Thanksgiving, Christmas, Birthdays, and holidays of various kinds bring forth a tapestry of meals and tasty moments that mix with heart-happiness in the mouth and tummy.
Such a tapestry is reduced (or transcended) to one such option in our country of residence. Osh! What will we have for birthdays?...osh. What will we make for the arrival of guests?...Osh. What food should I make for a special get together?...Osh! How about holidays?...OSH! The choice is transcended to OSH! Like we bring home the bacon, locals here bring home the "MahOSH!"
If one were so inclined to risk it all and attempt to make this prized meal of passion, one should approach it with fear. But if you wanted to do it in the States where no local Osh connoisseur can have try...no problem!
Servings: 10
Time: 2-3 hours. They say the longer the better.
Ingredients:
-0.75 Liters of Oil (I recommend less for the American palette)
-1 kilogram onions sliced (can't remember exact. Maybe less)
-0.75 kilograms meat (chicken, beef, any)
-3.75 kilograms carrots sliced like small sticks (I recommend a little less)
-1.75 kilograms rice
-Water
-3.5 bulbs garlic whole with skin on
-Cumin seed 1/2 tbs
-Packet of seasonings (honestly not sure what they put in it. Use whatever you like)
-0.5 kilogram chick peas (soaked 12 hours)
-Salt (They love their salt here. I recommend to taste)
Such a tapestry is reduced (or transcended) to one such option in our country of residence. Osh! What will we have for birthdays?...osh. What will we make for the arrival of guests?...Osh. What food should I make for a special get together?...Osh! How about holidays?...OSH! The choice is transcended to OSH! Like we bring home the bacon, locals here bring home the "MahOSH!"
If one were so inclined to risk it all and attempt to make this prized meal of passion, one should approach it with fear. But if you wanted to do it in the States where no local Osh connoisseur can have try...no problem!
Servings: 10
Time: 2-3 hours. They say the longer the better.
Ingredients:
-0.75 Liters of Oil (I recommend less for the American palette)
-1 kilogram onions sliced (can't remember exact. Maybe less)
-0.75 kilograms meat (chicken, beef, any)
-3.75 kilograms carrots sliced like small sticks (I recommend a little less)
-1.75 kilograms rice
-Water
-3.5 bulbs garlic whole with skin on
-Cumin seed 1/2 tbs
-Packet of seasonings (honestly not sure what they put in it. Use whatever you like)
-0.5 kilogram chick peas (soaked 12 hours)
-Salt (They love their salt here. I recommend to taste)
 |
| Gather ingredients together. |
 |
| Make a fire in your coal petchka (for winter cooking). You don't have one? I guess the electric can work too. |
 |
| Place a pot above the fire and add oil. Heat through. Cook meat in oil. Then add onions and enjoy the sizzle. |
 |
| Keep 'em sizzling 'till they become nice and brown. |
 |
| Add carrots, keeping them on top. |
 |
| And salt |
 |
| Add 1/4 liter of hot water. Bring to a boil. |
 |
| Wash rice and soak in water that just comes above the rice. |
 |
| Keep your fire hot with more rock coal. |
 |
| Add cumin and other spices. Then add the chick peas. Test the salt. |
 |
| Add rice with hands. Drain some water off by hand before it's placed above the boiling mixture. Once rice is added, make sure H2O comes up just above the mixture in the pot. If not, add hot water. |
 |
| Cook and fold the rice into itself. After 20 minutes, take garlic bulbs, skin on. Place in the center submerged beneath the rice. |
 |
| Add more cumin/water if needed. Cover 15-20 minutes. |
 |
| Distribute rice onto a plate. Take meat and break it into pieces. Place it on top along with some garlic cloves. |
 |
| Enjoy with friends. Eat with salsa-type mixture and fresh baked flat bread. Drink tea. It's traditional to eat with your hands, two people per plate. |
No comments:
Post a Comment