Salad "Tashkent"
Cooking time:
1 hour 5 minutes
Active time:
25 minutes
Complexity:
Average
Salad "Tashkent," of course, is not an Uzbek dish, but a stylization, a kind of Olivier in the Central Asian style. We tried to prepare the famous lamb salad to add even more "Uzbek notes," but the classic version is still with beef, so choose what you like best. But green radish and deep-fried onions are the obligatory components of that very taste.
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4
Recipe "Salad "Tashkent ""
Ingredients for 4 servings
green radish
1 pc.
lamb ham
500 g
chicken egg
3 pcs.
onions
1 pc.
mayonnaise
100 g
cumin
1/2 tsp
bay leaf
1 pc.
black peppercorns
10 pcs.
wheat flour
50 g
vegetable oil for deep-frying
150 ml
salt
to taste
Step 1/9
Boil the lamb until tender, adding black pepper and bay leaf to the water. Remove the meat and cool. The broth can be used as a base for soup. By the way, the meat can not be boiled, but baked in the sleeve in the oven, then the taste will be brighter.
Step 2/9
Hard-boil the eggs, cool and peel. Cut into circles.
Step 3/9
Cut the onions into rings, roll in flour.
Step 4/9
In a small saucepan, heat the vegetable oil, fry the onions in it until golden.
Step 5/9
Put the finished onion rings on napkins to remove excess oil.
Step 6/9
Peel the radish and cut into thin blocks.
Step 7/9
Cut the boiled meat into cubes or thin plates.
Step 8/9
Collect the salad: put the meat, salt and sprinkle with zira, put radish and eggs on top, add a little mayonnaise.
Step 9/9
Garnish the salad with crispy onion rings.
Ingredients for 4 servings
green radish
1 pc.
lamb ham
500 g
chicken egg
3 pcs.
onions
1 pc.
mayonnaise
100 g
cumin
1/2 tsp
bay leaf
1 pc.
black peppercorns
10 pcs.
wheat flour
50 g
vegetable oil for deep-frying
150 ml
salt
to taste
Nutritional value per 100 g
Calories
298 kcal
Proteins
13 g
Fats
22 g
Carbohydrates
7 g
Saturated fat
7 g
Dietary fiber
1 g
Added sugar
0 g
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