At the mention of the Uzbek cuisine is represented first of all the famous risotto - a dish of rice, meat and vegetables, which became the original card of the national cuisine. However, Uzbek cuisine - is not only rice, but shurpa, cakes, dairy products and other original specialties, sometimes very exotic to the European point of view.

Key differences

If we try to characterize the Uzbek national cuisine in a word, we can say that this nourishing food. Stay hungry impossible chefs do not spare the oil and sheep's tail fat, meat and spices, vegetables and sugar. Once the Uzbeks were a nomadic people, and in memory of this, along with the popular all Asian cuisines are willing to eat lamb and horse meat. Meat during cooking do not regret: to prepare some types of pilaf, for example, meat, should be taken as much and rice. It is also used a lot of cottonseed oil, which is sure to overheat before frying, thus purified from unwanted impurities. But poultry fat's not cooked, eggs, fish and mushrooms also not held in high esteem. Spices are used sparingly.

The national cuisine of Uzbekistan is quite labor-intensive: many dishes are prepared by hand, for the preparation of other dishes require long preparation. For example, celebratory sumalyak ritual meal prepared from wheat which is first allowed to grow for several days, then milled and then boiled in cottonseed oil for 12-24 hours.

Interestingly, cooking in Uzbekistan traditionally occupied by men. This applies not only cooking festive plov quintals of rice and household cooking.

The traditions of national cuisine of Uzbekistan is unlikely to appeal to those who follow the figure: a very high-calorie meals, portions are large, and account for the main meal for the evening. During the day, the Uzbeks prefer a light meal, but in the evening on the table are certainly bold fragrant pilaf, manta rays Manti: big "brothers" dumplings   or Lagman. There are hand made helping yourself a piece of cake.

Sweets have a distinct taste that can even seem cloying. For example, in the Uzbek variety of jam - Kiyomi - sugar can be much more than fruit. At the same time no less popular pekmez prepared without any sugar: fruit and vegetable juices and boiled condensed or evaporated in the hot sun.

Uzbek soup

Even Uzbek soup is very high in calories: foods are fried first and then poured boiling water. Soups prepared very thick, they contain a lot of fat, cereals, vegetables, especially onions. Often serve as the basis for soups dairy products. It is believed that such milk soups - a legacy of the nomads. In general, dairy dishes are quite popular - it is traditional for Central Asia katyk resembling yogurt Kefir: a unique drink for health and harmony And ayran (diluted with water katyk) and suzma, and much more. In addition to cow's milk is used as sheep, buffalo and even camels.

The most famous Uzbek soup is considered to be shurpa, which is made from meat or small game with vegetables. In Shurpa always included a large amount of onions, meat is also not spared, so the soup turns thick and bold. The amount of liquid in Shurpa typically less than half cup per serving, so that this is quite possible to eat soup.

Also popular cereals soups, which are prepared by special technology: sliced ​​vegetables and meat is first fried in bacon fat tail, and only then with cold water, bring to a boil and fill with cereals. These also make a thick soup.

Pilaf

There are many varieties of pilaf, which may differ significantly from each other, both in composition and in the preparation technology. For example, in addition to the lamb pilaf can be used for horse sausage, game or chicken. Rice sometimes partially or completely replaced by wheat, mung bean or pea. Vegetable pilaf is always used yellow carrot, spice - a mixture of barberry, cumin and red pepper.

Generally, cooking pilaf consists of three main stages:

• Perekalivanie oil;
• Preparation zirvak (meat and plant parts);
• The addition of rice (wheat, oats) and finish cooking.

Perekalivanie oil needed for its purification from unnecessary impurities. Perekalennoe oil does not burn and informs the dish a special flavor. Typically, to prepare pilaf using a combination of vegetable and animal fats. This cottonseed oil made combined with a fat horse, goat linseed, sunflower - with mutton. Sometimes only used vegetable oils, such as sesame.

In perekalennoe oil added diced meat, onion and carrot sticks. Carrots should be just as much, and meat. The overcooked zirvak add spices, salt and a little water. The next step - the addition of rice, which should not mingle with zirvak. Figure gently fill with water, and then brought to readiness without lid over high heat. When the water from the surface evaporates completely, a pilaf cauldron covered dish and leave the dish for fifteen minutes. Then remove the plate, trying to keep condensate from it missed the pilaf.

Pilaf or mixed layers are laid: Fig first, then the vegetables and then the meat. Eat pilau hands rolling up the rice into balls.

A variety can be considered Siauliai pilaf - meat and rice, which include a lot of onions, carrots, tomatoes and fat. With meat and prepare a variety of porridge made of corn flour, wheat, peas.

Flour products

Respects in Uzbekistan to bread and flour products. This variety of cakes and pies, such somsa and noodles of different species. With tortillas involves a lot of traditions, for example, they can not put the "face" down, and prepare to be only an even number of cakes. The dough is commonly used yeast, but also extended to butter puff or with the addition of fat.

Uzbek pies with lamb and onions (sometimes with herbs) are known far beyond the borders of Uzbekistan. Traditionally samsa made from unleavened dough and fry in boiling oil until light yellow in color What color is combined yellow: Armed and Fabulous .

Maria Bykov

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