Uzbek Cuisine

I ate this once at a Middle Eastern market in Chattanooga, TN. They sell them frozen so that you can heat them up at home. The one I ate was very garlicky, yet delicious. I am sure they have frozen ones available in other local Middle Eastern stores. (or the local halal store) I can’t wait to try this recipe.

Dough:
1 packet dry active yeast
1 cup warm water, 110 degrees F
2 1/2 cups flour
1/2 teaspoon sugar
1 teaspoon kosher salt
1/4 cup vegetable oilBloom the yeast in the warm water for 5 minutes until foam appears. In a large bowl, sift together the flour, then add the sugar and salt, mix with a spatula. Create a well in the center and pour in the oil and the bloomed yeast. Fold together all ingredients until combined.

Rub hands with a little vegetable oil and knead the dough thoroughly for about 10 minutes the dough should be smooth and thick. Cover with plastic wrap and let the dough proof for 2 1/2 hours.

Once risen, punch it down, divide the dough into 13 egg-sized balls, and roll each by hand. Roll each ball with a rolling pin into 7 or 8-inch diameter cakes, about 1/8 of an inch thick. Preheat oven to 450 degrees F.

Meat Topping:
1 pound lean ground beef
3 tablespoons tomato paste
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon sweet paprika
1 tablespoon dried mint
1/2 teaspoon allspice
1 1/2 onions, chopped
2 cloves garlic, crushed and finely chopped
3 tablespoons finely chopped green bell pepper
1 teaspoon finely chopped jalapeno pepper
1/2 cup finely chopped fresh parsley
1 (14-ounce) can seedless chopped tomatoes, well drained and rinsed

Lemon wedges and plain yogurt, for garnish

For the meat topping: combine meat, tomato paste, salt, garlic powder, black pepper, paprika, mint, and allspice in a bowl.

In a food processor, pulse onion and fresh garlic until it has a thick-chunky texture, then add to meat mixture. Next add the bell pepper, jalapeno, and parsley to the food processor and pulse just until fine, then add to meat and onion mixture.

Lastly, add the tomatoes to the food processor, puree, and then add to meat mixture. Mix well by hand or spatula. Let mixture marinate in the refrigerator, covered, for 2 hours.

Spread a thin layer of the meat mixture, about 2 ounces, on to each cake and place on a lightly oiled sheet pan. Bake for 15 to 20 minutes or until meat is cooked through and edges of dough start to brown. To serve, stack the cakes on top of each other in a tower. Squeeze a bit of lemon juice on top, followed by a dollop of plain yogurt, roll up like a wrap and eat. Repeat with remaining cakes.

May individually layer each cake on waxed paper and seal in a plastic freezer bag for future use.

From foodnetwork.com

Patlijan Karni Yarek - Armenian Eggplant

1lb ground beef or lamb
2 onions finely sliced
1 small green pepper chopped
salt and pepper
1/2 tsp all spice
1 clove garlic
1/2 cup plum tomatoes with juice (or canned whole tomatoes)
3 or 4 sprigs parsley
1 large eggplant
4 tablespoons unsalted melted butter
1 tablespoon tomato paste diluted in 1/2 cup water
1 fresh tomato

Heat a heavy pan and mash the meat into the pan until the color changes. Stir in onions and green pepper and stir. Sprinkle in a little salt, pepper, allspice, garlic, tomatoes, and 1/2 parsley. Stir and cook 20 minutes. Cut eggplants in half lengthwise, again in half, and again to make 8 pieces. Sprinkle lightly with salt and invert over a rack for 50 minutes. Then rinse eggplants and pat dry. Set in a baking dish, brush on butter and heat in an oven 450 degrees for 10-15 minutes or until light brown.

Take out of oven, slash eggplant slices across the center to make a cavity for the filling. Divide the filling among the eggplant slices. Set in a baking dish, pour diluted tomato paste over the pieces. Dot each eggplant piece with a tomato slice. Bake in 350 degree oven for 35 minutes.

If you have extra filling, put it in a tortilla and give it to your kids who don’t exactly like eggplant.

From- The New York Ethnic Food Market Guide and Cookbook by Vlima Liacouras Chantiles