Tomato onion sauce is a simple sauce served alongside besbarmak at Kazakh tables, made by softening onion in broth and lightly thickening it with tomato. It comes together quickly with few ingredients and its lean profile makes it heart-friendly.
Add the thinly sliced onion to the lukewarm water and simmer over low heat for 10 minutes until translucent.
Add the grated tomato to the pot with the black pepper and salt, and simmer for another 8 minutes until slightly thickened.
Take the sauce off the heat and let it rest for 5 minutes so the flavours settle.
Add the onion to lukewarm broth rather than boiling broth; onion dropped straight into boiling liquid softens on the outside while staying firm in the middle.
Soğanı tarifte yazan 10 dakika yerine tam 18 dakika pişirdim çünkü dilimlerim kalın kalmıştı, yarı saydam hâle gelmesi benim ocağımda gerçekten çok daha uzun sürdü.
Soğanı et suyuyla değil sade suyla pişirdim çünkü elimde et suyu yoktu, sonuç yine de güzeldi ama biraz daha hafif kaldı, evdekiler yine de çok beğendi.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.