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

[azia]

azia, it's good, you don't have to go far to buy flat cakes.
And you can order samsa ...

Admin! Great, thanks !!! Did half the forum visit Tashkent? Then we are all our people! Only I did not understand a little: there are bananas that are not very fresh or something else?

[B. T. I.]

B. T. I., the same kazy hang on Chorsu, azia wrote ...

are there bananas that are not very fresh or something else?

Nooooo,
It's KAZA! Horse sausage with spices is unreal yummy. Delicacy. Especially useful for men

By the way, there are circles of this sausage on a plate with naryn and nukhot shurva (nohat shurpa). ME!

[Chalop]

Summer, in Tashkent over 40 degrees in the shade ...

Chalop (cold Uzbek soup)

katyk (sour milk) - 1 l, can be replaced with sour milk, yogurt
boiled chilled water - 2 l
green cucumbers - 2 pcs.
radish - 1 bunch
green onions - 3 pcs.
dill - 1/2 bunch
parsley (greens) - 1/2 bunch
salt, red pepper (ground) - to taste.

Cooking method:
Dilute the sour milk with water, season with salt and pepper. Finely chop the cucumbers, radishes, green onions, dill and parsley and mix with milk. Refrigerate or add ice cubes to the soup before serving.

You can add potatoes, boiled meat, sausage, etc., etc. a lot,
I just wrote a traditional recipe ...

[Chalop]

Summer, in Tashkent over 40 degrees in the shade ...

Chalop (cold Uzbek soup)

You can add potatoes, boiled meat, sausage, etc., etc. a lot,
I just wrote a traditional recipe ...

Eh, this year the summer will not come in any way. There was no winter and now it rains. As long as I have lived, I don’t remember rain on Easter. Summer heat always begins with her. So unusual - Moscow summer.

I love this soup, I just always thought that it was Russian Radish is already a rarity in the heat, it only happens in the spring. Therefore, I put cucumbers, sausage (like a doctor's), boiled potatoes, eggs, green onions, dill, parsley, cilantro. And I pour in ayran - sour milk with water, slightly salted. You can also pepper.

God, what a charm, what a flavor! Indeed, how have I visited Uzbekistan !!!

Alexandra, thanks for the recipe! I did everything exactly according to the recipe, but on the stove. The pilaf turned out to be UNUSUALLY delicious! I haven’t had anything like this before. Please tell me, how else can chickpeas be used? It turned out very tasty with him!

[Elenka69]

Elenka69

I already forgot that it was originally my recipe for a multicooker.
I'll post about chickpeas in my blog, come in.

ALEXANDRA'S BLOG, link to recipes with chickpeas

Alexandra, thank you very much! So many interesting things!

[Pakat]

And the other day, on May 3, they showed the "Supernewest" on Culture - how they visited Tashkent. A film with an uncomplicated plot, and my husband watched in one breath - they are shooting a movie in Tashkent, even this film received a prize - a special jury prize to director Bakhrom Yakubov "For masterly mastery of the genre." Eh, I haven't seen this film in Canada Pakat!

[Ayran]

Ayran:

Katyk (sour milk) - 1 liter
Water (pure, spring, boiled, distilled) - 400 ml
salt, sugar to taste
some greens (parsley, dill)
ice

Preparation: Lightly beat the cooled katyk, add chilled water, whisking, add salt, sugar to taste,
some chopped greens and pieces of ice ...

In the heat, that's it!

[MariV]

MariV, don't worry, I'll find and watch this movie ...
This is where to find the film Mahallada duv duv gap (The whole mahalla speaks about this).This film was filmed near my house, I was there even in the crowd,
spun like a kid ... Oh, how long ago it was ...

[MariV]

MariV, don't worry, I'll find and watch this movie ...
This is where to find the film Mahallada duv duv gap (The whole mahalla speaks about this). This film was filmed near my house, I was even there in the crowd,
spun like a kid ... Oh, how long ago it was ...

Look, look - you won't regret it! Or maybe it wasn't Tashkent? .... But it's still fun!
“The whole mahalla speaks about it” - what year is this and who is the director? I don’t remember Choy.

[ALL MAHALLA SPEAKS ABOUT THIS.]

ALL MAHALLA SPEAKS ABOUT THIS. USSR, 1960 Director: Shukhrat Abbasov.

As I wrote, it was long ago in 1959 ...

I propose to cut out the recipe for adapting pilaf for a multicooker from here and return it back to the section on multicooker. Moreover, pilaf is not real and not Uzbek, but a Tajik variety.

And here, let the necessary and good topic continue, but which has nothing to do with beginners to cook in a multicooker.

[Alexandra]

Alexandra, why cut, bloodthirsty you are ours ...
Copy it wherever you want and all the cases ...
I write all the recipes where necessary and copy them here, if they are oriental ...

so initially this recipe was in the Multicooker, and then it was miraculously transferred along with the growing topic.

[Alexandra]

Alexandra, let's ask the moderators to copy this recipe and all posts related to it into a separate topic in the slow cooker.
Moderators, ayyu, please copy, do not transfer ...

[from the very beginning on very low heat]

And write to the East about hummus? I'll write an oriental dish. They make from chickpea.
Chickpeas are washed, soaked for 24 hours, occasionally changing the water. Then they boil from the very beginning on very low heat, I cooked in a pressure cooker for about 2 hours, during which time the sesame seeds are fried until golden brown in a dry frying pan. Then boiled chickpeas and sesame seeds are chopped with a blender - mashed. Add spices, lemon juice and rast to taste. oil. Beat again. Leave to ripen for some more time, at least 3 hours - that's all. It is delicious with gray or black bread!
And the photo is here

but I would like a parvarda recipe ... well, I really like it, with tea

[fugaska]

fugaska, just for you, especially for losing weight, oriental sweets - 🔗

thanks for the reference !!!
I'm not in danger of losing weight!
although this laborious task is to make a parvarda ... maybe it's easier to go to Alushta, there is a lot of it in the supermarket!

On holidays she made lula kebab. Very tasty, Just at the end of cooking, my cutlets turned around and tried to escape from the skewer. I had to wrap it in foil and fry it like that. Wondering what I did wrong?

[Summer resident]

Summer resident, the recipe in the studio and how I did it, otherwise you can glue the BF-6 glue ...

Chimgan! - How much of this word...


Borrowed from here _

From the same place the Churvi-kabob recipe, on the weekend I will definitely try to portray something similar ...


Complete recipe with illustrations is here _

[Summer resident]

Summer resident, the recipe in the studio and how I did it, otherwise you can glue BF-6 with glue ...

In the absence of lamb there was veal 700g. and fatty pork 300gr., minced with a very fine grid. Chop 3 large onions finely and mash with finely chopped cilantro parsley, salt and black pepper. I mixed it with the meat, added a little water (the minced meat turned out to be very dense) and beat it for 10-15 minutes. I put it in the refrigerator for 3 hours. I made a flat cake out of minced meat and wrapped it around the skewer, pressing it tightly, forming a sausage. Fried over cherry coals.

[Summer resident]

Summer resident, and why in the refrigerator, you must immediately, string the viscous minced meat on skewers, and in the refrigerator the fat is frozen, so it falls off, especially the pork. It was necessary to warm up the meat and stir it again with your hands until viscosity and string ...
I make a sausage and string it through ...

[Kapet]

Kapet Uh-huh ...

Chimgan is under me. Alone above
I stand above the snow at the edge of the rapids

They say that some African wrote ...

All recipes and master classes say that the minced meat must be kept in the cold for at least 2 hours. As it is written so I did. The minced meat was plastic and easily molded, due to the fact that I beat it off well. But it was probably necessary not to wrap the cake around the skewer, but string the sausage. The long summer will be a reason to repeat.

[Summer resident]

Summer resident, my "trouble", I did not read these recipes, they always did without refrigerators, like thousands of years ago ...
Lula kebab, this is well-chopped meat, with the advent of minced meat grinders it is made, it was not stored for a long time, immediately into processing, into a brazier, a cauldron, in a pan, even steamed, there are a lot of options, a simple dish, popular in the east ...

And my husband went to Chimgan to a pioneer camp ...

[Summer resident]

Summer resident, my "trouble", I did not read these recipes, they always did without refrigerators, like thousands of years ago ...
Lula kebab, this is well-chopped meat, with the advent of minced meat grinders it is made, it was not stored for a long time, immediately into processing, into a brazier, a cauldron, in a pan, even steamed, there are a lot of options, a simple dish, popular in the east ...

Good for you! You have seen and tried all this, but I only heard, so I went to the Internet for a recipe. And there is a master class of the chef of the restaurant "Uzbekistan". How could I not believe him. ... I'm generally a gullible girl

[Summer resident]

Summer resident, gullible girl, here is a great site, an Uzbek living in Germany, he is very good, with showing pictures, writes about Uzbek cuisine - 🔗
I also advise you to take a look at this site. all lovers of oriental cuisine...

[Pakat]

Pakat, many thanks for the reference. I went in and read. I love to cook pilaf! I am especially attracted by Uzbek, since I was born in Tashkent myself (my mother was there at the pre-graduation practice, so I was born). During the evacuation, my grandmother also lived near Tashkent and learned how to cook pilaf well. She taught me this too. But I started adding chickpeas to pilaf only after I tasted Uzbek real pilaf in Moscow (visiting an Uzbek). Of course, I don't know how to cook pilaf like the masters do. But I will try to learn: I have already saved the master class

[Summer resident]

Summer resident, gullible girl, here is a great site, an Uzbek living in Germany, he is very good, with showing pictures, writes about Uzbek cuisine - 🔗
I also advise you to take a look at this site. all lovers of oriental cuisine...

Well, hto-well knew, sho it is necessary to go directly there? Thank you, uncle!

[katyka]

Good day everyone! I'm interested in cooking katyka at home. I would be very grateful for the recipe

I ask you to help the author of the question, if anyone suddenly knows the answer to it.

[Katyk]

Everything in life has already been somewhere ...
Katyk - spoiled milk...

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 ferment with the resulting sour milk and the consistency thickens. After some time, I feel that the leaven is "outdated", 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 after two hours, 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.

Package (y) Thank you! I will try.

I came across a gorgeous resource! To all lovers of flatbreads, and simply Uzbek cuisine.Before watching, I recommend buying dental saliva ejectors, in order to avoid damage to the keyboard and furniture.
🔗

[Cake]

Cake, clever, well done, what a gorgeous site ...

I ask you to help the author of the question, if someone suddenly knows the answer to it.

Katyk

Sour milk drink of the Turkic peoples. To prepare it, thick milk is fermented with sour cream and placed in a warm place for 8-10 hours. The next time it is made with the help of the katyk of the previous ferment (and the older the fermented milk fungi, the stronger and denser the new katyk is). In Tataria and Bashkiria, it is often cooked with beets or cherries. Beets are boiled or baked in a peel, then peeled and cut into strips. It's easier with cherries: they simply remove the bones and knead the pulp with a crush; the resulting mass is placed in hot, not yet fermented milk (about half a small beet or 2-3 cherries go to one liter).

Katyk

Sour milk drink of the Turkic peoples. To prepare it, thick milk is fermented with sour cream and placed in a warm place for 8-10 hours. The next time it is made with the help of the katyk of the previous ferment (and the older the fermented milk fungi, the stronger and denser the new katyk is). In Tataria and Bashkiria, it is often cooked with beets or cherries. Beets are boiled or baked in a peel, then peeled and cut into strips. It's easier with cherries: they simply remove the bones and knead the pulp with a crush; the resulting mass is placed in hot, not yet fermented milk (about half a small beet or 2-3 cherries go to one liter).

Katyk (curdled milk made from baked milk)
Section: Tatar cuisine

For the recipe you need:
- milk - 1 l
- sourdough - 100g.


Melt whole milk until a red-yellow color, cool to a temperature of about + 40 ° C and put in it the leaven (cooled katyk) thoroughly mixed in a separate bowl. After that, mix the milk well and wrap the dishes with something warm, being careful not to shake. If the room is not cold, then in 6-8 hours the katyk will be ready, and it must be taken out into the cold.

Katyk can be cooked with beets or cherries. Boil washed beets, peel and finely chop; remove the seeds from the cherries, mash the pulp with a spoon. Put beets or cherries in hot milk until fermentation. To increase the taste and nutritional value of katyk, a glass of sour cream can be poured into milk along with the starter culture.

Katyk tastes sweet, sour or slightly spicy, so sweet katyk is used independently, and spicy and sour is used as a seasoning for soups

Threat, it's a pity that there is no Internet in Sevastopol ...

[Katyk is fermented baked milk]

Katyk (Georgian cuisine)

Katyk is called sour milk, which is fermented not from raw, but from boiled milk. Milk is not just boiled beforehand, but is melted over low heat with stirring or in an earthenware dish in the oven so that it does not boil, but heats up to +90 C, losing 15 to 30% of water. After boiling, the milk is filtered through a light cotton cloth or through cheesecloth folded in half in four. After straining, an elastic curd of sweetish taste should remain in the gauze. The temperature of the milk at which the katyk is fermented should not exceed +40 C. The sourdough for the katyk is the katyk of the previous day at the rate of 100 g per 1 liter of milk (moreover, the older the katyk fungi, the stronger and denser it is). First, the starter culture is well stirred in a separate bowl, then poured into warm milk. Stir thoroughly and evenly in it, after which the dishes (enameled, porcelain, ceramic, but not metal) are covered with a saucer, carefully wrapped in something warm and placed in a warm room for 8-10 hours. Then they are taken out in the cold to seal. clot and prevent peroxidation. In the absence of a sourdough sourdough, you can use curdled milk obtained from raw milk. To do this, put sour cream (100-150 g per 1 liter of milk) in fresh milk, preferably fresh, and put it in a warm open place for a day.Then 100 g of the obtained yogurt is taken for the sourdough culture of 1 liter of katyk. The katyk obtained for the second, third time will take on its characteristic appearance, taste and consistency.

=============================

shortly speaking : Katyk is fermented baked milk

uberipuzo Thanks for the recipes: flowers: Today I made the katyk as follows: pasteurized the village milk in a water bath, cooled it to 40 *, fermented it with the purchased village katyk (I don't know how this katyk was fermented, but its taste was delicious, much better than store yoghurts) ... Then she covered the jars with an electric sheet - after two hours the temperature is kept at 40 * (isn't it a lot?). The process continues ...
The following is not clear to me:
: Katyk (Georgian cuisine)

Katyk is called sour milk, which is fermented not from raw, but from boiled milk. Milk is not just boiled beforehand, but is melted over low heat with stirring or in an earthenware dish in the oven so that it does not boil, but heats up to +90 C, losing 15 to 30% of water. After boiling, the milk is filtered through a light cotton cloth or through cheesecloth folded in half in four. After straining, an elastic curd of sweetish taste should remain in the gauze.

Pre-boil not sour milk - so where does the curd come from? boil it, do not boil it?
PS: There is Internet in Sevastopol, but it is much more pleasant to search on the Mcooker website, for which a huge THANK YOU!

[Then she covered the cans with an electric sheet]

uberipuzo Thanks for the recipes: flowers: Today I made the katyk as follows: pasteurized the village milk in a water bath, cooled it to 40 *, fermented it with the purchased village katyk (I don't know how this katyk was fermented, but its taste was delicious, much better than store yoghurts) ... Then she covered the cans with an electric sheet - after two hours the temperature is kept at 40 * (isn't it a lot?). The process continues ...

PS: There is Internet in Sevastopol, but it is much more pleasant to search on the Mcooker website, for which a huge THANK YOU!

and I am grateful to you for the line that I highlighted
I'm looking for a replacement for a yoghurt maker, because I think it is inconvenient and unjustifiably expensive
heating pad or electro sheet - ideal replacement for a yogurt maker
it's good that you are already using it practically
be sure to write here about the results

Do you measure temperature with a thermometer? or just setting 40 degrees on the sheet regulator?

IMHO - the most correct way is to measure the temperature of milk under the sheet
37 - 45 degrees is the optimal temperature for the maturation of lacto and bifidobacteria (human body temperature and slightly higher)

[uberipuzo]

uberipuzo, in Georgian and Armenian cuisine, sour milk and fermented milk products are called matsoni...

[Pre-boil not sour milk - so where does the curd come from? boil it, do not boil it?]

The following is not clear to me:
: Katyk (Georgian cuisine)

Katyk is called sour milk, which is fermented not from raw, but from boiled milk. Milk is not just boiled beforehand, but is melted over low heat with stirring or in an earthenware dish in the oven so that it does not boil, but heats up to +90 C, losing 15 to 30% of water. After boiling, the milk is filtered through a light cotton cloth or through cheesecloth folded in half in four. After straining, an elastic curd of sweetish taste should remain in the gauze.

Pre-boil not sour milk - so where does the curd come from? boil it, do not boil it?

i think the clot is fat
when filtering, the milk is skimmed a little, because this clot is then not used in any way
I also think that you can take baked milk for katyk - less hassle with evaporation

[uberipuzo]

uberipuzo, in Georgian and Armenian cuisine, sour milk and fermented milk products are called matsoni...

Matsoni, matsun

In Transcaucasia, yoghurts have long been prepared from boiled goat, buffalo, cow or sheep milk; in Georgia it is "matsoni", in Armenia - "matsun".Sourdough is added to the milk that has barely cooled down after boiling (most often it is the yogurt of the previous sourdough, and for the first time you can use sour cream) and put in a warm place for about 6-8 hours. It turns out a thick sour drink, which is not only drunk, but also added to the dough for khachapuri, poured into hot meat and vegetable dishes.

Often, yogurt is harvested for future use: it is dried, turning it into a dry powder, which is stored for a very long time. Dry yogurt can be used as a sourdough or diluted with water to make a drink from it again
======================================
yogurt differs from katyk in the same way as yogurt differs from fermented baked milk

[uberipuzo]

uberipuzo, no need to interfere with different cuisines, it's off topic ...
West is west, east is east and they will never converge ...
The Caucasus is the west, with an admixture of the east ...