Achchik-chuchuk

Achchik-chuchuk

Category: Cold meals and snacks

Kitchen: uzbek

Ingredients
Tomatoes (preferably thin-skinned and juicy)	500 g
White sweet onion	300 g
Hot red pepper	a little bit
Salt, cottonseed oil	taste

Cooking method

• Tomatoes are cut very thinly, only with a knife, something like this
• Onions can be chopped with a berner grater.
• Mix everything, salt, season with vegetable oil, ideally with cottonseed oil.
• Nothing fancy, but the salad is delicious. I don't know how to do that. In our house, only my husband does it; he learned from his father.

Note

Somewhere on the forum Admin posted this recipe; it was called differently.

P.S. I still have cucumbers in the photo, but this is folk art. Real achchik - no cucumbers.

I confirm - the salad is very tasty

My version Tomato and onion salad (Achchik - chuchuk) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135238.0

Any option has the right to life on the forum we will not come

MMM what a wonderful salad !!!!
The spouse is just delighted !!!

Virgin, and I once ate a canned Uzbek salad, there are tomatoes without a skin, in their own juice and something else .... But the tomatoes, as fresh ... The name was consonant ... maybe who has such a recipe? Plizzz

I did these, it was very tasty, we ran out of them right after the new year ...
🔗

[here]

And I have such a salad here

[here]

And I have such a salad here

Hee-and-and-traya! In winter I posted it ......
And who does something? How many times have I tried - well, I can't do it! I remember the tomatoes, then I'll make them with meat - br-r-r -....... I tried it on the blackboard - my husband swears - not so ...

Yes, I am!

They do everything, including children The whole secret is in the knife. I bought a knife in Ikea with a soooooo file, cuts tomatoes of any ripeness into slices a millimeter thick

Yes, I am!

They do everything, including children The whole secret is in the knife. I bought a knife in Ikea with a soooooo file, cuts tomatoes of any ripeness into slices a millimeter thick

Well, that's it, so this is not for average minds ........
Give me at least some kind of knife ... I'm not friends with cutting, I have marks on my hands from cutting ...
My hubby chicks with any knife, if only he was sharp.

Yes, any sharp one can be, but the one with teeth, clings to the skin better ...

Hands in the picture of your husband? Beautiful I love beautiful hands

Give me at least some kind of knife ... I'm not friends with cutting, I have marks on my hands from cutting ...
My hubby chicks with any knife, if only he was sharp.

otozh. I even cut an onion by inserting such a bow holder into it, because without it, thin half rings will not come out into life.
and the godfather takes a hatchet, an onion - and so quickly, bang-bang-bang - and the onion is thinly cut! kapets ... I would have chopped everything off from this hatchet: hands, a board, a table, cats running past. in short, everything, okoromya onions.
probably, you still need to have a hyst to this.

Yes, any sharp one can be, but the one with teeth, clings to the skin better ...

Hands in the picture of your husband? Beautiful I love beautiful hands

Yes, I have with teeth, the real Brazilian - to the point; and the husband recognizes the usual for these salads.
Whose hands?
What are you hinting at ... yes about me ... yes, I’m already a lope, oh, I blushed all over

it is good to add hard grated cheese to such a salad, very tasty.

[MariV]

MariV

it is good to add hard grated cheese to such a salad, very tasty.

I believe!
But my husband will not eat; and I would love to do this!

Oh, we have a brother, Kolik, he is from Kyrgyzstan, so he also only recognizes a knife. .. And when he turns his back, we are with Ksenia-Berner-dynts-dynts and ready. The main thing is to clean up Berner as soon as possible, he will start whining that everything has been ruined for him, let's peel the onions in a new way, etc.

I believe!
But my husband will not eat; and I would love to do this!

current without cucumbers, I meant tomatoes + cheese

current without cucumbers, I meant tomatoes + cheese

OK!

And more cheese!

You can also put some sumac ...

Can!

You can put mayonnaise and there will be a salad of tomatoes, onions, gurtsov, something else with mayonens

You can, Manya, everything is possible!

🔗 This site has a wonderful recipe for "Achuchuk". I have been doing it for 2-3 years and be sure to remove the skin. This is the best preparation for the winter, the taste of fresh tomatoes. Already in the plate I add the washed to the hall. water onions, a little garlic, herbs and salt.

According to the link, this is not Achchik-chuchuk salad, but just a tomato preparation for the winter

Achchik salad - chuchuk is prepared only from ripe tomatoes and onions, very thinly sliced:
Recipe from the book "Markhamat" (Uzbek cuisine). This is one of the most common salads in Uzbekistan. To cook achchik-chuchuk requires a certain skill. According to the classical method, it is prepared without the cutting board, which we are used to using for cutting vegetables. Tomatoes and onions are cut by hand, by weight. This requires a very sharp knife.

And Olya made this salad quite right.

Tan, this is not me - this is my husband, who grew up in Tashkent. And his father taught, and that - a friend. I was not capable of this before, and now, one and a half-handed, - all the more

Tan, this is not me - this is my husband, who grew up in Tashkent. And his father taught, and that - a friend. I was not capable of this before, and now, one and a half-handed, - all the more

Olya, it doesn't matter who
The main thing is the right ingredients and the right cutting, not coarsely chopped tomatoes in a jar under the lid

I like to cook such a salad in the summer, from very ripe tomatoes, then it's a miracle, how delicious

I tried it on the blackboard - my husband swears - not so ...

But if you chop on the board until they see, they don't notice the difference, it's checked. This is a purely psychological moment, probably))).

Olya, it doesn't matter who
The main thing is the right ingredients and the right cutting, not coarsely chopped tomatoes in a jar under the lid

I like to cook such a salad in the summer, from very ripe tomatoes, then it's a miracle, how delicious

Yes!

But if you chop on the board until they see, they don't notice the difference, it's checked. This is a purely psychological moment, probably))).

Nope, it won't work - I tried it, planed it on the Berner, very thinly, not that ...., my husband rejected and said not to climb where it was necessary.

Girls, I always make a similar salad on a festive table - with minor changes - I have tomatoes, onions, canned green peas and unrefined sunflower oil with a scent of seeds! This salad always leaves first!

Nope, it won't work - I tried it, planed it on the Berner, very thinly, not that ...., my husband rejected and said not to climb where it was necessary.

It is he who knows a sin behind his wife (that he will not chop Berneret) and everything looks perfect, the same. And if you chop tomatoes with a knife on a board (I just talked about tomatoes. They also have a trick - to cut tomatoes over a canopy, although I just don't understand what the tsimes is. Don't choke? So a normal knife doesn't press anywhere) - they don't notice. I mean, my friends didn't notice my hack. And the International Federation of Journalists did not show it?

(They also have a trick - to cut the tomatoes over the canopy, although I don’t understand what the tsimes is. Do they choke? So a normal knife doesn’t press anywhere) - they don’t notice.

We can't understand each other

They cannot understand how we eat sausage with radish on kvass - and it is difficult for us to understand how we can cut tomatoes by weight.Or why are we three carrots in pilaf on a fine grater, and they only cut coarsely with a knife
This is the national food culture

In my opinion, the food culture has nothing to do with it. Because in this case, it is not a matter of taste preferences, but of a technological method. I also cut tomatoes by weight without problems. In the villages this is done very often and my grandmothers did, I'm used to it. In the same way, by weight, I cut cucumbers, potatoes, radishes, dill, etc. By weight, I do it much faster. BUT. I do not feel that this significantly changes the taste of the final product, so I cannot understand the meaning of this technological technique. Here are carrots in pilaf, I NEVER rub. Especially on a fine grater. Only with sticks with a knife. Because it really changes the taste of pilaf.

No, I do not argue at all with the TS as best. How many times I just come across the production of this salad by weight and still can't understand: what do they smell there ?! After all, they smell something if there are individuals who see the difference, like the husband of MariV))).

They don't smell, they see. Look, when we cut a tomato on a board, we must first cut it, at least in half. Right? It will already be seen that the cut is the same and even. And if we cut it by weight, then we keep the tomato whole and cut thin slices (like on a board or berner), but not the same slices, they are all different. How.
Although for me personally, it is easier to cut on a board, even though I grew up in Tashkent.

Today I watched Villa pasta, where Donato explains that mozzarella cannot be touched during cooking, kneaded with your hands, when it comes into contact with the warmth of your hands, the taste of mozzarella changes. He was kneading mozzarella with spinach with a large fork. Apparently Italian Donato feels the difference: tear mozzarella with his hands or knead it with a cold fork.This is their national food: mozzarella, spinach, pasta - and he knows better the change in the taste of cheese with different processing

So it is with Uzbeks, when cutting a tomato, with a knife (warm hands and transfer of human heat to tomatoes) and cutting on a board, albeit with a sharp knife
And there are many such examples, when for us this is eccentricity, but for others it is a tradition that must be strictly observed.

And in Tashkent I ate such a salad with hot ground pepper and vinegar. It was vigorous, but tasty. I thought that it was impossible to do it without these extreme components, but it turns out - you can!
Eh, there are no good tomatoes to smell in summer

There are tomatoes in the markets, as it were Dagestan - the husband only recognizes such.
And to feel the difference, you just have to try and compare.

There are tomatoes in the markets, as it were Dagestan - the husband only recognizes such.

Ol, everything is not right in winter. Although in Tashkent in the winter at the market I bought wonderful tomatoes and at a ridiculous price for Moscow

Of course not. Even tomatoes grown on their own in the Moscow and Tver regions are strikingly different from those in Tashkent.

Today I watched Villa pasta, where Donato explains that mozzarella cannot be touched during cooking, kneaded with your hands, when it comes into contact with the warmth of your hands, the taste of mozzarella changes. He was kneading mozzarella with spinach with a large fork. Apparently Italian Donato feels the difference: tear mozzarella with his hands or knead it with a cold fork.This is their national food: mozzarella, spinach, pasta - and he knows better the change in the taste of cheese with different processing

With all due respect to the Italian Donato, in my opinion about the change in taste in this case is pure self-hypnosis. He will not feel the difference in taste, especially the heat-treated mozzarella, if it is not done in front of his eyes. It must be admitted that this is pure tradition, a psychological component of cooking. I mainly pay attention to technologies that really significantly change the taste or appearance (and indirectly, psychologically, the taste).

With all due respect to the Italian Donato, in my opinion about the change in taste in this case is pure self-hypnosis.

According to the principle: this cannot be, because it simply cannot be
Perhaps not all people have this ability to distinguish between tastes and their subtleties.

And just in general, this is a dead number, to evaluate national tastes and preferences, we will never be able to understand them and accept each other for that they and nationalities

Virgo, about which the dispute is about nothing ...
Achchik - in Uzbek - bitter, spicy. Chuchuk is sweet, if I'm not mistaken. Onion and tomato salad, nothing else. Someone wants to chop vegetables with an ax - for God's sake!
But we are lovers of tradition.
Tastes could not be discussed.....

Removed, sho would not confuse anyone.

🔗 - Uzbek-Russian online dictionary.

[MariV]

The error came out. For some reason, it was postponed for me that the salad was called spicy-salty (we have it salted uuh), now I will know.
Thank you, MariV !

Virgin, and I once ate a canned Uzbek salad, there are tomatoes without a skin, in their own juice and something else .... But the tomatoes, as fresh ... The name was consonant ... maybe who has such a recipe? Plizzz

I am very sorry, but when I gave a link to the Achuchuk salad on another site, I answered this question. I am not pleading with the taste and merits of the salad, which is prepared from fresh tomatoes and cut by weight. But then they ask about canned salad with a natural taste. It's just that the natural taste of tomatoes is not distorted in this workpiece, since no seasonings and salt are used as well. Everything is brought to mind already on the plate. And if we assume that in the preparation of this salad, the tomato is also thinly cut, then in the end, during heat treatment. even without stirring. then the skins will fly to the left. and the juice to the right. You can just use this blank with a natural taste, as a base, as a winter version. In winter, fresh tomatoes, no matter how you cut them, are not edible. I just wanted to say that.

And I did not know that such a salad has a name! My grandmother and her father - she traveled all over Central Asia as a child - that's why she loves him so much! She doesn't need anything else for her soul - just cut the salad just like that and a piece of black bread! And granny is 95 years old!

Believe it or not, my husband and my mother-in-law, who lived in Tashkent for a very long time, also did not know that a salad of chopped tomatoes and onions is called in Uzbek acchik-chuchuk (spicy (bitter) -sweet).

It was I who, by my meticulousness, found this name.

I am very sorry, but when I gave a link to the Achuchuk salad on another site, I answered this question. I am not pleading with the taste and merits of the salad, which is prepared from fresh tomatoes and cut by weight. But then they ask about canned salad with a natural taste. It's just that the natural taste of tomatoes is not distorted in this workpiece, since no seasonings and salt are used as well. Everything is brought to mind already on the plate. And if we assume that in the preparation of this salad, the tomato is also thinly cut, then in the end, during heat treatment. even without stirring. then the skins will fly to the left. and the juice to the right. You can just use this blank with a natural taste, as a base, as a winter version. In winter, fresh tomatoes, no matter how you cut them, are not edible. I just wanted to say that.

Okay, they said - what are the problems? No one is offended and without complaints!

And I didn't know the name. But this is a salad from my childhood. I will say more - I thought for a long time that the word "salad" is exactly what it means: tomatoes with onions
And it was the only salad the Pope recognized. Only they cook it at home a little differently. But everything is also on weight (and I never even thought about it, I do it mechanically). Cut the onion into thin rings (exactly the rings - so that it is convenient to pry on with a fork) and add salt to stand for a while. Usually, you first cut the onions, salt, cover and start cooking dinner. If the onion is not juicy, then you can immediately chop a small tomato. And you cut the bulk of the tomatoes before serving. And in fact, really, simple, tasty and not boring.