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

Thank you! I'm going to the market!
and we will look for the "Devzira" variety!

[Gin]

Maybe someone else has come across this? And who can advise rice that does not crumble in water?

Gin
I always use our Krasnodar rice for pilaf (I can't recognize the variety): round, unpolished (it's not white, but a little brown, due to the remaining shell!). It does not boil into porridge in pilaf, I soak it for 2 hours after 7 times washing. Rice is delicious

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Tashkent: "Reconstruction" of the Square is completed ... !!!
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Manty from Stalik

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[khanum, khanon, hunon, khanim, hunan]

Here again about khanum - ..... This dish, which is simple to make, belongs to the Uzbek national cuisine. There are many options for its preparation, as well as a lot of sounds of the name: khanum, khanon, hunon, khanim, hunan... In terms of its composition, the dish reminds everyone of the well-known manti, with the difference that khanum is prepared as a whole, rolling, and not molded by the piece. "

Can you tell me where to find the album (it's hard to call it a book) of the Makhmudovs about flour dishes of Uzbek cuisine. I just have "Uzbek cuisine", but someone started playing this album somewhere.

Maybe someone else has come across this? And who can advise rice that does not crumble in water?

Rice is chosen that is larger and looks transparent, but not parboiled. It is more grayish in color, not white. If possible, then you need to take a pinch of rice and put it in the palm of your left hand, and rub it thoroughly with the edge of your right palm. Good rice doesn't crumble, it stays whole, unlike low quality rice.

[Margit]

Thank you, Margit

Again, with a question about rice, I recently bought some kind of loose rice in "Narodnoye" (I don't know the name). Beautiful, translucent, slightly beige color, behaves well in water. The pilaf is delicious and rice to rice. But that's what confuses me. It has a strange smell - sourish. Not very strong with dry rice. But when cooking, this smell is greatly enhanced. As if pickles are stewed with meat. This does not affect the taste. It seems. But what is it and why?

Laughter through tears...

6. Tell (a) Artem

I read today on a news site how Uzbek doctors infected
HIV-infected 147 children.
And I remembered the same prophetic poem
our poet-parodist
Frumker, now living in the United States:

"Uzbekistan, already the 20th century,
but a Jewish doctor is in short supply today,
so the Uzbek heals himself,
this is a real genocide "

Salam Aleikum, fellow countrymen!

Well, respected, Pakatik, katta rakhmat! We watched with my husband. He didn’t learn much, but why did I remember!

What "tasty" photos Stalik has! (y) Never tasted hummus ...

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Click here and there ...
A song to suit your mood ...

[Paul]

Paul, nostalgia torments?

I'm torturing her ...
Twenty years since I left ...

Ooooooo !!!!

And I went from West to East almost 20 years ago. For the first two years she roared like a beluga every day: from rudeness, from obscenities, from fear that I will never get used to it. Nothing, I'm used to it, but nostalgia sometimes creeps out and grins

[Himichka]

Never tasted hummus ...

Himichka, we have hummus in all large supermarkets for sale there are several types and manufacturers, including from Israel. You probably do too. You just didn't pay attention. But hummus is a specific product. In our family, only I love him, and neither my husband nor grandchildren can stand, although pea soup is the opposite.

Yesterday I cooked pilaf almost according to your recipe, it turned out, thanks for the recipe!

Dear "fellow countrymen", please share the recipes for oriental cakes. The oven is certainly not a tandoor, but maybe something will work out .... nostalgia!

The Chukchi is of course a writer, not a reader, but the search is still working ...

Patyr non (at home - in the oven)

Here, we have such a topic. Uzbek flatbread and bread, recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=70828.0

I will also add that chickpeas reduce blood sugar and thus contribute to weight loss. In combination with a protein dish (lean meat or fish) and raw non-starchy vegetables, it creates stable satiety and prevents overeating, uncontrolled food intake - especially fruit and bread foods Contains endorphins of joy and, along with chocolate and bananas, prevents depression and improves mood

I baked everything with chickpea flour - and sokka (South French version of pizza), and pancakes, and muffins, and even gingerbread
And the chickpea itself, for example, was added to low-fat homemade cheese such as suluguni, and to a fish roll

Please tell me, what taste does chickpea give ???

Taste? something like nutty, with a pea tint)))