This samsa (samosa, somsa) recipe is super delicious and is very similar to samsas made in the clay oven. Except you will be baking them in your regular oven. The dough is tender and very flaky. The taste is divine, because we will be using either ghee or clarified butter to create tender layers. Let me introduce you to a new way of making uzbek samsa with this samsa recipe.
Have you ever tried Clay Pot soups? If you have not, this is your chance to use this clay pot soup recipe and make yourself one using this clay pot soup recipe. For me cooking this soup in a pot associates with my childhood. My mother used to make the best clay pot soups ever. Uzbeks call this soup Ko’za Sho’rva. While soups can and are made using different mediums like cast iron, enamel pots and other metals, clay pots offer a different type of comfort, beauty, taste and authenticity. There are great health benefits in cooking in these pots, too. Let’s see what benefits come with cooking in a clay pot.
Let me introduce you to Moshkichiri recipe. You read is exactly as it is written (m-o-sh-k-i-ch-i-ri). It is a very old Uzbek dish, which could probably be translated as Rustic Risotto. I have yet to meet a person who does not like this porridge. It has a risotto like texture, with beans perfectly simmered into perfection. The combination of vegetables, meat and beans works wonders in this dish. It may not look very appetizing from the photos. However, looks can be very deceiving.
The very first time I ate these dumplings were in my mom’s kindergarten where the cook makes delicious, from scratch meals every day. Although I have heard of Hamir Hasip (in literal translation it would mean Dough Sausage) before, as it is an Uzbek dish, it was never made in our house. When I tried them for the first time, I really fell in love with their simple but delightful taste. These beef dumplings do not have a big variety of ingredients in it, which, in my opinion, make them appealing to little children. You can certainly dress them up with a spicy or sweet chutney, sour cream or plain yogurt. I like to enjoy it with a little bit of caramelized onions in ghee, sour cream and a side of pico de gallo.
This fried liver recipe may not be a staple in many households, because not everyone enjoys eating liver. However, if you want to give liver a try, this recipe would be a good one to start with. My family loves liver, so we make this dish about once a month or so.
This infamous dish is originally called Qozon Kabob, which literally means Kabobs in the Dutch Oven. Seared Lamb and Potatoes (Qozon Kabob) is finger-lickingly good. It will also have you going for seconds and thirds, if you are brave. Laden with calories, this food is a powerhouse! So, watch out for the portions there.
This is a very traditional Uzbek soup which is warming and refreshing at the same time. Whenever I am tired from eating too much of the solid foods, I whip this beef and rice soup (also called “Mastava” in Uzbek) very easily. It doesn’t require much time and is a very good choice when you are under the weather. It is indeed a great comfort food! Mastava goes very easy on your stomach and tastes great with the addition of yogurt and fresh or dry herbs. My children eat it with delight.
If you like Spinach and you like pie. Put your love together in this remarkable spinach pie recipe.
One word: DELICIOUS!!! I’ve been wanting to post the recipe for a Grape Leaf Dolma for a while, but it gets a little hard to find nicely preserved grape leaves here in the U.S. Often times, I end up buying easily torn, tough older leaves that were picked too late. When the leaves are pickled, they are impossible to eat!