Pickled mountain onion (anzur)
The bulbs of the Central Asian mountain onion anzur soaked and covered with a marinade of vinegar, garlic and spices, springy and crunchy, with a sharp-spicy taste, with meat, pilaf and shashlik.
Pickled mountain onion (anzur) is the bulbs and shoots of the Central Asian mountain onion anzur soaked to remove bitterness and covered with a marinade of water, vinegar, salt, sugar, garlic and spices, springy, crunchy, with a sharp-spicy garlicky-oniony taste and a light tang. It is served as a spicy appetizer with meat, pilaf, shashlik and lagman, with vodka and flatbreads and added to salads and with legumes.
Recipes with this ingredient
Vladimir Chistyakov, brand chef of the Folk restaurant, dissects the recipe for the "Turkish pizza" lahmacun beautifully and subtly. Instead of a flat, paper-like, dryish base, he gets a rich and soft flatbread, more like a healthy Georgian lavash. The filling is grated mozzarella. The main accent on top is chanterelles in a creamy sauce. Elastic red mushrooms, caught by a creamy wave and the smell of warm bread from the oven, give the feeling of a walk on a sunny day through an autumn forest at .
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