61–70 of 91 posts
Surely "naan" would have been a way better transliteration choice than "non", right?
Source: grew up there
At one of the Uighur bazaars they were cooking all kinds of breads and skewered meat. I remember asking one of the younger guys about one that looked like a toasted puff pastry and he called it 烤包子 in Mandarin, i.e. "roasted dumpling." It had lamb inside, and it was fantastic, like a lighter version of a Cornish pasty.
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"There's apparently only ~2000 Uzbek-Americans in all of northern IL" where did you get this number? does that include chicago, because i live in Chicago area ... seems low.
https://www.neilsberg.com/insights/lists/uzbek-population-in... Figuring some fudge factor too. It could be low - it's hard to find numbers for nationality counts for central Asians broken down by state.
It makes sense and is also a surprise to see that Aramco has a lifestyle publishing arm. That aside, this was a great article. There are some great videos on yt as well showing the baking process. But what those videos don’t show that this article points to is the these Uzbek bakers use natural sour dough leavening. I wish this article also included a recipe for the dough. Another thing this article does that I like…
I've spent a lot of time chasing Uzbek bread and plov on YouTube, so I was very very surprised to see an oil company publishing such a beautiful article. I jsut hope it's not a sign of oil exploitation in Uzbekistan...
It makes sense and is also a surprise to see that Aramco has a lifestyle publishing arm. That aside, this was a great article. There are some great videos on yt as well showing the baking process. But what those videos don’t show that this article points to is the these Uzbek bakers use natural sour dough leavening. I wish this article also included a recipe for the dough. Another thing this article does that I like…
I've spent a lot of time chasing Uzbek bread and plov on YouTube, so I was very very surprised to see an oil company publishing such a beautiful article. I jsut hope it's not a sign of oil exploitation in Uzbekistan...
(I don't follow the Central Asian energy industry, I just found this on the Internet.)
My wife and I started something during Covid where we'd pick a random city in the world (there are websites that do this for you), look at the region's popular/common dishes and pick one to cook for the weekend. Most recent was Mirza Ghasemi: A smoked eggplant dish cooked with garlic, tomatoes, and eggs, from the Caspian Sea area. We would also sometimes make flatbreads from the area but man is it messy to do in your…
> Mirza Ghasemi: A smoked eggplant dish cooked with garlic, tomatoes, and eggs, from the Caspian Sea area. Eggplant is one of those incredible veggies that seemingly not a lot of people know what to do with. You can bake it on a grill or your cooktop stove to give it that amazing smokey taste. I often eat it as-is without adding anything else but pairing with eggs takes it to the next level. There is another dish fro…
The word "non" used throughout the article is the origin of the term "naan bread" from Indian culture (the Central Asian Turks/Mughals who ruled most of India for centuries developed "naan bread").
My wife and I own a restaurant. It's a tough business. I feel like there must be more interest among native-born Americans in foreign food these days, based on the fact there's 3 Uzbek restaurants within a couple of neighboring cities (which are maybe 200k people total). There's apparently only ~2000 Uzbek-Americans in all of northern IL! And mostly concentrated over an hour's drive away from where these restaurants…
I guess if you're a migrant, an ethnic restaurant (is that term politically correct?) is one of the most obvious businesses you can start. The Thai government used to sponsor (not sure if they still do) Thai diaspora who want to open a restaurant in a foreign country, it was their way to market the country and attract tourists.
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Much of the Uzbek and Central Asian community is largely located in the Bay, NYC, and DMV. There are around 3 Uzbek restaurants in SF alone.
It’s wild how NYC trumps every other city for ethnic food by miles. The number of central Asian places (mostly Uzbek and Georgian) is probably closer to 100.
Yay, an article about my country is on the HN frontpage!
Justin Marozzi's book Tamerlane: Sword of Islam, Conqueror of the World is a great read on Timur who i believe is considered almost a god in your country (like Genghis Khan in Mongolia) - https://en.wikipedia.org/wiki/Timur
There was also a classic russian movie titled "Nepobedimyy"(1983) (https://www.imdb.com/title/tt0261099/) aka "The Invincible" on one of the founders of the russian martial art of Sambo (https://en.wikipedia.org/wiki/Sambo_(martial_art)) which was shot in Uzbekistan and features their styles of wrestling. It was almost like a documentary and i loved it for how real and earthy it was both for the martial arts and the locations.
Watch on Youtube - https://www.youtube.com/watch?v=3GLvE5cCFY0 or https://www.youtube.com/watch?v=gssvFq0aRas
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> Mirza Ghasemi: A smoked eggplant dish cooked with garlic, tomatoes, and eggs, from the Caspian Sea area. That sounds good. Makes me think of hunkar begendi.
everything's stew. everything's a variation of the 4 easiest ingredients for humans to cultivate plus one or two local or regional specials garlic/onions: aliums that thrive in most climates rice: grass that can be drowned (to fuck off pests) eggs: per day, one chicken produces enough binding enzymes to thicken and modify a meal for 5-8 people veg/seed oils: cooking, flavor, etc and since that's in the caspian sea ar…