Staliс Khankishiev tells how to cook a completely different, but also very tasty Uzbek dish - mastava from the same products that usually go to pilaf.
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National cuisine gives more and more new dishes. For example, from meat, onions, carrots and rice, you can cook not only pilaf, but also mastava - or, as it is also called "liquid pilaf".
To make the mastava not too liquid, tomatoes and potatoes are added to it. And they serve mastava with thick katyk (kefir, ordinary yogurt) or sour cream, seasoned with spicy adjika or loizjan.
In the new video, Stalik Khankishiev will share tips on how to properly melt fat tail fat, how to fry meat, how to stew carrots, at what point to add rice and how much water to pour to get an amazing taste of authentic, real Uzbek cuisine!
Now you will know exactly how to cook a typical Uzbek homemade dish much tastier than in a restaurant!
Stalik Khankishiev's KZfaq channel is dedicated to extended versions of the recipes that you could see in the Kazan-Mangal section on the NTV channel, as well as videos filmed specifically for KZfaq - you will not see these videos on the air!
I talk about the preparation of barbecue, pilaf, lagman, shurpa, manti, samsa, lula kebab, kyufta and many other delicious oriental dishes cooked both on live fire - in the country or on a picnic, outside the city, and in an apartment.
The main emphasis in my recipes is on traditional cuisine, but I also respect modern cuisine and periodically publish a video about it.
The main topic of my videos is Uzbek cuisine and Azerbaijani cuisine. But I also really love Korean food, Indian food and Chinese food. European cuisine is certainly not alien to me either. In general, I consider the world of culinary as a whole, I try to consider culinary technologies from a scientific point of view and justify every step I take with physics, chemistry, biology and other sciences.
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