, a tomato half. From a bottom to lift a portion нута and to strew with it composition in Kasya. Then a ladle to pour in transparent broth and to strew with the crushed fennel.

7.4. NUT WITH MUTTON AND THE CURBSTONE
Ingredients
  • 400 g of mutton on a bone
  • 400 g dry нута
  • 100 g of kurdyuchny fat
  • 1 average bulb
  • 1 tablespoons of svezhemoloty mix зиры, coriander and red hot pepper
  • salt
  • some branches of cilantro and red pepper for giving

PREPARATION

Нут kill in a large amount of cold water, on 24 h, then merge water, нут wash out.
Lay meat in a pan, add нут, pour in water room темлературы. Water has to cover peas on 2 cm.
On strong fire bring to boiling, remove foam. Reduce fire to a minimum, you cook 1,5 h having semi-covered a cover.
Shumovkoy take out mutton from a pan on a plate, cool. Remove meat from bones and cut small slices.
Return meat slices to a pan, mix, add mix of spices.
Peas will be hardly covered by then with broth. From above lay a slice of crude kurdyuchny fat. It will be steamed practically. Densely close a pan a cover. Prepare on the minimum fire of 30 min. Get a piece of kurdyuchny fat, cut very small slices, return to a pan, salt, mix. Close a cover and leave for 10 min.
At this time cut a bulb thin half rings, wash out in cold flowing water and slightly wring out.
In deep cash desks spread out mix of peas, meat, kurdyuchny fat and broth. From above lay out an onions hill. strew with cilantro. Separately serve red pepper - with ниv at этоuj a dish even better.

7.5. NOKHATKHURAK, NUT WITH ONIONS AND PEPPER
Ingredients
  • 1 kg dry нута
  • 4 medium-sized bulbs
  • 1 Art. of l of mix svezhemolotykh of seeds зиры, coriander and ground red hot pepper
  • salt
  • 1 grenades or lemon

PREPARATION

Нут kill in a large amount of cold water on 24 h, then merge before giving water, нут wash out, put in a pan, fill in with water of room temperature and bring to easy boiling.
Reduce fire to a minimum. Poluprikroyte a pan a cup that water not strongly boiled away. You cook 2 h, then merge water.
Onions cut thin half rings. Squeeze out juice of sour pomegranate or mix with onions. Let's onions stand 5 min. and again mix.
In нут всыпьте salt, pepper and mix of spices. Add onions and mix. Everything, нохатхурак is ready. It is good both warm, and cold. It is possible to give on a table in a big flat cup.

7.6. GUSHTNUT
Ingredients
  • 300-400 g of pulp of mutton or beef
  • 500 g dry нута
  • 5 small tomatoes
  • 1 average bulb
  • 3 tablespoons of drawn butter
  • 1 h. l. ground black pepper
  • salt

PREPARATION

Нут kill in a large amount of cold water on 24 h, then merge water, нут wash out.
Meat cut small slices. Warm in a cauldron or a pan with a thick bottom drawn butter, put meat, fry on strong fire to cream-brown color.
Add to meat peas - it will give plentifully water. Let's it be evaporated. As soon as contents in a cauldron will start being fried again, prepare, stirring slowly, 3 min.
Fill in cauldron contents with drinking water of room temperature. Water has to cover hardly peas (it is possible to pour waters less, then everything will be steamed almost). Bring to boiling, close a cauldron a cover, reduce fire to a minimum and you weary 1 h.
Melt away tomatoes boiled water, and then cold water, husk. Cut pulp in small cubes. Put tomatoes in a cauldron, mix. Increase fire, close a cover and you extinguish 20 more min.
Onions cut the thinnest to half rings, wash out cold flowing water and slightly wring out. Salt, pepper and spread out in big cash desks.
Powder every portion still with a small pinch of black ground pepper and salt. On the region of cash desk put an onions hill. It too slightly season with pepper and salt and give.

8. DISHES FROM MASHA
Dish from Masha
According to a legend. The creator was worn out when created beans they turned out very rigid. And, trying a bean on hardness, the Creator even broke to himself a nail. Since then bears to itself each fruit a trace of a divine nail. Get accustomed to I wave: saturated-green, glossy, with that trace from a divine nail. In Uzbek cuisine маш - a special subject. At the birth in a young family of the first-born the mother-in-law (кайнана) prepares for the келин (daughters-in-law "come") thin mashevy soup, densely filling it katyky. It very much promotes a lactation. Wishing to object that, a pier the tummy will hurt the kid, мь we will answer with great Avicenna's words or as call him in Uzbekistan, Abu Ali ibn Sino. And so the wise man told that from all bean маш less all вызывавает gas generation. A bit later the same grandmother will sew up a handful Masha in fine silk fabric and will give this sack in hands to the baby to feel, touch, feel, listen. Having approved in these miracle properties - easy beans, it is possible to pass to preparation of dishes from Masha. To estimate its not less remarkable flavoring properties.
8.1. RICE МАШЕВАЯ PORRIDGE
Ingredients
  • 1 glass Masha
  • 2/3 glasses of rice
  • 100 g of butter
  • salt

PREPARATION

Mash carefully wash out, cast away on a sieve, then put in a pan with a thick bottom. Pour in 7 glasses of water of room temperature, bring on strong fire to boiling and reduce fire to the weak.
Close a pan a cover and you cook маш until all mashevy grains not полопаются. 30-40 min. Salt (begin with 1 h. h.p. a hill, such porridge зозьмет salt more than usual rice).
Wash out rice the filtered water, cast away on a sieve. When маш I am already ready and broth from it is saturated, put in it rice, mix, bring to boiling. Reduce fire to a minimum, you cook 20-30 min., depending on a rice grade. Porridge has to turn out a little thinnish - having stood, it will strongly get denser.
Add oil, mix. Close a cover and let's stand on the switched-off plate, 10-20 min. The more long you mature porridge, the it will be more dense.

If you have a desire to combine the Uzbek recipe and the Italian technology make here that. Lay out dense rice машевую porridge on the oiled parchment an equal layer and let's it cool down completely. Then cut the turned-out weight on big squares (15x15 cm) or rectangles and fry them in drawn or vegetable oil or in the melted kurdyuchny fat to a ruddy crust. So in Italy cook corn polenta - from Masha with rice it turns out isn't worse at all!

8.2. MASHKHURDA
Ingredients
  • 300-400 g of pulp of mutton or beef
  • 300-400 g of mutton or beef bones
  • 100 g of mutton fat, kurdyuchny or from a back
  • 1 glass Masha
  • 1 glass of kruglozerny rice
  • 50-70 ml of vegetable oil
  • 2 average bulbs
  • 2 average carrots
  • 3 average tomatoes
  • 4-5 branches of Dzhambul or 3-4 branches of cilantro and 1 branch of a violet basil
  • 1 tablespoons of mix svezhemolotykh of seeds зиры, coriander and ground red hot pepper
  • 1 tablespoons with a hill of an integral barberry
  • salt
  • a violet basil, cilantro, катык or curdled milk for giving

PREPARATION

Prepare 3 l of boiled water of room temperature. Boiled water won't give a lot of foam. Meat cut small slices.
Fat cut in small cubes - the more small, the better. Onions cut short brusochka carrots - short thin straws.
Tomatoes melt away boiled water, then cold water and husk, pulp cut in small cubes. Mash and rice carefully wash out separately (rice better to wash with the filtered water). Cast away on a sieve.
Warm in a cauldron oil, fry on strong fire of a bone to brown color. Add to косям slices of meat and fry while meat won't gain beige color.
Put fat slices. Fry it together with meat while fat doesn't become slightly transparent. Add onions and fry it together with meat and fat also to transparency and a yellowish shade.
Put tomatoes. Now contents of a cauldron will start being extinguished. Vsypte mix of spices and barberry. Add Dzhambul or a basil and cilantro, prepare 5 min.
Put in a cauldron carrots and stir slowly, 5 min. with Vsypte маш, fill in contents with water and bring to boiling. Reduce fire to a minimum and you cook under the closed or leaky covered cover of 30 min. During this time маш has to burst. If isn't present, you cook won't burst yet.
Salt, put in a cauldron rice and a bay leaf. You cook 25 more min. then check on salt. Switch off fire. Close a cover and let's stand on a cooling-down plate of 20 min. Dense mashevy soup cools down very slowly.
Give машхурду, as well as all mashevy dishes, with the katyky. Katyk it is possible to replace with dense curdled milk. Strew машхурду it is thin the cut basil and cilantro.

8.3 MASHEVY SOUP IN THE POT WITH SUBFRYING
Ingredients
  • 1 kg of edges of brisket or vertebral part of mutton or beef
  • 1,5 glasses Masha
  • 2 averages of carrots
  • 3 average bulbs
  • 2 big tomatoes
  • 100 ml of vegetable oil or fat
  • on 2-3 branches of parsley and a celery
  • 1 tablespoons of the whole seeds зиры and coriander
  • 1 tablespoons of svezhemoloty mix зиры, coriander and red hot pepper
  • ground sweet paprika
  • black bell pepper
  • salt

PREPARATION

From bones cut off meat and cut it small slices.
Prepare red Uzbek broth: cut on segments tomatoes. Put on a big pan of a bone, tomatoes, the whole bulb (it is possible washed up in a peel), the whole seeds зиры and a coriander, a pepper pea. Fill in 4 l of drinking water of room temperature, put on the maximum fire and bring to boiling. Carefully remove foam and reduce fire to the minimum. You cook 3-4 h. Ready broth filter, tomatoes and onions from broth aren't used.
While broth cooks cut carrots thin short straws, onions - rings, and rings cut on quarters, маш carefully wash out, cast away on a sieve. Warm in a cauldron or a big frying pan vegetable oil (fat) and fry onions to light yellow color, 5-7 min.
Add meat slices. Stirring slowly, fry on strong fire to light brown color. Put carrots together with mix of spices and a paprika, fry before its darkening and reduction in volume, about 10 min.
In a pot (pots, a chugunok) put subfrying, маш, a branch of parsley and a small branch of a celery. Salt, fill in contents of pots with broth.
Put pots in warmed to 180 'About an oven on 1 h 20 min. Then switch off an oven and let's pots stand in a cooling-down oven of 15 min.

For this soup use those parts where there are a lot of tubular bones and remarkable to taste gentle meat. Bones have to make the most part of lump of meat. It is possible to prepare with mutton and with beef - it is differently good. Long broth cooks, you will tell? To broth in a different way doesn't happen. But you can weld broth more, than it is required on one dish, and to freeze the superfluous. On it it will be possible to prepare a set of interesting dishes.

8.4. MOSHOVA
Ingredients
  • 300 g of pulp of mutton
  • 50 g of mutton fat
  • 1,5 glasses Masha
  • 2 average bulbs
  • 1 average carrot
  • 2 average tomatoes
  • 3 branches of Dzhambul or on 1 branch of cilantro, a violet basil and parsley
  • vegetable oil
  • 1 tablespoons of mix svezhemolotykh of seeds зиры, coriander and ground red hot pepper
  • salt
  • катык, curdled milk or sour cream for giving

PREPARATION

Pieces of mutton often have a good fatty layer. Therefore it is optional to buy fat separately - it is possible to cut off simply it from meat. Cut fat in small cubes, meat - small slices.
Warm a cauldron or a pan with a thick bottom, melt fat, take out shkvarka shumovky. Put meat in fat and on strong fire fry to a ruddy crust.
Mash wash out, cast away on a sieve and add to the fried meat. Fill in 1.5 l of water of room temperature, bring to boiling. Add Dzhambul or cilantro, parsley and a basil. Reduce fire to a minimum and you cook under a cover to those mountains, won't burst yet маш. Time will depend in many respects on quality Masha, on the average 40 min.
Onions and carrots cut short straws. Tomatoes melt away boiled water, then cold water and husk. Pulp cut in cubes.
On strong fire warm in a frying pan oil. Reduce fire to an average, put onions and fry to light yellow color, 5-7 min. Add carrots, fry, stirring slowly until carrots won't darken and 10 min. won't decrease in a size. Add to vegetables tomatoes and mix of spices. You extinguish 10 min., periodically stirring slowly.
Put vegetable mix in a cauldron with meat and we wave. Bring to boiling, salt, switch off fire.

8.5.MASHEVYY SOUP IN THE POT ON TRANSPARENT BROTH
Ingredients
  • 500 g of femoral part of mutton or beef on a bone
  • 1,5-2 glasses Masha
  • 2 average carrots
  • 2 average bulbs
  • 3 average potatoes
  • 1 черешок or some branches of a celery
  • 1 bay leaf
  • 1 tablespoons of mix svezhemolotykh of seeds зиры, coriander and ground red hot pepper
  • salt

PREPARATION

Meat place in a pan and fill in 3 l of water of room temperature. On strong fire bring to boiling, remove foam. Reduce fire to a minimum and you cook under a cover or having slightly shifted it without boiling of 1,5 h.
Carrots and onions cut the thin short straws, peeled potatoes - small cubes. Mash wash out, cast away on a sieve.
Take from broth meat with a bone. Separate meat and cut it in small cubes. In a pot (pots) lay out layers: meat, маш, onions, carrots, potatoes, celery, bay leaf, mix of spices, salt.
Pour in broth and put a pot (pots) in warmed to 220 "About an oven. If a pot one, it it is possible to put directly on the lattice of an oven established on the bottom level. If pots six it is better to put them on a baking sheet and to send to an oven already all design.
In 15 min. you will feel strong aroma and you will hear a characteristic sound of boiling. It is a signal that it is necessary to reduce temperature in an oven - to 180 'S. Chem lower temperature, that the ready dish and, respectively, more long a preparation time will be more tasty. At 180 'About soup it will be ready in 1 h. Surely take it in a cooling-down oven of 15-20 more min.
Remove the softened branch of a celery and a bay leaf and give. If the pot one, it is used as a supnitsa and put on a table.

If clay pots new, fill in them up to the top with water and take 5-6 hours - and it is stored will be better, and enamel won't crack, and everything will turn out in them more tasty.

8.6. MOSH UGRA, MASHEVY NOODLES SOUP
Ingredients
  • 300-400 g of beef or mutton
  • 100 g of mutton fat, are better than kurdyuchny
  • slightly less than 1 glass Masha
  • 2 average bulbs
  • 2 small carrots
  • 1 small turnip
  • 4 averages fleshy tomato
  • on 1 branch of parsley and cilantro
  • 1 tablespoons of mix svezhemolotykh of seeds зиры and coriander
  • 1 bay leaf
  • salt
  • thin flat noodles and greens for giving

PREPARATION

Begin with Masha. While it will cook, you will prepare all the rest. Mash wash out, cast away on a sieve, put in a pan, fill in 3 l of cold water, put on strong fire, bring to boiling, reduce fire to an average and you cook about 40 min.
Meat chop very small - in forcemeat. Tomatoes melt away boiled water, then cold water, husk. Pulp cut up cubes, onions quarters of rings, carrots and turnip - small cubes.
Mutton fat cut in cubes. Warm a cauldron or a big pan with a thick bottom, melt fat, take out shkvarka shumovky. Add onions and fry to cream color, 5-7 min.
Add in a cauldron pieces of carrots and turnip. Fry while they won't shrivel and won't darken, 10 min. Add mix of spices, parsley and cilantro.
Remove a cauldron from a plate and check маш - all grains had to burst. If, it didn't occur, you cook still. Shift meat and vegetables from a cauldron in a pan with we wave or pour маш with broth from a pan in a cauldron. Salt. Mashevy soup of salt will take more, than any other. You cook 15-20 min.
In hundred time in a separate pan bring to boiling water and boil noodles according to the instruction on packing. Serve soup in cash desks, having added noodles and having strewed it is thin the cut greens.

8.7. KATYKLI MASHKICHIRI
Ingredients
  • 1 glass Masha
  • 1 glass of rice
  • 4 average bulbs
  • 150 g of mutton fat, are better than kurdyuchny

PREPARATION

Carefully wash out separately маш and rice (rice it is better to wash with the filtered water). Cast away on a sieve.
Cut fat in small cubes, onions - quarters of rings. Warm an empty cauldron or a pan with a thick bottom, put fat, few times mix a shumovka and leave on average fire to be melted.
As soon as cubes of fat will turn into shkvarka, take out them a shumovka.
Put in a cauldron onions. Stirring slowly, fry to light yellow color. Add 7-8 glasses of water and маш. Close a pan a cover and you cook маш until all mashevy grains not полопаются, 30 - 40 min. Salt (begin with 1 h. hill - such porridge will take h.p. salts more, than usual rice).
In a pan with the ready we wave put rice, mix, bring to boiling. Reduce fire to a minimum, you cook 20-30 min. depending on the chosen rice, without cover.
Switch off fire, close a cover and let's stand on a cooling-down plate, 20 min. Serve porridge on a flat dish, watering plentifully katyky or curdled milk, - to you is required about 1 glass.

How to choose good маш. Pay attention to color. Equal, saturated green and olive. Brown and light-yellow beans shouldn't come across. Whether pass a handful through paktsy and look there is no dirt or small stones, their existence can be connected with features of cleaning. Surely smell a handful Masha, at the wrong storage it gets a pro-rancid, musty smell.

9. PILAF
Pilaf
How many the cities in Uzbekistan, are so much and пловов. And each local is convinced that only in his city cook most "правильньй" pilaf. Actually division is even deeper. The same type of pilaf at different пловчи (the person who cooks pilaf) from one city will differ. And if to admit absolutely honestly, the same cook from absolutely identical set of products each time receives pilaf, other than the previous. All пловы will be good, but all such different. There is a lot of reasons: situation, air, water, firewood, mood, eventually! Pilaf, it live. He responds on a set of factors with which process of its preparation is surrounded. After all pilaf it isn't simple rice with meat and carrots, it is the whole philosophy with the rules and currents. The most serious research of technology of preparation пловов was conducted in the seventies the XX century by the Tashkent scientist Karim Makhmudov. There is at it, for example, a description of the Tashkent pilaf which enters the category "Wedding". At the time of book writing such pilaf cooked in Tashkent only on big holidays. Today him train in any day - and he incorporates various elements of others пловов: pilaf with a curbstone, pilaf with казы. By the way, about holidays. The Uzbek wedding in Tashkent is 200-500 people of guests where by all means give thujas Osh ("festive pilaf"). Calculation of components is simple. Pilaf from kilogram of rice and meat kilogram - on 10 people. You want to feed 500 - multiply everything on 50 and prepare. There is an opinion that in Uzbekistan pilaf is cooked only by men. Festive option - it is unconditional. Any woman won't approach to a guest cauldron. And here for a family, on weekdays, pilaf is done by women. Undoubtedly. man's approach to pilaf is much more interesting. Because for the man it not food "cooking", and a certain ceremony and religious rite. And pilaf, it is worth noticing, a dish live, sympathetic, the feeling relation of the cook is thin. Because it at a strong half of mankind also turns out majestic and solemn. The indication of a grade of rice in preparation of pilaf obligatory. Different grades differ significantly on water and oil absorption, demand various time for preparation on couple and in own way react to an enticement. Therefore both proportions of components, and technology of preparation will differ. In Uzbekistan most often use local grades аланга and the laser, or azure. The first can be not presoaked, the second presoak for a while. "Imperial" rice for pilaf - devzira - heavy dlinnozerny, dense rice to a crunch from Fergana Valley. Depending on a grade (yes, чунгара, bark and cornel килтирик, dastar-saryk. - девзиры there is a lot of grades) and color from henna-red to white, with all intermediate tones has processings. If to erase from a risinka девзира powder covering it, the characteristic longitudinal strip which passes through long grain becomes noticeable.
You are so ready to enter that special state,which is tested by the person at a cauldron with beginning pilaf? You felt as a cauldron responded on your touch? Already it seems to you rice zhiny? Then remember words with which you ask for the help the highest forces. You tell them aloud - and we begin.
9.1. CHAYKHANSKY PILAF
Ingredients
  • 1 kg of mutton, pulp from a breast or brisket
  • 300 g of mutton bones costal or vertebral part
  • 100 g of kurdyuchny fat
  • 1 kg of rice of a grade аланга
  • 1 kg of red carrots
  • 2-3 average bulbs
  • 2 heads of garlic
  • 250 mg of the refined vegetable oil
  • mix of spices: 1,5 h. l зиры, 1/2-1/4 h. l of red hot pepper, 1 h. l. paprika and 1 h. l. barberry
  • salt

PREPARATION

Pulp of mutton cut on 8-10 pieces, fat cubes with the party about 1 cm. Carrots chop straws 5-6 cm long, about 2 mm wide. Onions cut half rings. At the whole garlic cut off root part and remove the top layers of a peel, having left only the thinnest.
For зирвака warm in a cauldron oil on the maximum fire before emergence of the first smoke. Put in a cauldron slices of kurdyuchny fat. Melt them to light-golden color and reduction in volume. Shift shkvarka shumovky in a plate. This delicacy call "джиз" and usually eat hot, with a flat cake and crude onions. Put in a cauldron of a bone and fry them, stirring slowly, to dark brown color.
Add in a cauldron onions, fry, constantly stirring slowly, to light yellow color. Then lay out meat. Fry, stirring slowly, liquid won't be evaporated yet and meat won't gain golden-brownish color. Add carrots and prepare, accurately mixing, not for long, before weak darkening.
Now the stage "first water" pour in in a cauldron 1,25 l of hot water. A little зиры postpone, other pound and всыпьте in зирвак. Right after ziry add all other spices, submerge them in зирваке.
Lower in зирвак the whole heads of garlic. Reduce fire to weak and you extinguish 40-60 min. In the middle of process add about 3 h. l. salts also try. Zirvak has to seem to you put too much salt with that calculation that you will add fig. At the same time take heads of garlic and postpone - their time still will come.
As soon as you recorded the beginning of those 40 min., wash out rice in 7-8 waters. Fill in rice warm (37 "C) boiled water and generously salt, leave for 20-25 min. Rees shouldn't act over water, differently he becomes fragile.
When зирвак I am ready, merge water from rice. Level зирвак and accurately shift rice to a surface зирвака an equal layer. Rice hasn't to mix up with zirvaky and only lie on it.
The stage "second water" accurately pour hot, boiled water on a shumovka that water didn't beat on a rice layer, leaving on it ruts. Pour water so much that it hardly reached to top a risinok. Again level rice and slightly salt it.
Further very responsible moment Powerful streams of steam have to process rice that "took" waters how many it is necessary.Increase fire to a maximum that зирвак and water evenly began to boil, started soaring, and couples passed through a rice layer. Water has to be evaporated to a layer зирвака. It is possible to look where there is a water, having accurately pushed a stick (for example, Chinese) between a wall of a cauldron and rice. In case of preparation in a cauldron to a flat bottom it happens that steam is distributed unevenly or spishky slowly leaves. Is admissible to overturn very carefully rice layers moving distant layers to the center, central to edges. Respectively from the bottom and top layer you too touch rice. Three times carefully! First not to damage rice, and secondly not to touch a layer зирвака It has to remain untouched.
Now stage "pilaf closing". It means that in 30 min. pilaf will be ready. How to learn when it is time to close? Try one risinka. It has to be almost ready, dryish, but is uniform внури. If the dense hrustky part is felt inside, rice means "wants" still water. Add still hot water also accurately as it is described in a step No. 8. Again evaporate and again try.
Lay out on rice garlic. Accurately shumovky, collect rice a semicircle from walls to the center. Garlic ship in fig. Stick do in rice some openings to the bottom a cauldron. It will be such drainage system. If nevertheless it seems to you that still it is necessary for rice of water, it is possible to pour in a teaspoon absolutely slightly waters in openings. Rice layer over openings level. Pound in fingers remained зиру powder pilaf. Close a cauldron densely cover and reduce fire to a minimum.
Now wait and worry. At this stage you can't interfere in any way. It is impossible to open a cover. Unless bend to a cauldron and listen. Weak far sound of steam moving from a bottom. Weak? It isn't audible almost? Well, so everything will be as it should be. You can start cutting to pilaf salad ачичук.
In 30 min. open a cover and it is very gentle, beginning from cauldron walls, hooking a shumovka and stirring up, shift rice a layer behind a layer, reaching to зирвака. In passing lay out on a plate garlic. Further it is accurate, movements from below up gradually lift meat and carrots, shaking them in fig. Meat at once postpone to cut it more small, postpone bones. Having mixed everything evenly lay out pilaf a hill on a big dish, from above lay the cut meat and set up garlic heads.

Buying rice in the market, with it be extremely attentive - in most cases rice needs to be touched very carefully, getting rid of crude kernels, a peel and stones. After that wash out rice and presoak as it is told in the recipe. If you have no opportunity to buy the correct grades of rice for pilaf, and your source of products - a supermarket, look for there qualitative dense srednezerny rice, at all fast preparation. But in this case you will determine an amount of water by a trial and error method.And here the amount of kurdyuchny fat, meat, onions and carrots almost for certain needs to be increased percent by twenty - not the Uzbek rice nevertheless in pilaf isn't so good, compensate its taste other ingredients. As for quantity of garlic in pilaf - you certainly are free to put in pilaf not two heads and four or even more if at you fans of smooth garlic live in the house and you don't want, чтобь they fought at a table for the last clove.

9.2. TASHKENT PILAF
Ingredients
  • 1-1,2 kg of pulp of mutton, from a breast or brisket
  • 300 g of kurdyuchny fat
  • 1 kg of rice of Sirte laser, or azure
  • 1 kg of yellow carrots (is admissible to replace usual red)
  • 3 average bulbs
  • 2-3 heads of garlic
  • 1 pod of chili pepper
  • 100 g of brown raisin sultana grape
  • 1 glass of peas нут
  • 250 ml of the refined vegetable oil
  • mix of spices: 1,5 h. l. зиры, 1 h. l. paprika, 1 h. l. barberry, 1 h l. ground black pepper, 1/5 h. l. turmerics
  • sugar pinch
  • salt

PREPARATION

Peas нут kill in a large amount of cold water on 24 h. Then water merge and wash out peas.
Meat cut on 8-10 pieces. Cut off 100 g of kurdyuchny fat and cut in cubes with the party about 1 cm. Carrots chop straws 5-6 cm long with a width about 2 mm. Onions cut half rings. At the whole garlic cut off root part and remove the top layers of a peel, having left only the thinnest
Rice wash out in 7-8 waters while water merged from rice doesn't become transparent. Fill in rice warm (37 * C) boiled water and generously salt, leave for 20-25 min. Rees shouldn't act over water, differently he becomes fragile. Sultana grape clean, and fill in with a small amount of hot water.
For зирвака warm in a cauldron oil on strong fire before emergence of a white smoke, lower in it fat cubes and a big piece of fat. Fat doesn't need to be mixed - he will be melted to light-golden color. Only big piece overturn that it was fried from all directions. Fat take out a shumovka and postpone.
Put in a cauldron meat and fry it before liquid evaporation, and emergence on meat of a golden crust (not to dark brown color). Then add onions, fry it to light yellow color. Level meat at the bottom of a cauldron and a dense bed lay out carrots.
At the stage "first water" pour in in a cauldron 1,25 l of hot boiled water. Press a shumovka carrots (it isn't shipped yet in water) and ship in future зирвак heads of garlic and a chili pepper pod. Add all spices, having pounded зиру in fingers.
Lay out over carrots нут and level. Reduce fire to an average and you extinguish without cover of 40-60 min. In the middle of process take heads of garlic and pepper, postpone. Ship in зирвак the fried piece of kurdyuchny fat. You extinguish while the most part of water won't be evaporated and on зирвак it will be possible to put rice (instead of to drown). At the end salt зирвак that it was a little put too much salt.
Merge all water from rice. Lay out rice on зирвак, pour in "the second water" and prepare rice the ferry.
"Close" pilaf. Ship in rice of a head of garlic, having collected fig. Strew a surface with sultana grape, put chili pepper.Stick make 5-6 openings on all rice sphere, reaching to the bottom a cauldron. Pour in in openings on 1/2 h. l. waters. Again level a surface, having covered openings. Densely close a cauldron a cover, prepare on the minimum fire of 30 min. Meanwhile prepare a radish for pilaf.
Mix pilaf. Kurdyuchny fat extract together with meat, meat cut small slices, and fat thin layers. On a big flat dish (ляган) lay out a hill rice, carrots, нут and sultana grape. Atop lay out meat. On dish edge, directly on pilaf lay petals of kurdyuchny fat. Set up from above heads of garlic and pepper. To pilaf give a radish with salt and small cut green onions. Everyone strews with Luk the portion of pilaf.

9.3. ANDIZHAN PILAF
Ingredients
  • 1 kg of pulp of mutton
  • 200-300 g of mutton bones
  • 300 g of mutton fat
  • 1 kg of rice of a grade девзира
  • 1 kg of usual red carrots
  • 3 average bulbs
  • 2-3 heads of garlic
  • 1 pod of chili pepper
  • 100 ml of the refined vegetable oil
  • mix of spices of 1,5 h. l. зиры, 2 h. l. paprika
  • salt

PREPARATION

Rice wash out in 7-8 waters while water merged from rice doesn't become transparent. Fill in rice warm (37 "C) boiled water and generously salt, leave on 3 h. Rees shouldn't act over water, differently he becomes fragile.
Meat cut pieces with the party about 3 cm, fat - cubes with the party about 2 cm.
Onions cut half rings. Carrots chop thin straws 4-5 cm long. At the whole garlic cut off root part and remove the top layers of a peel, having left only the thinnest.
For зирвака warm in a cauldron oil on strong fire before emergence of a white smoke. Put in a cauldron slices of kurdyuchny fat. Melt them to light-golden color and reduction in volume. Shift shkvarka shumovky in a plate. Put in a bone cauldron, fry them to a brown crust then lay out on a plate.
When oil will restore the temperature, after frying of bones, add in a cauldron onions and, stirring slowly, fry to saturated-golden color. Oil during this time has to become transparent again. Put meat, fry to a golden crust. Add carrots, fry before reduction in sizes and darkenings. When stirring try not to damage straws.
At the stage "first water" pour in in a cauldron hot water so that it on 2 cm covered contents. Add spices, having pounded зиру in fingers (a few seeds зиры postpone). Bring to boiling, return to a cauldron the fried bones. Ship in зирвак heads of garlic and the whole chili pepper. Lower fire to weak, prepare 40-60 min. In the middle of process salt slightly more, than it is necessary (taking into account future introduction of rice).
Merge from rice all water. Lay out rice on зирвак, pour in "the second water" and prepare rice the ferry.
"Close" pilaf. Powder rice remained ziry, having pounded it in fingers, and close a cauldron densely cover. Prepare 30 min. Meanwhile prepare for pilaf salad and cut green onions. Mix fig. Lay out on a big dish a hill, having set up in the center the steamed-out garlic and Chile.

9.4. PILAF FROM THE ROOSTER
Ingredients
  • 1,5 kg of chicken meat
  • 1 kg of rice of a grade laser (azure)
  • 800 g of usual red or yellow carrots (it is possible mix)
  • 3 average bulbs
  • 300 ml of the refined vegetable oil
  • mix of spices: 1 ч.л. зиры, 1 ч.л. paprika, 1/2 ч.л. red hot pepper, 1/5 ч.л. turmerics
  • salt

PREPARATION

Chicken meat cut on 10-12 portion pieces. Rub with salt from all directions, close and put in the refrigerator on 2-4 h. This procedure will allow chicken meat to remain juicy and without loss to take out rather intensive thermal treatment.
Onions cut half rings. Carrots chop thin straws 4-5 cm long. Rice wash out in 7-8 waters while merged water doesn't become transparent. Fill in rice warm (37 "C) boiled water and generously salt, leave for 20-25 min. Rees shouldn't act over water, differently he becomes fragile.
For зирвака warm in a cauldron oil on strong fire before emergence of a white smoke and lower in it onions, fry to light yellow color. Put in a cauldron pieces of chicken meat and fry together with onions before emergence on meat of a golden crust. Periodically stir slowly. Level meat and onions, lay out from above all prepared carrots.
At the stage "first water" - pour in in a cauldron 1,25 l of hot boiled water, add spices, previously having pounded зиру in fingers. Bring to boiling and reduce fire to an average. You stew a rooster 1 h, chicken - 40 min.
Check зирвак on salt and add necessary quantity. If to you кахется that liquids there was more norm, it is possible to scoop slanting surplus. This broth it is possible вернугь in pilaf together with "the second water".
Merge from rice all water. Lay out rice on зирвак, pour in "the second water" and prepare rice the ferry.
"Close" pilaf (only without garlic). Prepare 30 min. Meanwhile it is possible to make salad to pilaf. It is salad from tomatoes and onions, in the winter - a Margelan green radish with salt in the summer.
Mix pilaf. On a big dish lay out rice with carrots. From above lay pieces of chicken meat. When you will taste pilaf, remember the Uzbek proverb: "Pilaf prepared - you eat it and praise".

There is a method which masters of pilaf for definition of degree of a vykipaniye of water use. They delete with the shumovka plane on rice. If the cauldron responds hissing, excess of water is. If the sound from deaf blow, means time "to close" pilaf.

9.5. PILAF WITH THE QUINCE
Ingredients
  • 3 average quinces
  • 500 g of rice of a grade laser (azure)
  • 600 g of usual red carrots
  • 2 average bulbs
  • 2 heads of garlic
  • 3/4 glasses of brown raisin sultana grape
  • 150-200 ml of the refined vegetable oil
  • mix of spices of 1 h. l зиры, 1/3 h. l. red hot pepper, 1 h. paprika l
  • a turmeric on a knife tip
  • some seeds of a coriander
  • salt
  • half of sweet pomegranate

PREPARATION

Rice wash out in 7-8 waters while water merged from rice doesn't become transparent. Fill in rice warm (37 * C) boiled water and generously salt, leave for 20-25 min. Rees shouldn't act over water, differently he becomes fragile.
Onions cut half rings. Carrots chop thin straws 4-5 cm long.
Sultana grape peel of fruit stems, wash out and fill in with a small amount of hot water. Quince carefully clear of a down, wash up, cut each fruit on 4 parts, remove a core and cover cuts with vegetable oil that didn't darken.
For зирвзка warm in a cauldron oil on strong fire before emergence of a white smoke and lower in it onions, fry to light yellow color. Add in a cauldron carrots and, stirring slowly, fry before darkening and some reduction in sizes.
At the stage "first water" pour in in a cauldron 400 ml of hot boiled water. Pound in fingers зиру and add together with all other spices except a coriander, in зирвак. Salt.
Lay in зирвак around quince quarters a cut down and garlic heads. In the center an equal layer lay out sultana grape. Bring to boiling and reduce fire to the weak. You extinguish 15-20 min.
Merge all water from rice. Lay out rice on зирвак. Pour in "the second water and prepare rice the ferry.
"Close" pilaf, having pounded some seeds of a coriander and having powdered fig. Prepare 30 min.
For giving, gradually baring зирвак, spread on a separate plate garlic and a quince. Chunks of a quince are steamed out, don't damage it.
Cut a quince on thin slices. Rice with zirvaky very carefully mix, without having damaged fig. Lay out rice with carrots and sultana grape on a big dish a hill, decorate a surface with quince slices, powder with pomegranate grains, and from above set up garlic heads.

10. WELL-KNOWN SOUPS
there are in Uzbek cuisine such soups that, having arrived to Uzbekistan and having tried them, you will lose rest in search of magic taste. And at night to you will dream amber sparkling шурпа with a gentle piece of meat, magnificent lots of Naryn, burning мастава and motley lamian dementing by the aroma. But Uzbekistan far, and soups well-known there is a wish. So let's prepare them.
10.1 LAMIAN
Ingredients

For noodles:

  • 4 glasses of a flour
  • 3 eggs
  • 1 h. l. salt plus a little more pinch of soda
  • 100-150 ml of vegetable oil for greasing
  • For gas station ваджа:

  • 500 g of beef or mutton with a small amount of stones
  • 3 average bulbs
  • 2 average carrots
  • 1 small turnip
  • 1 small green radish
  • 5 sweet pepper (red and green)
  • 4 averages ripe tomato
  • 1 head of garlic
  • 100 g of long siliculose haricot
  • 2 chili peppers of moderate sharpness (it is better dungansky)
  • small bunch of onions джусаи or ramson
  • 2 branches of a celery
  • 200 ml of vegetable oil
  • 2 tablespoons of mix of spices for lamian: anisetree, black and allspice peas, paprika, coriander
  • salt
  • PREPARATION

    For noodles knead dough from a flour of cold salty water (250-300 ml) and eggs. Roll it in a sphere, cover with a towel and give расстояться 2 h. During this time dough has to become absolutely uniform, differently in places more or less dense it will be torn at a pulling.
    On a bottom of a big bowl pour a little water, dissolve in it salt and soda. Take in hand dough and mash it over a bowl with water, constantly dipping hands into water. Every minute dough will become everything softer and more plastic under the influence of salty water. In the course of a razminaniye hardly as stretch dough, press out wet hands and stroke. Thus dough becomes sticky, but you will persistently press in it salty solution.
    The dough which has become to more plastic cover with oil and on a table roll in an equal thick plait. You will cover it with a bowl and let's stand 30 min.
    Plait take for a drive, having extended even more, cut it on slices of the size of the walnut, everyone cover with oil and roll in жгутики the size about a pencil. Smazhte жгутики oil, cover with a bowl and let's stand even 30 min. Each stage of a rasstoyka will simplify a pulling and compensates a lack of skill. At this time you can quite prepare vegetables and meat.
    Now process of the first pulling жгутиков. At first roll them uniform on thickness, extending.Press edge жгутика a palm and slowly extend a plait from under a palm, giving it more flat form and extending approximately to 60 cm. Again cover with oil, cover with a bowl and let's stand 20 min. Oil will allow you to extend dough in multimeter noodles.
    Further most the moment - actually a pulling is more effective. Having undertaken two ends жгутика, you hold it suspended. Extend, stirring up slightly tightening up, and strike about a table. Again extend, stirring up with a podkruchivaniye, and again blow. This torque and impulse from blow give margin of safety to an elastic plait.
    Having stretched a plait to 1 m, fold it double, having thrown a loop through a palm. Also repeat the "stirring about a podkruchivaniyem-blow-pulling" procedure. Extend on scope of hands, again fold double, having thrown one more loop through a palm. Now between your palms four thin plaits. In an ideal has to be 8. If you coped with the previous stages, what you should repeat the actions once again? Also it will turn out thin, flexible, slippery and упругй a multimeter cord from dough. Such extended noodles which have been in addition oiled, easily are stored in the refrigerator, in a package, 1 - 2 day. So preparation of noodles can be made slowly the day before, having devoted to training enough time. If suddenly it doesn't turn out, then you will already know that it is worth running in shop for a spaghetti.
    For ваджи - gas station - onions cut half rings. The peeled carrots, turnip and radish cut in cubes with the party of 1-1,5 cm. Tomatoes melt away boiled water, then cold water, remove a thin skin. Pulp cut in the same cubes, as other vegetables. Sweet pepper chop long straws.
    Siliculose haricot cut slices about 3 cm long. Slices of the same length cut джусай. Garlic peel and each clove cut on 4 parts. One chili pepper postpone, it will be reflected in sauce entirely, another clear of seeds and cut very thin straws that fans of the sharp added it already in ready lamian.
    Cut off stones from meat, pulp cut small long brusochka. Warm in a cauldron oil and fry stones on the maximum fire to brown color. Add slices of meat and fry until all juice and fat will boil away doesn't become transparent. Add to meat onions and, stirring slowly, fry to light yellow color.
    Add in a cauldron carrots, a turnip, a radish and haricot. Fry everything together, being guided on color of carrots - it has to darken. Put in a cauldron tomatoes and garlic, siliculose pepper and celery branches entirely. Mix of spices also you will mix Vsypte - all on the maximum fire.
    Let's tomato juice boil away and add sweet pepper. Fry stirring slowly, 2 min. Pour in a little boiled water of room temperature, so that it hardly closed mix in a cauldron. Bring to boiling and reduce fire to the weak. Prepare 10 min. Add джусай and salt. Mix. 2-3 more min. on a plate - also are ready. In вадже vegetables shouldn't boil soft.
    You will boil water for noodles, salt.. Boil multimeter noodles entirely or cut on two parts in boiling water of 3-4 min. Then cast away on a colander and melt away cold water. Water from under noodles don't pour out - you keep it in a hot state on a plate until giving. If you boiled noodles slightly earlier, before gas station it needs to be warmed up, обдав boiled water.
    Serve noodles in big cash desks. In cash desk a fork, either kitchen nippers, or hands shift noodles, having filled cash desk on 3/4. Pour in an incomplete ladle of broth from noodles. Pour over meat vegetable dressing from a cauldron. Separately serve hot siliculose pepper straws and a hot spice an bitter.

    10.2 SHURPA
    Ingredients
  • 1 kg of mutton, pulp and costal part
  • 100 g of kurdyuchny fat
  • 3-4 small bulbs
  • 6-7 small potatoes
  • 6-7 small tomatoes
  • 2 red sweet pepper 2 (redny carrots)
  • on 2 branches of Dzhambul and a violet basil
  • 1 small chili pepper
  • 2 tablespoons of mix svezhemolotykh of spices: coriander and зира
  • 1 bay leaf
  • salt
  • cilantro for giving
  • PREPARATION

    Meat cut large portion pieces with bones or without, kurdyuchny fat - very small pieces, carrots - large brusochka obliquely.
    Lay meat and bones in a pan, fill in with good drinking water of room temperature. Put on the maximum fire, bring to boiling and carefully remove foam.
    Reduce fire to a minimum. About boiling the speech doesn't go, only rare lazy bubbles have to rise slowly from a bottom. Lower in broth the whole cleared bulb, the whole pod of chili pepper, a bay leaf, всыпьте mix of spices. Put carrots and fat in broth and you weary 1,5 h.
    Sweet pepper cut brusochka. Tomatoes melt away boiled water, then cold water, remove a thin skin. Pulp cut in half. Onions cut the thinnest half rings.
    Potatoes cook in a uniform, cool and clear.
    When will expire 1,5 h. lower in broth ready potatoes, sweet pepper, branches of Dzhambul and a basil. You weary in broth of 10-15 min. Salt шурпу. Vsypte the cut onions, close a cover and switch off fire. Let's stand on a cooling-down plate of 10 min.
    Shumovkoy in each cash desk put a potato, some carrot brusochok, a half of tomato and a small piece of meat. Fill in with broth with sweet pepper. Strew with the cut greens.
    The remained meat and vegetables lay out a shumovka on a flat plate, salt, while they hot. Strew with greens. The broth which has remained in a pan pour in already become empty cash desks as addition to laid out to meat and vegetables.

    You don't depart from a plate while broth begins to boil. Remove foam until the surface doesn't become ideally pure. Then, as a result broth in cash desks will be transparent and pure, as a tear, with small droplets of fat. Siliculose pepper can be replaced with a small amount of the red sharp ground.

    10.3 MANPAR
    Ingredients

    For dough: 4 glasses of a flour

  • 3 eggs
  • 1 h. salt l
  • 50-70 ml of vegetable oil for greasing
  • For gas station ваджи:

  • 500 g of beef or mutton
  • 3 average bulbs
  • 1 average green radish
  • 2 sweet pepper
  • 4 average tomatoes
  • 3-4 garlic gloves
  • some feathers of green garlic
  • 150 ml of vegetable oil
  • grape vinegar
  • 1 tablespoons of mix of spices for lamian (an anisetree, black and allspice peas, a paprika, a coriander)
  • red hot pepper
  • 1 bay leaf
  • salt
  • 4 eggs
  • fennel, cilantro and parsley for topping
  • PREPARATION

    Knead dough as for lamian (see the lamian recipe). Create in pryamougolyny whetstone. Leave for a rasstoyka on 2 h.
    Cut dough for short strips and roll everyone in a plait thickness about 3 cm. Cover them with vegetable oil and let's stand under a bowl of 30 min.
    Roll plaits to pencil thickness, again cover with oil and again let's stand under a bowl of 30 min. And Edge жгутика press to a table a palm and carefully stretch under it, flattening. Take a plait for edges, stretch, stirring up and striking about a table. Again stretch a thin plait under a palm that it became flat. Slightly oil thin plaits, put on some together and cut small small squares.
    Meat cut small brusochka, onions - half rings, a radish and sweet pepper - short straws. The cleared garlic gloves cut on 6-8 parts, green garlic small ringlets. Tomatoes melt away boiled water, then cold water, remove a thin skin. Pulp cut small slices.
    Warm in a cauldron oil. Fry meat slices on strong fire to light brown color. Add onions, fry, stirring slowly, to light yellow color.
    Vsypte in a cauldron radish straws, fry 3 min. Add tomatoes, garlic, mix of spices and red hot pepper. Prepare on strong fire, 5 min. Right at the end put green garlic and sweet pepper.
    Add salt, a bay leaf, a little grape vinegar, fill in with boiled water of room temperature (about 1,5 l). Manpar can be different degree of density, up to usual soup proportions. Bring to boiling, reduce fire to weak and you cook under the closed or semi-covered cover of 20-30 min. It is important not to overroast vegetables and not перетушить to softness.
    In a bowl stir eggs, 2 tablespoons of water and salt to uniformity. Pour out mix parts on the hot frying pan oiled that very thin pancakes turned out. It is necessary to fry them only on the one hand.Pancakes put at each other, curtail into a dense tubule and cut thin straws.
    Manpar (dough slices) boil separately in boiling salty water. As they will emerge, is so ready. Cast away манпар on a colander, melt away cold water. Spread out in cash desks, having filled everyone more than half. Fill in with gas station. Strew with straws from egg pancakes and the crushed greens.

    10.4 MASTAVA, OR SUYUK OSH
    Ingredients
  • 600 g of mutton brisket on stones
  • 50-70 g of kurdyuchny fat
  • 1 glass of rice
  • 4 average tomatoes
  • 2 average bulbs
  • 1 average turnip
  • 2 average carrots
  • 50-70 ml of vegetable oil
  • 1 tablespoons of mix of spices, svezhemoloty зира and coriander, red hot pepper, black pepper salt
  • greens for giving
  • PREPARATION

    From bones remove meat, having left on them a small amount of pulp together with connecting fabric. Meat crush in a meat grinder. Add salt, a half of mix of spices. Carefully knead. You will clean in the refrigerator for 30-60 min.
    Kurdyuchny fat cut in cubes, onions – half rings. Tomatoes melt away boiled water, then cold water, remove a thin skin. Pulp cut in small cubes, carrots and turnip - the same small cubes.
    Warm in a cauldron vegetable oil. Melt in it kurdyuchny fat to golden color. Shkvarki take out a shumovka. Fry in fat on strong fire of a bone from the meat remains to brown color.
    Add onions and, stirring slowly, fry to light-golden color. Put tomatoes and fry, almost all juice won't be evaporated yet. Add carrots and turnip, fry 5-7 min. Vspte the remained mix of spices and salt. Pour in hot boiled water - about 1 l, bring to boiling and you cook 15 min.
    Rice carefully wash out, всыпьте in boiling broth in a cauldron. You cook on weak fire so much, how many it is necessary for rice to reach readiness on the average 20-25 min.
    From the stood forcemeat mold small quenelles, of the size of a chereshenka. Also lower them in broth in 5 min. prior to the end of preparation. Salt, switch off fire.
    Let's маставе time stand under the closed cover. 5 min., also give flood to cash desks and having strewed with greens.

    10.5 NARYN
    Ingredients
  • 1 kg баранииы on a bone, from a hip or a shin
  • 1 sausage казы (boiled)
  • 3 average bulbs
  • on 5-7 branches of fennel and cilantro salt, black ground pepper
  • For noodles:

  • 3,5 glasses of a flour
  • 1 egg
  • 1 h. h.p. hill of large salt
  • vegetable oil for greasing
  • PREPARATION

    Fill in bones in a pan with cold water (3-4 l). Bring to boiling, reduce fire to a minimum and you cook 3 - 4 h. that strong broth turned out. Salt and pepper in broth add right at the end then filter broth. Cut off meat from bones.
    For noodles sift a flour in a bowl. Dissolve in 200 ml of cold drinking water, salt. Break in water egg and knead to uniformity. Pour in mix in a flour and knead cool dough. Roll dough in a sphere, cover with a towel and give it расстояться, 1-2 h.
    Roll dough in thin layer and cut on strips 4-5 cm wide.
    Pour part of broth in a pan where you will cook dough. Bring to boiling, nocoлите. Boil dough strips in broth, 3-4 min., and shift in a colander, сбрызнув vegetable oil.
    Having put together on 4-5 strips, chop them the thinnest straws. Meat from broth cut the same straws. As cut казы, having left some circles for ornament.
    Mix part of meat and sausage straws with straws from dough and part of black pepper. A small amount cut казы postpone to strew with it ready portions.
    Onions cut thin half rings, mix with the cut greens and black ground pepper.
    Spread a hill on flat plates mix of dough, meat and казы. From above powder postponed казы with straws and spread crude onions. Broth pour in cash desks to a half and give portsionno. Naryn can be eaten separately, washing down with broth. Or to shift it directly in broth together with crude onions and to mix.

    11. SPECIAL SOUPS
    the Most popular Uzbek soups - certainly шурпа. Are less well-known, but nevertheless are known мастава, машхурда, мошова and cold чалоп. And after all Uzbek cuisine is very rich in soups! And mistakenly it is considered that all of them prepare on subfrying. Absolutely not. In the Uzbek families many tens soups cook and use the most different components and technologies. Here only a little bit from them.
    11.1. CHUCHVARA SHURPA - BROTH WITH PO-UZBEKSKI PELMENI
    Ingredients

    For шурпы:

  • 700-900 g of beef or meatless mutton bones
  • 3 small bulbs
  • 3 average tomatoes
  • on 2 branches of a violet basil and parsley
  • coriander seeds
  • black bell pepper
  • 1 bay leaf
  • red hot pepper
  • salt
  • on 2 branches of fennel and cilantro, катык, curdled milk or sour cream for giving
  • For dough:

  • 2 glasses of a flour
  • 2 eggs
  • 1 h. h.p. salt hill
  • Day of a stuffing:

  • 250 g of beef forcemeat
  • 250 g of mutton forcemeat
  • 1 average bulb
  • 1 tablespoons of mix of a svezhemoloty coriander and зиры
  • salt, black pepper
  • PREPARATION

    For broth of a bone put in a big pan, to them add onions, tomatoes, spices and a bay leaf, basil and parsley branches. Fill in 4 l of water of room temperature and bring to boiling. Remove a small amount of foam. Reduce fire to a minimum - boiling shouldn't be! Close a cover and you weary 2,5-3 h. Then filter broth in a pure pan (boiled onions, tomatoes and greens won't be necessary).
    It is enough to time which broth will cook to prepare pelmenny dough and to stick together pelmeni.
    For pelmenny dough sift a flour in a bowl. In a glass break eggs, add the cooled boiled water so that contents of a glass didn't reach edge on width of one-two fingers. Add salt and stir while mix doesn't become uniform, and salt won't be dissolved.
    Pour out mix in a flour, at first mix a wooden spoon, and then knead dough hands. Wrap dough in a film and give it выстоятъся in the refrigerator not less than 1 h. Dough turns out elastic, doesn't stick to a rolling pin and a table. For expansion it it isn't required to pour a flour.
    For a stuffing of pelmeni onions cut very small. Mix two types of forcemeat. Add onions, salt, black pepper and spices. Knead and clean on 1 h in the refrigerator.
    Cut off a piece of dough and roll it in thin layer. Cut layer on squares with the party of 6 cm or less.The edges which aren't keeping within a format of squares, return in the main piece of dough and exchange.
    In the center of each square lay out a forcemeat lump. Put a small square on the axis parallel to the party of a square. Close up from three parties. It turns out прямоугольик with camber in the center, is closer to bottom edge. Undertake corners of this most bottom edge (there where a bend) and connect so that free corners of a rectangle as though подминулись to you and looked exactly to the opposite sides. Here to you and "eye".
    For actually chuchvara-shurpy broth salt pepper red hot pepper and bring to boiling. Lower in broth pelmeni. As soon as they will emerge, you cook 4-5 min.
    Meanwhile small cut cilantro and fennel. Pour saturated transparent, red-brown broth with pelmeni in cash desks, strew with greens and convoke all at a table. To a table serve sour cream or катык, house sour milk.

    Observe foaming when cooking broth, after all it takes place in some stages. Don't start removing the first flakes of foam, stirring small particles on all pan. There will come such moment when she will gather in elastic high And dense cloudlets, leaving open and transparent intervals. Here also it is necessary to wait for this moment.

    11.2. OSHI JUICE
    Ingredients
  • 500 g of pulp of mutton
  • 1,3 glasses of millet
  • 2 average bulbs
  • 1 average carrot
  • 2 small potatoes
  • 150 ml of vegetable oil
  • 1 tablespoons of mix svezhemolotykh of spices: coriander, зира and red hot pepper
  • salt
  • 2-3 feathers of green onions for giving
  • PREPARATION

    Meat cut smaller slices, as on forcemeat.
    Onions cut thin half rings, carrots - small brusochka, potatoes - cubes.
    Warm an empty cauldron or a big pan with a thick bottom and put millet. Constantly stirring slowly, fry millet while it won't darken. The smell will be such, as when frying sunflower seeds. Be attentive, not прижгите to blackness! For this purpose don't do fire more average and constantly mix.
    Millet shift in a bowl, let's cool down a little and properly wash out in several waters.
    Cauldron rub off a napkin from an easy millet dust and warm in it oil. Fry meat slices on strong fire, stirring slowly, to light brown color. Wait while all meat juice and oil will be evaporated again becomes transparent.
    Put in a cauldron onions and fry together with meat to color of caramel, about 10 min. Put carrots and fry until carrots won't darken, about 10 min.
    Vsypte potatoes cubes also fry, stirring slowly, 5-7 min. Add mix of spices. Pour in in a cauldron 1,5-2 l of boiling water and once again bring to boiling.
    Vsypte in a cauldron the fried and washed-out millet. Again wait for boiling. Reduce fire to a minimum, close a cauldron a cover and leave to pine for 25 min. Then salt, mix, close a cover and let's stand on the switched-off plate of 10-15 min. Cut small green onions. Serve dense soup in cash desks, having strewed with onions.

    11.3 RICE SOUP ON RED BROTH
    Ingredients

    For broth:

  • 700-900 g of beef or mutton bones with a small amount of meat
  • 100 ml of vegetable oil
  • 1 average bulb
  • 1 average carrot
  • 3 average tomatoes
  • coriander seeds
  • paprika
  • allspice peas
  • 1 bay leaf
  • For gas station:

  • 2-3 average carrots
  • 1 small turnip
  • 3 average potatoes
  • 3 sweet pepper
  • 3 sweet rice
  • red hot pepper
  • salt
  • cilantro branches for giving
  • PREPARATION

    Warm in a cauldron oil and put in it bones. Fry, peremerivy while the meat remains on bones won't gain brown color.
    Onions cut on four parts, carrots - on thin long plates. Add onions and carrots to bones and fry, mixing 5 min. To bones add spices, laurel foxes and fill in 4 l of water of room temperature. Bring to boiling, remove foam. It will be very little.
    Lower fire to a minimum, close a cover and you weary without boiling of 2-3 h. Then filter broth in a pure pan. If from bones after cooking meat or jellylike fabric on joints separates, all this needs to be removed, small to cut and return to broth.
    Carrots and turnip cut thin short straws, potatoes - the cubes, the sweet pepper peeled of a core - short straws. Rice carefully wash out. Fill in it with boiled water for 5 min. then cast away on a sieve and dry.
    In the filtered red broth add carrots, potatoes and a turnip, bring to boiling, salt, add red sharp pepper and pour fig. You cook 15 min., add sweet pepper and you cook to readiness of rice of 10-15 more min., depending on a grade. You watch that rice didn't boil soft.
    Cut cilantro. Pour soup in cash desks, strew with greens and give.

    11.4 OLCHALI MASTAVA
    Ingredients

    For quenelles

  • 300 g of mutton forcemeat
  • 1 quail egg
  • 1 small bulb
  • 1 Art. л.смеси svezhemolotykh of a coriander and зиры
  • salt
  • black ground pepper
  • For gas station:

  • 5-7 fruits of a cherry plum
  • 1 average carrot
  • 1 average bulb
  • 1 small turnip
  • 1/2 glasses of rice
  • 2-3 peas of allspice
  • salt
  • 3 branches of cilantro for giving
  • PREPARATION

    For quenelles cut very small a bulb. Mix mincemeat and onions. Add quail egg, salt, a coriander, зиру and black pepper. Knead and clean forcemeat in the refrigerator on 1 h.
    Carrots cut short straws a bulb - short brusochka, turnip - small cubes. Onions, carrots and turnip put in a pan, add allspice and a bay leaf.
    Fill in 2-2,5 l of water of room temperature and bring to boiling. Remove foam - it there will be absolutely small amount. You cook 10 min.
    Salt vegetable broth. Rice carefully wash out, scald boiled water, cast away on a sieve and enter into soup.
    Wait for repeated boiling, lower fire to small, you cook rice of 10 min. then add a fresh cherry plum.
    Damp hands you blind from forcemeat small quenelles, of the size of sweet cherry. Put in quenelle soup, wait while they will emerge, you cook 10 min.
    Let's soup stand 10 more min. under the closed cover on a cooling-down plate. At this time cut small cilantro.
    When giving at first spread in quenelle cash desks, then you pour in broth filled with vegetables and rice and strew with cilantro.

    11.5. DEHKAN SHURPA
    Ingredients
  • 600-700 g of beef or meatless mutton bones
  • 1 average bulb
  • 4 average potatoes
  • 5 small tomatoes
  • small bunch of green onions
  • 1 St of l. mixes svezhemolotykh of spices: зиры and coriander
  • salt
  • svezhemoloty black pepper
  • PREPARATION

    Lay bones in a pan together with a bulb. Pour in 2,5-3 l of water. Bring to boiling and remove foam. You cook on the minimum fire of 3 h.
    Filter broth in pure кастролю. If from bones after cooking something separates - a meat strip, jellylike fabric on joints, - all this needs to be removed, small to cut and return to broth.
    Each potato cut on six parts. It is better to do all this by a wavy French fries knife. Put potatoes in broth bring to boiling and you cook on average fire of 15 min. Add a pinch of black pepper. Salt broth.
    When potatoes are already almost ready, lower in a pan tomatoes entirely. You cook 10 min., take a shumovka. Let's them cool down, чтобь it was possible to take in hands. Also grate, deleting thus a thin skin.
    In tomato weight add the pounded spices and mix, cut green onions.
    Lay out a shumovka in cash desk potatoes hill. Potatoes water with dense tomato weight. Pour in broth and plentifully powder with green onions.

    11.6. YORMA AND BUTK'S YORMA
    Ingredients
  • 400 g of pulp of mutton or beef
  • 100 g of mutton fat
  • 1 glass of wheat grain
  • 3 large bulbs
  • 1 tablespoons of mix svezhemolotykh of spices: coriander, зира and red hot pepper
  • salt
  • 3-4 feathers of green onions
  • катык or curdled milk for giving
  • PREPARATION

    Wheat grain kill in cold water for 30 min. Then cast away grain on a sieve.
    Meat and fat cut in very small cubes as on forcemeat, onions - short brusochka.
    Warm a cauldron, melt in it fat to a state a shkvarok. Shkvarki take out a shumovka on a plate.
    Put in a cauldron slices of meat and fry on strong fire to brown color. To meat add onions and fry, stirring slowly, still, while onions won't gain light yellow color.
    Vsypte in a cauldron mix of spices, mix. Pour in in a cauldron 2,5 l of boiling water bring to boiling. Salt.
    Vsypte wheat grain. Lower fire to a minimum, close a cauldron a cover and you weary 1 h. Switch off fire, let's stand on a cooling-down plate of 10 more min.
    Cut green onions. Ready soup ёрма pour in cash desks and strew with green onions. To soup give in drinking bowls катьк or curdled milk.

    Всыпав in a spice cauldron, be very attentive - don't bring them to combustion in oil, it occurs literally in only a few seconds. Simply let's spices mix up with oil and to give part of the aroma.

    12. PO-UZBEKSKI SNACK
    of SNACK of PO-UZBEKSKI the Offal in Uzbekistan like cooking strong and know how to cook the attitude towards them respectful. In the huge list of the Uzbek dishes from an offal is such which during the holiday will give to only the most dear guests. Still in suburban the chaykhanakh it is possible to try a calla-pocha from головизны or a shish kebab from seed plants. Dishes from a liver and the well-known Uzbek sausage хасип are the most popular, certainly.
    12.1. KALLA-POCHA (BLOCKHEAD AND LEGS BOILED)
    Ingredients
    • Blockhead, legs, heart, kidneys, lungs
    • 500 гр entrails
    • For broth:

    • 4 — 5 heads of onions
    • 1 bunch of cilantro or I stole
    • green onions
    • salt, зира, a barberry, a bay leaf, black pepper — ло to taste

    PREPARATION

    To wash up, rub a blockhead and legs with a flour and to scorch on fire. Then to scratch out a knife the scorched wool. To remove hooves from legs.
    After that to kill the head and legs in hot water for 40 minutes. Then once again carefully поскоблить a knife to put in a copper. At the same time with the head and legs to weld well washed up entrails, a lung, heart and a liver.
    When water will begin to boil, to salt, fill with spices, to lower fire and to cook 2 — 2,5 more hours on weak fire. On readiness to take out contents from a copper, to lay on prepared ляган

    12.2. ДЖИГАР - ПЕЧЕНКА, ТУШЕННАЯ ПО-УЗБЕКСКИ
    Ингредиенты
  • 1 кг бараньей или говяжьей печенки
  • 6-7 крупных луковиц
  • 200 г бараньего жира
  • 1 ст. л. смеси свежемолотых зиры, кориандра и красного острого перца
  • соль
  • ПРИГОТОВЛЕНИЕ

    Жир нарежьте мелкими кубиками, печенку - пластинами толщинои 8-10 мм, очищенный лук - полукольцами.
    Разогрейте казан или большую кастрюлю с толстьм дном. Вытопите кубики жира до шкварок. Шкварки выньте шумовкой и отложите.
    Обжарьте в казане лук на среднем огне до светло-золотистого цвета, добавьте печенку. Помешивая, дождитесь момента, когда вся жидкость выпарится и печенка начнет обжариваться. Обжаривайте до светло-коричневого цвета.
    Добавьте смесь специй и перемещайте.
    Влейте немногим менее 1,5 стакана горячей кипяченой воды так, чтобы она не покрыла печенку целиком.
    Доведите до кипения, уменьшите огонь до минимума и тушите 10 мин. Не пересушите печенку!
    Готовую печенку посолите, добавьте шкварки, перемешайте. Закройте крышкой и оставьте в казане на выключенной остывающей плите на 10 мин.

    Пока печенка остывает, нарежьте помидоры и огурцы тонкими лепестками. Выложите печенку с луком на подогретые тарелки и подайте вместе с овощами.

    12.3. ХАСИП
    Ингредиенты

    на 1 метр кишок:

  • 100 г мякоти мяса
  • 100 г курдючного жира
  • 100 г легкого
  • 100 г печенки
  • 1 почка
  • 1 селезенка
  • 4 луковицы для фарша и 1 для подачи
  • 1 стакан круглозерного риса
  • 3 ст. л. смеси свежемолотой зиры, кориандра тмина, сухого базилика, черного перца
  • 1 лавровый лист
  • соль
  • лимонный сок для подачи
  • кислое молоко для замачивания
  • ПРИГОТОВЛЕНИЕ

    Кишки нарежьте кусками по 2-3 м и выверните, завязав один конец ниткой и проталкивая завязанный конец каким-нибудь узким длинным предметом, например тупымм концом китайской палочки. Нитку удалите.
    Кишки уложите в миску и оставьте под проточной водой на 1 -2 ч. Затем замочите на 2 ч в холодной соленой воде, 3-4 раза меняя воду. Последнее замачивание (1-2 ч) производите в кислом молоке - эта процедура удалит любой неприяныи запах. Промойте кишки проточной водой и поскоблите обратным ребром лезвия ножа, чтобы удалить слизь с внутренней стороны кишки.
    Для фарша рис промойте и оставьте до использования в питьевой воде.
    Почку разрежьте, удалите пленку и протоки, тщательно промойте. Курдючный жир и пеленку нарежьте маленькими кусочками, 4 -луковицы - очень маленькими кубиками. Мясо, легкое, почку и селезенку пропустите через мясорубку.
    Смешайте субпродукты, мясо, жир, лук соль и смесь специй. Влейте 1-2 стакана теплой кипяченой воды, тщательно перемешайте. Фарш должен быть очень жидким иначе кишку не нафаршировать - будет скапливаться воздух.
    Подготовьте воронку с широким горлышком или верхнюю часть пластиковой бутылки. Разрежьте кишку на части по 30-40 см. Конец каждой кишки туго завяжите шпагатом. Выверните кишку внешней частью наружу - она будет покрыта каплями внутреннего жира, он нужен, его не удаляют.
    Возьмите воронку в руки, горлышком вниз. Пропустите в отверстие кишку завязанным концом вниз. Края кишки заверните на раструб горлышка, сантиметра на три. В одной руке держите конструкцию «кишка-воронка», другой зачерпывайте фарш и отправляйте его в отверстие.
    Периодически оглаживайте кишку с нажимом, выпуская воздух. Наполняйте не туго. Кишка не должна сильно растягиваться вширь. Затем перевяжите колбаску под горлышком бутылки - и сырая колбаса готова.
    Обработав таким образом все колбаски, уложите их в большую кастрюлю. Добавьте соль, лавровый лист. Залейте холодной водой и доведите до кипения на среднем огне. Снимите пену. Держите наготове длинную, тонкую и острую, как игла деревянную шпажку. Через 10 мин после закипания колбаска начнет раздуваться. Быстро проколите каждую колбаску в нескольких местах. При этом колбаска пустит фонтанчики сока из отверстий. Уменьшите огонь до очень слабого и вapите без кипения 1,5 ч.
    Нарежьте оставшийся лук тонкими полукольцами, промойте, сбрызните лимонным соком. Извлеките готовый хасип, вооружившись вилкой и ножом. Разрежьте колбаски на кругляши толщиной 1-2 см. Подайте на общем блюде вместе с сырым нарезанным луком. Бульон разлейте в касы. Сырой лук каждый кладет непосредственно в бульон. Хасип едят, запивая бульоном.

    12.4. ОТВАРНАЯ ПЕЧЕНКА КАК ЗАКУСКА
    Ингредиенты
  • 500 г говяжьей или бараньей печенки
  • 6-7 зубчиков чеснока
  • 1 средняя луковица
  • по 2 веточки петрушки и кинзы
  • 1/2 ч. л семян кориандра
  • соль, свежемолотый черный перец
  • ПРИГОТОВЛЕНИЕ

    Печенку замочите в холодной воде на 40 мин. Промойте свежей водой.
    Лук и чеснок очистите.
    Bскипятите в кастрюле небольшое количество воды. Ее должно быть столько, чтобы она потом лишь покрыла печенку.
    Положите в кипящую воду целиком печенку, лук, чеснок а также семена кориандра и веточки зелени. Варите на минимальном oгне 30-35 мин.
    Готовую печенку выньте из отвара, немного остудите и нарежьте тонкими ломтиками (бульон и овощи из него не понадобятся).
    Tеплые ломтики выложите на тарелку, посолите и поперчите.

    Подавать такую печенку можно и теплой и холодной. Если хотите полностью остудить, накройте печенку очень плотно пленкой или фольги, чтобы ломтики не засохли.

    12.5. ХАСИП С НУТОМ КАК ВТОРОЕ БЛЮДО
    Ингредиенты
  • 1 кг гороха нут
  • 2 колбаски хасип длиной по 30 см
  • 200 г курдючного жира
  • 2 средние луковицы
  • соль, черный молотый перец
  • лимонный сок
  • ПРИГОТОВЛЕНИЕ

    Замочите горох нут на сутки в холодной воде. Затем слейте воду, а нут промойте.
    Залейте нут холодной водой так, чтобы вода покрывала горох на 1 см. Доведите до кипения. Положите на нут кусок курдючного жира целиком и готовые колбаски хасип, свернутые кренделем.
    Уменьшите огонь до минимума. Плотно закройте кастрюлю крышкой и томите 1 ч без кипеНИЯ. Хасип прогреется, даст навар И аромат отвару, курдючный жир будет приготовлен практически на пару.
    Лук нарежьте тончайшими полукольцами и промойте. Можно cбрызнуть лук лимонным соком.
    Извлеките курдючный жир и хасип. Горох с бульоном посолите, поперчите.
    При подаче хасип нарежьте кружками, курдючный жир - пластинами. Наполните касы отварным горохом вместе с небольшим количеством бульона, присыпьте сырым луком и перцем. Поверх выложите кружки горячего хасипа и пластинку отварной думбы - курдючного жира.

    13. МАНТЫ
    МАНТЫ Ударение в слове «манты» в Узбекистане делают только на последний слог, а само слово не склоняют. Это замечательное блюдо, как и его название, давным-давно привнесли в узбекскую кухню уйгуры. И сегодня манты самое что ни на есть национальное узбекское блюдо. Манты хороши в качестве блюда для домашнего праздника. Во-первых, потому что готовить их стоит всем вместе - работы каждому хватит. Во-вторых, манты едят руками, и застолье с мантами предполагает масляные руки, масляные губы, а у некоторых и масляные щеки. Готовят манты на пару, в каскане (он же «мантышница»).
    13.1. МАНТЫ В ФОРМЕ РОЗЫ
    Ингредиенты

    тесто для мантов (см. Тесто для мантов, подготовка и приготовление)
    любая начинка для мантов по вашему выбору (см. Начинки для мантов)
    по вашему выбору сливочное масло, зелень, катык или сметана для подачи
    примерно 25 штук

    ПРИГОТОВЛЕНИЕ

    Раскатайте тесто в тонкий пласт. Разрежьте его на большие квадраты, площадью сравнимые с площадью ладони.
    В цента каждого квадрата из теста выложите ложкой начинку 1.5-2 ст. л.
    Возьмитесь за четыре уголка теста и залепите их сверху.
    Возьмитесь за два противоположных (по диагонали) уголка, выверните их на 90' и скрепите сбоку манты, поверх одного из свободных углов.
    Затем возьмитесь за два других свободных угла (один из них остался торчать из-под залепленных углов), опять выверните их на 90' как лепестки, и залепите манты с другого бока.
    Слегка подправьте слои теста, свернутые сверху, «разворачивая лепестки», словно розу, - и все, манты готовы. Варите их и подавайте.

    13.2. ТЕСТО ДЛЯ МАНТОВ, ПОДГОТОВКА И ПРИГОТОВЛЕНИЕ
    Ингредиенты
  • 4 стакана (без верха) муки
  • 220-260 мл питьевой воды
  • 1 яйцо
  • 1 ч. л. с горкой крупной соли
  • ПРИГОТОВЛЕНИЕ

    Просейте муку в миску. Растворите в холодной воде соль. Замесите крутое тесто из муки, соленой воды и яйца, вымесите до однородности. Скатайте тесто в шар, накройте полотенцем и дайте ему расстояться, 2 ч.
    Расстоявшееся тесто отрезайте кусками и раскатывайте в большой тонкий пласт прямоугольной формы. Разрежьте на квадраты от 10 см (маленькие манты) до 15 см (большие манты). Куски теста неправильной формы можно вытянуть по углам, приближая форму к квадратам, или просто вернуть в тесто. Тесто, которое не в работе, накройте полотенцем, чтобы оно не пересыхало.
    К тому времени, как вы начнете лепить манты, нужно смазать круги мантышницы растительным или топленым маслом или жиром. Готовые манты выложите сразу на круги так, чтобы они не соприкасались, и накройте салфеткой от пересыхания. Используйте пространство на круге экономно! Поддон мантышницы заполните водой до половины и доведите до кипения. Только после этого установите в мантышницу заполненные круги. Манты готовятся 45-55 мин., в зависимости от их размера и герметичности крышки мантышницы. Манты с картошкой могут потребовать и 1 ч - 1 ч 10 мин., в зависимости от ее сорта.
    Когда приближается момент подачи и восхитительный аромат уже заполняет ваш дом нужно приготовить большое блюдо и нарезанное кусочками сливочное масло. Готовые манты с круга снимают аккуратно, чтобы не порвать тесто. Для этого круг наклоняют над блюдом и, слегка потряхивая и придерживая руками, перекладывают манты. Если слишком горячо - поставьте чашку с водой и окунайте туда кончики пальцев. Если некоторые манты приклеились к кругу, не отрывайте их. Снимите все остальные, затем переверните круг и нежно потрясите - обязательно отпадут. Готовые манты на блюде сразу же смазывайте послойно сливочным маслом, чтобы они не слипались.
    Обязательный компонент подачи - сметана или катык. Иногда манты сбрызгивают разведенным уксусом или затравленным зеленью и перцем томатным соком. Любая добавка подается отдельно в касах или пиалах.

    13.3. МАНТЫ РУЛЕТ-РОЗА
    Ингредиенты
  • тесто для мантов (см. Тесто для мантов, подготовка и приготовление)
  • любая начинка для мантов по вашему выбору (см. Начинки для мантов)
  • сливочное масло, катык или сметана для подачи
  • примерно 8 штук
  • ПРИГОТОВЛЕНИЕ

    Раскатайте тесто тонко в пласт. При раскатывании приближайте его к прямоугольнику, чтобы было меньше неформатных кусков.
    Колесиком для теста нарежьте тесто на полосы 12x20 см.
    По середине полосы выложите «дорожку» начинки.
    Накройте одну сторону полосы другой с большим перехлестом.
    Сверните полоску в спираль.
    Край полоски закрепите сбоку, над выпуклостью с фаршем. Тесто эластичное, поэтому край прикрепится легко.
    Расправьте верхние края теста, слегка развернув их. Получится симпатичная, толстенькая розочка. Варите и подавайте.

    13.4. НАЧИНКИ ДЛЯ МАНТОВ
    Ингредиенты

    Для мясной начинки:

  • 800-900 г мякоти говядины или баранины
  • 200 г курдючного жира
  • 600 г лука
  • 1 ч. л. молотого кориандра 1 ч. л (неполная) черного молотого перца
  • 1 ч. л. соли
  • Для тыквенной начинки:

  • 700-800 г тыквы
  • 300 г курдючного жира
  • 500 г лука
  • Для мясной начинки с картофелем:

  • 500 г мякоти говядины или баранины
  • 200 г курдючного жира
  • 3 средние картофелины
  • 600 г лука
  • 1 ч. л. молотого кориандра
  • 1 ч. л. (неполная) черного молотого перца
  • 1 ч. л. соли
  • ПРИГОТОВЛЕНИЕ

    ДЛЯ МЯСНОЙ НАЧИНКИ:

    1. Нарежьте мясо очень мелко, кусочками не больше половинки фасолины. Жир нарежьте кубиками приблизительно такого же размера.
    2. Лук нарежьте вручную как можно мельче. Смешайте все ингредиенты в миске (можно добавить пару столовых ложек воды) и перемешайте.
    ДЛЯ ТЫКВЕННОЙ НАЧИНКИ:

    1. Нарежьте очищенную тыкву и курдючный жир мелкими кубиками
    2. Лук измельчите вручную, как можно мельче.
    3. Смешайте все ингредиенты в миске, добавьте соль, перец и тщательно вымесите.
    ДЛЯ МЯСНОЙ НАЧИНКИ С КАРТОФЕЛЕМ:

    1. Нарежьте мясо очень мелко, в фарш, кусочками размером с половину фасолины. Жир и очищенный картофель нарежьте кубиками приблизительно такого же размера.
    2. Лук нарежьте вручную как можно мельче.
    3. Смешайте все ингредиенты в миске и тщательно вымесите.

    13.5. МАНТЫ ТРАДИЦИОННЫЕ
    Ингредиенты
  • тесто для мантов (см. Тесто для мантов, подготовка и приготовление)
  • любая начинка для мантов по вашему выбору (см. Начинки для мантов)
  • сливочное масло, зелень, катык или сметана для подачи
  • примерно 25 штук
  • ПРИГОТОВЛЕНИЕ

    Раскатайте тесто в тонкий пласт. Разрежьте его на большие квадраты размером с ладонь.
    Края квадрата, из которого вы лепите манты, должны быть особенно тонкими, иначе свернутое сверху тесто будет грубым
    В центр каждого квадрата из теста выложите ложкой начинку, 1,5-2 ст. л.
    Соберите уголки теста все вместе сверху и защипните.
    Залепите боковые отверстия с четырех сторон (если вы пропустите это действие, у вас получатся открытые манты)
    Соедините попарно кончики четырех углов (сверху образуется что-то вроде восьмерки) - и манты готовы. Варите их и подавайте.

    13.6. ПАРОВАЯ КАТЛАМА
    Ингредиенты
  • тесто для мантов (см. Тесто для мантов, подготовка и приготовление)
  • любая начинка для мантов по вашему выбору (см. Начинки для мантов)
  • красный острый перец
  • сливочное масло
  • укроп, катык или сметана для подачи
  • 4 штуки
  • ПРИГОТОВЛЕНИЕ

    Разделите тесто на 4 части. Раскатайте тонко, приближая пласт теста при раскатывании к длинному прямоугольнику.
    Приготовленную начинку разделите на четыре части.
    Выложите начинку ровным слоем на раскатанный пласт теста, не доходя 1.5 см до краев и начинайте поварачивать тесто с фаршем с более длинной стороны прямоугольника. Когда дойдете до противоположного края теста, удобнее не докручивать рулет до конца, а оставшийся край «внатяг» завернуть на верх рулета и слегка прижать. Боковые части плотно залепите, чтобы не было потерь сока.
    Уложите длинные рулеты спиралью на смазанный маслом круг мантышницы. Верхняя часть рулетов не должна касаться следующего круга. Если рулеты получились высокими, перед укладыванием на круг слегка прижмите их по всей длине, уменьшив высоту. Места, где стенки рулета соприкасаются друг с другом промажьте маслом. Готовьте на пару 45-50 мин.
    Рулеты поочередно перекладывайте в плоское блюдо, обильно смазывайте сливочным маслом и нарезайте порционными кусками длиной 7-8 см.
    Горячую катламу присыпьте мелко нарезанным укропом. В качестве соуса подайте сметану или катык, заправленные красным перцем.

    14. САМСА
    САМСА Каждый, кто живет в Самарканде, знает, где пекут самую вкусную сомсу. Сомса большая, круглая, присыпанная кунжутом, только что из тандыра. Ее нужно держать двумя руками. Она настолько кипит жиром и соком внутри, что не всякий решится сразу откусить. Оттуда пар - «пуффф!», сок – «брызззг», жир - «капппп-кааппп!», а внутри - как сокровища в золотом ларце: кусочки мяса, прозрачной думбы, лук распаренный завитками.
    Какая сомса самая правильная, или классическая, спрашивать не стоит. Она, сомса такая разная. Треугольная, круглая, квадратная, прямоугольная. Маленькая, средняя или гигантская, как ее только не делают здесь. Из разного теста, с разными начинками, парная, тройная и четверная. Для кого-то самая правильная - та, из детства. У другого, бабушкина или соседкина в махалле. А может быть, та сомса, которую вы еще не ели. «Самса или «сомса»? По-узбекски говорят именно сомса. Но сколько ни повторяй, она в руках не появится. Надо печь!
    Начнем, как и положено, с теста: пресного, на большом количестве жира и слоеного.
    14.1. КУК СОМСА
    Ингредиенты
  • слоеное тесто (см. Рецепты теста для самсы)
  • тушеная зелень кук-бийрон (см. рецепт кук-бийрон из раздела - тушим по-узбекски)
  • ПРИГОТОВЛЕНИЕ

    Пласт теста разрежьте на 20-22 прямоугольных куска. Каждый кусок раскатайте в тонкий квадрат.
    В центр квадратов положите по 1-2 ст. л. начинки.
    Квадрат сложите конвертом. Для этого накройте начинку, одним краем на него заверните внахлест противоположный край. Получается трубочка.
    Края трубочки заворачивайте наверх и слегка прижимайте, придайте сомсе прямоугольную форму. Переверните и уложите на противень швом вниз.
    Поставьте в разогретую до 200 *С духовку и выпекайте, пока поверхность сомсы не зарумянится, примерно 30 мин. Готовую сомсу перекладывайте в глубокую миску, закрывайте крышкой и укутывайте пушистым полотенцем. Так она останется горячей до момента подачи.

    14.2. РЕЦЕПТЫ ТЕСТА ДЛЯ САМСЫ
    Ингредиенты

    Тесто пресное:

  • 6 стаканов муки
  • 2 стакана хорошей питьевой воды
  • 70-80 г топленого бараньего жира
  • 4 ч. л. соли
  • Тесто слоеное:

  • 6 стаканов муки
  • 2 стакана хорошей питьевой воды
  • 8 ст. л. топленого масла
  • 4 ч. л. соли
  • Тесто на большом количестве бараньего жира:

  • 7-8 стаканов муки
  • 1,5 cтакана хорошей питьевой воды
  • 2 яйца
  • 170-180 г топленого бараньего жира
  • 4 ч. л. соли
  • ПРИГОТОВЛЕНИЕ

    ТЕСТО ПРЕСНОЕ

    Это тесто является классическим для приготовления сомсы в тандыре, Замешивается оно очень крутым, так что приходится прилагать усилия, чтобы его раскатать. В классическом варианте тандырной сомсы объемы муки и воды берутся в соотношении 4:1. Раскатывать такое тесто - достойное занятие для сильных мужчин. Если дать тесту время вылежать и расстояться при комнатной температуре, процесс раскатывания становится значительно легче.

    1. Растворите соль в воде. Растопите в сковороде жир.
    2. Просейте муку в большую миску. Влейте воду Размешайте до хлопьев.
    3. Влейте жир и вымешивайте тесто. Можно разделять тесто на куски и вымешивать их раздельно, затем соединить и вновь мешать вместе.
    4. Шар теста в миске закройте крышкой и дайте постоять, 1-2 ч, после чего можно приступать к формированию сомсы.
    ТЕСТО СЛОЕНОЕ

    Слоеное тесто для сомсы делают очень крутым. Раскатывать такое тесто тяжело, Поэтому, если сомневаетесь в своих силах, вместо 2 стаканов воды возьмите два с половиной.

    1. Растворите соль в воде. Просейте муку в миску. Влейте воду. Замесите тесто. Разделите комок теста на две части и хорошо вымесите каждый отдельно.
    2. Прикройте плотно миску с шарами теста и дайте ему полежать, 1-2 ч. После этого тесто станет зласичным, однородным и будет значительно легче раскатываться.
    3. Каждый шар теста раскатайте в тонкий прямоугольный пласт (желательно до толщины листа бумаги), смажьте топленым маслом, накрутите на скалку и разрежьте вдоль. Вы получите узкий прямоугольник из нескольких слоев теста. Это отправная точка для формирования сомсы. Далее пласт теста режется на нужное количество квадратов или прямоугольников.
    ТЕСТО НА БОЛЬШОМ КОЛИЧЕСТВЕ БАРАНЬЕГО ЖИРА

    Из такого теста делают большую, пышную и мягкую сомсу.

    1. Растворите соль в воде. Просейте муку в миску. Растопите бараний жир. В соленую воду добавьте яйца и перемешайте до днородности.
    2. Влейте смесь в муку. Размешайте до хлопьев. Влейте жир и вымешивайте тесто.
    3. Шар теста в миске закройте крышкой и дайте постоять 1-2 ч. Раскатывают такое тесто значительно толще, чем классическое пресное.

    14.3. ПАРМУДА СОМСА
    Ингредиенты
  • слоеное тесто (см. Рецепты теста для самсы)
  • начинка с мясом (300 г мякоти баранины или говядины, 100 г жира, 3 луковицы, соль, перец, кориандр)
  • начинка с картофелем (4 картофелины, 100 г жира, 3 луковицы, соль, перец, кориандр)
  • начинка с тыквой (300 г тыквы, 100 г жира, 3 луковицы, соль, перец, кориандр)
  • ПРИГОТОВЛЕНИЕ

    Пласт теста разрежьте на 24 квадрата. Каждый квадрат раскатайте в прямоугольник.
    В центральной части прямоугольника, вдоль оси распределите 1,5 с. л. начинки, далеко не доходя до краев.
    Накройте начинку одним длинным краем, на него заверните внахлест противоположный край. Свободные концы подверните вверх, чтобы получился прямоугольный конверт. Перевернмте и уложите швом вниз.
    Сформируйте отдельно каждый вид сомсы. Укладывайте на противень по три разные cомсы. Каждую тройку сомсушек с разными начинками прижимайте плотно друг к другу. Можно смазать место соединения водой.
    Поставьте в разогретую до 200 'С духовку и выпекайте, пока поверхность сомсы не зарумянится, 35-40 мин. Готовую сомсу перекладывайте в глубокую миску, закрывайте крышкой и укутывайте пушистым полотенцем. Так она останется горячей до подачи.

    14.4. БОЛЬШАЯ КРУГЛАЯ СОМСА С МЯСОМ
    Ингредиенты
  • тесто на большом количестве бараньего жира (см. Рецепты теста для самсы)
  • 800 г мякоти баранины или говядины
  • 200 г бараньего курдючного жира
  • 7-8 средних луковиц
  • 1-2 ст. ложки смеси свежомолотых кориандра и зиры
  • 1 ч. л. черного молотого перца
  • 1 ч. л. с горкой соли
  • 1 яйцо
  • жареный или сырой кунжут для посыпки
  • ПРИГОТОВЛЕНИЕ

    Мясо и жир нарежьте небольшими кубиками, лук - четвертинками колец или полукольцами, на ваш выбор.
    Смешайте жир, мясо и лук в миске, добавьте соль, перец и смесь специй. Вновь перемешайте.
    Шар теста разомните и сформируйте из него цилиндр. Разрежьте цилиндр на 18 равных частей. Раскатывайте каждый кусок в круглый пласт диаметром 18-20 см. Особенно внимательно проходитесь скалкой по краям.
    В центр каждого круга выложите 2 ст. л с горкой начинки. Поднимите края и, присборив, залепите мешочком. Прижмите выступающую часть. Переверните сомсу и уложите на противень швом вниз.
    Когда противень заполнится, размешайте до однородного состояния яйцо. Кисточкой смажьте поверхность каждой сомсы. Поисыпьте смазанное место кунжутом.
    Поставьте противень в разогретую до 200 "С духовку и выпекайте сомсу 40 мин. Готовую сомсу перекладывайте в глубокую миску закрывайте крышкой и укутывайте пушистым полотенцем. Так она останется горячей до момента подачи.

    14.5. ТОПЛЕНЫЙ ЖИР ДЛЯ ТЕСТА
    Ингредиенты
  • любой бараний жир, кроме курдючного
  • ПРИГОТОВЛЕНИЕ

    Жир нарежьте мегкими кубиками. Разогрейте казан на среднем огне.
    Всыпьте кубики жира, сразу один раз перемешайте. Вытапливайте жир до шкварок. Шкварки выньте шумовкой.
    В глубокие открытые миски (касы), или пиалы, или емкости из жаропрочного стекла половником разлейте топленый жир. Дайте ему застыть.
    Заверните застывшие «полупары» жира в пленку и храните в холодильнике.

    Нужный объем жира перед приготовлением теста вновь растапливают в сковороде.

    14.6. САМСА ИЗ КАРТОШКИ
    Ингредиенты
  • слоеное тесто (см. Рецепты теста для самсы)
  • 10 средних картофелин
  • 300 г курдючного жира
  • 6 средних луковиц
  • 1-2 ст. л. свежемолотого кориандра
  • 1-2 ч. л. черного молотого перца
  • 1 ч. л. с горкой соли
  • 1 яйцо
  • сырой кунжут для посыпки
  • ПРИГОТОВЛЕНИЕ

    Очистите картофель. И картофель, и жир нарежьте мелкими кубиками, лук - короткими брусочками. Смешайте картофель, жир, лук, соль, перец и кориандр.
    Разрежьте пласт теста на 16 частей. Каждую часть раскатайте так, чтобы получился приблизительно круг.
    В центральную часть каждого круга выложите 2-3 ст. л. начинки.
    Зрительно отметьте три точки на краях расположенньх на одинаковом расстоянии друг от друга. Заверните три края поверх начинки внахлест так, чтобы получился равносторонний треугольник. Края прижмите. Нахлесты должны быть достаточно большими, чтобы тесто склеилось и не выпустило жир с соком из сомсы.
    Уложите сомсу на противень завернутыми краями вниз. Кисточкой смажьте поверхность каждой сомсы размешанным до однородного состояния яйцом. Присыпьте смазанное место кунжутом.
    Поставьте в разогретую до 200 "С духовку и выпекайте до золотистого цвета, 35-40 мин. Готовую сомсу перекладываете в глубокую миску, закрываете крышкой и укутывайте пушистым полотенцем. Так онa останется горячей до момента подачи.

    14.7 ТРЕУГОЛЬНАЯ СОМСА С МЯСОМ И ПОМИДОРАМИ
    Ингредиенты
  • пресное тесто или тесто на большом количестве бараньего жира (см. Рецепты теста для самсы)
  • 800 г мякоти баранины или говядины
  • 100 г курдючного жира
  • 6 средних луковиц
  • 8 средних помидоров
  • 1-2 ст. л. смеси свежемолотого кориандра и зиры
  • 1 ч. л. с горкой соли
  • 1-2 ч. л. черного молотого перца
  • 1 яйцо для смазывания
  • жареный кунжут для посыпки
  • ПРИГОТОВЛЕНИЕ

    Мясо и жир нарежьте мелкими кубиками, лук - тонкими полукольцами.
    Смешайте в миске мясо, жир лук. Добавьте соль, перец и смесь специй. Перемешайте.
    Помидоры обдайте кипятком, затем холодной водой и удалите кожицу. Мякоть нарежьте тонкими кружками. Избыток сока слейте.
    Тесто разомните и сформируйте из него цилиндр. Разрежьте цилиндр на 16 равных частей. Раскатывайте каждый кусок в круглый пласт размером 22-24 см.
    В центр каждого круга выложите три кружка помидора, сверху 3 ст. л. начинки.
    Зрительно отметьте три точки на краях, расположенные на одинаковом расстоянии друг от друга. Залепите края с трех сторон по направлению к центру так, чтобы получился треугольник. Заверните залепленную часть и переверните сомсу швом вниз, уложите нa противень.
    Кисточкой смажьте поверхность каждой сомсы размешанным до однородного состояния яйцом. Присыпьте смазанную часть кунжутом.
    Поставьте в разогретую до 200 *С духовку и запекайте 45 мин. Готовую сомсу перекладывайте в глубокую миску, закрывайте крышкой и укутывайте пушистым полотенцем. Так она останется горячей до момента подачи.

    15. ШАШЛЫКИ
    Шашлыки
    Самые популярные в Узбекистане шашлыки - из баранины, говядины и куриного мяса. Существуют они во множестве вариантов, как по технологии приготовлений, так и по форме, размеру и выбооу мясных частей. Есть совершенно экзотические варианты, например из бараньих семенников - узбекский афродизиак. Или шашлык из куриных гузок. А случаются и шашлыки, окруженные загадками и тайнами. Например, шашлык из фарша, который делают в Самаркандской области. Причем каждый житель Узбекистана ел самаркандский шашлык, но стоит спросить, как его готовят и в чем секрет, получите множество противоречивых вариантов - так стойко самаркандцы хранят свою тайную рецептуру.
    Шашлык жарят на тлеющих углях. Для этого сначала отдельно пережигают дрова до состояния угольков. Самыи вкусный шашлык получается на старой виноградной лозе, ветках абрикоса или вишни. Аромат дыма от такого угля - сам по себе специя. Вообще лучше брать древесину фруктовых деревьев, а вот хвойные для шашлыка совсем не годятся.
    15.1. ШАШЛЫК ИЗ ПЕРЕПЕЛКИ
    Ингредиенты
  • 8 подготовленных перепелок
  • растительное масло
  • мука
  • зира
  • красный острый перец
  • соль
  • ПРИГОТОВЛЕНИЕ

    Перепелок выдержите в соленой воде 20 мин
    Обсушите, обмажьте со всех сторон растительным маслом. Присыпьте зирой и красным острым перцем. Немного подпылите мукой.
    Нанижите по 2 перепелки на 1 шампур.
    Жарьте над углями, поворачивая до золотистой корочка 20-25 мин. Подавайте немедленно.

    Бедана в пароварке
    Также как и в случае с шашлыком, перепелок выдержите в соленой воде 20 мин. Приправьте зирой и красным перцем. Готовьте в пароварке 40 мин. В Самарканде, где часто готовят плов в льняном масле, подготовленных таким образом перепелок укладывают на рис перед закрытием крышки. Получается импровизированная пароварка. Вместе с ними на рис кладут вареные и очищенные перепелиные яйца. При подаче и перепелов и яйца выкладывают поверх риса вместе с мясом.

    15.2. КИЙМА ШАШЛЫК
    Ингредиенты
  • 500 г мякоти жирной баранины
  • 1 средняя луковица плюс еще 1 для подачи
  • 1/2 ч. л красного острого перца
  • 1 ч. л. свежемолотого кориандра
  • соль
  • ПРИГОТОВЛЕНИЕ

    Баранину прокрутите два раза через мясорубку с мелкой решеткой. После баранины пропустите через мясорубку лук.
    Смешайте лук и мясо, добавьте соль, кориандр и перец. Долго и тщательно вымешивайте фарш. Фарш должен быть сочным и мягким. Если он недостаточно мягкий, добавьте немного кипяченой воды и вновь вымесите.
    Дайте фаршу постоять в холодильнике 20 мин. Затем вновь хорошенько вымесите. Фарш должен стать очень пластичным и легко лепиться.
    Возьмите в руку пригоршню фарша. Придайте комку овальную форму. Положите на фарш шампур и начинайте обжимать фарш вокруг нее. Шампур потихоньку поворачивайте и обжимайте и прижимайте. На фарше должны буквальо оставаться следы от ваших обжимов. Слегка помашите шампуром - если вь все сделали со старанием, фарш будет прочно держаться на шампуре.
    Выложите готовые шампуры на поднос, накройте марлей и уберите в самую холодную часть холодильника на 1 ч. Тем временем разожгите угли - они должны хорошо прогореть и подернуться белым пеплом.
    Жарьте шашлык на углях, постепенно поворачивая шампур. Готовый шашлык подавайте с сырым луком, нарезанным полукольцами, присыпанным красным острым перцем.

    Когда будете лепить фарш на шампур, смачивайте руки в теплой воде - к сухим прохладным рукам немедленно прилипает жир из фарша.

    15.3. БЕШПАНДЖА
    Ингредиенты
  • 1,2-1,3 кг говяжьей вырезки
  • 700 г курдючного жира
  • 1 ст. л смеси свежемолотой зиры, кориандра и красного острого перца
  • соль
  • 2 луковицы для подачи
  • ПРИГОТОВЛЕНИЕ

    Вырезку нарежьте на 21 полосу, по 7 на одну бешпанджу. Полосы должны иметь длину по возрастающей: от 10-12 до 20 см. Толщина полос - около двух сантиметров, приблизительно такая же ширина.
    Кусок курдючного жира попросите отрезать аналогичной формы либо купите его несколько больше, чем понадобится.
    Жир нарежьте на полосы так же как мясо, или меньшего размера. Количество полос - 18 (по 6 на одну бешпанджу) Длина полос, так же как в случае с вырезкой, меняется по возрастающей от 10-12 до 18 см.
    Приготовьте 15 шампуров, разделив их по 5. Разложите полоски мяса на разделочной доске «по росту» - от коротких к длинным. Аналогично выложите жир, 7 полосок мясз возрастающей длины и такие же 6 полосок жира сложите в стопки: на короткую полоску мяса положите такую же полоску жира, потом снова мясо, но уже подлиннее и т. д. Закончите длинной полоской мяса.
    Нанижите края стопки на 2 шампура. Разложите конструкцию на столе, развернув шампуры так, чтобы их тупые концы соприкоснулись или пересеклись. Разровняйте полосы мяса и жира. Проткните их третьим шампуром посередине. Четвертый и пятый шампуры пройдут по обе стороны от среднего, на равном расстоянии. В результате у вас получится полосатый веер из мяса и жира, «ребрами» которого являются шампуры.
    Натрите мясо на веерах с обеих сторон специями и солью. Накройте салфеткой и выдержите в холодильнике не менее 2 ч.
    Разожгите угли - они должны хорошенько прогореть и подернуться белым пеплом. Обжаривайте бешпанджи на тлеющих углях до образования румяной корочки.
    Для гарнира нарежьте лук тонкими полукольцами, промойте и присыпьте красным острым перцем Подавайте с бешпанджой, немедленно.

    15.4. ШАШЛЫК ДУМБА-ЖИГАР
    ИНГРЕДИЕНТЫ
    Ингредиенты
  • 200 г говяжьей печенки
  • 100 г курдючного жира
  • 1 ч. л. лимонного сока
  • 1 ч. л. смеси свежемолотой зиры, кориандра и красного острого перца
  • соль
  • 1 небольшая луковица для подачи
  • ПРИГОТОВЛЕНИЕ

    Печенку нарежьте кубиками со стороной примерно 3 см (или прямоугольниками примерно такого же веса.
    Жир нарежьте кусками с таким же основанием, как у печенки, но высотой в полтора-два раза меньше.
    Куски печенки пересыпьте смесью специй и соли. Перемещайте.
    Нанизывайте куски на шампуры, чередуя печенку и жир. На стандартном шампуре помещаются 3 куска печенки и 3 куска жира. Выдержите готовые шампуры в холодильнике, накрыв салфеткой, примерно 1 ч.
    Разожгите угли - они должны хорошенько прогореть и подернуться белым пеплом. Обжаривайте шашлык с четырех сторон медленно, периодически поворачивая шампуры. Горячий шашлык посолите.
    Непосредственно перед подачей нарежьте лук тонкими полукольцами промойте холодной водой и сбрызните лимонным соком. Этим луком гарнируйте готовый шашлык. Подавайте немедленно.

    Можно во время подготовки продуктов к соли добавить немного муки, тогда вид и вкус корочки на готовом шашлыке изменятся, она станет более заметной и поджаристой, а по ощущениям более хрустящей.

    15.5. ШАШЛЫК-РУЛЕТ
    Ингредиенты
  • 200 г мякоти говядины
  • 5 полос бараньего сальника размером З0хЗ см
  • 1 большая луковица для маринования плюс 1 небольшая луковица для подачи
  • 1 ч. л. смеси свежемолотой зиры, кориандра и красного острого перца
  • соль
  • 1 ч. л. виноградного уксуса и красный острый перец для подачи
  • ПРИГОТОВЛЕНИЕ

    Разрежьте мясо на 5 полос длиной 25 см, толщиной около 2 см и шириной 3 см.
    Нарежьте очень тонко большую луковицу для маринада.
    Перемешайте полоски мяса с луком, солью и специями в миске, накройте тарелкой, прижмите (лучше поставить под гнет) и выдерживайтe в самой холодной части холодильника 24 ч.
    На каждую полоску сальника уложите полоску промариновавшейся говядины, совместив их края с одной стороны. Часть сальника останется неприкрытой. Сверните полосы в тугой рулет, начиная с совмещенных краев. Наденьте по 5 рулетов на шампур, делая прокол с края завернутой полосы.
    Выдержите готовые шампуры в холодильнике не менее 1 ч. Тем временем: разожгите угли - они должны хорошенько прогореть и подернуться бельм пеплом. Обжаривайте шашлык медленно, с двух сторон, внимательно следя за цветом появляющейся корочки.
    Небольшую луковицу для подачи нарежьте полукольцами, промойте холодной водой. Сбрызните виноградным уксусом и присыпьте красным острым перцем. Гарнируйте луком готовый шашлык. Подавайте немедленно.

    15. 6 ГУЛЬ-КАБОБ
    Ингредиенты
  • 200 г мякоти баранины
  • 5 полос бараньего сальника размером 20x3 см
  • 5 кусочков курдючного жира размером с вишенку
  • 1 ч. л смеси свежемолотой зиры, кориандра и красного острого перца
  • соль
  • 1 небольшая луковица для подачи
  • ПРИГОТОВЛЕНИЕ

    Баранину вручную порубите в фарш как можно мельче. Добавьте специи, соль и тщательно вымесите. Уберите в холодильник на 1 ч.
    Разделите фарш на пять равных частей. Каждую часть распределите равномерно по полоске сальника, плотно прижимая. На край плоски положите кусок курдючного жиpa и сверните в тугую спираль.
    Каждый из пяти рулетов наденьте на шампур, прокалывая с края полоски, чтобы закрепить ее.
    Готовый шашлык уберите в холодильник, в cамую холодную его часть, минимум на 1 ч. Тем временем разожгите угли - они должны хорошенько прогореть и подернуться белым пеплом.
    Обжаривайте шашлык, следя за равномерностью образования корочки на внешней части сальника.
    Лук нарежьте тончайшими полукольцами, тщательно промойте холодной водой.
    Готовый шашлык уложите на тарелку, гарнировав сырым луком. Лук присолите и посыпьте красным жгучим перцем. Подавайте немедленно. При подаче такой шашлык допустимо снимать с шампура.

    Положив шашлык на мангал с углями, внимательно следите за тем, чтобы начинка равномерно прожарилась, а оболочка из сальника не растопилась «в ноль», она должна лишь зажариться и стать тонкой и прозрачной, с вкраплениями оплавившегося жира вокруг рулета. Кусок курдючного жиpa в центре шашлыка должен перейти в полужидкое состояние.

    15.7. ШАШЛЫКИ ИЗ КУРИНОЙ ПЕЧЕНКИ С КУРДЮЧНЫМ САЛОМ
    Ингредиенты
  • 500 г куриной печенки
  • 150-200 г курдючного жира
  • 1 ст. л. смеси свежемолотого кориандра и красного острого перца
  • соль
  • сок 1 кислого граната и 2 луковицы для подачи
  • ПРИГОТОВЛЕНИЕ

    Нарежьте курдючный жир тонкими пластинами 3 х 7-8 см.
    Каждую куриную печенку разделите на два фрагмента и удалите соединительную ткань.
    Подготовьте тонкие шампуры и на каждый нанизывайте по 5 кусочков печенки, предварительно обертывая каждый кусок в пластинку курдючного жира. Прокол шампуром делайте в месте соединения краев пластинки.
    Разложите шампуры на подносе. Посолите, посыпьте специями. Разожгите угли - они должны хорошенько прогореть и подернуться белым пеплом.
    Обжаривайте шашлычки на углях, внимательно наблюдая за процессом обжаривания оболочки из жира. Она должна стать коричнево-золотистой.
    Лук для гарнира нарежьте тонкими полукольцами, промойте холодной водой и полейте гранатовым соком.
    При подаче выложите шашлыки на блюдо, уложив сверху ворох лука. Подавайте немедленно.

    15.8. ОВОЩНОЙ ШАШЛЫК
    Ингредиенты
  • 3 маленькие луковицы
  • 1 средний баклажан
  • 3 маленьких зеленых сладких перца
  • 3 помидора размером с шарик
  • для пинг-понга сок четвертинки лимона
  • растительное масло для смазывания
  • ПРИГОТОВЛЕНИЕ

    Очистите мелкие луковички. Срежьте хвостики и корневую часть.
    У баклажана отрежьте край с плодоножкой и полукруглый кончик. Разрежьте поперек на 3 равных куска. Срезы смажьте растительным маслом.
    Нанизывайте на шампур в последовательности: перец, баклажан, лук, помидор. Готовые овощи на шампурах слегка обмажьте растительным маслом.
    Разожгите угли - они должны хорошенько прогореть и целиком подернуться белым пеплом. Обжаривайте медленно, на слабо тлеющих углях, чтобы не сгорела корочка, а внутренняя часть овощей имела достаточно времени, чтобы дойти до готовности.
    Шампуры сложите на тарелку, сбрызните лимонным соком. Подавайте немедленно.

    Гарнируйте овощной шашлык листьями кинзы и зеленого салата.

    15.9, ШАШЛЫК ИЗ СОМА
    Ингредиенты
  • 1 кг мяса сома без костей
  • 2 средние луковицы
  • сок 1 большого лимона
  • 1 ст. л. смеси свежемолотого кориандра и красного острого перца
  • соль
  • ПРИГОТОВЛЕНИЕ

    Разрежьте мякоть сома на 35 кусков кубической или прямоугольной формы. Нашинкуйте 1 луковицу тончайшими полукольцами.
    Смешайте в миске подготовленные кусочки сома и лук. Добавьте соль и специи. Полейте соком четвертинки лимона. Перемешайте, накройте и уберите на 15-20 мин. в холодильник. Больше не стоит - мясо выйдет сухим.
    Нанижите по 5 кусочков на шампур. Следите при этом чтобы шамnyp проходил перпендикулярно слоям мякоти - линии между слоями просматриваются на срезах.
    Разожгите угли - они должны хорошенько прогореть и подернуться белЫM пеплом. Обжаривайте как обычный шашлык - до появления золотистой корочки.
    Для гарнира луковицу нарежьте тонкими кольцами и тщательно промойте
    На блюдо выложите готовые шашлыки. По краям горками разложите лук. Сбрызните лимонным соком сами шашлыки, а лук буквально полейте им. Подавайте немедленно.