posted by Robert56 01-14-100 7:46 PM
Afghan version of Garam Masala:
Equal parts: Cinnamon, Clove
2 Parts: Cumin
Half parts: Cardamom, Nutmeg
Kavurma (Uzbek)
For the Meat:
400 g (14 oz.) Lamb or beef
1 Lb. potatoes
3 onions
3 carrots
4 tomatoes
2 tablespoons tomato paste
5/8 cup vegetable oil
1/2 bunch or 15 g fresh dill
1/2 bundle (2 oz.) green onions
salt and pepper
1 Teaspoon Garam Masala
For the Rice:
2 Cups rice (Basmati is best)
1/3 cup vegetable oil
2 Medium onions, chopped
water
2 large carrots, cut into matchsticks
1 cup raisins
1 1/2 Teaspoon Garam Masala
1 Teaspoon sugar
1/2 Teaspoon ground cardamom
Salt and Pepper
For the Meat:
Cut meat into serving sized pieces. Brown in oil. Add onions and sauté until golden. Add tomatoes and mix. Remove from heat and add cubed potatoes and sliced carrots. Fry a few more minutes. Cover with water and bring to a boil. Lower heat, and cook until vegetables are tender.
For the Rice:
Soak rice for about 1/2 hour. In a skillet sauté onions until tender. Add carrots, raisins, Garam Masala, and cardamom, continue frying slowly until onions are golden. Sprinkle sugar over this and set aside. Place rice in a pot and stir in onion mixture. Add vegetable oil and stir to mix ingredients into rice. Cover rice with water, about 1 inch of water should be over the rice. Bring to a boil, lower the temperature, and cover. Let it cook about 15 minutes then check it. Continue to cook until water is absorbed and rice is fluffy.
Spoon rice onto a serving platter. Flatten the rice and pour the meat and veggies over the rice. Garnish with green onions.
Manty (Kazakh)
1 Lb. Ground Lamb or Beef
4 large onions
1/2 cup vegetable oil
Salt/Pepper
1/3 Cup water
2-3 laurel leaves
3-5 peppercorns
1 Teaspoon Garam Masala
For dough:
1/2 Lb. flour
1 Teaspoon salt
About 1 Cup of water
For Sauce:
1 Cup Yogurt or Sour Cream
1 Clove Garlic, finely grated
1 Teaspoon crushed dried mint
Place bay leaves and peppercorns in just over 1/3 cup water and boil momentarily. Remove leaves and peppercorns, set aside.
Slowly fry onions until golden. Half way through the cooking, add Garam Masala, salt, and pepper. Remove from heat.
In a bowl, mix ground meat, onion mixture, and the boiled water. Set aside.
Mix dough ingredients and kneed well. Shape dough into balls the size of walnuts. Flatten these, and add 1 tablespoon of the meat mixture. Fold dough around the meat to form triangles. Normally, these are steamed, but if you prefer to bake them, add oil or butter to the dough.
While they are cooking, mix the yogurt with grated garlic and crushed mint, stir well. When manty are ready, place them on a serving platter and cover them with the yogurt sauce. Serve hot.
Manty (Kazakh and Uzbek)
Half the above Manty recipe, minus the yogurt sauce
1/2 cup black eyed peas
water
salt/pepper
1/3 Cup rice
1 Potato, cubed
1 Large onion
1 Large, Chopped tomato
1 Tablespoon Tomato paste
Dill to taste, either fresh or dried
1 Cup yogurt
Make manty as in the recipe above, but make them half the size, and do not cook them.
Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 mintues. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir
until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty
would omit the bay leaves.
Bukhara Pilaf (Uzbek)
2 Cups rice
1 Lb. Lamb or Beef
2 Lb. carrots
1/2 Lb. Raisins
4 onions
1/2 cup vegetable oil
salt
1 Teaspoon Garam Masala
Cayenne pepper to taste (Optional)
Cover rice in water for 30 minutes. Meanwhile, cut meat into pieces, chop onion, sear in a little of the oil. Add carrots and fry until carrots are reddish brown. Add raisins.
Place all this in a large pot and add water, salt, and spices and stew for half an hour or until water evaporates. Add rice and enough water so that the water level is 1 inch over the rice.
Bring water to a boil. Lower heat, add remaining oil, cover and simmer about half an hour until water evaporates and rice is fluffy.
Kuyrdak (Kazakh)
1 1/2 Lb. of either Beef, Goat meat, Horse meat or Camel meat
3 onions
2 Tomatoes
1/4 Cup vegetable oil
2 Bay leaves
1 1/2 Cups of broth
2 Teaspoons Garam Masala
For Sauce:
2 bunches spring onions
small bunch of parsley, chopped
handful of fresh basil, chopped
handful of fresh dill, chopped (Or good pinch of dried)
1 clove garlic, crushed
1/2 cup vegetable oil
1/2 Cup Yogurt
Cut meat into serving sized pieces and fry with chopped onions. Add broth, Garam Masala, chopped tomatoes, and bay leaves. Bring to a boil, then stew about an hour or until tender.
Meanwhile, fry all sauce ingredients a few minutes in oil.
When ready to serve Kuyrdak, add yogurt to sauce and stir well. Remove bay leaves, spoon meat onto a bed of rice and serve sauce on the side, as people will prefer different amounts.
Variation: Skip the sour cream and oil. Do not cook greens, just sprinkle them over the Kuyrdak. This was how it was normally cooked when milk is not available, in late summer and fall.
Samsa (Kazakh or Uzbek)
1/2 Lb. ground beef
1 Teaspoon Oil
1 Tablespoon cooked rice
1 onion, chopped
1 Teaspoon of salt
a pinch of black ground pepper
1/2 Teaspoon Garam Masala
1/4 Teaspoon Cardamom
1 Egg, beaten
Bread Dough
Prepare Bread dough, set aside. Fry meat with all other ingredients except egg.
While meat cools, roll out dough into small circles about 3 inches in diameter. Place a spoonful of meat in each circle, then fold over and pinch the edges together. Brush with egg.
For Uzbek Samsa: Bake 20 - 25 minutes on 350 or until golden brown, or fry in oil until golden brown.
For Kazakh Samsa: boil for about 2 -3 minutes. Serve hot.
Kovurma Shorva (Uzbek)
1 Lb. Lamb or Beef
2/3 cup Vegetable oil
18 oz. potatoes, Cubed
1 oz. each Dill and Fresh Cilantro
4 Onions, Chopped
4 Tomatoes, Chopped
1 Chili Pepper
2 Tablespoons Tomato Paste
1 Apple, Cubed
Bay leaf
Salt/Pepper
1/4 Teaspoon Cumin
1/4 Teaspoon ground Coriander seeds
Cut meat and sauté until brown. Add chopped onions and tomatoes and fry until onions are golden. Add 2 cups water, salt, pepper, potatoes, whole chili, fresh dill and cilantro. Bring to a boil, then simmer. Add cubed apple. Simmer for 1 hour. Garnish with greens.
Name Unknown (Kazakh)
For the Pasta:
2 Cups Flour
3/4 Cups warm water
1 Tablespoon Olive oil
2 teaspoon sugar
1 teaspoon salt
Filling:
2 Medium potatoes
salt
pepper
2 good pinches red pepper (Hot or mild, depending on taste)
sprinkle of paprika
1 Clove garlic, crushed
Sauce:
2 medium tomatoes
2 bunches spring onions
1 small green bell pepper, optional
small bunch of parsley, chopped
handful of fresh basil, chopped
handful of fresh dill, chopped (Or good pinch of dried)
1 clove garlic, crushed
To finish:
Olive oil
salted water
Boil potatoes, cool, and mash. While potatoes are boiling, mix pasta ingredients, cover with a warm, moist towel. Add filling ingredients to mashed potato and mix. Chop vegetables and herbs, set aside.
Roll out dough on a floured or oiled board. Roll out thin, but not too thin as you might need to stretch it a little. With the rim of an inverted glass, make a circle of dough about 2 inches in diameter (or so.) Take a small ball of potato mixture, and put it in the center of the dough circle, then fold over the circle and close. This should make a half circle shaped pasta shell filled with the potato mixture.
Set this onto an oiled plate. Repeat until dough or potato mixture is gone. Put shells into a pot of boiling water. Let boil for about 5, but no more than 10, minutes, not to vigorously, or else the shells might come open.
While the shells are boiling, mix the vegetables and herbs, place in a skillet with plenty of oil (at least 1/2 cup, maybe more.) Fry for about 5 minutes, stirring often. Drain shells in a colander. Place shells on a
serving platter, and top with vegetables. Serve hot.
Boranee Bonjon (Uzbek)
2 Pounds Eggplant
2 Medium Onions
2 Large Tomatoes
1/2 Cup Oil
Salt and Pepper
2 Cups Drained Yogurt
2 Cloves Garlic, grated very finely
1 teaspoon crushed dried mint.
Slice eggplant into 1/2 to 1 inch thick slices. Rub salt into the eggplant slices and set aside for 1/2 hour, then rinse and dry them.
Meanwhile chop onions and fry them until golden. Then slice tomatoes into thin slices and
set aside.
Next, mix the yogurt, garlic, and mint. Place then in the refrigerator until ready to use it.
When eggplant slices are ready, fry them to golden brown. Drain them on paper towels. Put on a plate and place a thin layer of yogurt on each eggplant slice. Then set the tomato slice on it and sprinkle salt on the tomato slice. Spoon some of the onions on this, and then spoon the yogurt on top of all this. Absolutely wonderful!
Khalva (Kazakh)
3 Cups Flour
2 Cups Sugar
1/2 Cup Melted Butter
Drop or two of Vanilla Extract
In a frying pan, slowly fry the flour until brown. In another pan, melt butter and dissolve sugar withVanilla. When dissolved, pour this in a bowl with flour and mix well. Allow to cool a little.
Shape into a cake on a pan once it is very thick. Place in a refrigerator until cool. Serve cold.
Zhent (Kazakh)
5 Cups Millet Flour
4 Cups Curds
2 Cups Sugar
3 Tablespoons raisins
2 Cups Melted Butter
Mix all ingredients, form into a square, place in refrigerator for 2 hours.
Zhanyshpa (Kazakh)
1 Cup Millet
3 Tablespoons Melted Butter
2 Tablespoons Sugar
3 Tablespoons Sour Cream
Mix well, serve in tea cups.
Horse Meat, Tripe and Spinach Stew (Kazakh)
1 Lb. Horse meat
1/2 cleaned and washed tripe
1/2 Lb. Liver
1 Heart
1 Cup Spinach
1/4 cup vegetable oil
2-3 Onions
Salt/Pepper
3-4 Bay leaves
Small bunch of fresh dill
1 Teaspoon Paprika
1/2 Teaspoon cumin
About 2 Cups of Broth
Fresh Kale for serving
Cut the horse meat into serving sized pieces sauté until brown. Halfway through frying, add chopped onion, liver, heart, and continue frying. When done, pour 2 cups broth into the pot. Add washed tripe, bay leaves,
spinach, salt, pepper, paprika, dill, and cumin. Bring to a boil, then lower heat and cover. Let simmer for 1 hour. Stew should be thick. Remove bay leaves and serve over fresh kale.
Koomis (Kazakh)
2 Liters Mare's Milk
1/4 Cup horse fat
Fermenting agent
Goatskin bag
Pour milk into a goat-skin bag. Add horse fat and fermenting agent. Leave in a cool place, stir once a day for six weeks
Serve chilled, or better yet, don't serve it at all!
NOTE: For extra disgusting koomis, use 1/2 cup horse fat.