Mashkitchiri is a stew from Uzbekistan. The recipe is in Anya von Bremzen and John Welchman’s “Please to the Table,” p. 293. The fried fava beans, I learned, are a popular item in the markets in Karakol. I couldn’t find a recipe for them so I tried to soak them overnight and then deep fry and salt them. The texture didn’t seem right, but I don’t have a basis of comparison. The stew was great, and it benefited from the acidity of the salad.
sourcing, growing, and cooking beans and other seeds
sourcing, growing, and cooking beans and other seeds
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