Information portal about food and confectionery production48. Uzbek Manty Chop lamb and onion finely, mix thoroughly, season with salt and pepper. Cakes are rolled out of cool unleavened dough, in the middle of which they put minced meat and a piece of fat tail fat; the edges of the cakes are pinched, giving the products a round shape. Manti are steamed and served, covered with meat broth and sour milk, sprinkled with pepper and herbs. Lamb 35, fat tail fat [...]
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, cooking 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, [...]
17. Uzbek-style shashlik Cut lamb into small pieces, sprinkle with chopped onions, pour 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 put, sprinkled with onions and fried over hot coals. Shish kebab with onions and herbs is served. Lamb 50, fat tail fat 5, onion 22, flour [...]
1. Mashhurda (soup with mash) The meat, cut into small pieces, is fried together with chopped onion, 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, put the rice, put the pan on high heat, add the potatoes cut into slices and bring the dish to readiness. When [...]
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 [...]