           |
|
|
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 Recipes from Azerbaijan  Recipes from Uzbekistan |
 |
 |
 Recipes from Ukraine  Recipes with sauerkraut |
 |
|||||
| Plov | Vareniki | ||||
|
|
|
||||
|
Stir fry the onions and the lamb for 5 minutes. Bring 4 cups
of water to the boil and add the rice and salt to taste. Bring this to the
boil and simmer for 10 minutes. Add the meat mixture, the saffron, the raisins
and the carrots and stir well. Put this mixture in an oven dish. Pour the
butter over the rice. Close the dish and bake the plov another 30 minutes
in the oven at 180 degrees Celsius. I regularly had the original version in Uzbekistan, where they use yellow carrot instead of orange; at home I cannot find anything but orange carrots. Apparently we do not want to disturb the rabbits. On the 1st of September, the Uzbeks celebrate Independence Day. In 1991 they struggled free from the reign of the Soviets. Click on culinary calendar for more links between cooking and celebrations. |
Mix the flour with the egg, the salt and the buttermilk
and knead well. Roll this dough out and cut it into circles. Stir fry
the onion and the bacon for 5 minutes; add the sauerkraut and the
tomato, simmer for 10 minutes. Allow the mixture to cool down. Put 1-2
teaspoons of the sauerkraut on each dough circle and close the circles.
Cook the vareniki in a large pan of water until for about 5 minutes. Put
them in plates, pour the sour cream on top and sprinkle with fried
onions. Vareniki are also available in other countries, is slightly different forms, like manti in Uzbekistan, chinkali in Georgia and pelmeni in Russia and from the Ukraine there is also galushki. You can stuff vareniki also with other things like minced beef, mushrooms or fish. |
||||
