uzbek cuisine overview

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uzbek food plan: 1. uzbek cuisine 2. the eating habit 3. the types of food 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. 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. many uzbek recipes have centuries-old history, and the process …

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linary traditions of turkic, kazakh, uigur, tajik, tatar, mongolian and other neighboring nations, settled on the territory of central asia. among dishes taken from other nations there are roast, kebab, bogursak, straws, pelmeni (meat dumpling), manti, lagman and etc. however in turn such native uzbek food as plov, dimlama, buglama, shurpa, mastava and many others are served at tables of many countries of the world. due to warm climate rich harvests of grain and legumes (green gram, pea) are gathered, and great variety of fruits, vegetables, grape, watermelons, melons, gourds, greens, berries and nuts raise here. all this gastronomical splendor is used in preparation of uzbek food. 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 …

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plov can only be dark. plov is the symbol of uzbek food. it is prepared in every uzbekistan family, whether uzbek, russian, tatar of korean. uzbek plov is the part of mentality of uzbekistan people. traditionally plov is cooked by men. 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. 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 …

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ivided into kaytnama (shurpa from fresh meat) and kovurma (shurpa from fried meat). kaytnama - shurpa is the most popular and has a gentle taste and aroma. the meat is cooked in large pieces, and the vegetables - whole or in large pieces. cooking should be done on a slow fire and it is impossible to allow a vigorous boil. kaytnama - shurpa is the most popular and has a gentle taste and aroma. the meat is cooked in large pieces, and the vegetables - whole or in large pieces. cooking should be done on a slow fire and it is impossible to allow a vigorous boil. in some areas, caraway seeds are added to the shurpa 50-60 minutes prior to being ready, for a better taste. the basic components are rice (pre-washed), which is put into a bouillon 25-30 minutes prior to being ready. mastava can be considered as …

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is one of the major components of the diet of the local population. in other places, it is prepared less often. manty is prepared from water based dough, which 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 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 …

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uzbek food plan: 1. uzbek cuisine 2. the eating habit 3. the types of food 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. 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 …

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