Today I decided to cook and take pictures of one of the favorite meals of my husband. The process is very easy but you have to have a pressure cooker for this particular recipe. You will also need to like chickpeas, meat and tomato combination. This meal is widely known in Uzbekistan but I’ve only heard of its existence after moving to U.S. :) From what I understood, different regions make it differently and ingredients vary, too.
Uzbekistan National Cuisine
Uzbek Plov Recipe
For those who like to utilize their pressure cookers, I present a very easy way of making Uzbek Palov (a.k.a. Uzbek Plov, Pilav, Pulav, Pplof, Osh). It has a unique taste and comes out perfect every time I make it. The main thing I like about making Palov by using my pressure cooker is the tender taste the meat gets after being cooked under pressure with multiple spices. Plus, the amount of time I save while using this method is amazing.
Somsa (Samosa, Sambusa)
Somsa, Samosa, Sambusa
This recipe is for preparing “Somsa“, which is also known as “Samosa” or “Sambusa” in some parts of the world.
Mung Bean Soup Recipe
Although I am not aware of the exact origin of Mung Bean Soup, a.k.a. Moshxo’rda in Uzbek (Mosh-bean, xo’rda-pottage), a.k.a. Mung/Moong been soup, looking at similar recipes I can tell, that it was most probably widely cooked among old time Uzbek farmers. It is relatively easy to make and does feed a lot of people. As far as I know not a lot of Uzbeks like this soup. But my family does enjoy it and I make it fairly often. You do have to try it once to understand if you like it or not :D
Salad “Tashkent”
Very good and delicious salad for daily use. Decorated can be very pretty on your guest table, too. We used to make this salad all the time when I was back in Uzbekistan. The only difference is, we used to use green radish. Since it is very hard to find one here, I simply swap green radish with Daikon radish. The taste and the density is a little different, but Daikon adds different uniqueness to the salad.