Fried greens

Category: Vegetable and fruit dishes
Kitchen: uzbek
Fried greens

Ingredients

Fresh dill 200 g
Fresh parsley 200 g
Fresh green onions 200 g
Fresh cilantro 100 g
Carrot 220 g
Semolina 250 ml
Bran 30-100 ml optional
Salt 7.5 ml
Spice taste
Chicken egg 4 things.
Butter or any other fat for frying

Cooking method

  • Fried greens
  • Sort the greens, wash, dry and chop finely (I chop using a fine grid of a cube cutter or a "fries disc" using a shredder / multi-cutter)
  • Fried greens
  • Wash the carrots, (if necessary, peel), dry, grate on a coarse grater, add to the chopped greens and mix everything
  • Fried greens
  • Add a glass of semolina (a couple or two tablespoons of bran, if desired), a teaspoon of salt, spices and mix everything well
  • Fried greens
  • Add chicken eggs and mix well
  • Fried greens
  • Spread the mixture on a greased and heated frying pan 0.5–0.8 cm thick and fry for 10 minutes on each side under the lid.
  • Put the prepared "pancakes" on a plate. Serve both hot and cold, with or without sauce (including sour cream or ketchup). The dish is self-sufficient, can be used as a side dish for meat.
  • Fried greens
  • Output: 4 pancakes with a diameter of approx. 28 cm

The dish is designed for

4 "pancakes" 28 cm

Time for preparing:

10 min. on each side

Cooking program:

Roasting

Note

In Uzbek cuisine this dish is called "kuk-biyron", and in Azerbaijan - "kyukyu" (fried greens). I thought everyone knew this dish ...
"fried greens"
Take a good bunch of different greens (dill, parsley, leek, cilantro, celery, green onions), a little Chinese cabbage or any collard greens (leafy or common turnip tops, carrot tops), chop everything finely and finely, chop, mix, lightly sprinkle with semolina, add a raw egg, add a little salt, mix everything well. Heat fat / oil in a skillet, spread the mixture in a thin layer and fry until tender. Can be eaten in any form (cold / hot), with or without any seasonings. It is very tasty and healthy!
Any edible tops goes well with this recipe, including radishes and lettuce that have gone into the color, some horseradish leaves, tarragon (tarragon), any spicy greens. The more varied the composition, the tastier. Semolina and egg give a crisp crust, but you don't need to put a lot of them. You can add some bran if you eat it.

Vlad_Ru
Thank you!
Need to try.
Kestrel
How interesting!
Do you think it will work without oil? Some sort of "dietary" option? Here's what I thought: what if all this is on a baking sheet in a thin layer, nuuu, about 1.5 - 2 centimeters, that is, like a plump pancake (as it is in your recipe), and not like a casserole, spread, and bake in the oven? I understand that until you try, you won't find out, but maybe, based on your experience, you can express your assumptions - Do you think that something sensible can come out in this version, or even try is not worth it?
OgneLo
Kestrel, in an authentic one - they simply fry the greens, stirring them while frying. We fry forming a "pancake on the bottom" of the pan, dividing it into 4 parts with a spatula.
Quote: Kestrel
do you think it will work without oil?
I do not know, I have not tried it. But I think that going to the extreme "completely without oil" is contrary, at least, to common sense and the physiology of the human body: assimilation of fat-soluble substances, in the absence of fat, is impossible (this is the chemistry of the process) ... Another thing is that excess fat m. b. not useful and even, in some cases, harmful, but that's a completely different story ...
Quote: Kestrel
centimeters 1.5 - 2
in such a thick layer, for example, in a frying pan, under a lid, the mass is steamed and not fried (slightly different taste, no crispy crust). No lid - requires regular stirring during frying and takes longer to cook.
Quote: Kestrel
bake
it will be a different dish - baked, not fried.
Quote: Kestrel
until you try, you don't know
exactly.
Tatyana1103
Marinochka, I will definitely try in the season of riot of greenery Thank you
mamusi
Marina, I also take a note, I'll try, unsubscribe.
Thanks for the recipe!) Interesting.
kavmins
what a wonderful recipe! I have never met such one, thanks, I will definitely try!
mamusi
And I have already prepared! Delicious. I will cook more than once.
What was found in the house: Parsley, dill, green arrows of garlic, carrots, onions (head), salt, black pepper, red.
Fried in sunflower oil.
I rushed - there is no semolina (I will correct it next time) I put only oat bran, mixed with a raw egg and ... in a pan!

The whole story is connected with this dish ...

I cooked today. I remembered my childhood. My grandmother cooked the same for us. There was a garden, a vegetable garden. And next to the forest. And in the spring, I remember she took us (there were four of us with my mother, my grandmother lived with us and helped in everything) and into the forest, and we collected grass, which she would say and show ... It's a pity, but I did not learn this from her
At home, she took any greens from the beds: tops of radishes, beets, parsley, dill and those ... forest herbs that were collected. I cooked such a (similar dish))) in a huge cast-iron pan.
But I forgot it over the years.
And today I cooked it!)
I thought only to myself! The husband will not.
I didn't guess - he took everything away from me and wiped the plate with Bread!



That's how it turned out for me.

Fried greens
OgneLo
Quote: Tatyana1103
in a riot of green season
It is easy to "get hooked" on this recipe, because literally, all edible greens, both cultivated and wild, including fresh edible tops, as well as, for example, lettuce and radishes, which have begun to shoot, are perfectly "fit" into it. Of course, it is advisable that spicy greens make up at least half or at least one third of the total amount that you cook.
And this dish is not boring.
Quote: mamusi
selected
with this dish, always like this
mamusi
Quote: OgneLo
the dish is not boring
Well, yes, only a plate can be eaten with the dish!
nila
Marina, How interesting! Never ate that! I'll try it in spring. And maybe even earlier, I was just thinking what kind of Ossetian pie to make with herbs from the freezer. What do you think will go to the filling?
OgneLo
nila, I don’t know, because the current oven is not suitable for baking (modification "The bottom burned out, but the top did not start baking") ...
You can, for testing, prepare a small amount of the planned filling by stewing it with a couple of tablespoons of water under a lid, avoiding frying and drying. And appreciate the taste.
mamusi
Quote: nila
I was just thinking what kind of Ossetian pie to make with greens from the freezer. What do you think will go to the filling?
Nelechka, I just ate this dish
And I plan to do this for tomorrow: prepare separately the Ossetian pie with cheese and potatoes, and separately this Fried Greens and eat what is called "bite." I think it will be the most! Soooo yummy!
Igrig
OgneLo,
In fairness, if you call this dish "kyukyu", then it should be attributed to Azerbaijani kitchen.
But if you attribute this dish to Uzbek kitchen, then you need to call it correctly "cook-byyron".
Something like this...
dopleta
And I ate this in Armenia. Only a lot of spinach is put there. Delicious!
celfh
Today I also got to this dish. I cooked 1/4 portion. It was enough for two. But she still fried in a small frying pan and under the lid. We ate with chicken stewed with prunes and bell peppers, I cut myself a tomato, because I did not have enough acid. Everything went well, well, at least for our taste. I take the recipe for regular use. Thank you! delicious

Fried greens
marina-mm
OgneLo, Marina, an interesting dish, I have not met with this before, you must try.
mamusi
I began to cook "not with a cake", but with "loose".If I may say so
I just start with onions, then carrots, brown a little and toss in all the greens mixed with semolina and bran, stir everything again in the pan. Cooking under the lid.
But so that the greens remain green.
I like your dish very much!
And different variations are possible!
lily_a
Eg celery and parsley are on the side for now. Learn from motives? It looks tempting.
OgneLo
lily_aof course try it. If you have good tops of carrots and beets, they will also go perfectly in this dish. Just don't overdo it with celery - it can overpower the taste and smell of the rest of the ingredients. If green onions are not available, add one finely chopped onion onion.
We put one bunch of celery stalks or greens on a full 5 liter bowl of crochet.
lily_a
Have frozen beetroot leaves - will it work?
OgneLo
Quote: lily_a
fit?
will go

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