Earth almonds, chufa - this plant was probably in the diet of our distant ancestors. Peanuts belonging to the legume family received widespread industrial use. After flowering, its peduncle is buried in the soil, where the formation of fruits occurs. But the lesser-known chufa, a plant of the sedge family, forms nodules on the roots that are tasty, nutritious and healing.
Summer fans start to itch at the end of winter, and an obsessive thought revolves in their head: “What would you like to plant new this season?” And why not grow a treat for field mice, ants, if they live on your site! Of course, this is a joke: the crop will have to be saved from these parasites - after all, ants do not mind eating delicate young tubers, and field mice gnaw them whole.
Chufe is not necessary to allocate a special bed. It looks great as a border on flower beds. Caring for it is simple: weeding, watering if necessary, but keep in mind that chufa is a heat-loving plant. For the emergence of seedlings requires a temperature of 10−17 degrees, for normal development - 18−28 degrees.
Chufu is propagated by nodules; in our latitudes it is grown as an annual culture. The bushes reach a height of 40–70 cm, the leaves are harsh, shiny, bright green. Tubers resemble almonds to taste, they contain up to 35 percent fatty oil, sugar, starch, proteins, various trace elements.
Up to 300 new tubers can form on a single plant grown from one nodule. In the southern regions on irrigated lands the number of nuts is one and a half to two times more.
The earthen almonds are harvested in October when the leaves begin to turn yellow. And here you have to work hard. The fact is that the peel on the tubers covers them so tightly that it is problematic to remove it, and the taste with the peel worsens. First you need to thoroughly wash the nodules from the ground, then leave for several hours in clean water. And then, as long as anyone has enough patience, grind the nuts in their hands until most of the peel is separated.
If the harvest is large, then for winter storage the nodules are left in the peel, they will dry out two times. Before use, they are soaked for a day or two, while changing the water, and they restore their previous shape.
What can be cooked from chufa?
First of all, a wonderful refreshing drink - hordes, or orchids, as the Spaniards call it. In Spain, this drink is national. Every year there is a celebration in honor of the Orchad, in which everyone can enjoy this drink. In appearance, it resembles milk.
The Spaniards believe in a legend that says that once the Catalan king, who arrived in Valencia, moved to a feast and became ill. At this time, a girl approached him and brought a jug with a white cool drink. Having tasted a healing drink, the king exclaimed: “Or, chata!”, Which in Spanish means “This is gold!”
For cooking Chufa drink fresh tubers are passed through a meat grinder, dry tubers are pre-soaked for a day in water. The resulting mass is poured with warm boiled water in a ratio of 1: 4, insist for a day. Then filter and grind through a fine sieve. Sugar, cinnamon, and vanilla are added to the resulting milk to taste. Serve chilled.
Chufa turns out to be very tender and tasty. halva. To make it, you need to take one glass of tubers, two-thirds a glass of wheat flour, two-thirds a glass of sugar, 75 grams of milk, three tablespoons of vegetable oil, vanilla and cinnamon - to taste.
Fry nuts, grind in a blender or coffee grinder. Fry flour until golden brown, mix with nuts, add oil. Bring milk, sugar, vanilla and cinnamon to a boil and cook over low heat with stirring for 2-3 minutes. Combine both blanks, mix thoroughly, form briquettes.
A natural energy drink is made from tubers - coffee substitute. Roasted nuts are ground in a coffee grinder and brewed like regular coffee. It goes well with a little cinnamon and vanilla.
Chufa leaves are used to make medicinal tea, which is used to increase immunity and health, and it is also useful for diabetes.
Milk obtained from tubers is useful for people suffering from gastrointestinal diseases.
From the tops you can make an environmentally friendly pillow, which, according to herbalists, brings back sweet and calm dreams.
But magicians and sorcerers claim that the evil spirit is afraid of the chufu: where the chuf grows, warmth and peace are felt. If you keep the chufu in the house, then the house will be filled with life-giving light energy.
Description. Origin history
Brtuch is a dish of Armenian cuisine. It consists of a filling that is wrapped in thin-sheet pita bread.
The history of the origin of the brtuch dates back to ancient times. Bread in Armenia, as well as throughout the world, is one of the most important products, and pita bread is one of its types. Shepherds took it with them to pastures, they also had cheese with them, greens could be found fresh, and a quick and tasty snack appeared.
What is Brtuch:
To prepare a classic brtuch you need such products:
- Armenian lavash
- Chicken fillet,
- Vegetable oil.
You can also use the filling:
- Sauteed vegetables
- Boiled meat
- Mayonnaise or sauces,
To prepare this dish, the following equipment is useful:
- Kitchen stove,
- Cutting board,
- Medium grater.
Brtuch with chicken:
The recipe is quite simple:
- Cook the meat, and then cut into slices,
- Next, chop the greens,
- Grate the cheese
- Fry carrots, onions and mushrooms in vegetable oil,
- Mix the ingredients
- Put the filling on the middle of the surface of the bread,
- Collapse pita bread with an envelope,
- Well, the last step is to fry the brtuch in a pan.
How to wrap a brtouch?
Preparing the filling is not difficult. The most difficult and important thing is to wrap it. To do this, follow this instruction:
- Cut thin pita bread in half,
- On one of the halves, apply a thin layer of filling, so that there is little space left around the edges,
- Collapse the left and right edges so that the food does not spill out,
- Start wrapping from the bottom edge into a roll.
Brtuch: recipe tips
Important points when preparing this dish:
- Pita must be exactly Armenian,
- The filling can be anything, but greens and cheese must be present in the brenta,
- The cheese is taken in hard varieties.
If you like Armenian cuisine or just snacks with pita bread, do not forget to try the ancient and easy to prepare brtuch dish.
Master class in Armenian cuisine:
How to make viro
Rice flour - 120 grams
Corn (or rice) starch - 1 teaspoon
Grated or crushed chocolate - 50 grams
Sesame (or coconut) - to taste
Powdered Sugar - 30 grams
Water (warm boiled) - 4 tablespoons
Water - 2 cups
How to cook viro
1. Combine the flour with powdered sugar and starch, gradually adding warm boiled water, knead the dough. It should be soft, elastic. You can drip food coloring into the water for the dough - the dessert will be colored.
2. Pinch off pieces of dough, roll small balls out of it.
3. Flatten each ball, place chocolate in the center of the cake and roll the ball again. To make the uiro different in shape, you can put the dough into silicone molds coated with vegetable oil from the inside, then carefully remove it.
How to cook uiro in a pan
1. Boil 2 cups of water in a saucepan, place a colander (or a special perforated liner) on top, put cooked uiro in it, close it with a lid. Steam for 10 minutes.
2. Roll still hot uiro in sesame seeds (or in coconut flakes).
How to cook uiro in a slow cooker
Formed uiro put in a multicooker bowl, set the cooking mode for a couple and cook for 15 minutes.
How to cook Uiro in a double boiler
Put the uiro in the capacity of the double boiler, cook for 15 minutes.
Formed uiro put in a bowl for a microwave and set for 7 minutes in the oven, setting the power of 500 watts.
- Uiro - Japanese dessert, which is prepared from rice flour, sugar, water using steaming. The texture of uiro resembles marshmallows marshmallows chewing pastilles.
- Uiro - a kind of Japanese wagashi desserts. These homemade sweets made from natural ingredients are traditionally prepared for the tea ceremony. Wagashi are not stored for a long time, so it is recommended to eat them immediately after cooking.
- The cost of products for the preparation of uiro for this recipe is from 105 rubles. (average price in Moscow for July 2019).