Nohathurak (three options)

[Bon appetit to you all!]

Nohathurak (three options)

Category: Cold meals and snacks

Kitchen: uzbek

Ingredients
Chickpeas (chickpeas) dry	150-200 g
Onions (there is never too much)	taste
Zira coarse	1/3 tsp
Ground coriander	1/3 tsp
Paprika	0.5 tsp
Red hot ground pepper	pinch
Pomegranate or lemon (juice)	1-2 tbsp. l.
Salt	taste
Fresh herbs (dill, parsley)	optional

Cooking method

• NohAthurAk is a warm snack made from nohat (nohuta, chickpea ...)
• We remembered the name of this appetizer by all the kishlak registered in the Mcooker, namely: Vasya - Vasilica (Tashkent), Zairoi - zairo4ka (Samarkand), Oleskoy - Summer (Tashkent), Natasha - Chuchundrus (Kyrgyzstan), your humble servant - LenkoyTimkoy (Tashkent), well ... Mankoy, where without her! She already knows a couple of words in Uzbek and uses them with success, so she can also be considered a "kishlak".
• In general, while we were sorting out the name, which everyone had pretty much forgotten, it turned out that we know at least three options for preparing this wonderful snack. Today I have tested all three, rechecked and put it to your taste, my dear Khlebopechkin people!
• So, in fairness and remembering that the birthplace of nohaturak is the Ferghana Valley, first of all I will tell you how it is prepared there. She did not step back from the generally accepted recipe. Here he is, handsome:
• 
• This appetizer is sold in some regions of Uzbekistan as seeds - in paper bags.
• To cook it, you need to soak the chickpeas first. I have this:
• 
• You need to cook chickpeas exactly as indicated on the package. Oddly enough, but he really got ready. That is, it was soaked for 4 hours, then cooked for 1 hour. Wonders!
• If you have any other chickpeas - after all, it comes in different varieties - soak it overnight in cool water, then rinse well and boil in fresh water until tender. Check it like this: the peas should look whole, but when you crush them with your tongue against the palate, you will get a delicate chickpea puree. So a snack made from such peas will never be dry.
• When ready, drain the water from it. Now finely chop the onion, pour it with pomegranate or lemon juice and let it stand for five minutes. Add all the spices and salt to the peas, stir, add the onion and stir again. Nohathurak is ready!
• 
• It can be eaten both warm and cold, but only today, tomorrow the onion will lose its juiciness and soften, and the appetizer will become tasteless.
• The next option is with fried peas:
• 
• It was pure experiment. Soaked peas, I decided not to cook, but "according to Zaira's recollections, fry in oil." Lord, sho was here! I was frying Zaire in an air-fryer, and I - in a cauldron. So at some point, moisture evaporated from the peas and he began to shoot, or rather, only one pea shot like popcorn, but it only flew all over the kitchen! I'm standing there ... all in microscopic particles of peas, shiny with oil, like a New Year tree, and I remember Zairochka ... In general, I did not wait for the fireworks to continue and took the cauldron off the fire. Well, what can I do, the peas are tough ... I set them to boil. And only then I fried a little in oil and then - all according to the recipe, except that I wanted to make the onion here a little marinated in vinegar and I sprinkled it with apple cider vinegar. And it would be nice to add coarse salt here - rock or sea salt, it will be generally yummy. But in the absence of these, I sprinkled the peas with black "Thursday" salt - sooo delicious. My husband highly appreciated this pivasik snack.
• Summary: first boil the peas, and then lightly fry in oil, but do not let it dry out, otherwise it will become tough again.Then, putting it in a bowl, blot it with a paper towel, and after removing excess fat, season with spices.
• But look how beautifully our Zairochka designed the Nohatkhurak! She even drove for beer on purpose for the sake of such a case! (I think she will not mind that I put her photo, otherwise this beauty is hiding somewhere in the "salad")
• 
• And finally, my favorite snack is with fried onions. This is exactly the one that Manka ate into one face the other day! But later, being ashamed, she did not repent - she lives by the principle: "The best defense is an attack", but let's act, they say, hard peas, overcooked onions and finally, she, they say, did not eat it, but destroyed it, shob anyone he did not get it anymore and did not harm! Well, you know - doctor ... the Hippocratic oath ... "do no harm", they say, and all that ... Otmazka, in general. I will not even talk about the consequences ... there it was not without it.
• Well, here we go "to our rams" to my favorite snack:
• 
• We fry onions as much as we want, from it the appetizer will only be juicier. Then we add our already boiled peas to the onion, right into the pan, add salt and spices, add a little water - for greater juiciness and warm up to hot. Then turn off the heat and add the chopped greens. All! Serve hot. I sprinkled paprika and a freshly ground pepper mixture on top of the appetizer. While the court is still in business, the peas will cool down a little and become the most delicious, tested! This appetizer instantly leaves the guest table. By the way, together with onions you can fry bacon cut into small strips or cubes - it also turns out very tasty. And yet, nohathurak with fried onions is good even for the third day, nothing will be done to it, you just need to warm it up in a micron and it is like new again.
• 
• Bon appetit to you all!
• 

Note

You can read more about Nohathurak here: 🔗

I have never eaten such a thing in my life! Need to try! I can do this

[Lenka]

Aaaaaaaa, Lenka, you did it!
I wore my eyes in the morning, I open the HP and see your nickname, literally in the first lines hit parade new messages. I didn’t understand the current, you didn’t go to bed yet - did you write the recipe for the night, or did you get so fucked up to write this wonderful message to mankind?

Well, in any case, you are a hero, let me squeeze thee and shit! Particularly impressed by the attempt to fry popcornsoaked chickpeas, are you there ... be careful how we are here without you ...
I’m thinking, maybe you need to boil it a little first, and then device fireworksfry?

Of course, the one on the second photo is the closest to me. Only the aunties poured into a bag at first just nohat, on top with an onion vinegar (though this is a street version, what kind of lemon and pomegranate nafik are there, judge for yourself?), and they poured either sweet or hot peppers on it at will.

We must look for Mistral chickpeas, I wonder why it is necessary to soak so little. I have a Fair, so everything is as it should be, soak overnight (for at least 6 hours), although cook for 40-50 minutes, also miracles!
Did you just cook in a saucepan on the stove? Now I only cook all kinds of legumes in a pressure cooker.

Thank you, friend, for the warm memories, and for the recipes, of course!

[Lenk, and Lenk]

Lenk, and Lenk, you sho did you go to sleep? or fought all night? Now you have to go after work for chickpeas, do, try ... Oh, how can you eat beautifully !!! Although I am not from your village, I will try to do it today!

I want to go to your village! I am also from Tashkent. I look at the pictures and choke on saliva. I love nohat, but still on a diet

Wow ! I love chickpeas very much, and my neighbor upstairs is from the Fergana Valley. At the first opportunity I will ask if she has her own way of preparing this dish.

And how would such a response to this kishlak from the side of a simple Russian village.

You need to arrange a flash mob of dishes from a wood-burning stove. All the same, the kitchen is destroyed and there is almost nowhere for my darling to cook))) I lied, of course (4 multi and an electric oven available), but what a motivation!)))

And how would such a response to this kishlak from the side of a simple Russian village.

A pork knuckle in a cast iron pot filled with mead ... well, or just ... sauerkraut

Aha, arrange it, Natasha, my mother-in-law, who lives in Bursa, has such a stove. On it, all dishes, including chickpeas, are so delicious.

The kitchen is destroyed anyway

sho, start again ??

Sho Lenka, I trained on rabbits, can I go?

Lenus Thank you, drukh! I am so glad that now I have a residence permit in a warm village And the same: girl_cray1: like a hole in the butt was lonely.
From an excess of feelings, I even forgot about the recipe. I went to cook, and I'll sprinkle everything with saliva

Did you just cook in a saucepan on the stove? Now I only cook all kinds of legumes in a pressure cooker.

Can I come in with a question? So I would love to cook legumes not on the stove, but 1. I'm afraid that they will run away 2. The manufacturer usually does not write the proportion of water-legumes and I'm afraid either to pour and digest, respectively, or not to top up / not to cook. From all this, the question does not escape? and How much water to pour? Can someone else share their experience on this topic ...

Leeyen, wow what a beauty I have prepared !!! The little hands are already stretching to soak the peas, and the little legs are running for beer themselves
We must proclaim you as a yakhshi oshpaz of our village!

Can I come in with a question? So I would love to cook legumes not on the stove, but 1. I'm afraid that they will run away 2. The manufacturer usually does not write the proportion of water-legumes and I'm afraid either to pour and digest, respectively, or not to top up / not to cook. From all this, the question does not escape? and How much water to pour? Can someone else share their experience on this topic ...

An interesting question, I somehow never thought about it, I always cooked on the stove, now I cook in a cartoon, and pour water by eye, I have nohat never run anywhere and never tried. You just need to pour more water, and of course soaked peas.

[Summer]

Summer, I do the same, and the question of proportions brought me into a great stupor. I cooked it in a cartoon, but how much to hang in grams

Probably it should be borne in mind that nohat swells very much, if I soak about half of a faceted glass of dry peas on pilaf, then in the morning I get about 700g. can of soaked peas, maybe that's the question? And how much to hang in grams not naaay

[Summer]

Summer, how much is that? Well, how much should the water cover it? And what program do you use to cook? Maybe that's why he doesn't run away ...

When I cook on the stove, I don't think about it, I pour a lot, drain the leftovers, but they (legumes) periodically try to escape from me, therefore I don't risk cooking in a cartoon ...

damn, girls, I feel like an armless inept

[Gata]

Gata, I have extinguishing on the prog, a little water covers the chickpeas (you can always top up). Yes, I change the water several times then, the process of gas formation after eating legumes is absent. Here are all experimenters and we create on a whim

Well, how can you get past that? Already the coffee choked on such delicious photos. Lenk, and Lenk, you know how to attract attention to yourself))
I hate peas ....., but for the sake of warm feelings for you and such a beautifully presented recipe, I'll take it and cook it. Ne zim, then at least I'll have a bite)) Or maybe the home-made ones will have a light meal with beer)
Young lad, daughter! Sit down, five for the recipe !!!

[Gata]

Gata, oh, well, here's the stupidity of clumsy self-control, don't!
I cook for pilaf on stewing, and for a side dish I just cook on soup, and cover, well, about if a can of peas, then 2 -2.5 cans of water, in a cartoon it does not boil very much. Well, so that nothing runs at all, you can put a double boiler.

It seems to have understood approximately, today I will come home from work and wet it. Then I will report back. Thank you girls

So I love him, but I'm always lazy to cook precisely because if you cook on the stove, then you have to sit and watch him.

Lenk kidding? Beauty-blooper, how I opened the recipe, already drooling began to flow from such photos))) And I'm at work (((And now I remember long and hard if I have chickpeas at home

sho, start again ??

We just repaired everything and everything that was possible, but we just got to the kitchen. We had a break for another year, because they were building a gazebo and demolishing the old one)).

In short, Masha, in your house this is an endless process)).

In short, Masha, in your house this is an endless process)).

Can I come in with a question?

The girls have already answered, but I'll add. I cook in a multicooker-pressure cooker, earlier in Lakuchin, now in Shteba. T-t-t, while nothing escaped, and where to run there.
But, be sure to soak, if there is an opportunity (for example, during the day), then change the water, I usually for the night, so I have in the same water.
As the girls already wrote, the chickpeas increase and, accordingly, you need 3-4 times more water (for soaking!). And already for cooking it is not necessary so much, it is already swollen. I also pour everything on the eye, then drain the excess.

I hate peas ...

These are not peas, these are chickpeas!

[Vasilica]

Vasilica, Vasya, and in time to cook in a pressure cooker? I cooked the last time in a cartoon, at least 6 hours ...etoiled to try and wait ..., it was good time before dinner

[Masha]

Masha, as if not to lie, it seems about 30 minutes on the dir. "beans", the pressure did not relieve, so it still came.
Hours 6, and before that soaked? It's somehow strange, I once cooked in a cartoon on stewing, in 2 hours it was ready, maybe even earlier, just such a program, and I was in no hurry.

And our needlewoman was tired, apparently she's still sleeping.

Virgo, although I have nothing to do with the village, I have a long-standing love for chickpeas. Now this is my main food product - from it the first, second and compote. Both baked goods and milk are my dietary perversions. But here's what I wanted to say: in our diet, it is recommended to soak the chickpeas with SODA overnight, rinse in the morning, bring to a boil, remove the foam, rinse, and then finally cook (I’m in Shteba, and before it in a pressure cooker). At first it seems long and tedious, but I'm used to it. Fermentation in the presence of baking soda minimizes flatulence - because it is because of this that many do not like legumes. I cook a lot at once, keep it in the freezer.
By the way, for the residents of St. Petersburg: until recently, there were 40 and 60 rubles per kg in Narodnoye. I bought 60, I was afraid of 40.
And Arka laid out a wonderful chickpea cake from Italian cuisine yesterday.

[Vasilica]

Vasilica, and do not say ... I soaked the Nanocht, as if I could not ... But such a perdimonocle ...

[Anna]

Anna, about compote is very interesting!

Anh, in our village (in the village), as far as I know, soaking with soda is due to the climate, well, and the volumes (if for sale) so as not to sour. By the way, they also boil, like with soda, even corn.
But I never added soda at home, I cook it, as described above. None of mine had any metirism, everything is fine.
Man, maybe some prehistoric chickpeas were?

These are not peas, these are chickpeas!

I see bukafki) I mean, legumes)))

Vasya, I bought it in Auchan, 2 months ago ...

[Anna]

Anna, about compote is very interesting!

Anh, in our village (in the village), as far as I know, soaking with soda is due to the climate, well, and the volumes (if for sale) so as not to sour. By the way, they also boil, like with soda, even corn.
But I never added soda at home, I cook it, as described above. None of mine had any metirism, everything is fine.
Man, maybe some prehistoric chickpeas were?

Well, compote is a figure of speech And soda, in my opinion, does not prevent sourness, only sour taste can neutralize. And if you cook it with soda - won't you feel the aftertaste? In short, this option of preliminary preparation may be useful to someone, I think.

I read here that 1kg of chickpea needs 1 hour. l. soda for soaking. I on the eye poured,: crazy: at the exit was gray chickpeas (cooked sooo fast) well, naturally with the taste of soda

Oh, how delicious everything is here!
Lenusya, as always, posted delicious photos, right along with the camputeer would have eaten aaaaa.
Nikoda did not eat that, I must try.
Thanks for the recipe !!!!

I read here that 1kg of chickpea needs 1 hour. l. soda for soaking. I on the eye poured,: crazy: at the exit was gray chickpeas (cooked sooo fast) well, naturally with the taste of soda

No, I soak with 1 spoon and rinse before boiling, then drain and boil in 3rd water. There is no taste of soda after such manipulations.

Well hold on, Lenok, I'll get to a normal computer, there will be those alaverds ...

[Anna1957]

Anna1957, well, so I'm vuuumnaya. I did it to rinse, but to see a dose of soda is not calculated

[Anna1957]

Anna1957, well, so I'm vuuumnaya. I did it to rinse, but to see a dose of soda is not calculated

Well, once ... it's okay, in short, as folk wisdom says

[Lenaaaa]

And if you cook it with soda - won't you feel the aftertaste?

I nina, I cook without soda myself. And what I ate before was sold in soooo huge cans, maybe they have some proportions, honestly, I don’t know. But the taste was not felt.
Lenaaaa, crawl out, I'm already tired of taking the rap for you!

[Lenochka]

Yes Lenochka our, probably, worked all night, wrote the recipe, now sleeps off !!!

And I have a question about Stebe on which program to cook it and how long?
Looks very appetizing !!!
Directly from the haute cuisine !!!
Yes, Len, you know how to start everyone, they have already run to soak the chickpeas!
I will definitely do it! Maybe not now, but I will!
I really want to try it !!!

I poured into the eye

that's how they got out of your house

Lenaaaa, crawl out, I'm already tired of taking the rap for you!

And I plowed the night for the whole village here, now you take the rap!
While I was asleep, so much has already been written here that I don't know where to start ...

Girls, thank you so much for appreciating my concoction so highly. How nice it is!
My answers, as I understand it, are no longer required for anything, you yourself figured it out.
Then I continue to indulge!

that I don't know where to start ...

How do you not know? You need to start like this: "My dear Manechka, I miss you so much when I see you, my little goldfish ??? Well, hello to everyone else too!"

And the skins should be removed from the chickpea after cooking, please tell me? The recipe misses this moment ...

Well, hello to everyone else! "

You are like in a cartoon: "Welcome, dear Carlson! Come on in too ..."

my little goldfish ???

Aha, FISH! Goldfish don't mock people! Stick, why did you buy me there for the "multicolored", smoked sprat!

And the skins should be removed from the chickpea after cooking, please tell me? The recipe misses this moment ...

You know, I didn't have any skins. I think that their peeling is a consequence of improper cooking, but I will not argue. And maybe it depends on the variety or on the old age of the peas ...
The one that I cooked on the package had a recommendation: soak in cool water (in no case in boiling water, the protein in the shell will brew and it will remain harsh, no matter how much you cook the peas), then rinse and cook for the first 10 minutes on high heat, and then on slow for 50-60 minutes. I cooked for an hour. No skins and chickpeas cooked very well.

smoked sprat

oh i'm sprat? Well fisse ... those kirdyk-delight has come!
They are not only multi-colored, but also very long chicks

With pimples, grish ... long, grish ... how interesting ...
What are you doing in an intimate shop?

that's how they got out of your house

you have to say for my beauty