So many of you keep asking for my recipe for Bukharian Korohan and now I am going to give it to you. I want to start by prefacing that I married Bukharian, I am not a trained chef and this recipe is just my rendition of this delicious dish. Plus, I do not even know how to spell it or pronounce it. All I know is it tastes out of this world!
It has become a staple in my house on Shabbat and whenever Ilya asks for anything specific cooked it is usually this. My man loves a good serving of meat and fried potatoes which is the basis of this dish.
I have continuously asked people in his family for their recipes and each time I get a different variation so I have gone on to make my own as well.
The base for the Korohan dish is meat, preferably veal or beef cutlets, tomato sauce and fried potatoes. It can easily be made for a Whole30 or Paleo diet as well if you swap a few things out.
I prefer to make the meat into meatballs because I cannot master forming it into cutlets. I have also made the dish with chicken drumsticks too. However, the fattier the meat the better the taste so if you’re down with cow, I recommend that.
For the Meatballs:
2 lbs beef (makes 16 meatballs)
1 tbsp Hawaj Seasoning (my newest addition to the meat)
1 tbsp Cumin
1 cup chopped Parsley
1 tsp Salt
For the Potatoes:
12 Yukon Gold Potatoes
Canola Oil or Oil of Your Choice for Frying (You can also bake if frying isn’t your thing)
For the Sauce:
½ of a 16 oz Can Crushed or Pureed Tomatoes
1 Green Bell Pepper Sliced
1 Large Yellow Onion Sliced
10 Portobello Mushrooms (also a newly added addition)
1 tsp salt
1 tbsp (or so) of Cumin
1 tsp Pepper
Chop the potatoes making french-fry like shapes and soak in salt water for 30 minutes.
Heat a large dutch oven or pot with Canola oil until it is hot enough to fry.
Begin frying the potatoes until they are golden brown
Once finished, set aside or keep in a warm oven until the remaining portions of this recipe are finished
Mix the beef, Hawaj, cumin, chopped parsley and salt in a bowl and form into balls.
Heat a large skillet with a bit of olive or coconut oil and begin to brown the meatballs on both sides. This should take about 10 minutes altogether.
Once the meatballs are browned on both sides add in the sliced onion and cook until semi-translucent. You shouldn’t need to add any more oil since you have the excess from the beef.
Add in the mushrooms and bell pepper and slight saute. Be careful not to break the meatballs.
Season everything in the pan with a bit more salt and cumin and add in the black pepper.
Next, depending on how much liquid is in the pan from the above ingredients I add anywhere between 8oz to 16oz of pureed tomato. I have also been in a pinch and have used diced - either way it cooks down completely.
After this, cover and bring the entire pan to a boil, reduce to a simmer and cook an additional 30 minutes. You may want to taste the liquid and see if you need more salt or pepper. It depends on your taste.
Get out your biggest platter. Place the fried potatoes on the bottom and then layer the meatballs and veggies and spoon on the remaining sauce. Note, I try not to add so much sauce because we love the crunch of the potatoes!