Turkmenski Shashlyk

by the Shashlyk Master of Ashgabat
Camel Spit has published multiple plov recipes, but has yet to provide instructions for that essential Turkmen party staple: shashlyk.  Sure, you could translate the dish as "shish kebab," but that does not do justice to the fire charred, fat laden, tangy meat that tastes uniquely of Turkmenistan, and the scarce wood from the desert sacrificed to cook it.

Whether you first had it in the shady back alley behind the Presitzhe bar & grill in Abadan (Bizmein) or with the famous shashlyk masters of the Nebit Dag Bazaar, or that special gem in Ashgabat, the Iceberg Café, shashlyk was always a great break from the grechka/chorba/chorek diet of village life.  It did not even have to be good shashlyk, just some grilled meats cooked outdoors with a pivo (beer) or three. 


Many Volunteers have attempted to recreate various shashlyk recipes, and below I’ll try and recount as many as I can remember from some of the great PCV shashlyk masters of yore, and of course our Turkmen counterparts who actually know what they are doing. 

Vegetarian Plov

Camel Spit's third in an ever-expanding series of plov variations.  This recipe suggests the addition of a hard-boiled egg, not exactly a plov standard, to provide a little more protein give some meat-like texture.  Letting your guest peel the cooked garlic head and hardboiled egg also adds the element of hands on plov eating which is often missing from American dinner parties. Of course, if you leave out the egg, you will have a perfectly respectable vegan recipe. 

Ingredients:1 tbsp (or more) grapeseed oil
1 cup jasmine rice
2 cups water
1 or 2 cans chickpeas, drained and rinsed
8 large carrots, cut into long, thin slices.  [Slices should be about as long and wide as your pinky, but only 1-2 centimeters thick.]
2 small onions, chopped
4 cloves garlic, chopped (+ optional head of garlic)
1 tsp coriander
1 tsp ginger powder (or chopped fresh ginger)
(optional pinch of cinnamon)
(optional fresh jalapeno or chili pepper)
salt and pepper to taste

Palow, Afghan Style

by Sheryl Abrahams, T-11 [modified from recipe by Rebecca Walton Chirak, T-11]


Ingredients:
1 medium onion, chopped
0.25-0.5 cup vegetable oil, depending on your taste (olive oil works well)
4-5 cut-up chicken pieces, such as drumsticks and thighs
2 large carrots, cut into matchsticks
3 cloves garlic, minced
0.5 cup seedless raisins (golden raisins work best)
2 tsp cumin
1 tsp cinnamon
1 tsp ground cardamom (optional)
1/4 tsp saffron
5-6 cups chicken broth (If you can manage it, using homemade broth will make this dish absolutely amazing.  Substitute water for some of the broth if needed.)
salt and pepper to taste

Low-Fat Plov Recipe

Camel Spit is throwing the gauntlet! Your loyal editor claims that the following is the best Americanized plov recipe out there. What do you say?



Low-Fat Chicken Plov (reprinted from Dec. 2006 camel spit)
by Charles Gussow (T-11)

A certain amount of controversy exists around this recipe. The intent is to capture the Sunday plov taste we all remember, without slowly killing ourselves by guzzling cotton seed oil. However, some RCPVs note that the final product, “just tastes like chicken and rice.” In contrast, FoT Vice President (and wife) Kelsey Beckner, raves, “This is the best dish I’ve ever eaten. You are a genius, Charles. In appreciation for your efforts in creating this recipe, I will do all of the housework from now on.” At least that’s how he remembers the conversation.

2 Chicken breasts, chopped
2 Onions, sliced
3 cloves Garlic, diced
1/2 pound carrots (or more), sliced into long strips
2 cups of Rice
1 cup of Chicken broth
1 cup water
2-4 tablespoons Canola or vegetable oil
Garlic powder
Salt
Paprika
Head of garlic (optional)
Jalapeno pepper (optional)
Dried apricot (optional)
Craisins (optional)
Remember to use a heavy pot with a lid.

Spicy Manty Recipe (for American Kitchens)

by Sheryl Abrahams, T-11

For those who like a little kick to their manty. Also good for RPCVs who have trouble re-creating their ejes’ (host mother's) dough:

•1 package frozen spinach, chopped
•1 tablespoon olive oil
•1 clove garlic, minced
•1 tablespoon Sriracha sauce*, or less for milder dumplings
•Pinch of salt
•1 package refrigerated wonton wrappers (usually found in the produce section of the grocery store, near the tofu)

Thaw the spinach and mix with the next four ingredients. Wet each wonton wrapper with a pastry brush, then fill and fold into the familiar manty shape. Spray down a stovetop steam insert with cooking spray, and arrange manty so that individual dumplings do not touch. Steam for about 10 minutes, in batches if necessary.
To balance the heat with a cool dipping sauce, mix 3 parts sour cream to 1 part cream cheese and add salt to taste.
*Sometimes referred to as “Rooster” sauce; it can be found in most grocery stores in a clear squeeze bottle with a green top and a picture of a rooster.