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// Uzbek cuisine
Achichuk
Achichuk is an Uzbek salad of thinly sliced tomatoes and onion, seasoned with herbs and the sharpness of chili pepper. Its name is linked to the sharpness of its taste. The salad is not dressed with oil or mayonnaise: the juice of the tomatoes makes the dressing on its own. It is served with fatty meat dishes and plov.
Achichuk does not need to be dressed with oil, sour cream, mayonnaise or yogurt, since tomatoes release a great deal of juice.
// Ingredients
- Tomatoes
- Yellow onion
- Hot pepper
- Basil
- Salt
// Historical background
Achichuk is a traditional salad of Uzbek cuisine, whose name is linked to the sharpness of its taste. It is served as an accompaniment to hot dishes, and in Uzbekistan it is often prepared to go with plov: fresh vegetables balance the richness of the meat dish.
The vegetables for achichuk are cut very thin, with the tomato held in the air and cut with a pchak knife, which is how it has traditionally been prepared. The Uzbek pchak knife appeared at the end of the 14th or beginning of the 15th century, and its shape has changed very little since. Achichuk is not reduced to one exact recipe: it is more a method of preparation, in which the essentials are ripe, juicy tomatoes, onion and herbs. Versions with other kinds of onion and herbs exist.
