Columns
Uzbek cuisine

Dumplings, Dr. Samsun.

48. Manti in Uzbek style Lamb and onions finely chopped, thoroughly mixed, seasoned with salt and pepper. Flat cakes are rolled out from a steep unleavened dough, in the middle of which they put minced meat and a piece of fat tail; the edges of the cakes are plucked, giving the products a round shape. Manty is steamed and served, filled with meat broth and sour milk, sprinkled with pepper and herbs. Mutton 35, fat tail fat [...]

Columns
Uzbek cuisine

Pilaf

Pilaf Pilaf is one of the most common dishes in the Middle East. Not a single feast is complete without it. Cooking a real Central Asian pilaf usually consists of three operations: pumping oil, making zirvak and laying rice and bringing pilaf to readiness. Oil overload. For this operation, necessarily necessary metal (but not enamelled) utensils (cauldrons) with a thick bottom, [...]

Columns
Uzbek cuisine

Meat dishes, barbecue.

17. Uzbek-style shish kebab Lamb, chopped into small pieces, sprinkled with chopped onions, pour the marinade, mix and put in a cold place for 3-4 hours. Then the meat is strung on a skewer, at the end of which a piece of fat tail fat is planted, sprinkled with onions and fried over hot coals. Shish kebab with onions and herbs. Lamb 50, fat tail fat 5, onion 22, flour [...]

Columns
Uzbek cuisine

Uzbek soup

1. Mashhurda (soup with mash). The meat, chopped into small pieces, is fried together with onions, chopped straws, add salt, pepper, pour the broth and bring to a boil. After that, put the mung bean, bring to a boil and remove the pan from the heat. When the mung bean swells, they put rice, put the pan on a strong fire, add sliced ​​potatoes and bring the dish to readiness. When [...]

Columns
Uzbek cuisine

On the Uzbek cuisine.

Uzbek cuisine The territory of modern Uzbekistan in the past was inhabited by many nationalities. Their culinary customs were laid back and layered for a long time. Thus, modern Uzbek cuisine was formed, by which one can judge the entire Central Asian cuisine. The most consumed meat is lamb. Much less often they use beef, horse meat, and poultry here. A feature of the preparation of meat dishes is that the meat from the bones [...]