Uzbekistani recipe
How to make Achchiq-chuchuk
Achchiq-chuchuk; shakarob in the Fergana Valley
The whole country
A simple summer salad of thinly sliced ripe tomatoes and onions, with a little hot green pepper and salt. It is the classic side dish for palov and shashlik, because its fresh, sharp taste cuts through the rich, fatty meat.
Ingredients
- 4 ripe tomatoes
- 1 medium onion
- 1 small hot green chilli (optional)
- Salt and freshly ground black pepper
- A few sprigs of basil or coriander (optional)
Method
- Slice the onion into very thin half-rings. Rinse them in cold water and squeeze gently; this makes them milder.
- Slice the tomatoes thinly, and slice the chilli very thinly if you are using it. Wash your hands after cutting the chilli.
- Layer the tomatoes, onion and chilli in a bowl, season with salt and pepper and mix very gently.
- Leave for 5 minutes so the tomatoes release their juice, scatter with herbs and serve with palov or grilled meat.
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The name joins the Uzbek words achchiq, 'bitter' or 'hot', and chuchuk, 'sweet'. In the Fergana Valley people often add thin slices of cucumber.
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