2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Often in Uzbek and Tajik cuisine you can find such a word as kayla.
In the article we will talk about what a kayla is. You will also learn how to cook it and what role it plays in the cooking of these peoples.
Kyla is the main part of the main course. In Uzbek cuisine, it is often called vadzhar or zirvak. In other words, kayla is a filling, base or sauce.
What is a kayla made of?
Most often consists of meat:
- partridge;
- sheep;
- gazelle;
- quail;
- roe deer.
The following vegetables are added to the game:
- beets;
- bow;
- margelan radish;
- carrots
- tomato;
- cabbage;
- sweet pepper;
- potatoes (rare).
Not all vegetables from the list are added to the kayla, but selectively. Some dried fruits are also put in it:
- apples (rare);
- apricot;
- barberry;
- dried apricots;
- raisins.
If you do not add dried fruits, then the dishwill have the name waji.
Each of the indicated food groups is fried in a separate pan in vegetable oil. After they are combined in one cauldron and brought to readiness.
What is a kayla? This is a dish that will result from the combination of all the listed ingredients.
What spices to add?
The finished kayla must be seasoned with spices. Spices should be chosen depending on local customs and the dish that will complement the kayla. The following spices are often added:
- turmeric;
- saffron;
- dill;
- red pepper;
- garlic;
- ziru;
- black pepper.
What to serve with?
Kayla has a sharp taste and a specific aroma. The finished dish must be combined with cooked unleavened noodles, potatoes, eggs, rice or scrambled eggs.
Various combinations of kayla with egg and flour products create all kinds of dishes of Central Asian cuisines. These dishes will differ only in the names and composition of the kayla.
Cooking Features
When preparing kayla, it is worth considering that each vegetable is cut differently. For example, potatoes and other root crops (except carrots) are cut into small cubes. Carrots and cabbage are cut into strips, peppers into rings, and tomatoes into slices. The onion is cut into 4 parts (rarely rings).
Cooking process
Kayla is prepared as follows:
- Fry vegetables in hot vegetable oil. Add tomatoes to the panlatest.
- Fry dried fruits.
- Meat cut into cubes. Fry until done.
- Combine the cooked meat with vegetables in a separate cauldron, and then add dried fruits to them.
- Add a glass of boiling water or meat broth to the kaila.
- Simmer for 30 minutes.
- At the end of cooking, season the dish with spices.
In closing
Kayla plays an important role in the cooking of Central Asian cuisines. It is she who forms the basis of many second courses. Thanks to her, the cuisine of these peoples is so rich in unusual and appetizing dishes.
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