Bedana Salad
I came across this salad with the interesting name "Bedana" on a website. It turns out this salad is part of modern Uzbek cuisine, and "bedana" translates as "quail."
The Bedana salad is made with simple and affordable ingredients, which is precisely why I wanted to try it. It's quite filling and perfect as a standalone dish. I made two servings—one for me and one for my daughter. My husband, however, saw the fried potatoes and didn't want to try them, asking for the beets on the side. Well, he's the boss here.
Prepare the necessary ingredients from the list. Boil or bake the beets and hard-boil the quail eggs in advance.
Peel the potatoes, grate them using a Korean grater, and rinse with cold water until the water runs clear. Then place the potatoes on a napkin to dry.
Heat vegetable oil in a frying pan, add the potatoes, and fry until done. I didn't fry them too much, but if you prefer, you can fry them until golden brown. Place the potatoes on a paper towel to absorb any excess oil.
The beets should also be grated on a Korean grater.
Place a handful of beets in the bottom of each serving bowl. Season with salt and pepper.
Then add some potatoes. Add salt.
Repeat the layers again, placing the beets on top. Pour sour cream into the center of the salad. Cut the quail eggs in half and arrange them in a circle.
Sprinkle the Uzbek salad "Bedana" with walnuts and garnish with parsley leaves.
Bon appetit!
