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Pilaf from mutton. Part 1 by turkish-r

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food · @turkish-r · (edited)
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Pilaf from mutton. Part 1
Several times I have tried the Uzbek version of pilau. I myself cooked this delicious dish a couple of times, but it's always interesting to watch how other people prepare it. Each oshpaz (Uzbek cook) does this the way his mentor once taught him. He observes that sequence of actions, some rules and time intervals, which his teacher showed.

<a data-flickr-embed="true" href="https://www.flickr.com/photos/turkish_r/34631627040/in/dateposted-public/" title="IMG_9113"><img src="https://c1.staticflickr.com/5/4222/34631627040_d9a769f64b_o.jpg" width="1000" height="667" alt="IMG_9113"></a>

How many times have I watched people cook pilaf, so many times I see some other way of cooking.

They say that the correct pilaf will be obtained if you take onions and carrots as much as lamb. That is, for each kilogram of lamb should have one kilogram of onions and one kilogram of carrots. It was bought four kilograms of lamb. The owner of the feast decided that he does not like so many onions. Nobody disputed.

<a data-flickr-embed="true" href="https://www.flickr.com/photos/turkish_r/35018666525/in/dateposted-public/" title="IMG_9042"><img src="https://c1.staticflickr.com/5/4202/35018666525_0961b58e60_o.jpg" width="1000" height="667" alt="IMG_9042"></a>

Oshpaz Alik by nationality either an Uzbek or a Tajik. I do not know who he was by profession before, but now he is a builder. And when he is asked to cook an oriental dish, he becomes a cook. He cut the vegetables and cut the meat from the bones. Cauldron got warm in the fire and Alik gradually poured more than half a liter of sunflower oil into it. He waited until the oil warmed up. To understand that the oil is ready to throw a few pieces of onions. Finished oil will boil. The onion immediately needs to be taken out with a whisk. Leave it in any case impossible, because the onion will burn and spoil the taste. If the oil has heated up, then lamb bones are thrown into it, which are fried in oil. When the meat is cooked on the bones, the bones are taken out, and pieces of meat fall into the cauldron.

<a data-flickr-embed="true" href="https://www.flickr.com/photos/turkish_r/35018666815/in/dateposted-public/" title="IMG_9044"><img src="https://c1.staticflickr.com/5/4223/35018666815_4bf7cf08b4_o.jpg" width="1000" height="667" alt="IMG_9044"></a>

The meat is fried in oil for about ten minutes. Then the chopped onion is poured into the cauldron.

<a data-flickr-embed="true" href="https://www.flickr.com/photos/turkish_r/35018666975/in/dateposted-public/" title="IMG_9047"><img src="https://c1.staticflickr.com/5/4203/35018666975_77b8d534c2_o.jpg" width="1000" height="667" alt="IMG_9047"></a>

All is mixed, so that the onion is evenly prepared and exchanged juice with meat.

<a data-flickr-embed="true" href="https://www.flickr.com/photos/turkish_r/35018667265/in/dateposted-public/" title="IMG_9050"><img src="https://c1.staticflickr.com/5/4270/35018667265_6edf962334_o.jpg" width="1000" height="667" alt="IMG_9050"></a>

Onions are prepared in private with meat for about seven minutes, after which the oshpaz added carrots.

<a data-flickr-embed="true" href="https://www.flickr.com/photos/turkish_r/35018667485/in/dateposted-public/" title="IMG_9052"><img src="https://c1.staticflickr.com/5/4202/35018667485_24131699df_o.jpg" width="1000" height="667" alt="IMG_9052"></a>

All this is fried for about fifteen minutes. You need to mix everything periodically. After that everything is filled with warm water.

<a data-flickr-embed="true" href="https://www.flickr.com/photos/turkish_r/34978720936/in/dateposted-public/" title="IMG_9053"><img src="https://c1.staticflickr.com/5/4270/34978720936_6933dc9b01_o.jpg" width="1000" height="667" alt="IMG_9053"></a>

While the water is boiling the assistants are preparing rice. To get close to authenticity, bought a red rice. They say it's expensive.

<a data-flickr-embed="true" href="https://www.flickr.com/photos/turkish_r/34174979734/in/dateposted-public/" title="IMG_9055"><img src="https://c1.staticflickr.com/5/4196/34174979734_10b6ae2684_o.jpg" width="1000" height="667" alt="IMG_9055"></a>

[To be continued](https://steemit.com/food/@turkish-r/pilaf-from-mutton-part-2)


**************
This post you can read in Russian on [my page in LJ](https://turkish-r.livejournal.com/924578.html)
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@minnowsupport · 
<p>Congratulations!  This post has been upvoted from the communal account, @minnowsupport, by Turkish-r from the Minnow Support Project. It's a witness project run by aggroed, ausbitbank, teamsteem, theprophet0, someguy123, neoxian, followbtcnews, and netuoso. The goal is to help Steemit grow by supporting Minnows.  Please find us at the <a href="https://discord.gg/HYj4yvw"> Peace, Abundance, and Liberty Network (PALnet) Discord Channel</a>.  It's a completely public and open space to all members of the Steemit community who voluntarily choose to be there.</p> <p>If you would like to delegate to the Minnow Support Project you can do so by clicking on the following links: <a href="https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=102530.639667%20VESTS">50SP</a>, <a href="https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=205303.639667%20VESTS">100SP</a>, <a href="https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=514303.639667%20VESTS">250SP</a>, <a href="https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=1025303.639667%20VESTS">500SP</a>, <a href="https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=2053030.639667%20VESTS">1000SP</a>, <a href="https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=10253030.639667%20VESTS">5000SP</a>. <br><strong>Be sure to leave at least 50SP undelegated on your account.</strong></p>
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re-turkish-r-pilaf-from-mutton-part-1-20180411t052716270z
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@photocontests4 · 
<b>World of Photography</b><br><a href="http://worldofphotography.org">>Visit the website<</a><br><br>Thank you for participating in #foodphotography<br><br>You have earned <b>6.35 XP</b> for sharing your photo! <br><table><tr><td><b>Daily Stats</b><br>Daily photos: 1/2 <br> Daily comments: 0/5<br>Multiplier: 1.27<br><sub>Server time: 20:23:00</sub></td><td><b>Account Level: 3</b><br>Total XP: 483.87/800.00<br>Total Photos: 57<br>Total comments: 3<br> Total contest wins: 3</td></tr></table>And have also received a <b>0.30</b> percent upvote.<br><br> <b>Follow:</b> @photocontests<br><b>Join the Discord channel:</b> <a href="https://discord.gg/2pmd5Dr">click!</a><br><b>Play and win SBD: </b>@fairlotto<br><b>Daily Steem Statistics: </b>@dailysteemreport<br><b>Learn how to program Steem-Python applications: </b>@steempytutorials<br><b>Developed and sponsored by:</b> @juliank
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@solnishko · 
I also once cooked pilaf on the fire, but no lamb, and chicken. Mutton I do not eat, for me it is too fat meat
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@turkish-r · 
Muttonis very pleasant meat. I think this is the best meat from all pets. There is fat of course. It depends on what they fed and how they looked after the animal. But if you do not like it, then you need to take the lamb.
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@turkish-r · 
rusteemteam!
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