The recipes for making Tuzluk hot fermented milk sauce are quite simple, but the result exceeds all expectations. This is also a great opportunity to please loved ones who love meat dishes, because thanks to the sauce they become special.
The description and recipes of the sauce, which are prepared on a different basis, as well as reviews of the dish are described in this article.
Description
Caucasian cuisine, like any other, is tasty and unique in its own way. Each nationality that lives in the Transcaucasus and the North Caucasus prefers meat dishes (mainly lamb), cheeses, cornmeal porridge, vegetables and greens.
All these dishes are prepared by the caring hands of the hostesses, who are united by a very strong love for their land and customs. Thanks to this, the traditional food is especially tasty and rich.
And they can also be supplemented with an unusual culinary sauce (salt or sour milk). It is added to many national dishes.
Tuzluk sauce is one of the most popular Caucasian dishes served with meat or fish. It is prepared in several different ways - depending on the terrain, country, season.
The most popular recipes are based on:
- filtered water;
- sour cream (or kefir with sour cream);
- Ayran or Yogurt;
- broth.
As seasonings are usually added: black, red (hot) ground peppers, also basil, coriander. In the summer season, fresh herbs give a special piquancy to the dish: dill, parsley, cilantro, celery.
Classics of the genre
According to the classic recipe for Caucasian sauce “Tuzluk”, the main ingredient is pure filtered drinking water. Next are salt, spices, spices. Of the latter: bay leaf, black pepper (peas), garlic, dried herbs, spices.
As for the proportion of the main components, 1.7 glasses of water should be taken for 1 cup of salt (fine-grained).
Tuzluk sauce for salting fat
It is this recipe that can be an excellent marinade for salting regular fat at home. The result is an unusually tasty dish.
As a container, you need to take a glass bowl or pan and put prepared fresh lard in it.
To prepare the Tuzluk sauce (for meat dishes) you will need:
- In a separate container, combine 1 cup of salt and 1.7 cups of filtered drinking water (warm), mix.
- Finely chop the garlic (2 cloves), add to the ingredients.
- Pour peas of black pepper (10 pieces) and bay leaf (3 pieces).
- Season the dish with dried or fresh herbs (chopped dill) and spices for meat (a mixture of peppers, chili, paprika, basil and so on).
- Cool the sauce.
- Add the mixture to the lard, previously prepared and placed in a container, cover with a piece of clean cloth and set aside for 7 days to marinate (first at room temperature, and then in the refrigerator).
On sour cream
There are cooking options for sour milk sauce Tuzluk, which is based on sour cream, kefir, airan or yogurt. Such a dish is more suitable as an addition to meat or fish dishes.
Preparation and ingredients:
- Put 100 milliliters of sour cream in a container with a fat content of 15-20% (recommended store).
- Prepare 20 grams of garlic and chop finely (or mince through the garlic), add to sour cream.
- Pour black and red hot peppers (3 grams each).
- Chop finely fresh herbs (cilantro, celery, dill, rosemary and so on), add to the sauce.
- At the end of the cooking process pour salt (according to individual taste), mix.
You can add a little sugar to enhance piquancy. This option with fresh herbs is summer, if cooked in winter - the sauce will be tasty without this ingredient.
With ayran
Surprisingly delicious Tuzluk sauce can also be prepared on the basis of a fermented milk drink - ayran (fermented and combined with drinking water milk - sheep, cow, goat). To give the product a special taste, spices, basil, salt can be added to it. This product is well known in Central Asian and Caucasian cuisines.
So, the preparation of sauce "Tuzluk" and the ingredients:
- Finely chop the garlic (80 grams), then shred additionally in a mortar (wooden recommended), add salt (20 grams).
- After the garlic has started the juice, pour the component into the prepared container for the sauce.
- Add ayran (500 milliliters).
- Grind walnut kernels (50 grams) until crushed, pour into sauce.
- Finely chop fresh branches of fresh cilantro (15 grams), add to the dish.
- Pour red or black ground pepper (4 grams), mix.
With wild garlic shoots
This is a spicy plant that grows in the Russian Federation, Europe, America, also called wild garlic. Favorite places are forests, lowlands, along river banks. It is a small sprouts with a pleasant garlic aroma.
Such garlic will also be an excellent spice for Tuzluk sauce. It gives the dish spicy and delicate aroma of spring herbs.
Preparation and ingredients:
- Free shoots of wild garlic (wild garlic) in the amount of 100 grams from the skin, finely chop.
- Pour into a wooden mortar, grind, gradually adding salt (15 grams), then put in a deep container for future sauce.
- Put 100 milliliters of store sour cream (up to 15% fat) and 100 milliliters of airan for garlic.
- Add ground hot red (black) pepper, mix.
On the broth
Another summer recipe for preparing a delicious sauce for meat and fish dishes is on the broth (chicken, lamb, beef).
Description of the process and ingredients:
- Put in a container 400 milliliters of sour cream.
- Chop finely prepared fresh herbs (cilantro, dill, parsley), pour into a dish.
- Grind the cloves of garlic (40 grams), add salt (20 grams), mix and put into other products.
- Season with ground hot peppers (red, black).
- Add 100 milliliters of filtered meat broth to the sauce, mix and serve.
Reviews
The article describes the main culinary recipes of Tuzluk sauce, which are most often used by the peoples of the Caucasus and Russia.
The feedback from those who prepare it is as follows.
Both in terms of preparation and components, everything is quite simple and quite affordable (you can always purchase all the ingredients).
Adding sauce to various hot and cold meat (fish) dishes, as well as cereals, you can enhance the taste of each dish, give greater aroma, piquancy and usefulness.
A variety of cooking methods allow you to experiment and make this dish for every taste and at any time of the year.