Uzbek sweets: recipes

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

Dishes of Uzbek cuisine have long been appreciated all over the world. Oriental recipes are famous for their naturalness and simple set of products. You will not find any exquisite troubles in the recipes and cooking processes of such dishes. Many dishes of the national cuisine of Uzbekistan have long been on Russian tables: plov, lagman, manti, samsa, fried dumplings and much more. But Uzbek sweets are especially popular. Recipes with photos can be found in our article.

Today we want to share with you the most delicious and popular recipes. We suggest you prepare national Uzbek sweets. The names can be a bit confusing, but trust me, the recipes are so simple and easy to prepare that even kids can handle them.

Assortment of Uzbek sweets

The reception of guests in Russia and Uzbekistan, as well as the schedule by which dishes appear on the festive table, are slightly different. If in Russia we first eat the first hot dishes, then salads and only then sweets, then in Uzbekistan the opposite is true. Here guests are greeted with tea and Uzbek sweets, and then hot dishes, salads and snacks are served.

Assortment of Orientalsweets is quite extensive. But mainly on the tables in Uzbekistan there are always dishes made from nuts, homemade sweets, halva, dried fruits and sweet cakes. But first things first.

Parvarda

As we have said, homemade sweets are a favorite delicacy in the East. Parvarda - Uzbek sweets, reminiscent of our usual caramel. In shape, they resemble pads, most often white in color (as a special flour sprinkle is used).

Ingredients:

• one glass of sugar;
• two glasses of water;
• half a glass of flour;
• one lemon.

Cooking process

Parvarda and other delicacies are national Uzbek sweets. The recipes for this dish are known to all oriental men. If the Russian cuisine is dominated by a woman, then here, on the contrary, desserts and meat are always prepared by men.

So, to prepare these homemade sweets, you need to take a large saucepan, preferably with a non-stick coating. Pour a glass of sugar into it and add water in the amount indicated in the recipe. Prepare regular sugar syrup. Gradually bring the syrup to a boil, stir occasionally, wait for the sugar to completely disappear from sight. Then you can squeeze the lemon juice through a sieve.

A very important aspect of making these sweets is not to overcook the syrup. It should be viscous in consistency, in color - reminiscent of refinedsunflower oil. It remains only to cool the caramel.

This is done with a bowl of cold water and butter. How? Very simple. First, pour ice water into one bowl, grease the other with butter and pour hot caramel into it. We put one dish in another and begin to interfere. Thanks to the oil, the mass will not stick to the walls of the dish, and due to the temperature difference, the caramel will quickly cool down, which is what we are trying to achieve.

When the consistency resembles malleable plasticine, you can proceed to the following manipulations. Sprinkle some flour on a cutting board. Roll a lump out of our "plasticine" and make a small hole inside. Parvarda - an unusual form of Uzbek sweets. The photo confirms this. But how do you get this shape? Explaining.

When you have made a ring inside, you need to stretch the caramel dough so that a figure eight is formed. Then we repeat the manipulations, make eights each time and mix them together. As a rule, this is done at least twenty times.

You should end up with sweet noodles. It must be cut into square pieces-pillows and sprinkled on top with a small amount of flour. After four to six hours, the sweetness is ready.

Halva

Halva is another dish of Uzbek cuisine, which enjoys worldwide love among the sweet tooth. The ingredients that are used in cooking are very simple and affordable.

Required:

• 120 grams of flour.
• Half a liter of milk.
• Ghee - 125 grams.
• 200 gr. sugar.
• Two tables. spoons of sesame seeds.
• Half cup of shelled walnuts

Cooking process

To prepare such Uzbek sweets for tea, you must first prepare the flour for work. We spread it on a wide flat frying pan and heat it with the addition of ghee. When it acquires a pleasant brown hue, you can proceed to further mixing the ingredients.

While your flour is fried, take and mix milk and sugar in a separate bowl. When the flour is ready, the sugar will have time to completely dissolve. Add the sweet milk mixture in a thin stream to the flour. We mix. The mass should stand on fire for about fifteen minutes.

Then remove the pan from the heat. Let the mass cool down a bit. When it is already cool enough, you can start forming balls. As a rule, halva is made in the form of large briquettes. If you are making for yourself, and not for a large festive table, then you can (for convenience of consumption) form small balls.

Each such ball of halva should be well dipped in a topping consisting of crushed walnuts and sesame seeds. We serve the dish on the table. Brew green tea and enjoy.

Pashmak

Required products:

• One kilogram of granulated sugar.
• Butter - 50 grams.
• Juice of half a lemon or one teaspoon of citric acid.
• Glass of water.

Cooking process

As you can see, again we use the simplest and most affordable set of products to prepare national Uzbek sweets. Pashmak is a sugar halva, which is not only very sweet and loved by children, but also useful, helping in the treatment of diseases of the bronchi and the entire respiratory system.

Like many other sweets, pashmak is prepared on the basis of sugar syrup (caramel). We mix sugar and water, boil the syrup to a caramel consistency. Then pour the liquid caramel mass onto a baking sheet or cutting board and stretch it until white threads appear.

At this time, you should already have flour on the stove. Fry the flour, as in the previous recipe, until brown. Then the caramel mass should be dipped in flour and again stretched into the thinnest threads. From the finished caramel noodles we make small sausages and cut them into cubes.

Nishalda

But not all dishes of this cuisine are prepared in minutes. Sometimes you have to make every effort and patience to cook traditional Uzbek sweets. We will provide photos with names, we will try to describe the cooking process as carefully as possible, but whether you undertake such an experiment is up to you.

If you decide to spend your time, then let's start cooking another sweet Uzbek dish. Nishalda looks like very thick white sour cream. The basis of this recipe will be egg whites and sugar syrup.

Required setproducts:

• 3 kg of sugar.
• 2.5 liters of water.
• 8 eggs.
• 7 teaspoons of citric acid.
• Three Etmak roots.

Cooking process

Let's make a small digression and talk about what an etmak root is. Let's say right away that it's not even worth starting to cook nishalda without it, as they say, it contains all the s alt.

So, etmak is a soap root, as many people call it. He is a tumbleweed, he is also the root of the paniculata. Somewhere in Tashkent there will be absolutely no problems with buying such a product, it is sold at any bazaar, and it is inexpensive. But here in Russia it is not so easy to find an etmak. What to do? What to replace?

Approximately the same amount of substances contained in etmak is found in licorice root or licorice root. You can replace the root with gelatin or agar-agar. But the beneficial properties that this dessert has due to the content of etmak will, unfortunately, be lost when replaced with other products.

Let's get started. If you still found the roots of etmak, then grind them and fill them with water. We put on a slow fire and cook for about two hours. If this ingredient is not available, then we brew licorice root (it is sold at any pharmacy) and insist it for about an hour.

During this time, you will need to work with proteins. Proteins need to be whipped for a long time. If you have helpers, then ask them to be in charge of the proteins while you cook the sugar syrup.

Sugar syrup is made according to the traditional recipe (we described it a littlehigher). When the syrup is almost ready, add citric acid to it. Cook for a couple more minutes and remove from heat.

Proceed to mixing ready ingredients. While the process of whipping the proteins is in progress, add syrup to them in a thin stream, then a decoction of the root. The mass should be quite thick and incredibly white. It is stored in the refrigerator. Served with tortillas and just for tea.

Faggot

This dish is considered festive. But in Russia, such Uzbek sweets are great for an afternoon snack, for breakfast, and just for tea gatherings. Experienced housewives advise cooking brushwood using butter and good fat milk.

Ingredients:

• Two eggs.
• 4 tbsp. spoons of sugar.
• 100 grams of milk.
• 50 grams of butter.
• Two cups of flour.
• Vegetable oil - glass.

Cooking process

Look at the grocery list. This is what Uzbek cuisine is famous for. The recipes for sweets here consist of such simple and understandable components that even the hostess who hardly touches the preparation of complex dishes will be able to find them in her refrigerator.

So, mix flour and eggs. In a separate bowl, dissolve the sugar in the butter. It can be preheated in a water bath or in a microwave oven. Pour the creamy mass into the dough and mix well.

Many housewives believe that good brushwood is best made from puff pastry. But not Uzbek sweets. The recipes here are simple, easy and notrequire no special culinary delights. The dough for brushwood is made quickly and easily, as you can see.

When the dough is well mixed, form a ball out of it. Roll out quite thinly and cut into squares or rectangles. In the center of each geometric figure we make an incision and stretch the tip of the dough through the resulting hole.

Now it remains only to fry the brushwood until crisp in vegetable oil. You can sprinkle it with powdered sugar before serving, or you can just serve it with jam, sweet berry syrup, jam, etc.

Sorbets

Sherbets are also popular Uzbek sweets. Recipes are based on the use of berry or fruit decoctions. Delicious sherbets are made from pomegranate and grape, apricot and strawberry, lemon and cherry juices.

For cooking you will need:

• One glass of sugar.
• Two glasses of water.
• One kilogram of your chosen fruits or berries.

Cooking process

Cooking sherbet according to the Uzbek recipe is very simple. You will need to boil the sugar syrup. How this is done, we have already described more than once above. All according to the standard recipe.

Add squeezed fruit or berry juice to hot syrup. Let it cool slightly and pour into molds or glasses. The national sweet dish of Uzbekistan is ready.