From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Some recipes from Russia
Keywords: Uzbeck, Azerbaijanian
Organization: Intergraph Corporation, Huntsville, AL.
Date: Tue, 18 Aug 1992 13:34:46 GMT

Here are some recipes that my Russian pen pal sent
recently.  Thought you might enjoy them. :-)

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"You can use lamb, pork, or fat beef in every recipe where 
mutton is mentioned.  The recipe of shashlick is not an
exception, though real Caucasians would account it barbarian,
but there are not Caucasians amoung us, and therefore we
have a right to improvise."

Kebab in an Uzbeck manner.

For 4 persons take:  

2 pounds of mutton (flesh)
2 ounces of mutton (fat)
4 heads of onion (not large)
half of lemon
3 drams of anise
10-12 average potatoes
1/2 glass of beef-tea
1/2 teaspoon of tomato paste
salt and pepper according to taste

Process mutton and onion (2 heads) with the meat grinder, add 
salt and pepper.  Mix the stuffing meticulously and beat it
with wooden kitchen shovel.  Make 8 cutlets, shaping them as
cucumbers.  Fry in oven.  (Original instructions recommends
to string cutlets onto the spit and them above the red-hot
coals, like shashlick.)

Use all remaining things for serving,  The instructions are too
short, but as I understand, potatoes must be fried separately,
beef-tea must be used for pouring on ready cutlets, rounds
of onion and lemon - for serving dish.

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Soup - bozbash (Azerbaijanian dish)

For 4 persons take:

1 pound of mutton (flesh)
10 potatoes
4 heads of onion
8 tomatoes
1/2 pound of French beans
2 eggplants
3 pods of green pepper
1 - 1.5 tablespoons of tomato paste
salt, pepper, fennel, verdure of parsley - according to taste

Cut the mutton to 1 - 1.5-ounce pieces, put them into cold
water, keep at small fire til boiling.  Add finely cut onion
and boil at small fire during 40 minutes.  When 15 minues are
to go til the end, put cut (or whole if small) potatoes.

Fry fresh tomatoes, French beans, eggplants, green pepper at
the frying pan in oil or butter with addition of tomato paste.
Then put these ingredients into ready broth.  Salt and pepper
the soup and warm it until boiling point.

Serve with finely cut fennel and verdure of parsley.

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Lagman (a tasty Uzbeck dish -- noodles under sauce)

If you prefer to use ready-made noodles they must be of 
relatively large cross section.  I write the recipe for
lagman noodles just in case.

For 4 persons take:

	for noodle dough:
	
	3 glasses of wheat flour
	1 glass of water
	1 teaspoon of salt

for sauce:

13 ounces of beef (flesh)
3 tablespoons of melted butter
2 heads of onion
4 carrots
half of horse radish
4 large sweet capsicums (or eggplants)
3-4 tomatoes
4 potatoes
8 cloves of garlic
4-5 glasses of beef-tea
salt, pepper, verdure of parsley - according to taste

Add water and salt to flour, knead dough and shape it as a
sausage.  Grease its surface with butter and leave it during
10 minutes.  Roll the dough into very thin layer.  Fold it
16 or 32 times and cut along.  Don't cut across the noodles.
Put the noodles in salted boiling water, boil them and then wash
them with cold water.

Cut beef to small pieces for sauce.  Cut onion, carrot, horse
radish, sweet capsicums; fry them butter, add beef, tomatoes,
cut garlic, pour everything with beef-tea, salt and pepper
according to taste and achieve boiling point.  Put potatoes,
cut to cubics, into the sauce and stew during 25 - 30 minutes.

Put noodles into the colander, wash them with salted boiling
water, let water go, then divide noodles on 4 portions, put
each portion into soup-plate, pour with sauce, strew with cut
verdure.
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking