Mashkichiri in Uzbek

The day before, it is advisable to sort the mash from stones and other debris. Be sure to soak it in water for at least overnight. It is possible that you will need to add water, but if you decided to cook mashkichiri according to the traditional recipe, do not neglect this rule.

Rinse the meat and cut it into large pieces. You can use even the cheapest meat - beef tails, lamb neck, or any part of your choice. Wipe the pieces with paper towels, as they should not be too wet.

Peel the carrots and cut them into medium cubes. Chop the onion into half rings. By the way, keep in mind that this recipe requires a lot of onion, as it is an integral part of mashkichiri.

Heat a cauldron, frying pan, or pot with a thick bottom over high heat. Add oil or tail fat and let it heat up well. Lay out the pieces of meat and fry them on all sides until a characteristic crust appears.

Then add the onion to the pieces of meat and at this stage reduce the heat. Fry the contents over medium heat for a long time, stirring frequently. The onion should turn into a jelly-like mass due to the meat juice, which usually takes 20-30 minutes. If something burned because you didn't manage to stir it in time, add half a glass of water. The excess moisture will evaporate, and the onion will lose its unpleasant blackness and achieve the right uniform shade.

It's time to salt the meat and add pepper or other spices. Usually, black pepper is not used for mashkichiri, but of course, you can add it. Red chili or crushed chili peppers work perfectly. Now add the carrots and continue frying. How do you know that the carrots are ready? It's simple – by the bright aroma and tender texture of the cubes.

Add 1-1.5 liters of drinking water; this is exactly how much we will need to combine all the juices and cook the mash with rice. But it is still too early to add the grains; we will cook the meat until it starts to separate from the bones. For a pleasant sourness, add the rinsed dried fruits and a little more salt to the zervak.

When the meat is ready, add the swollen mash. Try not to increase the heat, as the zervak should not boil vigorously. Mash should be cooked for a long time, just until each grain bursts. This takes about 20 minutes.

After the mash grains have burst, it's time to add the rice. The rice should not be of expensive varieties. Ideal is cheap round unsteamed rice, as it provides the glueiness that is characteristic of porridge.

Cook the mashkichiri until the grains are cooked and absorb the moisture. Unlike pilaf, this dish cannot be covered with a lid and should be constantly stirred to prevent anything from sticking to the bottom. It is also undesirable to let the porridge steep under a lid, as in this case, the contents will turn into paste.

Uzbek-style mashkichiri is served to the table immediately after the heat is turned off. Traditionally, the porridge is laid out in a layer on a flat plate, and to the mashkichiri, pickled onions are served pickled onions. Try to befriend this wonderful dish of Uzbek cuisine!