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What to cook on Uraz-Bayram: the most delicious recipes
What to cook on Uraz-Bayram: the most delicious recipes
Anonim

Traditional Islamic cuisine suggests preparing a plentiful meal for three days on one of the biggest holidays for Muslim nations. Dishes on Uraz-Bairam differ from everyday food in richness, originality and colorfulness of components. At the same time, each nationality has its own recipes for a festive treat, characteristic of a particular region.

What to cook on Uraz-Bairam - each hostess decides independently, focusing on the customs of her own family and the characteristics of a particular region of residence. Our recipes with photos will help you fulfill religious attitudes as close as possible to traditions.

Shah-pilaf

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For a holiday, such a treat is offered to guests in Azerbaijan. There is no single recipe for all regions of this colorful and distinctive country, so this recipe with step-by-step photos is an average option for preparing an amazingly tasty and satisfying dish. Pilaf should be cooked in a cast-iron cauldron or baking dish.

Ingredients:

  • 400 g long grain rice;
  • 1 package of thin pita bread or 2 sheets of 70 g each;
  • 600 g of lamb or chicken pulp (for the European version);
  • 2 medium onions;
  • 70 g butter;
  • 100 g dried apricots;
  • 70 g seedless raisins;
  • 3-4 cloves of garlic;
  • a ready-made mixture of seasonings for pilaf or a homemade set of spices to taste: table salt, ground black pepper, cumin, turmeric, barberry and a wig.

Preparation:

Rinse the rice thoroughly in several waters. If this is not done, the flour remaining on the grains after cleaning will turn the crumbly dish into a viscous porridge. Spread the groats in a cauldron in 1 cm thick layers. Season each part with turmeric, salt and “cover” with thin slices of frozen butter.

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Pour drinking water here in a ratio of 2: 1 and send the container to the fire. As soon as the contents of the cauldron boil, reduce the fire, cover the future pilaf with a lid. While the base is cooking, cut the meat into small pieces. It should be fried in a dry frying pan until golden brown.

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Cut onions into cubes, as for dressing in soup and send to meat. Simmer over low heat until transparent without a lid.

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Rinse dried fruits and raisins in running water, pour boiling water in a separate container for 5 minutes, cover with a lid. As soon as the food is softened, cut the dried apricots into medium-sized pieces.

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Send the prepared berries to the meat, cover the pan with a lid. Soak for 2-3 minutes over low heat, add all the spices and spices, mix.

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Remove the container from the stove. Add finely chopped garlic to the spice mixture and cover again to infuse the seasoned meat.

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Cut the pita bread into strips 5 centimeters wide. It is convenient to use a matchbox as a measuring device.

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Melt the remaining butter in a steam bath. Lubricate one side of each strip with a silicone brush, fan out into a cauldron or baking dish.

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At the same time, there is no need to cut off the strips hanging along the edges - they will serve as a kind of cover for the shah-pilaf. Lay the cooked rice and meat with spices on the prepared "bed" of dough.

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Cover the whole mass with the hanging tips of the pita bread, as shown in the photo.

Send the container with the workpiece to the oven preheated to 180 degrees for 40 minutes. Before serving, gently turn the cauldron onto a large, flat plate and cut into portions like a cake.

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Such a dish on Uraz-Bairam will become the main one in the festive treat. Pickled and fresh vegetables, any greens and good mood should be served with him.

Gubadia

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In common parlance, this is a multi-layered cake, very satisfying and tasty. It is cooked in Tatar families only on big family and religious holidays. Therefore, for housewives who do not know what to cook for Uraz-bairam, a recipe with a step-by-step photo will certainly come in handy.

Ingredients for the dough:

  • a quarter glass of warm drinking water;
  • 100 g butter;
  • 2 fresh chicken eggs;
  • 3 tbsp. l. granulated sugar;
  • 1/2 tsp dry yeast;
  • 2 tbsp. wheat flour of the highest grade.

For the court (varieties of cottage cheese):

  • 1 liter of fresh cow's milk with a fat content not higher than 3.5%;
  • 0.5 liters of kefir with a fat content of up to 2.5%;
  • 2 tbsp. l. granulated sugar.

For filling:

  • 2/3 cup long grain rice
  • 3 raw eggs
  • 3 tbsp. l. granulated sugar;
  • 1 pack of butter (180 g).

For crumb:

  • 50 g butter;
  • 1 tbsp. wheat flour;
  • 3 tbsp. l. granulated sugar.

Preparation:

Mix milk and kefir in a thick-walled container, put on fire. As soon as the liquid warms up and begins to curdle, reduce the temperature to the minimum. Simmer the dish for about two hours, stirring from time to time with a wooden or silicone spatula.

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Ideally, the liquid should evaporate and the curd will have a slightly dark color, since at the end of the manipulation it will begin to fry. The finished product should be crumbly and moist.

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Boil the rice until tender, put it in a colander and cool in this form until it becomes dry. Hard-boiled eggs, peel and grate on a coarse grater. Steam the raisins and dried apricots, cut the apricots into small pieces, leave the grapes intact. Knead the base from the dough ingredients. Set aside for 30 minutes for the yeast to start working.

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Grind flour, butter and sugar until smooth, send the powder to the refrigerator.

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Divide the dough into 2 unequal parts.

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Roll out a larger piece of the workpiece into a layer about ½ centimeter thick - this will be the bottom and walls of the future gubadia. Place the cake in a baking dish as shown in the photo. Place a thin layer of boiled rice on the bottom of the cake.

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Place half of the prepared cottage cheese on top.

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Spread the grated eggs evenly in the next layer and salt to taste.

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Mix the rice with granulated sugar (the amount is indicated in the ingredients for the filling), distribute on the surface of the cake.

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Arrange prepared dried fruits on sweet rice.

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Cover the entire surface of the pie with thin slices of butter.

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Roll the remaining dough into a layer and cover our structure with it. Pinch the edges and pierce the entire surface with a fork in several places.

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Sprinkle gubadia with crumbs from the refrigerator.

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Send the cake to an oven preheated to 180 degrees, bake for about 25 minutes.

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Serve hot as the dish is soaked in butter.

Having prepared such dishes on Uraz-Bairam, you will let the good and luck into the house!

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