2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The Republic of Uzbekistan is a country located in Central Asia, located between Kazakhstan, Kyrgyzstan, Tajikistan, Afghanistan and Turkmenistan. Its capital is Tashkent. Until the collapse of the Soviet Union in 1991, the country was a Soviet republic of Uzbekistan.
The cuisine of this country has an ancient history that is closely linked to its culture, language, traditions and location. Many of the dishes in the national cuisine of the country originate from traditional Asian dishes, such as pilaf, mantle and others.
In Uzbekistan, they have their own ways of preparing these dishes, as well as their own original and unique dishes. The main dishes and the technology for their preparation were formed thousands of years ago. In Uzbek cuisine you can also find many products from Russian, Ukrainian, Caucasian, Tatar and European cuisine. Uzbek cuisine is a combination of fragrant meat dishes, delicious soups with plenty of herbs and fruits.
The peculiarities of this cuisine, as well as many others are determined by the local agriculture. Grain production is very well developed in the country, so noodles and bread play an important role. Sheep farming is also widespread in the country, so the main meat eaten there is lamb, which is part of many of the country's national dishes. It is less often cooked with horse and camel meat.
There are many recipes in Uzbek cuisine. There are 100 types of pilaf, 60 types of soups, 30 types of kebabs. Pilaf is the most famous dish in Uzbekistan. It can be cooked every day or on holidays.
In each region of Uzbekistan have their own recipe for pilaf, which differ in the way of preparation and additives and basic products. Of the soups, lagman and shurpas are especially tasty and fragrant - soup with noodles and potatoes, lamb, fresh herbs and fruits.
Steam the mantle with meat or pumpkin. In Uzbekistan, there is a variety of "flatbreads" - this is bread that is baked in a special oven made of clay.
Everyone knows that no meal goes without dessert. There is no exception in this country. Desserts are placed on the table before serving the main dishes, along with tea - this is the main drink there. Among the sweets are dried apricots, raisins, nuts, halva, baklava, honey, and in the spring the table will definitely have sumac - a delicious and healthy dish made from sprouted wheat.
The main meat dishes are characterized by the preparation of fried, high-calorie food, widely used cottonseed oil, lamb oil, spices and herbs.
Special professional skills are required in the preparation of a large pilaf with tens and hundreds of kilograms of rice. Mantle is made by hand, the popular spring soup sumalak is prepared for low heat for more than 10 hours. The preparatory stage for wheat germination can take several days.
Nowadays, modern gas and electric stoves, kitchen appliances and utensils are widely used to prepare many of the dishes in Uzbek cuisine. However, traditional cooking methods are still popular.
The obligatory element of the kitchen utensils is the boiler. Cast iron boiler with a spherical shape tandoor - clay furnace. Everywhere you can see in Uzbekistan and is almost a must, especially in rural cuisine. The traditional utensils, where pilaf and others are served, consist of a lagoon - a large flat plate.
There are many visible differences between the regions in Uzbek cuisine. In the north, the main dishes are pilaf, plates of dough. In the southern part of the country, a multi-component dish of vegetables and rice is preferred.
In the Fergana valley a darker and baked pilaf is prepared, in Tashkent - lighter and lighter. In Uzbek families, cooking is considered masculine, which is why men often take on culinary responsibilities. The preparation for a large pilaf in a cauldron for a hundred or more kilograms of rice is the work of men.
It is impossible for Europeans to fully enjoy Uzbek cuisine. Here it is customary to eat slowly, for a long time and with taste. The long series of dishes amazes the unprepared imagination of those who are accustomed to dieting. 10 dishes are prepared for each meal - this is the usual hospitality in Uzbekistan.
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