Noʻxat shoʻrak: Uzbek Chickpea and Meat Dish
A hearty Uzbek dish of tender chickpeas and meat topped with a fresh onion and tomato salad and served on a large platter.
Nuxat shorak differs from ordinary soups because it contains less liquid, focusing instead on tender chickpeas and meat. Making it does not take too much time, but soaking the chickpeas in advance is a crucial step. The finished dish is transferred to a platter and served topped with a fresh vegetable salad.
Why soaking the chickpeas is mandatory
Dry chickpeas are very hard, and if you boil them straight away, it can take hours. Leaving them in warm water for at least four hours helps them absorb moisture, soften, and cook much faster.
- Check the water level from time to time because the chickpeas will absorb it quickly.
- Use warm water during the soaking process.
- Skimming off all the foam as soon as it starts boiling ensures a clear broth.
Nutrition
Per serving (≈ 450 g). Approximate values.
How to make it
7 steps · start a timer right inside a step
Soaking the chickpeas
Rinse the dry chickpeas thoroughly, place them in a bowl and pour warm water over them. Leave them to soak for at least four hours, topping up the water if the level drops.
Combining meat and chickpeas in the pot
Drain the soaked chickpeas and transfer them to a heavy pot. Place the chopped meat on top, then sprinkle with salt, pepper, and cumin seeds.
Boiling and skimming
Pour cold water over the ingredients and place the pot over heat. Once it reaches a boil, use a spoon to completely remove the foam that forms on the surface.
Simmering
Close the pot securely with a lid and cook over medium heat for thirty minutes. Both the chickpeas and the meat need to reach a tender texture.
Preparing the salad
While the dish cooks, slice the onion and tomatoes into thin half-rings. Season them with salt and half a teaspoon of pepper, then toss to combine.
Slicing the meat
Remove the cooked meat from the pot and cut it into bite-sized pieces. Strain the chickpeas separately.
Assembling the dish
On a large serving platter, spread the soft chickpeas in an even layer. Place the sliced meat on top, and finish by piling the seasoned onion salad right in the center.
Cook’s tips
- 1Do not let the chickpeas run out of water during soaking, otherwise they will stay hard.
- 2Cutting the meat into smaller pieces helps it cook faster and makes it easier to eat.
- 3Prepare the onion and tomato salad shortly before serving so it stays crisp.
- 4Using coarsely ground black pepper gives the dish a much better flavor punch.
Serving & storage: Present this dish in deep bowls with the salad piled high in the center to balance the richness of the meat. Leftovers can be kept in an airtight container in the refrigerator for up to three days and should be reheated gently on the stove with a splash of water to prevent sticking.
What to serve it with and how to store it
This dish is usually eaten together from a large communal platter, accompanied by strong hot tea. Leftovers can be kept in the refrigerator for up to two days.
- Do not mix the onion salad into the dish beforehand, otherwise it will release too much liquid.
- Add a splash of water when reheating the leftovers.
- Enjoy it hot alongside fresh flatbread.
The bottom line
Even though nuxat shorak uses simple ingredients, it stands out with its hearty and distinctive flavor profile. Following the cooking technique ensures you get an authentic traditional meal at home.
