Bowl of Bakhor Salad
(click to enlarge)

Meat & Vegetable Salad - Bakhor


Uzbekistan   -   Salat Bakhor
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 #
**
1-1/2 hrs
Yes		 A very nice, flavorful and substantial salad, capable of standing as a light lunch dish. The salting and wringing out of the cucumbers makes the salad more durable for pre-prep and buffet.




9
1/2
8
12
2
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1
1
1
1/3
1/4
2
1
------
3
------
1
oz
t
oz
oz

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cl
T
T
t
t
T
T
---
T
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Cucumbers (1)
Salt
Beef / Lamb, boiled    
Tomatoes
Scallions
-- Dressing
Garlic
Dill, fresh
Cilantro
Pepper
Salt
Wine Vinegar (2)
Oil (3)
-- Finish
Mayonnaise (4)
-- Garnish
Egg, hard boiled

One and three quarters pounds will make at least 6 salad size servings.

Make   -   (1-1/2 hrs - 20 min work)
  1. Cut CUCUMBERS into strips about 1/8 x 1/4 x 1 inch. Mix in a bowl with 1/2 t Salt and let sit about 1/2 hour, tumbling now and then.
  2. With your MEAT well chilled, slice it into strips about 1/8 x 1/4 x 1 inch. Place in a large mixing bowl.
  3. Quarter TOMATOES lengthwise and slice about 1/8 inch thick crosswise. Add to the Meat.
  4. Slice SCALLIONS into thin rounds, green and white, and add to the Meat.
  5. Drain Cucumbers. Squeeze out excess water and add to the Meat.
  6. Crush GARLIC and chop fine. Chop DILL and CILANTRO small. Mix all in a small jar along with Pepper, Vinegar and Oil.
  7. Tumble the Meat mix until evenly distributed. Shake up Dressing pour over. Tumble salad until well distributed.
  8. Refrigerate for an hour or so.
  9. When ready to serve, mix in Mayonnaise. Taste for Salt and Pepper.
  10. Serve lightly chilled, garnished with sliced EGG (if desired). The photo shows radishes, because sliced eggs can be a photographic disaster.
NOTES:
  1. Cucumbers:   Use Persian or some other small diameter cucumber that doesn't need peeling or seeding (English, Mediterranean, European, Japanese, or Kirby if you can't get one of those). If you have only the standard waxed green blimps, peel, split and seed them before slicing.
  2. Wine Vinegar:   Unlike the rest of Central Asia, Uzbekistan is a wine producing region, so wine vinegar is the proper ingredient.
  3. Oil:   Oils used in Uzbekistan are Cottonseed, Peanut and (from Russian influence) Sunflower seed. I use Olive Oil anyway (pure, or even virgin), and so would they if they had it.
  4. Mayonnaise:   Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. Second best is Hellmann's (east of the Mississippi) or Best Foods (west of the Mississippi), as nearly all food writers agree.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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