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Mastoba
Mastoba is a hearty and flavorful Tajik soup, often described as a rice soup enriched with tender pieces of meat and a medley of vegetables. It's a comforting and filling dish, perfect for any meal, and can be seasoned with local herbs and katyk (a fermented milk product) for an authentic touch.
ð§ ææ
- 500 g Lamb or beef, cut into cubes
- 2 tbsp Vegetable oil
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 medium Potatoes, diced
- 2 medium Tomatoes, chopped
- 0.5 cup Rice
- 6 cups Water or meat broth
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Fresh dill, chopped
- 0.25 cup Katyk or plain yogurt (optional)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the cubed meat and brown on all sides. Remove the meat and set aside.
- 2
In the same pot, add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the diced carrots and potatoes to the pot and cook for 5 minutes, stirring occasionally.
- 4
Stir in the chopped tomatoes, rice, and the browned meat. Pour in the water or broth. Season with salt and pepper.
- 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the meat is tender and the rice is cooked through. Stir occasionally to prevent sticking.
- 6
Just before serving, stir in the fresh cilantro and dill. If using, stir in the katyk or plain yogurt for a creamy finish.
ð¡ ããã®ã³ã
- âFor a richer flavor, use homemade meat broth instead of water.
- âYou can add other vegetables like bell peppers or zucchini.
- âIf you prefer a thicker soup, you can add a tablespoon of flour or cornstarch mixed with a little water towards the end of cooking.
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- Make it vegetarian by omitting the meat and using vegetable broth.
- Add chickpeas for extra protein and texture.