Salad "Bahor" with lamb and vegetables
4 servings
60 minutes
The 'Bakhur' salad is a harmony of freshness and rich flavor inspired by Mediterranean cuisine. In Uzbek, 'bakhur' means 'spring', and this salad truly captures its spirit — the bright colors of vegetables combine with tender lamb to create the perfect dish for warm days. The salad delights with its rich taste: juicy tomatoes, fresh cucumbers, sweet peppers, and cilantro fill it with aroma, while a tangy vinegar and oil-based dressing adds expressiveness. Hints of garlic and onion give it a slight spiciness, while eggs make the texture more delicate. This dish not only refreshes but also satisfies excellently, making it ideal alongside meat main courses or as a standalone appetizer. It combines the traditions and flavor accents of Greek cuisine, creating a balance between nutrition and lightness.
1
Place the washed and cleaned meat in a pot with water. Cover the pot with a lid and set it on medium heat. Bring to a boil and add salt. Cook until done. Cool the meat on a plate and slice it thinly into strips.
- Lamb fillet: 500 g
- Salt: to taste
2
Prepare the vegetables: thinly slice tomatoes, peppers, and cucumbers. Cut the onion into rings. Mince the garlic and herbs.
- Tomatoes: 2 pieces
- Sweet pepper: 2 pieces
- Cucumbers: 2 pieces
- Onion: 1 piece
- Garlic: 3 cloves
- Fresh cilantro (coriander): to taste
3
Peel the boiled eggs and cut them into small wedges.
- Chicken egg: 3 pieces
4
Make the sauce: mix ground black pepper, salt, vinegar, and oil.
- Ground black pepper: to taste
- Salt: to taste
- Vinegar: 2.5 tablespoons
- Vegetable oil: 2 tablespoons
5
Transfer the ingredients to a salad bowl and pour with sauce. Mix well.
- Lamb fillet: 500 g
- Tomatoes: 2 pieces
- Sweet pepper: 2 pieces
- Cucumbers: 2 pieces
- Onion: 1 piece
- Garlic: 3 cloves
- Fresh cilantro (coriander): to taste
- Chicken egg: 3 pieces
- Ground black pepper: to taste
- Salt: to taste
- Vinegar: 2.5 tablespoons
- Vegetable oil: 2 tablespoons