National Cuisines of Kyrgyzstan
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JAI (Salad)

Historically, in nomadic life and predominantly stockbreeding systems, the diet followed consisted mainly of meat and dairy products, and also cereals. With the development of farming, poultry and apiculture, (beekeeping), in day-to-day use the diet followed by the Kyrgyz included vegetables and fruit. Therefore, modern Kyrgyz cuisine can offer quite a wide range of salads and dishes which use a variety of vegetable ingredients.

Ingredients: radish – 700 g; carrots – 500 g; onion – 1 medium size; spring onion – 100 g; dill or parsley 50 g; garlic 1-2 cloves; vegetable oil – 50 g; vinegar – 6 g; red pepper (paprika) – 5g; salt – according to taste.

Serves 4 people.

Preparation:

 

Step 1. Thoroughly wash and clean the vegetables. Slice the radish, place in a separate dish, add the salt and leave to stand for 10-15 minutes.

 

 

 

 

 

Step 2. Prepare the dressing: pour the vegetable oil into a saucepan and add the red pepper and salt; the mixture should be heated to 70-80° C and then left for a few minutes to cool.

 

 

 

 

Step 3. Finely chop the onions, green onions and herbs (dill/parsley). Place all the vegetables and chopped herbs in a dish. Mix with the dressing. Add the vinegar and mix thoroughly. Serve as a mound decorated with fresh green herbs.

Goes well with rich or fatty dishes.

JARKOP