Uzbek dishes: recipes. Uzbek national meat dishes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Uzbek dishes are often perceived by many of our compatriots as native. And really: who hasn’t cooked pilaf at least once in their life? Yes, and lagman is a frequent component of a Russian dinner. However, this is only a small part of the delicious delicacies that the cuisine of sunny Uzbekistan can offer us. And today we will talk about unfamiliar, but very appetizing Uzbek dishes.

Chalop

Far from Central Asian cuisine, people do not even suspect how diverse Uzbek dishes are. There are a lot of soup recipes in Uzbekistan. Here is one of them related to summer first courses. In essence, it strongly resembles the usual okroshka, but the taste is radically different. And traditional sausage and potatoes are not included in chalop - it can be called a pure vegetable soup.

To begin with, radishes are cut in any quantity and in any way, then fresh cucumbers. If the last seeds are large, they are cleaned, if the skin is rough, it is removed. A large amount of cilantro, dill and chives are finely chopped with the addition of a few sprigs of basil. The garlic clove is pressed through with a press. Greens and garlic are rubbed with s alt. Both blanks are mixed in a saucepan andare filled with katyk, diluted with a double volume of clean water. Both liquids must be cold. The soup is flavored with lemon juice and pepper, and served similarly to the already mentioned okroshka.

Bayram plov

Before studying unfamiliar Uzbek main dishes, let's cook the famous plov, but not the one you are used to seeing on your table. For him, a chopped onion is fried in melted butter in a cauldron; as it turns red, medium-sized cubes of half a kilogram of lamb and small ones - fat tail (a little) are poured. Products are quickly fried and supplemented with carrot straws (take two large root crops). The quince is peeled and cut into quarters, the head of garlic is disassembled into cloves and peeled (the lower film is left). All this is thrown into a cauldron, fried for a couple of minutes, after which water is poured, spices (pepper, s alt and a set for pilaf) are introduced, and the dish is left on the stove until boiling. At this moment, two glasses of rice soaked in cold water for a couple of hours, a spoonful of barberry and a handful of dark raisins are poured into the bowl. Half an hour under the lid, mix and let it brew for about a quarter of an hour.

"Achuchuk": salad for pilaf

Whatever one may say, pilaf is quite greasy and heavy food. However, like many other Uzbek national dishes. To facilitate the work of the stomach, a light vegetable salad is certainly served with pilaf. And the most popular is Achuchuk. For him, the main thing is a very precise cutting of components. Onion is taken for two servingsonion, cut into half rings and disassembled with fingers into separate strips. They should be put in cold water for five minutes to remove bitterness, and then drained. It is impossible to use vinegar, traditional for European cuisine, for this purpose! The tomato is cut into almost transparent slices, hot pepper - into thin rings, purple basil - as small as possible. All components are mixed and left for a short time to let the juice flow. As an accompaniment to plov "Achuchuk" is just perfect!

Second Uzbek dishes: recipes with photos

Let's start with fragrant narkhangi - a national dish similar to our stew, but with an Uzbek flavor. In a thick-walled and thick-bottomed vessel, lamb is fried to a crust (you can use beef), chopped medium-sized. The meat is s alted, peppered and flavored with spices (crushed coriander seeds and zira), mixed with chopped dill and crushed garlic. Greens and garlic are taken in large quantities. Onion rings are laid out on top, on them - tomato slices, followed by carrot sticks. Along them are strips of sweet pepper, and the latest - potato cubes. Each vegetable is seasoned in the same way as meat, with the exception of s alt. A glass of water is poured along the wall into the cauldron, the container is tightly, without cracks, closed with a lid and placed on a medium fire. After boiling, it is reduced to a minimum, and the dish is stewed for a little more than an hour. Ready narhangi is mixed and generously sprinkled with fresh cilantro.

Dimlama

What distinguishes Uzbek main courses? Recipes almost always contain meat and vegetables. So each dish is completely independent and does not need additional side dishes. Dimlama is very popular among Uzbeks. There are a lot of options for it, and it is easy to prepare, since it does not require any intermediate processing of the components.

A pound of meat is cut, this time large, and laid out along the bottom of the dish in which the dish will be prepared. Quite thick rings of two onions are placed on it; they are seasoned with s alt, spices and pepper. Followed by two carrots, cut into circles. Plates of two fleshy tomatoes are placed on them, then there are mugs of a large eggplant, s alted and washed from bitter juice. The penultimate one will be large slices of potatoes (half a kilo), and the final touch is a layer of cabbage, cut into large flakes. After boiling the vegetable juices, the fire is turned on, and the cauldron is left on the stove for an hour and a half.

Kuen Gushti

Uzbek meat dishes usually involve the use of lamb. Last but not least, beef. But this dish is made from a rabbit. It is chopped in portions, well s alted and fried in a large amount of vegetable oil. Then the pieces are transferred to a smeared form, sprinkled with finely chopped onions and hidden in a hot oven for a third of an hour. When ready, the rabbit is generously sprinkled with chopped parsley and laid out on plates.

Buglama kebab

Everyone knowsthat shish kebab came to our picnics from the Caucasus. However, everyone has heard about kebabs, and almost everyone has tried them. But in fact, kebab is the same barbecue, only from minced meat and steamed. This kind of Uzbek dishes are prepared with different variations; try making a version called booglama. Meat - lamb is preferable, but beef will do - finely chopped. You can’t grind, otherwise you will get a primitive cutlet. The meat is mixed with chopped onions (it should only be a little less than lamb), s alt, pepper, grated parsley and vinegar. In this form, it is left to marinate for several hours. Then water is poured into the pan, a bowl with minced meat is placed in it, and a large container is tightly closed. Booglama kebab will take 2-3 hours to steam.

Zharkop

This is roast lamb. And this time, replacing it with other meat will not work: the very essence of the dish will be lost. The pulp should be finely chopped (but not crumbly), the onion should be chopped into small cubes, and the carrot should be chopped into strips. The latter requires a lot - half the weight of lamb. All components are loaded into a deep frying pan at the same time and fried over high heat until the meat is blushed. At this stage, water, tomato paste and spices are added. Stew until soft, but not until lamb is cooked. Medium-sized cubes of potatoes are laid last, and the roast is brought to edibility already in its entirety.

Yupka

All Uzbek dishes, the recipes of which we reviewed, did not include dough. But this cuisine is famous forincluding flour products! Everyone knows Samsa, we will not dwell on it, as well as on the well-known manti. It is better to prepare a festive dish with the funny name "yupka", which can be described as a multi-layer cake with meat. It is divided into portions, like a regular sweet cake, by cutting into triangles.

Preparing Uzbek dishes with dough is quite simple, since a simple, yeast-free version is used. A teaspoon of s alt is dissolved in a glass of warm water and poured into a bowl. Gradually, with kneading, half a kilogram of flour is added. The dough is brought to medium density, covered with a towel and settled for a quarter of an hour. Then it is divided into small pieces and rolled into cakes with a minimum thickness.

The filling is made from lamb according to the rules. However, here you can strictly not comply with this condition and take any meat, up to pork or chicken. A third kilo of pulp is chopped or ground, mixed with chopped two onions, peppered, s alted and fried until brown. Knead lumps!

Now the construction of the yupka itself. One cake is fried until golden on both sides and set aside. The second is browned only on one side, turned over and thinly laid with minced meat, which is closed with a delayed “pancake”. Minced meat is also spread on it and a raw cake is laid. When the bottom dough is fried, the stack is turned over so that the raw one is on the bottom, and the top cake is covered with minced meat and the next layer of dough. According to this technique, the yupka spins back and forth, increasing inthickness until both meat and minced meat run out. The finished “cake” is moved to a warmed dish, covered with a napkin and it takes 10 minutes.

If you have never cooked Uzbek dishes before, recipes with photos will surely inspire you to experiment. And in the future you will use the culinary experience of Uzbekistan more than once!