Often in Uzbek and Tajik cuisine you can find such a word as kayla.
In the article we will talk about what Kayla is. You will also learn how to cook it and what role it plays in the cooking of these peoples.
Kayla is the main part of the second course. In Uzbek cuisine, it is often called vajar or zirvak. In other words, kayla is a filling, base or sauce.
What does kyle consist of?
Most often consists of meat:
- partridge;
- ram;
- geyrana;
- quail;
- roe deer.
The following vegetables are added to the game:
- beet;
- onion;
- Margelan radish;
- carrot
- tomato;
- cabbage;
- Bell pepper;
- potatoes (rarely).
Not all vegetables from the list are added to the kayla, but selectively. Also, some dried fruits are put in it:
- apples (rarely);
- dried apricots;
- barberry;
- dried apricots;
- raisins.
If you do not add dried fruits, then the dish will be called waji.
Each of these product groups is fried in a separate frying pan in vegetable oil. After they are combined in one cauldron and brought to readiness.
What is kyle? This is a dish that will result from combining all of the listed ingredients.
What spices to add?
Ready kayla must be seasoned with spices. Spices should be selected depending on local customs and dishes that complement the kayla. Often add the following seasonings:
- turmeric
- saffron;
- dill;
- Red pepper;
- garlic;
- Zira
- black pepper.
What to serve?
Kayla has an island flavor and a specific aroma. The finished dish must be combined with cooked fresh noodles, potatoes, eggs, rice or omelettes.
A variety of combinations of Kayla with egg and flour products create all kinds of dishes of Central Asian cuisines. These dishes will differ from each other only in the names and composition of the Kayla.
Cooking features
When preparing Kayla, it is worth considering that each vegetable is cut differently. For example, potatoes and other root vegetables (except carrots) are cut into small cubes. Carrots and cabbage are cut into strips, pepper into rings, and tomatoes into slices. Onions are cut into 4 parts (rarely rings).
Cooking process
Kayla is prepared as follows:
- Fry vegetables in hot vegetable oil. Add the last tomatoes to the pan.
- Fry dried fruits.
- Dice the meat. Fry until tender.
- Combine the prepared meat with vegetables in a separate cauldron, and then add the dried fruits to them.
- Add a glass of boiling water or meat broth to the kayla.
- Stew for 30 minutes.
- Season the dish with spices.
Finally
Kayla plays an important role in the cooking of Central Asian cuisines. It is she who forms the basis of many second courses. Thanks to her, the cuisine of these peoples is so rich in unusual and mouth-watering dishes.