👨‍🍳 作り方

1. 1

   To achieve very thin slices, partially freeze the meat for about 30-45 minutes before slicing.

   💡 プロのコツ: Using a very sharp knife is crucial for clean, thin slices.
2. 2

   In a large skillet, heat about half of the oil or ghee over medium-high heat. Fry the meat in batches until browned and slightly crispy. Remove meat and set aside.

3. 3

   Add the remaining oil or ghee to the skillet. Add the thinly sliced onions and sauté until deeply golden brown and caramelized. This may take 20-30 minutes.

   💡 プロのコツ: Low and slow cooking for the onions will bring out their sweetness and depth of flavor.
4. 4

   Add the minced garlic, coriander powder, and cumin powder to the caramelized onions. Cook for another minute until fragrant.

5. 5

   Pour in the beef broth and bring to a simmer. Season with salt and pepper to taste. Let the broth simmer for about 10-15 minutes to meld the flavors.

6. 6

   Tear the Tajik flatbread into bite-sized pieces and place them in a large serving bowl. Ladle the hot onion and broth mixture over the bread, allowing it to soak.

   💡 プロのコツ: The bread should become soft and absorb the broth, but not turn to mush.
7. 7

   Arrange the fried meat slices over the soaked bread. Garnish with fresh dill or cilantro.