Uzbek dishes: recipes. Uzbek national meat dishes

Dishes of Uzbek cuisine are food that many have known since childhood. It is unlikely that many will name more than two or three dishes, and it will most likely be pilaf, manti or lagman, but Uzbek cuisine is rich and varied.
Most importantly, the dishes are prepared from natural products, there are no complex ingredients, and they taste amazing.
Lagman- this is an Uzbek soup with homemade noodles, a kind of Central Asian version of ramen with a very spicy and fatty lamb broth and a lot of vegetables and meat. Depending on the recipe, lagman can be thinner or thicker.


Eggplant appetizer “Badamjan”- these are baked or fried eggplants with pieces of bell pepper and radishes, sprinkled with finely chopped herbs and drizzled with oil.


Chuchvara is a soup with small dumplings, usually served with suzma (a fermented milk product like sour cream) and containing black pepper, onion, tomato paste and bell pepper.


Pilaf- a delicious combination of rice, pieces of beef, veal or lamb, carrots, onions and a special set of spices. It is easy to cook in large quantities in a cauldron, so this dish is often the basis of a holiday table.


Salad "Tashkent"- a signature capital salad made from boiled beef tongue, radish and herbs, seasoned with sour cream sauce and garnished with fried onions.


Manti- a dish of meat and dough that is steamed. The filling is beef, lamb or veal, although there is an option with pumpkin. The filling must be chopped into pieces, otherwise all the juice will leak out. Onions and spices are also placed inside. If desired, a little tail fat is sometimes added for flavor. Manti are eaten with kaymak (not to be confused with curd cheese, which is sold in stores), but it is not found in Russia, so it is better to eat it with sour cream, not forgetting to sprinkle with fresh herbs.


Samsa- triangular pies made from homemade puff pastry filled with meat or pumpkin, onions, lamb fat and spices. As in manti, the filling is cut into cubes. Samsa is baked in a clay oven - tandoor, but at home you can also cook it in the oven. When the samsa is ready, brush it with egg yolk and sprinkle with black sesame seeds.


Salad “Achik-chuchuk”, also known as "Achichuk", is fresh tomatoes, onions, garlic and herbs. This dish is perfect for vegetarians and fasting people.


Naryn is a national dish of Uzbek cuisine made from homemade noodles and boiled meat, served with broth. Naryn is usually prepared from lamb, horse meat or kazy (boiled horse meat sausage) and sometimes from veal or beef. The main secret of this dish is that before cooking the meat, it must be covered with salt and dried for 24 hours. This is done to ensure the transparency and richness of the broth. Onions are added to the meat and noodles. In the original recipe, they take regular fresh onions, chop them, rub them with their hands and add them to the dish. You can also fry the onion and brush the noodle dough with the remaining oil.


Shurpa- rich and fatty soup made from lamb and vegetables. The most famous varieties are kaiitnama, where the meat is placed fresh, and kovurma, where the meat is first fried in oil.


Dimlama- an Uzbek version of roast, which uses beef, lamb, various vegetables, including potatoes, carrots, tomatoes, onions, cabbage, as well as fresh herbs and - of course - spices.


Kutaby- fried flat pies made from the thinnest dough filled with meat, herbs, tomatoes, cheese - individually or together.


Kabob (kebab)- beef, lamb or veal, strung in small pieces on skewers and cooked over an open fire. As a rule, the meat is pre-marinated. Pieces of lamb alternate with pieces of tail fat, which browns over the fire and acquires a delicate taste, and when serving, all this splendor is sprinkled with fresh, finely chopped onions and herbs and sprinkled with table vinegar. Hot tomato or adjika sauces are suitable.


Halwaitar is the liquid embodiment of halva. Flour is added to the heated fat or oil, stirred, then sugar is added, and nuts and vanilla are added only at the end of cooking.


Tea with sweets- this is an Uzbek tradition. There are a lot of options for preparing tea in Uzbekistan, and this drink is certainly served with nuts, dried fruits and other natural and healthy delicacies. By the way, Uzbeks never pour a full bowl for guests, showing that they are very happy and want the guest to sit longer. A full bowl means that the owner is in a hurry to send you away.

A country ideal for gastronomic tourism. It is no coincidence that I started losing weight ahead of time, so that the trip to the world of meat and dough would not cause irreversible changes to my figure.

Main dishes of Uzbek cuisine

Hot dishes

The most famous dish of Uzbek cuisine is pilaf.

Pilaf

Pilaf is not just rice and meat, pilaf is a symbol, this is what first comes to mind when you hear the phrase “Uzbek cuisine”.

Today there are more than a thousand recipes for pilaf with various ingredients. For example, in the capital of Uzbekistan, before preparing pilaf, all ingredients are fried, and in Samarkand, vegetables are laid in layers and steamed. Pilaf also differs in color: in Samarkand it is light, and in the Fergana Valley it is dark.

The story of the appearance of pilaf, which local residents told me about, is interesting. In ancient times, at the end of the 14th century, the great Timur turned to the mullah, concerned that the soldiers were often hungry and did not have enough strength for a full-fledged battle.

The Muslim priest advised: “We need to take a large cast-iron boiler. Place in it the meat of not old, but not very young lambs, selected rice, swelling with pride that it will be eaten by brave warriors, young carrots, blushing with joy, and sharp onions, stinging like the sword of a highly respected emir. All this must be cooked over a fire until the smell of the cooked dish reaches Allah, and the cook collapses in exhaustion because he has tasted the divine food.” Plov showed himself excellently in action and more than once rescued Tamerlane’s army.

This dish is not prepared in portions. If you want to try real pilaf, then ask the locals, and they will definitely send you to some nondescript establishment where the aromatic dish is languishing in a large cauldron. Usually by one o'clock in the afternoon the pilaf is already over. I remember my despair when, leaving Samarkand, my evening plan to get acquainted with pilaf could not come true. Thanks to the kind people who gave the tip, and the next day at 11:00 I was already there, eating a delicious dish with spices and tender meat.

There is another interesting story associated with pilaf, which explains its name. Once upon a time, a prince fell in love with a girl from a poor family, and they, of course, could not be together. The prince suffered so much that he eventually gave up food and food. The prince's father did not want to watch his son wither away, and called the famous healer Abu Ali ibn Sina with a request to find out the cause of the illness. Ibn Sina examined the prince and realized that the cause of the illness was love. There were only two ways to save the unfortunate prince: allow him to get married or feed the prince’s body, exhausted by suffering, nourishing palov-osh- the dish from which the name of modern pilaf comes.

Shashlik

Another dish without which it is impossible to imagine Uzbek cuisine is shashlik. Who among us doesn’t like to indulge in juicy kebab with pieces of fried lard and the indescribable aroma of a fire? However, few people know that there are a great variety of kebab recipes in Uzbekistan.

The most traditional kebab is made from young lamb meat, previously marinated in spices and herbs. The meat is threaded onto a skewer mixed with lard.

If you ask an Uzbek what is the best marinade for meat, we will be surprised. This is not kefir, not vinegar, or even wine. The most correct marinade is water. This is exactly how Uzbek men (namely, they are responsible for the shish kebab) prepare meat. Chopped onions, spices, dry apricot branches, cherry leaves and grapevine are added to the water.

In good restaurants, in addition to traditional kebab, you can find other delicious curiosities:

• shish kebab from ground meat - qimah kabob,
• liver kebab - jigar kabob,
• kebab of meat wrapped in lard film - charvi kabob.

Soups

In Uzbekistan, they love rich soups and cook them over low heat. And although the soups here are so satisfying that they could easily be a separate dish, here they are more often treated as an addition to the “main” delicacy.

Shurpa

This is the most popular soup in Uzbekistan. It came into world cuisine from the Ottoman Empire and acquired different names in different countries: sorpa in Kazakhstan, Kyrgyz shorpo and even Romanian chorbe. An important component of this appetizing and satisfying dish is the broth, to which, in addition to traditional fatty lamb, chicken or beef is added. Be prepared for the rich soup of meat and vegetables to hit all your taste buds at once.

Lagman

Another delicious soup, typical of Uzbek cuisine. It is incredibly satisfying thanks to its excellent composition. Meat, homemade noodles, vegetables - this is the ideal combination, which, with the right choice of all ingredients, leads to an excellent result.

To make the lagman “correct”, it is best to use lamb meat with a layer of lard. Of course, there are many recipes for lagman, including adapted ones, but real soup is obtained when, in addition to the right ingredients, aromatic gravy made from lamb fat and vegetables is added to it vaja.

I was amazed at the skill of the chefs when I saw how deftly they kneaded the noodle dough and how beautifully such ideal and tasty noodles appeared from a simple set of flour + water.

Other delicious soups of Uzbekistan that are worth trying include:

• mastava made from meat (served with sour milk),
• mashkhurda from beans,
• waved from fried lard,
• moshubirinch from lamb and rice.

Uzbek food is always accompanied by bread, for which the locals have special respect. Hot non flatbreads from the local tandoor oven are served for breakfast, lunch, and dinner. Let's take a closer look at baking.

Dough products

Non cakes

Despite the fact that the flatbreads are many hundreds of years old, they are absolutely not beaten and can easily satisfy even the taste of gourmets: crispy crust, soft dough and piquancy that is added to the flatbreads by sesame, nigella, cumin or poppy seeds.

Surprisingly, the recipe for flatbreads has undergone virtually no changes over time. Since ancient times, cakes were made round, since without the sun and without bread there is no life on earth.

Another interesting tradition is that bread baking is predominantly done by men. There is no goal here to humiliate the weaker sex; on the contrary, working in a tandoor is very difficult, because every day you need to knead many kilograms of dough by hand, and working at a hot stove is more suitable for men.

There are different types of flatbread, very tasty flatbread patir with the addition of lamb tail. In addition, different parts of Uzbekistan have their own bread traditions:

• in the Fergana Valley, puff pastry with cracklings is considered typical jizzali-non And zogora-non from corn flour;
• and the greatest fame in the world deservedly went to flatbreads gala-osiegi non from Samarkand. They are baked from fermented whey or cream, adding chopped onions and sesame oil to the recipe. The popularity of this flatbread is largely due to the amazing fact that, even knowing the exact recipe, it is impossible to repeat it.

There is a legend in Uzbekistan according to which the emir (ruler) of Bukhara once tasted the most delicious Samarkand flatbread and ordered the best baker from Samarkand to be brought to him to bake him exactly the same flatbread. The baker followed the emir's order, but, alas, he was unable to achieve the exact result; the taste was slightly different from Samarkand. The enraged emir called the baker to account, but he justified himself in the style of Central Asian wisdom by saying that the ingredients lacked Samarkand air.

For me, this feature of the East is very attractive, because it is so fabulous when every little thing is surrounded by legends and legends.

Manti

Uzbek manti is another dish that we can’t help but talk about. I love Georgian khinkali, so when I saw manti, I wanted to try and compare the two dishes. Well, I couldn’t make a comparison: both dishes turned out to be so perfect that I decided not to choose a winner.

Uzbek manti made from delicate dough with a juicy filling is eaten with your hands, carefully sipping the rich broth. The most popular filling is meat, but there are other options that are no less interesting and definitely no less tasty: meat with radish, lamb lard with sugar, pumpkin and potatoes.

Vegetable and fruit dishes

Vegetables and fruits of Uzbekistan are one of the symbols of the country. In the summer-autumn period, you can buy them in Russian markets, but it is much nicer and cheaper to try local juicy natural products at the place of their collection, in sunny Uzbekistan. The most delicious and healthy Uzbek vegetables and fruits are pot-bellied eggplants, colorful peppers, richly flavored tomatoes, sweet pears, colorful grapes, savory figs, plums, sugar melons and scarlet watermelons. In autumn, ripe persimmons, fragrant quinces, juicy pomegranates and sunny lemons appear in the markets.

During the autumn harvest season, bazaar stalls can easily replace museums. Bright colors, aromas of juicy vegetables and fruits, abundance and variety of varieties, naturalness of the product - all this made me a regular at Uzbek markets. Moreover, while you are walking around and choosing one of 10 varieties of tomatoes, you can taste your fill: the sellers are very good-natured and easily let you try their product.

In Uzbek cuisine there are few vegetable dishes as such; a special role here belongs to pumpkin. It can be found as a separate dish from meat. The most delicious option is fried pieces, which are then stewed in sour cream.

Uzbeks also love corn on the cob, but do not fry it in ashes, as in neighboring countries, preferring to cook it over coals.

If you're in Uzbekistan, don't miss it cook biirona, a dish that serves as a side dish, as a filling for baked goods, and even as an independent dish. Cook biyron is a combination of greens and lamb fat stewed in oil.

Spices

Spices, like flatbread, are another important attribute of Uzbek cuisine. After all, such a “banal” set as meat, flour and vegetables can sparkle with completely unusual notes when adding different spices.

The most popular additives are coriander, cumin, barberry, cumin, sesame, basil, thyme. Spices not only add flavor, but also create an inviting aroma that makes you throw away all plans for later and urgently try the tempting dish!

At any Uzbek bazaar, the spice seller is one of the first to catch your eye. Bright aromatic mountains of spices will not leave anyone indifferent. Here, unlike supermarkets, you can smell and choose both individual spices and themed sets: for fish, shashlik, pilaf.

I especially want to praise saffron, considered the king of spices. It gives dishes a yellowish tint and an incredible aroma. Even in ancient times, saffron was 10 times more expensive than the most expensive spices.

As a true king of taste, saffron is a loner and cannot be combined with other spices in dishes. In Uzbekistan, saffron is added to pilaf, baked goods, butter and even tea. But still, saffron is an expensive spice, so not any pilaf or any tea is seasoned with it, but rather only festive dishes or treats for dear guests.

Sweets

No treat is complete without sweets. They are placed on the table before the main course is served with green tea, the main drink in Uzbekistan, served in painted, atmospheric bowls.

Among the sweets that are held in high esteem:

National drinks

Kumis

This drink is probably the first thing that comes to mind when mentioning fermented milk products from Asian cuisine. You have to try kumiss, because if you say “a drink with the simultaneous taste of wine, kvass and kefir,” then you may not have the desire to try it. Although in practice, not everyone likes kumiss the first time. I must admit, the first time I was also not very inspired by the strange viscous drink, but after 3 days of traveling around the country I realized that in the heat there is no better thirst quencher than kumiss.

Kumis is traditionally prepared from mare's milk, but there are also modifications from the milk of camel, goat and even cow.

Kumis perfectly refreshes and restores strength. It is even considered a little alcoholic (1-3°), but I did not feel such an effect, except for the emotional intoxication from the unexpected and so generous hospitality of the locals.

Tea

Not a single feast would be complete without tea. And this is great, because in countries where coffee is more common, I feel uncomfortable. And here there is freedom: green tea, black tea, tea before meals, tea during meals, tea after meals. So I found my little paradise!

Tea has not only gastronomic significance; it is believed that if the host offers you this drink, then he is sincerely glad to see the guest. I have never encountered a situation where tea was not offered to me, which means that the hospitality of the Uzbeks is truly at its best.

By the way, interesting local traditions are associated with tea:

1. Before treating guests to a drink, the hosts pour it into a bowl three times and pour it into a teapot three times so that the tea is well mixed and brewed better.
2. In addition, you should not be offended if the bowl is incomplete: the less tea is poured into the bowl, the more important the guest.
3. According to the laws of hospitality, the more often the host refills you with fresh tea, the stronger his respect. At the same time, respect is mutual, because, after drinking tea from a half-empty bowl, the guest again and again turns to the owners of the house for more, and these requests are interpreted as a tribute to the hospitable family.

Other soft drinks

Popular non-alcoholic drinks here various compotes, including dried fruits.

A particularly tasty drink is made from apricot - a small apricot - with a sweet and refreshing taste.

Alcoholic drinks

Alcoholic drinks are not prohibited in Uzbekistan, but they are not as popular as in Russia or Europe, so you should not expect 15 types of whiskey, 20 brands of wine and 50 types of draft beer on the shelves. Throughout the country there are only a few wineries producing heady drinks from local grape varieties. When buying alcohol in stores, be prepared for the fact that semi-sweet wine is more popular here than dry wine.

The most famous winery in Uzbekistan - OJSC Samarkand Wine Factory named after. Khovrenko". Its products regularly win awards and are much loved by both locals and tourists.

An exquisite bouquet of the world’s only wine from the raisin variety Gulyakandoz, wine with chocolate hints of cabernet, ruby ​​Uzbekiston, wines with quince aromas, with notes of roses, dessert wines - all these are products of the plant, which, by the way, can be visited as part of a tasting excursion.

In Samarkand I was pleasantly pleased with the same name local cognac "Samarkand".

Gastronomic traditions

How do you eat food in Uzbekistan? Usually guests sit on the floor or on low mattresses at a low dastarkhan table. Then the main thing begins - changing dishes. Sitting down, eating and leaving is not about . As in other eastern countries, meals here last for hours, so make sure you have plenty of time.

Nevertheless, there are traditionally three meals in Uzbekistan, just like here, Uzbeks are simply in no hurry and enjoy the dishes rather than absorbing what they managed to get on the run.

A real traditional feast is no less interesting than visiting historical museums, which means that if you are in Uzbekistan and you are invited to visit, be sure to agree!

Usually, comfortable pillows are invitingly laid out on the couches at the table, as if hinting that after eating there is no need to rush, but rather lie down for a while, leaning on soft pillows, without getting up from the table.

Food is prepared in special dishes. For example, for pilaf it is only a cast-iron cauldron with a thick bottom, for tea - a painted bowl, and for main courses a wide lyagan dish.

The most traditional place for tea - teahouse. Usually they choose a place near the water, under the shade of trees. The teahouse is not only a place where people come to drink tea, it also plays an important social role: here they share the latest news, communicate and talk about the eternal.

In restaurants and cafes there is no menu in the usual sense; it usually consists of two or three main courses, but they are tasty and satisfying. The portions here are quite large; if there are several people, it is better to order more dishes to try different dishes.

You shouldn't expect any special decorations, but the service even in the smallest eateries is always excellent. In cafes and teahouses with trestle beds, it is customary to take off your shoes. An interesting fact: in mountain teahouses in winter, small stoves are placed under the trestle beds to make guests warm and comfortable.

When choosing a place, you should pay attention not to the design of the restaurant, but to the number of people inside. After all, even the simplest-looking eatery can turn out to be the very place thanks to which the phrase “Uzbek cuisine” will cause attacks of virtual gastronomic ecstasy for a long time to come.

To summarize

I have listed only some dishes from the rich traditions of Uzbek cuisine. Reading about food and trying it in person are two very different things, so my main recommendation is to go there and personally taste the whole variety of meat, vegetable, dairy and flour dishes.

And remember, before eating you need to work up a good appetite so as not to “break down” during the first course and be able to try a little of everything!

Anything to add?

Oriental and Uzbek cuisine is very popular among people of different nationalities. This is due to the fact that it is very tasty and satisfying, so it will not leave even the most demanding gourmet indifferent. To order dishes of Oriental and Uzbek cuisine, you should contact the Sandyk restaurant. Only exquisite food with incomparable taste and amazing aroma is offered here.

What is offered in the restaurant?

Restaurant "Sandyk" offers its guests dishes from the following categories:

• business lunch
• banquet menu
• salads
• snacks
• baking
• hot dishes
• I eat in a cauldron, on the grill or steamed
• sauces
• side dishes
• beverages
• Dessert

The menu of the oriental restaurant is varied. It is suitable for both spending quality time with loved ones and celebrating events. Professional chefs who are experts in preparing exquisite oriental and Uzbek dishes work here. They put their soul into creating them. For example, to prepare manti, they use only the thinnest dough and fresh meat. To create pilaf, in turn, cooks use a cauldron, thanks to which the aroma of the dish becomes amazing. And the desserts that can be found on the menu of the restaurant serving Oriental and Uzbek cuisine will undoubtedly delight guests with a combination of various ingredients. Moreover, the employees of the Sandyk restaurant prepare their own sauces, the choice of which depends on the taste preferences of the guest. The menu of the Uzbek restaurant also offers tasty and healthy side dishes. These dishes are an integral part of a hearty lunch or celebration of some important event.

What advantages does a restaurant have?

Thanks to the wide range of dishes offered by Uzbek and oriental cuisine in Moscow, even the most fastidious gourmet will not pass by the Sandyk restaurant. Cozy atmosphere, polite staff, high-quality service, beautiful presentation of dishes - these are just part of what this establishment is famous for. Moreover, Uzbek cuisine is inexpensive here, so everyone can enjoy the taste of this food. Another very important advantage of the Sandyk restaurant is that its employees offer to order food at home. To use this service, you should contact the staff and select the dishes that suit your taste. If earlier it was problematic to order Uzbek and oriental cuisine at home, now everyone can do it.

Uzbek national dishes- these are the bright colors of nature, age-old traditions and the aroma of the East, food that will not leave any gourmet and connoisseur of true taste indifferent. When you smell the aroma of a dish, and even more so when you see it, your stomach will immediately scream at you “I’m hungry!” Believe me, there are no less gastronomic joys in Uzbekistan than there are stars in the sky!

Recipes cooking Uzbek national cuisine formed over many centuries. There was also the culinary influence of other nationalities who conquered the lands of Central Asia more than once, but Uzbek dishes still acquired their own specificity. A distinctive feature of Uzbek cuisine is the use of everything. Most dishes are prepared using a large amount of oil: cottonseed, sunflower or sesame, with the addition of fat tail fat. In the formation of recipes for Uzbek cuisine, there is a contribution not only from culinary masters, but also from doctors. According to one of the legends, pilaf recipe compiled by Abu Ali Ibn Sino (Avicenna) himself.

Main Ingredients Uzbek dishes- flour, meat (mainly lamb), fat tail fat (lard), vegetables, herbs and spices. There are dishes that are prepared exclusively by men, or only by women. The preparation of some special dishes is associated with holidays, memorable events, and beliefs.
Uzbek dishes, as a rule, are very filling and high in calories. Of great importance in their preparation are herbs and spices- coriander (cilantro), cumin (zra, cumin), barberry, sesame, raikhon (basil), etc. Spices increase appetite, so you want to eat these dishes as soon as you smell their aroma. Often, recipes for Uzbek national dishes use katyk (sour milk, classic yogurt), as well as green radish. It is less hot than black radish, and in combination with butter and carrots it is even sweet;

During preparation Uzbek cuisine dishes Often one cannot do without specific Central Asian culinary utensils and utensils:
- kasakan(Mantyshnitsa). Some national Uzbek dishes are prepared exclusively by steaming - these are a variety of manti and khanum. To prepare them, a special pan is used - a cascan with removable grates (mantyshnitsa, double boiler);
- tandoor- Central Asian clay oven. It is made by hand. It resembles a large clay jug. Tandoors are available vertical and horizontal. For example, horizontal ones are more suitable for baking flatbreads, and vertical ones - for;
- cauldron- cast iron boiler with thick walls. Many dishes can only be cooked in a cauldron, since it retains heat well and distributes heat evenly.

National dishes, where food is traditionally served:
- kasushka- a large bowl for food;
- lyagan- a large dish decorated with traditional paintings. Pilaf and many other dishes are served in lyagans.
- bowl, from which they drink tea.

Traditionally, people eat at a low table in Uzbekistan - dastarkhan, on the floor, in summer - on the ivan (bed). Variegated flowers are laid out around the dastarkhan Kurpachi(a type of Central Asian mattress) and small pillows so that, after eating deliciously, you can relax without getting up from the table.
Pork is strictly not used in the food.

Uzbek cuisine- this is delicious, juicy lamb, golden hot flatbread, a lot of aromatic spices, wonderful green tea, sweets, a thousand delicious fruits and vegetables, and most importantly - endlessly warm Asian hospitality!

Welcome!

Dishes of Uzbek cuisine

Uzbek cuisine is one of the richest in Central Asia. The formation of its culinary traditions was influenced by many factors. At one time, the Uzbeks did not lead a sedentary, but a nomadic lifestyle, so they preferred to cook high-calorie foods using lamb, horse meat, beef, cotton and fat tail fat. They also used a large amount of herbs and spices. All these traditions have survived to this day. Currently, Uzbek cuisine offers many dishes that have gained incredible popularity far beyond the country's borders.

Uzbek pilaf

Pilaf is perhaps the most famous dish. It is present in the menu of many establishments, as well as in cafes of Uzbek cuisine, which can now be found quite often.

Pilaf is a favorite dish for many; it is incredibly filling and high-calorie. Different regions of Uzbekistan have their own characteristics of its preparation. An important product for preparing such a dish is rice. Therefore, you need to choose it with special care. The dish is prepared exclusively from durum rice. Of course, in our area it is very difficult to find, so you can replace it with other types. But in any case, the rice must be of high quality and not overcooked. It absorbs the aroma of spices, meat, vegetables well and at the same time highlights their taste. As for meat, they use exclusively beef or lamb.

To prepare a popular dish of Uzbek cuisine we will need:

1. Beef or lamb - 0.5 kg.
2. Rice - 450 g.
3. 3-4 onions.
4. Head of garlic.
5. Fat tail fat - 250 g.
6. Carrots - 2 pcs.
7. Salt.
8. Spices - paprika, barberry, a mixture of ground peppers, cumin.

Recipe for Uzbek pilaf

Fat tail fat is cut into pieces and heated in a well-heated cauldron. After the cracklings acquire a golden hue, they must be removed from the dish. The meat is cut into small pieces (size 2 by 2 centimeters). Peel the onions and carrots and cut them into cubes. Next, put the onion in a cauldron with fat and fry until golden brown. Vegetables must be stirred periodically. Then the meat is placed in the dish, which must be distributed over the entire surface. After five minutes, the contents of the cauldron need to be mixed. Now you can put the carrots on top and give them a chance to warm up a little. You can lightly salt it on top. As soon as the salt disappears, this is a signal that the entire contents need to be mixed again. When the carrots become soft, you can add half a pinch of cumin and add a little more salt. Next, pour water into the cauldron so that it slightly covers the carrots. After the liquid boils, reduce the heat and cook for forty minutes. Then add spices and garlic.

Before cooking, rice must be rinsed until the water is clear. As soon as the zirvak (this is the sauce for pilaf) is ready, you can remove the pepper and garlic, then increase the heat and spread the washed rice in an even layer. The liquid should cover the rice; if there is not enough liquid, be sure to add water. It will gradually evaporate during cooking. When the water has almost completely evaporated, this means that the pilaf is almost ready. It must be assembled in a slide, close the lid, reduce the heat, and leave to simmer for another 20 minutes. At the very end of cooking, pepper and garlic are returned to the pilaf.

If you like Uzbek cuisine, the recipes at home are quite easy to implement. Of course, it is unlikely that you will be able to find all the necessary products; you will have to replace some components with something else.

Lagman in Uzbek

The second courses of Uzbek cuisine are incredibly tasty and filling. One of the most popular is Uzbek-style lagman. To prepare such a famous Asian dish, you will need homemade noodles. It is served with a delicious meat sauce called waju. The best dishes of Uzbek cuisine should definitely be tried at home. Your family will surely like them.

Ingredients for lagman:

1. Potatoes - 0.3 kg.
2. Beef - 0.6 kg.
3. Vegetable fat or oil - 35 g.
4. Garlic, onion.
5. One bell pepper.
6. Two carrots.
7. Radish.
8. Tomato puree - 45 g.
9. Salt and spices.
10. Broth or water.
11. Greenery.

Ingredients for noodles:

1. Two eggs.
2. Flour - 0.3 kg.
3. Water - 100 g.

Lagman recipe in Uzbek

Uzbek home cooking recipes are not complicated. Following them, it’s enough to simply prepare a delicious dish for lunch or dinner to please your family.

For lagman we need homemade noodles. To prepare it, add water and eggs to a bowl of flour, and knead regular unleavened dough. Next, it is rolled out in a thin layer and rolled into a tube, which is then cut. The result is long, thin homemade noodles.

Next, put a saucepan with two liters of water on the fire. It is salted and dipped into noodles. Bring the liquid to a boil and boil the noodles until tender. As a rule, this takes no more than four minutes. The finished noodles are washed several times and drained in a colander.

Many dishes of Uzbek cuisine are prepared using sauces, including lagman. Meat is used for waju. It is cut into small pieces and salted. Then peel and wash the onions and carrots, cut them into cubes. Radishes and peppers are also peeled and cut into strips. Next, peel the potatoes and cut them into pieces, chop the garlic. Place a frying pan on the fire, add fat or vegetable oil, add the meat and fry over low heat until golden brown. Then add carrots, bell peppers, onions and radishes. All ingredients are mixed in a frying pan and fried for ten minutes.

After which we transfer all the ingredients into a cauldron, add potatoes, tomato puree, chopped garlic and fresh chopped tomatoes. Vegetables and meat are poured with broth, seasoned with a mixture of black and red peppers and simmered for 40 minutes over very low heat.

A real cook of Uzbek cuisine serves lagman as follows. The noodles are heated in hot water and then placed in a deep plate. It is topped with meat sauce and generously sprinkled with chopped herbs. Uzbek cuisine offers an incredible number of hearty meat dishes. But lagman is especially popular, like pilaf, even outside of Uzbekistan. Such dishes (though slightly adapted to our capabilities) have long been included in the menu of our housewives.

Samsa with onion and beef

Samsa is one of the best dishes that the multifaceted Uzbek cuisine offers. Recipes at home can be slightly modified, since it is not always possible to execute them exactly. Real samsa is baked in a tandoor. Of course, in modern conditions this is impossible to do, so a hearty puff pastry with meat is baked in ordinary ovens.

Uzbek cuisine (recipes are given in the article) is so multifaceted that in its arsenal you can find an incredible number of wonderful hearty dishes.

Samsa can be prepared with a variety of fillings and become a decoration for both festive and everyday tables. To prepare it we need:

1. Sour cream - 210 g.
2. Boiled water - 100 ml.
3. A teaspoon of salt.
4. A pinch of soda.
5. Flour - 0.6 kg.

For filling:

1. Minced beef - 0.4 kg.
2. Onion - 0.3 kg.
3. Two tablespoons of vegetable oil.
4. Salt.
5. Hot peppers.
6. Sesame.

Samsa recipe

Uzbek cuisine has an incredible number of recipes for making samsa with different fillings. We offer a classic recipe with beef. But it is worth noting that the filling should be put into the dough raw, then the baked goods will turn out incredibly juicy and tasty.

In order to knead the dough, mix water with sour cream, add soda, salt and gradually add flour. Next, knead the dough. It should turn out tender and soft. On the one hand, you need to knead it thoroughly, and on the other, try not to oversaturate it with too much flour. It is acceptable if the dough sticks slightly to the surface, but it should not leave marks on the table.

Next, you can move on to preparing the filling. It can be very different - vegetables, pumpkin, any meat. In our case, take fatty beef, mix it with hot pepper, chopped onion and salt. Add a little vegetable oil to the filling and thoroughly knead the resulting minced meat.

Onions for preparing samsa should not be twisted in a meat grinder. During the baking process, it can turn the meat into a lump. To obtain juicy baked goods, chop the onion by hand into strips or half rings. Meat and onions must be taken in almost equal proportions.

Divide the dough into three parts, leave one of them for work, and cover the other two with a towel. Cut the dough into equal pieces. Dust each of them with flour and roll out into a pancake shape. Place the filling in the center of each circle and form a samsa. It can be triangular, round or oval.

Next, place the samsa on a baking sheet lined with baking paper. Now you need to brush the baking surface with egg. You can sprinkle sesame seeds on top of the samsa. Place the baking sheet in the oven for forty minutes. Bake the samsa at a temperature of 190-200 degrees until browned. Now our dish is ready, it is served hot.

Bukhara tea

Uzbek cuisine (recipes are given in the article) offers many wonderful dishes. Even the tea is prepared incredibly tasty according to special recipes. We suggest preparing Bukhara tea, which will be incredibly useful during colds and cold weather. In summer, such a drink will quench your thirst well. Tea is not only delicious, but also enriches the body with vitamin C.

To prepare it we will need:

1. Half an orange.
2. A tablespoon of sugar.
3. ½ cup lemon juice.
4. ½ glass of orange juice.
5. A teaspoon of ground cinnamon.
6. Two teaspoons of green tea.

Recipe for making Bukhara tea

Dry tea should be mixed with sugar and cinnamon, and transferred to a teapot for brewing. Fill the mixture with boiling water to half the volume and let it brew for ten minutes. Then add more water, cover with a napkin and let it brew for another five minutes.

Squeeze the liquid out of the orange and mix it with the prepared juice. Pour the resulting mixture into bowls and add brewed tea. You can also add a slice of lemon and orange to the aromatic drink.

Mashkhurda

Uzbek cuisine is replete with recipes for delicious first courses. One of them is Mashkhurda. This is a hearty homemade stew that is prepared fairly quickly, and the result exceeds all expectations.

For preparation we will take the following products:

1. Beef - 0.7 kg.
2. Fat tail fat - 160 g.
3. Bones - 0.4 kg.
4. Vegetable oil infused with red pepper (hot) - 35 ml.
5. Mung bean (type of legume) - 370 g.
6. Rice - 360 g.
7. Two large onions.
8. Carrots - 3 pcs.
9. Tomatoes - 2-3 pcs.
10. Two tablespoons of barberry.
11. Spices (a mixture of coriander, cumin and red pepper).
12. Parsley.
13. Basil (green and purple).
14. Salt.
15. Turmeric.
16. Bay leaf.

Mashkhurda recipe

A lot of fat is used to prepare the dish. And the reason for this is mung bean (a type of legume), which absorbs fat well. However, you can also use ordinary vegetable oil.

Cut the beef into small pieces, carrots into strips, and onions into cubes. Remove the skin from the tomatoes and cut them into cubes. Rice and mung beans should be thoroughly washed before cooking.

Lightly fry the bones in a mixture of fat and vegetable oil, add the meat and cook until beige. Next, put the onion in the cauldron and fry it until transparent. Gradually add tomatoes and spices. As soon as the excess liquid leaves the tomatoes, you can put the carrots in the cauldron, and after five minutes add the mung bean. Pour about three liters of water into the bowl, bring the mixture to a boil, reduce the gas and cook for another half hour. Cooking lasts until the mung bean bursts. Then salt the dish, add pepper, rice and bay leaf. The marshkhurd should simmer in the cauldron for another half hour. At the end of cooking, turn off the heat, cover the dish with a lid and leave the dish to steep until the morning.

Mashkhurda must be served with something fermented milk. It's just an amazing combination of flavors. The next day the dish becomes very thick, this should be taken into account when adding water during the cooking process.

Katlama

Katlama - Uzbek puff pastry. There are two varieties of them. Some turn out very fatty because they are fried in a frying pan in oil. And the latter are baked in the oven. The filling used to prepare such flatbreads is very different: traditional melted fat, fried onions, herbs, meat, etc.

Ingredients:

1. Flour - 0.5 kg.
2. Yeast - 25 g.
3. Water - 240 ml.
4. One egg.
5. Salt.
6. A pinch of sugar.
7. Sesame.

Katlam recipe

The yeast must be dissolved in warm water, add sugar and allow the mass to rise. Next, pour warm water into the bowl, add flour, yeast, salt and knead the dough. It should come out obedient; if necessary, you can knead it on the table by adding a little more flour. Divide the finished dough into two equal parts, cover with a towel and let it stand for twenty minutes. Then knead each part separately again. Now roll out the dough into a thin layer and grease the surface with a mixture of melted fat and butter. To obtain puff pastries, the dough is cut into thin strips, 5-7 centimeters wide. We roll each of them into one roll, one on top of the other. The dough should be slightly stretched while rolling. From two parts of the dough you will get two such blanks. They need to be covered with a towel and allowed to stand for half an hour. During this time, the fat should be absorbed and the dough should rise. Next, flatten one piece into a flat cake, but it’s better not to use a rolling pin; it’s better to knead the dough with your fingers and palms. It is necessary to form sides in the cake, and press the middle a little so that the dough does not bubble.

Now the finished cake needs to be greased with beaten egg and sprinkled with sesame seeds. We transfer the workpiece to parchment and send it to the oven. Typically the cake is baked for twenty minutes. After cooking, the tortilla seems very hard and dense, so you need to cover it with a towel. This little secret will help make your baked goods soft and crumbly.

Instead of an afterword

Uzbek cuisine has countless recipes for delicious and satisfying dishes. They are incredibly popular far beyond the country's borders due to their taste. If you are a fan of this kind of food, then based on the recipes given, you will be able to independently master the basics of preparing real Uzbek dishes.