La cuisine en ouzbekistan

La cuisine en ouzbekistan

La cuisine en ouzbekistan

Plan:

• La cuisine en ouzbekistan
• Cuisine populaire ouzbèke
• Cuisine ouzbèke de renommée mondiale

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.

• 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.

First courses of Uzbek cuisine - soup and its types 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.

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.
• 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.
• 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.

Les plats nationaux ouzbeks - ce sont de vives couleurs de la nature, traditions séculaires et arome de l’Orient, mets qui ne laisseront indifférent pas un seul gourmet et amateur du vrai goût. En effleurant l’arome du plat et en le voyant en plus, votre estomac vous criera “j’ai faim!”. Les joies gastronomiques en Ouzbékistan ne sont pas moins nombreux que les étoiles dans les cieux!

• Les plats nationaux ouzbeks - ce sont de vives couleurs de la nature, traditions séculaires et arome de l’Orient, mets qui ne laisseront indifférent pas un seul gourmet et amateur du vrai goût. En effleurant l’arome du plat et en le voyant en plus, votre estomac vous criera “j’ai faim!”. Les joies gastronomiques en Ouzbékistan ne sont pas moins nombreux que les étoiles dans les cieux!
• Les recettes de préparation des plats de la cuisine nationale ouzbèke se formèrent au cours de plusieurs siècles. Un certain rôle y appartient également à l’influence culinaire des autres peuples qui, plus d’une fois, conquérirent les territoires de l’Asie Centrale, pourtant les mets de la cuisine ouzbèke s’appropriaient de leur spécifité propre. L’usage de tous les dons de la nature de l’Ouzbékistan est le trait distinctif des plats de la cuisine ouzbèke. La plupart des plats ouzbeks est préparée avec l’utilisation de la quantité importante des huiles: coton, tournesol ou sésame avec l’addition du gras bovin. Dans la formation des recettes des plats de la cuisine ouzbèke il y a l’apport non seulement des maîtres de l’art culinaire, mais des médecins aussi. Une de légendes dit que la recette du pilaf serait établie par Avicenne en personne.

• Les ingrédients principaux des plats ouzbeks sont - farine, viande (ovine en générale), gras de la queue du mouton, légumes, herbes et épices. Il existe des plats qui ne sont préparés que par les hommes ou par les femmes. La préparation de certains plats est liée aux fêtes, événements commémoratifs, croyences.
• Les plats ouzbeks, comme il est en règle, sont très copieux et riches en calories. Une grande importance appartient au cours de leur préparation aux herbes et épices - coriandre, cumin, épine-vinette, sésame, basilique et autres. Les épices augmentent l’appétit, c’est pourquoi on a envie de dévorer ces plats dès que l’on sentit leur arome. Assez souvent dans les recettes des plats nationaux ouzbeks on mentionne qatiq (yogourte classique), ainsi que le radis vert. Il est moins aigre que celui noir, et avec l’huile et carotte il est doux même.

 kazan - le chaudron en fonte aux murs épais. Nombre de plats ne sont réussis que dans le kazan car ce dernier conserve et repartit bien la chaleur.

•  kazan - le chaudron en fonte aux murs épais. Nombre de plats ne sont réussis que dans le kazan car ce dernier conserve et repartit bien la chaleur.
• La vaisselle nationale dans laquelle on sert traditionnellement les mets: - kassa - grand bol pour les plats; - lyagane - plats de grandes dimensions ornés de dessins traditionnels. On sert dans les lyagans le pilaf et beaucoup d’autres plats; - pyala - bol pour prendre le thé.

Among dishes taken from other nations there are roast, kebab, bogursak, straws, pelmeni (meat dumpling), manti, lagman and etc. 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.

• Among dishes taken from other nations there are roast, kebab, bogursak, straws, pelmeni (meat dumpling), manti, lagman and etc. 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 rice and vegetables and also make excellent desserts.

• 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 rice and vegetables and also make excellent desserts.

Uzbeks generally eat by hand and sit at the floor or at the low table – dastarkhan. At the beginning the table is served with sweets and fruits. Later it is served with vegetables and salads. Then it is the turn of soups – savory shurpa, thick mastava, etc. Repast is finished with main dishes – manti, lagman, shashlik and plov.

• Uzbeks generally eat by hand and sit at the floor or at the low table – dastarkhan. At the beginning the table is served with sweets and fruits. Later it is served with vegetables and salads. Then it is the turn of soups – savory shurpa, thick mastava, etc. Repast is finished with main dishes – manti, lagman, shashlik and plov.