Menu: Uzbekistan

uzbek-menu

“Don’t choose a house—choose neighbors. Don’t choose a path—choose traveling companions.”
Uzbek Proverb

This week we’re going to Uzbekistan via stovetop travel and the timing couldn’t be better: September is harvest time. Right on cue, my tomato plants recently produced dozens of cherry tomatoes. The look like bright like jewels against the green landscape. In Uzbekistan, when it’s harvest time, the people gather up their bountiful produce and make Dimlama. Then they follow it up with stuffed apples or quince.  Delicious.

Both recipes and the meal review will be posted throughout the week. 

Lamb & Vegetable Pot | Dimlama  [Recipe]
Enjoy the garden’s bounty with this layered pot of tender lamb, potato, onion, carrot, pepper, cabbage, and more, seasoned with cumin and a sprinkling of fresh cilantro.

Honey & Pistachio Stuffed Quince [Recipe]
An easy combination of honey, cinnamon, pistachios, walnuts, and roasted quince. Great with a (non-traditional) scoop of ice cream.
For those looking for a simpler option, try just adding honey and cinnamon to the quince. Also, apples may be substituted for the quince.

 

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Comments

  1. Hi there, congratulations on your very interesting globaladventure! I live in Spain and have a little cookery school. you asked whether or not Churros here in Spain have cinammon sprinkled on them, the answer is no, just sugar!
    and we don’t usually put wine in our paellas either :) you may like to know or maybe you already do know that ‘paella’ means frying pan, it is the actual pan where you make the paella.
    bueno, have a nice day, regards from sunny Spain (actually from Catalunya which is where I live)

  2. We’ve traveled twice to UZ. One interesting point about the carrots – over there, carrots are yellow (white)!

    Wish there were a few more letters after Z to keep this marvelous Adventure going strong.

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