Shirmoi Non

Shirmoi Non Recipe - A Unique Vegetarian Dish with Chickpeas and Anise Seed

Preparation time: 2 hours | Cooking time: 15 minutes | Servings: 10 |

Vegetarian diet

Introduction

Shirmoi Non is a traditional bread recipe from Uzbekistan that is loved for its unique flavor and texture. This bread is made with a combination of flour, water, chickpeas, anise seed, salt, and yeast, resulting in a delicious and hearty bread that is perfect for any meal.

History

Shirmoi Non has been a staple in Uzbek cuisine for centuries, with its origins dating back to the Silk Road era. This bread was traditionally made by nomadic tribes who needed a hearty and filling bread that could sustain them on long journeys. Over time, the recipe has evolved and been passed down through generations, becoming a beloved dish in Uzbek households.

Ingredients

1 kg or 7.5 cups of flour
1 liter or 4 cups of water
1 cup of chickpeas
1 tsp of anise seed
2 tsp of salt
30 g (1 oz) of yeast

How to prepare

Select and clean the best dried chickpeas, then crush them.
Boil anise seeds in water, then add the crushed chickpeas.
Allow it to cool for approximately an hour, then add yeast and mix thoroughly.
Combine anise water with flour to make dough.
Gradually add lukewarm water and flour, 0.5 cup at a time.
If needed, incorporate the remaining 0.5 cup of flour to achieve a non-sticky dough.
Shape the dough into a large, compact ball.
Divide the dough into pieces weighing 150 – 200 g (5 – 7 oz), then roll them into balls.
Flatten the balls into round bread, approximately 2 – 3 cm (0.75 – 1 inch) thick at the edges and 5 mm (0.19 inch) thick in the center.
Create a pattern in the center using a chekish tool, and make decorative patterns on the sides of the bread using a knife.
Bake the bread in a tandoor oven.

Variations

Add raisins or nuts to the dough for a sweeter version of Shirmoi Non.
Use different spices like cumin or coriander for a unique flavor profile.

Cooking Tips & Tricks

Make sure to crush the chickpeas thoroughly to ensure they blend well with the dough.

- Allow the anise water to cool before adding the yeast to prevent killing the yeast.

- Gradually add the flour and water to the dough to achieve the right consistency.

- Use a tandoor oven for authentic results, but you can also bake the bread in a regular oven if needed.

Serving Suggestions

Serve Shirmoi Non warm with butter, cheese, or jam for a delicious breakfast or snack.

Cooking Techniques

Use a tandoor oven for authentic results, or bake in a regular oven at 200°C (400°F) for 15-20 minutes.

Ingredient Substitutions

You can use whole wheat flour instead of white flour for a healthier version of Shirmoi Non.

- Substitute anise seed with fennel seed for a similar flavor profile.

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it overnight for easy baking the next day.

Presentation Ideas

Serve Shirmoi Non on a decorative platter with fresh herbs and vegetables for a beautiful presentation.

Pairing Recommendations

Shirmoi Non pairs well with soups, stews, and grilled meats for a complete meal.

Storage and Reheating Instructions

Store leftover Shirmoi Non in an airtight container at room temperature for up to 3 days. Reheat in a toaster oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Shirmoi Non contains approximately 250 calories.

Carbohydrates

Each serving of Shirmoi Non contains approximately 50 grams of carbohydrates.

Fats

Each serving of Shirmoi Non contains approximately 2 grams of fats.

Proteins

Each serving of Shirmoi Non contains approximately 5 grams of proteins.

Vitamins and minerals

Shirmoi Non is a good source of iron, magnesium, and vitamin B6.

Alergens

This recipe contains gluten from the flour and may contain traces of nuts from the chickpeas.

Summary

Shirmoi Non is a nutritious bread that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Shirmoi Non is a delicious and nutritious bread recipe that is perfect for any meal. With its unique flavor and texture, this bread is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was called Shirmoi Non, a traditional dish from the northern region of India. The recipe was passed down to me by an old friend who had learned it from her grandmother. As soon as I laid eyes on the ingredients and the method of preparation, I knew I had to try it out for myself.

The first step was to gather all the necessary ingredients. I made a list and headed to the local market to ensure I had everything I needed. The main components of Shirmoi Non were lamb, yogurt, onions, ginger, garlic, and a variety of aromatic spices. As I selected the freshest produce and the best cuts of meat, I could already imagine the flavors melding together in the final dish.

Back home, I rolled up my sleeves and got to work. The recipe called for marinating the lamb in a mixture of yogurt and spices for several hours, so I let it sit in the refrigerator while I prepared the rest of the ingredients. I finely chopped the onions, grated the ginger, and minced the garlic, savoring the pungent aroma that filled the kitchen.

Once the lamb had marinated to perfection, I heated oil in a large pot and added the onions, ginger, and garlic. The sizzle of the ingredients hitting the hot oil was music to my ears, and I stirred them until they turned golden brown and fragrant. Next, I added the marinated lamb and seared it until it was evenly browned on all sides.

The next step was to add water and let the lamb simmer until it was tender and cooked through. As the meat slowly cooked, I could see the yogurt and spices infusing it with a richness and depth of flavor that made my mouth water in anticipation.

Finally, it was time to add the finishing touches. I sprinkled in a blend of aromatic spices – cumin, coriander, turmeric, and garam masala – and let the dish simmer for a few more minutes to allow the flavors to meld together. The result was a fragrant and tender lamb curry that was bursting with the bold flavors of the spices and the tangy richness of the yogurt.

As I sat down to enjoy my first taste of Shirmoi Non, I couldn't help but marvel at how a simple recipe could yield such a complex and delicious dish. The tender pieces of lamb practically melted in my mouth, while the creamy yogurt sauce provided a cooling contrast to the warm spices. Each bite was a symphony of flavors that transported me to the bustling streets of India, where the aroma of exotic spices filled the air.

I knew that this recipe would become a staple in my culinary repertoire, a dish that I would proudly pass down to future generations. As I savored the last bite of Shirmoi Non, I couldn't help but feel grateful for the rich tapestry of recipes and culinary traditions that had enriched my life. Each dish was a story waiting to be told, a journey of flavors and aromas that captured the essence of a culture and a people.

And so, with a satisfied smile on my face, I vowed to continue exploring new recipes and expanding my culinary horizons. For in each dish, I found a connection to the past and a promise of a brighter, more flavorful future. And in the recipe for Shirmoi Non, I had found a piece of my own culinary heritage that I would cherish and share for years to come.