National uzbek cuisine

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Tour "Golden Ring of Uzbekistan"

5 dishes that are sure to try

With roots in the food culture of Central Asia, the national cuisine of the uzbeks shows a great variety of dishes.

In addition to their own roots, this wealth in variety and numbers of dishes can be explained by the interaction with neighboring cultures and the rich possibilities afforded by nature.

uzbek people have well-developed cooking techniques as well. Main dishes and baked goods cooked in the tand?r, or pit oven, are especially flavorful.

In addition, the large aluminum or stainless steel pots used for steaming foods also contribute both to the food’s flavor as well as its nutritional value. It is believed that cooking dishes in glazed clay vessels adds to the dish’s flavor.

Below you can find some receipts of the most popular uzbek dishes:

Uzbek pilav

uzbek cuisine.Pilav

Descriptions:

Pilav is used to be food for the true connoisseurs and gourmands, favorites of fortune, warriors and philosophers. No wonder that among the fans of this dish there are many representatives of strong half of humanity. And a real pilaf can be created only by a man.

The first information about pilav was found in the annals of I-II century BC, at the time when a cultural cultivation of rice in India and the Middle East started. Actually, pilav as a dish came out of these countries, however, only in Central Asia, more precisely in Uzbekistan, thanks to the ingenuity of the population and skills of cooks (named Osh-pavoz), who pass on their knowledge and secrets from generation to generation, pilav became a cultus, the object of pride and national property.

None of event in Uzbekistan can be held without cooking this dish. It happens that a person has to eat a pilav three times a day: morning pilav (traditionally at 6 am) on the birth of a child; dinner pilav – due to wake, and in the evening – on the occasion of wedding. And it is not boring, because the deal is that there is more than a hundred ways of cooking, moreover, master’s hand is a great thing. Each region, and sometimes every city in Uzbekistan has its own proprietary recipes for making pilav and they are so various that even a beginner will never confuse Tashkent and Bukhara pilav, and without any difficulty distinguish Samarkand from the Ferghana one.

Of course, for a detailed study of the subject it is always necessarily to go to its homeland. But if you do not have much time, and you intend to learn about the dish more, and also to try the pilav of different regions of the Uzbekistan, then your direct road is to the Central Asian Centre of pilav.

A cafe with such a sonorous title is located in Tashkent city, in a very beautiful shady corner, not a far distance from the city tower. There are no pretentious halls here, waiters in livery and gold on the ceilings - everything is simple and very democratic, because all kinds of the population come this place. Often you can see the company of businessmen dressed in status branded costumes exuding an incredible perfume, sitting beside a table with a simple office "plankton", restless students or totally unceremonious tourists, who desire to capture every moment from the preparation up till the process of a meal.

The secret is very simple: real thing can not be not liked, ant here everything is real:

  • there are real giant cast-iron kazans, in each of which a pilav to 800 visitors ( the word of “custom” is not used, it is replaced by "Mehmon" which means “guest”) can be prepared. Contemporaneously, up to five of these kazans can be employed in the center for cooking various kinds of pilav on reservation, although the most popular types are considered to be the "Tashkent toy oshi" (Tashkent holiday pilav) and "Devzira-Osh" (Ferghana pilav with devzira rice)
  • there are real masters called Osh-paz, who passed here the whole way from assistant up to masters despite neither the age nor the former merits. Moreover, if the veteran Osh-paz or a novice helper reveals a lack of tact or respect towards the leadership of a cafe, they will surely be forgiven, because only the most talented people are picked to be here. But in case, God forbid, a rage was expressed in relation to the visitor, the dismissal is imminent, even despite the status.
  • and, of course, the most real freshest products. Meat and vegetables are brought here not in the evenings, but early in the mornings, directly from a six-hour market, thus the question about the quality just is not worth it. As it is broadly known to prepare the best pilav everything should be the best: selected Khorezm rice, only yellow carrot of “mushak” variety, peas of “nohat” kind (preferably from the mountainous areas of Ferghana valley), Samarkand raisins, fresh beef and mutton, as well as vegetables, which are used for making the salads to pilav. Moreover, apart from pilav, salads, pastilles and tea, there is nothing else to order here, this is the specific institution. However, nobody murmurs, furthermore, probably it is hard to find the place to see people being such pacified after the meal.

Nowadays, pilav, owing to its democracy, conquered the entire world; it is cooked in many parts of the world. But still, try on a real pilav, marvel at the variety of recipes, learn from the famous masters the basics of cooking, to acquire the necessary tableware and "right" spices, you can only here in Uzbekistan!

Ingredients:
1 kg of rice
500 grams of meat (beef or lamb)
250 grams of vegetable oil (preferably cotton) or mutton fat
4 eggs
500 grams of onion (4-5 medium heads)
500 grams of carrot
salt
spices (pepper, barberry and zra - up to taste)

Way of cooking

To heat cottonseed oil to a white haze, in case you have a mutton fat - to melt down in the kazan and take out the cracklings. Firstly, put a chopped by half rings onion into the boiling oil, and fry until it becomes of brown color. Then, lay the meat cut into slices of 2x3 cm and fry it with the onion until a golden crust. After adding carrot, cut into fine strips, to the kazan, everything should be fried up to be half-ready, stirring occasionally.

Then add the water, so it closes the contents of the boiler, season with spices and bring to a boiling over a moderate heat. After boiling, salt zirvak (base of pilav, what you are cooking now), reduce the heat and stew it all during 45-50 minutes. When zirvak is ready, rain a washed rice in a even layer, pour the water above the layer of rice on 1,5-2,5 cm, and bring to a boiling. Once the water boils, remove the heat to a very low level. Then pilav is to be collected in a hill, make small holes and, finally, cover it. Time of evaporation depends on the type of rice, but the average one is considered to be 20-25 minutes.

Remove the cover carefully, to avoid the water gathered beneath it to penetrate into pilav.

Before serving, pilav is thoroughly mixed and spread on a large platter, sprinkling it with chopped green onion. Separately, salad of radishes or “achik chuk" (tomatoes, cucumbers and onions) are served.

Kebab

uzbek cuisine. KebabDescriptions:

Barbecue, whatever one may say is the oldest dish on earth. Well, you see, a mammoth on a skewer - it is barbecue, and if it was pre-cut into the spruce, or on the branches of another fragrant kind of tree, here is the marinade to you and. Therefore, to argue about the Motherland of this beloved dish is simply useless. It is made in all countries and all continents, only the names differ and a great quantity of recipes.

Today I would like to tell about the uzbek kebab, or as it is called here - "kabob" (fried food without water ").

Traditional uzbek kebab is used to be a tender meat of lamb, marinated in aromatic spices, strung on a short skewer interspersed with thin slices of mutton fat interior (dumbo) and fried on a brazier. The aroma of roasted meat, mixing with the smell of burn through wood and red wine vinegar, laced with a barely perceptible hint of aromatic spices is a fairy tale. Well, who wit his own wish is able to pass this? You? Hats off - you're really strong person.

Speaking about strong people. Exclusively male were near the barbecue from immemorial time in Uzbekistan. Women are admitted to this priest only at the stage of dressing and marinating foods. According to the professionals (again male), there are several aspects in order to cook these wonderful dish. They are: good meat, "right" pickle, wood and, of course skill of kebab-maker.

Well, it is all clear with good meat, it must be fresh and if possible from a young animal. But what about the "right pickle" - this is science. What is the only craftsmen do not marinate the meat for kebabs: it is vinegar, and sour milk, mayonnaise and lemon juice, and even brandy. It is adopted in Uzbekistan to marinate kebabs in the water. Yes, in the common cold boiled water, although a mineral water is also sometimes used. A small amount of water plus salt, pepper and spices, sliced of onions yes - this is the right marinade.

Now about the wood, it all depends on the region, but the most commonly used are dry twigs of dried apricots, cherries, and grapes. First, burn the wood for 30-40 minutes and only when they were covered with a layer of gray ash, that is actually the time to start frying. Roasting kebab sprinkles coals with melting fat and smoke, mixing with the aroma of verging on the meat, gives the meat an elusive but recognizable accent.

It is needless to say, that the skill of kebab-maker is, perhaps the main component of a successful dish. It requires for him an unusual flair to determine the readiness of meat, skill and ability to adjust the intensity of the fire, and sometimes the ability to put out wine vinegar tabs open flame.

Today the venerable Osh-paz (cooks) of Uzbekistan offer up to twenty species of shish kebab. The most popular of which is: "kiyma kabob" - skewers of ground meat, "dzhigar kabob” - liver kebab, kabob of Charvil - skewers of meat, wrapped in plastic interior fat. Unusual recipes for lamb tenderloin and ribs on several skewers, spread out like a fan, are also in a great demand. Well, a riding skill is cooking barbecue, in which the whole pieces of meat are replaced by rolls stuffed with bacon interior (dumbo) and spices.

In addition to lamb kebabs, the cooks masterfully prepare them with veal, chicken, fish, a special delicacy of uzbek cuisine - skewers of quail (bedana). Today you are able also try eggplant, tomatoes, Bulgarian pepper, and mushrooms cooked on the grill.

kabobs of many regions and districts of Uzbekistan, are renowned for its cuisine might argue for the right to be called the best in the country, but the "garland» firmly belongs to barbecues of Gijduvan.

This small district center is located 56 kilometers north of Bukhara city, is famous for its cuisine from the ancient time. samsa is the most delicious, fish is also fried in a different way, well and kebabs - is another story. Gijduvan skewers both simple and complex, with its unique twist, forcing people to choose it from the variety of options proposed.

It would seem, skewers of a ground meat, well, that might be unusual? But as soon as you put in your mouth the first piece, you understand that the unusual is everything. Elastic slice of delicious brown skin explodes in the language of the unique taste of melted dumbo and some fantastic bouquet of spices. It melts in your mouth, leaving an incredible finish, causing even the discerning palate screw up one's eyes with pleasure.

And what is a secret of it? Do not ask, an answer is impossible. One thing is for sure, Uzbekistan fans of Gijduvan barbeque is almost 99% of the adult population. However, the recipe is aware by only 1%, and apparently these are the chefs who own it and prepare. But it is useless to ask them. No, no you do not fail, and will be told for a long time with many details, but in practice you still will not be succeeded. It is not surprising, because the secret of this dish is thoroughly guarded from competitors and is transmitted from generation to generation to only authorized persons and students.

Well, we have to live with the fact that we have something we do not know and just enjoy the result. It is good, there is no one who takes it away.

Manti

uzbek cuisine. Manti

Descriptions:

It's stuffed with lamb, onion and mixture spices of salt and pepper. Then it will be steamed in the oven for some time. Some of them will be eaten together with pilaf Rice, that's Aash Manta. People sprinkle some peppers on it, makes it more delicious.







Ingredients:
500 g or 3 3/4 cups flour
1 kg mutton or beef
100 g (3-4 oz.) mutton fat
500 g (18 oz. ) onions
1 egg
salt, black pepper.

Way of cooking

Finely chop meat and onions, mix well, and add salt and spices.
Make stiff dough out of flour, eggs, salt , and water, let stand for 10 min. Roll out dough into flat layer about 1-2 mm (1/20 in.) and cut into 10x10 cm (4x4 in.) squares.
Place a tablespoon of filling and a piece of chopped fat in the center of each square, pinch edges up around the filling forming rectangular or triangular dumplings.
Place manti on greased layer of steamer, and steam 45 min.
Serve in bowls, top sour cream and sprinkle with freshly ground black pepper.

Laghman (Hand-made Noodle )

uzbek cuisine. Laghman

Descriptions:

It's one of the common dishes in Xinjiang and can be found in the small and big restaurants all over the region. First they make dough, oil it and cover it. Then make it in slices, again oil it. Then make it thinner and thinner by rolling it. After some minutes, it will be stretched repeatedly by hands, and it becomes very thin. It will be boiled until it's well-cooked. Then it will be mixed with stir-fried meat vegetables (chili pepper, cabbage, garlic, tomato) and sauce. According to your taste you can add some vinegar or chili sauce.




Ingredients:

1 kg or 7 1/2 cups flour
400 g (14 oz.) mutton or beef
1 egg
3 potatoes
1 green radish
1 carrot
100 g (3-4 oz. ) cabbage
4 onions
4 tomatoes
1 head garlic
salt and cumin.

Way of cooking

Make stiff dough out of flour, eggs, salt , and water, let stand for 10 min. Roll out dough into flat layer about 1-2 mm (1/20 in.), cut into noodles and boil in salted water. Drain, saving the water for the sauce, and rinse with cold water.
In very hot oil, fry sliced onions, strips of carrots and cabbage, add sliced peppers.
Then add diced potatoes, meat, fat, and radish.
Pour in water from noodles and cook on low heat for 30-40 min.
Put a portion of noodles in a soup bowl, add hot soup, and garnish with chopped greens.

Samsa

uzbek cuisine . Samsa

Samsa is considered to be the most popular product from a dough in Uzbekistan and also throughout Central Asia. The only dish that may argue about the popularity with it is perhaps a pastrill.

Just imagine:

A motley aisle of traders in the Tashkent bazaar… There is a great amount of trays all around, wrapped with warm blankets, and sellers are vying to give your a rosy samsa. To heighten the effect, they pull out from under the blanket the first one they got caught and breaking open it directly on your disbelieving eyes. And from there a cloud of fragrant steam reveals and juice sprays. And inside, like a precious treasure in the box are the pieces of juicy meat, slice of steamed dumbo with transparent swirls of onions. Famously having sprinkled all this treasure with pepper, a satisfied seller is looking at your reaction with laughing eyes. And a drawl-romping calling: “Zookaz-soomsa!” is spreading out over the heads.

Which samsa is considered to be the most correct and most classic is not even worth of arguing, because it is so different. It can be of round, triangular, rectangular, square shape. Samsa of a small, medium or huge size is of Jizzakh city. That one made of plain or puff pastry, with a variety of fillings, steam, triple or quadruple, fried or baked... But what makes samsa to be samsa rather than an ordinary pie that is the onions and mutton fat. Whatever the filling may be, however, these two components are required.

And let those supporters of healthy eating sitting on diets not frown, as it was scientifically proved that samsa is absolutely a "correct" product. Natural fat in it is the very "good" cholesterol, which makes our blood vessels not to become brittle and not one that remains on the walls in the form of plaques. In addition, having been cooked traditionally in a tandoor (a special oven in the East), this dish is practically a diet made steamed.

Not for nothing samsa has so many fans; this food has not lost its relevance nowadays, when everywhere you can find taverns, where the notorious foreign fast food is sold. The flow of guests does not decrease in the cafes and tea houses, where they cook a good tandoor samsa. To try this delicacy groups of people come at lunchtime, companies in the evenings and even families on weekends. That is quite understandable, because samsa baked in the tandoor, has a distinctive flavor and unique memorable taste.

Unfortunately, having a tandoor is a luxury in our apartment buildings, but an inventive hostess manages to treat the households with a favorite food even in apartments. Fortunately, there is a great deal of recipes of samsa.


Tour "Golden Ring of Uzbekistan"

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