Shakarob Salad (Achchik-chuchuk) - A Recipe With A Photo Step By Step. How To Make An Uzbek Salad For Pilaf From Tomato And Onion?

The fastest and tastiest traditional tomato and onion salad for pilaf. Uzbek cuisine.

Ingredients

Tomatoes - 2 pcs.

Onions - 1 pc.

Capsicum - to taste

Fresh cilantro - to taste

Salt to taste

• 26 kcal
• 7 minutes
• 7 minutes

Photo of the finished dish

Step by step recipe with photo

Achchik-chuchuk is the most common salad in Uzbekistan, which is always served with pilaf. This is what they call it in Tashkent, and in the Fergana Valley it is "Shakarob". Tomato salad is not seasoned with anything for pilaf, as it is very juicy, literally drowning in tomato juice, which replaces any dressing. By the way, it is not needed, because pilaf is usually quite fat.

The peculiarity of the "Achchik-chuchuk" salad is its thinnest slicing, for which you need to have a very sharp knife to make the slices transparent. And of course, this salad is made from ground tomatoes, juicy and sweet. Thank God, the Uzbek land is rich in fresh vegetables at any time of the year, if prices hadn’t bite yet …)))

For the Shakarob salad (Achchik-chuchuk), the most modest set of ingredients is needed.

Thinly cut the tomatoes into a salad bowl. This is always done by weight, so that the juice flowing from the tomatoes immediately falls into the plate, and does not wash the slicing board. The slices are cut transparent. A blunt knife will not cut like that.

Likewise, the onion is cut thinly. Not in rings, not in half rings, but in such a thin straw. Red onions are even better. And if the onion is very vigorous, then it can be cut separately and washed with water.

An obligatory ingredient of the Shakarob salad is paprika, hot and pungent. Not black, not fragrant, but leguminous. Can only be replaced with ground red. Cut the pepper into the thinnest rings too. I got a thermonuclear pepper, only a third of it got into the salad, and then it burned for another half hour:))) To refine the taste, you can cut basil or cilantro into a salad. I love both, but it's not necessary. Who loves - add.

Mix salad well and salt well. The taste of Shakarob salad (Achchik-chuchuk) should turn out to be sour-sweet-salty.

This salad is served with pilaf, vodka, or simply delicious with a hot flatbread.

Enjoy your meal!