Lajan Hot Sauce
Origin of the recipe
Lajan is a "fiery" sauce made from hot peppers. Other names include lazy, lazjan, and Uyghur adjika. Its origin is Kazakhstan, where people from the Chinese provinces populated by Uyghurs and Dungans settled. These peoples are credited with inventing lajan—a thick, red or greenish-brown paste made from ripe or green hot peppers. This seasoning goes well with almost any dish.
What do you need for cooking?
Ingredients
-
Salt
-
Garlic
-
Vegetable oil
-
Small hot pepper
-
Large hot pepper
-
Vinegar
Kitchen utensils
- Bowl
- Spoon
- A small ladle
Lajan sauce is a traditional Caucasian sauce made with tomatoes, garlic, hot peppers, and various spices. It has a rich, tangy, and spicy flavor, making it the perfect complement to meat dishes, shashlik, vegetables, or side dishes.
Step-by-step recipe
Step 1:
Place dried hot peppers, coarsely and finely ground, into a bowl.
Step 2:
Slowly add warm water to the pepper while stirring.
Step 3:
Pour vegetable oil into a saucepan and place it on the stove to heat.
Step 4:
Finely chop the garlic and add to the pepper.
Step 5:
When the oil is hot, add it to the spices and stir.
Step 6:
Add a pinch of salt and 70% vinegar.
Cooking tips
You can give the sauce a unique aroma using ground allspice, cloves, dried herbs, the oriental seasoning khmeli-suneli, and other spices to suit your taste.
You can use either dried or fresh hot peppers for lajan. Use a meat grinder or blender to grind them.
Lajan is best used freshly prepared. If you want to store it for future use, divide the sauce into small, tightly sealed jars and store them in the refrigerator. For longer storage, use sterilized, sealable containers, as you would for other winter preserves.
See also:
Sauce recipes
