Achik-chuchuk Shakarob, a step-by-step recipe with photos from author Elena Demina, 225 kcal
This is a light and delicious summer salad from Uzbekistan. The tomatoes should be ripe and juicy. It's traditionally served with pilaf. It can also be served with grilled meat.
Achichuk salad is a must-have accompaniment to pilaf and an integral part of Uzbek cuisine. This delicious duo of thinly sliced, juicy tomatoes and sweet onions perfectly illustrates the saying, "Everything ingenious is simple." The key is to try to find Uzbek tomatoes at the market: aromatic, plump, with a true southern flavor. And in season, cook with your family—from your own garden or dacha. A recipe from Andrey Golenkov, chef of the Nedalniy Vostok restaurant, will help you with the right proportions and important nuances.
Who said a salad has to have a dozen ingredients? That's not true at all. Simple doesn't mean bad or tasteless, because sometimes all you need to do is open the fridge, take out three very common ingredients, chop them, add spices, dress them with oil, sour cream, or yogurt, and you've got yourself a delicious and light salad that's a complete meal.
