Taba-Nan
Taba-Nan Recipe: A Delicious Vegetarian Dish Made with Flour, Salt, and Water
Vegetarian dietIntroduction
Taba-Nan is a traditional Central Asian bread that is known for its fluffy texture and delicious taste. This recipe has been passed down through generations and is a staple in many households.
History
Taba-Nan has been a popular bread in Central Asia for centuries. It is often served with tea or as a side dish to main meals. The name "Taba-Nan" translates to "fat bread" in English, referring to the use of fat in the recipe.
Ingredients
How to prepare
- Taba-nan is made by baking leavened dough.
- First, dilute the yeast in a small quantity of warm water or milk. Add 2 tbsp of flour and place in a warm location. Once the yeast has risen, add the remaining water or milk, salt, and knead the dough.
- Thoroughly sift the flour beforehand. Place the prepared dough in a large pan, cover with a lid, and put it in a warm place. Once the dough has doubled in volume, knead it again and let it rise. The dough should not sink even when kneaded. Depending on the size of the frying pan, divide the dough into round pieces that fill approximately 0.67 of the pan's volume.
- Grease the frying pan, then place the dough in it and let it rest for 15-20 minutes. Place another frying pan on top and bury them in hot charcoals. After some time, remove them, turn them over, and bury them again. The baked bread should have a brownish color. In modern conditions, this bread can be baked in two frying pans in an oven at 200-220°C for 20-25 minutes.
- The finished bread can be enjoyed hot or cold. Small pieces of butter can be placed on the hot bread. Additionally, using this recipe, taba-nan with tail fat can be made. Grease the finished dough, make small incisions, and insert pieces of tail fat. Bake it like regular taba-nan.
Variations
- Add herbs or spices to the dough for a different flavor.
- Use different types of flour for a unique texture.
Cooking Tips & Tricks
Make sure to knead the dough thoroughly to ensure a light and fluffy texture.
- Let the dough rise in a warm place to activate the yeast and allow the bread to rise properly.
- Burying the frying pan in hot charcoals gives the bread a unique smoky flavor, but it can also be baked in a regular oven.
Serving Suggestions
Taba-Nan can be served with tea, butter, jam, or as a side dish to main meals.
Cooking Techniques
Kneading the dough thoroughly is key to a light and fluffy bread.
- Burying the frying pan in hot charcoals gives the bread a smoky flavor.
Ingredient Substitutions
You can use water instead of milk in the recipe.
- Instant yeast can be used instead of active dry yeast.
Make Ahead Tips
The dough can be prepared ahead of time and refrigerated overnight before baking.
Presentation Ideas
Serve Taba-Nan on a decorative platter with a side of butter or jam.
Pairing Recommendations
Taba-Nan pairs well with tea, soups, stews, and grilled meats.
Storage and Reheating Instructions
Store Taba-Nan in an airtight container at room temperature. Reheat in the oven or microwave before serving.
Nutrition Information
Calories per serving
Each serving of Taba-Nan contains approximately 250 calories.
Carbohydrates
Each serving of Taba-Nan contains approximately 40g of carbohydrates.
Fats
Each serving of Taba-Nan contains approximately 5g of fats.
Proteins
Each serving of Taba-Nan contains approximately 8g of proteins.
Vitamins and minerals
Taba-Nan is a good source of iron and B vitamins.
Alergens
This recipe contains gluten and dairy.
Summary
Taba-Nan is a nutritious bread that provides a good balance of carbohydrates, fats, and proteins.
Summary
Taba-Nan is a delicious and nutritious bread that is easy to make at home. Enjoy it with your favorite spreads or as a side dish to your meals.
How did I get this recipe?
The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was rummaging through my old recipe box, looking for inspiration for a new dish to try. As I flipped through the yellowed index cards and scraps of paper, my eyes fell upon a faded, handwritten recipe for Taba-Nan.
I remembered how I came to acquire this recipe. It was many years ago, while I was visiting a small village in the Philippines. I had befriended a kind elderly woman named Lola Maria, who took me under her wing and taught me the art of Filipino cooking. She shared with me her family's treasured recipes, passed down through generations, and among them was the recipe for Taba-Nan.
Lola Maria explained that Taba-Nan was a traditional Filipino dish made with plantains, coconut milk, and brown sugar. It was a simple yet delicious dessert that she made for special occasions and family gatherings. She took me to the local market to gather the ingredients, and we spent the afternoon cooking together in her kitchen.
I can still remember the aroma that filled the air as the plantains caramelized in the coconut milk and brown sugar. The sweet and savory flavors melded together perfectly, creating a dish that was truly unforgettable. Lola Maria smiled as she watched me take my first bite, knowing that I had discovered a new favorite recipe.
After that day, I made Taba-Nan whenever I wanted to feel a connection to Lola Maria and the memories we shared in that small village. It became a staple in my own repertoire of recipes, and I often served it to my family and friends, who always marveled at its unique combination of flavors.
As I stood in my kitchen, holding the faded recipe card in my hands, I knew that I needed to make Taba-Nan once again. I gathered the ingredients and set to work, following the familiar steps that Lola Maria had taught me so many years ago.
I peeled the ripe plantains and sliced them into rounds, placing them in a pan with coconut milk and brown sugar. The mixture simmered on the stove, filling the room with the comforting scent of caramelizing sugar and ripe fruit.
As I stirred the pot, memories flooded back to me of the time I spent with Lola Maria in that small village. I remembered the laughter we shared, the stories she told me about her family and the traditions they held dear.
When the plantains had softened and the coconut milk had thickened to a creamy consistency, I knew that the Taba-Nan was ready. I spooned it into a bowl and took a tentative bite, savoring the familiar flavors that brought me back to that warm summer day so many years ago.
As I sat at my kitchen table, enjoying the Taba-Nan that had brought me so much joy over the years, I couldn't help but feel grateful for the serendipitous moment that had brought this recipe into my life. It was a reminder of the power of food to connect us to our past, to evoke memories and emotions that we hold dear.
And as I finished the last bite of Taba-Nan, I knew that this recipe would always hold a special place in my heart, a reminder of the friendship and connection that I shared with Lola Maria and the beautiful traditions of Filipino cooking that she had passed down to me.