Lana
Quote: DonnaRosa

Thank you for sharing your experience in such detail.

Each housewife has different pilaf.
Even with the same recipe.
What's interesting, Pakat, about the eggs that are poured into holes in the pilaf before covering the pilaf with a lid? An Uzbek woman taught me this many years ago. Such a piece of pilaf with an egg is very fond of my daughter, and now my grandson
Pakat
MariV, the oil was heated to smoke, one onion and a bone were fried until black, in order to burn out the solid fractions in unrefined cottonseed oil and refine it, it was cheap and everywhere.
Now, there are lighter and more refined oils everywhere, this stage can be skipped.
Peeled but not disassembled heads of garlic go to the zirvak, before loading the rice, they float in the rice, are taken out after steaming the rice and placed on top of the meat, already on the table ...

DonnaRosa, these spices are common all over the world, they are probably in stores, in extreme cases you can buy them from those who sell at the bazaar. I used to be on business trips in Kaunas, I liked it more than Vilnius, a calm city ... And pilaf, different, even with two neighbors living nearby, cooking at the same time and from the same products ...

lana7386 , I will not say anything about eggs, we did not do that, did not see ... But if the children like it, good luck ...

vlad1252
Looked, read, how sad it became. I was born and raised in Bukhara ...

Just pilaf ...
The East is a delicate matter, pilaf, cuisine and conversations
I put everything in sight, but if approximately:
For 1 kg of rice:
Carrots 700-800 gr.
onion-700-800 gr.
meat 1.5-2 kg.
butter or fat tail fat-300-400 gr.
Zira 1-3 tsp.
Garlic, chili pod, barberry, apricots, raisins, and so on, as desired.
This is very rough, and every time it's different. I don't pretend to be a truly Uzbek pilaf, I don't even know what it is. And the Uzbeks themselves probably don't know
More likely a Georgian dish: lamb with herbs (tarragon, basil, dill, parsley), the Georgians taught not to put anything else, but I put more onions and a glass of red wine. Simmer under a lid over low heat. Everyone likes it. HIGHLY.
The East is a delicate matter, pilaf, cuisine and conversations
This is at the beginning of the process. No photo of the finished dish - I didn't have time ...
Pakat
Scarecrow, manti:
The East is a delicate matter, pilaf, cuisine and conversations
Samsa - The East is a delicate matter, pilaf, cuisine and conversations
Lana
Quote: Packet link = topic = 18396.0 date = 1260728854

Scarecrow, manti:
The East is a delicate matter, pilaf, cuisine and conversations
Pakat
Manty Very appetizing Thin dough. I represent the juicy and aromatic filling (cut? Not minced meat) Miracle!
And I make the shape like a boat with an eight inside ...
Pakat
lana7386, not mine, I'm with the dough, only after purchasing a bread machine I try to make friends ...
And such, manti and samsa, I prefer to eat ...
MariV
Who did the samsa thread at home? I want a proven recipe, not their Internet.
I found a dunduk and a stalik, read it, but what else?
Lana
Quote: Packet link = topic = 459.0 date = 1260729530

lana7386, not mine, I'm with the dough, only after purchasing a bread machine I try to make friends ...
And such, manti and samsa, I prefer to eat ...
Pakat
Can you tell me the name of a delicious steamed dumplings roll with vegetable filling? I've been cooking for a long time, having tried this roll, but I don't know what the dish is called ... Thank you
MariV
Until Pakat sleeps in Canada - this roll is called khanum .
Lana
Quote: MariV

Until Pakat sleeps in Canada - this roll is called khan
Thank you, MariV
Teen_tinka
Girls, throw a link at me, if there is one of course, cooking a mamula with a date, such as is usually sold in "Eastern Sweets" ... little cookies, either with date jam, roofing felts with grated date ... pliz
Pakat
lana7386, MariV has already answered, khanum - steam pie ...
And I propose to find and watch this performance, you will not regret it ...

The East is a delicate matter, pilaf, cuisine and conversations
Pakat
Quote: MariV

Who did the samsa thread at home? I want a proven recipe, not their Internet.
I found a dunduk and a stalik, read it, but what else?

MariV, you know, real samsa is made only in the tandoor,
I don't think you have it ...
But baked samsa is also very tasty, which is made in the oven or ovens, especially from puff pastry ...
Well, if you add fat tail fat, you bite off with your fingers ...
Lana
Quote: Pack link = topic = 459.0 date = 1260801383

lana7386, MariV has already answered, khanum - steam pie ...
And I propose to find and watch this performance, you will not regret it ...

The East is a delicate matter, pilaf, cuisine and conversations
Pakat
I have known this performance since my youth! True, I didn't watch it in Leningrad, but saw it on TV
Pakat
Quote: Tinka_tinka

... throw a link at me, if there is one, the preparation of a mummy with a date, such as is usually sold in "Eastern Sweets" ... small cookies with either date jam, or with a grated date ... pliz

Teen_tinka, search for "Ma'amoul", there are many links, here is one of them:
🔗
Pakat
lana7386, the play "Khanuma", saw for the first time many years ago
on TV. And now I have a CD with him, I watch it sometimes ...
Lana
Quote: Package link = topic = 459.0 date = 1260803751

lana7386, the play "Khanuma", watched for the first time many years ago
on TV. And now I have a CD with him, I watch it sometimes ...
I, unlike you, will not be told to insult you, I do not hide my age, but I suspect that we are of the same generation. Therefore, at one time we watched this incendiary musical performance full of humor and national flavor.
Pakat
I do not hide it either, my age is mor .. face is written ...
Only I'll be older ...
Teen_tinka
Thank you Pakat ... googled it -Maamulya -... but according to the recipe it was not the same composition as on the box ... I did not find it with yeast ...
Pakat
Teen_tinka, search harder, harder ...
Here with yeast, one of many -
🔗
MariV
Quote: Pack link = topic = 459.0 date = 1260801909

MariV, you know, real samsa is made only in the tandoor,
I don't think you have it ...
But baked samsa is also very tasty, which is made in the oven or ovens, especially from puff pastry ...
Well, if you add fat tail fat, you bite off with your fingers ...
Tandoor-mandyr - kaneshna, I have no tandoor! And we can buy fat tail fat, in the market I have a cherished counter with halal products.
Only my husband categorically does not respect lamb meat and fat! For nothing that I spent my childhood and youth in Tashkent!
And in general, I want samsa, which was baked in the Old Town!
And even now Khanum is often shown on Culture!
MariV
Quote: Pack link = topic = 459.0 date = 1260805093

I do not hide it either, my age is mor .. face is written ...
Only I'll be older ...
Oh, come on, a man is never old!
Pakat
Quote: MariV

Only my husband categorically does not respect lamb meat and fat! For nothing that I spent my childhood and youth in Tashkent!
And in general, I want samsa, which was baked in the Old Town!
MariV, so make him more onions from the meat that he loves and
the same fat ...
Himself, samsa-order, a couple of pieces would gobble up ...
We have a restaurant "Tashkent", they cook samsa there, they even put a tandoor, but the taste is still not the same, because all the products are different ...

Kapet
Quote: Packet link = topic = 459.0 date = 1260728854

Scarecrow, manti:
The East is a delicate matter, pilaf, cuisine and conversations
Samsa - The East is a delicate matter, pilaf, cuisine and conversations
Either I became completely blind, or it’s not samsa, but chicken legs ...
MariV
And really, chicken legs!
Kapet
But the manti are real, like I mold. And they are torn as in the photo, along the edges (well, from the bottom by itself), when from greed you put too tightly in the mantle
Pakat
And say not old ...
Old and blind, the Internet slipped the wrong search, but I did not notice ...
The East is a delicate matter, pilaf, cuisine and conversations
Here is a real tandoor samsa ...
MariV
Yes? Looks like a hamburger ...

Here!
The East is a delicate matter, pilaf, cuisine and conversations
Lenusa93
Reap someone a master class on such a sculpting of manti. I can twist all kinds of eights, but I can't get such pinches
Lana
Quote: Lenuza93

Reap someone a master class on such a sculpting of manti. I can twist all kinds of eights, but I can't get such pinches
Mothers teach their daughters such tucks from childhood
MariV
Lenusa93,
a master class was given in his blog "Correct Manti" dunduk

🔗
DonnaRosa
Are curry and kukurma the same thing?
Pakat
DonnaRosaDonna Rosa, I'm an old soldier and I don't know the words of love ...
Sorry, the nickname inspired ...
No, these are different spices of turmeric (turmeric), in Uzbekistan they call zarchava, a yellow powder that gives dishes a specific flavor and yellow color. I always add it to rice ...
Curry is a special mixture of spices that gives the dish an exquisite taste and aroma, seasoning, more used in India ...
The main ingredients of curry are: Turmeric Root Powder, Coriander, Red Pepper, Cardamom, Cumin.
DonnaRosa
Quote: Pack link = topic = 459.0 date = 1261702546

DonnaRosaDonna Rosa, I'm an old soldier and I don't know the words of love ...
But in vain.

Quote: Pack link = topic = 459.0 date = 1261702546


No, these are different spices of turmeric (turmeric), in Uzbekistan they call zarchava, a yellow powder that gives dishes a specific flavor and yellow color. I always add it to rice ...
Curry is a special mixture of spices that gives the dish an exquisite taste and aroma, seasoning, more used in India ...
The main ingredients of curry are: Turmeric Root Powder, Coriander, Red Pepper, Cardamom, Cumin.
Can curry be used in pilaf?
Pakat
Quote: DonnaRosa

But in vain.
Full quote: "Donna Rosa, I am an old soldier and I do not know the words of love, but when I first saw you, Donna Rosa, I felt like a tired traveler who, on the slope of his life's journey, saw a gentle, Donna Rosa, a gentle violet in the field illuminated by the sun. "

Can curry be used in pilaf?
You can use it, but it will already be Indian pilaf, it has its own taste and aroma ...
In Uzbek pilaf there is turmeric, a little, mainly when soaking rice, zra / cumin, red and black ground peppers, barberry berries.
DonnaRosa
Quote: Pack link = topic = 459.0 date = 1261740672
In Uzbek pilaf there is turmeric, a little, mainly when soaking rice, zra / cumin, red and black ground peppers, barberry berries.
zra / cumin + barberry ...
We don't have
red and black ground peppers - OK
zra / cumin too, but there is curry.
I always add it to rice soup.
Delicious.

Quote: Pakat

Full quote: "Donna Rosa, I am an old soldier and I do not know the words of love, but when I first saw you, Donna Rosa, I felt like a tired traveler who, on the slope of his life's journey, saw a gentle, Donna Rosa, a gentle violet in the field illuminated by the sun. "
Well, that's another matter!
vesnushkaO
Assalam alaykum, fellow countrymen! And I am Tashkent. I took the whole twig and soooo nostalgia surged. But I thought I didn't miss him. thanks for reminding me! I want to cry. Especially after Admin's photo about the park. We often walked there with my friends. Nightmare! Cut down such a green paradise in the center ... I have no words ... Sorry for the confusion. I'll go do my homework, maybe I'll calm down. :
Margit
Quote: lana7386

Pakat
Can you tell me the name of a delicious steamed dumplings roll with vegetable filling? I've been cooking for a long time, having tried this roll, but I don't know what the dish is called ... Thank you
The correct name for the steam roll is "Hunon". I call this dish "Lazy Manti".
The filling is the same as in manti, but it is much faster to make. Roll out the dough like into noodles, 50-60 cm in diameter, with a knife we ​​divide the circle evenly. We lay out the filling on each half of the circle, fold it with a roll, pinch the edges and onto a sheet of a mantle cooker. Thus, we get two rolls from one circle. To make the edges of the roll stick well, you can moisten it with water.
Lana
Quote: Margit

The correct name for the steam roll is "Hunon". I call this dish "Lazy Manti".
Margit
The consonance between Hunon and Khanum is probably not casual ... Apparently, in the cuisines of different nations, this is basically the same dish.
Thank you, I will know. Is Hunon a Tatar dish? I tried this roll made by a Tatar
Margit
Quote: lana7386

Margit
The consonance between Hunon and Khanum is probably not casual ... Apparently, in the cuisines of different nations, this is basically the same dish.
Thank you, I will know. Is Hunon a Tatar dish? I tried this roll made by a Tatar
Khunon is only an Uzbek dish, other peoples do not have it. Although, who knows ...
I am Uzbek by my father, Tatar mother, I know the cuisine of these peoples quite well.
Another very tasty hunon is obtained from pumpkin, I often cook it. Cut the pumpkin into 1/1 pieces, sprinkle lightly with salt, stir and leave for half an hour - an hour.The resulting juice is drained, chopped onions are added, the gloves are salted, and used as a filling for hunon or manti. Eaten with sour cream, sour milk, or soy sauce. Try it, you will like it
Lana
Quote: Margit

Khunon is only an Uzbek dish, other peoples do not have it. Although, who knows ...
I am Uzbek by my father, Tatar mother, I know the cuisine of these peoples quite well.
Margit I will definitely make Hunon with pumpkin Thanks for the recipe! Yes, you should be an excellent cook by birth - you have such parents, with such a cuisine. Did your dad in your family cook anything himself or taught your mom his own cuisine?
Margit
Quote: lana7386

Margit I will definitely make Hunon with pumpkin Thanks for the recipe! Yes, you should be an excellent cook by birth - you have such parents, with such a cuisine. Did your dad in your family cook anything himself or taught your mom his own cuisine?
Mom learned everything while she lived with her father in Uzbekistan, only dad cooked pilaf himself and taught me this. I was 15 years old when I cooked pilaf for the first time under his guidance, the pilaf turned out to be excellent. Time passed, and I gradually changed the recipe for pilaf, adjusted to the tastes of the family. But even now, pilaf is praised by all the guests and asked to teach how to cook pilaf.
Now I am making hunon, and at the same time I blindfold a few mantys to show what shape I get.
Lana
Quote: Margit

Now I am making hunon, and at the same time I blindfold a few mantys to show what shape I get.
Margit
I'm looking forward to! Will you exhibit in your topic?
It was an Uzbek woman who taught me how to cook pilaf. Since then, this is a favorite dish in our family!
I make the manti, in my opinion, of the classical form: I glue the opposite sides two at a time, and then I connect the neighboring ones, it turns out a boat with an 8th inside. It will be interesting to see yours ...
Margit
Quote: lana7386

Margit
I'm looking forward to! Will you exhibit in your topic?
It was an Uzbek woman who taught me how to cook pilaf. Since then, this is a favorite dish in our family!
I make the manti, in my opinion, of the classical form: I glue the opposite sides two at a time, and then I connect the neighboring ones, it turns out a boat with an 8th inside. It will be interesting to see yours ...
Here is the shape of my manti:
The East is a delicate matter, pilaf, cuisine and conversations
And here is the finished hunon and manti:
The East is a delicate matter, pilaf, cuisine and conversations
Lana
Quote: Margit

Here is the shape of my manti:
The East is a delicate matter, pilaf, cuisine and conversations
And here is the finished hunon and manti:
The East is a delicate matter, pilaf, cuisine and conversations
How beautiful, Margit
Would you like to arrange a master class on manta rays? Such beauty must be shared
Margit
Quote: lana7386

How beautiful, Margit
Would you like to arrange a master class on manta rays? Such beauty must be shared
lana7386, thank you very much for your kind words.
I think it's not difficult at all to prepare these dishes. As for the master class, this is an idea, I will try to complete it one of these days, thanks for the tip!
Lisss's
Quote: Margit

Here is the shape of my manti:
The East is a delicate matter, pilaf, cuisine and conversations

Margit, wow, how beautiful !!! can a person do this with his hands ???
Gin
I have made a conclusion for myself recently - do not soak rice for pilaf. Various rice (both parboiled, and unsteamed, and long-grain, and round) have recently begun to behave the same - 10-15 minutes after soaking, it becomes white as paper and very fragile - it is easy to chew without effort! raw! literally crumbles. Well, during further processing, already heat, it loses its shape, boils down and the pilaf turns into porridge.
If you do not soak the rice, but rinse it just before pouring it, then the shape, the look, and the taste are preserved.
I also want to try to buy "rice for pilaf", I saw it a couple of times on the market - just packed in plastic bags and signed with a felt-tip pen. The rice is neither white nor brown. Maybe he will behave well?
Maybe someone else has come across this? And who can advise rice that does not crumble in water?
Summer resident
Naturally, special low-starchy rice varieties are used for pilaf. Here is the one that is on the market in bags with a felt-tip pen
Pakat
And if there is still a variety "Devzira", a real one, the best thing for pilaf can be ...

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