Chuchvara is well known dish all around the world. There are many similar dishes in other cuisines, like Italian ravioli and Chinese wonton, Russian pelmeni but in observance of the Islamic dietary rules, the meat filling is without pork.
How to prepare:
Fry onions with butter until light golden, mix with meat, along with salt, pepper and lamb’s tail fat.
Make simple dough slightly whisking water with salt and egg, then gradually adding flour, to make medium hard dough. Cover and let it rest for 15 min.
Roll out dough in thin, flat, big round. Cut in 1.5 x 1.5 inch squares. Don’t worry if they are not same. Now put 1/2-1 tsp of filling in the middle of square, fold and pinch edges carefully. Pinch again corner to corner. Make as many “chuchvara” as you will use up dough or filling. You can serve Chuchvara with or without soup, with it is topped with cream and chopped coriander, and without it is served with fried onions and tomatoes. Continue reading
A planned new Uzbek power station could mean more electricity for Uzbekistan and Afghanistan.
On the eve of the 18th Uzbek British Trade and Industry Council meeting in London, the co-Chairman of the Uzbek British Trade and Industry Council, Dr Hartley Booth OBE, will be visiting Uzbekistan between 19-21 October 2011 for talks with Uzbek officials about the forthcoming 18th Uzbek British Trade and Industry Council meeting in London next month. During his visit, Dr Booth will co-host a reception at the Residence of British Ambassador, Mr Rupert Joy, for selected Alumni of UK universities and British businessmen resident in Uzbekistan with a business theme – ‘Exploring new Uzbek British business opportunities’.
Today, Uzbekistan celebrates its twentieth anniversary and main holiday – Independence Day.