Pakat
azia , like in childhood: sour, fresh malyako ...
I want sour milk, yogurt is not that, I tried to make it myself, but the katyk does not come out ... Milk is not that, leaven, I want kurt ...
Kapet
Quote: Pakat

azia , like in childhood: sour, fresh malyako ...
I want sour milk, yogurt is not that, I tried to make it myself, but the katyk does not come out ... Milk is not that, leaven, I want kurt ...
Uuuuu, and I want sour milk, what an Uzbek woman wore on the street, with an oily crust on top. I want kurt too. And the apples are so cute, delicious, delicious, as they were already called I forgot, but I still remember the taste ...
azia
Pakat, why doesn't it come out? I, as an exemplary mother, make sauces for children every other day, 3 liters each - a spoonful is already worth it, if you take fatter milk, 3.5% and more
For starter, I take Activia Curd or Kefir, pure, without additives such as strawberries or prunes. I divide one package into 3 liter cans of milk. And some fermented with Linex (capsules with live bifidobacteria). The first time it may turn out to be watery. Subsequent times I already ferment the resulting sour milk and the consistency thickens. After some time, I feel that the leaven is "outdated", it has become bitter, and I buy Activia again and again.
First I boil the milk and set it aside. Then I determine the desired temperature with my hands, if the milk is hot, but you can already safely touch the saucepan with milk without scalding, then it's time to pour it into jars and ferment. I wrap the jars with a towel and two hours later, if the milk just caught (not liquid), you can put it in the refrigerator - freeze. Gorgeous sour milk turns out! If you leave the froth in the milk and the milk itself is very fatty, then the same butter crust will form.

Kurt is certainly more difficult. But if you wish, you can stir it up too
azia
Quote: Kapet

And the apples are so cute, delicious, delicious, as they were already called I forgot, but I still remember the taste ...

Boyarka or what? Which are sold in cups like seeds?
Pakat
azia, you buy fresh milk, but we only have it in supermarkets, it does not turn sour, even if it takes weeks, and if it turns sour, then bitter, preservatives and antibiotics are added ... I have a yogurt maker, a thermometer and a bag for cottage cheese in the kit. Yoghurts, cottage cheese, I make without problems, but they have a different taste, Canadian ...
And the leavens are different, but I want that almost forgotten taste of Uzbekistan ...
Thanks for the technology, I almost do it, but ...
azia
Quote: Packet link = topic = 459.0 date = 1239576780

azia, you buy fresh milk, but we only have it in supermarkets, it does not turn sour, even if it takes weeks, and if it turns sour, then bitter, preservatives and antibiotics are added ...
Yes, you're out of luck ...
Of course, it is better to buy fresh, but sometimes I am too lazy to run to the proven milkman and take Nestlé store milk. It also does not deteriorate, it can be stored without a refrigerator for six months. They advertise that it is not preservatives that give it such properties, but some special method of sterilization.
But this is not important. The main thing is that it also ferments normally.
For two years she only fermented it, but only recently began to take private milk due to the high cost of store milk.
Kapet
Quote: azia

Boyarka or what? Which are sold in cups like seeds?
They are birthmarks. Thank you!
Cake
"Boyarka" are not apples. These are hawthorn fruits. True. I only found out about this in Russia ... In Uzbekistan, in the mountains, in gazalkent. tore on the slopes, such yellowish ones. And in Russia they are red, the bones are smaller, but the taste is slightly different. The botanical name "blood-red hawthorn" means absolutely everything in it - both flowers and fruits. and leaves.For cores, salvation. And for children, joy.
Kapet
Quote: Tortyzhka

"Boyarka" are not apples. These are hawthorn fruits. True. I only found out about this in Russia ... In Uzbekistan, in the mountains, in gazalkent. tore on the slopes, such yellowish ones. And in Russia they are red, the bones are smaller, but the taste is slightly different. The botanical name "blood-red hawthorn" means absolutely everything in it - both flowers and fruits. and leaves. For cores, salvation. And for children, joy.

_ - Yes, indeed, it was a hawthorn. I didn't know. Thank you!

From there: "The fruit is a small apple, formed from gynoecium, overgrown with hypanthium on the outside, 1-4 cm in size. Ripens in September - October."

Such an apple ...
MariV
For what I lived a little in Tashkent, and then I remembered - "boyars" - yes, they sold in glasses, I still could not understand - what is this, and this is a hawthorn!
Pakat
Cake, can you take Tashkent cakes?
I want the taste of childhood and youth, biscuit-cream cake for 1 p 47 kopecks,
or a fairy tale for 3 rubles ... The taste is not the same here ...
Cake
Pakat, I also often remember those cakes ... We called them "gastronomic" and "artel". Here were delicious gastronomic, and artisan - fig! The husband's family always went to the "Tashkent" grocery store near the Central Department Store for the holiday and bought a big cake. And I always bought at the nearest grocery store (opposite the 15th city hospital) I liked more "bouchet" cakes - such crumbly ones, poured over with chocolate. And the cake, of course, is a "fairy tale"!
I can, the recipes remained GOST 72 years old, but give me TO butter for 3-50, sugar for 78 kopecks, flour without bleaches and improvers ... In the "bins of the Motherland" find ammonium carbonate ... the natural essence of vanillin ... EEEEEEEEhhhh ....
Pakat
CakeWe, too, for big holidays, bought Tashkent in a grocery store, and on weekdays, in a grocery store near Kirov Park, or in a school near the Hospital Bazaar, small ones, or a Fairy Tale, they were always fresh there. In the nearest grocery store on Teatralnaya, they were not always fresh ... The cakes did not go well, and the cakes with tea left ...
Older, I am alone, I could eat a small cake ...
In the "bins of the Motherland" find ammonium carbonate ... the natural essence of vanillin .... EEEEEEEEhhhh ....
... and that air, that water, that sky and youth ... EEEEEEEEhhhh ...
Hairpin
That would be a time machine ... At least for a day, twenty years ago ... Walk the streets, go to shops, watch TV, that program Time, those leading milkmaids ... Those inscriptions GLORY TO THE SOVIET PEOPLE ... and on yourself, IN THE MIRROR !!!
Hairpin
Basically, this is exactly what you are doing here ... I also miss THAT KOPTEVO ... And those swings where the parking lot is now ... And THAT KOPTEV'S MARKET ... Even though I never left ...
Pakat
Hairpin, we wrote "Yashasyn Soviet Uzbekiston" and I always wanted to see this Yash, who is his son ...
Hairpin
And I could not join the pioneers, because I could not swear that I would do all this ... After two months of conversations with me, we agreed that when everyone would swear (the oath was spoken in chorus), I would not say anything. Well, she said nothing. So she entered ...
Pakat
Hairpin, s vaabsche devachka ataidy is old, here is the sense of the azyaty zhyletka crying ...
Hairpin
Thanks for the girl, grandpa! I will go to the young, I will not interfere with the old people !!!
Tanyusha
Quote: Hairpin

That would be a time machine ... At least for a day, twenty years ago ... Walk the streets, go to shops, watch TV, that program Time, those leading milkmaids ... Those inscriptions GLORY TO THE SOVIET PEOPLE ... and on yourself, IN THE MIRROR !!!
Excuse me for not having cable television on my topic and there is a program called Nostalgia, I love watching it, they show the party congresses of 1960-1970. g., good night kids, the program Time with the milkmaids, and many old programs of those times.
B.T.I.


And I didn't like sweets and chocolate in Tashkent. I compared with Moscow and the chocolates were with some kind of divorce. But we miss, of course, our youth. And everything seemed to be wonderful! And there was only a happy life ahead.
B.T.I.


Found Tashkent photographs of the 70s. The quality is appropriate, but it is quite possible to recognize the Hospital Bazaar and the chimes. Remember, urtoklar!
The East is a delicate matter, pilaf, cuisine and conversations

The East is a delicate matter, pilaf, cuisine and conversations

The East is a delicate matter, pilaf, cuisine and conversations
Pakat
B. T. I., I already wrote:
Quote: Packet link = topic = 459.0 date = 1239224886

To all, here is the site of emigrants from Uzbekistan - 🔗/, there is a forum, and cooking, and photos, and the search for people ... I found a photo of my house there ...
B.T.I.


This site suits me very much. I was born in Moscow, in maternity hospital No. 6 near the Belorussky railway station, and now I live nearby. I just remember my youth.
It's so interesting!
azia
Quote: B. T. I.


Found Tashkent photographs of the 70s. The quality is appropriate, but it is quite possible to recognize the Hospital Bazaar and the chimes. Remember, urtoklar!

Thank you! The hospital certainly recognized my favorite place! So many childhood memories are associated with her!

The first photo shows a discount store, which is at the very end of the bazaar, not far from the second gate. In that store we took cheap fabric (with a brache or the edge of a roll) - just right for my schoolwork on labor, it was not a pity to shred before the store there was a square with watermelons, melons, that's for sure.

The second picture I have not yet understood from what angle it was taken. It seems that there should be shops in this place.

And the chimes are still in place.
Pakat
azia, I remember this shop, at the exit to Ivlievskaya, too, although I myself did not buy anything there. My mother looked there, and I was unhappy, I was more interested in grapes, melons and watermelons ...
And there are many photographs of the chimes, both old and new ...
azia
And at the Hospital, the toy store attracted me more, there were always so many people crowded there - half of the store was set aside for gramophone records. I rarely and reluctantly bought toys, but records with fairy tales and filmstrips - quite often. Well, yes, I was glad of that too
MariV
About Tashkent cakes and pastries - no, I didn't like it in the 70s! Not tasty - in comparison with St. Petersburg and Moscow.
Cake
Quote: Pack link = topic = 459.0 date = 1239918485

Hairpin, we wrote "Yashasyn Soviet Uzbekiston" and I always wanted to see this Yash, who is his son ...

Pakat, admire what signs in your beloved Tashkent now

The East is a delicate matter, pilaf, cuisine and conversations

And this, who does not immediately understand, "Recyclable materials collection point"

The East is a delicate matter, pilaf, cuisine and conversations

As for the sweets, I agree! They were tasteless. I studied at school 43 - on Uritskogo Street and every day we ran to the Urtak factory (on the same street). Our aunts in the windows gave us hot sausages of not yet cut iris Kis-Keys. But everything else is not right. At the first opportunity, sweets were transported in bags from Moscow - from a simple "Dream" in pink candy wrappers to the most expensive ... There was no marmalade or marshmallow in Tashkent at all - neither good nor bad. They were also taking them. But the cakes were nice. You only had to know the places.
The hospital is not my area, I recognize, of course, mountains of melons and watermelons on the floor, but the area is imprinted in my memory by its Orthodox cathedral. I got married there with my husband. The entire Tashkent conservatory worked in the choirs there and it was insanely solemn and you could listen to singing much longer than those 1.5 hours. which the priest married us. I have this hoam in the photo ...
Pakat
Cake, ball - bar we accept ...
The East is a delicate matter, pilaf, cuisine and conversations
The East is a delicate matter, pilaf, cuisine and conversations
B.T.I.


All Christ is Risen!

Cake! Announcements about "perashki", "makala TURE" and salafans were simply killed!
Thank you! I just keep quiet about the rags! Wonderful! Class !!!
Cake
Truly Risen!
B. T. I., I myself laughed to tears ... So I decided "in the subject" and to cheer you up

Pakat , thank you very much for the photo !!! This is a great gift for me for the Holiday ... May 7 will be 20 years old, as a girl here I stood with a crown over my head and a wedding candle in my hand .... Thank you! Today I'll show my husband - he'll be glad too! Thank you very much! God bless you!
azia
The photo about bakalas and waste paper is very familiar. There is such a sign on every corner. But the "perashki" - something unfamiliar. IMHO, this sign raises vague doubts. Here the patties have two names - "somsa" (baked) and "gumma" (fried in oil). This is exactly what they write on the signs. If they write "perashki", the local population will not understand.
Pakat
azia, khachu samsa, tandoor, ordinary, or customized, with fat tail fat, baked, triangle, or square, puff ...
I will not refuse fried whitewash either ...
In Toronto, they tried to bake, they even set up a tandoor, it’s still not that, it’s not that, meat, onions, flour, although very experienced oshpazy did ...
Pakat
Fellow countrymen, take a look at this site - 🔗 excerpts from there:
There are many more, but the comments here are mine ...

Beshagach
Ukhogorlonos on Beshagach
They are seen importunately in dreams.
I begged for luck in the queues -
At least a dozen, but in my hands!

Fresh, straight from the meat processing plant, which was nearby, though sometimes it smelled of the meat processing plant, not very pleasant ...

Factory
Remember the lagman at Zavodskaya?
Delicate, so amazing.
Who has eaten that lagman at least once,
Turned into a food addict

I lived not far from this lagmanny, how much was eaten there ...
Pakat
MariV, especially for you and your husband ...

The East is a delicate matter, pilaf, cuisine and conversations
MariV
Well thanks, Pakat!
That's why - tum-tum-likitum, I'll go to Beshagach!
MariV
.. "Unfortunately or fortunately,
The truth is simple:
Never come back
To the old places.

Even if the ashes
It looks quite
Not to find what we are looking for -
Neither you nor me.

Return journey
I would forbid
And I ask you as a brother
Don't cloud your soul.

Or else I'll be torn on the trail,
Who will bring me back?
And I will leave on felt boots
In the forty-fifth year.

In forty-five I'll guess
Where - my God! -
Mom will be young
And the father is alive. "
Pakat
You cannot enter the same river twice,
one great poet said so,
but only memory, with a soft paw,
will affect a city that does not exist ...
belk @
I agree that I cannot enter twice. I tried to return from where I left when I was 13 years old. Sheer disappointment. She left in Soviet times, and arrived in 2001, lived for a year, could no longer - everything is not right. From our favorite ice cream maker, where we ran after school and gulped ice cream for the days saved on dinners, we made a glass! Well, many things have changed, maybe not worse, but not so and not so. Therefore, I completely agree that you should not try to return. Let nostalgia remain, there will be warm memories, but there will be no feeling of a ruined nest.
Admin

"Bread of Samarkand" review competition in Samarkand.
At the competition, bakers presented over 50 types of bread products baked in various regions.

The East is a delicate matter, pilaf, cuisine and conversations
MariV
"Tortillas, tortillas, tortillas"! - as I remember now, an Uzbek woman called on Lunacharsky ...
Pakat
Samarkand flat cakes - a song ...
They are flaky, a lot of oil, long-term storage.
When I was in Samarkand, I always brought their tortillas, it seemed like nearby,
330 kilometers, and in Tashkent they did not do such ...

The East is a delicate matter, pilaf, cuisine and conversations

Chorsu Bazaar (Old Town), they sell these, too, delicious ...
MariV
It seems to me, while I lived in Tashkent, I did not try puff ...
Admin

Baking traditional Uzbek flatbread

Tandoor distributed throughout Asia and the Caucasus, its varieties are in India (tandoor), Armenia (tonir), Tajikistan (tanur), Georgia (tone), Turkey (tendir), Uzbekistan and Azerbaijan. Modern stoves can operate on gas or electricity, but the dish will acquire a unique taste only in a real tandoor filled with hot wood-burning coals. Tandoors are very different both in form and in purpose. In some they bake bread, in others they bake meat, they are buried in the ground or folded in the form of a hearth, and they are portable, kitchen ones.

Classic bread tandoor Is a semicircular oven with a hole, installed upside down on a clay platform somewhere in the courtyard of a hospitable home. Making such a stove is a whole art, the secrets of creating tandoors are passed down by masters of pottery from generation to generation. The correct tandoor can last 7 years without giving a single crack, the dough is always baked evenly in it and never burns. Why? One of the secrets has long been discovered - carefully cleaned and combed camel or sheep wool is added to the clay. First, it serves as a binder for the clay mass, and then, when the workpiece for the tandoor is fired, the wool burns out, and pores form in its place inside the walls.It is thanks to them that the tandoor "breathes" and evenly distributes heat. It is also important that the walls of the oven have a correct, smooth slope - because bread products are baked on its inner walls. Great skill is required from bakers! They put on a special mitten, take a round pillow in their hand, put a cake on it and ... sometimes they climb into a hot tandoor with their heads to stick the dough on its walls. This is exactly how, in an upright position, they are baked for 5-8 minutes, and then removed with a special spatula.

Meat (tandoor-kebab), fish and vegetables are cooked in tandoors in the shape of a large jug - food is placed on grates or hung on special hooks inside the oven over the coals. Any food cooked in tandoor acquires its own unique taste and aroma.

The East is a delicate matter, pilaf, cuisine and conversations

The East is a delicate matter, pilaf, cuisine and conversations

The East is a delicate matter, pilaf, cuisine and conversations

The East is a delicate matter, pilaf, cuisine and conversations

The East is a delicate matter, pilaf, cuisine and conversations

The East is a delicate matter, pilaf, cuisine and conversations





Admin

Patyr non (at home - in the oven)
🔗

Mom came to visit me. I brought several Patyrs' flatbreads, which we safely and ate together with other gifts from sunny Uzbekistan in the first week. But then my mother left and so badly wanted to eat more cakes.
I don't have a tandoor, but I had all the ingredients.

Ingredients:
1 kg of flour.
50 gr. yeast
1 tbsp. a spoonful of sugar
0.5 l warm milk
100 grams of melted fat tail fat. (can be replaced by 50 ml. vegetable)
0.5 teaspoon black sesame (sesame)
a whisper of salt.

Preparation:
Pour sugar, a whisper of salt and yeast into warm milk. Stir, crushing the yeast until it dissolves. Pass the flour through a sieve. Pour in butter and milk slowly, stirring the whole mass. As a result, you should get one big ball, so that it does not stick to your hands. We remove for 20 minutes in a warm place.
We divide into parts from each we make two balls, from which then flatbreads. In the center with a fist we push the surface so that the thickness is 2-3 mm. Pierce the same center over the entire surface with a fork and sprinkle with sesame seeds. Turn on the oven, put one cake on a baking sheet and let it lie on it until the oven heats up to 220 degrees. Insert the baking sheet with the flatbread into the oven and after 3 minutes, after pulling out, coat with yolk and again in the oven for 15-20 minutes.
Patyr does not necessarily have to be eaten hot, although it tastes best for bitterness. It can be stored for up to a week and its taste does not change much.
Bon Appetit!
Admin

And now the same thing - in the native language:


khullas, birinchi bulib khamir koriladi - kuy yogi, ozgina suv, khamirturush va un solinib

The East is a delicate matter, pilaf, cuisine and conversations

keyin, khamir oshganidan keyin (somewhere 2-2.5 soat) zuvalachalar kilinib, undan patir yasaladi.

The East is a delicate matter, pilaf, cuisine and conversations

The East is a delicate matter, pilaf, cuisine and conversations

(Mani Onajonim ...)

The East is a delicate matter, pilaf, cuisine and conversations

in parallel, tandir kizdiriladi (asosan mani vazifam). keiin busa, kizigan tandirga non yopiladi

The East is a delicate matter, pilaf, cuisine and conversations

The East is a delicate matter, pilaf, cuisine and conversations

wa non write bilan, uzib olinadi. tayer patilar. Fakat-chi, Nimaga Bula, Kichkina Dmela, Kichkina Kilish - we will order Edi. Ikhchamgina, bagga solib bu yokka obkevotganimdayam kup joini omidi. iskilib - shunaka ...
Admin
No comment…. those who are familiar with the life of Uzbekistan will understand everything just by looking at the photo.
Thanks to the site: 🔗 and the author of the photo.

For the convenience of viewing and commenting on the photo I will number - the numbering is placed above each photo.

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The East is a delicate matter, pilaf, cuisine and conversations

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Photo 31.

The East is a delicate matter, pilaf, cuisine and conversations
Enjoy all the memories

Let our forum have a little Eastern flavor.

Pakat
Quote: Admin


Patyr non (at home - in the oven)
🔗

I don't have a tandoor, but I had all the ingredients.

Ingredients:
1 kg of flour.
50 gr. yeast
1 tbsp. a spoonful of sugar
0.5 l warm milk
100 grams of melted fat tail fat. (can be replaced by 50 ml. vegetable)
0.5 teaspoon black sesame (sesame)
a whisper of salt.

Preparation:
Pour sugar, a whisper of salt and yeast into warm milk. Stir, crushing the yeast until it dissolves. Pass the flour through a sieve. Pour in butter and milk slowly, stirring the whole mass.As a result, you should get one big ball, so that it does not stick to your hands. We remove for 20 minutes in a warm place.
We divide into parts from each we make two balls, from which then flatbreads. In the center with a fist we push the surface so that the thickness is 2-3 mm. Pierce the same center over the entire surface with a fork and sprinkle with sesame seeds. Turn on the oven, put one cake on a baking sheet and let it lie on it until the oven heats up to 220 degrees. Insert the baking sheet with the flatbread into the oven and after 3 minutes, after pulling out, coat with yolk and again in the oven for 15-20 minutes.
Patyr does not necessarily have to be eaten hot, although it tastes best for bitterness. It can be stored for up to a week and its taste does not change much.
Bon Appetit!

I did this more than once, when I was waiting for guests, and I also pierced it with a fork, but I needed a chakich, a special tool for cakes ...
Admin, me senga sevaman a whole site from Uzbekistan, I also wanted, but did not dare ...
Lived there too?
azia
Cool True, who left a long time ago does not recognize some of the photos

The first two photos are spontaneous rows of merchants near the Buyuk Ipak Yuli metro station (formerly the Gorky metro station), next to the supermarket. There they are always dispersed by the police so as not to violate the "landscape", and they scatter across the entire area with cans.
17th photo - rows with rice on Kuilyuk
18th photo - a view from the stairs to the rows with the greenery of the Kadyshev bazaar
Zhigar turned out well in the 19th photo, it was already saliva!
Then there are photos on mountain roads. The 25th photo, for example, is the famous kurt market on the way to the Fergana Valley before entering the tunnels on the Kamchik pass.
Navvat did not understand where they sell, in my opinion, this is Chorsu.
Kazs also hang in slender rows on Chorsu (and on Kuylyuk as well)
Nuhot shurva - yummy

Everything is delicious and beautiful, thanks, Admin!

p. from. The tandoor is at a neighbor on the first floor in the front garden. Smokes, contagion, on all nine floors. But she bakes delicious cakes, almost every day.

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