Content
- 1 Shakshuka
- 2 Khanum
- 3 Lagman
- 4 Shurpa
- 5 Pickled ginger
Shakshuka
Almost like scrambled eggs, only oriental. Chop five tomatoes coarsely. Bulgarian pepper, half, in small, thin slices. Chile, half. Onion whole onion, half rings. Finely chop three cloves of garlic. Sugar one teaspoon. Sweet paprika, ground, one teaspoon. Black and white pepper, five to six peas. Ten coriander seeds. One teaspoon each of green onions, dry basil, and dry parsley. Salt to taste. Fry in a frying pan in sunflower oil, fill with four eggs.
Shakshuka
Khanum
First, the dough is made. You need to knead 450 grams of flour and 200 ml of water, one egg, half a teaspoon of salt, two tablespoons of vegetable oil.
The filling is being made in parallel. Meat or minced meat is fried, if the meat is finely chopped. Approximately 600 grams. Cook 2-3 potatoes. Chop the onion finely and fry with the meat, sprinkle with ground black pepper. Salt to taste.
Then the dough is flattened, the filling is distributed over its surface, evenly and all this is rolled up. Wipe the surface with vegetable oil and put the roll in a double boiler for 50 minutes. Served with sour cream and dried herbs, but this is optional.
Khanum
Lagman
Basically noodles with meat and vegetables. We make dough from wheat flour and eggs, unleavened dough. Roll it out to a thickness of 2 mm, sprinkle with flour, roll it up and slice it thinly, you get noodles. We cook it in salted water for 3-4 minutes, then rinse it in a drushlak with cold water.
Next, for Lagman, the meat sauce "Waju" is prepared. The meat is cut into small pieces and salted. Cut the carrots into strips and cut the onions into cubes. Sweet peppers and radishes are cut into strips. The potatoes are cut into cubes. Finely chop the garlic. Fat is added to a preheated frying pan or butter is laid out, the meat is fried over medium heat for 10-15 minutes. Then add carrots, bell peppers and onions there and fry for another 8-10 minutes, stirring. Then the result is laid out in a cauldron, covered with potatoes, garlic, seasoned with tomato paste or fresh tomato, add black and red ground pepper, salt to taste, pour water or broth and simmer over low heat until cooked 30-40 minutes. And after that, the noodles are laid out on a plate, and poured on top with this sauce and the dish is ready to serve.
Lagman
Shurpa
Meat, lamb on the bone, about 1 kg is poured with cold water and cooked with the addition of 1 teaspoon of salt. The foam must be removed in the process. Onions are cut into rings, and carrots are cut into cups. Carrots and onions are added to the broth, there are also a couple of dried hot pepper pods. Bring to a boil, and then over low heat and cook for about an hour. Then the tomato and red onion are cut into small cups, and the Bulgarian pepper is cut into strips. Fresh hot peppers, pod, cut into rings. Then the meat must be removed from the broth and separated from the bone, and potatoes, tomatoes and bell peppers must be put in the broth.
You also need to add cumin, coriander and basil, dried cilantro, fresh pepper and salt and cook for another 15 minutes over moderate heat. Then remove the hot pepper pods, and put the meat and cook for another 15 minutes. Put a red onion at the last minute After, fill the boiled soup with fresh herbs and it is ready to serve.
Shurpa
Pickled ginger
The ginger is sliced, the thinner the better. Then we boil water, about half a liter with a tablespoon of salt. Pour ginger with boiled salted water for 5 minutes. We boil sweet water, half a liter with a tablespoon of sugar. Pour salted water, pour sweet water, add a tablespoon of vinegar and a piece of beet. Cover with a lid and leave for several hours. The dish is ready to eat.
Pickled ginger takes on this hue thanks to beets
