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When it comes to Uzbek cuisine, everyone immediately remembers Uzbek pilaf. But Uzbek cuisine is not famous for pilaf alone.

National cuisine of Uzbekistan has an ancient history and is closely connected with Uzbek culture, language, traditions and geographical and climatic conditions. A significant influence on the diversity and originality of Uzbek cuisine recipes was due to the fact that, unlike the cuisine of their closest geographical neighbors (the nomadic peoples of the Kazakhs, Karakalpaks, Kyrgyz and Turkmen), Uzbeks have historically been characterized by both a sedentary and nomadic lifestyle. At the same time, the borrowing of culinary traditions and the assimilation of cultures (especially Persian-Tajik) had a profound impact on the variety and richness of dishes. The origin of many of them has common roots with traditional Asian dishes such as pilaf, lagman, manti and others. However, Uzbekistan has its own peculiarities of preparing these dishes, as well as its own completely original dishes. Despite the fact that the main dishes and cooking technologies of Uzbek cuisine were formed more than a thousand years ago, Uzbek cuisine was enriched with new products, ingredients and culinary techniques of Russian, Ukrainian, Caucasian, Tatar, Uyghur and European cuisine.

These are hearty and aromatic meat dishes, thick soups with an abundance of fresh vegetables and herbs, exotic sweets and original pastries. The features of Uzbek cuisine, like many other national cuisines, are determined by the specifics of local agriculture. Grain farming is very well developed in Uzbekistan, so noodles and bread are of utmost importance in local cuisine. Sheep farming is also widespread in Uzbekistan, so the most popular type of meat is lamb, which is included in most main dishes of Uzbek cuisine. Horse meat and camel meat are used less frequently.

Recipes for Uzbek cuisine huge. There are more than 100 types of pilaf, 60 types of soups, 30 types of shish kebab.

Pilaf- the most popular dish in Uzbekistan. It is prepared for every day and for special holidays, both secular and religious. And each region of Uzbekistan has its own pilaf - Bukhara, Khorezm, Fergana, Samarkand, Tashkent. They differ in the method of preparation and additives to the main products.

Among the soups, the most delicious and aromatic are lagman And shurpa– vermicelli and potato soup with lamb, fresh herbs and vegetables.

Manti are steamed and stuffed with meat, pumpkin, and spring greens.

Varied in taste and appearance flatbreads- Uzbek bread, which is baked in a tandoor - a special oven made of clay. Samsa - national pies with meat, onions and fat tail - is also prepared in the tandoor.

No treat is complete without sweets. They are placed on the table before serving the main course with green tea - the main drink in Uzbekistan. Among the sweets they serve are dried apricots, raisins, nuts, halva, parvarda, baklava, honey, and in the spring there will definitely be sumalak on the table - a delicious and healthy dish made from sprouted wheat.

The main meat dishes are characterized by the preparation of fried, high-calorie foods, the widespread use of cottonseed oil, lamb tail fat, butter, spices and herbs. Meat dishes are almost always prepared with onions, and their use in proportion to meat is much greater than in European cuisine.

Many dishes have complex recipes and are prepared by hand, which requires many years of skill and culinary art. Special professional skill is required when preparing large pilaf for tens and hundreds of kilograms of rice. Manti and dumplings (chuchvara) are molded by hand; the popular spring dish sumalak is cooked over low heat for more than 10 hours. In this case, the preparatory stage of wheat germination can take several days.

Currently, modern gas and electric stoves, kitchen utensils and appliances are widely used for preparing dishes in Uzbek cuisine. However, traditional cooking methods are still popular. A mandatory element of kitchen utensils is a cauldron - a spherical cast iron cauldron. Tandir - a clay oven can be found everywhere in Uzbekistan and is practically an obligatory element, especially in rural cuisine.

Traditional type of dishes, on which pilaf and many other dishes are served - lagan, a large flat plate or dish. In modern meals in Uzbek cuisine, forks are rarely used - if pilaf is not eaten with hands, then it is customary to eat it with a spoon. Other utensils used in Uzbek cuisine: spit (deep bowl), bowl (cup usually for tea).

There are noticeable differences between regions in Uzbek national cuisine. In the north, the main dishes are pilaf and dough dishes. In the southern part of the country, preference is given to multi-component dishes made from vegetables and rice. In the Fergana Valley they prepare darker and fried pilaf, in Tashkent it is lighter.

It is characteristic of Uzbek families that cooking at the household level is considered a male occupation, and men often take on culinary responsibilities in the family. Cooking large pilaf in a cauldron with a hundred or more kilograms of rice is the prerogative of only men. For a European, fully enjoying an Uzbek feast is an impossible task. Not only is Uzbek cuisine rich and filling. Here it is customary to eat slowly, for a long time and with taste. A long series of dishes amazes the unprepared imagination of those accustomed to diets. Up to ten dishes per meal is the usual Uzbek hospitality.

In Uzbekistan they eat three times a day, but there is an abundance of different dishes on the table, and they are all very high in calories. The main courses are served not for lunch, but for dinner. Firstly, because of the heat, and secondly, because many Uzbek dishes take a long time to prepare, sometimes even throughout the whole day. And in general, a good feast, in a large company, a real dastarkhan (Uzbek table), can be arranged in the evening, when the bustle of the day is behind.

There are dishes that are not prepared every day, but only for weddings and festive tables, dear guests. These are such delicious dishes as kazy-karta, post-dumba uramashi (a fat-tailed casing roll), tandir-kabob (shish kebab in a tandoor), norin, khasip (homemade sausage).

While the choice of soups and hot dishes of Uzbek cuisine is quite wide, the range of desserts is indeed very limited. A typical meal ends with fresh fruit or dried fruit compote, and baklava, nuts or halva are also served. Sweet pastries are less common than in other countries in the region.

Traditional Uzbek national drink, as in many other countries of Central Asia - green tea. For Uzbeks, green tea is a drink that has not only gastronomic but also cultural significance. This drink always accompanies a meal; it is a symbol of hospitality. If the owner of the house offers tea to a guest, it means that he is happy about this guest. Green tea is considered traditional, but black tea is no less popular in Tashkent.

Alcohol is consumed much less in Uzbekistan than in European countries, but wine is popular relative to other Muslim countries. There are more than a dozen wineries in Uzbekistan that produce good wine from local grapes. Beer and strong alcoholic drinks (vodka, cognac) are also consumed.

The main well-known dishes of Uzbek national cuisine: Pilaf- this is undoubtedly the most popular and most famous dish of Uzbek cuisine, which is, roughly speaking, pieces of meat with rice, carrots and onions. There are dozens of varieties of pilaf known in Uzbekistan, which differ both in the method of preparation and in the situational nature - there are different types of festive and ceremonial pilaf. Pilaf is not just a dish, it is a real cultural symbol of the country. According to tradition, if pilaf is prepared for guests, then the owner of the house must certainly cook it. This tradition is still observed in many families today.

Shashlik– pieces of meat (lamb, beef, pork, liver, fish, vegetables) on metal skewers cooked over charcoal,

Shurpa(soup made from a large piece of meat, potatoes and fresh vegetables),

Lagman(a noodle-based dish that can be served as both a soup and a main course),

Mastava(vegetable soup with lamb and rice),

Domlama(meat stew with vegetables),

Manti(large steamed dumplings)

Chuchvara and samsa(stuffed dough pies, served both as an appetizer and as a main course),

Kainatma shurva(broth), mohora (pea soup), ugra (noodles), chuchvara (dumplings), manchiza (soup with dumplings),

Flatbread: round shaped bread cooked in a tandoor (clay oven),

Sweets(jam, nishalda, honey, parvarda, baklava, sumalak),

Uzbek national cuisine photo

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:

Beef or lamb - 0.5 kg.
Rice - 450 g.
3-4 onions.
Head of garlic.
Fat tail fat - 250 g.
Carrots - 2 pcs.
Salt.
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:

Potatoes - 0.3 kg.
Beef - 0.6 kg.
Vegetable fat or oil - 35 g.
Garlic, onion.
One bell pepper.
Two carrots.
Radish.
Tomato puree - 45 g.
Salt and spices.
Broth or water.
Greenery.

Ingredients for noodles:

Two eggs.
Flour - 0.3 kg.
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:

Sour cream - 210 g.
Boiled water - 100 ml.
A teaspoon of salt.
A pinch of soda.
Flour - 0.6 kg.

For filling:

Minced beef - 0.4 kg.
Onion - 0.3 kg.
Two tablespoons of vegetable oil.
Salt.
Hot peppers.
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:

Half an orange.
A tablespoon of sugar.
½ cup lemon juice.
½ glass of orange juice.
A teaspoon of ground cinnamon.
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:

Beef - 0.7 kg.
Fat tail fat - 160 g.
Bones - 0.4 kg.
Vegetable oil infused with red pepper (hot) - 35 ml.
Mung bean (type of legume) - 370 g.
Rice - 360 g.
Two large onions.
Carrots - 3 pcs.
Tomatoes - 2-3 pcs.
Two tablespoons of barberry.
Spices (a mixture of coriander, cumin and red pepper).
Parsley.
Basil (green and purple).
Salt.
Turmeric.
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:

Flour - 0.5 kg.
Yeast - 25 g.
Water - 240 ml.
One egg.
Salt.
A pinch of sugar.
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.

Uzbek national dishes are bright colors, oriental flavor and centuries-old traditions carried from the past to the present. The first thing that is associated with the cuisine of Uzbekistan is, naturally, aromatic pilaf, delicious shish kebab, lush golden flatbreads from the heat of the heat and amazing sweets. It’s impossible to resist the abundance of local dishes! We can say with confidence that there are no fewer goodies in sunny Tashkent, Samarkand or Bukhara than there are stars in the sky! Culinary traditions inherent in Uzbek cuisine have developed over many centuries. It could not have happened here without the influence of other peoples who at times conquered the lands of Central Asia. The nomadic lifestyle and assimilation of cultures, in particular the proximity to the Persians and Tajiks, helped to diversify the range of traditional dishes.

DISHES OF UZBEK CUISINE

The local cuisine, although formed under the influence of Asian traditions, still has its own characteristics and specific features. It is characterized by the use of meat. Lamb, horse meat, beef, poultry - it’s hard to imagine a table in Uzbekistan without this. The food here is very filling and high in calories. Cooking is also unthinkable without spices - coriander, saffron, hot pepper, agar-agar, caraway, rosemary, etc. Such an abundance of fragrant herbs and seasonings imbues dishes with a unique, exquisite aroma. Spices immediately awaken a ferocious appetite, therefore, smelling these delicacies makes you want to try them. And there are so many delicacies here that your eyes run wild: appetizers, hot first courses, meat products, aromatic pastries, desserts. You definitely won't have to go hungry! In Uzbek cuisine there are hundreds of recipes and names of various dishes. Naturally, it is impossible to list everything, so it is worth highlighting the most popular ones.

Uzbek snacks

The local cuisine also has specific snacks. Juicy homemade sausages and dishes made from fat tail fat can hardly be classified as light dishes. Khasyp is considered one of the most original snacks. Fragrant, enchanting with the pleasant smells of oriental spices, homemade boiled sausage made from lamb meat, liver and rice porridge - this is a heavenly delight for true gourmets. It seems that khasyp does not look very attractive, but in fact it is a real delicacy. Perhaps the presence of lamb giblets and intestines will not please everyone, but after trying a piece of sausage, you forget about everything, even about this small nuance.
In the list of delicious Uzbek sausages, an honorable second place belongs to a dish with a simple name - kazy. You can eat this amazing meat delicacy every day - it’s unlikely that anyone will get tired of it. By the way, it is prepared, oddly enough, not from lamb, but from horse meat, using meat from the rib part of the carcass. The sausage is served cold, cut into thin slices, seasoned with spices, garnished with herbs and onion rings. Kazy may not look particularly impressive, but the taste is incredible. In addition, horse meat is very healthy and easily absorbed by the body. In general, there are more pros than cons, and that’s already good!
For lovers of salty foods, there is probably nothing tastier than Uzbek kurt. Truly this is a universal dish: it goes well with beer and soup, and on a long journey it will help quench your thirst and hunger. On hot summer days, it retains water in the body longer. What is it? In general, kurt has been known to Asians since ancient times. Its recipe was invented for the purpose of preserving fermented milk products, which savvy wives supplied their husbands with when they traveled with trading caravans far beyond their native lands. Kurt is dried salted curd made into small balls. It is prepared from suzma (a product left over from making cottage cheese) and salt. To improve its taste, various seasonings are added to it, mainly basil and red pepper. Kurt is a magical snack. It is easily digestible, its calorie content is equivalent to meat dishes, although it is stored much longer - from 7 to 8 years, it is light and takes up little space.

First meal

Hot dishes in any kitchen are represented primarily by soups. In Uzbekistan, they are quite filling, high in calories, and have a thick consistency. They are prepared on the basis of meat or fish broth with the addition of meat, cereals, beans, peas, different varieties of pumpkin and a huge amount of herbs and spices.
Depending on the method of preparing meat, there are two types of soups. The first is fried; pre-fried lamb is used for it. Vegetables and other ingredients are usually cut into small pieces. For a richer taste, add bell peppers, tomatoes and a lot of seasonings. The second option (shurpa, naryn) is prepared from raw meat, which is cut into large pieces and seasoned with fresh or sour milk.
One of the main national dishes of Uzbek cuisine is mastava, or matoba. In terms of the composition of the main ingredients and cooking technology, it resembles pilaf, which is why in everyday life it is often called “liquid pilaf.” Essentially, mastava is a filling soup made from rice and fresh lamb with the addition of carrots, onions, turnips and tomatoes. Its integral components are many spices, in particular cilantro, basil, black and red capsicum, parsley and barberry berries. Before serving, the mastava is seasoned with a small amount of sour milk and garlic, and additionally decorated with herbs.
Uzbeks consider katykli khurda an easily digestible and satisfying dish - this is a soup cooked in meat or vegetable broth. The main components here are rice and wheat cereal; in some regions of the country it is customary to add beans and mung beans (mung beans). Katykli Khurda belongs to the category of dietary dishes. Unlike other soups, a little sour milk is always added here, which gives it a light, delicate taste and pleasant aroma.
One of the variants of katykli is chalop - a cold fermented milk soup, popular among many Turkic peoples. In Uzbek cuisine, it is a mixture of katyk (sour milk), finely chopped herbs and vegetables. It is prepared mainly on hot summer days.
Karakum also belongs to fermented milk soups. The set of ingredients in this dish is really minimal. It is prepared on the basis of katyk and finely chopped onions. Season everything with red pepper and add a little boiled water. Karakum is served in bowls along with small flatbreads.
Shurpa, a seasoning soup made from pre-fried meat and vegetables, is very popular in the East. As a rule, it is prepared from lamb, sometimes poultry is used. In some regions you can find another option - “asy shurpa”, which is based on fish broth. It is characterized by the use of a large amount of herbs and spices. A distinctive feature is that, along with the traditional set of vegetables (carrots, potatoes, onions), unlimited quantities of apples, plums, dried apricots and dried fruits are used for cooking, which gives the soup a sweetish taste and a fresh fruity aroma.
There are several varieties of traditional soup in the cuisine of Uzbekistan. Fried lamb shurpa, or kaurma-shurpa, is widely known. It is prepared from the rib portion of a lamb carcass. A lot of vegetables are added to the dish: carrots and potatoes, chopped onions and tomatoes. It is served in special cups, garnished with cilantro and black pepper when serving. Corn shurpa is no less famous.
Among the first courses, it is worth highlighting pieva - onion soup with lamb and tomatoes. Erma, a broth made from crushed wheat, meat and tomatoes, is also considered a popular and satisfying dish. Due to the addition of red capsicum, it turns out to be quite spicy, so it is often washed down with sour milk.
A frequently encountered dish is shurpa-chaban - a soup based on a broth of lamb ribs with chopped onions, tomatoes and potatoes. It is served in an unusual way: the rest of the fresh onion, grated together with black pepper, is placed at the bottom of the plate, and then the soup is poured. Onions with spices perfectly complement the taste of lamb and vegetables and give the dish a richer aroma.
Among the first courses made from beef, kiima-shurpa is popular - this is a seasoning soup made from bone broth with meatballs, sautéed onions, finely chopped carrots and potatoes. When serving, add separately boiled rice, sour milk or a little sour cream, sprinkle with chopped herbs.
Uzbek cuisine is also known for its hearty and unusually fatty dishes. These include suyuk-osh - a regular soup made from beef meat with onions, carrots and potatoes. It is also customary to add some noodles to it. When serving suyuk-osh, be sure to season it with sour milk.
Naryn can be considered a universal dish. Due to its thick consistency and high calorie content, it is often served as a main course. The soup is prepared from finely chopped lamb and lard. Separately, boil the noodles in salted water. Mix it with pre-fried meat, pour broth over everything and decorate with herbs.

Uzbek pilaf

The pearl of the local cuisine is considered to be pilaf, which appeared quite a long time ago. The technology for its preparation was first developed in the East, and since then it has occupied a special, honorable place in Asian cuisine. In the East, it is used daily: not a single event in the family is complete without it! Uzbekistan was no exception to the rule.
There are many recipes for cooking pilaf, but its main feature is the harmonious combination of two components - the grain part and the filling (zirvak). Unlike other dishes, several nuances are taken into account when preparing it. The first is the proportions of meat and cereal, which determine the taste. In each region, this combination is different, which is reflected in the taste characteristics. When preparing pilaf, much attention is paid to the grain, so the cereal is also prepared using a special technology - it must be hard and crumbly. To achieve this effect, it is not boiled, but simmered over low heat.
In the East, there are two key options for preparing pilaf - Iranian and Central Asian. In the first, rice and the filling are prepared separately and these components are combined only at the time of serving - this is how the food is prepared in Turkey and Azerbaijan. In Uzbekistan, the Central Asian version is more popular - when zirvak and grain are cooked together and served as a whole dish.
In Uzbek cuisine, there are many regional variations in the preparation of pilaf, differing in the set of main ingredients and the ratio between the amount of meat and cereal. Here you can find an option with wheat, fresh and dried apricots, garlic and beans. Also, fruits are often added to zirvak, in particular quince, barberry, raisins and dried apricots.
Among the many varieties of pilaf in the cuisine of Uzbekistan, tograma palov is very popular. It is prepared in two stages: 1/4 of the meat, carrots and onions are simmered along with rice, the rest of the filling is cooked in another pot. They are joined together at the time of serving. It is served separately with pickled wild onions.
Tontarm pilaf is no less famous; it differs from the traditional one only in that the rice is fried in melted butter before cooking until a red crust forms. Then the grain part is placed in cast iron cauldrons and prepared according to the usual recipe, mixing it with sautéed onions and carrots.
In some regions, safaki-palov, or separate pilaf in Samarkand, is popular. In this case, zirvak, which includes lamb, thinly sliced carrots and onions, is stewed separately from the grain. The rice is boiled in another pot. When serving, first lay out the cereal on a plate, pour hot oil on top, and only then add the delicious filling.
There is also a vegetarian option in Uzbek cuisine - Bukhara pilaf without meat. To prepare it, only rice, a set of vegetables and fruits, a lot of herbs, herbs and spices are used. The cereal is mixed with carrots and onions previously sautéed in vegetable oil. Then add some washed raisins, as well as chopped root and parsley. A rich combination of spices, herbs and dried fruits gives the food an extraordinary aroma.
It is also worth mentioning bakhsh, or green pilaf. The specificity of this dish lies not only in the unusual color palette, but also in the fact that all the components for it are cut very finely. The dish looks extremely exotic and quite unusual, and its taste will be remembered for a long time.
Another traditional dish of Uzbekistan is shavli. People call it nothing more than “improperly prepared pilaf.” Essentially, it consists of the same ingredients as pilaf, just the ratio of these products is slightly different. In this case, be sure to add a lot of fat (1/2 of the entire portion), onions and vegetables, and, on the contrary, add less meat. There are also tomatoes here. All this affects the consistency and taste characteristics, making the dish different from traditional pilaf.

Second courses

In Uzbek cuisine, preference is given to lamb dishes. Beef, horse meat and chicken are used much less frequently. The main feature in the preparation of meat dishes is that the meat for both the first and second ones is boiled or fried along with the bone. Asian cooking is not distinguished by a wide range of side dishes: meat is served mainly with vegetables, onions and herbs.
Basma is a bright, satisfying and aromatic dish. It consists of meat and vegetables stewed in their own juice. For cooking, a large cast-iron cauldron is used here, with a little fat tail fat placed on the bottom. Next, coarsely chopped lamb and a whole mountain of vegetables are laid out in layers - onions, potatoes, tomatoes, carrots, eggplants and cabbage. Everything must be seasoned with salt, spices, herbs and a lot of fresh herbs are added. The ingredients are poured with water and simmered over low heat until fully cooked.
Dimlama, common in the agricultural regions of Central Asia, is also popular among the Turkic peoples. It is an assortment of stewed vegetables (cabbage, bell peppers, onions, eggplant, carrots and potatoes) with the addition of lamb and fat tail fat. It is cooked in large cauldrons. All components are laid out in order, poured with water and simmered over low heat. After cooking, the dish is thoroughly mixed and served on large plates.
The national cuisines of all countries and peoples that have ever experienced Turkic influence are also characterized by dolma; in the Uzbek version it is called tokosh. To some extent, this is an “eastern” relative of Russian cabbage rolls. Dolma is minced minced meat wrapped in young grape leaves. Usually lamb and rice are used for it. For a richer flavor, lemon juice, nuts, olive oil and onions are often added. Dolma in Uzbekistan is prepared from beef meat and round rice. Be sure to add greens to the filling, mainly cilantro, a couple of sprigs of mint and onions. It is served hot with sour cream and finely chopped herbs.
The second course includes kovurdak - a regular roast of meat and offal with the addition of vegetables and herbs. For greater richness, potatoes, chicken and a little pumpkin are added to it. To create a richer flavor, kovurdak is seasoned with a variety of spices and herbs, which go well with the main ingredients.
An analogue of kovurdak is behili zharop, or roast with quince. It is quite simple; for cooking you take young lamb meat, onions and a little quince. The crushed ingredients are simmered over low heat. Serve it with finely chopped herbs or several sprigs of cilantro.
It is difficult to imagine Uzbek cuisine, like any other Asian cuisine, without barbecue (kabob). No gourmet can resist the tender, aromatic meat roasted over charcoal. There are many options for preparing it in Uzbekistan. Here you can find kabob made from fresh lamb, beef, chicken and even liver (jigar kabob).
In the classic version, the food is prepared on the coals of saxaul - the so-called “desert tree”. The meat is pre-marinated. For the marinade, use vinegar, lemon juice, spices and onions. If the meat is too tough, then it is initially rubbed with mustard, and after half an hour it is dipped in the marinade. To make the kebab juicy when frying the meat, fat tail lard is added to it. The dish is served along with aromatic hot flatbreads and pickled onions. And after a hearty lunch, guests are offered a cup of strong green tea.
Among the meat dishes, one can also highlight thum-dulma, or zrazy in Uzbek - a very fatty, but at the same time quite filling dish. It is made from ground beef and looks like simple meat cakes with hard-boiled eggs wrapped inside. Thum-dulma is breaded in breadcrumbs and deep-fried. It is served at the table with a side dish of fried potatoes and fresh tomatoes. Separately, the zrazas are accompanied by a spicy sauce made from red pepper and tomatoes.

Dough products

In Central Asian cuisine, dishes are often prepared from boiled unleavened dough. One of these is chuchvara, or varak chuchvara - an Uzbek version of traditional dumplings. They are prepared from minced ground beef. The dough for them is cut into small squares, a little meat mixture is placed in the center, then rolled into an envelope. Chuchvara is always served with tomato broth. Table vinegar or hot sauce made from paprika, red capsicum and tomatoes are used as seasoning. When serving, it is poured with sour milk and sprinkled with finely chopped herbs.
Manti is considered the national culinary pride of the Uzbeks - a traditional dish of the peoples of Central Asia, consisting of finely chopped minced meat wrapped in thinly rolled unleavened dough. In shape, they resemble large dumplings; they are steamed in a “mantyshnitsa” - a device made from steam casseroles, lined up in several tiers. They use minced meat, mainly lamb. To make it more juicy, a little poultry and fat tail fat are added to it. There is also a vegetarian version of the filling - made from potatoes or pumpkin. The dough for the dish should be unleavened, not yeasty and very thin (1-2 mm thick). The finished cakes are oval or square in shape. They are served to the table along with meat broth. Sour milk and herbs are used as additional seasoning.
Another pearl in the cuisine of Uzbekistan is lagman. It can be served as a first or second course. With a considerable amount of broth, it resembles a soup, but you just need to slightly change the cooking technology, and it immediately turns into noodles with aromatic gravy based on meat infusion and a complex filling. This dish is in great demand among the Uyghurs, Chinese and Uzbeks. To prepare it, they use a huge assortment of vegetables (tomatoes, potatoes, eggplants, bell peppers, onions, carrots, beans and radishes), lamb and noodles made from unleavened dough. The dish is complemented by many spices, in particular garlic, hot pepper, various herbs and herbs. It is served hot, in deep bowls or kes.
Among flour products, samsa is extremely popular - ordinary pies with meat filling, having a triangular, oval or square shape. As a filling, lamb or beef is used, less often chicken, as well as vegetables - pumpkin, lentils, potatoes and peas. The dough for pies should be unleavened. They are baked in the oven or tandoor (special clay ovens) and served with pickled onions and table vinegar.
Pies with liver or lamb offal, called gumma, are also popular among Uzbeks - they are deep-fried in cottonseed oil. There are dishes made from dough that are prepared exclusively by steaming, including khanum - small flatbreads stuffed with minced meat and potato-pumpkin puree. The main highlight of this dish is the finest dough, which in the skillful hands of Uzbek housewives turns into elegant roses, simple rolls or original lace “envelopes” with the most delicate, fragrant and juicy filling. An inexperienced guest may think that khanum is the same as manti, but as they say, “the east is a delicate matter,” so although these dishes are similar, they should not be confused. It’s better to try both the first and the second - then even the most fastidious gourmets will get double pleasure.

Uzbek sweets

Without sweets, the life of any person does not seem so joyful. Uzbeks probably agree with this statement, because in their cuisine there are many unique recipes for preparing various delicacies. Oriental delicacies are popular in many countries. This is largely due to the fact that they are made exclusively from natural products, without any dyes or preservatives.
If you believe the legends, then previously the recipes for the best Uzbek sweets were kept in the strictest confidence: only the ruler and his entourage could enjoy various delicacies. Centuries have passed, views have changed, now everyone can try these truly divine dishes, the main thing is to want to!
According to local etiquette, the guest is always treated to hot tea and served with a lot of goodies. Fragrant sweet flatbreads, homemade sweets, golden caramel, nuts, dried fruits, snow-white nishalda and incredibly tasty halva - this is the minimum list of what can be seen on the Uzbek table.
The list of local delicacies consists of several dozen items, but among the huge abundance of sweets, the most famous by many is called halva, or in the Uzbek version - halvaytai. This is a traditional oriental treat, incredibly tasty, which will appeal to everyone without exception. There are about a hundred recipes for halva, but it is often made from wheat flour, sesame seeds and walnuts. In some regions it is customary to add almonds and pistachios. Sugar syrup is prepared separately for it, which is mixed with fried flour, nuts and other ingredients are added to it. The delicacy is very sweet and has an amazing taste.
In Uzbekistan, it is customary to serve aromatic crystallized sugar, or navat, with tea. It is prepared from concentrated grape juice. For a richer taste, add a lot of spices. Navat is not only tasty, but also healthy. Sugar itself is used as candy for cold coughs and sore throats, and tea with it has an excellent warming effect, gives a person energy and vigor, and helps to quickly restore strength after colds.
If sweets are brought to the table in the form of white pillows, carefully sprinkled with flour, then this is nothing more than parvarda - national Uzbek sweets. The process of preparing them is quite labor-intensive. To make them tasty, the main thing is to cook the caramel correctly, because this is the main component. Integral components are also fragrant herbs, which give the delicacy a refined flavor and impart medicinal properties.
Tender, aromatic, crispy and simply melting in the mouth sweet cakes made from the finest flour threads - this is, naturally, pashmak, served in Uzbekistan with hot tea. The delicacy cannot be stored for a long time, so it should be eaten fresh. This is the only way to experience the amazing taste and delicate structure of these flatbreads.
Among Uzbek sweets, it is worth highlighting nishalda - according to tradition, it is prepared in March, for the Navruz holiday. It has a very delicate taste, consisting of beaten egg whites along with sugar and a decoction of licorice root. In appearance and consistency it resembles thick sour cream. Khvorost (small pieces of unleavened dough carefully fried in oil, sprinkled with powdered sugar) and chak-chak (sweet flatbreads in the form of balls or square bars, served with honey syrup) are very popular among Uzbeks.
It is impossible to imagine the menu of Uzbek cuisine without delicious peanuts, wrapped in sweet sugar fudge, and kozinaki, which are made from sesame or sunflower seeds, held together with chalk water in the form of small bricks. In the skillful hands of local confectioners, aromatic cookies are born - kush-tili, elegant, light sweet zangza cheesecakes, delicious caramel and many other delicacies. Quince stuffed with walnuts and almonds (bekhi-dulma) is the ultimate dream!

In general, what else can you say?! Uzbek cuisine is rich and original in its own way. These dishes may be rustic and homey-looking, but it's probably not the pretty wrapper that counts, but what's inside. As practice shows, in skillful hands, and if you also put your whole soul into what you love, then even the simplest dishes can be turned into real culinary masterpieces!

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.

Incredibly tasty, bright and rich dishes of Uzbek cuisine have been known to many since childhood. Pilaf, lagman, manti are just a few of the dishes of the richest Uzbek cuisine. Over the millennia, it has absorbed many elements of the cultures of neighboring countries. In it you can find echoes of Kazakh, Tatar, Russian, Mongolian, Uyghur, Iranian, Tajik, Kyrgyz and other cuisines. The Uzbeks made changes to each borrowed dish, preparing it in their own way. Dishes of Uzbek cuisine often combine many components and require special skill in preparation. Another feature of Uzbek cuisine is that one dish can have several cooking options. A striking example of this is pilaf. The dish, which has long outgrown the national framework and become a brand, is prepared differently everywhere, and everyone considers their own recipe to be the only correct one.

Opens the list of the best dishes of Uzbek cuisine beef dolma (tokosh). Its taste is in no way inferior to Caucasian dolma. For cooking you will need: beef pulp, round rice, beef fat, onions, pickled grape leaves, garlic, cilantro, spices to taste. There is nothing complicated in preparing dolma. You need to make minced meat from beef, fat and onions, add washed rice, salt, spices, garlic and herbs to it. Wrap the minced meat in grape leaves. Place the dolma in layers in a cauldron or wide pan, add water so that it lightly covers it. After boiling, dolma is cooked for 40 minutes over low heat. This delicious dish is served with herbs and sour cream.

One of the most popular dishes of Uzbek cuisine. The secret to making tender and juicy samsa is simple - you don’t need to skimp on the amount of fat and try to cut the meat as finely as possible. Like many other dishes of Uzbek cuisine, samsa has many cooking options: with meat filling, potatoes, pumpkin, cabbage, mushrooms, herbs, nuts, raisins.

To prepare samsa stuffed with meat you will need: minced lamb, flour, onions, eggs, butter, cumin, pepper, salt, sesame seeds. Prepare the minced meat and dough. Place the minced meat on the rolled out dough flatbreads and form a triangle. Place samosas on a baking sheet greased with oil. Brush each triangle with beaten egg and sprinkle with sesame seeds. Bake samsa at 200ºC for 40 minutes.

Pilaf

One of the best dishes of Uzbek cuisine is. Traditional Uzbek pilaf has only seven main ingredients: meat, fat, onions, carrots, rice, water and salt. Everything else is optional. Any meat can be used for pilaf: lamb, beef, poultry, horse meat. Sometimes pilaf is prepared without meat, replacing it with dried apricots, raisins, and mushrooms. If it is not possible to use lamb tail fat, it can be replaced with vegetable oil. The best rice for real Uzbek pilaf is devzira. This is an ancient variety grown in the Fergana Valley. Another important component, without which you cannot cook good pilaf, is a cast iron cauldron.

One of the most popular dishes of Uzbek cuisine. In Central Asia, lagman is served as both the first and second courses. It is prepared from special noodles (in a real lagman they must be handmade), meat and vegetable sauce – vajji. To prepare lagman you need: lamb or beef, tomatoes, onions, carrots, herbs, spices, salt, as well as eggs and flour for making noodles.

Not as famous as lagman, but no less tasty soup. This dish of Uzbek cuisine is prepared from vegetables and two types of meat. First, the meat is fried in a cauldron, then onions, carrots, and tomatoes are added to it. After the meat becomes soft, pour water into the cauldron and add rice and potatoes to the soup. Small meatballs formed from minced meat are added to the soup last. Let the mastava cook for 10-15 minutes and the delicious soup is ready. Don’t forget to use spices and herbs during the cooking process: parsley, cumin, basil, black pepper.

Ili ok shўva is one of the best dishes of Uzbek cuisine, which is prepared without frying the ingredients. This is the basic version of the famous shurpa, in the form it was prepared thousands of years ago. The recipe can be complicated by adding other components. White shurpa is especially good in winter, as it perfectly warms a person. A dish is prepared from lamb or beef, fat tail fat, and onions.

Dimlyama with tomatoes

The most delicious dishes of Uzbek cuisine include. In a cauldron you need to heat the lamb fat and quickly fry the pieces of meat in it. Then add the onion chopped into rings, add spices and simmer. Cut the tops off fresh tomatoes of equal size, place on the meat and simmer over low heat for about two hours. Dimlyama should be served along with the delicious sauce that has formed after finishing cooking in the cauldron.

Salad "Tashkent"- a very tasty, but little-known dish of Uzbek cuisine. There are several options for preparing it. For the classic “Tashkent” you will need: radish (can be replaced with radish), eggs, meat, onions.

Boil the eggs until done. Chop the radish into large strips. We also cut the boiled meat into strips. Fry the chopped onion in a frying pan in vegetable oil. Mix radish, meat and onion, adding spices, homemade mayonnaise or kaymak. Place the resulting mixture in a heap on a dish, decorate the salad with slices of meat and eggs, sprinkle with herbs and pour over mayonnaise.

One of the most popular dishes in Central Asia. There are many options for preparing manti: with meat, pumpkin, potatoes, cabbage, chickpeas and other fillings. This delicious dish of Uzbek cuisine is prepared by steaming, which allows you to preserve the nutritional value of all ingredients.

Chuchvara

One of the best dishes of Uzbek cuisine is. It is a soup with small dumplings. Chuchvara is served with suzma. The soup also includes tomato paste, black pepper, onions and bell pepper. Minced meat for chuchvara is prepared only from minced meat. They try to make dumplings as small in size as possible. As a filling, you can use not only meat, but also greens with fat tail fat and boiled eggs.

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