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Таджикский плов (оши палов) – это истинная жемчужина среднеазиатской кулинарии! В этом видео от канала Сталик Ханкишиев вы откроете для себя уникальные секреты приготовления настоящего таджикского плова, который отличается от других региональных вариаций своей неповторимой технологией и особым набором специй.

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Manti, or rather many varieties of this great dish. What are manti? It is something wrapped in dough and steamed. So it all starts with the test. In good old books on Uzbek cuisine it is written that for 500 g of flour you need to take half a glass of water. I take a whole glass. And I will even have two of these glasses, because I am going to prepare the dough from 2 kg of flour. Look how much filling there is. Wow, there will be a feast here today. Total, 2 teaspoons of salt. 1 teaspoon of salt for every 0.5 kg of flour. Let’s stir immediately so that the dough is evenly salted. Frankly, I’m not sure if this water is enough, but there is always a supply. So we can add. Even in that good old book on Uzbek cuisine it is written that for every 0.5 kg of flour you should take 1 egg. But today I have eggs, these are the ones I got in the store, small ones. It’s okay, so we take 5 eggs at once. First, mix the liquid part of the dough thoroughly. And gradually add all the flour. These are the proportions between water and flour, but you should still keep in mind that flour comes in different grinds and that it can have different humidity levels. Therefore, each time these proportions are selected so that the dough turns out to be the correct consistency. Don’t rush anywhere, I’ll explain and show you everything. Some people argue that eggs should not be added to manti dough. And they prepare the dough without eggs, they say, it will turn out well without eggs. It will work out, but the dough turns out loose, not smooth, not the most beautiful and not the most delicious. As I expected, there was still quite a lot of flour left. There should be a little dust left behind when rolling out. But the dough has not yet kneaded. And who knows what glasses they used when they wrote that book about Uzbek cuisine? Maybe they were 250 gram glasses. So I’ll add a little more water. And all will be well. That’s it, the dough is just kneaded to perfection. If I had kneaded with my hands, I would have been much more tired. If someone thinks that dough kneaded by hand tastes better than dough made from a dough kneader, I applaud such people. Okay, knead with your hands. Well, now I need to form a lump from the dough and leave it to mature. The dough turned out just perfect, quite tight. This is how it should be. All that remains is to cover it with a bowl. And let it stand for 30-40 minutes. And during this time we will just have time to cut the minced meat. Let’s start with the classics. What are classics and manti? Well, first of all, manti is an international dish. Almost all southern Muslim and Turkic peoples prepare it, and Tajiks also prepare it. Not only Muslims cook; for example, Buryats also cook. True, they call it differently. They say “buuz”. It seems so. But at least among all these peoples, one of the most favorite types of meat is lamb. Of course, when guests come, when it is necessary to cook the best, they take lamb. So, remembering the old books, for 1 kg of lamb pulp you are supposed to take 500 g of onion, you are supposed to take 100 g of fat tail. I know what these proportions are connected with. The fact is that at the time when this book was written, the fat tail seemed to be of great value. Therefore, it was spent sparingly. In general, manti was often prepared even from beef. I also cooked a piece of beef. And so, if we once cooked manti from beef, then we always tried to add fat tail. If someone can’t buy fat tail, if someone doesn’t like fat tail, if someone doesn’t like lamb, for God’s sake, cook from the meat that you have. I can say that many Russians, Germans, in a word, Christians, who once lived in Central Asia, also, of course, loved and cooked manti, they prepared manti very often from pork, adding lard. Only the circumstances now are such that good lard is harder to find than fat tail. In general, it’s a matter of your choice. Of course, if we are talking about lard, then we need to take fresh lard, not salted one. And besides, we have long been violating these proportions from this treasured book about Uzbek cuisine. And sometimes we put 200 g and 300 g of fat tail per 1 kg of meat. And I’ll tell you a secret, this only makes the manti tastier. The fat tail is cut in exactly the same way as meat, in exactly the same cubes. It is better that both the meat and the fat tail are slightly cooled. Keep them in the refrigerator, but not so that they are completely frozen, but so that they become easier to cut. First, cut into long slices, much the same as carrots for pilaf, and then into small cubes. In the old days, when there were problems with fat tail, sometimes they used lamb fat. But it must be said that internal lamb fat hardens much faster than fat tail. And therefore it was advisable to eat manti very hot. Well, what to do if there is neither fat tail nor lard? In general, the only meat is beef. Moreover, it’s not as fat as mine, but rather lean, not at all greasy. There are such pieces. So what now, don’t cook manti? Get ready. Take a piece of warm butter. And when you have both the meat and onions chopped, simply distribute this butter in the middle of the minced meat. And cook. Everything will work out very well. So, I’m telling you exactly, it’s 200 g of fat. All that’s left is to add the onion. Once in my youth I had a recording cooperative, and the most fashionable records were from Moscow. Of course, the entire bazaar, all the sellers from the bazaar were with me, they were my clients. Among the butchers, among those who sold wonderful rice, there was one guy who smelled like manta rays a mile away. And he smelled primarily of onions. And he kept inviting: “Come, try what kind of manti I cook.” One day I went. Do you know what this guy did? He had a wooden trough. This guy didn’t cut the onion the way we cut it now, some into half rings, some into quarter rings, some into cubes. Any way is good. He chopped onions with choppers. And apparently, that’s why the onion gave a lot of juice. If you want to replicate that guy’s success, try blending onions in a blender. Of course, not to the extent that it produces onion juice and onion cake, but so that it is not chopped too carefully. And now I do exactly as it is written in that book, that you should add half a glass of salted water to the minced meat. And it doesn’t say how salty it is. And I’ll tell you everything. We have 1 kg of meat, 200 g of fat tail, 500 g of onion. For 1 kg of meat, 1 teaspoon of salt, even with topping. So I take 1.5 teaspoons. And everything will be fine with us. Now you need to add 1 more teaspoon of black pepper. Red pepper can be added to manti, but still it turns out much tastier and more aromatic with black pepper. And that old book doesn’t say a word about cumin. Again, I understand why. Zira was a holiday seasoning; a packet cost 1 ruble. Come on, it’s expensive. Therefore, many people only put it in pilaf. And not every pilaf, but only the pilaf that is for dear guests. Now cumin is more than an affordable spice. And I put about 0.5 teaspoon of cumin. And I’m sure that this will only make the manti tastier. You can do as you wish, but I probably wouldn’t add any other spices to the manti. Black pepper and a little cumin. Well, let’s try it with salt water. Let’s see what we can do. Now everything needs to be mixed, as some say, squeezed, and leave the meat to marinate. Yes, the meat for manti is marinated in the same way as for kebab. Well, think for yourself, there is water, there are onions, salt, pepper. Everything is exactly the same as for barbecue. That’s it, there is no water, the minced meat has absorbed the water. The minced meat turned out to be 1,800 kg. 60 g per product, and you get 30 pieces of manti. By the way, manti is only a plural word in Russian. In the original, in the Uzbek language, and in Tajik, and in Uyghur, manti is the name of the dish. Pay attention where I put the emphasis, exactly where all the people in Uzbekistan and Tajikistan put it. I know that in Kazakhstan they say “manti” in the Russian manner. Everything is the same with meat, with beef. My beef is excellent. This beef will cook quickly. It must be borne in mind that in a beef carcass there is meat that needs to be cooked for several hours, and there is meat that is simply cooked once or twice and is ready. I have just the kind of meat that will be ready very quickly. And at the same time, let’s talk about the question of how long to cook manti. Because some people cook manti and say that 20-25 minutes is enough, and some cook manti for 45 minutes. And in Korea they prepare manti, which are ready in 7 minutes, exactly 7 minutes. And these are actually good, ready-made, tasty manti. True, in Korea they are called “mandu”. Remember, learn. If you can’t remember, write it down. All the same. There is some fat in this meat, but I’ll still add a little fat tail. In fact, the cooking time for manti directly depends on the ingredients and what kind of meat you choose. Depending on what kind of meat you use, you should think about the thickness of the dough. Too thin dough is not always right. I can even say that it is generally wrong, because manti is a very tasty, very successful combination of dough and minced meat, which are steamed together. Therefore, when there is a lot of minced meat inside the manti, and practically no dough, for me personally, it is not tasty. If anyone thinks that in the old days in Uzbekistan they prepared manti from minced meat like this… I don’t know, maybe they prepared such manti for the first secretaries of the regional committee, or for inspectors from Moscow. But in general, of course, they took much less meat. Both at home and in public catering, use more onions and less meat. There is fat, they added it, there is little fat, they added vegetable oil. And this is what the people came up with. In addition to the classics, people came up with the idea of ​​adding meat, lard and onions to manti with some other products, for example, pumpkin. This pumpkin weighs 3,200 kg. I’ll separate a little less than half of it because the skin will come off. Ooh, it smells delicious. It will take some time to clean up here. If I took the bottom half, there would also be seeds there. I need about 1 kg of pumpkin. I want to make manti with pumpkin. There are such people. And I want to make manti only from pumpkin. More precisely, not only from pumpkin. But let’s not get ahead of ourselves. Patience, I’ll show you everything now. For now, you can cut the pumpkin however you want. You can cut it into cubes, you can cut it into thin strips, a little thinner than carrots are cut for pilaf. This will be good. Initially, pumpkin was added to manti, of course, solely for the sake of economy. What to do, there were difficulties with meat, people lived poorly, and everyone had many children. And everyone had to be fed. And they got out of the situation. And then we discovered that it tastes great with pumpkin. And now even people, let’s say, very wealthy, prepare manti with the addition of pumpkin. Sometimes pure, sometimes with added pumpkin. So, here is 1 kg of finely chopped pumpkin, and here is minced lamb, designed for 1 kg. Perhaps, from half of this minced meat I will still prepare such clean manti, manti for Rais. Only meat, fat tail and onions. And I will cook the second half of the minced meat together with the pumpkin. But 1 kg of pumpkin for minced 0.5 kg of meat is too much. Therefore, we will also divide this pumpkin in half. But before dividing it in half, it must be salted. This is food. Right? So it must be salty. Our minced meat is properly salted, but the pumpkin will take, I think, about a teaspoon and a little more salt. About half of the pumpkin will go to the meat, and the other half… Get ready. There are manti made only from pumpkin. Pumpkin is the main ingredient of these manti. But to make the manti both satisfying and tasty, they are cooked with onions and butter. I prepared the onion in a special way. I simmered it under the lid in ghee until it turned golden-red like this. You see, there is quite a lot of oil here. Therefore, manti will be very satisfying, despite the fact that there will not be a single gram of meat in it. By the way, the onion should also be salted. At least half a teaspoon of salt, because there were more than 0.5 kg of onions, 700 g of onions. There was a lot of onion, but it was evaporated. And there is just as much of it left as we need. However, I would add a little cumin to this minced meat. Although you can experiment here. You can even take cinnamon, you can even take cardamom, because the manti will turn out slightly sweet. I take some cumin and some red pepper. It will turn out very exciting, very interesting. I won’t put black pepper here. Let there be completely folk manti. You see, red pepper grew in people’s gardens. We dried it and ground it, and it turned out to be red pepper. And black pepper in Uzbekistan has always been imported. And it was used a little at a time, for expensive dishes, for dear guests. The onions and butter are still hot. And this is good. Let the pumpkin stand with them. It will warm up, and then the manti will become softer. She will also release juice from herself. Wow! I’m getting ahead of myself, but it will be very good. Cover with a lid and set aside. The pumpkin and some of the minced lamb should also be mixed. I would like you to pay attention to what proportion you get. Don’t memorize grams, memorize with your eyes. It’s enough. This is folk cuisine. Manti were prepared by those people who could not write or read. No one told them: “Take 238 g, otherwise you won’t succeed.” They didn’t have the Internet, and they didn’t have scales. And there were no smart people who believed that the most important thing was in grams. No, this is roughly what minced meat should look like. That’s it, that’s enough. It will be very tasty. A little more pumpkin, a little less pumpkin, the difference is almost imperceptible. But that is not all. Manti is also prepared with potatoes, manti is prepared only with potatoes, too, potatoes, onions, vegetable oil. But this, excuse me, is entirely due to poverty, although these manti still turn out delicious. The way folk cuisine works is that it is impossible to kill it, that it is impossible to completely ruin a dish, to make it inedible simply because there is no meat or there is little of it. I had a neighbor in Fergana. And there is, thank God. It so happened that he did not live richly. And he had five boys. And everyone needs to be fed. You know, for a decent cauldron of pilaf, he took this much meat, 200-300 g. His pilaf was the most delicious on our street. That’s all. This is the whole secret of Uzbek cuisine. 0.5 kg of potatoes. You know, many people prefer not to cut pumpkin and potatoes, but to grate them. Guys, this is bad. No matter how you cut a potato or pumpkin at an angle, the cut one will still be tastier and neater than the grated one. Approximately 0.5 teaspoon of salt. You could add black pepper. Let’s do it the popular way. Let’s add a little red pepper. Now stir the potatoes so that the salt and pepper are evenly distributed inside them. You know, I repeat again. Add whatever vegetable oil you have, chop the onion. And with this, you can also cook manti. And it will be delicious too. In cooking there are 2 ways to achieve taste and get delicious food. One way is to buy very expensive products, the second way is to take the products that are available and put in the work. That’s all, and everything will be fine. This is minced beef, fatty and nice. And this is great, because potatoes require more fatty minced meat. We don’t have to add any vegetable oil. The fat that is in this minced meat will be enough. You know, manti with potatoes unexpectedly turns out even a little juicier than manti made simply with meat. Where does this juice come from? It turns out that the potatoes release a fair amount of juice during cooking. You just need to cook it a little longer than you expected. Manti should be cooked with potatoes for 35-40 minutes. That’s for sure. And I say it again. Today I tell you the grams are almost exact. These grams are not needed. It’s just that some sect has appeared on the Internet that requires recipes. By recipes they do not mean a cooking method, but rather a list of ingredients with exact grams. For some reason they think that if a gram is here, a gram is here, then nothing will work. Once again I affirm that it’s not a matter of grams at all, it’s a matter of the knowledge that I share with you. And the point is the experience that you yourself must gain, earn this experience. Cook the manti 2-4 times, by the fifth time you will start to get simply masterpieces. I promise you. Look what we came up with. In fact, this is the filling for a good meat pie. Many Tatar pies, pies, these balishi, echpochmak are prepared from approximately the same minced meat: onions, potatoes and rather fatty meat. Tested by people who, I dare to assure you, know how to cook a little. And one more type of filling for manti: manti with herbs. In Central Asia, such manti are prepared in the spring. You know, people specifically go to the mountains, where wild herbs grow. And they collect special wild herbs. I can’t even remember their names. But it turns out very tasty. However, you can cook deliciously with what we have. Even now, in February, when we are preparing. I put a little onion in regular vegetable oil. Let it sauté a little and turn golden. In the meantime, let’s chop the greens. And at the same time we’ll talk about what greens you can use and how to work with them. First, here’s the spinach. Spinach has a fairly tough branch on which a leaf grows. We tear it out right along with this central vein, like this. This is perhaps the most labor-intensive. Fry the onion until it turns golden yellow and gives off a pleasant aroma. I think this is a small problem for you. Mix more often, approach, listen, sniff. Green onions. I took quite a lot of green onions today. We take what we have. So what to do? I cut off the lower white part because I needed it for another dish that I also planned to cook today. Well, we cut it so that it is convenient to eat in manti. Well, how many are there? 0.5-1 cm, these are the pieces. You can, in principle, take and add our standard parsley. Spinach is sold frozen, already peeled. There will be lumps there. Great, let them thaw. And lower it in the same way as I will lower fresh green spinach now. Add the green onions to the frying pan right now. No problem, let it fry. And by the way, green onions can also be fried. And it turns out delicious. You can squeeze juice out of green onions and marinate meat with it. Keep in mind that green onions, which we eat just like that with salt, with a piece of black bread, some people also use lard. A greatly underrated product. You can do so much more with green onions than what we always do. Wonderful young garlic. Cut the white part into four slices and slice. The garlic can be cut smaller so that it is more evenly distributed in the filling. Garlic is such a weighty note. Although we have an even more significant note. This is wild garlic. The only wild plant I came across at the market today. Cheremsha has already ripened in the Caucasus mountains. This one was brought from Chechnya. See how white the sprouts are. We haven’t even had time to gain chlorophyll yet. But these are the ones that are most valued. We will lower the wild garlic a little later. This is a very tender plant. Well, you can have garlic now. Why not? You can splash a little water. And together with the water, the greens will steam and become denser, it will become, how can I tell you, more fatty, noticeable in food. Yes, good, great. Dill. Dill and garlic will now create such a bouquet of aromas that it will turn out simply very tasty. Spinach. Cut it as necessary, roughly the same way we cut sorrel. By the way, that would be sorrel or sorrel… Which is correct in Russian? That could also be added to this frying pan. And it would turn out very tasty. Spinach is more of a filler so that there is more of it, and so that the taste is not too bright, because keep in mind that most of these green products have a very bright taste and aroma. Spinach on top. And don’t mix yet. Cheremsha. Do you know how they prepare it in Chechnya? It is boiled in small saucepans with a small amount of water. They just steam it for, one might say, a few minutes at most. And then they put a good piece of butter on top. That’s pretty much what we’ll do. Just so that the wild garlic doesn’t stick out from our manti, you see, it’s long, I cut it into several parts. In my book “Cuisine of the Chechen People,” I suggested that Chechens cook with wild garlic manti, because we tried it and it turned out delicious. And I don’t understand why no one figured it out before me. So, wild garlic. Ramson also has such a noticeable, very appetizing garlic smell. And this is good. How to add salt here? In a very simple way. Take a full teaspoon and a little more. Stir in a little more than half a glass of water. This way the salt and steam will be evenly distributed. Most greens and the most tender parts of greens, such as spinach and this wild garlic, should be cooked mainly by steaming. To do this, cover the lid and leave for literally 5 minutes. It smelled like Chechnya, the whole house smelled of wild garlic. We act absolutely in the Chechen way, put a good amount of butter into the wild garlic. There are probably more than 100 g here. Nothing is a pity for the delicious manti. In general, the words “manti” and “ate” should always stand next to each other. Who can eat pure grass? Except for rabbits. Today we remembered old Uzbek books. One of them says that you can put, you know what, in manti? You’ll never guess. Today I heated the fat tail for my everyday needs. I needed well, carefully rendered fat tail fat. And now I still have some leftovers. So, roasted lamb, cracklings, jiza, as they say in Uzbek, were added to green manti. And I’m sure it will turn out very tasty. But I want to cook half of the manti exclusively with herbs, and part of the manti with these very fried cracklings. Let’s try. And then I’ll tell you the whole truth, whether it’s tasty or tasteless. This frying pan can not only be removed from the heat, but it would be nice to take it out into the cold. And let the butter freeze together with the green filling, because there’s no other way to fill manti. You start filling, and this whole liquid part, very tasty, where there is butter, where there is salty water, everything will spread. And when everything freezes together, it will be good. Distributed evenly and drowned all the greens in the sauce. And that’s it, in the snow, in the frost. It will work out great. There are disputes between individual representatives of different nations about whose dish manti is. The word itself undoubtedly has Chinese roots. True, in China manti is a completely different dish. The way we prepare it, I deliberately say “we”, these are the Tatars, and the Bashkirs, and the Kazakhs, and the Russians now, and in the Caucasus now, and the Uzbeks, and the Kyrgyz, that’s all of us, and the Uighurs, of course, in this we are the only ones who prepare it. You see, this is what it is with meat, exactly steamed, in exactly these shapes. I bought these bamboo grates from a Chinese store. They bring it from China. And it seems that in 1903, where the Uyghurs originally lived, a terrible earthquake happened in Kashgar. And many people were forced to move. And a large colony of Uighurs moved to Tashkent. A district called Kashgarka was even formed in Tashkent . So, what do all migrants usually do? Anyone, Uyghurs, non-Uyghurs, Koreans, whoever you want, move somewhere, and they need to somehow earn their bread. Almost everyone is engaged in either selling food or preparing food. And of course, the Uyghurs also began preparing their favorite dishes. They loved and knew how to cook samsa and manti. But to say that samsa and manti were previously unknown to either the Uzbeks or the Tajiks is simply wrong. Of course, it was known. Maybe the Uighurs contributed something of their own. I don’t know, now no one can say for sure. But both the Uzbeks and the Tajiks had all the ingredients and all the prerequisites for preparing such a generally simple and logical dish. Manty is prepared even in Turkey, where they learned about the Uyghurs, perhaps relatively recently. Cut the dough into walnut-sized pieces. Roll out relatively small juices. I foresee comments: “The dough is too thick. I would roll it out thinner. Where is the thick dough?” Firstly, look further at what will happen, and secondly, now a macro camera is filming the dough for you. Look here. See, here’s the dough, and look how my fingers are. You see what size it is. That’s all. You examine the dough under a magnifying glass. In addition, I have already said that I am absolutely sure that manti should contain approximately equal amounts of dough and filling. There are different ways not only to sculpt manti. Here it’s even difficult to count the different forms housewives come up with. This doesn’t affect the taste much. But there are different ways to roll out the dough. Some people roll out the same as I do, in small pieces like this, one circle for each little piece. And some people roll out a large circle of dough and then cut it into squares. And manti are also beautifully molded from square pieces of dough. No one will know whether the manti was made from round dough or from square dough. Why not use a dough sheeter? The tape comes out right there. Then this tape was divided. Here are the manta rays. The grates on which we will place the manti must be immediately greased with vegetable oil. You can grease the manti with oil, or you can grease the grill. Do whatever is more convenient for you. Just don’t skimp on the oil, because otherwise the manti will stick to the grill. And while you are taking them off, they will still break. That’s it, you can start sculpting. Let me show you a few pieces on how to sculpt. I have 3 sheets here, and I have 5 more sheets there. We have 8 people working here today. Each sheet will contain a full assortment of manti. That is, only with lamb, with lamb and with pumpkin, only with beef, with beef and potatoes, plus green manti. Just one sheet per person. Very nice portion. No one is offended. 2 full tablespoons of minced meat. And now we take a lot of dough by the edges, pull it up and fold it on top. That’s it, they were blinded. Exactly the same from these two edges, exactly the same from these two edges. They sculpt in different ways, sculpt round, sculpt square, sculpt in the form of a rose with open minced meat. This is also prepared. Someone makes a hole at the top. Blind these ends together. Come closer, I’ll show you and explain everything now. So far, the first manty is not at all lumpy. The distance between the mantas should be sufficient. Firstly, so that steam passes to the top rows, and secondly, they will swell during cooking. And you’ll get a little more. So that they don’t stick to each other. In general, everything is always the same, except for these little mantles with greens. For each one, one large piece of jiza, which is what greaves from fat tail fat, from fat tail fat, are called in Uzbek. About two, if they are small. Like this. I can imagine how delicious it will be. And you? And once again I want to remind you, once again I want to show you how to sculpt manti. Still, my dough has sufficient thickness, but now it stretches almost 2 times. See, like this with your hands. We molded it here, stuck it together properly, good, and now we stretch these edges. You can mold them directly opposite each other too. And the corners are like this. These are small mantles for 2 bites. Once again we stretch, mold, stretch. And now we have the opportunity to blind here. These tips can be molded together. And you will get such a long mantushka. But you can do it differently. Here everything is exactly the same: stretched, stretched, corners blinded. And not along the seam, but across this seam. This is how the mantles turn out round. Listen to who likes it differently. Some like it big, some like it small. Today we are making small ones, because we have a lot of different fillings, so we can make a lot of manti. I think that if everyone eats one, and there are 8 types here, then they will be completely full. You can remember another dish that is very close in taste to manti. This is a dish that is still correctly called “Hunon”. Consists of two syllables. Hunon – This means steamed bread. The dough is rolled out into a large circle, a little filling is applied, not very thick, and rolled into a roll. And it’s prepared in the same way in the mantyshnitsa. This dish became very popular, but unfortunately its name began to be distorted. It is called both “Hanun” and “Khanum”. Khanum in all Turkic languages, in Muslim languages ​​means lady, mistress. How come? Is there such a dish as “Mister”? Then we can call this too “Khanum”. In general, sculpt as you want, the most important thing is that you cook in a good mood, with an understanding of what you are doing. And so that your family eats deliciously. Once again about the cooking time of the manti, how long it will take for them to be ready. Firstly, it is very important that the water in the pan under the mantyshka boils very vigorously. If it does not boil, the manti will not turn out. Secondly, your sense of smell will tell you everything. It smells delicious, come and check it out. Now I’ll show you everything how to check the readiness of the manti. The water will now boil in just a few seconds. She’s hot. Large manti for meat, if the meat is tough, up to 45 minutes. Don’t listen to anyone. If the meat is tender, if there is a filling, for example, vegetable: with pumpkin and onions. This pumpkin with onions will be ready in 20 minutes. The most important thing is that the dough is cooked. You will see how to check the readiness of the test immediately after a short advertisement. People serve manti in different ways too. You know, I’ve seen them grease them with vegetable oil, sometimes prepare an onion-tomato fry and pour it over the manti. Also acceptable. Manti is served with a special grape vinegar – sirka. At our house, ready-made manti were greased with butter. It would also be good to grease the dish with butter so that the manti does not stick to it. See how swollen they are? At first they were not such giants, but as they cooked, the juices boiled inside them and they expanded. You see how they have become. Let’s lubricate them. Or you can sprinkle the manti with freshly ground black pepper, it turns out very appetizing. Mantas were traditionally served with katyk, that is, sour milk, yogurt, you might call it that. Some people add garlic, salt, and pepper to this same yogurt. I add the same thing, plus a little more dried mint. It turns out just miraculously delicious. Here is this dish, here is a ready-made assortment. Here it all starts with greens, then pumpkin, then potatoes, and meat in the middle. So we’ll eat from different sides, we’ll eat this whole pyramid. And here I am preparing that first sheet, in which we have assorted manti, in which we have manti of all types at once. So, I promised to explain to you how to check if the manti dough is ready. It’s very simple, firstly, the manti should ventilate a little. Secondly, take it and touch it. The dough doesn’t stick at all, which means the manti is completely ready. We’ll lay them out here so you can cut them open and see what’s inside each of them. Wow, it’s hot, really, really hot. Grease with oil. Come here, closer, let’s look at the soul of these manta rays. With meat. I don’t know what kind of meat, but the manti came out with a very, very thin dough. Let’s try it, then we’ll find out. Next… Only with pumpkin, my favorite, one pumpkin. Just look, just admire. How is it? This is the juiciest one: pumpkin and lamb. Look how much juice flowed out of it. Responsible moment. Something that not everyone has tried: manti with greens and fat tail. Here is this piece of fat tail. How I want to try it as soon as possible! Also purely meat manti. Do you see how thin the dough is? The meat is visible. No, meat plus potatoes. Clean meat. I think it was beef. That’s it, now it’s time to take photographs for a future book about Uzbek cuisine. Well, as they say in Uzbek: yoqimli ishtaha! Enjoy your meal!

📖 Чему вы научитесь из этого видео:

• Таджикские особенности – чем таджикский плов отличается от узбекского и других вариантов
• Выбор правильного риса – какие сорта предпочитают в Таджикистане
• Подготовка зирвака – основа вкуса таджикского плова
• Уникальные специи – состав приправ для таджикского плова
• Технология томления – секреты правильного приготовления риса
• Работа с казаном – контроль температуры и огня
• Мясная составляющая – особенности нарезки и обжарки баранины
• Овощи по-таджикски – способ нарезки моркови и лука
• Финальное оформление – как подавать таджикский плов

🌟 Таджикский плов – блюдо с богатой историей

Таджикский плов имеет многовековую историю и глубокие корни в персидской кулинарной традиции. В Таджикистане плов называют “оши палов” и считают национальным достоянием. Это блюдо готовят на всех значимых событиях – свадьбах, праздниках, семейных торжествах и даже поминках.

Канал Сталик Ханкишиев из Azerbaijan демонстрирует аутентичный подход к приготовлению таджикского плова, передавая атмосферу настоящей среднеазиатской кухни. За 2746 секунд этого видео вы погрузитесь в мир таджикских кулинарных традиций.

🗺️ Региональные особенности таджикского плова

В Таджикистане существует несколько региональных вариаций плова:

• Душанбинский плов – столичный вариант с характерной нарезкой моркови
• Худжандский плов – северный вариант с особыми специями
• Кулябский плов – южный стиль с использованием местных продуктов
• Памирский плов – горный вариант с добавлением сухофруктов
• Гиссарский плов – традиционный рецепт долины Гиссар

Каждый регион Таджикистана гордится своими секретами приготовления, и в этом видео вы увидите один из классических подходов к созданию настоящего таджикского плова.

👨‍🍳 Мастерство приготовления таджикского плова

В Таджикистане, как и в Узбекистане, есть профессиональные мастера-ошпазы, которые посвящают всю жизнь искусству приготовления плова. Секреты передаются от отца к сыну, от мастера к ученику. Настоящий таджикский плов – это результат многолетнего опыта и глубокого понимания процесса.

Автор канала Сталик Ханкишиев делится проверенными методами, которые помогут вам приготовить таджикский плов профессионального уровня у себя дома. Видео продолжительностью 00:45:46 содержит все необходимые детали и тонкости процесса.

🥘 Ингредиенты для таджикского плова:

Для приготовления настоящего таджикского плова потребуются следующие продукты:

• Рис – предпочтительно девзира или другие длиннозерные сорта
• Баранина – свежая, с небольшим количеством жира
• Курдючный жир – для аутентичного вкуса (или растительное масло)
• Морковь – желтая таджикская или обычная красная
• Лук репчатый – крупный, сладких сортов
• Чеснок – целыми головками
• Зира (кумин) – основная специя таджикского плова
• Барбарис – для кислинки и аромата
• Соль и перец – по вкусу
• Острый перец – по желанию, целыми стручками

🔍 Отличия таджикского плова от других видов

Таджикский плов имеет свои уникальные особенности, которые отличают его от узбекского, азербайджанского или других вариаций:

Способ нарезки: В таджикском плове морковь часто нарезается более мелкой соломкой, чем в узбекском. Мясо режется на средние кусочки, а лук – полукольцами или четвертинками.

Специи: Таджикский плов традиционно менее острый, с акцентом на аромат зиры и барбариса. Иногда добавляют шафран для придания золотистого оттенка и особого аромата.

Консистенция: Таджикский плов часто получается более рассыпчатым и “сухим” по сравнению с некоторыми узбекскими вариантами. Каждая рисинка должна быть отдельной.

Подача: В Таджикистане плов часто подают на большом блюде – ляган, украшая сверху целыми головками чеснока и острым перцем. Канал Сталик Ханкишиев покажет вам традиционный способ оформления.

💡 Секреты и хитрости от мастеров:

В этом видео длительностью 2746 секунд вы узнаете множество профессиональных секретов:

Промывка риса: Рис для таджикского плова промывают в холодной воде до полной прозрачности, затем замачивают в теплой подсоленной воде на 1-2 часа. Это делает зерна более стойкими и рассыпчатыми.

Золотистый цвет: Правильно обжаренная морковь придает таджикскому плову характерный золотисто-янтарный оттенок. Морковь должна карамелизоваться, но не подгорать.

Слои в казане: В таджикском плове важна послойная закладка – сначала зирвак (мясо с овощами), затем аккуратно распределенный рис. Перемешивать нужно только после полной готовности.

Режим огня: Сначала сильный огонь для обжарки, затем средний для томления зирвака, и совсем слабый для доведения риса до готовности под крышкой.

📺 О канале и авторе

Канал Сталик Ханкишиев посвящен таджикской и среднеазиатской кухне. Здесь вы найдете не только рецепты таджикского плова, но и другие традиционные блюда – кабоби, шурбо, угро, мантубарак, самбуса и многое другое. Видео снимается в Azerbaijan, что гарантирует аутентичность рецептов.

Это видео о таджикском плове уже собрало 9489 лайков от зрителей, которые оценили качество контента и смогли приготовить вкусный плов, следуя инструкциям автора.

⏰ Время приготовления таджикского плова

Обучающее видео длится 00:45:46, но сам процесс приготовления таджикского плова занимает примерно 2,5-3 часа. Это блюдо требует внимания, терпения и соблюдения всех этапов. Спешка здесь неуместна – каждый шаг важен для достижения идеального результата.

Подготовка ингредиентов займет около 30-40 минут, обжарка зирвака – 40-50 минут, а томление риса – еще час-полтора. Но поверьте, результат стоит всех усилий!

🎯 Кому будет полезно это видео?

Это видео о таджикском плове предназначено для:

• Любителей таджикской и среднеазиатской кухни
• Начинающих кулинаров, желающих освоить приготовление плова
• Опытных поваров, интересующихся региональными особенностями
• Таджиков, живущих за рубежом и скучающих по родной кухне
• Организаторов праздников и семейных торжеств
• Людей, изучающих кулинарные традиции Центральной Азии
• Всех, кто хочет научиться готовить настоящий таджикский плов
• Ценителей аутентичной восточной кухни

🌶️ Таджикский плов и культура питания

В Таджикистане плов – это не просто еда, это важная часть культуры и традиций. Оши палов готовят по особым случаям, и процесс его приготовления часто превращается в настоящее действо, собирающее всю семью и друзей.

Существует традиция “ошхона” – специальные места, где готовят плов на большие компании. Мастера-ошпазы готовят плов в огромных казанах на сотни человек, и люди приходят туда как в ресторан, чтобы насладиться настоящим таджикским пловом.

💬 Традиционная подача таджикского плова

Таджикский плов традиционно подают на большом круглом блюде – лягане. Плов выкладывают горкой, а сверху украшают целыми головками чеснока, которые томились вместе с рисом, и стручками острого перца. Вокруг часто раскладывают свежие овощи – помидоры, огурцы, редис, зелень.

К таджикскому плову обязательно подают свежий зеленый или черный чай, салат “ачичук” из помидоров и лука, и свежую зелень – кинзу, укроп, базилик. Канал Сталик Ханкишиев в своем видео показывает и традиционную подачу блюда.

🏆 Почему стоит учиться у профессионалов?

Приготовление таджикского плова – это искусство, которому нужно учиться. Канал Сталик Ханкишиев из Azerbaijan предлагает проверенный рецепт, который позволит вам с первого раза приготовить вкусный и ароматный плов.

В видео продолжительностью 00:45:46 (2746 секунд) показаны все нюансы – от подготовки продуктов до финального оформления. Следуя этим инструкциям, вы сможете удивить своих близких настоящим таджикским пловом!

🏷️ Теги и метки видео:

Теги: Сталик Ханкишиев,казан,мангал,НТВ,Дачный ответ,готовить,плов,шашлык,рецепт,ханкишиев,сталик

Ключевые слова: таджикский плов, оши палов, рецепт таджикского плова, Сталик Ханкишиев, плов по-таджикски, традиционный плов, Azerbaijan, восточная кухня, таджикская кухня, среднеазиатская кухня

🔔 Больше рецептов таджикской кухни:

Если вам понравилось это видео про таджикский плов, обязательно изучите другие материалы по тегам: #таджикскийплов #оshipalov #рецептплова #таджикскаякухня #восточнаякухня #плов #среднеазиатскаякухня #традиционныйплов #кулинария

На нашем сайте вы найдете множество других рецептов из Таджикистана и Средней Азии: кабоби, шурпа, лагман, манту, самса, угро и многое другое. Подписывайтесь на обновления и открывайте для себя богатство таджикской кулинарной традиции!

🌟 Интересные факты о таджикском плове:

Знаете ли вы, что слово “плов” происходит от персидского “палов” или “полов”? Таджикский язык близок к персидскому (фарси), поэтому в Таджикистане плов называют именно “оши палов” – буквально “еда-плов”.

В Таджикистане существует поверье, что хороший плов должен быть настолько рассыпчатым, что каждую рисинку можно взять отдельно. Мастера говорят: “Если рис слипся – это уже каша, а не плов!”

Таджикский плов готовят преимущественно мужчины. Это считается мужским делом, требующим силы, выносливости и особого мастерства. Женщины же готовят другие блюда к праздничному столу.

🍽️ С чем подавать таджикский плов:

Таджикский плов лучше всего сочетается со следующими блюдами и напитками:

• Салат “Ачичук” – помидоры с луком и специями
• Свежие овощи – огурцы, помидоры, редис
• Зелень – кинза, укроп, базилик, мята
• Зеленый чай – традиционный напиток к плову
• Кефир или айран – помогают пищеварению
• Маринованный лук – классическое дополнение
• Курут – соленый сушеный творог

📚 Учитесь у лучших!

Канал Сталик Ханкишиев собрал богатый опыт приготовления таджикских блюд, и это видео – отличная возможность научиться готовить настоящий таджикский плов, не выходя из дома. Видео получило 9489 лайков, что подтверждает его качество и полезность.

Продолжительность 00:45:46 идеально подходит для детального изучения процесса – не слишком долго, но и достаточно подробно, чтобы не упустить важные моменты. Смотрите, учитесь и готовьте с удовольствием!

Желаем вам успехов в приготовлении таджикского плова! Пусть ваш оши палов всегда получается ароматным, рассыпчатым и невероятно вкусным! Приятного аппетита! 🍚✨🇹🇯