Shivit Oshi

Shivit Oshi is a traditional Khorezmian pasta, and you can not confuse it with anything else: the dough is mixed with fresh dill, giving it a delicate green shade and herbacious aroma even before it reaches the plate. It is topped with homemade stew of beef, mixed bell peppers and potatoes, slowly cooked in beef broth until deep, rich flavor. The final touch - chilled katyk, which contrasts with the hot stew and brings the whole dish together. It is a taste of Khorezm - a region, which Chef Ilhom Hudoberganov calls the foundation of his craft.

Shivit Oshi

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Ingredients

Pasta:

Wheat flour

300 gram

water

150 milliliter

Dill (finely chopped)

50 gram

Salt

1 teaspoon

Stew and serving:

Cooked pasta

90 gram

Beef

50 gram

colored pepper

50 gram

Potato

50 gram

red onion

25 gram

Katyk

100 gram

Beef broth

150 milliliter

Garlic

1 clove

Olive oil

50 milliliter

Salt

0.5 teaspoon

pepper

0.5 teaspoon

step

droplet

1

chef

Finely chop the dill. Mix flour, water, dill, and salt, knead the dough until smooth. Cover and let it rest for 30 minutes. Roll out using a dough sheeter, and cut into stripes, like tagliatelle.

step

droplet

2

chef

Sauté the beef with red onion on medium heat for 10–15 minutes, until browned. Add garlic and mixed bell peppers, pour in the beef broth. Bring to a boil, add potatoes and cook until fully tender.

Serve

droplet

3

chef

Cook pasta in salted boiling water for 3 minutes. Plate and top with stew and katyk.


Garnish the dish with fresh dill, drizzle olive oil, and sprinkle with smoked paprika.


Serve hot. Top with katyk right before serving — do not mix in advance, the contrast of hot and cold is essential for the flavor.

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