Central Asian Recipes

Ingredients

• •2 lbs lamb shoulder, cut into chunks
• •3 cups basmati rice
• •4 large carrots, julienned
• •2 large onions, sliced
• •1 cup vegetable oil
• •1 tsp cumin seeds
• •1 tsp ground coriander
• •1 head of garlic
• •Salt and black pepper
• •4-5 cups warm water or broth

Instructions

1. 1.Heat oil in a large heavy-bottomed pot (kazan if available)
2. 2.Brown the lamb pieces on all sides, about 8-10 minutes
3. 3.Add onions and cook until golden, about 5 minutes
4. 4.Add carrots and cook for another 5 minutes
5. 5.Add spices and cook for 1 minute until fragrant
6. 6.Add rice and stir gently to coat with oil
7. 7.Pour in warm water to cover rice by 1 inch
8. 8.Bury whole garlic head in center
9. 9.Bring to boil, then reduce heat and simmer covered for 45 minutes
10. 10.Let rest for 10 minutes before serving

Ingredients

• •3 cups all-purpose flour
• •1 cup warm milk
• •2 eggs
• •2 tbsp sugar
• •1 tsp salt
• •2 tbsp melted butter
• •1 tsp dry yeast
• •Oil for deep frying

Instructions

1. 1.Mix warm milk with yeast and sugar, let sit for 5 minutes
2. 2.In a large bowl, combine flour and salt
3. 3.Add eggs, melted butter, and yeast mixture
4. 4.Knead into a soft dough, cover and let rise for 1 hour
5. 5.Roll out to 1/2 inch thickness
6. 6.Cut into small rectangles or diamonds
7. 7.Heat oil to 350°F (175°C)
8. 8.Fry pieces until golden brown on both sides
9. 9.Drain on paper towels and serve warm

Ingredients

• •1 lb beef or lamb, cubed
• •4 cups flour
• •2 eggs
• •1 cup water
• •2 bell peppers
• •3 tomatoes
• •1 large onion
• •4 cloves garlic
• •2 tbsp tomato paste
• •Vegetable oil
• •Salt, pepper, bay leaves

Instructions

1. 1.Make noodle dough with flour, eggs, water and salt. Rest 30 minutes
2. 2.Roll and stretch dough into long thin noodles
3. 3.Brown meat in large pot with oil
4. 4.Add onions, then peppers and tomatoes
5. 5.Add tomato paste and spices
6. 6.Cover with water and simmer 1 hour
7. 7.Boil noodles separately until tender
8. 8.Serve noodles topped with meat and vegetable stew
9. 9.Garnish with fresh herbs

Ingredients

• •4 cups flour
• •1 cup warm water
• •1 tsp salt
• •2 lbs ground lamb or beef
• •4 large onions, finely chopped
• •2 tbsp vegetable oil
• •Black pepper, cumin
• •Butter for serving

Instructions

1. 1.Make dough with flour, water, and salt. Rest 30 minutes
2. 2.Mix meat with chopped onions and spices
3. 3.Roll dough into thin circles
4. 4.Place filling in center and fold into dumpling shape
5. 5.Steam in bamboo steamer for 45 minutes
6. 6.Serve hot with butter and yogurt

Ingredients

• •4 cups bread flour
• •1 cup warm water
• •2 tsp active dry yeast
• •2 tbsp sugar
• •2 tbsp olive oil
• •1 tsp salt
• •Sesame seeds
• •Nigella seeds

Instructions

1. 1.Dissolve yeast and sugar in warm water
2. 2.Mix flour and salt in large bowl
3. 3.Add yeast mixture and oil, knead until smooth
4. 4.Let rise 1 hour until doubled
5. 5.Divide into portions and shape into rounds
6. 6.Create traditional patterns with a fork or stamp
7. 7.Top with seeds and let rise 30 minutes
8. 8.Bake in very hot oven (500°F) for 12-15 minutes

Ingredients

• •1 jar grape leaves (or 30 fresh leaves)
• •1 lb ground lamb or beef
• •1 cup basmati rice
• •1 large onion, finely chopped
• •1/2 cup fresh dill, chopped
• •1/2 cup fresh cilantro, chopped
• •1/4 cup fresh mint, chopped
• •2 tbsp tomato paste
• •1/4 cup olive oil
• •2 cups beef broth
• •Salt, pepper, cinnamon
• •Yogurt for serving

Instructions

1. 1.If using jarred grape leaves, rinse and drain well
2. 2.Mix ground meat, rice, onion, herbs, and spices
3. 3.Place 1 tablespoon filling on each grape leaf
4. 4.Roll tightly, folding in the sides
5. 5.Layer dolmas in heavy pot, seam side down
6. 6.Mix tomato paste with broth and pour over dolmas
7. 7.Cover with plate to weigh down, then pot lid
8. 8.Simmer gently for 45 minutes until rice is tender
9. 9.Serve warm or at room temperature with yogurt