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Uzbek pilaf
Uzbek lamb pilaf
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Scrambled eggs with spinach
Cuck-cuck
Homemade chak-chak is much tastier than store-bought, though you have to tinker.
How to cook Cuck-cuck
Step 1
Sift flour, add salt, soda and eggs. Knead the dough, put under the film in the refrigerator for 15-20 minutes.
Step 2
Divide the dough into 2 parts, roll out and leave to dry. Cut into strips 5 cm wide.
Step 3
Fold the strips in half and cut the noodles.
Step 4
Heat the oil in a deep frying pan and fry the noodles in small batches until golden brown.
Step 5
Place in a bowl on a paper towel. Make syrup from honey and sugar. Pour the syrup into the saucepan and stir quickly with wet hands.
Step 6
Form a mound in a large bowl and set aside. Bon appetit!
Cuck-cuck - FAQ About Ingredients, Baking Time and Storage
While all-purpose flour is recommended, you can try using bread flour for a chewier texture or a gluten-free blend for a gluten-free version. The results may vary, so adjust liquid as needed.
Cuck-cuck is best enjoyed fresh. However, stored in an airtight container at room temperature, it can last for 2-3 days. The noodles may lose some of their crispness over time.
To reduce the sugar content, try using a natural sweetener like maple syrup or agave nectar in the syrup. You can also use whole wheat flour for the noodles to increase the fiber content. Baking the noodles may also be an option, though the texture will change.
Fry the noodles in small batches to prevent overcrowding the pan. This helps maintain the oil temperature and ensures even cooking.
Yes, you can add flavorings to the syrup, such as a pinch of cinnamon, vanilla extract, or lemon zest, for a deeper flavor profile.
Cuck-cuck is traditionally served as a sweet treat on its own. However, it can also be served alongside tea or coffee or as a topping for yogurt or ice cream.
Freezing Cuck-cuck is not recommended, as the noodles may become soggy upon thawing. It's best to enjoy it fresh for the best texture.
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