Health recipes of sweet Ukraine women at Anastasia International: Irina from Tashkent

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Irina	ID: 7072

Irina, one of Ukraine women and her cooking recipes

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Character:
I'm sincere, tender, reliable, romantic.
Interests:
My interests are mucic, theater, traveling, good books.
Looking For Type:
I am looking for an intelligent, decent, kids loving , strong willed, man with sense of humor who would like to create a family based on love, trust and mutual understanding.
Looking For Age:
18 - 70

Uzbek dishes in the Uzbek cuisine are not notably hot and fiery, though certainly flavorful. Some of their principle spices are Black cumin, red and black peppers, barberries, coriander, and sesame seeds. The more common herbs are cilantro (fresh coriander), dill, parsley, celeriac, and basil. Other seasonings include wine vinegar, liberally applied to salads and marinades, and fermented milk products. Therefore, while preparing your Uzbek cuisine keep in mind not to make your meal too spicy, you will certainly have to be careful while putting in the ingredients while preparing your cuisine. Tea is revered in the finest oriental traditions in Uzbekistan. It is offered first to any guest and there exists a whole subset of mores surrounding the preparation, offering and consuming of tea.

PLOV (Uzbek-style Rice Pilaf)

Ingredients:

2 pounds boneless shoulder or leg of lamb, with some fat (the fat lends a wonderful flavor to the dish)

2 tablespoons olive oil
2 large onions, julienned
3 large carrots, julienned
2-1/2 cups raw rice
4-1/2 cups boiling water
1 teaspoon adzhika (see below), or crushed red pepper
3 teaspoons salt
1/8 teaspoon saffron, stepped in 2 tablespoons boiling water for 10 minutes
Freshly ground black pepper, to taste
Raw onion, sliced paper-thin

DIRECTIONS:

Cut the lamb into chunks. Heat the oil over high heat in a large Dutch oven, then stir in the lamb and brown on all sides. Remove to a plate and keep warm in a 200 degree oven.
Stir onions and carrots into the fat remaining in the pan, adding a little more olive oil if necessary. Cook over medium heat for 10-15 minutes until tender but not browned. Return the lamb to the pot and add the raw rice. Cook, stirring, for 5 minutes or until the rice begins to turn golden brown. Then pour in the boiling water, stirring to mix well.
Add the adzhika (or red pepper), salt, saffron tea and black pepper. Cover and cook over low heat for 20 minutes, or until rice is done.

Anor Va Piyozli Gazak - Pomegranate And Onions Salad Ingredients: 1 pomegranate 2 onions salt to taste.
DIRECTIONS: Place thinly sliced onions in a bowl and wash it 2-3 times in hot water and add salt. Mix in the half of the seeds from the pomegranate with sliced onions. Crush and strain the other half of the seeds to make juice and add to onion mixture. Serve the salad decorated with onion cups filled with pomegranate seeds.

Kaynatma Shurva (Meat Broth With Vegetables) Ingredients: 500 g (18 oz) mutton or beef 500 g potatoes 400 g (14 oz) carrots 6 onions 5 tomatoes 1 chili papper 1 teaspoon ground black pepper bay leaf 1/2 bunch (1/2 oz) fresh coriander salt to taste.
DIRECTIONS: Put cleaned and cut meat in pot with water. Bring to a boil and remove foam or scum from broth. Add whole peeled onions and carrots, quartered tomatoes, and spices. Cook on low heat for 20 minutes. Then add whole peeled potatoes and cook until potatoes are tender. In the final 3-4 minutes of cooking, add fresh coriander. Serve in kosas with freshly ground black pepper.

Preeyatnava apetita! (bon appetite) your Anastasia Web Irina will tell you while serving this wonderful dish.
You answer should be "Balshoye spasiba, daragaya moya!" (Thank you so much, my darling!)

ea - Each;

tb - Table spoon;

ts - Tea spoon;

c - Cup