International Cuisine

Exploring the world through food.

Taro Chips

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 Taro Chips or chips za taro in Swahili, are a popular snack or starter in Tanzania along with Plantain chips.  We enjoyed them at our safari camp on the Serengeti.  I had the privilege of going behind the scenes in the camp kitchen and decided I would use the recipes I learned there for our Tanzanian meal. A plateful of fried taro chips

Taro root is a popular tuber in many parts of the world and it is considered a resistant starch, full of fiber and vitamins, so it has many health benefits and good for your gut.  Of course you can bake them for a healthier alternative.

A few people get a throat itch after eating Taro but if you soak it water or boil it beforehand, it eliminates it for most people.  This recipe does not call for boiling so slice them and soak them for at least 4 hours before you fry or bake them, if you are concerned about it. 

I absolutely recommend using a mandolin to get nice even thin slices. Another tip is to soak the taro root in some vinegar before you peel them as some people also get itchy hands.  You can use a vegetable peeler to remove the skin or a paring knife whichever you prefer.

Did you know that Tanzania is home to the highest mountain in Africa, Mount Kilimanjaro and is also home to the lowest, the floor of Lake Tanganyika is 1,155 feet below sea level. If you would like to learn more be sure to check out “Our Journey to Tanzania”.  

You can also find more authentic recipes like Ndizi Nyama (Bananas and beef stew, Maharge ya Nazi (Kidney beans in Coconut milk and Kashata, a lovely peanut brittle snack or dessert.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plateful of fried taro chips
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5 from 2 votes

Taro Chips

A lovely chip made from taro root.
Course Appetizer
Cuisine Tanzanian
Prep Time 10 minutes
Cook Time 25 minutes
4 hour soaking time 4 hours
Total Time 4 hours 35 minutes
Servings 4
Calories 376kcal
Author Darlene at International Cuisine

Ingredients

  • 1 lb. taro root peeled and sliced thinly
  • 1/2 cup oil for frying +/-
  • 1 clove garlic minced
  • salt and pepper to taste

Instructions

  • Peel the taro root, slice thinly using a mandolin. Place in water and set aside for about 4 hours
  • Drain the Taro root slices and pat dry
  • heat cooking oil in a frying pan or deep fryer over medium high heat, add taro root to oil and cook until golden brown, flip if necessary depending on how much oil you have in the pan.
  • Remove and sprinkle with salt, pepper and minced garlic clove.
  • Serve warm

Nutrition

Calories: 376kcal | Carbohydrates: 30g | Protein: 2g | Fat: 28g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 670mg | Fiber: 5g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg

Ndizi Nyama (Green Bananas and Beef Stew)

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Ndiza Nyama is a beloved dish. Tanzania is famous for many things and it turns out they grow a lot of bananas too!  One banana in particular is an important cooking banana called Mchare.  

Although many types are grown the green mchare is used most often in the famous banana and meat stew recipe called Ndiza Nyama in Swahili. 

a pot full of beef and banana stew

To make Ndizi Nyama at home, you can use plantains which is the closest you will find to the cooking banana in Tanzania. 

Bananas are extremely popular in Tanzania and you will see many vendors selling them on the sides of the road, all over the country.

A very busy African market selling giant bushels of green bananas

 

Bananas are the principal source of dietary carbohydrates for over 30 million people in Africa. Most of these bananas are processed by cooking, boiling, frying, pounding, and juicing. 

We enjoyed this delicious ndizi nyama while staying in a luxury camp on the Serengeti. Truly an unforgettable experience.  

Did you know that Tanzania has protected 38 percent of its land with National parks.  Perhaps this is the reason that it one of the best places on the planet to enjoy a safari. I highly recommend it if you ever get the opportunity.

If you would like to learn more be sure to check out “Our Journey to Tanzania”.  

You can also find more authentic recipes like Chips za Taro (Taro Chips), Maharge ya Nazi (Kidney beans in Coconut milk) and Kashata, a lovely peanut brittle snack or dessert.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a pot full of beef and banana stew
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5 from 2 votes

Ndizi Nyama (Bananas and Beef Stew)

A surprisingly delicious combination of flavors brought to you from Tanzania
Course Main Dish
Cuisine East African, Tanzanian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 674kcal
Author Darlene at International Cuisine

Ingredients

  • 2 Tbsp Vegetable oil
  • 1 lb Beef Filet Chopped into 1 inch pieces
  • 4 Plantains Green or yellow peeled and cut into 3 inch pieces
  • 1 medium Onion, white Chopped
  • 4 cloves Garlic Peeled and minced
  • 2 Tomatoes diced
  • 1 Carrot sliced
  • 1 cup coconut milk
  • 1 small bunch cilantro chopped for garnish
  • salt and pepper to taste

Instructions

  • Heat oil in a large pot over medium heat
  • Add in onions and garlic and fry until golden
  • Add in the beef and cook until browned
  • Add in the carrots and chopped tomatoes.
  • Add in about 2 cups of water. Stir well
  • Add in salt and pepper to taste and cover until the stew is boiling
  • Add in the plantains, stir well and continue to boil for another 10 minutes.
  • Add the coconut milk to stew and stir well
  • Reduce heat to simmer for another 5 minutes. If the plantains are tender, your Ndizi Nyama is ready to be served.

Notes

Serve with white rice or ugali. 

Nutrition

Calories: 674kcal | Carbohydrates: 66g | Protein: 25g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 79mg | Sodium: 86mg | Potassium: 1619mg | Fiber: 6g | Sugar: 30g | Vitamin A: 5213IU | Vitamin C: 46mg | Calcium: 48mg | Iron: 6mg

 

Maharge ya Nazi (Kidney Beans in Coconut Milk)

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Maharge ya nazi is a delicious dish made of kidney beans and coconut milk. It has some tomato, onion and spices and it makes a nice balanced dish. 

a pot full of kidney beans cooking on the stove

It is often served with ugali a basic staple enjoyed across numerous African countries, although it can be called different names like fufu.  It is bland made of cornmeal, cassava, millet or sorghum on its own but used to sop up the flavors from stews and dishes like naharge ya nazi.  You can get an easy recipe here. Maharge ya nazi can also be served up with some white rice, which is how it was served at the safari camp. 

Legumes are a staple and important source of protein in African cuisine.  It is especially important in vegetarian diets.  They come in all shapes and colors and sold in the market along with rice.  Here is a typical vendor you will find in the markets in Africa.  

Baskets full of an assortment of beans and rice

For this recipe, it calls for kidney beans. You can certainly use a short cut and use canned beans just make sure you rinse them well to remove that tinny taste but why not make it from scratch, everything taste better that way. Please note that you should soak the beans if they are dry overnight before cooking. So plan accordingly. 

If you would like to learn more be sure to check out “Our Journey to Tanzania”.  

You can also find more authentic recipes like Chips za Taro (Taro Chips), Ndizi Nyama (bananas and beef  stew) and Kashata, a lovely peanut brittle snack or dessert.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a pot full of kidney beans cooking on the stove
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5 from 2 votes

Maharge Ya Nazi (Kidney Beans in Coconut Milk)

Maharge ya nazi in Swahili simply means beans with coconut. It is a lovely dish served over ugali or white rice for a nice balanced meal.
Course Main Dish
Cuisine East African, Swahili, Tanzanian
Prep Time 10 minutes
Cook Time 45 minutes
soaking time for beans 8 hours
Total Time 8 hours 55 minutes
Servings 4
Calories 190kcal
Author Darlene at International Cuisine

Ingredients

  • 1 cup Kidney beans, dried
  • 1 Tbsp oil
  • 1 clove garlic minced
  • 1 medium onion, white chopped finely
  • 1 medium tomato chopped finely
  • 1 inch ginger minced
  • 1/2 tsp turmeric, ground
  • 1 1/2 tsp salt
  • 1 cup coconut milk
  • 1 tsp coriander, ground
  • 1/2 tsp black pepper
  • 4 sprigs cilantro, fresh chopped roughly for garnish

Instructions

  • Soak the beans in warm water overnight and drain.
  • Wash the beans and put them in a large pot on the stove with enough water to cover. Simmer until tender.
  • Drain water but retain 1 cup and set aside.
  • Heat oil in a large pan over medium heat
  • Add the onions and cook until translucent
  • Add in the ginger and garlic and stir until fragrant
  • Add in the spices and tomato, stir until fragrant
  • Add in the salt and the beans and mix well.
  • Add in the 1 cup of reserved bean water and simmer for 5 minutes
  • Add in the coconut milk, stir well and simmer for another 5 minutes.
  • Garnish with fresh cilantro and serve with white rice or ugali.

Nutrition

Calories: 190kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 885mg | Potassium: 454mg | Fiber: 5g | Sugar: 2g | Vitamin A: 408IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 4mg

 

Kashata (Peanut Brittle with Cardamon and Coconut)

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Kashata is a flavorful peanut brittle that is found all over Tanzania as well as other East African countries.  It is a sweet snack or dessert.  It can come in all sorts of shapes and sizes and flavored with other spices.  I love it with just an hint of cardamon and think you will too. 

pieces of kashata an East African snack made of peanuts and coconut.

Do you love peanut brittle?  I do, and this Kashata is really a wonderful and easy treat to make at home.  Just fair warning, you really have to watch it while the sugar is dissolving and caramelizing or it can go south in a hurry.  

I enjoyed Kashata often while in Tanzania on safari and it reminds me of my amazing trip every time I make it. 

Did you know that Freddie Mercury of Queen was actually born in Stonetown in Zanzibar?

If you would like to learn more be sure to check out “Our Journey to Tanzania”.  

You can also find more authentic recipes like Chips za Taro (taro chips) Ndizi Nyama (Bananas and beef stew, Maharge ya Nazi (Kidney beans in Coconut milk.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

pieces of kashata an East African snack made of peanuts and coconut.
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5 from 2 votes

Kashata (Peanut brittle with cardamon and coocut)

A wonderful sweet quick and easy treat popular in Tanzania and many other East African nations
Course Dessert
Cuisine East African, Tanzanian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 pieces
Calories 213kcal
Author Darlene at International Cuisine

Ingredients

  • 1 3/4 cups sugar
  • 1/2 cup coconut milk
  • 1/2 tsp cardamon, ground
  • 1/2 tsp salt
  • 2 cups roasted peanuts lightly chopped
  • 1/2 cup coconut flakes

Instructions

  • Get your peanuts and coconut flakes ready and near the stove before you start
  • You will need an 8 x 8 inch square pan spray it with cooking oil or grease it.
  • In a good thick sauce pan add in the sugar, coconut milk, cardamon and salt.
  • Turn on to medium heat, stirring until the sugar dissolves and becomes liquid. Stop stirring and you can swirl the pan if need be to keep the sugar from burning. Just when the sugar starts to caramelize quickly add in the peanuts and coconut flakes and stir.
  • Remove immediately and spread the thick mixture into your pan.
  • When it is cool cut or break it into pieces.

Nutrition

Calories: 213kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 153mg | Potassium: 167mg | Fiber: 2g | Sugar: 22g | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

 

 

Yule Log Cake Perfect for the Winter Solstice

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Yule log cake is a tradition that goes way back to the late 1800’s.  In France during the days of Napoleon, he banned burning fires in fireplaces because he was concerned that it could spread disease.  In order to keep the tradition of the yule log alive, a clever baker came up with a cake in the shape of a log.  It is called Buche de Noel. They can be found everywhere during the holidays and it is a decadent treat.  I am not going to say this is easy to make.  I tried three different recipes and this one finally worked out.  Rich butter cream frosting on  light fluffy vanilla cake.

Yule Log cakeThis year in 2021 the winter solstice happens in the northern hemisphere on December 21st at 10:59 am EST.  It is the perfect time to take a moment, to be thankful for your blessings and set your intentions and dreams for the new season.

Why not make this delicious yule log cake and enjoy it along with some wassail for an authentic Winter solstice experience.   I love to write down my dreams and stuff them in a pine cone and burn it on the longest night of the year.  It is also a wonderful time to simply let go of the things that are holding you back.

I am wishing for you that you all your hopes and dreams come true and that you truly take a moment to breath and recognize the change of the season.

No matter what your religion or beliefs, it is something we all share in together as humans.  How do you plan to celebrate the solstice?  I would love it if you let me know in the comments below.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

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5 from 1 vote

Yule Log Cake

The perfect cake to celebrate the solstice
Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Calories 1014kcal
Author International Cuisine

Ingredients

  • Sponge cake:
  • 4 eggs room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup cake flour sifted
  • Chocolate buttercream:
  • 7 egg whites
  • 1 1/3 cups granulated sugar
  • 6 ounces unsweetened chocolate melted and cooled
  • 1/2 teaspoon instant espresso powder
  • 1/2 teaspoon vanilla extract
  • 3 cups plus 3 tablespoons butter softened

Instructions

  • How to make Yule Log Cake
  • Preheat the oven to 400 degrees. Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.
  • Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar a little at a time, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture.
  • Once the flour is incorporated into the batter, stop mixing.
  • Gently spread the batter into the prepared pan. Bake the cake for 10-14 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.
  • To make the chocolate buttercream:
  • In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside for a moment.
  • In a small saucepan, bring the sugar and 2/3 cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream. Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes.
  • Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If it becomes runny you can chill it for a bit and then proceed.
  • To assemble the chocolate yule log:
  • Unroll the cake and set aside the towel. Evenly spread 2 cups (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll. If you are adventurous you can cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of buttercream to fashion a “branch” coming off the main Yule log.
  • Spread the exterior of the buche de noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark.
  • Chill the cake and serve.

Nutrition

Calories: 1014kcal | Carbohydrates: 68g | Protein: 11g | Fat: 83g | Saturated Fat: 51g | Cholesterol: 265mg | Sodium: 761mg | Potassium: 286mg | Fiber: 4g | Sugar: 51g | Vitamin A: 2246IU | Calcium: 58mg | Iron: 4mg

Winter Solstice Wassail

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This winter solstice Wassail is real easy to make and warms the soul.  A tradition for the winter solstice.

This recipe is a non-alcohol version but you can easily add some brandy if you would like to spike it.

This recipe is made in a crock pot. Just throw everything in and enjoy the scents of the season  as it simmers throughout the day.  Enjoy it on the Winter Solstice and anytime during the cold winter months.

Winter Solstice Wassail

Although it may look like it has ice cubes, it is actually pieces of apple.  I simply love this recipe I hope you will too.  This year in 2021 the Winter Solstice takes place in the northern hemisphere on December 21, 2021 at 10:59am EST.

I truly hope you take a moment to set your intentions and dreams.  It is so important to take a moment to get away from the hustle and bustle of the holiday season and sitting back with some candlelight, a fire to burn your pine cones and yule log, and sipping a little wassail, is the perfect remedy.

I would love to hear what your hopes and dreams are, be sure to share in the comments below.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

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5 from 2 votes

Winter Solstice Wassail

A perfect drink to bring in the solstice
Course Drink
Cuisine Winter Solstice
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 3 quarts
Calories 952kcal
Author International Cuisine

Ingredients

  • 2 quarts apple cider or apple juice
  • 1 quart cranberry juice
  • 15 all spice berries
  • 24 cloves
  • 4 cinnamon sticks
  • 1 orange peel
  • 4 medium baking apples
  • 2 cups brandy optional

Instructions

  • Put the apple cider and cranberry juice into the crockpot
  • In a spice bag place the all spice berries and 20 cloves and put in the pot.
  • Simmer on low for 4-5 hours.
  • Preheat oven to 375 degrees
  • In the meantime place 4 apples with the remaining four cloves and 1/2 cup of water into a baking dish.
  • Cook about 35-45 minutes or until the apples are tender, remove from oven and set aside.
  • Once the apples are cool, dice them and put them in the wassail.
  • Remove the peel from the orange taking care to not get the white pith.
  • Put the peel in the wassail.
  • Let simmer together for about 30 minutes and serve warm. You can add Brandy at this time if you want to spike it.
  • Refrigerate any leftovers

Nutrition

Calories: 952kcal | Carbohydrates: 149g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 1176mg | Fiber: 11g | Sugar: 124g | Vitamin A: 290IU | Vitamin C: 52mg | Calcium: 154mg | Iron: 2mg

Sour Cream Coffee Cake

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This sour cream coffee cake recipe has been in my husband’s family since he can remember.  It was always a treat on Christmas morning. 

It is interesting to note how some recipes are reserved for the holiday’s. This has been true for his side of the family since he can remember, and now for mine too. 

Anyone that has had some often asks…. are you making that sour cream coffee cake again this year? Sort of a reminder of how much it is loved. 

One year when my husband and I were hosting my side of the family for Christmas, I  made a coffee cake and set it out on the counter.  By the time we woke up in the morning, there was simply a little crumb in a corner with a note that said “left for Dan.”  Ever since that occurred, I make my husband his own.

sour cream coffee cakeNow we give smaller individual coffee cakes as gifts. Yes, it has come to that! It simply says “home for the holidays!” Feel free to make this delicious coffee cake a new tradition in your family, trust me you will be a hero! 

A couple of small notes, please use margarine as butter is simply too rich. 

Also, when you half the batter just make a thin layer on the bottom as you want to make sure there is enough to cover the top.

I find using the back side of  a spoon works best to spread the batter over the cinnamon and sugar layer.

Be sure not to overcook it, if anything under cook it slightly and then heat up a piece in the microwave for about 15 seconds and savor it with a cup of coffee or tea. 

Happy Holidays!

What is your favorite holiday recipe?  I would love to hear about your family’s traditions.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Sour Cream Coffee Cake

Our family tradition for Christmas morning.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 coffee cake
Calories 5142kcal
Author International Cuisine

Ingredients

  • 1/2 lb margarine 2 cubes
  • 1 cup Sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • For the filling and topping:
  • 1/3 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon
  • 1 cup chopped walnuts

Instructions

  • Preheat oven to 350 degrees
  • Cream together the margarine and sugar until light and fluffy
  • Add eggs one at a time and beat until smooth
  • Sift flour, baking powder, soda and salt and mix well into the margarine and sugar mixture.
  • Stir in the sour cream and add vanilla.
  • Mix together the filling/topping ingredients in a separate bowl
  • In a 13x9 greased pan turn 1/2 the batter in the pan, top with 1/2 the filling.
  • Add the rest of the batter spreading evenly and sprinkle the rest of the topping .
  • Bake at 350 degrees for 25 to 30 minutes.
  • DO NOT OVER COOK.
  • Test with a tooth pick and Enjoy warm!

Nutrition

Calories: 5142kcal | Carbohydrates: 542g | Protein: 62g | Fat: 315g | Saturated Fat: 75g | Cholesterol: 447mg | Sodium: 4739mg | Potassium: 1826mg | Fiber: 16g | Sugar: 332g | Vitamin A: 10021IU | Vitamin C: 4mg | Calcium: 777mg | Iron: 18mg

 

Qurutob (Bread Salad)

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Qurutob is a beloved bread salad but what makes it unique and special are the balls of dried salty cheese called qurut balls.  These round hard balls are softened with hot water which then turns into a yogurt type substance.  I was really happy to have found them on the internet so I could try the real thing, you can get them here. 

A bowl full of qurotob a bread salad with vegetables and chilies on top served with non bread

I love trying new and unique ingredients.  These little dried salted cheese balls were developed centuries ago in Central Asia as a means of preserving dairy products for long journey’s for their nomadic lifestyle.  They go by many different names but kurt and qurut are common. Fresh qurut is soft and crumbly but dries hard with time. It can last a whopping 7 to 8 years while maintaining its nutritional value. 

This Qurutob salad is made also with Tajik bread, you can of course use a ready made naan bread as a substitute but why not make the real thing.  You likely won’t have a tandoor (clay oven ) that is used in Tajikistan but you can come pretty close with your oven at home.  

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal. Tajik bread, Plov and cream cheese cookies.

Did you know that both Tajikistan and Uzbekistan were part of the Silk Road?  In fact Uzbekistans Silk Road sites include four of the five UNESCO World Heritage Sites. The fifth is the Then-Shan mountains. 

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

A bowl full of qurotob a bread salad with vegetables and chilies on top served with non bread
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5 from 2 votes

Qurutob (Bread Salad)

A delicious bread salad made with qurut, a dried salty cheese ball. This ball is mixed with water and it makes a yogurt like substance that acts as a dressing.
Course Salad or Side dish
Cuisine Tajikistan, Uzbekistan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 400kcal
Author Darlene at International Cuisine

Ingredients

  • 1 medium onion, white Sliced thinly
  • 1 piece naan bread
  • 1 large Tomato Sliced thinly
  • 1 cucumber peeled and sliced thinly
  • 1 bunch Coriander chopped finely
  • 1/4 cup walnuts crushed
  • 1 Tbsp oil sunflower
  • 3 fresh chili peppers
  • salt and pepper to taste
  • 300 grams qurut You should order this online or substitute Feta
  • 1/4 cup Hot water +/- to pour over qurut balls add enough for desired consisitency.

Instructions

  • toast the naan bread until warm in oven, then tear up into pieces
  • Pour the hot water over the qurut balls until you get a yogurt like consistency
  • Put some oil in a frying pan fry 1/2 the white onion slices until caramelized.
  • In a large bowl or plate place the yogurt mixture on the bottom then add the torn pieces of bread and crushed walnuts
  • Add on top the cucumbers, tomatoes, remaining onion and coriander
  • Pour over the oil and onions
  • top with the chili peppers
  • Toss , making sure to get all the qurut mixture at the bottom and serve with extra bread

Nutrition

Calories: 400kcal | Carbohydrates: 25g | Protein: 15g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 1056mg | Potassium: 353mg | Fiber: 3g | Sugar: 8g | Vitamin A: 929IU | Vitamin C: 13mg | Calcium: 420mg | Iron: 1mg

 

Tajik Bread

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Tajik Bread is also made in Uzbekistan and is called non or naan.  Although, it is not the same naan bread that I am accustomed to.  This round beautiful bread is typically made in a tandoor or clay oven.  You can actually get pretty good results using your oven at home. 


Two loaves of Tajik Bread which are round with sprinkling of black sesame seeds on top.

Bread in both Tajikistan and Uzbekistan is somewhat sacred.  You would never cut it with a knife, it is always torn.  You never set the loaf upside down as it is considered to be bad luck. If you were to drop it on the floor, it would be set up high for beggars and birds.  If someone is leaving on a  journey, a bite of non is taken and the loaf is then saved until they safely return. Lastly, if a Tajik has food but no non, he will say he is out of food. 

This Tajik bread recipe takes some time to make but the result is well worth the effort.  You can use a fork to make the decoration in the middle or I used a cookie cutter with a design but as you can see it didn’t come out perfect but that’s okay, it tasted yummy!

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Plov and cream cheese cookies.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

 

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5 from 2 votes

Tajik Bread

A round loaf of bread that is extremely popular in both Tajikstan and Uzbekistan.
Course Bread
Cuisine Tajikistan, Uzbekistan
Prep Time 20 minutes
Cook Time 20 minutes
Resting or Rising times 3 hours
Servings 8
Calories 291kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 cup hot water
  • 1 cup plain yogurt
  • 1 tsp sugar
  • 2 tsp instant yeast
  • 1/2 cup whole wheat flour
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 1 egg beaten with 1 Tbsp milk
  • 1 Tbsp black sesame seeds for decoration

Instructions

  • Heat up some water until very hot. Then mix with the cold yogurt. Mixing the two should result in a warm mixture. Stir in the sugar, yeast, and whole wheat flour. Let it rest for about an hour.
  • Next stir in the flour and salt. Knead the dough together until a smooth ball forms. Add a tad bit more flour or water as needed. Cover with a damp cloth and let rise until doubled in size, about 2 hours.
  • Preheat the oven to 500F. Prepare the egg and milk wash. Then, divide the dough into 8 pieces and press flat. Make the indentation in the middle with the bottom of a glass or I used my cookie cutter with out cutting it all the way through. If you use a glass, you can make your design with a fork. Dust with flour as needed.
  • Brush the top with egg wash, then sprinkle a few black sesame seeds in the middle,
  • Bake for approx 20 minutes but watch them. Enjoy!

Nutrition

Calories: 291kcal | Carbohydrates: 56g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 317mg | Potassium: 178mg | Fiber: 3g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg

 

 

Plov (National Dish of Tajikistan and Uzbekistan)

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Plov or Osh is considered to be the national dish of both Tajikistan and Uzbekistan.  This dish is made in giant pots called Kazan and served in markets all over.  It is believed that only men are the masters of preparing plov. There is a saying that the one who has managed to cook a real plov, will be able to cook any other dish. In Uzbekistan a man should be able to make a plov to feed 1000 people. 

a platter full of Uzbek plov with lamb pieces, carrots, a whole roasted garlic and of course seasoned rice.

I loved making this plov dish, it truly is a scrumptious meal.  There are hundreds of variations and I am certain each family has their own beloved plov recipe.  There is an old Turkish saying “There are as much kinds of Plov as there cities in the Muslim world are.”

This recipe has lamb, onions, carrots and a little dried berry called a barberry which I had never tried before.  I found it here. It is called Zereshk and is wildly harvested and full of antioxidants. It tastes similar to a dried cranberry which would be a fine substitute if you want. I always love trying new things and try to be as authentic as possible. 

Uzbek plov is unique, as the rice is simmered in a broth of meat and vegetables called zirvak. It simmers until all the liquid evaporates. Uzbeks believe this method keeps the rice tender and full of flavor without it being soggy. 

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Tajik bread and cream cheese cookies.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

a platter full of Uzbek plov with lamb pieces, carrots, a whole roasted garlic and of course seasoned rice.
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3.31 from 13 votes

Plov (The National dish of Uzbekistan and Tajikistan

Plov goes by many names, in Tajikistan they call it Osh but it also known as pilaf, pilau, polu, pilav, or palaw to name a few. A delicious main dish you will love.
Course Main Course, Main Dish
Cuisine Tajikistan, Uzbekistan
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 422kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 lb leg of lamb boneless , cut into bite size pieces
  • 1 cup basmati rice
  • 1 head garlic whole
  • 1 large onion thinly sliced
  • 2 large carrots cut into thin matchsticks
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon whole black peppercorns
  • ½ cup barberry zereshk
  • 1 cup vegetable broth
  • 1 tablespoon salt
  • 1 tablespoon oil

Instructions

  • Place the basmati rice in a large bowl and cover with hot water. Set aside.
  • Wash the garlic head. Cut about a quarter inch off the top to expose the cloves. Set aside.
  • Lightly toast cumin, coriander seeds and peppercorns in a pan for a few minutes. (Take care that they do not burn)
  • Grind using a mortar and pestle or a spice grinder. Set aside.
  • Heat oil in a large dutch oven over high heat. Add the lamb pieces, stir occasionally until the lamb is browned all around.
  • Remove the lamb pieces and set aside.
  • Stir in onions and cook, until onion is soft and golden, about 10 minutes.
  • Stir in carrots and cook, until carrots are tender, about 10 minutes.
  • Add the lamb and mix.
  • Sprinkle the mixture of cumin, coriander, peppercorns and add the barberries.
  • Add the whole garlic head, mix well. Reduce heat to medium. Cover and cook for 30 minutes.
  • Wash and drain the basmati rice. Pour the rice over the lamb mixture in an even layer.
  • Slowly pour the vegetable broth in. The rice should be covered in liquid by about ½ inch. Do not stir.
  • Season with salt and reduce heat to medium-low. Cover and cook until rice is tender and liquid has been absorbed, about 20 minutes.
  • Mix the ingredients as you serve the dish on a platter. Garnish with the garlic head.

Nutrition

Calories: 422kcal | Carbohydrates: 64g | Protein: 20g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 2051mg | Potassium: 451mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5243IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 3mg