Second Spin, Country 170: Tajikistan [International Food]

Preheat oven to 300 degrees Fahrenheit.

Pour yogurt into a baking dish and bake for 1.5 hours.

Sift flour and place in a bowl, add 1/2 teaspoon salt.

In another bowl, beat the egg and slowly add it to the flour and salt mixture.

Slowly add water to the mixture, shape into a ball, cover, and let rest for 30 minutes.

Season lamb shanks with a spice mix of salt, cumin, coriander, and chili pepper.

Heat an ovenproof skillet over medium-high heat, add olive oil, and sauté lamb until browned on all sides.

Add tomatoes, cover, and place in the oven at 300 degrees Fahrenheit for 2.5 hours.

Roll the rested dough into a 6 by 12 inch rectangle, cut into strips, spread butter, and roll into a cylinder.

Cover and refrigerate for 1 hour.

Take out baked yogurt, pass through a colander, and mix with 3/8 teaspoon salt.

Return to baking dish and cook for another 30 minutes.

Flatten the dough into a 7 inch diameter disc, sprinkle with sesame seeds, and bake for 25 to 30 minutes.

Remove lamb from the oven, flip, and cook for another 15 minutes.

Sauté onions in a pan until softened and golden brown, season with salt.

Crumble baked yogurt and add to the pan with onions, cooking liquid, and reserved water, simmer until thick.

Tear half of the bread into pieces and toss into the pan.

Transfer to a serving dish, optionally arrange meat and tomatoes on top, and reheat for 5 minutes in the oven.

Dress with chopped basil and parsley and serve.

Equipment Needed

Allergens