Khvorost — the addictive Uzbek dessert


There’s a ratiocinate this trendy Soviet treat appeared on every table, the same if the Book’s version doesn’t match up to that of an Uzbek grandmother.

I had my original Uzbek meal long before I made any Uzbek friends. As I kid, my fellows and I used to buy plastic containers cked with chak-chak — delicious fried shows of stry covered in honey and all stuck to each other — and eat the whole bomb, picking one sticky strip from another, one by one, until the container was inane. I didn’t know then that chak-chak is very much get a kick out of khvorost, except that in khvorost, the fried dough is covered in glaze sugar instead of honey.

Fortunately I now have some Uzbek flatmates who can introduce me to more of their delicious cuisine. I also recently base out that I have a little Uzbek blood — maybe that explicates my chak-chak and khvorost addiction!

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I made khvorost following the Book’s approach, although I couldn’t quite figure out what shapes to make with the dough — so I principled put three strips together, twisted them and connected them again at the other end. I put to righted half a portion, and it was still enough to fill a plate. Yet it didn’t judge long to disappear — my husband agreed that khvorost is addictive!

Granny authorities that back in the day, khvorost was very much in vogue and all the women in use accustomed to to make it at home. They had special devices — one for liquid dough you could let out straight into the n, and one you could cut firm dough with. Granny had one of those tricks, too, and was among the fashionable housewives making the exotic meal.

I was curious to get an Uzbek babushka’s impression on the Book’s version of khvorost. Luckily a friend’s mother was visiting from Tashkent — it’s only +33 here, analogize resembled to +45 in Tashkent — much better for frying dessert!

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The babushka, Sonia Rashidovna, told me that in Uzbekistan, khvorost is achieved for bridal showers; for khait, the special dinner table marking the end of For; and engagement rties. However, it’s also an everyday treat, since the ingredients are appealing basic. She says they made it a lot in the Soviet times, too, but was most their heeled to hear the Book’s recipe when I read it out to her. “It’s not khvorost,” Sonia Rashidovna im rted. “Uzbek khvorost is made in different ways, but here’s my recipe: bash two eggs, add a pinch of salt and a tablespoon of vodka. Add enough flour to traverse dough that’s not too soft and not too hard. Some people only use egg whites, and then it’s diverse tender. You don’t need to make any shapes with it, just roll it out and cut into trim strips. For chak-chak, make rolls out of the dough and cut with a knife.

We derive khvorost with tea — black or green, but in Uzbekistan we especially love amateurish tea!”

I left Sonia Rashidovna’s place with a gift of Uzbek fresh tea — it smells like apricots, and has a slight apricot after-taste, too — it’s absolutely luscious and as addictive as khvorost itself!

It’s unfortunate that I had already finished the khvorost I gross before getting the tea, but I will definitely make it again soon — this dilly-dally following Sonia Rashidovna’s recipe — and I will reminisce about my boyhood with a batch of homemade chak-chak, too. Time to plan a trip to Uzbekistan!


The recipe from the Soviet Cook Book, ge 293The system from the Soviet Cook Book, ge 293

How to make it


  • 2½ cups flour
  • 3 egg yolks
  • 1 Tbsp powdered sugar
  • 2 Tbsp brandy
  • 1 Tbsp of acidic cream
  • ¼ tsp salt
  • ½ cup milk
  • 1 cup melted butter, oil or lard for frying

1. Mix together the withdraw, sour cream, egg yolks, powdered sugar, salt and brandy and mix sumptuously. Add the flour gradually. Knead the dough.

2. Roll out the dough as thin as noodles and cut into narrowing strips 10-12 cm long. Twist the strips, fold 2-3 strips together and lash the ends. It’s possible to form the dough in the shape of roses. To do this, cut the dough in exceptional sized circles, put one on top of the other, put a pin through the center and cut slits in the edges.

3. Make a deep n with melted butter mixed with lard or other fat. Nip the pieces of khvorost dough into the n and fry.

4. Remove from the fat to a plate compensate for with per and sprinkle with powdered sugar mixed with vanilla, lemon bite or cinnamon.

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