"I was there, honey, I drank beer... it ran down my mustache, but it didn't get into my mouth."
How delicious Uzbeks cook!
Manty, khanum, samsa, chebureks, chuchvara are always so juicy with them.
What's the secret?
It turns out that it's all about the filling.
This filling is universal. With her, Uzbek dishes become truly tasty and juicy.
For the filling, Uzbeks do not spare a good piece of meat, they always put a lot of juicy onions, and are not afraid to add fat (fat tail).
For 1 kg of meat (beef or lamb), take at least 1 kg of onions and 300-400 grams of lamb fat.
Ground black pepper, cumin, and young herbs are added.
How to prepare the filling properly?
First, chop all the ingredients with a knife to keep each piece juicy. Chop the meat and onion finely, and the fat (fat tail) very, very finely.
Take your time to connect everything at once.
First, squeeze the onion with your hands. Add salt and spices (black pepper and cumin) to the meat to taste.
Be sure to rub the zira in your palms so that all the aroma penetrates into the dish. Chop the greens (add as desired).
Only now you can combine the ingredients.
Mix everything well with your hands. If the onions are not juicy, add some boiled water.
Do not immediately put the filling on the dough pieces. Wait 20-30 minutes, let it brew. During this time, roll out the dough and make blanks.
Ingredients for the universal meat filling:
- beef or lamb (on the bone) -1 kg
- onions-1 kg
- fat tail fat-300-400 gr.
- salt, black pepper, zera, herbs (to taste)
The Uzbeks are experimenting with such a filling and add potatoes and pumpkin to it. This does not spoil the taste, but adds juiciness to the dishes.
Try it, cook Uzbek dishes and eat from the heart.
Bon Appetit!
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