Kazan-kebab or Kokand "pie" in a cauldron - simple and delicious!
Music: Cant Stop The Night
This amazing "pie" was created quite recently—about 20-30 years ago—but it instantly became incredibly popular throughout Uzbekistan, apparently due to its simplicity and "reliability": it's impossible to mess up, and it always turns out equally delicious.
Legend has it that in the 1990s in Margilan, Uzbekistan, a group of friends—former classmates—would gather once a week at a teahouse on the outskirts of town. There, they would cook dinner, drink vodka, and chat about life. Friends had a tradition of bringing to the gatherings ingredients they'd seen along the way, and then cooking something from them. Sometimes, everyone would only bring flatbread! Then, the friends would drink tea with the flatbread. But in most cases, a dish would be "assembled" from the ingredients they'd brought, or something would be "invented" on the spot.
One day, only two friends showed up at the teahouse for a meeting: one brought potatoes, the other meat. They waited and waited for the others, but no one came, so they decided to start cooking, and if anyone else arrived late and brought anything else, they'd add it on the fly. The friends placed the potatoes and meat in a cauldron, covered it with a lid, and settled down to drink tea and engage in long conversations. They only remembered the dish when a smell wafted through the teahouse, reminiscent of the cheap fried potato pies popular at the markets back then. Convinced that everything was hopelessly ruined, the friends lifted the lid of the cauldron, expecting to see coals instead of meat and potatoes, but instead, a true culinary miracle awaited them. The burnt potatoes, soaked in meat juice and fat, were incredibly soft and delicious, with a pleasant crust. And the meat, although a little dry, was so soft and tender that it simply melted in your mouth. That's how the name "pie" stuck!
Of course, the recipe has been slightly refined and refined, but the idea is the same: only potatoes and only meat.
There are two recipes—the classic "Margilan pie" and the Kokand version. They differ in the cooking method. The "Kokand pie" isn't much different in taste from the classic version, except that the meat is slightly stewed.
Today we're making the Kokand version of the "pie," and to prepare it, we'll need:
Lamb - 2 kg
Potatoes - 2 kg
Fat tail fat - 300-400 g
Salt, cumin, and ground black pepper - to taste
Hot water - 200-300 ml
Bon appétit!!! #kazankebab #meatandpotatoes #inkazan
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