Kishke (Stuffed Derma) is a traditional Uzbeki recipe for a classic dish of beef intestine stuffed with a mix of beef liver, lung, minced beef rice and coriander leaves flavoured with celery, onion and bayleaves. The full recipe is presented here and I hope you enjoy this classic Uzbeki version of: Stuffed Derma (Kishke).
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This is a classic dish from the region of Bukhara in Uzbekistan that is intended as a centrepiece of a meal. It's quite an effort to make, but the results are spectacular and well worthwhile. Convenience food has made this dish something of a rarity, but, like many traditional dishes, it is re-gaining popularity in many households.
Ingredients:
450g beef liver
450g beef lung, if available (optional)
225g minced (ground) beef
280g raw rice, rinsed and drained
120g fresh coriander leaves, chopped
2 tsp salt
1 tsp freshly-ground black pepper, or to taste
80cm (about) length of beef large intestine, well cleaned and prepared for stuffing
4 celery sticks, halved horizontally
1 small onion, sliced
3 bay leaves
1 tsp black peppercorns
4l clear beef stock
Method:
The liver is best if charred over a charcoal barbecue, but can also be cooked under a gas or electric grill (broiler). When slightly blackened remove from the heat then cut into 1cm cubes. If used, wash the lung thoroughly then boil in water for 30 minutes to soften. Drain then chop into 1cm pieces.
Combine the liver, lung, minced beef, rice, coriander, salt and ground black pepper in a large bowl. Sew up one side of the intestine (derma) then use the mixture you've made to stuff the open end. Tamp the mixture down (but not too tightly as it will expand during cooking) then seq up the open end.
Arrange the celery, onion, bay leaves and black peppercorns in the base of a arge pan before gently pouring over the beef stock. Bring to a boil over moderate heat then add the stuffed beef intestine. Half-cover the pan and reduce the heat to a simmer then continue cooking for 45 minutes, or until the sin of the sausage is tender.
Remove the kishke from the pan and allow to cool slightly before slicing. To serve, arrange the sliced sausage on a plate then remove the bayleaves from the soup and serve this separately, ladled into bowls.
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