uzbek food

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1439727940_61233.pptx /docprops/thumbnail.jpeg uzbek food uzbek food www.arxiv.uz plan: uzbek cuisine the eating habit 3. the types of food www.arxiv.uz uzbek food www.arxiv.uz not for nothing people from all over the world like and honor the uzbek cuisine. it is one of the most savoury and various in tastes cuisine in central asia. only names of appetizing uzbek food make one’s mouth water. plov, manti, shurpa, shashlik, lagman, samsa have such wonderful smell that one can’t resist the temptation to taste all these dishes piping hot. many uzbek recipes have centuries-old history, and the process of preparing food is accompanied with various rituals, which have reached our days. all specific peculiarities of uzbek food have been forming for centuries. www.arxiv.uz national uzbek food is the separate layer of culture of uzbek people. unlike their nomadic neighbors, uzbek people always were a settled nation, which cultivated agriculture and cattle-raising. at their fertile …

acterized with wide use of meat: mutton, beef and horse meat. by the way, different regions of the country cook in their own way. on the north the preference is given to plov, roasted meat, pastry and lepeshka (bread). on the south people prepare wide variety of complex dishes of rice and vegetables and also make excellent desserts. www.arxiv.uz 7 uzbeks generally eat by hand and sit at the floor or at the low table – dastarkhan. at the beginning the table is served with sweets and fruits. later it is served with vegetables and salads. then it is the turn of soups – savory shurpa, thick mastava, etc. repast is finished with main dishes – manti, lagman, shashlik and plov. uzbek food is probably one of the main sights of uzbekistan, which will become the discovery for all gourmets. palov or plov www.arxiv.uz in almost every part of the …

arious ingredients and even there are some cook books dedicated only to this dish. in various regions of uzbekistan, people have their own recipes of uzbek plov preparation. for instance, bukharan people prepare plov with green gram. samarkand plov is light, fergana plov is brown on the contrary. in samarkand people put meat, carrot, rice in layers and steam it. in tashkent plov all ingredients are roasted at the beginning. commonly uzbek plov is cooked with rice, fresh mutton or beef, yellow or red carrot, onions and vegetable oil. traditionally, uzbek plov is prepared in a deep cast-iron pot (kazan), which is uniformly warmed and a dish is not burnt. uzbek cuisine shurpa www.arxiv.uz among the liquid dishes, various kinds of shurpa and mastava take an important place in uzbek national cuisine. the basis of these dishes is the bouillon of fatty meat. shurpa and mastava are prepared from fresh …

often prepared in the bukhara, kashkadarya, samarkand and tashkent regions and in the ferghana valley. dough with water or milk, with the addition of butter or eggs, is mixed . in 30-40 minutes, the dough needs to be unrolled in thin layers, which are cut in strips 8-10 cm. wide, covered with flour, put in a pile and cut into noodles. the meat is cut into small cubes; the potatoes, carrots and onions are fried in a small quantity of fat, with the addition of fresh tomatoes. fried vegetables are filled with cold water and boiled, the foam should be removed, and kidney beans and salt should be added. 12-15 minutes prior to readiness add heat and small portions of noodles. chuchvara www.arxiv.uz chuchvara is the most widespread national dish, sometimes seen under different names such as varak-chuchvara (pel'meni). in all areas, chuchvara is prepared with the same methods. the …

hich is unrolled in layers 4-5 mm thick and cut in squares of 12x12 cm. meat, vegetables or spices can make up the stuffing. manty is steamed for 35-45 minutes in a special pot (kaskan). manty is served with sour milk or sour cream. samsa www.arxiv.uz samsa is prepared in all areas of uzbekistan with various fillings: meat, pumpkin, herbs, etc. samsa is baked in a tandoor oven, as well as in gas ovens and on electric plates. for samsa, an ordinary stiff dough is mixed, left for 20-30 minutes, then unrolled in plaits and cut into pieces of 10-15 grams. it should not be thicker than 2-2.5 mm. the edges are thinner than the middle. the filling is put in the center, folded in the dough and baked at a high temperature. for the dough, the following ingredients are required: flour - 25 g, water - 105 g, salt …

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1439727940_61233.pptx /docprops/thumbnail.jpeg uzbek food uzbek food www.arxiv.uz plan: uzbek cuisine the eating habit 3. the types of food www.arxiv.uz uzbek food www.arxiv.uz not for nothing people from all over the world like and honor the uzbek cuisine. it is one of the most savoury and various in tastes cuisine in central asia. only names of appetizing uzbek food make one’s mouth water. plov, manti, shurpa, shashlik, lagman, samsa have such wonderful smell that one can’t resist the temptation to taste all these dishes piping hot. many uzbek recipes have centuries-old history, and the process of preparing food is accompanied with various rituals, which have reached our days. all specific peculiarities of uzbek food have been forming for centuries. www.arxiv.uz national …

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