Lentily Lecho Laghman

21 October 2021

Greetings from Tashkent, Uzbekistan where KCC has been based for the last three weeks on a foodie fact finding mission. Uzbekistan is the land of plov, but is also home to a wide range of pasta dishes such as manti (dumplings), laghman noodles and many cousins of ravioli.

The autumn pickling and preserving season is in full swing with vegetables such as peppers, tomatoes and aubergines cheap and abundant. Our friend gave us a jar of her homemade lecho, a pepper, tomato and onion stew, with herbs and spices added according to your taste. Lecho originated in eastern Europe, so you should be able to track down a jar in your local Polish shop.

We decided to cook up this lecho with some courgettes and protein-rich red lentils to make a tasty laghman noodle sauce. One of the advantages of being in Central Asia is the ready availability of fresh, hand-pulled noodles in the shops, but if you don’t have access to laghman noodles where you are, then try making your own. Check out this laghman recipe here – it’s a bit time consuming but rewarding!

Ingredients (makes 3-4 servings)

  • 125 g fresh noodles per person
  • 2 small courgettes
  • 1 large red onion
  • 100 g red lentils
  • 250 g lecho
  • 50 ml olive oil
  • One teaspoon cumin seeds
  • One teaspoon red chilli flakes

Method

  • Wash the lentils until the water goes clear and then soak for around 30 minutes. While the lentils are soaking, fry the thinly sliced onion in the olive oil and add the cumin seeds. Cook over a medium heat for ten minutes and then add the courgette that has been grated or cut into 1 mm thick,  5 mm long slices. Cook for ten more minutes over a low heat.
  • Take the red peppers from the lecho and cut into thin slices and add to the pan with the onion and courgette mix. Cook for another ten minutes over a low heat and then drain the lentils and add to the pan along with the red chilli flakes and the liquid from the lecho. Cook until the liquid has been absorbed and the lentils are chewy not mushy.
  • Bring a pan of salted water to the boil and then turn off the heat and put the noodles in for a few minutes, Drain and then add the noodles to the sauce and stir well. Serve straight away with a flat bread of your choice.

Khorovats – Armenia’s Grilled Veg Star

27 May 2021

With the barbecue season in full swing, we’ve been sent this photo from a reader in Uzbekistan that reminded us that a while back we promised a recipe for Armenia’s favourite warm vegetable salad — khoravats, made from grilled aubergines, peppers and tomatoes.

Grilled veggies ready to be turned into khorovats

Khoravats is a fixture on the menu in many post-Soviet countries — it’s name comes from the Armenian verb khorovel, which simply means to grill. With an abundance of seasonal vegetables appearing in the markets and sunny days and long evenings (in Kazakhstan at least!), it’s time to fire up your grill and get making some khoravats.

Ingredients

  • 2 medium sized aubergines (eggplants)
  • 3 medium-sized green peppers (bell peppers)
  • 3 medium-sized tomatoes
  • 1 small onion
  • 1 bunch parsley or coriander (cilantro)
  • 25 ml olive oil
  • Juice of one lemon

Method

  • Wash the vegetables and prick the aubergines with a fork in a few places (to stop them exploding!). Grill the vegetables until the skins start to char, then keep turning so that the whole vegetable is cooked evenly. The tomatoes will cook first, then the aubergines and peppers. Remove from the grill and put in a paper bag to cool down — this will make it easier to peel the vegetables.
  • After 15 minutes or so, remove from the bag and peel. Then chop into chunks and mix together in a big bowl. Dress the chunks with the olive oil and lemon juice and season with black pepper and then add the finely chopped onion, parsley or coriander (cilantro) and serve with flat bread warmed up on the grill.