Azu with pickles – four simple recipes

Azu is a dish from Tatar cuisine. The name “Azu in Tatar” speaks about this. From generation to generation, lamb or beef is used for cooking purposes.

The meat is cut into pieces and fried in sunflower oil with a tomato component and vegetables. Make the basics in a vessel with a thick bottom – a cauldron or a roasting pan. Nowadays, housewives have learned to make dishes in multicookers.

Azu is the oldest food. There is an idea that food got its name from the Tatar “azdyk”, which actually means “food”. The food of the ancient Bedouins included meat. Translated from the Persian language, “azu” literally translates as “pieces of meat.” Nomads cooked meat in spacious pots, adding vegetables. Approximately two centuries ago, they began to add potatoes to the food, and a little later – pickles.

Azu with pickles is prepared from chicken, pork, turkey and sometimes fish. Azu is served and prepared in restaurants, at holidays, at outdoor events, outdoors and simply at home for home tables. Sometimes the production process of cooking takes a lot of your time, but the end result is far superior.

Contents of the article

1. Pork azu without potatoes
2. Azu with chicken hearts
3. Azu Tatar-style lamb
4. Beef azu in a slow cooker

azu Tatar-style lamb

A tribute to tradition – the basics of lamb. This is a common recipe that is most often found in bars today. The food is served at high receptions and large corporate events as an independent hot dish.

It will take approximately two hours to make.

Components:

• 1 kg boneless lamb;
• spices, salt;
• 5 pickles;
• 1. 5 kg of potatoes;
• 2 liters of broth;
• 3 tbsp. tomato paste;
• 1 large onion;
• 100 gr. ghee or butter.

Manufacturing:

1. Wash the meat, remove the bones. Especially for the basics, a spatula or quarter is best suited. Cut the meat into cubes.
2. Let the bones cook. When the broth is completely ready, start with the basics.
3. Fry the meat until golden brown. When finished, place it in a thick-bottomed pan.
4. Cut the onion into half rings and fry in the same place where the lamb meat was fried.
5. Add chopped pickles to the onion. Pour the broth over the vegetables and simmer over low heat.
6. Place vegetables in a saucepan and add tomato paste. Continue simmering for about another half hour.
7. Cut the potatoes into pieces and fry until fully cooked.
8. Add the potatoes to the other ingredients, add a little salt and simmer again for half an hour.
9. Before serving the dish, you can cover it with herbs.

beef azu in a slow cooker

Beef azu cooked in a slow cooker turns out no less appetizing than in a cauldron. You can please yourself and your family with this dish whenever you want. This option is suitable for receiving guests at an anniversary, birthday or other holiday.

Cooking time is about 2 hours.

Ingredients:

• 0. 5 kg of lean beef – fillet will do;
• salt and spices.
• tomato paste or juice;
• 5 medium potatoes;
• 2 pickled cucumbers;
• 200 grams of onion;
• sunflower oil;

Preparation:

1. Start with the onion. Fry the onion in oil until it begins to brown.
2. Add the tomato component to the onion and simmer for several minutes.
3. Cut the meat into small pieces. Fry the beef in a multicooker cup on the “Fry” mode for about 7 minutes, adding sunflower oil.
4. Add the onion to the meat, add 250 milliliters of water and cook for thirty minutes using the “Stew” option.
5. Cut the pickled cucumbers into small cubes. Simmer a little in the pan.
6. At the end of the “Stewing” option, transfer the cucumbers to the multicooker and run the program for another 20 minutes.
7. Peel the potatoes and fry with oil until they turn brown.
8. Add the potatoes to the rest of the ingredients and simmer for another ten minutes.

pork azu without potatoes

The dish can be served with a side dish. Azu can be suitable for a children’s menu if you take lean meat.

Cooking time: approximately 1 hour.

Components:

• 800 gr. pork;
• 2 glasses of clean water.
• 1 onion;
• 5 gr. Sahara;
• 2 tablespoons of wheat flour;
• 2 tablespoons of tomato paste;
• 6-7 pickles;
• spices and salt;
• 2 cloves of garlic;
• 1 carrot;
• green;
• sunflower oil;

Preparation:

1. Peel the carrots and cut into cubes or strips. Chop the pickles in the same way as the carrots. Try to create a consistent form for all products.
2. Cut the onion into half rings.
3. Use a large saucepan. Fry the vegetables over low heat, adding oil, for about 10 minutes. During frying, add grated garlic
4. Whisk together tomato paste, sugar and water. Add your favorite seasonings.
5. Pour the prepared sauce over the vegetables and simmer for about 5 minutes with the lid on.
6. Wash the meat, cut into strips or cubes. Add the meat to the vegetables and simmer over low heat for another fifteen minutes.
7. Prepare flour gravy. Knock down one hundred ml. water with flour, mix thoroughly with a whisk until smooth. Add a glass of water and gravy to the vegetables and meat.
8. Finally, add seasonings of your choice and simmer for about ten more minutes.

azu with chicken hearts

A popular version of the recipe is when chicken serves as the meat component. You can, of course, go further and eat chicken giblets – chicken gizzards or hearts.

Cooking time is about 1. 5 hours.

Ingredients:

• 0. 5 kg chicken hearts;
• 3 pickled cucumbers;
• salt, spices;
• 2 tomatoes;
• 0. 5 kg potatoes;
• 1 bell pepper;
• 1 carrot;
• sunflower oil.
• 1 onion;
• 300 gr. mushrooms;
• 2 tablespoons of tomato paste;

Preparation:

1. Rinse the chicken hearts, cook after boiling for 20-25 minutes.
2. Wash fresh mushrooms and chop them loosely. Thaw frozen ones. Fry in a small amount of sunflower oil until all the liquid has evaporated.
3. Add cucumbers and hearts, cut into strips, to the mushrooms. Fry for approximately 5 minutes more.
4. Separately fry carrots, cut into cubes or pieces, and onions, cut into half rings.
5. Add tomato paste to carrots and onions and simmer until done.
6. Cut tomatoes and paprika into small pieces and fry.
7. Mix all ingredients in a thick-bottomed saucepan. Place the potatoes, cut into large pieces.
8. Add spices and salt, pour the contents of the saucepan with broth.
9. Simmer until the potatoes are soft. Top with herbs before serving.

Azu in Tatar

AZU! Very simple but super tasty!