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

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The East is a delicate matter, cuisine and conversations

[Admin]

Admin, good too...

Hurrah! : wow: we have moved, you can chat with impunity

Ah ... this ... I'm really sorry for the importunity ... maybe from the Multicooker ... that ... to Other Recipes ...

And it's very good that Mueslik was the first to enter! After all, it was the cat that was first launched into the new hut !!!

plus one for attentiveness

We also had this tomato salad that Kapet talked about, only it was still seasoned with cottonseed oil. And pilaf, of course, was cooked on it. And the tomatoes are not ours at all. There is no such thing here!

We also had this tomato salad that Kapet talked about, only it was still seasoned with cottonseed oil. And pilaf, of course, was cooked on it. And the tomatoes are not ours at all. There is no such thing here!

Specifically for pilaf, it is probably not worth seasoning this salad with oil, since pilaf itself is usually quite fatty.

Of our tomatoes, it seemed to me that the most suitable variety is the bovine heart - a large pink juicy tomato.

[B. T. I.]

B. T. I., I also first lived on Shota Rustaveli, opposite the bazaar, and then moved to Bogdan Khmelnitsky, towards the airport ...

And my husband's family is on the Lunacharskoe highway, I also took a year in Tashkent.
My husband at home very often prepares achchik-chuchuk salad. He was taught to do this by his father, and that - by his Uzbek friend. I didn't succeed until I bought a Berner grater.
Quick-salted tomatoes are also from Uzbek cuisine.
Yes-ah, samsa would be Tashkent now!

For achichuk we used Yusupov, tremendous tomatoes, at least apple, sweet variety ...
You take a tomato and use a very sharp knife to cut it in your hands ...
Onions, white sweet, Central Asian, thin rings ...
Salt, pepper, no oil, tomatoes and onions will give a lot of juice, yummy ...
From real, tandoor samsa, with pieces of fat tail fat, no one would refuse ...

Oh, oh, oh - you can see the pros right away - that's how they do it, this achchik! No matter how hard I tried, it didn't work out.
My mother-in-law, and I, tried to buy vegetables at Alayskoye or at the end of Lunacharskoye highway.

And the peaches straight from the tree? It is something! Our parents lived in one-story houses, slept in the yard! All life is in full view of everyone! And it was considered normal. Then, when we moved to Chilanzar, the apartment became somehow more common. And, of course, I remember that it was impossible to walk on the sand on the beach hot. Uzbek music always sounded at the bazaars and a young blonde girl was ... In general, I did not go alone.

Not only peaches, but also apricots.
Come on, it's hard to walk down the street, but in transport - on a bus? Unpleasant memories ...
But melons in winter, barbecues on the street are real, roses are all around.

[B. T. I. MariV]

B. T. I. MariV - this is Asia, a Muslim country covered with a Soviet veil. Now it is getting worse, the burqa is increasingly on the streets, turbans at every turn, but these are not yet fundamentalists in power.
Russian speakers are leaving, pushing them out slowly ...
It's a pity, the climate there is fertile, now it's already warm, cherry and apricot are blooming ...

We communicated mainly with our generation. They no longer have that number of children, the guys were more or less civilized. We came to Moscow more than once. For a long time, really. On one of our visits we all went for a walk along the street. Gorky to Red Square. We come and, looking at the Spasskaya tower, I say: "Shavkat, check the clock." And he asks: "Is this clock correct?"What do you say after that? But actually Pakat could have given several master classes in oriental cuisine. He knows everything, because he even truncates what kind of headers are on the table!

In order to somehow justify the word "cuisine" in the title of the topic, it would be possible to publish here recipes for oriental or near-eastern dishes adapted for a multicooker, as the progenitor of the topic (and maybe not only). For example, I quite successfully reproduced several Dunduk recipes in it, for example, chickpea soup (Energy of chickpea soup) and mashhurda in a quick way. In the near future - his steamed chickpea soup (Steamed chickpea soup, or Amazing transformation of products). Although, of course I agree - you don't need a lot of mind to shift the recipe for the first course to the multicooker ...

But maybe someone was making hummus at home? They make it from chickpeas ...

But maybe someone was making hummus at home? They make it from chickpeas ...

Here _https: //Mcooker-enn.tomathouse.com/s-image/2702/recepts/snack/cabbage/16387.shtml is a pretty simple hummus recipe.

Confused there is only one thing: pour the peas with cold water and cook until completely soft... I once tried to boil chickpea vrabadan. Cooked for 8 hours, then spat, it didn't work ...

[Kourma lagman]

You want recipes, we have them ...

Kourma lagman, fried lagman fantasy ...
In the cartoon, a little oil, fry the meat cut into small cubes, or minced meat, add onions, tomato,
finely chopped garlic and zucchini, bell peppers, carrots, spices and herbs, another 15-20 minutes on baking.
Put the vermicelli, broken into 4 parts, pour boiling water over the vermicelli slightly, or a little less.
And the "pilaf" regime, to the bitter end.
Serve sprinkled with finely chopped, previously cooked
omelet (in straws) and dill.
Bon Appetit!

Doubt takes - and what is left of the vermicelli after the pilaf regime?

[HOMELAND]

Novo-Moskovskaya Street, the Moskva cinema and the Start stadium greet all the bakers! Everyone who at least once trudged in the red-hot 17th or 18th trolleybus from the center to Lunocharskoye Highway, and on Pushkin Square, until desperately waited for the driver to put the trolleybus "antennae" that had come off at the bend (near Pozharka), were on my HOMELAND! This is the whole center - Pushkinskaya Street. school 18, where mother and aunt taught, Hamid Alimjan metro, Semurg cafe, Telman park and of course my adored zoo. Further. along the way, the Conservatory, Children's World (left, with toys!) and Revolution Square, where I gave 10 kregs around Karl Marx's head. to find his face
Now MY HOMELAND is gone. There are no street names. razed the cinema. removed the monuments ... there is nothing ... Therefore, I am not going there.
* * *
Don't date first love,
Let her stay like this
Sharp happiness, or acute pain,
Or a song that fell silent across the river.

Don't reach for the past, it's not worth it -
Everything will seem different now ...
Let at least the most sacred
Remains unchanged in us.
Julia Drunina.
* * *
In order not to be so sad, I will tell you briefly about a funny incident. A little sister came to visit me. By chance, I lost my passport (green one). We went to the police for a certificate. He wiped off 3 sweats for years and swore at all while typing from the 10th time
"Mirzo-Ulugbek khakimiyat, Kara-Su 4 massif"
Then, with this heap of certificates, we went to Moscow to the embassy to receive the stamp paper from the Ambassador that it was allowed to enter the territory of Uzbekistan. There is a queue there as in the war for bread .. no, as in the Mausoleum: D Push through and say: is there a queue of people who WANT TO UZBEKISTAN? The guard made such eyes and missed. The ambassador said: "Either you wait 3 months. Until they send you certified papers (15 different!) From Tashkent, or pay 300 bucks and fly out today." He smiled: "We are not in Tashkent, baby! It was me in Tashkent who could buy the entire Alai for 100 bucks, but in Moscow there is nothing to do with that kind of money!" The sister sighed, gave the grandmothers and on the same night flew from Darmoedov to Tash with a sea of ​​impressions
Well. Will you take me to your company?

[Kapet]

Kapet, peas must be soaked for at least a day, changing the water a couple of times, then boiling ...

Doubt takes - and what is left of the vermicelli after the pilaf regime?

And you try ...
I also thought so when I first made pasta in the Navy, from thin shells. Poured them cold water.
They were preparing for more than 1.5 hours and I thought everything would be in a lump, but they did not even stick together ...

There is enough space for everyone and everyone is welcome.

The poems are so good ...

[Cake]

Cake, thanks, made me laugh, I'll tell you something like that ...
Novo-Moskovskaya Street, the "Moskva" cinema and the "Start" stadium - the reserve of 84 plants, he worked there in his youth ...
Other places are also familiar, but how much beer was drunk in Thälmann's pit ... But I did not feel the heat, maybe I already forgot ...

URRA !!! And Cake is with us! Hush kelibsiz! And we have the best men too !!!

Do you know TVOK? There, at one time, on some marble wall there were golden letters inscribed with my husband's name and surname. No, come on, that wall. Or maybe there is?
It was a good city, multinational.
I remember speculators at the central store - one bastard asked for an imported bra at exorbitant prices - why is it so expensive? So I need to make money!

[B. T. I.]

I have no doubts about the best men!
Packat! And in what year did you work at TAPOiCH? Indeed, the entire Novo-Moskovskaya-reserve My father was the head of the power supply department of the plant. The grandmother is the head of the welding department, the late grandfather is the deputy general, the neighbor is also the deputy general. It was the era of Sivts ...
B. T. I., I sent you a message in a personal message.
MariV , and where was such a wall? I forgot something. although I know the district well ... On the territory of the school or outside? And with "patched letters" for which it was entered, boast!

On the territory of the school.

[MariV]

MariV , and where was such a wall? I forgot something. although I know the district well ... On the territory of the school or outside? And with "patched letters" for which it was entered, boast!

And you don't seem to remember this - you were 2 or 3 at that time of the year ...

Yeah ... at this age I have not yet gone to TVOKU territory ...

If "Central Asians" have already gathered here, please tell us as much as possible how to make liver shish kebab She loved to eat it in the Old City (in the private sector). Now all the spices are available, although I can only buy beef and pork liver. Well, and a bird, of course ... I tried to restore the recipe with my husband "from memory and feelings", but they did not succeed. Tell me who KNOWS!

[Pakat]

Pakat!
My employee did not work at a thermal power plant, but at a state district power station. I got it mixed up.
I planted her this morning to read your branch, and left for breakfast. She came home from breakfast, but she does not look up from the monitor. She says as if she has visited Tashkent. And he speaks to me as if I were in Tashkent ... Well, there is a monument there, from which foreigners are looking for a face ... Well, I nod to her ...
I offered her to register, but she flatly refused. She says she will cry ... Well, until lunchtime I looked out the window ...

🔗
Jigar kabob is a shish kebab from the liver, I tear it off my heart ...

[Hairpin]

My employee did not work at a thermal power plant, but at a state district power station. I got it mixed up.
I planted her this morning to read your branch, and left for breakfast. She came home from breakfast, but she does not look up from the monitor. She says as if she has visited Tashkent. And he speaks to me as if I was in Tashkent ... Well, there is a monument there, from which foreigners are looking for a face ... Well, I nod to her ...
I offered her to register, but she flatly refused. She says she will cry ... Well, until lunchtime I looked out the window ...

Hairpin, in vain is it so ... Life is life, one must live and remember the good ...
To all, here is the site of emigrants from Uzbekistan - 🔗/, there is a forum, and cooking, and photos, and people search ...
I found a photo of my house there ...

[Pakat]

Pakat, thanks for the reference, but something I remember that there was not only red pepper. but also some other spices ... Indeed, it is necessary to look at FromUze. I've been there for a long time in the branches of my street, school and institute ... But somehow I didn't get to cooking.And now I will get there! Thanks for the link and a slap in the right direction!

[Cake]

Cake, in my opinion, they also added zru and sesame (sesame) ...

[Hairpin]

Hairpin, in vain is it so ... Life is life, one must live and remember the good ...
To all, here is the site of emigrants from Uzbekistan - 🔗/, there is a forum, and cooking, and photos, and people search ...
I found a photo of my house there ...

Oh, Pakat - for stupid (me) - and where did you find a photo of your house? I want to surprise my husband! I haven't found it yet ...
No, I kind of found it - on the forum? Prallno?
I also got a recipe from my mother-in-law from Tashkent - they, before the construction of new houses on Lunacharskoye, lived on the territory of the school - whoever was there!
This is sote - in short, a great snack of eggplant, pepper, tomato, onion, herbs and garlic. This is all simmered with rast. oil for about an hour, then there is a little vinegar - and roll up in jars!
The recipe, of course, is not from Uzbek cuisine, but rather Mediterranean, but still ...

[Recipe in the subject.]

Recipe in the subject. Yesterday Sote cooked it from vegetables in a hurry in a slow cooker.

Baking mode.
I cut a head of onion, fry it in vegetable oil, add 2-3 cloves of crushed garlic.
I cut 3-4 red tomatoes into medium cubes, add to the onion, carcass together.
I cut eggplants and sweet peppers into large cubes.
I add everything to onions with tomatoes, plus chopped herbs, spices, salt to taste.
I like to add another sour apple in cubes. If sour, you can add a teaspoon of sugar, preferably brown.
Everything is mixed and brought to readiness.
All the time takes 30-40 minutes in a multicooker.

I do the same option for the winter in banks. Only I cook not in a slow cooker, but in a saucepan with a thick bottom and until the liquid from the vegetables evaporates. But here you need a measure of cooking time - if you cook for a long time, the vegetables become very soft and fall apart.
I like it better when the vegetables are cooked but retain their shape and flavor.

And today I made eggplants, tomatoes and onions. Almost sote. I bought all this at the Teplostan market. Everything is much cheaper there than in the SAO. But there is no such taste as Tashkent vegetables anywhere! There are many Uzbeks, but there is no Uzbek music. But after winter it is very tasty !!!

Tashkent was a multinational city, so cuisines were mixed, recipes were exchanged ...
In childhood and adolescence, we also made preparations for the winter, vegetable caviar, sote, achichuk, pickles, jam, compotes ... In the season, sugar and salt disappeared from the shelves, everyone made preparations ...
They did a lot, dozens of cans, I rolled them after sterilization.
It's hard, but in winter you open a can and it smells on you in summer ...
Then they drove around and began to do much less, prices at bazaars increased, and in stores, the assortment became larger, it became cheaper to buy, though you cannot compare with home tastes ...

It's actually a song. It was written by my classmate and longtime friend.
Andrey Vyachkin

Who sings about Moscow
Who sings about Peter
Someone glorifies Odessa
Who is calling in Sochi.
I cannot be silent
I give my interest
I owe you
My city, my Tashkent!

At the foot of the mountains
The ancient city stands.
Here blow the fence
The adobe sticks out
And a ditch full of water
Aryk is called
My dear city
How am I used to you

City of my life
City of young years
City of first friends
City of the first steps
Asian dust
Hot asphalt
And wonderful breadth
And a wonderful distance!

Hospital, C-5,
Here is the Bulgarian, Kuylyuk,
Excavator take
Here is the circle
Chilanzar, Sergeli
Aktepe and Darkhan
Hot chilli time
And the dekhan rest.

"What mahalla are you from,
Tell Daraga? "
There are gypsies Lyuli
Drove home
Rides "ball-bar"
Under the bottle ringing
And the kids are running
For a horse to dogon.

Smoked nasvay
They littered around.
"What, come on in cards?
Or shesh-besh for leisure "
Pour something into the kettle
So that Allah does not see
We drink warm vodka,
We talk about business.

Was it or not?
Everything is like yesterday.
It's like hello
From the home yard.
It's like a bow
From my native mahalla,
Like a fabulous dream
Asian epics.

Diveevo. 2000 year

I left with my wife (my classmate too) to the Nizhny Novgorod region, to the village of Diveevo. Both work in the Seraphim-Diveevsky nunnery (where the relics of Seraphim of Sarov rest). Eight children !!! And he EVERY NIGHT sees Tashkent in a dream ... He is terribly sad!

[Cake]

Cake , great song, I remembered a lot ...

Andryukha will give you respect!

[Recipe in the subject.]

Recipe in the subject. Yesterday Sote cooked this from vegetables in a hurry in a slow cooker.

Baking mode.
I cut a head of onion, fry it in vegetable oil, add 2-3 cloves of crushed garlic.
I cut 3-4 red tomatoes into medium cubes, add to the onion, carcass together.
I cut eggplants and sweet peppers into large cubes.
I add everything to onions with tomatoes, plus chopped herbs, spices, salt to taste.
I like to add another sour apple in cubes. If sour, then you can add a teaspoon of sugar, preferably brown.
Everything is mixed and brought to readiness.
The whole time takes 30-40 minutes in a multicooker.

I do the same option for the winter in banks. Only I cook not in a slow cooker, but in a saucepan with a thick bottom and until the liquid from the vegetables evaporates. But here you need a measure of cooking time - if you cook for a long time, the vegetables become very soft and fall apart.
I like it better when the vegetables are cooked but retain their shape and flavor.

Yes, Admin, yes - this is the very thing - delicious! I myself was born in the Non-Black Earth Region, and somehow during the years of my childhood and youth this was not particularly cooked - I tried it for the first time in Tashkent, and I really liked it, no, no, and in the fall for the winter I will roll up a few jars, it is also good to add more green celery there - the smell of extinguishing goes to the whole house!

Wow, here the company got together! I did not even suspect that it was so numerous! And I will come to you!

I live in Tashkent. Therefore, if you are interested in anything, ask, I will answer first-hand, so to speak

[azia]

azia, hush kelibsiz, welcome!
Okay, indigenous people are pulling up, where do you live?

Wherever I have not lived
In early childhood, they lived in their own mud brick house (great-grandfather built) near the Transport Institute in Sarakulka. Then our house was scrapped (TashIIT expanded), and we were moved to an apartment in the Aviagorodok GA near the 243rd plant.
When I got married, they lived with my husband for 40 years of Victory - 1 quarter.
Now we have moved closer to work - to the Tashselmash massif, which is opposite the Botkin cemetery. We work with my husband not far from Parkent Bazaar, that is, you can walk to work if you want.
Today, by the way, we visited Botkin, dedicated the willow. Naroduuuu! Like a May Day demonstration

I knew these places well, my friends studied at TashIIT, I went there myself when I chose where to study.
Now a lot has changed, new streets, new interchanges, you can't recognize ...

It's actually a song. It was written by my classmate and longtime friend. Andrey Vyachkin ...

But all this remained. Almost everything. Even Lyuli gypsies dissect on their carts, pick up what lies badly Yes, and my husband consumes nasvay, be-e-e

A lot has changed, but mostly in the city center. Of all of the above in the verses, only Pereushka (or Pervushka) has changed. The Pereushinsky Bridge was dismantled. The crossroads near Winery were planted with flower beds. Now it is not a crossroads, but one street going from the North Station towards H. Alimjan. The president uses it every day to go to work, so that's how they made it safe. The winery was also dismantled. The land there is worth more than the factory. Elite high-rise buildings and offices will be erected.

I knew these places well, my friends studied at TashIIT, I went there myself when I chose where to study.
Now a lot has changed, new streets, new interchanges, you can't recognize ...

The center cannot be recognized, yes. And everything that is located in the first circle from the center is the same. And the five-story buildings built after the earthquake, and the private sector wherever possible. And rams in garages
And the cows graze And in the morning you wake up from heart-rending cries of "Malyako! Kaymak! Cottage cheese!"