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

: flowers: Alexandra! And I also studied at school 2 until 1965. And then we moved to the right bank and finished school N8 there. The world is truly small. And I left Leninabad in 1969. Since then I have been living in St. Petersburg.

My husband said so, in the town of the silk factory there was one school

Yes, everyone is scattered ... there is some kind of site of Leninabad people, there you can find fellow countrymen

Yes, I talk to my classmates there.

strawberry, if you will - the multicooker is well said here

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=196.0

a whole large section is dedicated to her on our website

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=71.0

I have two cartoons - a big and a small Panasonic, I love them dearly

Alexandra! : flowers: Thanks for the info. All the best.

[strawberry]

strawberry I bought my cartoon due to lack of time ...... I understand that we cook with anything, but I really love the technology, I have a Panasonic HP and I also bought a Panasonic multicooker for it, things are very worthwhile in the house, I was struck by the delay of the timer ..... put the bread and left ... it always worked out, but I bought the cartoon for the kids ...... my youngest will be 4 years old, and my son is 11 and both in September, I took it for them to constantly have breakfast, lunch and dinner on heating (well, you don't need dinner, since I'm already at home by that time). We have just got a hot air grill, but I also wanted a multi-hooter, but we don't have it ... but maybe I'll manage for now

Connoisseurs of oriental cuisine! I have a question for you. They brought me a seasoning for bread from Tunisia. It looks like onion seeds (nigella) with a very pleasant delicate smell. What is it and what is its name?

How does it smell? If it looks like cumin, maybe it is one of the varieties of zra (zira).
Wait, I checked, this is a Tunisian fragrant black cumin, most likely ...

This is kalindzhi.

“KALINJI SEEDS are very similar to onion seeds, which is why sometimes Kalindzhi itself is called“ black onion seeds ”or“ black caraway seeds. ”They taste bitter at first, and then - hot, like pepper.
It is often used like black pepper, but has the advantage of not irritating the stomach lining. Kalindzhi seeds are used as a spice for pickling cabbage, pickling cucumbers, watermelons; as well as for baking sweet bread, pretzels, cookies (these products are sprinkled with kalindzha seeds before planting in the oven). With the help of kalindzhi, you can flavor sweet dishes, puddings, mousses, jelly. "

[a slightly strawberry aroma]

Kalindzhi
It is also called - nigella sowing, girl in greenery, hair of Venus, black cumin, Roman coriander, matzok, sedan, nigella.

The black, teardrop-shaped seeds of this plant are very similar to onion seeds, but have nothing to do with it in taste and quality. Kalindzhi has a pleasant taste and delicate a slightly strawberry aroma.

Because of its extraordinary aroma, kalindzhi is used primarily in bakery and confectionery - when baking pies, cookies, muffins (sprinkled on top before baking), as well as in compotes, jelly, jelly, puddings, etc.
Kalindzhi is used for salting cucumbers, tomatoes, other vegetables, for pickling cabbage. This dressing is good for seasoning vegetable dishes and soups.

Young greens, rich in vitamins and minerals, are used in salads.

Kalindzhi seeds improve brain activity, vision, aid digestion and are used for sore throats, runny nose and headaches.
In everyday life, Kalindzhi seeds are used to scare away moths.

Yes, it is rather black cumin, it does not taste spicy and does not smell like strawberries.More like zira, but more sophisticated. My friend adds it to coffee.
thanks for the answer

I examined my dressing and tasted it and came to the conclusion that it was a mixture of black cumin and kalindzha. There are grains that look like a tear, and there are more like crystals. Regardless of the name, I like it very much. Everywhere I put it, unless I eat it with a spoon. Yesterday I made a fruit sauce like tkemali and ground it with spices

Maybe someone knows what the name of the dish is called "twisted lamb liver in lard" I ate this while in the Caucasus, Kabardino-Balkaria in the Chegem gorge

[sazalexter]

Maybe someone knows what the name of the dish is called "twisted lamb liver in lard" I ate this while in the Caucasus, Kabardino-Balkaria in the Chegem gorge

sazalexter, I also ate such a shish kebab there. Only it was long ago. Wasn't it called mtsvadi?

[dopleta]

dopleta It seems to me a jaubau somehow, I can't remember I want to order Mtsvadi Guzinsky beef shashlik in St. Petersburg's restaurant, and there Kabardians are the Adyghe subethnos.

[Summer resident,]

Summer resident, thanks for the story about kalonji - this is how nigella is called in Indian spices

Today I bought and made for my husband a semblance of cakes, otherwise our conversations here about Leninabad set him up in a nostalgic mood.

Sprinkled them on top with kalondji seeds - "the same smell"

[Alexandra]

Alexandra, about "that very smell" ...
I put a lot of our spices when cooking, including barberry, it is dried, small black berries ...
Once I was asked what it was, I replied - dried flies - it's hot in Central Asia, flies fall into a cauldron, and we, far away, in order to preserve their familiar taste, add them dried ...

[Pakatic]

Pakatic,

I just bought barberry in Indian spices, only red

So you will have red flies.

Mosquitoes

I just bought barberry in Indian spices, only red

I also buy red, in Iranian stores, but it darkens with time ...

[Pakatic]

Pakatic, but tell me where you can go besides pilaf shove add?

In any dish where sourness is required, meat, fish, vegetables ...

Thank you! Tomorrow I will make okra with eggplant and zucchini

It's boring, albeit Balkan, barberry is out of place ...

I will report what happens

[Alexandra]

Alexandra, about "that very smell" ...
I put a lot of our spices when cooking, including barberry, it is dried, small black berries ...
Once I was asked what it was, I replied - dried flies - it's hot in Central Asia, flies fall into a cauldron, and we, far away, in order to preserve their familiar taste, add them dried ...

Pakat reminded me of the hungry end of the 80s: After the rain near the house, earthworms crawled out onto the asphalt, healthy ones ,,, I raised them a little to throw them on the flowerbed. I suddenly hear:
"Why are you collecting them?" - An elderly uncle (with some kind of greedy question in his eyes).
I burst out: "I eat them!" (Itself did not expect)
You should have seen his face!

[Alim,]

Alim,

Alas, okra (frozen) has been set aside in favor of the Caucasian lobio green bean snack. I ran there. The result will be only tomorrow

[🔗]

About pilaf: 🔗

Alexandra , you will be especially interested ...

Thank you, Pakatik! In the evening I can enter LJ from home and see

Pakatik, I boast of a barberry. It's soft, bright coral and pitted

In cooking, such concrete berries are obtained.They can be seen at the edges


https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9910.0

Pakatik, thanks! I read about the Khujand pilaf. I was in this bazaar, there are such chic old wrought-iron gates. But I didn't try pilaf at that bazaar. I humbly walked around the bazaar for my future mother-in-law and tried not choking to absorb the unwashed fruits, which she passed me over her shoulder to "try"

As far as I can remember, from childhood, I ate unwashed fruits and vegetables, washed them only at home, and most of my childhood was spent in the yard and on the street ...
I remember that bazaar and the gate, I was passing through Leninabad, when I went to visit the rollers in Toboshary ...

Still to understand what size of the cartoon, I have a small one, should I divide everything by two?

Yeah

[🔗]

Gastronomic overview of Tashkent:
🔗
Highly recommend! Only the keyboard is far away, you can drip saliva ...

East is a delicate matter

Without words ... and comments

This is light cavalry, and here is the heavy one on the way ...

[Bazaars in Tashkent]

Bazaars in Tashkent
🔗
🔗
🔗

Another bazaar - Chorsu 🔗

In 1976 we came on vacation to Tashkent from the Amur region - passion was needed for a fur coat! We went to the old city - messengers immediately flew in and whispered in the ear - do you need a carpet-fur coat? Need to. They took me into some kind of jungle, although I was with my husband, but I got scared ...
And I bought a fur coat - black, tsigey, warm, prettier.

[🔗]

Goodbye, Tashkent Square!

🔗

[Goodbye, Tashkent Square!]

Goodbye, Tashkent Square!






Over the past few days, plantations in the very center of Tashkent have been subjected to cruel "castration" by the city authorities. There is a large-scale felling of age-old plane trees (plane trees), planted at the end of the 19th century, when by order of the Tsar's Governor-General M.G.

Now, from morning to evening, fat plane trees, once under state protection, are cut to the root. Then they are cut into three-meter long logs, loaded onto dump trucks with the help of cranes and taken away in an unknown direction. At the same time, other workers uproot the stumps of already felled trees, so that not a trace of them remains.

By the morning of Monday, November 16, thus, more than half of all the trees growing on the park were cut down, and the woodcutters, apparently, do not intend to stop there.

further text read here: 🔗

[On the markets of Tashkent. We just look ... remember, imagine, find out the features ...]

On the markets of Tashkent.

We just look ... remember, imagine, find out the features ...

Oh, to dig, in such a collapse ...
In general, there are books in Russian, cheap, people leave, rent for a pittance, and the rest do not read in Russian ...

I also looked at this collapse

And so they cut carrots for pilaf. Such carrots can be bought on the market in bulk and in the required amount.

Pilaf Uzbek.

1.Rice 1kg.
2.meat 1kg (lamb or pork)
3. vegetable oil 200g
4.carrots 500g.
5.onion 500g.
6.garlic 2g.
7.salt and black pepper

Heat oil in a cast iron. Fry the meat.
Brown the onion and half of the coarsely grated carrots.
Add the remaining grated carrots.
Pour in some water and simmer until tender.
Pour boiling water over rice, drain, wash with cold water.
Pour the rice onto the meat, season with salt and pepper.
Pour water 2.5 cm above the rice.
Without stirring, cook over medium heat with the lid open.
Should be boiling.
When the water has evaporated, make a slide of rice from the edges up.
Make 3 holes to the bottom. Close the lid, make a small heat for 20 minutes.
Open the bag and don't close it again.

Serve with the meat on top.

[DonnaRosa]

DonnaRosa, it will work, but not that, there is not enough zarchava (turmeric),
zra (cumin), red pepper and barberry ...
I'm not talking about fat tail fat, it is not everywhere, I myself have forgotten its taste ... The fact that pork is not meat for pilaf has already been written ...
Carrots are not rubbed, but cut into strips, see photos in the subject ...
In zirvak, I put all the carrots at once, not dividing them in half.
Salt and spices, go to the zirvak, before laying the rice
Rice is soaked in advance, with turmeric, preferably in the evening, or 2-3 hours at least. If there is no time to soak in advance, then it is only thoroughly washed with water, not boiling water, then turmeric is put into the roasting meat. Rice is wet, will not crumble, carefully laid out on top of the meat, filled with boiling water, through a capkir (slotted spoon), so that the jet does not break the layers. Bring to a boil and reduce heat.
Pour water to cover the rice a little, we do not know how much water it absorbed, it is better to add along the way than to get boiled porridge ...
If there is a lot of water, we help it evaporate, gently raking it off the walls
and making holes to the bottom. When the water has evaporated, remove the fire, cover with a lid, it costs 20-30 minutes, the rice is steamed.
If the size of the cauldron allows, not very large, remove the lid,
cover with a large lagan (flat dish) and turn the cauldron over.
Lyagan on the table, on it is a mountain of pilaf with meat on top ...
Bon Appetit!

And if not - first butter, then onions, then meat, then carrots?
I remember there was no refined oil, cottonseed oil was not sold in Russia - they used unrefined sunflower oil - so as not to stink, they fried a crust of black bread in it, or, if they were lucky, a mutton bone.
And unpeeled chives - just before the end, right?
... "We have all the moves recorded ..."

[DonnaRosa]

DonnaRosa, it will work, but not that, there is not enough zarchava (turmeric),
zra (cumin), red pepper and barberry ...
I’m not talking about fat tail fat, it’s not everywhere, I’ve already forgotten its taste ... The fact that pork is not meat for pilaf has already been written ...
Carrots are not rubbed, but cut into strips, see photos in the subject ...
In zirvak, I put all the carrots at once, not dividing them in half.
Salt and spices, go to the zirvak, before laying the rice
Rice is soaked in advance, with turmeric, preferably in the evening, or 2-3 hours at least. If there is no time to soak in advance, then it is only thoroughly washed with water, not boiling water, then turmeric is put into the roasting meat. Rice is wet, will not crumble, carefully laid out on top of the meat, filled with boiling water, through a capkir (slotted spoon), so that the jet does not break the layers. Bring to a boil and reduce heat.
Pour water to cover the rice a little, we do not know how much water it absorbed, it is better to add along the way than to get boiled porridge ...
If there is a lot of water, we help it evaporate, gently raking it off the walls
and making holes to the bottom. When the water has evaporated, remove the fire, cover with a lid, it costs 20-30 minutes, the rice is steamed.
If the size of the cauldron allows, not very large, remove the lid,
cover with a large lagan (flat dish) and turn the cauldron over.
Lyagan on the table, on it is a mountain of pilaf with meat on top ...
Bon Appetit!

Thank you for sharing your experience in such detail.
Your pilaf is undoubtedly good.
My recipe contained both barberry and cumin, but we don't have this on sale.
Simplified. We don't sell lamb at all.
I don’t know why, but it disappeared for 15-20 years.

I got my recipe from people
born and lived in Tashkent for a long time.
They often cooked pilaf for a hot holiday.
I like it. Friends have been living in SA for a long time,
and pilaf according to their recipe, I cook with pleasure.
Well, of course, I had to simplify a little,
given my geographic location.
Each housewife has different pilaf.
Even with the same recipe.