Uzbek style baked stuffed vegetables

Category: Meat dishes
Kitchen: uzbek
Uzbek style baked stuffed vegetables

Ingredients

minced meat (any is possible) 800 -1000 g
peppers 7-8 pcs
zucchini or zucchini 2 pcs
boiled rice 1 st
fat tail fat 200 g
tomato 5-6 pcs
garlic 2 heads
onion 2-3 pcs
mix: cumin, coriander, paprika, red hot pepper 4 tbsp. l.
chickpeas ready 300 g
carrot 2-3 pcs
vegetable oil for frying taste
salt taste

Cooking method

  • Try these Uzbek stuffed vegetables for once in your life. Spiced with cumin, coriander, combined with chickpeas - this taste is especially impressive.
  • Cooking a little longer than regular stuffed vegetables, but highly recommended as a weekend meal!
  • Uzbek style baked stuffed vegetables Add finely chopped fat tail fat and onion, boiled rice to the minced meat.
  • Uzbek style baked stuffed vegetables Add spices, an egg (you can do without it) - mix. I add some water for fluffiness.
  • Uzbek style baked stuffed vegetables Rinse chickpeas and soak for 4-6 hours. Boil until tender.
  • Uzbek style baked stuffed vegetables Let's take care of vegetables: peel the pepper from the core, cutting off the top by 1/4, cut the zucchini or zucchini into 3 parts, cutting off the ends and make "cups", scooping out the pulp from the zucchini.
  • Uzbek style baked stuffed vegetables We make a fry: we fry the onion, cut into half rings, then carrots and peppers into strips, tomatoes into cubes.
  • Uzbek style baked stuffed vegetables Then we simmer vegetables for 10 minutes along with boiled chickpeas.
  • Uzbek style baked stuffed vegetables We stuff vegetables with the minced meat prepared earlier, put them in a form with high sides.
  • Uzbek style baked stuffed vegetables Pour boiling water over the vegetables so that it reaches almost to the very top, put some of the frying on top. Close the mold tightly with foil and send it to the oven heated to 180 * C for 1 hour 10-20 minutes. The timing will depend on your oven. For 15 minutes, you can "grill" vegetables by removing the foil or raising the temperature to 250 * C and hold them under the grill for 5 minutes.
  • Uzbek style baked stuffed vegetables Put the finished vegetables on a large dish, sprinkle with the remaining roast on top, add the chickpeas and sprinkle with fresh herbs.
  • Uzbek style baked stuffed vegetables Sour cream, broth with herbs are served separately with vegetables.
  • Uzbek style baked stuffed vegetables The vegetables turned out to be very tasty, aromatic, and also very satisfying! Bon Appetit!
  • A dish with such vegetables on the table looks very colorful!
  • In Uzbekistan, this is a festive dish, and to make it more "rich" you can add stuffed tomatoes and onions, as well as minced meat cutlets wrapped in a fat net (mutton gland).

The dish is designed for

6-8 servings

Time for preparing:

2 hours 30 minutes (without cooking chickpeas)

Cooking program:

oven

Helen
mmmm how delicious !!!
MariS
Helen, Elena, I agree - very tasty! Thank you for looking at the aroma of Uzbek cuisine. We have tried stuffed vegetables in this version for the first time - we are interested in national dishes. I liked it very much, especially when combined with chickpeas.
lettohka ttt
Nice, tasty, original!
Marinochka thanks!
MariS
Natasha, I'm glad I liked the dish! We were quite happy with it and, importantly, we were full - it’s sooo - very satisfying!
kristina1
MariS, Marina, beautifully
Mirabel
Quote: MariS
In Uzbekistan, this is a festive dish,
Having lived for almost 3 years in Uzbekistan, I have not even heard of such a dish. I thought they were either fried, or steamed, or stewed. But not the point ... you can see that you will get a very tasty thing, and even with chickpeas! Super!
Marina, thanks for the deliciousness and beauty!
definitely, bookmark!
probably such a dish can be cooked in a slow dish or tagine
MariS
kristina1, Thank you! It's nice that you liked it!

Quote: Mirabel
can be cooked slowly or tagine
Mirabel, Vika, you can and should - who has them. In the oven, as in the oven, you can stew ... and my version is this
And baking in the oven is a pleasure, and besides, it is much healthier than frying.

It turned out very tasty with chickpeas! Perhaps this is a modernized dish rather than an old recipe. Thank you for your feedback, I'm glad you dropped by!

cleose
Quote: Mirabel
Having lived for almost 3 years in Uzbekistan
Same. Having lived there for almost 28 years, I did not know about such a tasty treat, zucchini or zucchini were not sold there at all. They cooked simply stuffed bell peppers in a cauldron.
I'll take it as a bookmark, I think it will turn out deliciously in the oven and also with zucchini, thanks!
MariS
cleose, Irina, and also tomatoes and onions - as a very festive option. Learning in the oven is like stewing - stewing. Some ovens bake longer, others do the opposite - then you need to reduce the temperature and increase the cooking time.
kristina1
Quote: Mirabel
or tagine
tajin rules ... now Vika will definitely be friends with tajin ..
Mirabel
kristina1, Cesar! tell me pliz, how much water to pour into the tagine? I don’t need much at all, I pour a little, and sometimes I don’t pour anything .. but here?
MariS
I think in tagine, too, almost to the very top of the vegetables.
cleose
Quote: MariS
tomatoes and onions

MariS, this is a must and seasonings of cumin with coriander, where without them.
MariS
Quote: cleose
They cooked simply stuffed bell peppers in a cauldron.

So for me, this is a festive version, where all the vegetables are stuffed (there is a postscript that they also stuff tomatoes with onions). This is the "rich" option.
kristina1
Quote: Mirabel
Cesar! tell me pliz, how much water to pour into the tagine?
No need to pour a lot of water !!!!!!!!!!
Mirabel
kristina1, Thank you

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