Chapli Kebab Inspired Veggie Burgers
Chapli Kebab Inspired Veggie Burgers, offer a flavourful and hearty spin on the traditional Chapli Kebab, a beloved meat dish from the Pashtun regions of Pakistan and Afghanistan. These kebabs, typically known for their bold spices and crispy texture, are given a twist by incorporating vegetables like onions, peppers, carrots, and sometimes sweetcorn into the meat mix.
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Chapli Kebab Inspired Veggie Burgers
Chapli Kebab Inspired Veggie Burgers, offer a flavourful and hearty spin on the traditional Chapli Kebab, a beloved meat dish from the Pashtun regions of Pakistan and Afghanistan. These kebabs, typically known for their bold spices and crispy texture, are given a twist by incorporating vegetables like onions, peppers, carrots, and sometimes sweetcorn into the meat mix.
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Uzbek Open Samosa Recipe
Ochiq Meat Samsa is an open-style samosa, the word "Ochiq" translates to "open" in Uzbek, reflecting the unique nature of these savoury pastries that draw inspiration from the culinary heritage of Russia, Ukraine, and Poland. These delectable pastries are reminiscent of Eastern European Piroshki that can be oven-baked or fried. However, Uzbek Ochiq Samsa is usually filled with meat and onion that boasts a soft and juicy texture setting it apart from Piroshki which is made with versatile fillings that could be savoury or sweet. Whether you're a fan of classic Uzbek Samsa or Eastern European Piroshki, these Ochiq Samsas promise satisfaction.
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Authentic Uzbek Hanum Recipe
Hanum, also spelt as khanum, khanym, or hanon, represents more than just a culinary name. In the Fergana Valley, it goes by the name urama, translating to "bundle" or "wrapped," reminiscent of the cooking method of Uzbek hanum. Interestingly, the term hanum translates to Madam in English. While Uzbek hanum shares similarities with the familiar manti in terms of stuffing and cooking techniques, it stands as a distinct and original dish. Some may informally refer to it as "lazy manti," yet the diligent preparation required for hanum debunks this notion. This Recipe will give you 2 Hanums, each giving you 10 portions. We are a family of 5 and we usually have 2 portions each 😉
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Authentic Uzbek Hanum Recipe
Hanum, also spelt as khanum, khanym, or hanon, represents more than just a culinary name. In the Fergana Valley, it goes by the name urama, translating to "bundle" or "wrapped," reminiscent of the cooking method of Uzbek hanum. Interestingly, the term hanum translates to Madam in English. While Uzbek hanum shares similarities with the familiar manti in terms of stuffing and cooking techniques, it stands as a distinct and original dish. Some may informally refer to it as "lazy manti," yet the diligent preparation required for hanum debunks this notion. This Recipe will give you 2 Hanums, each giving you 10 portions. We are a family of 5 and we usually have 2 portions each 😉
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Tok Dolma Recipe
Uzbek Stuffed vegetables are called Dolma, and Tok means vine leaf. Although Uzbek Tok Dolma is very similar to the Turkish and Middle Eastern variations, there are some slight differences. This cherished dolma recipe bursts the flavours of Uzbekistan in every bite with its minced meat and rice filling. Uzbek spices and a hint of mint are added to the fragrant palov rice to give this delicately wrapped grape leaves its authentic taste. These little parcels of deliciousness are usually slow-cooked to perfection over a light sauce or broth so that they absorb a harmonious fusion of flavours.
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