Go Back   Ukraine.com Discussion Forum > Culture > Food & Drink


Crimean plov.

Reply
 
LinkBack Thread Tools Search this Thread Rate Thread Display Modes
  #1 (permalink)  
Old 21st May 2009, 04:59
Ak-Murza Ak-Murza is offline
Registered User
 
Join Date: Jan 2005
Location: Phila,PA,USA
Posts: 268
Ak-Murza is an unknown quantity at this point
Crimean plov.

Cooking is my passion.There's nothing more I love doing,than feeding a whole bunch of good people at my table.And,since there's a bunch of good people on this forum and I just can't get yu'all to come and eat at my house,here's something for each and everyone of those of you,who can cook.

You'll need equal amounts by weight:Lamb(cubed 3/4 to 1 inch,appx),rice(Basmaty is the best),carrots(shredded),onion(chopped),some mashed garlick(depending on your taste) ,about 4-5cups lamb,beef or chicken stock(NO PORK,PLS),1/4 cup raisins,some olive oil,salt,pepper,a pinch of thyme.

In a heavy deep pan heat up some oil,brown your lamb on medium-high.Do not overcrowd the pan,brown lamb in shifts,if you have to,otherwisw it would start draining the moisture from the meat.Put browned lamb aside,dump your onions,garlick,thyme and carrots in the pan,sautee it on medium heat 'till onions start getting golden-brown,dump your meat back in there,add raisins,mix all together,season with salt&pepper,level,cover it with rice,just barely(!!!),add stock to just cover the top of the rice(do not drawn it,mind you!),bring to low simmer.Cook covered until rice is cooked,adding stock as needed(usually takes 2-3 times).Ones it's done,you can mix it all together in there and then serve,or(traditional way) just topple it over onto a big flat dish,so your rice is on the bottom,covered with meat.Just make sure you don't overcook the rice,it'll be ruined.

Bon appetit,mon amy!
Reply With Quote
  #2 (permalink)  
Old 21st May 2009, 13:26
bm-21Lemko bm-21Lemko is offline
Registered User
 
Join Date: Feb 2008
Posts: 1,048
bm-21Lemko is on a distinguished road
wow that sounds good. Ill have to try that sometime.
Reply With Quote
  #3 (permalink)  
Old 21st May 2009, 14:38
Ak-Murza Ak-Murza is offline
Registered User
 
Join Date: Jan 2005
Location: Phila,PA,USA
Posts: 268
Ak-Murza is an unknown quantity at this point
I forgot to mention one more important thing,for wich I'm going to be chrusified in this thread by the local health nuts.The best meat for plov is with some fat on it.Lamb fat,mixed with carrots, saturates the rice and gives plov it's flavor.
Reply With Quote
  #4 (permalink)  
Old 28th May 2009, 01:37
Ak-Murza Ak-Murza is offline
Registered User
 
Join Date: Jan 2005
Location: Phila,PA,USA
Posts: 268
Ak-Murza is an unknown quantity at this point
1) You must try it with izjum(raisins),or dryed appricots(urjuk),it's a part of plov flavor.You can discard those after plov is done.

2)Using pork in plov is very close to treason. It's like using canned beet juise for borshct.Blasphomy,I tell you!
Reply With Quote
Reply

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Forum Jump



All times are GMT +1. The time now is 13:53.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.
Content Relevant URLs by vBSEO 3.0.0 RC4 © 2006, Crawlability, Inc.