Difference between revisions of "Tashkent Salad"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Uzbek ([^cC])(.*)\]\]" to "Category:Uzbek cuisine Category:$1$2 Recipes") |
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# Top each serving with a coating of the remaining [[mayonnaise]]. | # Top each serving with a coating of the remaining [[mayonnaise]]. | ||
| − | [[Category:Uzbek Salads]] | + | [[Category:Uzbek cuisine]] |
| + | [[Category:Salads Recipes]] | ||
[[Category:Mutton Recipes]] | [[Category:Mutton Recipes]] | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
Revision as of 10:31, 9 May 2012
Ingredients
- 200 g (7 oz) mutton or beef
- 200 g (7 oz) green radishes
- 80 g (3 oz) onions
- 6 g (1 teaspoon) vegetable oil
- 140 g or ⅝ cup mayonnaise
- 2 eggs
- ½ bunch (½ oz) each: dill, parsley, fresh coriander
- ½ bundle (2 oz) green onions
Directions
- Boil meet and cut into thin strips.
- Peel green radishes, cut into thin strips, soak in cold water for 10 – 15 minutes, and drain.
- Fry thinly sliced onions in oil.
- Combine meet, radish, fried onions, mayonnaise, salt and pepper and mix.
- To serve, make a hillock in salad bowl, garnish with quartered boiled eggs, strips of boiled meat, and chopped green onions and greens.
- Top each serving with a coating of the remaining mayonnaise.
