uzbek foods

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1458188385_61975.ppt презентация powerpoint www.arxiv.uz 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 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 valleys uzbek people raised vegetables, fruits and cereals; they bred cattle, which were the source 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. 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. www.arxiv.uz www.arxiv.uz uzbek soups - a storehouse of flavor and taste soups are very popular in uzbekistan and take an important place in national culinary. uzbek soups are quite thick and rich of such vegetables as carrot, beet, onion, greens and various spices. the most popular uzbek soup …

he part of mentality of uzbekistan people. traditionally plov is cooked by men www.arxiv.uz www.arxiv.uz there are over a thousand of recipes of cooking uzbek plov with various 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. www.arxiv.uz www.arxiv.uz 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. www.arxiv.uz www.arxiv.uz uzbek meat dishes main meat dishes of uzbek cuisine …

is also used for cooking, especially for baking in a tandoor www.arxiv.uz www.arxiv.uz in the preparation of the second course dishes made from pastry usually used such methods of cooking as: heat treatment, boiling in water, boiling in broth, in milk, passerovanie, stewing, longing, frying, and frying followed by boiling, etc. the most popular uzbek floury dishes are samsa, traditional patty cooked from flaky pastry with meat or other filling, manti, steamed patty with meat or other filling, khanum, steamed roll cooked from pastry with meat filling, chuchvara, soup with dumplings, various patties and other dishes. many uzbek floury dishes such as samsa are baked in a tandyr oven that provides very high temperature of baking and unique smell and peculiar taste. www.arxiv.uz www.arxiv.uz noodles are used in many traditional uzbek floury dishes, both in first and second courses. there are lagman (noodles with thick gravy of meat and vegetables), …

k national holidays. they are traditionally prepared on the eve of nawruz (uzbek new year) and other festivities. www.arxiv.uz www.arxiv.uz list of kebabs this is a list of kebab variants from around the world. kebab is a dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the middle east before spreading worldwide. lamian is a type of chinese noodle. lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. the length and thickness of the strands depends on the number of times the dough is folded. this unique method of making noodles originated in china. the songshi yangsheng bu (chinese: 宋氏養生部), which was written by song xu and dates back to 1504, has the earliest description of the method to make lamian. www.arxiv.uz www.arxiv.uz description lanzhou lamian after repeated stretching lamian ready to …

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1458188385_61975.ppt презентация powerpoint www.arxiv.uz 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 www.arxiv.uz national uzbek food is the separate layer of culture of uzbek people. unlike their nomadic neighbors, uzbek …

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