503.248.2015
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503.248.2015
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In Good Taste Cooking School |
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Along the Silk Road Recipes from Uzbekistan for the American Kitchen
Persians, Alexander the Great, nomadic Turks, Arabs, Genghis Khan, Tamerlane the Great, tsarist Russia, and the Soviet Union all took turns controlling present-day Uzbekistan before it gained independence in 1991. This land between two rivers also served as an important oasis for caravans traveling along the ancient Silk Road. With influences from the Middle East, China, India, Mongolia, Korea, the Mediterranean, and Russia, Uzbekistan boasts a cuisine as rich as its history.
The beautiful and complex cuisine of Uzbekistan, is based primarily on lamb. Though virtually unheard of in the West, it draws on flavors that aren't so foreign to American palates. Uzbekistan's national dish Plov, which is a lamb and rice pilaf, and the common street-food of grilled lamb kabobs called Shashlik are surprisingly similar to many Mediterranean and Middle Eastern dishes. Manti and Lagman are closely related to Chinese dumplings and noodles, respectively, and Uzbek Somsa are more than reminiscent of Indian samosas.
Come join Chef Lucy to discover the dishes of her native land.
Shashlik & Daikon with Caramelized Onions Tender chunks of lamb marinated with onions and spices, threaded on skewers, and grilled and served with a refreshingly crunchy salad
Plov Fragrant lamb and basmati rice pilaf with caramelized onions and carrots
Tomato & Onion Salad A simple and cool salad to contrast perfectly with the complex, steaming Plov
Spiced Compote of Dried Fruits With prunes, raisins, apricots, pears, peaches, and apples
Hot Black Tea The national beverage
Date: Friday, June 30 at 6:30pm Instructor: Chef Lucy Fee: $95
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