Dumplings and Pilaf - The untold story of Central Asia

I think all of us have known one of those co-workers that when you ask a question you prepare yourself for a really long answer, because they have to give you all of the details (important or not).  You try to phrase the question so that the answer is only yes or no, but that doesn't change anything.  The story begins with how waking up 2 weeks ago and from there forward, influenced the answer you are in need of.  I love the Prairie Home Companion and a great story teller, but that is a talent that few are blessed with and I do not claim to have.  That being said, I hope that you are as surprised as I was, as we delve into the world of dumplings and pilaf.  How are they related you ask?  Well is all began when I woke up two weeks ago.  :)

Wikipedia tells us that, "Central Asia is deemed to consist of the five former Soviet Socialist Republics: Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan and Turkmenistan. However, Iran, Afghanistan and Pakistan are sometimes included."  This was a great find for me and the perfect combination, as I wanted to focus on Asia and Russia.  What I found as I looked more into the food is that the most famous foods from central Asia are, wait for it, Dumplings and Pilaf. (Ta-da!) 

This amazing food is known as Manti in Central Asia.  Manti usually consist of a spiced meat mixture, using lamb or ground beef, in a dough wrapper, either boiled or steamed.  You can find dumplings in food throughout the world.  What makes it Central Asian is the topping of a yogurt mixture that has chopped garlic, red pepper powder and melted butter.  The person eating them can add sumac (a plant from which the red berries are ground into a powder with a mild tart lemon flavor) or mint on top.

Pilaf is found in even more places around the world.  In the most basic description, pilaf is steamed rice with a built in flavor from being cooked in a seasoned broth.  It can be eaten on its own, or you can add vegetables and/or meat to make it a side dish.  It is also a great base for many casseroles.  It is usually browned first in butter or oil and then boiled/steamed with the flavors so that the rice can absorb them. 

So as an Unchef, you can bring home a bit of Central Asia with some of you favorite basics.  If you are not up for making your own dumpling (see the next blog for tips on making dumplings) then bring some home from the store and make your own yogurt dressing to top them off.  Add pilaf to the meal as a side for your meat dumplings and a salad of your choice and you have got Central Asia in the bag.  :)