Recipes

⏱️ Prep time: 2.5 hours | 👥 Servings: 6 | 🔥 Difficulty: Easy 🥘 INGREDIENTS: 1 kg lamb with bone (shoulder or ribs) 3 potatoes, peeled, roughly diced 3 carrots, thickly sliced 2 tomatoes, quartered 2 onions, roughly chopped 1 red bell pepper, sliced 1 head of garlic (halved) 2–3 l cold water 2 tbsp vegetable oil 1 tsp cumin (whole), 1 tsp coriander seeds, 1 bay leaf Salt and black pepper Fresh parsley and coriander for garnish Optional: 3–4 dried apricots for a hint of sweetness 🔥 PREPARATION: Step 1: SEAR THE MEAT (15 minutes) Heat oil in a hot Kazan over high heat Sear lamb pieces on all sides until a brown crust forms Add onions and roast for 3–4 minutes Briefly roast cumin and coriander with the mixture Step 2: ADD WATER & SKIM (5 minutes) Pour in cold water until the meat is well covered (approx. 2–2.5 l) Add bay leaf and garlic Bring to a boil and carefully skim off any rising foam Step 3: SIMMER SLOWLY (90 minutes) Reduce heat to medium Simmer the soup for 80–90 minutes The meat should become very tender and fall off the bone Skim off foam and fat periodically Step 4: COOK VEGETABLES (30 minutes) Add carrots – simmer for 10 minutes Add potatoes, tomatoes, and bell pepper Simmer for another 20 minutes until potatoes are cooked through Add dried apricots during the last 10 minutes (optional) Step 5: SEASON & SERVE Season generously with salt and pepper Pour into deep bowls Sprinkle with fresh herbs and serve immediately ✅ TIPS FOR PERFECT RESULTS: The soup thrives on time – patience during simmering is key Regularly skim foam for a clear, clean broth Add vegetables only towards the end – otherwise, they will disintegrate The BIOL Kazan over fire imparts an incomparable smoky flavor to the meat Use lamb with bones – the bones give the broth its special aroma 🍷 SERVING SUGGESTION: Serve in deep bowls – leave the meat directly in the soup. With fresh bread for dipping. A bowl of Shurpa also warms you up on cool summer evenings by the lake. Serve with a fresh onion and herb salad and flatbread. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 380 kcal 34 g 18 g 16 g

⏱️ Prep time: 2 hours | 👥 Servings: 6 | 🔥 Difficulty: Medium 🥘 INGREDIENTS: 800 g lamb shoulder (or beef), cut into 4–5 cm cubes 600 g long-grain rice (Devzira or Basmati), soaked for 1 hour 4 medium carrots, cut into thick julienne strips (NOT grated!) 3 onions, cut into half-rings 1 whole garlic head (unpeeled, washed) 100 ml vegetable oil (or lard) 1 tsp cumin (whole), 1 tsp coriander seeds, 1 tsp turmeric Salt and black pepper Approx. 800 ml hot water Optional: dried barberries, pre-cooked chickpeas 🔥 PREPARATION: Step 1: PREPARE FIRE AND OIL (15 minutes) Build a strong fire under the Kazan – high heat is crucial Add oil to the hot Kazan and heat to smoking temperature Wait until white smoke rises – then the oil is ready Step 2: ZIRVAK – MEAT BASE (30 minutes) Add onions to the hot oil – fry until golden brown, stirring constantly (10 min.) Add meat cubes, sear on all sides until a deep brown crust forms (15 min.) Add carrot strips, roast for 5 minutes until soft Stir in cumin, coriander, turmeric – roast for 1 minute Season generously with salt and pepper Step 3: SIMMER ZIRVAK (20 minutes) Pour in hot water until meat and vegetables are covered Place the whole garlic head in the center Simmer for 20 minutes over medium heat Taste and adjust seasoning – the Zirvak should be well-seasoned Step 4: COOK RICE (35–40 minutes) Drain the soaked rice and spread evenly over the Zirvak – DO NOT stir! Carefully pour in hot water until rice is covered by 1–2 cm Cook until water has disappeared from the surface (approx. 15 min.) Poke 5–6 holes into the rice with a wooden spoon handle for steam to escape Cover the Kazan with a lid, reduce fire to minimum – steam for 20 minutes Step 5: SERVING Remove lid, carefully mix rice from bottom to top Transfer to a large platter, place garlic head in the center Garnish with fresh herbs and serve immediately ✅ TIPS FOR PERFECT RESULTS: NEVER grate carrots – thick julienne is traditional and gives the right texture Season the Zirvak generously – the rice absorbs a lot of salt during cooking Soaking the rice beforehand is essential – unsoaked rice will result in mush instead of plov The BIOL Kazan with its round bottom distributes fire heat ideally and evenly Cooking plov over a fire gives a slightly smoky taste – incomparable! 🍷 SERVING SUGGESTION: Traditionally, serve directly from the Kazan onto a large round platter. Accompany with: fresh tomato and onion salad (Achichuk), cool Ayran, or black tea. Plov is a communal dish – for the whole family or friends on the weekend. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 580 kcal 32 g 24 g 62 g