uzbek dishes. taqdimot 16 bet.

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презентация powerpoint tashkent pharmaceutical institute the department of foreign languages theme: uzbek dishes. write: ______________________ check: ______________________ theme: uzbek dishes. plan 1. national uzbek dishes. 2. samsa. 3. narin. 4. laghman (hand-made noodle). 5. manti. 6. shurpa. 1. national uzbek dishes. with roots in the food culture of central asia, the national cuisine of the uzbeks shows a great variety of dishes. in addition to their own roots, this wealth in variety and numbers of dishes can be explained by the interaction with neighboring cultures and the rich possibilities afforded by nature. uzbek people have well-developed cooking techniques as well. main dishes and baked goods cooked in the tand?r, or pit oven, are especially flavorful. in addition, the large aluminum or stainless steel pots used for steaming foods also contribute both to the food’s flavor as well as its nutritional value. it is believed that cooking dishes in glazed clay …

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in each of the rounds, bring the edges to the center and crimp to close. 5. place upside down in a greased baking pan, brush with egg yolk, and cook in the oven. note: in place of meat, you may use spinach. narin is popular among the uighur, uzbek, kirghiz and kazak people. first the lamb will be boiled with carrots.when its ready, lamb and carrot will be chopped into small pieces and mixed with the boiled noodles. the lamb soup is also served to mix with the noodles, thus it brings a superb taste to the dish. 3. narin. ingredients: dough: 1 kg flour water to make a stiff pasta dough 2 kg horse meat 4 medium onions 2 large carrots 3-4 medium tomatoes salt to taste 500 gr sunflower oil 1 t black pepper 1. divide the meat into large pieces. place in a pot and add water …

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hinner by rolling it. after some minutes, it will be stretched repeatedly by hands, and it becomes very thin. it will be boiled until it's well-cooked. then it will be mixed with stir-fried meat vegetables (chili pepper, cabbage, garlic, tomato) and sauce. according to your taste you can add some vinegar or chili sauce. ingredients: 1 kg or 7 1/2 cups flour 400 g (14 oz.) mutton or beef 1 egg 3 potatoes 1 green radish 1 carrot 100 g (3-4 oz. ) cabbage 4 onions 4 tomatoes 1 head garlic salt and cumin. make stiff dough out of flour, eggs, salt , and water, let stand for 10 min. roll out dough into flat layer about 1-2 mm (1/20 in.), cut into noodles and boil in salted water. drain, saving the water for the sauce, and rinse with cold water. 1. in very hot oil, fry sliced onions, strips …

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amb and vegetable soup, also known as shurpa (sho’rpo) is a well-known central asian soup. there are a lot of ingredients that are used while cooking this dish. most often there are chickpeas (garbanzo beans) added to give it an authentic taste. 6. shurpa. ingredients: 500 g (18 oz.)mutton 100 g or 3/5 cup vegetable oil 500 g (18 oz.) potatoes 1 bunch (1 oz.) each dill and fresh coriander 4 onions 4 tomatoes 1 chili pepper 2 tablaspoons tomato paste 1 apple ground black pepper bay leaf salt and spices to taste 1. cut meat into small pieces and sear in oil until brown. 2. add sliced onions and tomatoes, and saute another 7-10 min. then put in potatoes and stir well. 3. pour in 2.5-3 liters or quarts of water, add salt and bring to a boil. 4. then add whole chili pepper, chopped dill, and fresh coriander. …

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презентация powerpoint tashkent pharmaceutical institute the department of foreign languages theme: uzbek dishes. write: ______________________ check: ______________________ theme: uzbek dishes. plan 1. national uzbek dishes. 2. samsa. 3. narin. 4. laghman (hand-made noodle). 5. manti. 6. shurpa. 1. national uzbek dishes. with roots in the food culture of central asia, the national cuisine of the uzbeks shows a great variety of dishes. in addition to their own roots, this wealth in variety and numbers of dishes can be explained by the interaction with neighboring cultures and the rich possibilities afforded by nature. uzbek people have well-developed cooking techniques as well. main dishes and baked goods cooked in the tand?r, or pit oven, are especially flavorful. in addition, the large a...

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