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Uzbek cuisine

Dumplings, Dr. Samsun.

48. Manty in Uzbek

Mutton and onion finely chopped, mixed thoroughly, season with salt and pepper. From steep unleavened dough is rolled tortillas, which are put in the middle of the stuffing and a piece of sheep fat; cakes zaschipyvayut edge, giving a round shape products. Manty boil for a couple and fed, bay meat broth and sour milk, sprinkle with pepper and herbs.

Lamb 35, 1 of sheep fat, onion 35, 40 wheat flour, water 20, 20 sour milk, pepper, herbs, salt.

49. Samsa Uyghur (pies)

Juicy rolled (cakes) From tough test. In the middle put the stuffing, cooked, as manti, a piece of sheep fat and form a triangle. Samsa stung side adhered to the tandoor walls, previously sprinkled with water, and then sprayed with water samsa, tandoor tightly closed. To Samsa blushed through 20 minutes tandoor top and bottom opening is opened, inflated damped heat and leave on the heat even 10-15 minutes.

Minced 86, 10 of sheep fat, flour 50, 20 water for the test.

50. Mashkichiri (porridge made from mung beans and rice)

Sliced ​​meat, chopped carrots, onions fried in very hot oil. Pour the water, putting the washed mash and cook on low heat. When burst with mung beans, add salt, spices and rice. Continue to cook, stirring often to not to burn porridge. Ready porridge should stand 10-15 minutes.

Mash 50, 75 rice, meat 75, 75 fat, carrots 50, 55 onion, spices, salt.

51. Halim (wheat porridge)

Wheat pounded in a mortar, sprinkling with water, liters of 5-6 hours before cooking, soak in boiling water. Diced lamb or beef fried in butter, poured prepared wheat, pour water, cook on low heat 2 hours, gradually stir. If the water is evaporated, and the wheat is not ready, pour the boiling water. Halim salted and seasoned with spices until tender.

Wheat 125, lamb 75, 50 oil, cinnamon, black pepper, salt.

52. Mohora (semi-liquid pea porridge)

Lamb, veal or beef cut into slices, dipped in cold water, add the whole carrots cleaned and put on fire. When the water boils, remove the foam and covered with a pre-soaked peas (the broth should barely cover the peas), cook until soft, then add the whole potatoes and cook for another half hour. Salt after readiness.

Peas 125, 65 meat, carrots 35, 50 potatoes, salt.

53. Chumza lagman (Dungan noodles)

The dough is mixed, rolled into a bowl, covered with a napkin and allowed to lie down for an hour, after which the dough is kneaded with water, in which the salt and soda are dissolved. Ready dough is cut into small pieces, roll them out, giving the form of sausages (thick with a pencil). So that they do not stick together, they are greased with vegetable (cotton) oil. Then the sausage is taken for both ends and, striking it in the middle of the table, is stretched. When the dough is stretched to 1 mm, fold it twice, perform the operation again, then fold again and draw again. Cooked noodles are boiled in salted water, washed 2-3 times in cold water and thrown back to a colander. Separately prepare a vaju. For this meat, potatoes, radish, tomatoes cut into small cubes; Carrots, beets, cabbage - salt mushrooms; Onion, sweet pepper - rings; Garlic finely chopped. In the overcooked flesh, roast the meat until a crust is formed, add onion, tomatoes, lightly stew, then put the remaining vegetables, mix, salt, season with garlic and spices, pour broth in which the noodles were cooked, and simmer on low heat 30-40 minutes . When serving, noodles are dipped in hot water, put into deep plates, add the waju, sprinkle with finely chopped green cilantro and chopped garlic.

For the noodles: flour 125, egg 1 / 2 pieces, vegetable oil (for lubrication) 25, soda pinch of salt; vadzhi for meat 125, 75 potatoes, radish 175, 35 carrots, cabbage 25, 75 onion, sweet pepper 10, 60 tomatoes, cilantro 25, garlic, bay leaf, black pepper, salt.

54. Katyrma

Dissolve salt in warm water, put finely chopped onions, crushed lamb greaves in it and, gradually adding flour, knead a homogeneous dough without lumps, roll it into a ball, wrap it in a napkin and let it rest for 15 minutes. Cut the dough into pieces of 200 g and roll them into round cakes 1 cm thick. Fry the cakes on both sides, applying them to the hot sides of the kettle (without adding fat).

Flour 250, 125 water, lamb cracklings 50, 75 onion, salt.

55. Katlama

Dissolve salt in warm water and, adding flour, knead a simple unleavened dough, roll it into a ball, cover with a towel, let it sit for 10-15 minutes, cut into 4 parts, roll each piece as thin as possible (thinner than 1 mm), trying to use less flour for bedding. The rolled layer is lubricated with melted lamb fat, ghee or sour cream, after which it is wound on a thin rolling pin, cut lengthwise, then the rolling pin is removed and another cut is made in the middle to make narrow strips (no more than 1,5 cm). Each strip of dough is rolled more tightly into a circle and each circle is rolled out into a 1 cm thick cake. In a greased kettle, fry the cakes on both sides until crisp. Sprinkle the finished katlama with icing sugar.

Flour 250, 125 water, oil (fat) or sour cream to lubricate 95, melted butter for frying 65, 10 powdered sugar.

56. Yupka

Flour is poured into salted water and a simple unleavened dough is kneaded, allowed to settle, then cut into 50 g pieces, each of which is rolled into a very thin cake (up to 1 mm thick).

Meat mince, add finely chopped onion, salt, black pepper, stir and fry in hot oil.

The heated cauldron with a spherical bottom is lubricated with oil, one pellet is dropped into it, fried on both sides, taken out. Then put the second cake, fry it on one side, turn over, leave in the cauldron. They put a thin layer of minced meat on it, cover it with the first cake. On top again put minced meat, cover with a dough cake and flip along with it all the skirt, so that the dough is on the bottom of the boiler, and the toasted cake was again on top. On this toasted cake again lay a layer of forcemeat and again close with a raw cake, turn over again and do so 10-12 times. Bake on very low heat, all the time lubricating the boiler with oil. Ready yupka oiled, put in a deep bowl and covered with a napkin for 10 minutes.

Flour 250, water 125, 65 melted butter, salt; for minced meat 75, 35 onion, pepper, salt.

57. Patyrcha

Add ghee or butter to hot salted water, knead the dough, cover with a napkin, and let it stand. After 10-15 minutes, they are rolled into a layer 0,5 cm thick, greased with lamb fat or sour cream, rolled into a roll, and the roll, taking both ends by the hands, simultaneously moving the left hand forward and the right hand backward, is twisted several times. Pieces of 250-300 g are cut from the resulting rope and rolled out of them into round cakes with a thickness of 2 cm at the edges, and 1 cm in the middle. The middle is slightly pricked, greased slightly with sour cream and baked in the oven.

Flour 250, 65 water, melted butter or butter 35, 65 or mutton fat sour cream 95 (lubrication), salt.

58. Varaki samsa

Pour flour into warm salted water, knead the tough dough, roll it into a ball, let it lie under a napkin for several minutes, then roll it thinly (up to 0,5 mm), grease it with oil and, screw it onto a rolling pin, cut it along it. The result is wide stripes in several layers. From them, cut into rectangles measuring 6 × 8 cm, roll out the middle of each with a small rolling pin, put the minced meat. The rectangle is folded in half and pinched slightly deeper than the edges so that the edges of the samsa remain stratified like notebook sheets. Samsa is fried in a large amount of vegetable oil for about a minute (the dough should turn pale yellow).

Flour 250, 125 water, melted butter (for greasing) 35, vegetable oil (cottonseed) 250, salt.

Mince prepared as follows: meat with onion mince, seasoned with salt, red and black pepper and fry in a pan in a little oil.

Beef or lamb (pulp) 125, 65 onions, ghee for frying, red and black pepper,

59. Chak-chak

Beat the eggs, pour in a little brandy, salt and, gradually adding flour, knead the dough, let it lie under a napkin. Roll out a layer no more than 2 mm thick, cut into strips 2-3 cm wide, cut the noodles and fry them in a large amount of oil. Lay out the fried noodles to cool. The honey is melted and stirred until the sugar dissolves, then put the noodles, mix well. The resulting mass is transferred into a deep dish, oiled, and pressed with hands (palms are pre-moistened with cold water so that noodles do not stick to them). After the chak-chak has completely cooled down, cut it into pieces.

250 Flour, egg 2Ѕ pcs. Cognac 20, 80 honey, sugar 50, 250 melted butter, salt.

60. Gushtli non

The yeast is dissolved in half the amount of water, the second half of the salt water is added, then, adding flour and water, knead the dough, roll it into a ball, cover with a napkin and put it in a warm place for an hour. When the dough rises, roll it into a large flat cake 2 cm thick, cover it with an even layer of minced meat, seasoned with red pepper, salt, and roll up into a tube. Twist the tube into a screw-like rope so that the minced meat mixes well with the dough, cut into pieces of 150-200 g each and make round cakes from them. The middle of each cake is thickly pricked. Gushtli non is usually baked in a tandoor, but it is also possible on a greased sheet in the oven.

Flour 250, 125 water, meat 50, 10 yeast, red pepper, salt.

61. Chalpak

Dissolve the yeast in half the amount of water, add the second half of the salt water. Then, gradually adding flour and adding water, knead the dough, roll it into a ball, close it with a napkin and put it in a warm place for an hour. The finished dough is cut into pieces of 50-60 g, molded into balls and rolled out into cakes 3-4 mm thick, allowed to come up under a napkin, and then baked in a greased boiler until golden brown on both sides.

250 flour, water 125, 10 yeast, vegetable oil (for frying), 65, salt.

62. Lozizhan

Peeled garlic, pounded, pour into a pre perekalennoe and ostuzhennoy to 50 ° temperature butter and a little stew on a very low heat, to put garlic butter all their juice, but not burned. 3atem add red pepper and stir. Store in a tightly sealed glass container.

50 garlic, sunflower oil 10, 5 red pepper, salt.

63. Guraob

Entire brush unripe grapes is washed, passed through a meat grinder. The resulting mass is filtered in an enamel or glass container through a folded cheesecloth, add salt, stir, cover with a lid and leave for a day. The next day the juice is poured into dry bottle, hermetically sealed and hung them on a sunny wall. Through 3-4 months when guraob turns red, it is ready for use.

Grape juice 250, salt.

64. Piez Ansur (pickled wild onion)

Wild onions (it grows in the mountainous regions of Uzbekistan) are peeled from the skin with a bone or wooden knife, put into glass or ceramic dishes, and poured with 10% salt solution so that the onion is completely covered. After 3 days, the old brine is replaced with fresh. The operation is repeated 15 times within 45 days. Then pour the onion with grape vinegar (or vinegar made from dry wine and vinegar essence: for 0,5 liters of wine - 15 g of vinegar essence) and leave for 3-4 days. During this time, the onion, if it has darkened, will turn white, will acquire the necessary strength and taste, after which it will be ready for use.

In the same way, and small pickled onions.

Small onions 250, vinegar 3% 250, salt 400 (15 times per 250 liters of water -
27 g salt).

65. Quick-salted tomatoes

Ripe tomatoes washed out, give water to drain. Each tomato is cut, without sharing in half, slice generously with salt. From garlic, green coriander, dill and parsley cooked beef (cut or mince). The vegetable oil perekalennom sliced ​​fried onion rings, cooled and mixed with the green meat. The resulting mixture thickly smeared slices of tomatoes. Then stack the tomatoes in an enamel pan, first large, and on top of smaller ones. Tightly close the lid and put in the fridge. After a day tomatoes served on a table.

Tomatoes 500, 5 garlic, onion 40, 20 vegetable oil, fresh herbs (cilantro, dill, parsley) 15, salt.

66. Eggmish

Prepared nuts (peeled and calcined) pounded in a mortar and passed through a meat grinder together with the washed raisins and corn oatmeal, add any fruit essences stirred. From the resulting sticky dough it is formed balls size of a walnut and rolled in powdered sugar.

Nuts (peeled) 125, 125 raisins, oatmeal corn 25, 15 powdered sugar, fruit essences.

67. Carrot cue

Yellow carrots cut into sticks or asterisks, put in a bowl for jam, pour water and put on low heat. When the carrot is tender, pour the sugar and cook over low heat until ready: carrots should be transparent, and syrup - to get reasonable density and viscosity (approximately the same as that of jam). For more flavor in the hot syrup add vanilla.

Carrots 250, 250 sugar, water 375, vanillin.

68 
wear tıkvennıy

Pumpkin rub on a coarse grater and dipped in boiling syrup. Cook all the time, stirring with a wooden spoon or a stick. The ready-cue add saffron, citric acid.

Pumpkin 250, sugar 600, 500 water, saffron, lemon acid.

69. Apricot cue

Immature green apricots, which have not yet hardened bone, prick with a fork on all sides and folded in a gauze bag, immersed in the 5 minutes in boiling water, then immediately washed with cold water and dipped in sugar syrup. Cook until tender, removing the foam. The hot cue add vanilla.

Apricot (Green) 250, 500 sugar, water 500, 5 vanillin.

70. Grape Bekmes

Ripe grapes are washed in cold water, squeeze out of him juice and boil over medium heat until thickened, stirring occasionally with a wooden spatula. The color of the finished pekmez - dark yellow.

71. Beckmes from mulberry berries

Juice squeezed out of peeled twigs and washed with cold water mulberry berries. The resulting juice is boiled at low heat until thickened. The color of the finished pekmez - dark red. Pekmez of mulberry berries and cook in the sun. To do this, the juice is poured into an enamel or porcelain bowl and put in the sun. At night, close the dishes. A few days later it produces dense mass.

72. Halvaitar

The heated boiler overheat oil or butter, cooled, then pour the flour and, stirring, put on the fire. Saute until then, until the flour will not get brown. After that, pour in boiling water to dilute the sugar pot. The mixture is boiled at low heat until thick sour cream. Just before ready to add halvaytar nuts, and after availability - vanillin.

Salo lamb or melted butter 25, 40 flour, sugar 50, water 190, 25 core walnut, vanilla.

73.Bookman

Flour passaged in oil (as in the preparation halvaytara), they add a little water and stir to avoid lumps. In the boiling milk dissolved sugar, combine it with refried flour. The resulting mass is cooked over low heat until thickening. Buckman served chilled.

Milk 250, 35 flour, melted butter 5, 50 sugar Nadab.

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