Jizzali Non
Jizzali Non Recipe: Traditional Flatbread with a Twist
Introduction
Jizzali Non is a traditional Uzbek bread that is known for its rich and flavorful taste. This bread is made with a unique ingredient - cubed animal fat - that gives it a deliciously rich and tender texture.
History
Jizzali Non has been a staple in Uzbek cuisine for centuries. The use of animal fat in the bread is a nod to the nomadic roots of the Uzbek people, who relied on animal products for sustenance during their travels across the Central Asian steppes.
Ingredients
How to prepare
- Fry the fat, drain it, and let it cool.
- Prepare the dough as described in the flat bread recipe above, incorporating pieces of fat evenly throughout the dough.
- Divide the dough into pieces weighing 40 g (1.5 oz) each and shape them into balls.
Variations
- Add herbs and spices to the dough for a flavorful twist.
- Use different types of animal fat for a unique taste.
Cooking Tips & Tricks
Make sure to fry the animal fat until it is crispy and golden brown for the best flavor.
- Incorporate the pieces of fat evenly throughout the dough to ensure a consistent texture.
- Shape the dough into balls before baking to create a visually appealing final product.
Serving Suggestions
Jizzali Non pairs well with savory dishes such as stews, soups, and grilled meats.
Cooking Techniques
Fry the animal fat until crispy before incorporating it into the dough.
- Bake the bread in a hot oven to achieve a crispy crust.
Ingredient Substitutions
Vegetable oil can be used in place of animal fat.
- Instant yeast can be used instead of active dry yeast.
Make Ahead Tips
Jizzali Non can be made ahead of time and stored in an airtight container for up to 3 days.
Presentation Ideas
Serve Jizzali Non on a decorative platter with a side of butter or yogurt for dipping.
Pairing Recommendations
Pair Jizzali Non with a hot cup of tea or a refreshing glass of ayran.
Storage and Reheating Instructions
Store leftover Jizzali Non in an airtight container at room temperature. Reheat in a toaster oven or microwave before serving.
Nutrition Information
Calories per serving
Each serving of Jizzali Non contains approximately 300 calories.
Carbohydrates
Each serving of Jizzali Non contains approximately 50 grams of carbohydrates.
Fats
Each serving of Jizzali Non contains approximately 10 grams of fat.
Proteins
Each serving of Jizzali Non contains approximately 5 grams of protein.
Vitamins and minerals
Jizzali Non is not a significant source of vitamins and minerals.
Alergens
Jizzali Non contains gluten and animal fat.
Summary
Jizzali Non is a high-carb, moderate-fat bread that is a delicious addition to any meal.
Summary
Jizzali Non is a delicious and unique bread that is sure to impress your family and friends. Try making this traditional Uzbek recipe for a taste of Central Asian cuisine.
How did I get this recipe?
The first time I saw this recipe, I was immediately intrigued. It was during a trip to a small village in India, where I had the pleasure of meeting a kind elderly woman named Mrs. Patel. She invited me into her home and insisted on teaching me how to make a traditional dish called Jizzali Non.
As Mrs. Patel began to gather the ingredients, I eagerly watched and listened intently as she explained each step of the process. The dish itself was a simple yet flavorful combination of spices, vegetables, and protein that had been passed down through generations in her family.
I learned that the key to making the perfect Jizzali Non was in the preparation of the spices. Mrs. Patel showed me how to toast whole cumin seeds and coriander seeds in a dry skillet until they were fragrant, then grind them into a fine powder using a mortar and pestle. The aroma that filled the kitchen was intoxicating, and I knew that this dish was going to be something special.
Next, Mrs. Patel demonstrated how to sauté onions, garlic, and ginger in ghee until they were golden brown and caramelized. She added the ground spices, along with turmeric, chili powder, and a pinch of sugar, creating a rich and aromatic base for the dish.
The vegetables came next – diced carrots, peas, and potatoes – which were added to the pot and cooked until they were tender. Mrs. Patel then added diced chicken thighs, which she had marinated in a mixture of yogurt, lemon juice, and more of the ground spice blend. The chicken sizzled as it hit the hot pan, releasing even more mouth-watering aromas.
As the Jizzali Non simmered on the stove, Mrs. Patel and I chatted about our shared love of cooking and the importance of preserving traditional recipes. She told me stories of her own grandmother teaching her how to make this dish when she was a young girl, and how she had passed down the recipe to her own daughters and granddaughters.
Finally, the moment of truth arrived – it was time to taste the Jizzali Non. Mrs. Patel served it over a bed of steamed basmati rice, garnished with fresh cilantro and a squeeze of lemon juice. The flavors were incredible – spicy, savory, and slightly sweet, with a warmth that lingered on the tongue.
I couldn't believe how easy it was to make such a delicious dish, thanks to Mrs. Patel's patient guidance and expertise. As I savored each bite, I felt a deep sense of gratitude for the opportunity to learn from someone so passionate about cooking and preserving her culinary heritage.
Since that day, I have made Jizzali Non countless times for my own family and friends, passing on the recipe and the stories behind it just as Mrs. Patel did for me. Every time I prepare this dish, I am reminded of the transformative power of food to connect us to our past and create lasting memories for the future. And for that, I am forever grateful to Mrs. Patel and her beloved recipe for Jizzali Non.
Categories
| Flatbread Recipes | Uzbek Snacks | Wheat Flour Recipes | Yeast Recipes |