Kebab Flavor Without the Grill

The weather is getting cold but that doesn't mean you can't enjoy the outdoor taste of kebab (or shashlik). 

 

For this Chicken Kebab I used Shawarma spice, vinegar, and lemon juice. I used chicken thighs and baked them in the oven 350 degrees for 45 minutes covered with foil. Then for 15 minutes without foil. I servedchicken with qovurilgan yosh kartoshka or fried baby potatoes. I just boiled the potatoes in their skin for 15 minutes. Then I peeled them in cold water and then fried them in butter. I used green onion and spinach as decoration. I served the chicken with rice cooked with butter, salt, and garlic. 

This is called Kazan Kebab. A kazan is a deep pot you cook in Central Asia. 

This is a kazan or qozon, qazan, or ghazan

To make Kazan Kebab you first marinate the beef in your chosen sauce. I like vinegar, lemon juice, pepper and salt. Then you fry it until slightly brown at the bottom of the kazan or pot. Then you put it on the lowest heat and cover. Simmer for about 45 minute. I put some onion circles on top. I need to see how it would taste in a Crock Pot.

Spam Stir Fry

This has pork in it. It is more like a Hawaiian style stir fry.

Fried Vermicelli

I usually find this recipe a little dry, well here is an update

1/2 Box Vermicelli Cooked
1 pound Ground Beef
1 green bell and 1 red pepper
2 Potatoes
2 Cloves of Garlic
1 Chopped Onion
Salt and Pepper
1 Chili Pepper
2 Garden Fresh Tomatoes sliced
(or 1 14.4 oz can of Stewed Tomatoes)
2 Tablespoons of Tomato Sauce
1 tsp of Basil

First I cooked the Vermicelli according to the instructions. Then I browned the meat and added the vegetables and cooked them until soft. Then I added the tomatoes and potatoes and spices and cooked for about 20 minutes. Then I added the vermicelli and fried the noodles and potatoes until lightly browned. This version is a little more tasty and moist instead of dry. You can easily make this vegetarian. The peppers give it a more crisp and fresh taste. This recipe would be perfect to make with fresh spring vegetables. I need to make a winter version with a favorite Central Asian vegetable- pumpkin. (and yes it will be delicious!)

Lagman Fushion

Lagman is similar to Lo Mein and a popular noodle in Central Asia. It is traditionally made by hand and they are thick like Udon noodles. In fact, in America Udon noodles are usually used as a quick substitute. I prefer pancit noodles which are exactly like Lagman noodles. The following video shows the traditional way of making Lagman. I have seen my mother do this and the noodles just melt in the soup.
 This video is of a cook making lagman noodles in a Kyrgyz restaurant in Chicago. I did not see this restaurant in Chicago when I was there. We made lagman over the weekend that focused more on the soup and making paleo noodles for those interested in weightlifting and crossfit.

Here are some of our Lagman creations:

Traditional Lagman with Pancit Noodles

Gluten Free Zucchini Noodles

Lagman on Zucchini Noodles

Lagman with Sweet Potato Noodles

All forms of Lagman tasted great. The traditional tastes the best of course and the recipe was a huge hit and tasted just like Lagman at home. We used very thinly chopped meat. You can get this at the store as bulgogi meat or Sukiyaki meat. Of course you need onions, pepper, carrots, potatoes, and garlic.

For flavoring you only need salt but I added cumin, tomato paste, black pepper and soy sauce. The secret ingredient was some Peruvian hot green pepper sauce. I think jalapeno pepper would also make a great substitute. The spicy green pepper just completes the soup. The soup tastes even better as a leftover. 

                         Yoqimli ishtaha! (Bon Appetit!) 

Traditional Kyrgyz Horse Wrestling

Traditional Achik Chuchuk

A traditional Uzbek table setting

Achik Chuk Chuk is a traditional appetizer or Yakhna Taomlar. This salad in popular with plov or as they say in Uzbek ash, or with shashlik or as they like to call it shish kebab.

I made it previously with kale and Balsamic Vinegar. Here it is in it's more traditional form. It is eaten all over Uzbekistan. 

Ingredients:

2 Fresh Tomatoes (From the Garden in summer is the best) 

1 Onion

1 tsp ground cayenne pepper

A few pieces of dill or other greens

Makes around 6 servings

First slice the tomatoes into very thin circles. It should be real juicy. Put aside. Then slice the onion into paper thin rings. Mix with cayenne pepper. Put onions and pepper mix into a deep bowl. In Uzbekistan they use a bowl called a kosa. 

Kosa is a large oriental ceramic bowl

Top the onions with tomatoes. Add salt and set it aside for 5 minutes. Then mix carefully. Decorate it with greens before serving.

Mongolian Cookies

Boortsog- In American Measurement!
This recipe is not from Uzbekistan but is originally from Mongolia. It is also known as boorsoq and baursak. in Uzbek it is bog'irsok. The recipe is easy and fast and kids love it.

Ingredients:
4 cups of flour
1/2 cup of sugar
3 T of butter
pinch of salt
1/2 cup of warm water
oil as needed

First boil some water. I boiled some in a kettle. When it boils, turn off the heat and let the water cool. Pour 1/2 cup into a measuring cup and pour into a bowl. Mix in sugar and butter and stir until they dissolve into the water. In another bowl mix flour and salt. Slowly pour in the sugar mixture and mix together until it becomes dough. Knead the dough. Then using a rolling pin roll it into a square about 1/2 inch thick. Cut into any shapes you like.

Put oil into a pan. Traditionally, you should use a qazan but any frying pan will do. Use about 1/2 cup of vegetable oil. (Traditionally they used sheep fat) Heat up the oil on medium heat. Put your pieces of flour into the oil on medium heat and cook until brown. It should take about 3 minutes per side depending on your stove and pan.

I wasn't sure I made it right but when I bit into it I was instantly reminded of this:

So, I guess I made it right. This was real popular with my toddler who kept trying to steal them off of the table. They taste the best warm and right off of the stove. I will definitely make this at Christmas for a family member who lived in Mongolia.

Chicken Sho'rva

What is Sho'rva? Sho'rva means soup. There are all kinds of soups in Central Asia: noodle soups, stews, bean soups, dumpling soups, etc.  Chicken sho'rva is a very basic chicken soup. It is made with the basic Uzbek ingredients of chicken, onion, potato, carrot, and tomato paste with cumin and coriander. This soup can be quickly made by a tired mother for her family to make sure they have something healthy to eat. I remember my mother coming to visit and her fussing about my small tiny kitchen in New York City after I told her I had nothing to eat. In ten minutes she had started making sho'rva and shut me up in a minute.

What?

                                                                       

Again the Uzbek word for chicken is tovuq. Chickens are becoming more popular in Uzbekistan. In fact, the government recently paid teachers with chickens!

Samsa with Tovuq? Uzbek Chicken Pot Pie

Why not chicken? Chicken is harder to find in Uzbekistan but everywhere in the USA. This Uzbek loves chicken. He has now Uzbekanized the American chicken pot pie. This is basically a chicken pot pie made with phyllo dough. You can also use samsa dough for the recipe.

First you need to chop up 2 carrots, half an onion, 2 celery stalks (optional) , and 2 potatoes.

 Then you take 3 cups of chicken stock

Put the chicken stock in a pot and add the vegetables. While the vegetables are cooking (about 15 minutes) butter the phyllo sheets. It is easiest to do in the "book" method. Fold the sheets like a book and butter each "page".

 Put half of the buttered sheets in a pie pan. The vegetables should be soft now.

 Add cream of chicken soup and some cooked chicken. Leftover chicken is best but you can also use canned chicken. Cook for a few minutes on low medium heat. Mix a tablespoon of flour with a tablespoon of butter and put it in soup as a thickener. Add any spices you want. I put in sage but you could also make it like a curry. You could add cumin and coriander and instead of cream of chicken soup use 1 cup of milk or other cream mixed with a tablespoon of flour. I will try it with a more traditional Uzbek cream and post it.

Pour the soup into the pie made from phyllo dough. Now take the other half of the phyllo dough sheets and put them on top.

Bake 350 degrees for 45 minutes.

It tastes just like a chicken samsa. Next time I will show you quick and easy ways to make samsa as well as the traditional way my mother makes it. Anyone can enjoy these Central Asian recipes no matter how busy you are.

We will be showcasing some Central Asian Chicken recipes or "tovuq" in the future.

Achik Chuk Chuk with Style

I was attempting to make an Uzbek salad that requires only tomato and and onion but I decided it needed some green so I created a new salad. This is what I did:

Half an onion sliced into VERY thin rings, as thin as you can slice them.
Half a tomato also thinly sliced into circles. Garden tomatoes are preferred but unfortunately this is not this season for tomatoes, in the fall maybe just skip the tomatoes.
A handful of cut up kale leaves
Fresh dill and parsley to taste
Tablespoon of red wine vinegar
dash of salt, pepper, cayenne pepper

You put what in my Achik Chuk Chuk? Nima?

Why add Kale to an ubiquitous Uzbek salad? Kale is one of the healthiest vegetables on earth. It has a high concentration of antioxidant vitamins like Vitamins A, C, and K.  This salad tastes great with Kebab (shashlik). 

Uzbek Plov

Plov is the king of Uzbek cuisine. We will share a few recipes soon. I am sure many Uzbeks will also share their opinions on how their Mama taught them how to make Plov.