Mashkhurda
Description
The dish is prepared without unnecessary complications. It is usually served to honor esteemed guests. It is very hearty and spicy, with unique ingredient combinations that bring an oriental flair. There are plenty of spices, seasonings, and heat. Of course, you can reduce the amount of pepper. After all, tradition is important, but you should still listen to your own body. So think about which flavors you prefer, while I go ahead and tell you: the finished dish is ready to be served.
Instructions
- 1
Step 1
For this dish, I used lamb, as in my understanding, it is highly valued among Eastern peoples. Cut the meat into small pieces. Peel, wash, and dice the vegetables into cubes.
- 2
Step 2
For this dish, we will need cast-iron cookware. A cauldron, cast-iron pot, or something similar would be best. You can also use a deep frying pan with thick walls and bottom. Sear the meat in vegetable oil until almost cooked. Add the vegetables: first the onion, then the carrots and bell pepper. Add the tomatoes last.
- 3
Step 3
For our mashhurda, we will need mung beans (golden lentils) and regular rice. Both should be pre-soaked in cold water. It is best to soak the mung beans for at least 2 hours before cooking. Place the soaked mung beans into a cauldron (kazan) and pour in two and a half liters of water.
- 4
Step 4
After that, in about 10 minutes, add the hot pepper (whole) and potatoes. Immediately after that—add the soaked rice. After 15 minutes, add salt, pepper, and any spicy or aromatic spices to your taste, such as cumin, coriander, and plain black pepper.
- 5
Step 5
Next, add the garlic and chopped herbs. After 15 minutes, the authentic men's soup in traditional Uzbek style is ready. Enjoy your delicious and hearty meal!