2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The specifics of local agriculture is the main thing that influences the features of Uzbek cuisine. Grain farming, sheep breeding are the most developed industries in the state, which is why the most popular products here are noodles, bread, lamb.
Seasonal influence
Uzbek cuisine is associated with fragrant, fatty, moderately spicy dishes. And indeed it is. But there is one feature: Uzbek dishes can be divided into two parts, since seasonality plays an important role here. In winter, pickled vegetables, dried fruits and rather fatty meat are used for cooking, but in summer the food is lighter, it is based mainly on fresh vegetables and fruits. Uzbek cuisine involves the presence of a large number of spices and spices, such as basil, black pepper, coriander, hot red pepper are especially loved. Most often, vegetables are used in cooking: potatoes, pumpkin, carrots, garlic and tomatoes.
The most popular dish
Speaking of Uzbek cuisine, of course, everyone immediately remembers the world-famous pilaf. Indeed, this is one of the most popular dishes in Uzbekistan, which is fried pieces of lamb with lots of onions, carrots, with the addition of rice groats. Pilaf here is not just a favorite dish - it is a cultural symbol of the country. It is traditionally prepared by the owner of the house himself, serving this dish to guests is a symbol of good location and respect. There is even a joke saying that Uzbek cuisine consists of 100 dishes, 95 of which are varieties of pilaf. And although dozens of varieties of this dish are known here, there are still many dishes that could be proud of in this state.
No less famous and favorite dishes
Uzbek dishes such as lagman, shurpa, mastava, samsa, manti, chuchvara, dimlama are also known all over the world. No less interesting and loved are various kinds of kebabs and shish kebabs.
The choice of hot soups here is quite wide, but Uzbek cuisine, whose recipes are interesting and unusual, cannot boast of an assortment of desserts. The meal is usually completed by compote of dried fruits and fresh fruits, sometimes halva and nuts are served at the table. But sweet pastries are unlikely to be found here.
Drinks
As in other Central Asian countries, green tea is a traditional national drink in Uzbekistan. This drink has both gastronomic and cultural significance here. Nonea meal is not complete without green tea, this drink is a symbol of hospitality. Black tea is also found, but they drink it much less than green tea.
Uzbek plov
As you can see, Uzbek cuisine can be quite interesting and varied. Her recipes are numerous. But, as mentioned above, pilaf is the most popular dish in Uzbekistan. Consider the recipe for making the real pilaf.
Ingredients:
- Lamb - 1.2 kg.
- Rice "Devzira" - 900 grams.
- Onion - 4 pcs
- Garlic - 2 heads.
- Vegetable oil - 300 ml.
- Carrots - 1 kg.
- Hot chili - 2 pcs
- Spices: cumin, dried barberry, coriander seeds - 1 tablespoon each
- S alt to taste.
Cooking:
- Groats should be thoroughly washed in several waters. The cleaner the rice, the tastier the pilaf will be.
- Peel the garlic from the husk, while not dividing into slices.
- Peel three onions and all carrots.
- Carrot cut into thin strips, onion into half rings.
- Rinse lamb and cut into medium-sized cubes.
- Heat a large cauldron, heat vegetable oil in it. Put the unpeeled onion, fry it until black, then discard.
- Add the chopped onion to the vegetable oil, stir-fry for 10 minutes, until a delicious golden brown.
- Add lamb to the cauldron, fry over high heat until golden brown.
- Spread carrots over meat and onion, spread evenly over the bottom, simmer without stirring, 5 minutes, then stir well and fry, stirring, 10 minutes.
- Pour boiling water into the cauldron, exceeding the contents by 1 cm, add chili pepper, reduce heat, close the cauldron with a lid, simmer all the ingredients for 1 hour.
- After the time has elapsed, add crushed zira and coriander, barberry, s alt to the cooking ingredients. Stir and cook for another 15 minutes.
- Rinse the groats one more time, let the water drain completely. Put the rice on the meat, smooth without stirring. Pour in enough boiling water to cover the grits with a layer of three cm.
- Cook pilaf on the slowest heat until the rice groats absorb all the water.
- Poke holes in the groats with a wooden skewer in several places, put the garlic, simmer for another 30 minutes.
Pilaf is an independent dish, according to tradition, you should eat it with your hands.
National Uzbek cuisine (you can see photos of the most popular dishes in this article) is not only delicious dishes, but also proper table setting, and a special meal ceremony that is inherent in this state. Here, the most ordinary meal turns into a real ceremony.
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