Food for real builders: 6 dishes in a cauldron that will make you salivate

It's warm in the yard, you can safely take out a cauldron, light a fire and cook the best dishes of oriental cuisine. Real pilaf, beshbarmak and jiz-byz do not tolerate cuisine - they should only be cooked on fire. The fragrant smoke, which impregnates the ingredients, gives a special zest to the dishes. We have collected for you the best recipes for dishes on the cauldron, which were provided by the participants of FORUMHOUSE. Join the kitchen of real builders, save recipes, share with your friends!

Uzbek pilaf in a cauldron

For real Uzbek pilaf, you need 1 kg of lamb or beef rib pulp, a marrow bone or 2-3 pieces of a back with ribs, 300 g of fat tail fat or olive oil, 1 kg of Uzbek rice devzer or any high-quality medium grain, 1 kg of carrots, 2 onions, 2 heads of garlic, 2 pepper pods, fine black cumin and salt.

Cut carrots into long strips 0.3 cm thick, onions into rings, meat into cubes with a side of 1.5 cm, and lard - 0.5 cm. Rinse the rice and soak in warm water. Remove the outer husk from the heads of garlic.

Heat the cauldron, lower the bacon, melt the fat and take out the fry. If, instead of lard, oil, then it must be calcined to a gray smoke, lower the whole peeled onion, fry it until black and discard. Heat the oil again. Fry the bones quickly and constantly, literally in five minutes, remove and set aside. Dip the onion into the cauldron, fry so that all the moisture is fried out of it, add the meat, fry, add the carrots, fry for 10-15 minutes.

Reduce heat, add half of the cumin. Pour hot water so that it is 1.5 cm higher than meat and vegetables. Lower garlic and pepper. Bring to a boil, reduce heat to low and cook for 40–45 minutes in a cauldron without a lid. Salt. Drain the water from the rice, lower it into the cauldron with a slotted spoon, evenly distributing it over the surface. Pour boiling water over so that all the rice is hidden - it will take about a liter. Increase heat to high, bring to a boil, wait until almost all the water has evaporated and reduce heat to low. When the rice is almost ready, sprinkle it with ground cumin, cover with a lid and leave for 20-25 minutes.

Uzbek basma in a cauldron

1 kg of lamb or beef, 700 g of potatoes, 1 kg of onions, 350 g of carrots, a small head of cabbage for 500-600 g. You can, but not necessarily, take another 3-4 tomatoes, 1-2 eggplants, 2-3 peppers, small beets, a handful of green beans, herbs, spices, 1-2 quince, 1-2 hard green apples.

Put meat, cut into pieces of 2x2 cm, with lard down on the bottom of a cold cauldron (if the meat is lean, cut fat tail fat under it), salt and sprinkle with zira. Top with onion rings, tomato slices, carrots, coarsely chopped potatoes and salt. Cut the rest of the vegetables into small pieces, lay them in layers, sprinkle with herbs, salt again and sprinkle with cumin. Cover with pieces of coarsely chopped cabbage, grated with salt and cumin. Cover everything with whole cabbage leaves. Close the cauldron tightly, press down strongly with a load, put on medium heat. When everything inside boils, reduce heat to low, leave for another 50-60 minutes.

Kazan-kabob

Take 2 kg of lamb, 250 g of vegetable oil or fat tail, 1.5 kg of potatoes, cumin, salt, spices.

Peel the potatoes, cut into two, make deep cuts in medium-sized ones. Cut the meat into 200-250 g pieces. Put finely chopped bacon on the bottom of the cauldron, or pour oil, previously calcined with an onion and cooled. Put potatoes, salt, sprinkle with spices. Salt each piece of meat, sprinkle with seasonings. Lay on potatoes. The cauldron must be 2/3 full.

Close the cauldron tightly, put on fire: for the first 20 minutes it is very strong, then for two hours on low heat. Set aside the finished meat, remove the potatoes on a preheated dish, put the meat back into the cauldron, mix it in lard and put on the potatoes. Sprinkle with herbs and lemon juice. Cut the onion into rings, rinse, sprinkle with vinegar, serve with a cauldron-kabob.

Jeep pie on a cauldron

The name "jeep pie", like the USP, first appeared on Forumhouse. There are no strict proportions in this recipe, everything is done by eye. To prepare it, you need to heat the cauldron, fry 1.5-2.5 kg of lamb ribs in oil, remove, lay in layers in the cauldron carrots, potatoes, tomatoes (in most recipes for a cauldron, tomatoes are laid after potatoes), eggplants, onions - everything is on eye. Salt each layer, put ribs on top, sprinkle with zira, pepper, cover, put on low heat for 1.5-2 hours.

Beshbarmak on a cauldron

Kazakhstani beshbarmak is prepared from different types of meat: lamb, beef, horse meat. To prevent valuable protein from leaving the meat, which forms a foam, it is better to cook large pieces. Dip the meat in boiling water (3 kg of meat in only 3 liters of water!), Add salt. When all the foam has gone, collect it, reduce the heat and cook the meat until tender.

Knead hard dough from flour, eggs and a cup of broth, roll out, cut into small squares. Remove the prepared meat from the cauldron. Remove the top fat layer from the broth and simmer the chopped onion in it until ready to simmer. Add pepper and bay leaf to the broth, boil the dough cubes in it. Put them on a dish, put onions on top. Cut the meat into flat slices, heat in broth, put on onion.

Jiz-byz

Jiz-byz is an Azerbaijani dish. Shepherds in the mountains prepared it from lamb liver and onions. You need to take two lamb hearts, half a liver, one lung, some potatoes and tomatoes, three onions, 250 g of fat tail fat, herbs, salt and pepper. Easy to boil. Fry fat tail fat in a cauldron (do not melt, fry!), Add chopped onions, then potatoes. When the potatoes are almost ready, put a finely chopped heart, followed by a boiled lung, followed by several small tomatoes. Add the liver last, before spices - it is very important not to overcook it.

If you are going to cook a dish in a cauldron for the May holidays - like it! Have your own recipes - share in the comments!

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