Ingredients for 2 servings:

1/2 cup water

3/4 cup rice

1/2 TSP salt

butter as needed

1 and 1/2 cup milk

fruit, jam, and sugar are optional


1. Bring water to a boil in a medium pan

2. Add rice and salt

3. Cook until the rice is tender

4. Add milk

5. Cook and stir milk until rice has reached a desirable thickness (approx. 10-15 mins on medium heat)

6. Add butter and other sweeteners

Stuffed Peppers


1 lb of either ground or cut into small cubes beef or lamb

1 diced onion

beef broth

8-10 small-medium peppers

1 and ¼ cups of rice \n\nblack pepper


fresh purple basil (recommended) or regular basil

fresh parsley

canola oil


1. Brown the meat and onions in a frying pan until the meat is fully cooked and the onions are fully caramelized. Season it with salt and black pepper.

2. In another pan pour the water over the rice. Add salt. The water should be above the rice for about 1 or 1.5 cm. Bring the water and rice to boil until the rice has absorbed the water. Then turn the heat to low and cover the lid. Let it cook for 15-20 minutes.

3. Mix the meat and rice and add purple or regular basil and parsley. This is the filling for the peppers.

4. Clean the peppers by removing the top, seeds, and ribs. In a large pan boil the water and throw in the peppers. Boil them for 5 minutes and then take them out of the pan and place them in a baking dish, with the top of the peppers facing up.

5. Using a spoon gently fill the peppers with filling.

6. Pour some beef broth in the dish.

7. Heat the oven at 375 F and bake the stuffed peppers for 15-20 minutes.

Cabbage Stew


1 pound stew beef cut into cubes

small onion diced into small cubes

2 medium carrots large cubes

10 medium potatoes cut into halves

1 small cabbage

salt and pepper

1 1/2 cup of water



1. Pour oil into a pan

2. Brown the meat

3. Add onions to the meat and caramelize the onions

4. Add carrots

5. Fry for 5 mins

6. Add half of the salt and pepper

7. Layer potatoes on top

8. Cut cabbage into large cubes

9. Separate each cabbage leaf and layer onto potatoes

10. Add remaining salt and pepper

11. Lower heat to low-med

12. Add water

13. Place lid on pan

14. On low heat steam or cook for 45 mins or until cabbage leaves are tender

15. Serve with fresh herbs such as parsley or dill.

Homemade Bread Recipe!!! Super Yummy!!!

Ingredients for four medium sized breads:

2 and 1/2 cups of water

2 and 1/2 tsp of salt

3 tsp dry yeast

6 and 1/2 cups of flour

1 egg


1. Pour lukewarm water into a pan or a bowl and then add salt and yeast. Mix until the salt and yeast are fully dissolved. Be careful, the water shouldn’t be too hot or too cold.

2. Add in the flour and mix it. Knead the flour until it stops sticking to your hands. You can add more water if it’s necessary.

3. Close the lid of the pan or a mixing bowl and wrap it up in a blanket. Let it stand for at least 3 hours or until the dough has risen.

4. Take the dough out of the pan or the mixing bowl. Form 4 medium balls.

5. Grease two baking pans and place two dough balls on each of them. Cover the baking pans with a towel and let them stand alone for 10-15 minutes.

6. Meanwhile, heat the oven to 400 F.

7. Slightly flatten the dough balls and form a round bread shape. Afterwards, poke holes into the dough using a fork or a knife.

8. Beat an egg and using your hands or a brush spread the beaten egg along the bread.

9. Bake the dough in the oven for 15-25 minutes or until slightly golden brown.

10. Take the bread out of the oven and spread some butter or olive oil onto the bread.

Pumpkin picking for the upcoming recipe

Every year on East Coast, before the beach chairs, beach balls, and swimming suits are not fully emptied from the store shelves, I start seeing fall themed items start appearing on store shelves. This year I noticed apple cider sales in the stores to appear first. Then came apple pies and other items related to apples.

After a little while along with the apple theme, came pumpkin theme. Pumpkin theme is even more popular than apple theme. Pumpkin coffee, pumpkin baked goods, pumpkin scented candles, and bunch of other pumpkin flavored, infused, rubbed, brushed,  painted, and scented things.

Hey, I am not complaining. I fell in love with everything pumpkin infused items just as much as most people in America. I gotta admit that each year the retailers get more and more inventive and that is even a better excuse to indulge in things with pumpkin.

Today I took a trip to a farm to pick a pumpkin for the next recipe. Also I figured this trip would be a good activity to do with my kids. I am sure the kids will enjoy carving a pumpkin with me and I will use the rest of the pumpkin instead of throwing it out. So, the next post hopefully, will be about a Central Asian baked mini pies stuffed with pumpkins. For now, I would like to share the pictures from the farm trip.

Alima xoxo

I have been told these apples are called Cameo apples. I have never heard of them before, however, they tasted delicious. They were pretty crunchy and tasted like the cross between granny smith and gala apples, sweet and sour and juicy.

This pumpkin looked like a cross between a pumpkin and a gourd. Is it even possible?

These are gourds, another example of beautiful fall colors. They are so Gourd-geous!

Chicken Stir Fry (Ganfan Chicken Style)

Here at Central Asian Food we embrace the unique culinary characteristics of food from the “stans” (Kyrgyzstan, Kazakhstan, Uzebekistan, etc.) while also incorporating variety and ideas from other areas.

This can been seen in this post’s example of chicken ganfan.  Ganfan is traditionally served with beef but this recipe has decided to mix things up with chicken being the protein source!


1 lb of chicken breast cut into small cubes

1 onion diced

1 pepper diced

2 medium carrots cut into thin sticks

2 cups of rice

3 cups of water

cooking oil


minced garlic


1. Heat and grease the pan and brown the chicken.

2. Add the onions and sautee it until dark brown.

3. Add the pepper and carrots and sautee until soft.

4. Keep cooking the meat and vegetables until the meat is fully cooked.

5. Season it with salt and minced garlic.

6. Grease another pan and fry the rice for a minute.

7. Add the water and boil the water on a high heat.

8. After the rice absorbes all the water and bubbles start appearing on the rice, lower the heat.

9. Close the lid of the pan and on a low heat cook the rice for 15-20 minutes or until ready.

10. Serve the meat and vegetables on top of the rice.


Stay tuned for a more traditional ganfan recipe to be posted later!


Lagman is a noodle and beef dish unique to the Central Asia area.   It features savory meet, yummy handmade noodles, and juicy vegetables.

The dish originally comes from the Dungan Chinese, a group of people that border the Tien Shan mountain range


1 lb of beef or lamb cut into small cubes

1 onion

1 pepper

1/2 cabbage cut into cubes

1 tomato diced

fresh garlic

fresh parsley

fresh dill

canola oil

3 cups of flour

1 cup of water


black pepper

cayenne pepper



1. Grease the pan and brown the meat.

2. Add the rest of the vegetables and sautee. Season it with fresh garlic, salt, black pepper, and cayenne pepper.

3. Pour a cup or two of water and cook it until the meat is fully cooked.

4. In a mixing bowl pour a cup of water and add a pinch of salt. Then add the flour to the water.

5. Knead the dough until the dough is no longer sticking to your fingers.

6. Close the lid of the bowl and let it stand for about 30 minutes.

7. Take the dough out of the bowl and stretch it. The stretched dough should look like a thick rope.

8. Apply some canola oil to soften the dough.

9. Place the dough on top of the flat surface and cover it with a plastic wrap.

10. Let it stand for another 20 minutes.

11. Stretch the dough again thus forming even thinner rope. Keep applying canola oil each time you stretch the dough. Let it stand for another 10 minutes.

12. Keep stretching the dough following the cycle described above until the dough is very thin.

13.Cook the noodles in a boiling water on a high heat for 5-7 minutes.

14. After the noodles are cooked, rinse them off with a cold water and pour some oil in them.

15. Serve the noodles with the meat stir-fry and fresh parsley and dill.



Below is a picture of some tasty chicken kebabs that we made!


1 and 1/2 pounds of chicken breast meat cut into medium cubes

1 onion

2 cups of rice

3 cups of water


caraway seeds

cayenne pepper


black pepper

onion powder


lemon juice


Cooking Directions:

1. Place the chicken in a mixing bowl.

2. In another bowl pour some olive oil or canola oil.

3. Make a marinade. Add thyme, caraway seeds, cayenne pepper, paprika, black pepper, salt, onion powder, cumin, and lemon juice and mix well; until the spices are all blended with the oil.

4. Pour the marinade on the chicken. Rub it onto chicken.

5. Close the lid of a mixing bowl and put it away in the refrigerator for 2-4 hours.

6. Grease the pan and on a medium heat caramelize the onions.

7. Turn up the heat and add the rice.

8. Fry the rice with onions for 2-3 minutes and add the water.

9. Bring the water to boil.

10. Turn the heat to low as soon as the bubbles on the rice start appearing.

11. Close the lid and turn the heat to low.

12. Cook the rice for 15-20 minutes or until the rice is cooked.

13. After marinating the chicken in the refrigerator, thread the chicken onto metal or bamboo skewers. Note, the bamboo skewers should be soaked beforehand.

14. Turn the gas burner grill on. Preheat it. Grill the chicken for 15-20 minutes on 300-350 F. If you wish to cook it in the oven, preheat the oven to 375 F and bake the chicken for 30 minutes or until the meat is no longer pink.