Iradi Food Home

Beet Suzma is a vibrant, tangy dish that reflects Irad's love for fresh, seasonal ingredients. Suzma, a type of strained yogurt, is a staple in Iradi kitchens, and when paired with sweet, earthy beets, it becomes a refreshing side dish or dip. It's often served during summer gatherings and picnics.

Ingredients:

• 2 beets, boiled and grated
• 1 liter plain yogurt
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions: Mix grated beets with yogurt and garlic. Season with salt and pepper. Strain over night before serving.

Manty in the steamer, Dilnoza-apa's hands, my kitchen. Saturday afternoon.

She came on Saturday as she promised, with her own rolling pin. We did not talk about plov. We made manty, and I understand now why she laugh at my "cut the dough in squares". The dough is cut in circles, small, and you roll the edge thin and the middle a little thick. Then the pleat. She makes twelve pleats, I make five and they open in the steamer :)

Ingredients (about 40 manty):

• 500g flour, 1 egg, 1 cup cold water, salt
• 500g lamb with the fat, chopped by knife (NOT meat grinder, she says)
• 3 big onions
• 300g pumpkin in small cubes
• black pepper, a little cumin

Instructions: Dough must be hard like an ear lobe of old man. Rest 30 minutes. Mix meat, onion, pumpkin, salt and pepper, add 2 spoons cold water so it is juicy. Fill, pleat, steam on oiled plate 45 minutes. Eat with hands, with qatiq and the vinegar with garlic.