15 dishes of Uzbek cuisine, from which it is possible to choke saliva
• 15 dishes of Uzbek cuisine, from which it is possible to choke saliva
Spicy, rich, hot and hearty dishes of Uzbek cuisine - food that is familiar to many from his childhood. It is unlikely that many will call more than two or three dishes, and it will, most likely, rice, dumplings or Lagman, but the Uzbek cuisine is rich and varied. Most importantly, the dishes are prepared from natural products, there is some complex ingredients, and taste it turns out great.
Lagman - this Uzbek soup with homemade noodles, a kind of Central Asian version of the shoulders with a very spicy and fatty broth of lamb and lots of vegetables and meat. Depending on the recipe, it is more liquid or thicker Lagman.
Appetizer of eggplant "Badamdzhan" - it is baked or fried eggplant slices with pepper and radish sprinkled with finely chopped greens and drizzle with oil.
Chuchvara - a small soup dumplings, which is usually served with suzma (sour milk product type) and comprises black pepper, onion, tomato and pepper paste.
Pilaf - a delicious combination of rice, slices of beef, veal or lamb, carrots, onions and a special set of spices. It is easy to prepare in large quantities in the boiler, so this dish is often the basis for a festive table.
Salad "Tashkent" - corporate capital salad made of boiled beef tongue, radish and greens, seasoned sour cream and garnished with fried onions.
Manta - a dish of meat and dough which is steamed. As the filling is used beef, lamb or veal, although there is an option with a pumpkin. Filling it is necessary to cut into pieces, otherwise the juice runs out. Inside also put the onion and spices. At the request to add a little flavor sometimes sheep fat. Manta rays eat with clotted cream (not to be confused with curd cheese, which is sold in stores), but it does not occur in Russia, so it is with sour cream, do not forget to sprinkle with fresh herbs.
Samsa - triangular pastries from the home of puff pastry stuffed with meat or pumpkin, onions, mutton fat and spices. As in the mantle, stuffing diced. Samsa is baked in a clay oven - tandoor, but the house can be cooked in the oven. When samosa ready, it smeared with egg yolk and sprinkle with black sesame.
Salad "Achik-chuchuk", also known as "Achichuk" - a fresh tomatoes, onions, garlic and herbs. This dish is perfect for vegetarians and fasting.
Naryn - is the national dish of Uzbek cuisine with homemade noodles and boiled meat, which is served with broth. Typically naryn prepared from lamb, horse or kazy (cooked sausages of horse meat), and sometimes - veal or beef. The main secret of this dish - before you cook the meat, it is necessary to fill up with salt and jerk for a day. This is done in transparency and saturation broth. The meat and the noodles add the onion. In the original recipe, take a regular bulb fresh chives, cut, fray hands and add to the dish. You can also fry the onion and remaining butter to grease the dough for noodles.
Shurpa - saturated fat and mutton soup and vegetables. The best-known varieties - kaytnama where fresh meat is placed, and Kovurma, where the meat is first fried in oil.
Dimlama - Uzbek version of the roast, which uses beef, lamb, various vegetables, including potatoes, carrots, tomatoes, onions, cabbage, and fresh herbs and - necessarily - spices.
Qutab - fried flat cakes made of thin dough stuffed with meat, greens, tomatoes, cheese - separately or together.
Kabob (shish kebab) - beef, lamb or veal, skewered in small pieces on skewers and cooked over an open fire. Typically, pre-marinated meat. Pieces of lamb alternating with pieces of sheep fat, which browns the fire and acquires a delicate flavor, while applying all this splendor is sprinkled with finely chopped fresh onions and herbs and sprinkled with vinegar. As a suitable sauce spicy tomato or adjika.
Halvaytar - a liquid embodiment of halva. In perekalenny fat or oil add the flour, stir, then add the sugar, vanilla and nuts and - until the end of cooking.
Tea with sweets - is Uzbek tradition. Alone making tea options in Uzbekistan mass, and certainly this drink is served with nuts, dried fruit and other natural and healthy treats. By the way, the Uzbeks never pour guests a full bowl, showing that they are very happy and want to guest sat a little longer. Full Pialat also means that the owner of a hurry to rid you.