Oshi Behi (duck with turkey)

Category: Meat dishes
Kitchen: uzbek
Oshi Behi (duck with turkey)

Ingredients

Quince 3 pcs
Duck breast 7 pcs
Carrot 2 pcs
Bulgarian pepper 2 pcs
Greens - parsley, cilantro, dill 2 branches
Salt (for minced meat) 1.5% by weight of meat
Spices and condiments according to taste and preferences
Ghee cow butter 1.5 tbsp. l.

Cooking method

  • As already stated in the story Oshi Behi ... chopped lamb in quince
  • : “... Oshi - Uzbek lunch ... Behi - quince. Toli quince dinner, roofing felts lunch with quince ... But Oshi Behi. As the author of the recipe said, then it will be so ... "
  • In general - thanks to Stalik, I cook this food often and I never cease to rejoice - it's very tasty.
  • And so they decided to cook for the first time. That is, use duck breasts and turkey meat for minced meat.
  • 🔗
  • In terms of "accompanying" the main content, there is only one digression - I did not put turnips in the pan. Somehow she didn’t fit the table with us. But the rest ... but by the way - everything in order.
  • 🔗
  • Here is the quince itself and all the other vegetables that will be needed to make oshi behi. Note that the eggplant has nothing to do with it. It is prepared for the smoke.
  • 🔗
  • And young potatoes, of course. It will be very appropriate.
  • 🔗
  • Cut the carrots into slices - circles. Thickness - a centimeter, maximum one and a half.
  • 🔗
  • Bulgarian peppers - cut a couple of pieces into strips.
  • 🔗
  • Greens. Parsley, cilantro, a couple of branches, dill and one branch are enough.
  • 🔗
  • Duck breast. Since I had a large quince, I took seven pieces. Just enough.
  • 🔗
  • The breasts are skinned and cut into strips. And then these same straws are crushed. Something like this.
  • 🔗
  • Spice. These are the ones that are needed for minced meat. Salt - at the rate of 1.5% by weight of meat, cardamom - a quarter teaspoon. Peppers are different - a little less than half a teaspoon. Then crush the peppers in a mortar. Not "into dust", but so ... crush slightly. I took another mixture of Italian herbs - one teaspoon.
  • But, I will nevertheless note that the set of spices and seasonings is solely a matter of taste and personal preferences.
  • 🔗
  • Add spices to the minced meat and knead very well. In good faith. And set aside the minced meat for three hours. Steep and soak in the aromas and flavors of spices and seasonings.
  • 🔗
  • But I passed the turkey meat through a meat grinder, and then did the same as with the duck.
  • 🔗
  • Quince. That's it. This is Azerbaijani. Of course, it doesn't look as presentable as Iranian, for example, or Turkish, but fragrant….
  • 🔗
  • Cut the quince in half and carefully remove the core and seeds. I don't know if they are telling the truth, but it seems like they, seeds, are practically poisonous.
  • 🔗
  • And then, using a teaspoon and a knife, cut out the cores of the fruit.
  • 🔗
  • I must say right away that the occupation is not very pleasant. And troublesome and ... but it must be done. The thickness of the "wall" of such cups should be somewhere around a centimeter.
  • 🔗
  • Try to apply one and a half spoons of melted butter more or less evenly to the bottom of the pan. And then lay on top those same pieces of skin from the breasts.
  • 🔗
  • And immediately - potatoes. For potatoes, I took a teaspoon "top" of a mixture of spices and herbs just for potatoes. Sold in the markets - well, it turns out very tasty. And a spoon, also with a top of salt.
  • 🔗
  • Then a carrot. Just like that - in an even layer.
  • 🔗
  • Bulgarian pepper, also evenly and already on top of all this quince cups with minced meat. Stuff the minced meat, stuff it into the quince. The denser the better.
  • By the way, what was picked out from the middle of the fruit can also be sent under quince cups.
  • 🔗
  • Put greens on top. Like this. Several twigs. Not much is needed. Although ... a matter of taste.
  • 🔗
  • 🔗
  • The same manipulations were carried out with the turkey mince, only a separate pan was created with the "turkey".
  • 🔗
  • 🔗
  • Well. Cover with a lid and set on high heat. On the strong one, 15 - 20 minutes will be enough.As soon as it actively sizzles inside the pan, reduce the heat to the lowest.
  • 🔗
  • An hour and a half or two, here it depends on the pan, and on the density of the load of the pan and even on the stove - in general, in an hour and a half it will definitely be ready.
  • Remove the cover. Stay slightly away - there will be a cloud of hot steam. This fragrant steam will be crazy, but very, I repeat, hot.
  • 🔗
  • It's "turkey" for comparison.
  • 🔗
  • Well. Something like this.
  • 🔗
  • I will not describe the taste. From experience I will say - a lot depends on the quince. Lots of. Therefore, I advise you to take the Azerbaijani one. They are "in appearance", maybe not very presentable (especially in April), but in taste and aroma they are miles away better than others.
  • 🔗
  • And this is very tasty. Highly!!! Oshi behi juice. Here, however, any words are meaningless.
  • Angela at the meal!
  • 🔗
  • 🔗

The dish is designed for

6-8

Time for preparing:

3 hours

Ilmirushka
Stunned! But there is nowhere to take quince in our winter lands




Ivanych, everything is so detailed, beautiful, delicious!
Song
And why did I not go to bed early today ...
Now all night nightmares Oshi Behi torment will dream.

Ivanych, as always great. Thank you.
Ivanych
Thank you for your kind words!
Ilmirushka, It seems to me now there are no problems with quince. But this is in our latitudes ...
Song*So as not to be tormented by nightmares ... eat a slice of apple ... at least.
Song
Oh, Ivanych, yes, no apples compare with your Oshi Behi.
kristina1
Ivanych, wow, what a beauty, you can't take your eyes off, great recipe, thanks ..
brendabaker
Ivanych,
Something potatoes are not in the list of ingredients?
I rewrite the words, I want to make with inlay in a slow cooker and I don't find how much turkey I need to take?
Is the minced meat cooked without onions, only one minced meat?
Ivanych
brendabaker, sorry, I forgot about this fruit ... ... I didn't add onion to the minced meat. How much to take? It all depends on the size of the quince. You will need to fill the cups tightly.
Nikitosik
Ivanych, This is a whole work of art !!! I love quince in any form ... from jam to pilaf with quince! And then there are still pictures ... one more beautiful than the other! It will be necessary to repeat it!
Ivanych
you will not regret

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers