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Uzbek’s culinary tradition offers a unique approach to the preparation of potatoes that is characterized by the use of a kazan, a large and deep cooking pot. This unconventional way of cooking potatoes is enhanced by the inclusion of meat to enhance its flavor profile. The renowned culinary master of national cuisine, Stalik Hankishiev, has aptly expounded on the uniqueness of Uzbek-style fried potatoes. He himself is a fervent proponent of the kazan, which he believes adds to the flavor intricacies of the dish. Nevertheless, in the classic recipe, a special taste is attained by incorporating fat (preferably mutton fat, though not a prerequisite) and some form of meat.
Ingredients of Uzbek-style Fried Potatoes
- Potatoes – 1 kg
- Fat (ideally mutton fat) – 250-300 g
- Onion – 500 g
- Ham or bacon – 200-300 g
- Sweet pepper – 2-3
- Greens
- Cumin
- Salt
Instructions for Making Uzbek-style Fried Potatoes
- Commence the preparation of the Uzbek-style fried potatoes by heating the mutton fat (or any other fat, or even vegetable oil if it is the only option available) in the kazan. Slice the potatoes into large portions and commence frying them in the kazan. One can either opt to fry them all at once or in batches. Regardless, ensure that each slice is laid out to dry and sprinkle some salt on them.
- After frying the potatoes, allow the fat in the kazan to cool a little bit and add the sliced onions to it. This should be followed by a layer of some cooked meat (ham, bacon, etc.) that has been cubed into small pieces. Next, add the fried potatoes on top. Sprinkle some cumin over the mixture and arrange another layer of sweet pepper strips on top. Add greens for added aroma before covering the kazan tightly with a lid.
- Cook the mixture for ten minutes over medium heat before reducing the heat to low for ten more minutes. The Uzbek-style fried potatoes are now ready to be savored!
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