Uzbek basma dish: the recipe of Stalik Khankishiyev

One of the most simple dishes of Uzbek cuisine is basma. The recipe provides for the preparation of the components for steam. A delicious dish will be obtained from everyone, if everything is cooked in accordance with the specified proportions.

Uzbek dish basma. Recipe

Khankishiyev, a famous culinary specialist and expert in traditional Oriental cuisine, claims that it is necessary to use beef or lamb for this dish. You can take meat with fat and bones. In total, you need about a kilogram. In addition to meat you need:

• 700 grams of potatoes;
• 350 grams of carrots;
• 1 kg of onion;
• Average head of cabbage (about 600-700 grams);
• Salt to taste.

Based on your taste preferences, you can add or exclude the following products (the proportions can be any):

• Tomatoes;
• Eggplant;
• Sweet pepper;
• Red beetroot;
• Hot chili peppers in pods;
• Green beans in pods;
• quince;
• Apple (preferably hard and green);
• Cucumbers;
• Greens to taste;
• Spices (coriander in beans, zira, dry herbs).

Basma: the recipe for cooking

To prepare a dish you will need cauldron. In non-heated dishes, place the meat fat down. If you have separately fattened fat, cut it thin and lay it with the bottom layer. Salt, sprinkle with zir, coriander (a little). Cut the onion into rings and spread over the meat. Luke should be a lot, otherwise you risk losing in taste. If you cook with tomatoes, cut them into large pieces and lay them in the next layer. If the peel of tomatoes is rough, then remove it first. Salt the tomatoes.

Important

Depending on what ingredients the basma is preparing, the recipe needs to be adjusted so that the tomato layer does not come in contact with the potatoes, otherwise it will become hard and not weld.

How to prepare basma

The recipe is supplemented with the following layer - carrots. Cut it into large mugs or slices. Top the potatoes. If it is small, then it can be wholly, large pre-cut into pieces. The garlic head is peeled off the top peel and put into the cauldron whole. Add chili without cutting into pieces. Greens on top lay out whole branches. Salt and sprinkle with spices (zira). The last layer is cabbage. It should be cut large, and part of the sheets should be completely separated. Cut the sliced parts with zira and salt, lay with a slide and cover with several one-piece sheets. Press down all the products, wrap them with cabbage leaves more tightly, place a load on top. Now put the cauldron on the fire. To press it is necessary, otherwise the taste will turn out different.

Secrets of cooking Uzbek basma dishes

The recipe does not end here. It is necessary to observe some subtleties in the technology of preparation. At the beginning of cooking, fire under the cauldron needs to be put on average. After you hear the signs of boiling (you just need to listen, gurgle or not), reduce the fire to a low level and let the basma boil for another 50-60 minutes. Time can be different. It all depends on the quantity of food and the quality of the meat. Understand whether basma is ready or not, you can by the stunning aroma that will fill your kitchen. Carefully open the cauldron, remove the load, cabbage leaves. Start spreading basma in the reverse order. That is, at the very bottom you will have cabbage leaves, and on the top - slices of meat. Top with pieces of garlic and pepper. The secret is that the meat was cooked in onion juice, and all the other vegetables are steamed. Eat basma right away. The next day, it will lose its unique taste and aroma.