On the territory of modern Uzbekistan we lived in different times different peoples, both nomadic and settled tribes. Because of this Uzbek cuisine extremely diverse: in addition to traditional for the entire Central Asian Uzbek cuisine menu also present unique dishes that do not qualify anywhere else.

Features

Uzbek cuisine is well-known not only in Central Asia but also beyond its borders: it is difficult to find someone who has never heard of the famous Uzbek pilaf Uzbek pilaf: East - a delicate matter . Other dishes are less known, but no less tasty. A variety of Uzbek cuisine is due to the fact that on the territory of the country in the old days were many different tribes. From mixing culinary traditions of nomadic and settled tribes and was born this unique cuisine.

Dietetic Uzbek cuisine can hardly be called: food is pretty greasy, and there they made a lot. Fish is eaten very rarely, raw vegetables are offered only as an appetizer before the fatty meats. More often, vegetables fried in a large amount of fat and add to the meat. Eggplant and mushrooms in Uzbekistan unpopular egg dishes are also very small.

The most popular meat in Uzbekistan is the lamb. Somewhat less in the food consumed beef, horse meat or poultry. A characteristic feature is the preparation of meat with bones. This method of cooking makes the taste more dishes rich: soups and sauces are richness, thick. Very popular meat products to the test - Lagman, manti, samsa and others. Many of these dishes are steamed in a special pot.

Very popular pastry - it can be different types of noodles (Laghman), manta rays, and a variety of cakes Patties. Hospitable dish   and lozenges. His specific pleasant taste Uzbek bread owe a special oven - tandoor, the walls of which they are baked. Used yeast dough or puff. By lozenges are treated with respect, with a variety of bread products associated rituals. For example, the table always served an even number of cakes, and the breaking of one of them, a senior member of the family is a signal to the beginning of the meal.

An important place in the Uzbek cuisine occupy soups - they are prepared very thick and richly seasoned with fats. The soups are sure to add a large amount of onions and other vegetables (carrots, pumpkin, turnip), grains (such as rice) and legumes. Sometimes soups made on the basis of lactic acid.

The unique taste of spices give the Uzbek dishes. Basil, turmeric, red pepper, cilantro, tarragon, mint, barberry and fennel give a distinctive flavor to savory food. Sometimes used and garlic.

Meal in Uzbek

The main meal is usually falls on the evening when the heat subsides, you can escape from everyday worries and relax in good company. In addition, the preparation of many dishes Uzbek time-consuming, so many dishes reach readiness for dinner only.

Begin the meal with tea. For green tea served sweets - jams and dried fruits. Then the time comes to fruits that are served by the Uzbek traditions not only for dessert but also before eating and even in between hot and cold.

Then the time comes to meat dishes. They are usually there are at least a dozen. Untrained person can seem to eat that amount of food for the evening can not be, but the Uzbeks are not in a hurry: in pleasant company dinner can take a long time. Thick and hearty soups are replaced juicy manta rays Manti: big "brothers" dumplings   pilaf or bold, and in between guests are offered horse sausage, greens and sweet tea.

Today Uzbek dishes are popular outside the country. Probably everyone at least once in their lives tried pilaf (though not quite cooked properly), treated mantle or bought on the way home from work hot Uzbek bread, baked in the tandoor. The Uzbek restaurants that exist in many countries, you can try Shurpa and Lagman, dolma and exotic oriental sweets. Many dishes can be cooked on its own, although it often requires special utensils (kettle, mantovarke, etc.) or special products (for example, yellow carrots).

Home entertainment

Most importantly, the Uzbek dish - a pilaf. Pilaf and eat during the week and on holidays, the holiday pilaf recipe may differ significantly from the pilaf recipes that have made ordinary days. For example, there is a special wedding pilaf recipe - with raisins, chickpeas and various spices.

Varieties of plov in Uzbekistan are many: with lamb, horse sausage, poultry, rice, wheat, peas. Sometimes even cook pilaf without meat, adding to the rice raisins and other dried fruits. Methods for preparing dishes vary by region. But most of the pilaf includes lamb, rice, onions, carrots, cumin and Barberry.

Prepare rice, like most other Uzbek dishes are traditionally male. During the holidays, when you need to cook risotto for a variety of guests from hundreds of kilos of rice, usually turn to the professionals.

Sumalak

There are Uzbek cuisine and dishes that are cooked only women. For example, it is believed that the man's hands can not tolerate sumalyak - festive food from wheat germ. This ancient ritual meal is very useful, but its preparation takes sometimes several days.

Sumalak decided to cook before the spring work in the fields. At first germinated wheat grain, then they are ground and brewed together with flour, walnuts and cottonseed oil in a large pot for hours. Interestingly, the nuts are cooked directly in the shell - split it just before serving, adding nucleoli in the finished dish. To sumalyak not burn in the pot add small stones. Before eating them clean, but if someone will get a stone, then you can make a fondest wish - legend has it that it will come true.

Traditionally sumalyak prepare the songs, dances and accompanied doira. Chilled dish resembling jelly light brown hue to the table. It perfectly restores strength and improves mood.

Maria Bykov

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