Uzbekistan

Menu: Shivit Oshi and Non | Recipe Source: splendidtable.org and mydiversekitchen.com

This was BY FAR one of the most interesting dinners I’ve tackled for this project, and also one of my favorites. The dill flavor in the noodles was the perfect balance of subtle but still distinctly herby, and the noodles themselves had a dumpling-ish consistency that added such a fun texture to the dish. While the stew was fairly simple, it was one of those perfect “less is more” concoctions where humble ingredients really get a chance to shine, and it paired so well with the noodles. All of that said, I think the entire process of the non- making the dough, getting to shape it and stamp away with the chekich, sticking them to the hot stone, getting to eat them hot out of the oven/using them to taste test the stew-was 100% the highlight of Uzbekistan for me!

Ready to cook?

Shivit Oshi (link): I only used 35g dill (and 1/2 cup water) for my dill slurry because that’s all my local grocery store had! I cooked the beef in a combination of tallow and ghee, used 2 red bell peppers and 3 serranos for my peppers, subbed the 1 cup of deglazing milk for 1 cup of chicken broth, also subbed the 3 cups water for chicken broth, did without the potatoes entirely, and added 1/2 cup plain yogurt to get some extra creaminess.

Non (link): Aside from needing a little extra water, I followed this recipe exactly!