Uzbek Foods

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Uzbek Foods

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Not for nothing people from all over the world like and honor the Uzbek cuisine. It is one of the most savoury and various in tastes cuisine in Central Asia. Only names of appetizing Uzbek food make one’s mouth water. Plov, manti, shurpa, shashlik, lagman, samsa have such wonderful smell that one can’t resist the temptation to taste all these dishes piping hot. Many Uzbek recipes have centuries-old history, and the process of preparing food is accompanied with various rituals, which have reached our days. All specific peculiarities of Uzbek food have been forming for centuries. www.arxiv.uz

National Uzbek food is the separate layer of culture of Uzbek people. Unlike their nomadic neighbors, Uzbek people always were a settled nation, which cultivated agriculture and cattle-raising. At their fertile valleys Uzbek people raised vegetables, fruits and cereals; they bred cattle, which were the source of meat, the abundance of which can be seen in most dishes. Undoubtedly, Uzbek food imbibed some culinary traditions of Turkic, Kazakh, Uigur, Tajik, Tatar, Mongolian and other neighboring nations, settled on the territory of Central Asia. Among dishes taken from other nations there are roast, kebab, bogursak, straws, pelmeni (meat dumpling), manti, lagman and etc. www.arxiv.uz

However in turn such native Uzbek food as plov, dimlama, buglama, shurpa, mastava and many others are served at tables of many countries of the world. Due to warm climate rich harvests of grain and legumes (green gram, pea) are gathered, and great variety of fruits, vegetables, grape, watermelons, melons, gourds, greens, berries and nuts raise here. All this gastronomical splendor is used in preparation of Uzbek food. Pastry and sour-milk dishes take an important place in Uzbek food. The national Uzbek food is characterized with wide use of meat: mutton, beef and horse meat. By the way, different regions of the country cook in their own way. On the north the preference is given to plov, roasted meat, pastry and lepeshka (bread). On the south people prepare wide variety of complex dishes of

Uzbek soups - a storehouse of flavor and taste Soups are very popular in Uzbekistan and take an important place in national culinary. Uzbek soups are quite thick and rich of such vegetables as carrot, beet, onion, greens and various spices. The most popular Uzbek soup is shurpa. There are dozens of recipes of shurpa: “shurpa-chaban” – soup with meat, potato, onion and tomato, “shurpa-mash” – mutton soup with green gram, “kaurma-shurpa” – soup with turnip, potato and carrot, “kiyma-shurpa” – soup with meatballs, “sholgom-shurpa”- mutton soup with turnip, “kifta-shurpa” – soup with meat sausages, pea and other vegetables, and others. www.arxiv.uz

Another popular Uzbek soup is mastava – soup with meat and vegetables, in which the sour milk, pepper and greens are added at serving. Also not less popular soup is mashkhurda – soup with green gram, rice, potato, which is also dressed with sour milk, greens and onion, and cholop – cold soup with cucumbers, radish, greens and sour milk. Use of sour milk in soups originated in that time, when Turks, ancestors of today Uzbeks, were nomadic tribes. The general name of soups with sour milk is katikli. www.arxiv.uz

Uzbek plov: a symbol of Uzbek hospitality Pilaf - Khan of Uzbek dastarkhan Plov is the symbol of Uzbek food. It is prepared in every Uzbekistan family, whether Uzbek, Russian, Tatar of Korean. Uzbek plov is the part of mentality of Uzbekistan people. Traditionally plov is cooked by men www.arxiv.uz

There are over a thousand of recipes of cooking Uzbek plov with various ingredients and even there are some cook books dedicated only to this dish. In various regions of Uzbekistan, people have their own recipes of Uzbek plov preparation. For instance, Bukharan people prepare plov with green gram. Samarkand plov is light, Fergana plov is brown on the contrary. In Samarkand people put meat, carrot, rice in layers and steam it. In Tashkent plov all ingredients are roasted at the beginning. www.arxiv.uz

Commonly Uzbek plov is cooked with rice, fresh mutton or beef, yellow or red carrot, onions and vegetable oil. Traditionally, Uzbek plov is prepared in a deep cast-iron pot (kazan), which is uniformly warmed and a dish is not burnt. www.arxiv.uz

Uzbek Meat DishesUzbek Meat Dishes Main meat dishes of Uzbek cuisineMain meat dishes of Uzbek cuisine It is impossible to imagine the Uzbek food without meat. Traditionally, mutton is the most popular meat among Uzbek people. Beef is used rarer and horse meat is used for preparation of traditional sausage – kazy. People of coastal regions also use fish. As well as in other Muslim nations, pork is prohibited www.arxiv.uz

Traditional Uzbek meat dishes include cutlets (tukhum-dulma), shashlik (kebab), stewed meat with greens (kazan-kabob), cold meat snacks (kavurdak and khasib), roasted meat (jarkop), layered meat and vegetables stewed (dimlama) and others. Usually Uzbek meat dishes are served with fresh vegetable salads or stewed with vegetables. During the preparation of major dishes meat is not separated from bones. To improve the taste, it is roasted in tempered cottonseed or sunflower oil. Some meat dishes are steamed. www.arxiv.uz

Popular Uzbek floury dishesPopular Uzbek floury dishes Uzbek cuisine - traditional floury dishesUzbek cuisine - traditional floury dishes Floury dishes take almost a half of all Uzbek food. The most popular pastry is made from fresh dough, however, yeast dough is also used for cooking, especially for baking in a tandoor www.arxiv.uz

In the preparation of the second course dishes made from pastry usually used such methods of cooking as: heat treatment, boiling in water, boiling in broth, in milk, passerovanie, stewing, longing, frying, and frying followed by boiling, etc. The most popular Uzbek floury dishes are samsa, traditional patty cooked from flaky pastry with meat or other filling, manti, steamed patty with meat or other filling, khanum, steamed roll cooked from pastry with meat filling, chuchvara, soup with dumplings, various patties and other dishes. Many Uzbek floury dishes such as samsa are baked in a tandyr oven that provides very high temperature of baking and unique smell and peculiar taste. www.arxiv.uz

Noodles are used in many traditional Uzbek floury dishes, both in first and second courses. There are lagman (noodles with thick gravy of meat and vegetables), narin (noodles with spices), kaurma-lagman (fried noodles with meat and vegetables), keskan-osh (noodle soup with sour milk dressing). www.arxiv.uz

Sweets Uzbek cuisine - gourmet goodiesSweets Uzbek cuisine - gourmet goodies Oriental sweets are an integral part of Uzbek food. The most famous oriental sweets are khalva and navat. Khalva, the world-wide known oriental sweet, is prepared from wheat flour, sugar and nuts. Navat is the boiled crystal grape sugar with spices and coloring agents. Traditional baked goods are also very tasty: zangza curd rolls, kush-tili (fancy figured cakes), katlama - flaky lbread, bugirsok – fancy pastry balls, chak-chak – straws and nuts in sugar. Special place takes behi-dulma (quinsy filled with nuts) and pashmak (peculiar cotton candy). www.arxiv.uz

It is worth to say separately about such oriental sweets as nisholda and sumalyak. Nisholda is the beaten up whites of eggs with sugar and herbs. Sumalyak is the sweet paste made from germinated wheat, which is prepared in a large pot. These foods symbolize Uzbek national holidays. They are traditionally prepared on the eve of Nawruz (Uzbek New Year) and other festivities. www.arxiv.uz

List of kebabsList of kebabs This is a list of kebab variants from around the world. Kebab is a dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Middle East before spreading worldwide. Lamian is a type of Chinese noodle. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded. This unique method of making noodles originated in China. The Songshi Yangsheng Bu (Chinese: 宋宋宋宋宋 ), which was written by Song Xu and dates back to 1504, has the earliest description of the method to make lamian. www.arxiv.uz

DescriptionDescription Lanzhou lamian after repeated stretching Lamian ready to cook The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle. Literally, lā, means to pull or stretch, while miàn (simplified: 宋 /traditional: means noodle. www.arxiv.uz

$There are several styles of twisting the dough but they all employ the same concept: a piece of dough is repeatedly stretched and folded onto itself in order to align the glutens and warm up the dough for stretching. Then it is rolled out to a workable thickness and cut into workable portions. The end pieces of the starting dough are never used because the glutens are not as aligned as the middle pieces. This dough is then pulled to about an arm span's length. The puller then makes a loop with the dough, joining the two ends into one clump of dough, and inserts his fingers into the loop to keep the strand from sticking to itself. Doing this, the pull has doubled the length of the dough while fractioning its thickness. This process is repeated several times until the desired thickness a$

In the Lanzhou style, the dough is worked aggressively. It is pulled in straight, quick, tugs with no twisting or waving. Some pullers regularly slam the noodle against their prep boards to ensure even stretching and uniform thickness. Flour is sometimes used to dust the strands and prevent sticking. In the Beijing style of preparation, the dough is twisted, stretched delicately by waving the arms and body, untwisted, looped to double the strands, and then repeated. When stretching, they coordinate waving their torso and arms to increase the potential length of the noodle beyond that of the puller's arm span. Flour dusting is more liberally employed in this style than in the Lanzhou style of preparation. There is also another style, in which the noodle maker stretches one thick, flat s

Bukharan Jewish cuisineBukharan Jewish cuisine Central Asian-style dumpling soup called shurbo dushpera or tushpera (left along with traditional tandoor bread called lepyoshka in Russian and non in Uzbek Tajik, and Bukharian (right) The cooking of Bukharan Jews forms a distinct cuisine within Uzbekistan, subject to the restrictions of Jewish dietary laws. The most typical Bukharan Jewish dish is oshi sabo (also osh savo or osovoh ), a "meal in a pot" slowly cooked overnight and eaten hot for Shabbat lunch. Oshi sabo is made with meat, rice, vegetables, and fruit added for a unique sweet and sour taste. By virtue of its culinary function (a hot Shabbat meal in Jewish homes) and ingredients (rice, meat, vegetables cooked together overnight), oshi sabo is a Bukharan versio

In addition to oshi sabo , authentic Bukharian Jewish dishes include:  Osh palov - a Bukharian Jewish version of palov for weekdays, includes both beef and chicken.  Bakhsh - "green palov", rice with meat or chicken and green herbs ( coriander , parsley dill ), exists in two varieties; bakhshi khaltagi cooked Jewish-style in a small bag immersed in a pot with boiling water or soup and bakhshi degi cooked like regular palov in a cauldron; bakhshi khaltagi is precooked and therefore can be served on Shabbat .  Khalta savo - food cooked in a bag (usually rice and meat, possibly with the addition of dried fruit).  Yakhni - a dish consisting of two kinds of boiled meat (beef and chicken), brought whole to the table and sliced before serving with a little broth and a

Other Uzbek dishesOther Uzbek dishes Breads Bread baking in Samarkand Patyr www.arxiv.uz

Traditional Uzbek bread, called generically non or patyr , is baked in the form of circular flat loaves ( lepyoshka in Russian) with a thin decorated depression at the center and a thicker rim all around. Nons are brought to the table with the decorated side up, then torn into irregular chunks which are stacked on the bread plate. Every region has different varieties of non, most prominent are: Obi non is the staple bread of Uzbek cuisine. Obi nons are mentioned in one of the oldest written works, the Epic of Gilgamesh. Obi nons are baked in clay ovens called tandir . "One having eaten in the morning a slice of obi non with raisins, fried peas or Circassian walnut will not be thinking about food for a long time", a quote from Ibn Sina (Avicenna). Samarkand non. In different ar

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