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 Cuisines > Uzbek cuisine > Search results
Tashkent salad
Ingredients:
200 g (7 oz) mutton or beef
200 g (7 oz) green radishes
80 g (3 oz) onions
6 g (1 teaspoon) vegetable oil
140 g or 5/8 cup mayonnaise
2 eggs
1/2 bunch (1/2 oz) each: dill, parsley, fresh coriander, and 1/2 bundle (2 oz) green onions

Directions:
Boil meet and cut into thin strips. Peel green radishes, cut into thin strips, soak in cold water for 10-15 minutes, and drain. Fry thinly sliced onions in oil. Combine meet, radish, fried onions, mayonnaise, salt and pepper and mix. To serve, make a hillock in salad bowl, garnish with quartered boiled eggs, strips of boiled meat, and chopped green onions and greens. Top each serving with a coating of the remaining mayonnaise.
 
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