Today is a very hot day, almost no wind, very quiet … This recipe of Uzbek vegetable noodle dish belongs to my friend from Russian cooking forum, her name was Olga, her nickname was Laila. She was born in a hot Uzbekistan, and later with her husband arrived in hot Israel. She died in this June. This recipe I made in memory of Olga.
1 1/2 lbs. beef for roast, cut in small cubes
1 onion, diced
1 carrot, diced
1 potato, cut in small cubes
1 small eggplant, cut in small cubes
1 small zucchini, cut in small cubes
1/4 head of small white cabbage
1 big tomato, skinned, chopped
fresh cilantro, parsley, green onion, dill
2 cloves garlic, crushed
1 tsp. cumin powder
1 tsp. coriander, crushed
2 tbsp. canola oil
Salt and pepper
cooked spaghetti or noodles
In a heavy pot, heat oil, add the onion and carrots, cook for 2 minutes, add meat, season with salt and pepper, cook until well browned, add cumin and coriander, add potatoes, cook for 2-3 minutes, stirring occasionally. Add boiled water (10 cups) and bring to a boil, reduce heat to low and cook for 12-15 minutes. Add eggplant, zucchini, cabbage, stir, cook about 5 minutes. Add tomato, salt and pepper to taste. Add fresh herbs and garlic. Close the lid and let it sit for 15-20 minutes before serving with hot cooked noodles.
I used ready homemade boiled beef and broth.