Delicious dishes in kazan

Kazan is a cast-iron pot with a semicircular bottom. It is good to cook on an open fire, as it is all fire, and, accordingly, the dish is cooked evenly. But you can use this dish for ovens, gas stoves or grill. In any case, you can cook a wide variety of dishes in the cauldron, from pilaf to rich aromatic soups.

For example, the basma, common in the eastern countries, will perfectly suit both the first and the second course. For its preparation you will need meat (beef or lamb, you can take it fatter) and vegetables. And for the latter, greater freedom of choice. Among the required ingredients here will be onions, potatoes, carrots and fresh cabbage. If in the refrigerator there are fresh tomatoes, eggplants, Bulgarian pepper, beets, fresh cucumbers, they too may be needed. For this dish in the cauldron cut into small cubes of meat and stacked with a layer until it completely covers the bottom. Onion is cut with rings (it is desirable to take it in equal proportions with meat), put on top. Products are sprinkled with salt and seasonings (coriander and zir are recommended, but you can take it for your taste). If tomatoes are used for cooking, then the next layer is to lay them, peeled and cut into pieces. Next, put the carrots, grating on a large grater. It should be noted that the layer of tomatoes should not come in contact with potatoes, since the latter will become hard, and it will be difficult to boil it. This root is better to put on top of carrots, layers a little bit. If additional vegetables are taken, now it is worth cutting and laying them. Garlic cloves and greens are better not to grind, but use whole. A few whole leaves are separated from the cabbage, the rest is shredded, sent to all other ingredients, and the basma is closed with whole cabbage leaves.

Kazan with contents is put on medium fire, closed with a lid. If you want to prepare the first dish, you can add a little broth. Otherwise, it costs on top of the products to put the press. One of the secrets of this dish in the cauldron is that the meat is stewed in the onion juice, so you can take the latter more. Basma is prepared for about an hour, after which it is necessary to remove it from the fire and let it brew for about half an hour.

Of course, when talking about dishes in kazan, recipes of pilaf can not be ignored. Traditionally, in the East, this dish is used to make juicy meat with rice. It will take plum meat (it is better to take lamb), carrots, a large onion, rice, vegetable oil, some tomato paste, spices. At the bottom of the cassava is poured sunflower oil, warmed up on fire, laid cut onions. After it gets golden color, carrots cut into thin strips and meat in small pieces are added to it. All the time is fried, after which salt, spices, a little water is added. Kazan is closed with a lid, and the products are left to stew for about an hour on a small fire. When vegetables with meat are almost ready, rice is laid out to them, covered with water for 2 cm, left until cooked. Before the end of cooking, you can add a spoonful of tomato paste, mix. When preparing dishes in a cauldron, it is worth remembering that after they are removed from the fire, it is recommended that they allow them to stand for a few minutes. Of course, there are a lot of recipes, even Uzbek families living in the neighborhood, will cook it in different ways, so any hostess chooses the one that is more to her taste.

Very fragrant, with a small smell of smoke and a rich taste, you get dishes in a cauldron at the stake. This is especially true for trips to a picnic, to a dacha, to fishing. Therefore, it is advisable to have this dish in the household, in order to apply it, if necessary.