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Jizzali Non
Jizzali Non is a unique Uzbek bread that incorporates 'jizza' (fried lamb tail fat) into its dough or as a filling. This results in a rich, flavorful, and slightly crispy bread, often with a savory aroma. It's a testament to the resourceful use of ingredients in Uzbek cuisine, where even the rendered fat from lamb tail is transformed into a delicious component of bread.
ð§ ææ
- 500 g All-purpose flour
- 250 ml Warm water
- 7 g Active dry yeast
- 1.5 tsp Salt
- 1 tsp Sugar
- 150 g Lamb's tail fat (jizza)(rendered and cooled, or finely chopped)
- 1 tbsp Milk(for brushing)
- 2 tsp Sesame seeds or Nigella seeds(for topping)
ðšâð³ äœãæ¹
- 1
In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
ð¡ ããã®ã³ã: Ensure the water is warm, not hot, to activate the yeast. - 2
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and the rendered lamb fat (jizza).
- 3
Mix the ingredients until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- 5
Punch down the dough and divide it into 6-8 equal portions. Shape each portion into a round flatbread.
- 6
Place the shaped dough on a baking sheet lined with parchment paper. Cover and let rest for another 15-20 minutes.
- 7
Preheat your oven to 220°C (430°F).
- 8
Gently press your fist into the center of each bread to create an indentation, then use a fork or a traditional 'chekich' to create a decorative pattern in the center.
ð¡ ããã®ã³ã: Be careful not to deflate the edges. - 9
Brush the tops of the breads with milk and sprinkle with sesame or nigella seeds.
- 10
Bake for 20-25 minutes, or until golden brown and the bottom sounds hollow when tapped.
- 11
Serve warm, ideally with green tea.
ð¡ ããã®ã³ã: Traditionally, Uzbek bread is not cut but broken by hand.
ð¡ ããã®ã³ã
- âRendered lamb fat (jizza) adds a unique savory flavor and texture. If unavailable, you can use finely chopped lamb tail fat or even a small amount of butter.
- âEnsure the dough is not too stiff; it should be soft and pliable.
- âDo not place bread upside down, as it is considered disrespectful in Uzbek culture.
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- Add finely chopped fried onions to the dough along with the jizza.
- For a sweeter version, slightly increase the sugar and add raisins to the dough.