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Quymoq
Quymoq: Uzbek fried breakfast puffs with tea and jam
UzbekQuymoq are small fried dough cakes that Uzbek grandmothers make on weekend mornings in Tashkent and the Fergana Valley, served hot in a pile with green tea, sugar, honey or fruit jam. A soft batter of kefir, egg and flour is dropped into hot oil, puffs up and turns golden. The mistake is frying in oil that is not hot enough; the cakes drink it and turn heavy. Test with a drop of batter first. Chef's tip: use a spoon dipped in oil to drop the batter; it slides off cleanly and every cake keeps a neat round shape.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 cup kefir or buttermilk
- 1 egg
- 1 tbsp sugar
- ¼ tsp salt
- ½ tsp bicarbonate of soda
- 8 oz plain flourabout
- 1 ¼ cups sunflower oilfor shallow frying
- 4 tbsp apricot jamto serve
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Method
0/5 doneStep 1: Whisk 1 cup kefir or buttermilk, 1 egg, 1 tbsp sugar, ¼ tsp salt and ½ tsp bicarbonate of soda in a bowl; it will froth slightly.
Step 2: Stir in 8 oz plain flour until you have a thick batter that drops slowly from a spoon. Rest for 5 minutes.
5 minStep 3: Heat 1 ¼ cups sunflower oil in a frying pan to 3 cm deep over a medium heat until a drop of batter sizzles and rises at once.
Step 4: Drop tablespoons of batter into the oil and fry for 2 minutes a side, until puffed, golden and cooked through when one is broken open. Drain on kitchen paper.
15 minStep 5: Serve hot with 4 tbsp apricot jam and tea.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 9 g
- Carbs
- 44 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does quymoq take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of kefir or buttermilk?
- Milk with lemon juice or white vinegar: 1 tbsp per 240ml (1 cup) milk, left for 5 minutes.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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