In Uzbek, "achi" means "bitter" or "hot". The salad was originally served with hot chilli; today the heat is optional.
Achichuk is a simple Uzbek salad traditionally served with plov and shashlik as a fresh counterpoint to rich, fatty meat. It has very few ingredients: thinly sliced tomatoes, onion cut into thin half-rings, fresh herbs and a dash of vinegar. It takes 15 minutes to make and brings balance to an Uzbek meal.
Method
- 1
Slice the tomatoes into thin wedges or half-moons, cutting out the hard core.
- 2
Slice the onion into thin half-rings; cover them with boiling water for 30 seconds, then rinse in cold water to take away the bitterness.
- 3
Roughly chop the herbs.
- 4
Put everything in a bowl, season with salt and pepper and sprinkle over the vinegar.
- 5
Toss gently and leave to stand for 5 minutes.
- 6
If you like, add some diced fresh chilli and a drop of olive oil.
- 7
Serve at once, while the salad is cold and juicy.
Cook's tips
- The tomatoes must be ripe: unripe ones taste sour rather than sweet.
- Scalding the onion removes its bitterness; skip this step and the onion can overpower everything else.
- Use no more than a spoonful of vinegar: you want a light sharpness, not a marinade.
- Serve as soon as the salad is salted, or the tomatoes will release their juice and it will turn watery.
FAQ
Achichuk (Uzbek tomato salad): common questions
Yes, with lemon juice in the same amount. Vinegar is the traditional Uzbek choice.
Red or sweet onions, which are milder and sweeter. Ordinary brown onions need a thorough scalding to take away their bitterness.
Shashlik, beshbarmak, lagman or shurpa; in fact, any rich, fatty meat dish.
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Get the ingredients at Arkan Bazar
You will find rice, spices, dried fruit, nuts, non flatbread and tea for most of these recipes on our counter at Riga Central Market, Nēģu iela 7, open daily from 09:00 to 17:00.