Monday, June 25, 2012
Topping...chocolate ganache...
Bahan2:
150g coklat masakan
65ml whipping cream
1 sudu teh mentega
Cara:
Gunakan kaedah double boiler,cairkan coklat. Kacau sehingga benar2 cair. Tambahkan whipping cream dan mentega. Padamkan api.
Sejukkan seketika,(bila sejuk sedikit ganache akan sedikit memekat) barulah dituangkan di atas kek coklat yang sudah disejukkan sepenuhnya.
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KEK GULA HANGUS...
KEK GULA HANGUS
(resipi asal arwah emak )
1 tin kecil butter (250gm) ~ boleh gunakan 1 ketul/bar butter
12 bj telur ayam
1/2 cawan susu pekat manis
4 cawan gula
2 cawan air
2 1/2 cawan tepung gandum ~ ayak
4 sudu kecil soda bikarbonat
Yg ni versi K.Nor yg dah diedit sbb nak buat dlm portion yg sikit. Hasilnya spt dlm gambar di SINI.(aku ikut buat separuh adunan ni jugak)
125gm butter
4 bj telur A > guna 5 biji telur
1/4 cawan susu pekat manis
1 cawan tepung gandum
1 cawan air
1 1/4 cawan gula
2 sudu kecil soda bikarbonat
hasue tambah esen vanila
Cara2:
Cairkan butter dan biarkan sejuk.
Goreng gula hingga hancur dan masukkan 2 cawan air. Kacau hingga sebati dan cair. Biarkan sejuk.
Telur dikacau hingga cair (jgn dipukul) dan masukkan susu. Kacau hingga sebati.
Masukkan butter cair, tepung gandum (yg diayak bersama dgn soda bikarbonat) dan gula hangus kedalam adunan telur.
Kacau hingga sebati dan tapiskan.
Tuang ke dalam loyang (7" x 7") yg dah digriskan dan dialas dgn baking paper.
Peram selama 3 - 4 jam (lagi lama lagi elok utk menghasilkan lubang2 yg lebih banyak)
Bakar dlm oven yg dah panaskan 170 - 180C lebih kurang 40 - 45 min atau sehingga masak.
* perlu hati2 masa menuang air kedalam gula yg tengah panas dan masa mengacaunya ya.. bubbling tu boleh mencederakan kalau tak berhati2..
Nota tambahan dari kak nor:
Berdasarkan pd eksperiman yg dah berjaya CMGebu buat, kek ni perlu dibakar dgn menggunakan api bawah sahaja utk tempoh 35 min pertama, lepas tu baru la di on kan api atas dan teruskan proses membakar lebih kurang 10 min lagi ya. Test dgn lidi, utk pastikan kek telah pun cukup masak. Suhu yg digunakan 165 - 175C.
http://sue-hasue.blogspot.com/2011/04/resepi-kek-sarang-semut-kek-gula-hangus.html
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(resipi asal arwah emak )
1 tin kecil butter (250gm) ~ boleh gunakan 1 ketul/bar butter
12 bj telur ayam
1/2 cawan susu pekat manis
4 cawan gula
2 cawan air
2 1/2 cawan tepung gandum ~ ayak
4 sudu kecil soda bikarbonat
Yg ni versi K.Nor yg dah diedit sbb nak buat dlm portion yg sikit. Hasilnya spt dlm gambar di SINI.(aku ikut buat separuh adunan ni jugak)
125gm butter
4 bj telur A > guna 5 biji telur
1/4 cawan susu pekat manis
1 cawan tepung gandum
1 cawan air
1 1/4 cawan gula
2 sudu kecil soda bikarbonat
hasue tambah esen vanila
Cara2:
Cairkan butter dan biarkan sejuk.
Goreng gula hingga hancur dan masukkan 2 cawan air. Kacau hingga sebati dan cair. Biarkan sejuk.
Telur dikacau hingga cair (jgn dipukul) dan masukkan susu. Kacau hingga sebati.
Masukkan butter cair, tepung gandum (yg diayak bersama dgn soda bikarbonat) dan gula hangus kedalam adunan telur.
Kacau hingga sebati dan tapiskan.
Tuang ke dalam loyang (7" x 7") yg dah digriskan dan dialas dgn baking paper.
Peram selama 3 - 4 jam (lagi lama lagi elok utk menghasilkan lubang2 yg lebih banyak)
Bakar dlm oven yg dah panaskan 170 - 180C lebih kurang 40 - 45 min atau sehingga masak.
* perlu hati2 masa menuang air kedalam gula yg tengah panas dan masa mengacaunya ya.. bubbling tu boleh mencederakan kalau tak berhati2..
Nota tambahan dari kak nor:
Berdasarkan pd eksperiman yg dah berjaya CMGebu buat, kek ni perlu dibakar dgn menggunakan api bawah sahaja utk tempoh 35 min pertama, lepas tu baru la di on kan api atas dan teruskan proses membakar lebih kurang 10 min lagi ya. Test dgn lidi, utk pastikan kek telah pun cukup masak. Suhu yg digunakan 165 - 175C.
http://sue-hasue.blogspot.com/2011/04/resepi-kek-sarang-semut-kek-gula-hangus.html
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Kek Sarang Semut
Honeycomb cake...
Ingredients
(What’s that? Still haven’t gotten that digital kitchen scale yet? Tsk tsk!)
Method
1. In a saucepan over low heat, caramelize the sugar until it turns a dark golden brown.
Making Caramel Sauce for Malaysian Honeycomb Cake
2. Slowly and carefully pour the water into the caramel. CAUTION! The caramel is very hot and the water will quickly boil and steam. Stir until the caramel is dissolved in the water and it becomes a thin syrup. Remove from heat.
Pouring Water Into Caramel Sauce for Malaysian Honeycomb Cake
3. Add the butter and set the pan aside to cool.
Melting Butter in Caramel Sauce for Malaysian Honeycomb Cake
4. Preheat oven to 350*F.
5. Mix together the egg and condensed milk in a bowl.
6. Sift the flour and baking soda together into the egg and milk. Mix well.
7. Pour the caramel butter sauce into the batter and mix well.
Pouring Caramel Butter Sauce in to Malaysian Honeycomb Cake Batter
8. Pour the batter into a greased, 9-inch round cake pan. Let it sit for 5 minutes for the bubbles to begin developing.
9. Bake at 350*F with bottom heat only (no convection!) for 1 hour or until a skewer inserted into the cake comes out clean.
10. When the cake is cool,turn it out onto a plate. Slice and serve.
Malaysian Honeycomb Cake
http://www.houseofannie.com/malaysian-honeycomb-cake-recipe/
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Quiche recipes...
Check out this websites...
http://www.bestrecipes.com.au/recipe/Mushroom-and-Leek-Quiche-L5175.html
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http://www.buffchickpea.com/2009/01/leek-mushroom-quiche.html
Leek And Mushroom Quiche..
Leek & Mushroom Quiche
Pate Brisee (freeze 1/2 for later use)
4 leeks, white & light green part only, sliced
1/2 cup water
Salt & Pepper
3 tablespoons butter, divided
6 large white mushrooms, sliced
1 tablespoon balsamic vinegar
3 eggs
1 1/2 cups whipping cream (I did 1/2 skim milk & 1/2 heavy cream)
1/4 cup grated Swiss cheese
Pate Brisee.....recipe
This wonderful recipe for pate brisee is an ideal base.
Ingredients....
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water
Directions...
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
http://www.marthastewart.com
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http://www.bestrecipes.com.au/recipe/Mushroom-and-Leek-Quiche-L5175.html
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http://www.buffchickpea.com/2009/01/leek-mushroom-quiche.html
Leek And Mushroom Quiche..
Pate Brisee (freeze 1/2 for later use)
4 leeks, white & light green part only, sliced
1/2 cup water
Salt & Pepper
3 tablespoons butter, divided
6 large white mushrooms, sliced
1 tablespoon balsamic vinegar
3 eggs
1 1/2 cups whipping cream (I did 1/2 skim milk & 1/2 heavy cream)
1/4 cup grated Swiss cheese
Preheat oven to 400 degrees.
Using half of the pate brisee, roll out the dough to fit a 9-inch tart pan (with a removable bottom). Press into pan, and trim edges flush with the sides using a rolling pin or knife. Prick the bottom of the crust with a fork to prevent it from puffing up.
Line the crust with a layer of aluminum foil, and then fill the tart shell with pie weights, rice, or dried beans. Bake for 8-9 minutes, remove the foil and weights, and bake an additional 3 minutes, until the crust just starts to color. Set aside to cool.
Lower oven temperature to 375 degrees.
Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until the liquid has almost evaporated (watch carefully so it doesn't burn), this takes about 8-10 minutes. Keep covered, lower heat, and stew gently for 20 minutes until leeks are very tender, stirring occasionally. Set aside in a separate bowl.
Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and vinegar. Cover pan and cook over moderately low heat for 8 minutes. Uncover, raise heat, and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.
Whisk the eggs, cream/milk, and a little salt and pepper in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Pour into the pastry shell, and sprinkle the cheese on top. Bake in upper third of the oven for 30 minutes until puffed and golden-brown.
*You'll definately have extra filling leftover. I put mine in the fridge, and made scrambled eggs with it the next morning after adding a couple more eggs.*
Using half of the pate brisee, roll out the dough to fit a 9-inch tart pan (with a removable bottom). Press into pan, and trim edges flush with the sides using a rolling pin or knife. Prick the bottom of the crust with a fork to prevent it from puffing up.
Line the crust with a layer of aluminum foil, and then fill the tart shell with pie weights, rice, or dried beans. Bake for 8-9 minutes, remove the foil and weights, and bake an additional 3 minutes, until the crust just starts to color. Set aside to cool.
Lower oven temperature to 375 degrees.
Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until the liquid has almost evaporated (watch carefully so it doesn't burn), this takes about 8-10 minutes. Keep covered, lower heat, and stew gently for 20 minutes until leeks are very tender, stirring occasionally. Set aside in a separate bowl.
Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and vinegar. Cover pan and cook over moderately low heat for 8 minutes. Uncover, raise heat, and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.
Whisk the eggs, cream/milk, and a little salt and pepper in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Pour into the pastry shell, and sprinkle the cheese on top. Bake in upper third of the oven for 30 minutes until puffed and golden-brown.
*You'll definately have extra filling leftover. I put mine in the fridge, and made scrambled eggs with it the next morning after adding a couple more eggs.*
Pate Brisee.....recipe
This wonderful recipe for pate brisee is an ideal base.
Ingredients....
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water
Directions...
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
http://www.marthastewart.com
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BROCCOLI MUSHROOM LEEK QUICHE
Ingredients
1 pie shell (store-bought or homemade)
1 tbsp olive oil
1 leek
8 mushrooms
2 cloves of garlic, minced
1 broccoli crown
2 stems of fresh rosemary
3 eggs
1 1/4 cups skim milk
1/2 tsp salt
1/2 tsp pepper
Shredded Swiss, cheddar, and Monterrey Jack cheese (optional)
1 tbsp olive oil
1 leek
8 mushrooms
2 cloves of garlic, minced
1 broccoli crown
2 stems of fresh rosemary
3 eggs
1 1/4 cups skim milk
1/2 tsp salt
1/2 tsp pepper
Shredded Swiss, cheddar, and Monterrey Jack cheese (optional)
Directions
- If you're using a frozen pie shell, remove it from the freezer. I used one made by Wholly Wholesome. Preheat the oven to 350° F.
- Place a pan on medium heat and add the olive oil. While that's heating up, slice the leeks and add them to the pan.
- Slice the mushrooms and mix them in with the leeks. Add the garlic and stir often. Don't cover the pan because you want the water to evaporate. Allow to cook for five minutes.
- Cut up the broccoli crown in small pieces and add that to the pan. Cook for another five minutes, then add the fresh rosemary. Mix well and cook for one more minute and then remove from the heat.
- In a separate bowl, crack the three eggs and scramble them slightly. Add the milk, salt, and pepper and stir well.
- Pour the vegetable mixture into the pie shell.
- Place the pie shell on a foil covered cookie sheet. Then carefully pour in the egg mixture. If you want to, sprinkle some cheese on the top. Since this quiche contains no cream, it takes longer to cook, so bake for 40 minutes. You'll know it's ready when you poke a knife in the quiche and it comes out clean.
- Allow to cool for at least 10 minutes before cutting. It tastes great out of the oven, but even better the next day, just warm it up in the micr
- owave.
Apple Crisp...dessert
Joy of Baking...recipe
Topping:
1/2 cup (65 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg (optional)
1/8 teaspoon salt
6 tablespoons (84 grams) cold unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats
1/3 cup (40 grams) chopped walnuts or pecans
Filling:
6 cups (1.2 L) Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch (2.5 cm) chunks)
1 cup fresh blackberries or raspberries (optional)
Juice of 1/2 lemon
1 teaspoon lemon zest
3 tablespoons (40 grams) white granulated sugar
Method...
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. (Can also make 8 individual ramekins.)
Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.
Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish Spread the topping evenly over the apples.
Bake for approximately 30-40 minutes (20- 25 minutes for individual ramekins) or until bubbly and the topping is golden brown. (If you insert the tip of a sharp knife into a chunk of apple, it should be tender, not mushy.) Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.
Makes 4 - 6 servings.
Topping:
1/2 cup (65 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg (optional)
1/8 teaspoon salt
6 tablespoons (84 grams) cold unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats
1/3 cup (40 grams) chopped walnuts or pecans
Filling:
6 cups (1.2 L) Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch (2.5 cm) chunks)
1 cup fresh blackberries or raspberries (optional)
Juice of 1/2 lemon
1 teaspoon lemon zest
3 tablespoons (40 grams) white granulated sugar
Method...
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. (Can also make 8 individual ramekins.)
Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.
Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish Spread the topping evenly over the apples.
Bake for approximately 30-40 minutes (20- 25 minutes for individual ramekins) or until bubbly and the topping is golden brown. (If you insert the tip of a sharp knife into a chunk of apple, it should be tender, not mushy.) Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.
Makes 4 - 6 servings.
Brownies...Joy of Baking
Ingredients...
5 ounces (150 grams) semisweet or bittersweet chocolatechopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional)
Method....
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).
Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.
Makes 16 brownies.
Reference:
Lewis, Matt & Nelson, Alison. Chocolate Bar. Running Press. Philadelphia: 2004.
http://www.joyofbaking.com/
5 ounces (150 grams) semisweet or bittersweet chocolatechopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional)
Method....
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).
Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.
Makes 16 brownies.
Reference:
Lewis, Matt & Nelson, Alison. Chocolate Bar. Running Press. Philadelphia: 2004.
http://www.joyofbaking.com/
Chocolate Desserts from ...
Welcome to Cooking With Alia...from Morroco..
Morocco is known for its beautiful North African landscape, wonderful people, and amazing cuisine!
Morocco is known for its beautiful North African landscape, wonderful people, and amazing cuisine!
Royal Chocolate Biscuit Cake...
Chocolate Date Truffles - Father's Day Special!
Morrocon Recipes..
Morrocon Chicken with Saffron Honey....
Ingredients...
2 tbsp olive oil
1 X 1.7 KG chicken, jointed into 8 pieces
1 large onion, roughly chopped
3 cloves garlic, crushed
2 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
800 g tomatoes, roughly chopped
275 ml chicken stock or water
1/2 tsp strands saffron
75 ml (5 tbsp) honey
1 tsp orange flower water
25 g blanched flaked almonds, toasted
small bunch coriander, roughly chopped
couscous or flatbreads, to serve
Method...
1. Heat 2 tablespoons of olive oil in a heavy-based pan. Season the chicken pieces and quickly brown them on all sides. Set the chicken aside and cook the onion in the same pan until soft and just colouring. Stir in the garlic, cinnamon and ginger, cooking for about a minute. Tip in the tomatoes, mix everything together well, turn down the heat, and cook for a further 15 minutes, stirring from time to time.
2. Boil the water or stock and dissolve the saffron in it. Pour this over the vegetables and bring the whole thing up to the boil. Set the chicken pieces on top, together with any juices that have leached out of them, and spoon the liquid over them. Turn down to a gentle simmer, cover and cook until the chicken is tender - it should take about 30 minutes but check after 25 minutes.
3. Remove the chicken pieces, set them aside, cover and keep warm. Now bring the juices to the boil and simmer until well reduced to a kind of 'cream' - it shouldn't be at all sloppy. Add the honey and continue to cook until well reduced and jam-like. Check the seasoning and add the orange flower water. Put the chicken pieces back and warm them through in the sauce.
4. Serve with a sprinkling of toasted almonds and chopped coriander on top and couscous or flat bread on the side.
http://uktv.co.uk/food/recipe/aid/589852
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http://www.cookingwithalia.com/
Ingredients...
2 tbsp olive oil
1 X 1.7 KG chicken, jointed into 8 pieces
1 large onion, roughly chopped
3 cloves garlic, crushed
2 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
800 g tomatoes, roughly chopped
275 ml chicken stock or water
1/2 tsp strands saffron
75 ml (5 tbsp) honey
1 tsp orange flower water
25 g blanched flaked almonds, toasted
small bunch coriander, roughly chopped
couscous or flatbreads, to serve
Method...
1. Heat 2 tablespoons of olive oil in a heavy-based pan. Season the chicken pieces and quickly brown them on all sides. Set the chicken aside and cook the onion in the same pan until soft and just colouring. Stir in the garlic, cinnamon and ginger, cooking for about a minute. Tip in the tomatoes, mix everything together well, turn down the heat, and cook for a further 15 minutes, stirring from time to time.
2. Boil the water or stock and dissolve the saffron in it. Pour this over the vegetables and bring the whole thing up to the boil. Set the chicken pieces on top, together with any juices that have leached out of them, and spoon the liquid over them. Turn down to a gentle simmer, cover and cook until the chicken is tender - it should take about 30 minutes but check after 25 minutes.
3. Remove the chicken pieces, set them aside, cover and keep warm. Now bring the juices to the boil and simmer until well reduced to a kind of 'cream' - it shouldn't be at all sloppy. Add the honey and continue to cook until well reduced and jam-like. Check the seasoning and add the orange flower water. Put the chicken pieces back and warm them through in the sauce.
4. Serve with a sprinkling of toasted almonds and chopped coriander on top and couscous or flat bread on the side.
http://uktv.co.uk/food/recipe/aid/589852
......
http://www.cookingwithalia.com/
Uzbekistan Recipes..
from..
Kovurma Palov - Ferghana Pilaff
1 kg (2 1/4 lb) rice, 500g mutton or beef, 1 kg (36 oz) carrots, 4 onions, 350g vegetable oil, salt, cumin, and cayenne pepper to taste.
Heat oil until white smoke appears. Add sliced onions and sear in oil until reddish-brown. Cut meat in pieces and saute with onions. After a few minutes put in carrot strips and cook until golden. Add water, salt, spices and stew for 20-25 minutes. Add rice and more water, just 1-1.5 cm above surface of rice. Cook uncovered until water evaporates. Cover and cook on low heat 20-25 minutes.
Behili Palov - Pilaff with Qunices
1kg (2 1/4 lb) rice, 300 g mutton or beef, 2-3 quinces, 1 kg (36 oz) carrots, 4 onions, 350g vegetable oil, salt to taste.
Prepare in the same manner as Ferhana Pilaff. Before adding rice, add slices of quince. When pilaff is finished, mix rice and serve in a mound on a large platter topped with quince pieces.
Sarimsokli Palov - Pilaff with Garlic
1 kg (2 1/4 lb) rice, 300g mutton or beef, garlics, 800g (28 oz) carrots, 3-4 onions, 350g vegetable oil, salt and spice to taste.
Wash rice and soak in warm saltwater for 1 1/2-2 hours. Cut meat in small pieces and sear in hot oil. Add sliced onions, after a few minutes put in carrot strip and salt. Add 1:1 water, spices and unpeeled garlic cloves. Stew on low heat for 20-25 minutes. Add rice and cook uncovered until water evaporates. When ready, remove garlic, mix rice and serve in a mound on a large platter. Peel garlic and arrange on top.
Mayizli Palov - Bukhoro Pilaff with Raisins
1 kg (2 1/4 lb) rice, 150g (5-6 oz) raisins, 800g (28 oz) carrots, 3-4 onions, 350g vegetable oil, salt and spices to taste.
In a cauldron, sear sliced onions in very hot oil until reddish-brown. Then add carrot strips and cook until golden. Stir in water, salt and water, then add to cauldron. Add rice and more water, just 1-1.5 cm above the surface of rice. Cook uncovered until water evaporates. Cover and cook on low heat 20-25 minutes or until done.
Sofakli Palov - Samarkand Pilaff
1 kg (2 1/4 lb) rice, 400g (14 oz) mutton or beef, 800g (28 oz) carrots, 400g (14 oz) onions, 300g or 1 1/4 cup vegetable oil, salt and spices to taste.
Wash rice and place in cauldron with salty water and bring to a boil. When completely cooked, drain the rice. Separately boil whole peeled carrots with the meat. Cut meat in pieces and the carrots in thin strips. Mix together, add a bit of salt, ground red or black pepper. Sear slice onions in very hot oil. When reddish-brown, remove and combine with meat and carrots. Put a servings of rice in kosas, coat with hot fat and top with mix of meat, carrots and onions.
Kovurma Palov - Kashkadarin Pilaff
1 kg (2 1/4 lb) rice, 1 kg mutton or beef, 800 g (28 oz) carrots, 300 g (11 oz) onions, 300 g or 1 1/4 cup vegetable oil, salt and spices to taste.
Cut meat in pieces, marinate, and mix with sliced onions, salt, black pepper, and cumin. Heat oil until white smoke appears. Add meat and sliced onions and sear in oil. Then add carrot strips and water and stew until carrots become tender. Add rice and more water. When rice kernels swell, cover and cook on low heat another 15-20 minutes. Serve on large platter or on individual plates.
Kovatok Palov - Pilaff with Stuffed Grape Leaves
1 kg (2 1/4 lb) rice, 500 g (18 oz) mutton or beef, 800 g carrots, 3 onions, 350 g or 1 cup vegetable oil, 85-90 grape leaves, salt and spices to taste.
Divide meat into two parts - the base and the filling. Put the other half of the meat through a meat-grinder and combine well with sliced onions and spices. Rinse off the young grape leaves in cold water and place flattened on the work surface. Put a small amount of the meat filling in each leaf and secure roll with thread. Boil the dolmas in a separate pot. Prepare pilaff as per Kovurma Palov recipe above. Add dolmas to the pilaff after pouring water on sauteed meat and carrots. When ready, mix rice and serve in a mound on a large platter topped with dolmas.
Nuhatli Palov - Pilaff with Chickpeas
1 kg (2 1/4 lb) rice, 500 g (18 oz) mutton or beef, 120 g (4-5 oz) chickpeas, 800 g carrots, 3 onions, 300 g or 1 1/4 cup vegetable oil, salt and spices to taste.
Wash rice and soak in salty water 1 1/2-2 hours. Soak chickpeas 5-6 hours or use canned chickpeas. Sear meat and sliced onions in oil until reddish-brown. Add carrot strips and mix thoroughly. Add 1:1 water, chickpeas, salt, and spices and stew for 20-25 minutes. Add rice and cook on low heat 30 minutes.
Tovukli Palov - Pilaff with Chicken
1 kg (2 1/4 lb) rice, 1 whole chicken, 800 g carrots, 4 onions, 300 g or 1/4 cup vegetable oil, salt and spices to taste.
Wash a prepared chicken and chop into portions. Add sliced onions to cauldron and sear in hot oil. Then add chicken pieces and gry well. Follow remaining Kovurma Palov recipe from above.
Shavlya - Rice Porridge with Meat
600g (21 oz) rice, 400g (14 oz) mutton or beef, 400g carrots, 2 tomatoes, 3 onions, 350g or 1 2/5 cups vegetable oil, pinch of black pepper, salt to taste.
Cut meat into small cubes, sear in hot oil. Combine with sliced onions, strips of carrots, and tomatoes. Saute well, then add water, bring to a boil, and season. Put in pre-soaked riceand cook strings often. Whenthe water evaporates cover and cook until done. To serve, sprinkle with choped green onions.
Moshkichiri - Mung Bean Porridge
300 g or 3 cups mung beans, 500 g or 2 1/2 cups rice, 200 g mutton or beef, 300 g or 1 1/4 cup vegetable oil, 3 onions, 1 bundle (4 oz) green onions, salt to taste.
Cut meat into pieces, place in a soup kettle and sear in hot oil. Add sliced onions and continuing frying until onions are half-cooked. Add water or stock and mung beans and simmer until they open. Then add rice, salt and cook until rice is done, stirring often. Serve in bowls and garnish with fried onions.
Halim - Wheat Porridge
1 kg (2 1/4 lb) wheat grain, 600 g (21 oz) mutton or beef, 400 g 1 3/4 cups vegetable oil, salt, cinnamon.
Crush wheat with mortar and pestle, rinse in water to separate husks. Sift and soak in hot water 5-6 hours. Cut meat into 50-60 g (2 oz) pieces and sear in hot oil. Add soaked wheat and water. Cook, constantly stirring, on low heat 1 1/2 hours. Add salt. Before serving season with ground black pepper and cinnamon.
Ajabsanda - Vegetable Stew
500 g (18 oz) boneless mutton or beef, 150 g (5-6 oz) animal fat, 500 g (18 oz) each potatoes, carrots, tomatoes, 100 g (3-4 oz) garlic, 2 bell peppers, 1 bunch or 30 g (1 oz) fresh coriander, salt and spices to taste.
On the bottom of a small pot, arrange peeled and cubed potatoes. Then layer with thin strips of carrots, followed by quartered tomatoes, sliced onions, choped garlic, and finally small pieces of meat and fat. Remember to season each layer with a little salt, ground black pepper and cumin. Now place the small pot with ingredients in a larger pot. Pour water in larger pot so that it comes up a little over half way up the sides of the smaller pot. Cover larger pot and steam about 2 hours. Check occasionally to ensure that the water does not completely boil off.
"Samarkand" Dimlamasi - Samarkand Stew
300 g (11 oz) mutton, 50 g (2 oz) onions, 60 g (2 oz) carrots, 100 g (3-4 oz) tomatoes, 200 g (7 oz) potatoes, 60 g bell peppers, 20 g (1 oz) butter, 10 cloves garlic, 20 g or 1 1/2 tablespoons water, 1 bunch or 30 g (1 oz) fresh dill, salt and spices to taste.
Cut meat into small pieces, tenderize, and season. Place portion of meat in individual earthenware casseroles, layer with sliced potatoes, carrots, tomatoes, garlic, onions, bell peppers, and chopped greens. Add stock or water and butter and bake covered.
Kovurma - Stewed Meat
400 g (14 oz) mutton or beef, 1 kg potatoes, 3 onions, 3 carrots, 4 tomatoes, 2 tablespoons tomato paste, 150 g or 5/8 cup vegetable oil, 1/2 bunch or 15 g (1/2 oz) fresh dill, 1/2 bundle (2 oz) green onions, salt and spices to taste.
Cut meat into small pieces, sear in hot oil. Add sliced onions and saute until golden-brown. Then add tomatoes and mix well. Remove frem heat and add cubed or sliced potatoes and carrots. Cook another 10-12 minutes, mix in salt, spices, cover with water and bring to a boil. Stew until potatoes are done. Garnish with chopped green onions or fresh coriander.
Kovatok Dulma - Stuffed Grape Leaves (Dolmas)
50 grape leaves, 500g (18 oz) mutton or beef, 500g onions, 50g (2 oz) butter, salt, pepper, and spices to taste.
Put the meat through a meat-grinder and combine well with sliced onices, salt, red and black pepper. RInse off the young grape leaves in cold water and place flattened on the work surface. Put a small amount of the meat filling in each leaf and secure roll with thread. Place dolmas, weighted, in tight rows in a large pot, add water, butter, and spices. Cook on low heat 25 minutes. Serve 8-10 dolmas on a plate and puor broth over the top.
Karam Dulma - Stuffed Cabbage
1 kg (2 1/4 lb) mutton or beef, 200g (7 oz) rice, 1 head of cabbage, 1 egg, 4 onions, 3 tomatoes, pinch of black pepper and red chili pepper, salt to taste.
Put the meat through a meat-grinder and combine well with rice, chopped onions, juice from sliced tomatoes, raw egg. salt and black pepper. Place head of cabbage in large pot with boiling water. Blanch about 5 minutes, remove from pot and arrange individual leave on your work surface. Put a fair amount of the meat filling on each leaf and roll up. Boil bones in soup kettle, adding salt, and a whole dried chili for seasoning. Pour strained broth just covering cabbage rolls, cover and cook about 30 minutes.
Bulgori Dulma - Stuffed Bell Peppers
1 kg 12 sweet bell peppers, 500g (18 oz) mutton or beef, 100g rice or 1/2 cup rice, 1 egg, 4 onions, 3 tomatoes, salt, black pepper and bay leaf.
Put meat through a meat-grinder and combine with pre-soaked rice, beaten egg, finely chopped onions, salt and black pepper. To make stuffed peppers, remove stems and seeds from bell peppers and fill with meat mixture. In a large pot, boil meat bones to make broth, place stuffed bell peppers on top and cook over low heat about 30 minutes. Serve 4-6 peppers on each plate and top with strained broth.
Kabob - Shish Kebab
1 kg (2 1/4 lb) boneless mutton or beef, 3 onions, 1 teaspoon salt, wine vinegar, red or black pepper, and coriander to taste.
Cut meat into pieces and salt. Mix with remaining ingredients in an enamel or china bowl and marinate several hours. Remove meat only, thread on skewers (the final piece should be fat) and grill over hot coals. Serve with sliced onions.
Kiyma Kabob - Minced Kebab
1 kg boneless mutton, 3 onions, 1 egg, 3-4 tablespoons flour, pinch cayenne pepper, salt to taste.
Mince fatty mutton in meat-grinder two times. Mix well with onions, cayenne pepper, and salt. Shape mixture into small links, thread on skewers and dust with flour. Grill over hot coals. Serve with sliced onions and tomato salad.
Jigar Kabob - Liver Kebab
500 g sheep or beef liver, 300 g mutton fat, 300 g (11 oz) onions, 200 g or 1 1/2 cups flour, pepper and salt to taste.
Clean the liver, cut mutton fut into 10-15 g pieces. Salt and dredge in flour. Thread liver on skewers, alternating with pieces of fat, and grill over hot coals. Place liver on a serving dish, top with finely sliced onions, salt and freshly ground pepper.
Tovuk Kabob - Chicken Kebab
1 chicken, 3 onions, wine vinegar, salt, coriander seeds, and cumin to taste.
Cut the cleaned and boned chicken into 20-25 g pieces. Combine well with chopped onions, vinegar, salt and spices. Cover and set aside in a cool place for 8-10 hours. Thread 4-5 pieces of chicken on skewers and grill over hot coals. Serve sprinkled with sliced onions.
Dimlama Kabob
500 g (18 oz) mutton, 300 g (11 oz) onions, 80 g or 1/3 cup water, fresh coriander, dill, cayenne pepper, and salt to taste.
Cut mutton into 20-25 g pieces, add salt and pepper. Place in individual serving size earthware pots, alternating layers of meat with chopped onions and greens. Add a bit of water to each pot and cook in oven until ready. Serve with greens.
http://www.uzbekcuisine.com/meal.html
Kovurma Palov - Ferghana Pilaff
1 kg (2 1/4 lb) rice, 500g mutton or beef, 1 kg (36 oz) carrots, 4 onions, 350g vegetable oil, salt, cumin, and cayenne pepper to taste.
Heat oil until white smoke appears. Add sliced onions and sear in oil until reddish-brown. Cut meat in pieces and saute with onions. After a few minutes put in carrot strips and cook until golden. Add water, salt, spices and stew for 20-25 minutes. Add rice and more water, just 1-1.5 cm above surface of rice. Cook uncovered until water evaporates. Cover and cook on low heat 20-25 minutes.
Behili Palov - Pilaff with Qunices
1kg (2 1/4 lb) rice, 300 g mutton or beef, 2-3 quinces, 1 kg (36 oz) carrots, 4 onions, 350g vegetable oil, salt to taste.
Prepare in the same manner as Ferhana Pilaff. Before adding rice, add slices of quince. When pilaff is finished, mix rice and serve in a mound on a large platter topped with quince pieces.
Sarimsokli Palov - Pilaff with Garlic
1 kg (2 1/4 lb) rice, 300g mutton or beef, garlics, 800g (28 oz) carrots, 3-4 onions, 350g vegetable oil, salt and spice to taste.
Wash rice and soak in warm saltwater for 1 1/2-2 hours. Cut meat in small pieces and sear in hot oil. Add sliced onions, after a few minutes put in carrot strip and salt. Add 1:1 water, spices and unpeeled garlic cloves. Stew on low heat for 20-25 minutes. Add rice and cook uncovered until water evaporates. When ready, remove garlic, mix rice and serve in a mound on a large platter. Peel garlic and arrange on top.
Mayizli Palov - Bukhoro Pilaff with Raisins
1 kg (2 1/4 lb) rice, 150g (5-6 oz) raisins, 800g (28 oz) carrots, 3-4 onions, 350g vegetable oil, salt and spices to taste.
In a cauldron, sear sliced onions in very hot oil until reddish-brown. Then add carrot strips and cook until golden. Stir in water, salt and water, then add to cauldron. Add rice and more water, just 1-1.5 cm above the surface of rice. Cook uncovered until water evaporates. Cover and cook on low heat 20-25 minutes or until done.
Sofakli Palov - Samarkand Pilaff
1 kg (2 1/4 lb) rice, 400g (14 oz) mutton or beef, 800g (28 oz) carrots, 400g (14 oz) onions, 300g or 1 1/4 cup vegetable oil, salt and spices to taste.
Wash rice and place in cauldron with salty water and bring to a boil. When completely cooked, drain the rice. Separately boil whole peeled carrots with the meat. Cut meat in pieces and the carrots in thin strips. Mix together, add a bit of salt, ground red or black pepper. Sear slice onions in very hot oil. When reddish-brown, remove and combine with meat and carrots. Put a servings of rice in kosas, coat with hot fat and top with mix of meat, carrots and onions.
Kovurma Palov - Kashkadarin Pilaff
1 kg (2 1/4 lb) rice, 1 kg mutton or beef, 800 g (28 oz) carrots, 300 g (11 oz) onions, 300 g or 1 1/4 cup vegetable oil, salt and spices to taste.
Cut meat in pieces, marinate, and mix with sliced onions, salt, black pepper, and cumin. Heat oil until white smoke appears. Add meat and sliced onions and sear in oil. Then add carrot strips and water and stew until carrots become tender. Add rice and more water. When rice kernels swell, cover and cook on low heat another 15-20 minutes. Serve on large platter or on individual plates.
Kovatok Palov - Pilaff with Stuffed Grape Leaves
1 kg (2 1/4 lb) rice, 500 g (18 oz) mutton or beef, 800 g carrots, 3 onions, 350 g or 1 cup vegetable oil, 85-90 grape leaves, salt and spices to taste.
Divide meat into two parts - the base and the filling. Put the other half of the meat through a meat-grinder and combine well with sliced onions and spices. Rinse off the young grape leaves in cold water and place flattened on the work surface. Put a small amount of the meat filling in each leaf and secure roll with thread. Boil the dolmas in a separate pot. Prepare pilaff as per Kovurma Palov recipe above. Add dolmas to the pilaff after pouring water on sauteed meat and carrots. When ready, mix rice and serve in a mound on a large platter topped with dolmas.
Nuhatli Palov - Pilaff with Chickpeas
1 kg (2 1/4 lb) rice, 500 g (18 oz) mutton or beef, 120 g (4-5 oz) chickpeas, 800 g carrots, 3 onions, 300 g or 1 1/4 cup vegetable oil, salt and spices to taste.
Wash rice and soak in salty water 1 1/2-2 hours. Soak chickpeas 5-6 hours or use canned chickpeas. Sear meat and sliced onions in oil until reddish-brown. Add carrot strips and mix thoroughly. Add 1:1 water, chickpeas, salt, and spices and stew for 20-25 minutes. Add rice and cook on low heat 30 minutes.
Tovukli Palov - Pilaff with Chicken
1 kg (2 1/4 lb) rice, 1 whole chicken, 800 g carrots, 4 onions, 300 g or 1/4 cup vegetable oil, salt and spices to taste.
Wash a prepared chicken and chop into portions. Add sliced onions to cauldron and sear in hot oil. Then add chicken pieces and gry well. Follow remaining Kovurma Palov recipe from above.
Shavlya - Rice Porridge with Meat
600g (21 oz) rice, 400g (14 oz) mutton or beef, 400g carrots, 2 tomatoes, 3 onions, 350g or 1 2/5 cups vegetable oil, pinch of black pepper, salt to taste.
Cut meat into small cubes, sear in hot oil. Combine with sliced onions, strips of carrots, and tomatoes. Saute well, then add water, bring to a boil, and season. Put in pre-soaked riceand cook strings often. Whenthe water evaporates cover and cook until done. To serve, sprinkle with choped green onions.
Moshkichiri - Mung Bean Porridge
300 g or 3 cups mung beans, 500 g or 2 1/2 cups rice, 200 g mutton or beef, 300 g or 1 1/4 cup vegetable oil, 3 onions, 1 bundle (4 oz) green onions, salt to taste.
Cut meat into pieces, place in a soup kettle and sear in hot oil. Add sliced onions and continuing frying until onions are half-cooked. Add water or stock and mung beans and simmer until they open. Then add rice, salt and cook until rice is done, stirring often. Serve in bowls and garnish with fried onions.
Halim - Wheat Porridge
1 kg (2 1/4 lb) wheat grain, 600 g (21 oz) mutton or beef, 400 g 1 3/4 cups vegetable oil, salt, cinnamon.
Crush wheat with mortar and pestle, rinse in water to separate husks. Sift and soak in hot water 5-6 hours. Cut meat into 50-60 g (2 oz) pieces and sear in hot oil. Add soaked wheat and water. Cook, constantly stirring, on low heat 1 1/2 hours. Add salt. Before serving season with ground black pepper and cinnamon.
Ajabsanda - Vegetable Stew
500 g (18 oz) boneless mutton or beef, 150 g (5-6 oz) animal fat, 500 g (18 oz) each potatoes, carrots, tomatoes, 100 g (3-4 oz) garlic, 2 bell peppers, 1 bunch or 30 g (1 oz) fresh coriander, salt and spices to taste.
On the bottom of a small pot, arrange peeled and cubed potatoes. Then layer with thin strips of carrots, followed by quartered tomatoes, sliced onions, choped garlic, and finally small pieces of meat and fat. Remember to season each layer with a little salt, ground black pepper and cumin. Now place the small pot with ingredients in a larger pot. Pour water in larger pot so that it comes up a little over half way up the sides of the smaller pot. Cover larger pot and steam about 2 hours. Check occasionally to ensure that the water does not completely boil off.
"Samarkand" Dimlamasi - Samarkand Stew
300 g (11 oz) mutton, 50 g (2 oz) onions, 60 g (2 oz) carrots, 100 g (3-4 oz) tomatoes, 200 g (7 oz) potatoes, 60 g bell peppers, 20 g (1 oz) butter, 10 cloves garlic, 20 g or 1 1/2 tablespoons water, 1 bunch or 30 g (1 oz) fresh dill, salt and spices to taste.
Cut meat into small pieces, tenderize, and season. Place portion of meat in individual earthenware casseroles, layer with sliced potatoes, carrots, tomatoes, garlic, onions, bell peppers, and chopped greens. Add stock or water and butter and bake covered.
Kovurma - Stewed Meat
400 g (14 oz) mutton or beef, 1 kg potatoes, 3 onions, 3 carrots, 4 tomatoes, 2 tablespoons tomato paste, 150 g or 5/8 cup vegetable oil, 1/2 bunch or 15 g (1/2 oz) fresh dill, 1/2 bundle (2 oz) green onions, salt and spices to taste.
Cut meat into small pieces, sear in hot oil. Add sliced onions and saute until golden-brown. Then add tomatoes and mix well. Remove frem heat and add cubed or sliced potatoes and carrots. Cook another 10-12 minutes, mix in salt, spices, cover with water and bring to a boil. Stew until potatoes are done. Garnish with chopped green onions or fresh coriander.
Kovatok Dulma - Stuffed Grape Leaves (Dolmas)
50 grape leaves, 500g (18 oz) mutton or beef, 500g onions, 50g (2 oz) butter, salt, pepper, and spices to taste.
Put the meat through a meat-grinder and combine well with sliced onices, salt, red and black pepper. RInse off the young grape leaves in cold water and place flattened on the work surface. Put a small amount of the meat filling in each leaf and secure roll with thread. Place dolmas, weighted, in tight rows in a large pot, add water, butter, and spices. Cook on low heat 25 minutes. Serve 8-10 dolmas on a plate and puor broth over the top.
Karam Dulma - Stuffed Cabbage
1 kg (2 1/4 lb) mutton or beef, 200g (7 oz) rice, 1 head of cabbage, 1 egg, 4 onions, 3 tomatoes, pinch of black pepper and red chili pepper, salt to taste.
Put the meat through a meat-grinder and combine well with rice, chopped onions, juice from sliced tomatoes, raw egg. salt and black pepper. Place head of cabbage in large pot with boiling water. Blanch about 5 minutes, remove from pot and arrange individual leave on your work surface. Put a fair amount of the meat filling on each leaf and roll up. Boil bones in soup kettle, adding salt, and a whole dried chili for seasoning. Pour strained broth just covering cabbage rolls, cover and cook about 30 minutes.
Bulgori Dulma - Stuffed Bell Peppers
1 kg 12 sweet bell peppers, 500g (18 oz) mutton or beef, 100g rice or 1/2 cup rice, 1 egg, 4 onions, 3 tomatoes, salt, black pepper and bay leaf.
Put meat through a meat-grinder and combine with pre-soaked rice, beaten egg, finely chopped onions, salt and black pepper. To make stuffed peppers, remove stems and seeds from bell peppers and fill with meat mixture. In a large pot, boil meat bones to make broth, place stuffed bell peppers on top and cook over low heat about 30 minutes. Serve 4-6 peppers on each plate and top with strained broth.
Kabob - Shish Kebab
1 kg (2 1/4 lb) boneless mutton or beef, 3 onions, 1 teaspoon salt, wine vinegar, red or black pepper, and coriander to taste.
Cut meat into pieces and salt. Mix with remaining ingredients in an enamel or china bowl and marinate several hours. Remove meat only, thread on skewers (the final piece should be fat) and grill over hot coals. Serve with sliced onions.
Kiyma Kabob - Minced Kebab
1 kg boneless mutton, 3 onions, 1 egg, 3-4 tablespoons flour, pinch cayenne pepper, salt to taste.
Mince fatty mutton in meat-grinder two times. Mix well with onions, cayenne pepper, and salt. Shape mixture into small links, thread on skewers and dust with flour. Grill over hot coals. Serve with sliced onions and tomato salad.
Jigar Kabob - Liver Kebab
500 g sheep or beef liver, 300 g mutton fat, 300 g (11 oz) onions, 200 g or 1 1/2 cups flour, pepper and salt to taste.
Clean the liver, cut mutton fut into 10-15 g pieces. Salt and dredge in flour. Thread liver on skewers, alternating with pieces of fat, and grill over hot coals. Place liver on a serving dish, top with finely sliced onions, salt and freshly ground pepper.
Tovuk Kabob - Chicken Kebab
1 chicken, 3 onions, wine vinegar, salt, coriander seeds, and cumin to taste.
Cut the cleaned and boned chicken into 20-25 g pieces. Combine well with chopped onions, vinegar, salt and spices. Cover and set aside in a cool place for 8-10 hours. Thread 4-5 pieces of chicken on skewers and grill over hot coals. Serve sprinkled with sliced onions.
Dimlama Kabob
500 g (18 oz) mutton, 300 g (11 oz) onions, 80 g or 1/3 cup water, fresh coriander, dill, cayenne pepper, and salt to taste.
Cut mutton into 20-25 g pieces, add salt and pepper. Place in individual serving size earthware pots, alternating layers of meat with chopped onions and greens. Add a bit of water to each pot and cook in oven until ready. Serve with greens.
http://www.uzbekcuisine.com/meal.html
Sofakli Palov - Samarkand Pilaff
Uzbekistan recipe...main course..
Ingredients...
1 kg (2 1/4 lb) rice,
400g (14 oz) mutton or beef,
800g (28 oz) carrots,
400g (14 oz) onions,
300g or 1 1/4 cup vegetable oil,
salt and spices to taste.
Directions..
Wash rice and place in cauldron with salty water and bring to a boil.
When completely cooked, drain the rice.
Separately boil whole peeled carrots with the meat.
Cut meat in pieces and the carrots in thin strips.
Mix together, add a bit of salt, ground red or black pepper.
Sear slice onions in very hot oil.
When reddish-brown, remove and combine with meat and carrots.
Put a servings of rice in kosas, coat with hot fat and top with mix of meat, carrots and onions.
http://www.uzbekcuisine.com/meal.html
....
Ingredients...
1 kg (2 1/4 lb) rice,
400g (14 oz) mutton or beef,
800g (28 oz) carrots,
400g (14 oz) onions,
300g or 1 1/4 cup vegetable oil,
salt and spices to taste.
Directions..
Wash rice and place in cauldron with salty water and bring to a boil.
When completely cooked, drain the rice.
Separately boil whole peeled carrots with the meat.
Cut meat in pieces and the carrots in thin strips.
Mix together, add a bit of salt, ground red or black pepper.
Sear slice onions in very hot oil.
When reddish-brown, remove and combine with meat and carrots.
Put a servings of rice in kosas, coat with hot fat and top with mix of meat, carrots and onions.
http://www.uzbekcuisine.com/meal.html
....
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