Ingredients with Measurements:
- 1 cup tusha shinni (rice flour)
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups fresh spinach, chopped
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large pot, bring 2 cups of water to a boil. Add 1 teaspoon of salt and stir until dissolved.
2. Slowly add 1 cup of tusha shinni while stirring constantly with a wooden spoon.
3. Reduce heat to low and continue stirring until the mixture thickens and forms a dough-like consistency.
4. Remove from heat and let it cool for a few minutes.
5. Divide the dough into small balls and flatten them into discs.
6. Heat 2 tablespoons of olive oil in a skillet over medium heat.
7. Add chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
8. Add chopped spinach and black pepper and cook for another 2-3 minutes until the spinach is wilted.
9. Place the flattened tusha shinni discs on top of the spinach mixture.
10. Cover the skillet and cook for 5-7 minutes until the tusha shinni is cooked through.
11. Sprinkle grated Parmesan cheese on top and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 24g
Protein: 5g
Fiber: 2g
Sodium: 470mg
Substitutions for ingredients:
- Tusha shinni can be substituted with cornmeal or semolina.
- Olive oil can be substituted with any other cooking oil.
- Parmesan cheese can be substituted with any other grated cheese.
Variations:
- Add chopped tomatoes or bell peppers to the spinach mixture.
- Use kale or Swiss chard instead of spinach.
- Add cooked ground beef or chicken to the spinach mixture.
Tips and tricks:
- Make sure to stir the tusha shinni constantly while adding it to the boiling water to prevent lumps.
- Use a non-stick skillet to prevent the tusha shinni from sticking.
- You can also bake the tusha shinni discs in the oven instead of cooking them on the stove.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
Serve on a plate with a side salad or roasted vegetables.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or basil, on top.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Roasted sweet potatoes or grilled asparagus.
Troubleshooting advice:
- If the tusha shinni dough is too dry, add a little more water.
- If the tusha shinni discs are falling apart, add a little more flour to the dough.
Food safety advice:
Make sure to cook the tusha shinni discs thoroughly to prevent foodborne illness.
Food history:
Tusha shinni is a traditional dish from Azerbaijan, made from rice flour and water.
Flavor profiles:
Savory, garlicky, and cheesy.
Serving suggestions:
Serve hot as a main dish or a side dish.
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