Meals national meals of uzbekistan uzbek National Cuisine


Download 1.61 Mb.
Sana29.05.2020
Hajmi1.61 Mb.

MEALS

NATIONAL MEALS OF

UZBEKISTAN

Uzbek National Cuisine

  • The fact ,The Uzbek cuisine is one of the most colorful of Oriental Cuisine in the World, In Uzbekistan Meat dishes flavored with spices are very popular. And the main method of cooking is considered to be a frying in fat. Everything is used to be fried, and meat and vegetables, and even the pastry, thus, the high-calorie meals may seem a bit greasy for the Europeans. In general, mutton is the preferred source of protein in the Uzbek diet.
  • Beef and horse meat are also consumed in substantial quantities. Camel and goat meat are less common.
  • The characteristic feature of modern Uzbek national cuisine is the usage of different vegetables such as carrot, pumpkin, potatoes, tomatoes, turnip and others. Although potato, cabbage, tomato, aubergine have begun to cultivate in Uzbekistan since the end of the XIX century, today these vegetables are grown and used all over Uzbekistan. Different herbs both cultivated and wild found wide application in the Uzbek cuisine.

Seasonable dishes

  • The seasons, specifically winter and summer, greatly influence the composition of the basic menu. In the summer, fruits, vegetables, and nuts are ubiquitous. Fruits grow in abundance in Uzbekistan which are also dried and used during other times of the year - grapes, melons, apricots, pears, apples, cherries, pomegranates, lemons, figs, dates. Vegetables are no less plentiful, including some lesser known species such as green radishes, yellow carrots, dozen of pumpkin and squash varieties, in addition to the usual eggplants, peppers, turnips, cucumbers and luscious tomatoes.
  • The winter diet traditionally consists of dried fruits and vegetables and preserves. Hearty noodle or pasta-type dishes are also common chilly-weather fare.

Pilaf (osh)

  • Pilaf is used to be food for the true connoisseurs and gourmands, favorites of fortune, warriors and philosophers. And a real pilaf can be created only by a man.
  • The first information about pilaf was found in the annals of I-II century BC, at the time when a cultural cultivation of rice in India and the Middle East started. Actually, pilaf as a dish came out of these countries, however, only in Central Asia, more precisely in Uzbekistan, thanks to the ingenuity of the population and skills of cooks (named osh-pavoz), who pass on their knowledge and secrets from generation to generation, pilaf became a cultus, the object of pride and national property.
  • Each region, and sometimes every city in Uzbekistan has its own proprietary recipes for making pilaf and they are so various that even a beginner will never confuse Tashkent and Bukhara pilaf, and without any difficulty distinguish Samarkand from the Ferghana one.
  • Palov is cooked from rice, and somewhere it is cooked from rice and mung bean with meat, onion and yellow carrot (for example, in Bukhara). Much fat – vegetable or animal oil (fat of sheep) is added to palov.

Pilaf (osh)

Manty

  • Manty After Plov, Manty is the most popular and favorite Uzbek dish. That is why in many regions Manty is served at the end of the meal. In the Fergana valley, Samarkand, Tashkent and Bukhara, Manty is one of the major components of the diet of the local population. In other places, it is prepared less often.

Manty

Narin

  • Narin is popular among the Uighur, Uzbek, Kirghiz and Kazak people. First the lamb will be boiled with carrots.When its ready, lamb and carrot will be chopped into small pieces and mixed with the boiled noodles. The lamb soup is also served to mix with the noodles, thus it brings a superb taste to the dish. It's one of the delicatessens of the region.

Narin

Samsa

  • Samsa is prepared in all areas of Uzbekistan. Samsa (meat pies) is a pastry pie stuffed with meat and onion or pumpkin, potato, cabbage, mushrooms or nuts backed in tandyr . Tandyr is a traditional cylindrical clay oven, heated with coal. Skill is needed when placing the rawsamsas or non on the inside wall of the oven.
  • Ingredients: meat, pumpkin, herbs

Samsa

Chuchvara

  • Chuchvara is the most widespread national dish, sometimes seen under different names such as Varak-chuchvara (pel'meni). In all areas, Chuchvara is prepared with the same methods. The ingredients are flour, eggs, water and salt.

Chuchvara

Summery

  • Since ancient time, Uzbek culture is rich with several dishes,and each season has own special foods, in addition, Uzbek cuisine has been spreading for a long time, ex: Currently in every european country there is at least one Uzbek restaurant. I can say Uzbek cuisine will take its own role in the world.

Pleasant appetite

Thank you

  • FOR
  • YOUR
  • ATTENTION
  • Prepared By Matqoziyev G`.


Download 1.61 Mb.

Do'stlaringiz bilan baham:




Ma'lumotlar bazasi mualliflik huquqi bilan himoyalangan ©fayllar.org 2020
ma'muriyatiga murojaat qiling