The territory of modern Uzbekistan in the past was inhabited by many nationalities. Their culinary traditions for a long time delayed and superimposed. Thus was formed the modern Uzbek cuisine, on which you can judge the whole Central Asian cuisine.
Most eat meat - lamb. Much less used herein beef, horse meat, poultry. The peculiarity of cooking meat is that meat from the bones can not be separated. And in soups, and secondly it is cooked dishes and fried together with the bone. Most of these dishes includes a meat component and devoid of any side dish, not including onions. Widespread combination of meat and boiled dough. The most popular dishes of the Uzbek cuisine is manti (pastry type of large ravioli), Lagman (noodles), manpar (kind of noodles, served with meat).
Uzbekistan has never been rich in fish, and the import of fish here has not justified itself - it is not vaccinated among the population. The indigenous inhabitants do not recognize mushrooms and eggplants, the use of eggs is limited here.
Bread is replaced by flat cakes baked in tandoors (ovens). The bell-shaped tandoor is lined with bricks. A fire is made inside, and after the walls are heated, they begin to bake cakes, pies. The work of an Uzbek baking flat cakes is the work of a virtuoso - a great master of his craft.
Quite a significant place in the Uzbek cuisine is occupied by soups. They are much more dense in consistency than ordinary European soups, and very often they resemble gruel. These soups are fat, naravisty, because they contain fattened lard or ghee, even if there is no meat. Specific is the use in soups of local cereals (small Central Asian beans), jugars (sorghum), as well as rice, corn, etc. From vegetables to soup is added necessarily carrots, turnip, pumpkin. As for the onion, its laying in soups is much more than in European cuisine. Another feature of Uzbek cuisine is the use of katyaka and suzma for the preparation of fermented soups, which gives them a very special sour taste, increases their calorific value and digestibility. The first dishes are usually served in bowls (kasach). The most common soups are shurpa, mastava, atala, ugra, piena and sour-milk soups (katykli).
Vegetables in Uzbek cuisine in practically used as stand-alone courses. They either go in soups or serve as snacks to meat dishes pilaf, and in this case they are used raw. But most vegetables are semi-finished goods to the grain, flour or meat dishes: pilaf or zirvak to Siauliai, filling to salie, vadzha to Laghman and Chimay. In this case, the vegetables are roasted in a large amount of fat.
Characteristic of the Uzbek cuisine is the increased consumption of spices, such as paprika, basil, turmeric, dill, coriander, mint, tarragon. From popular seasonings and barberry buzhgun. Garlic is used relatively rarely.
The Uzbek cuisine is very common steaming. For this purpose, use copper or aluminum containers stacked with bars.
A favorite national dish is the famous pilaf. In Uzbek cuisine, there are dozens of different ways of cooking pilaf - these are kawarma palov, ivitma palov, kavitak palov, sarymsak palov, kazy palov, khorazm palov, safaki palov, etc. There are pilaf, the composition of which depends on the purpose (simple, wedding, festive , summer, winter). A number of pilafs differ in that they contain various meats, since they often use kazy (horse sausage), postdumba (fat tail), quails, pheasants, and chickens instead of lamb. Rice is not always a part of pilaf. Sometimes it is only part of the pilaf, and sometimes it is completely replaced by wheat, peas or mash. But for most pilaf, the classic set of products is preserved: lamb, rice, carrots, onions, raisins or apricots and spices.
Uzbeks love jurgat - a product like yogurt and chakka - thrown away sour milk. From chakka, kurut is prepared - sour milk powder. Adding flour, salt, and sometimes pepper to the chakka, small balls weighing 40–80 g are formed from the resulting mass, which are then dried in the sun.
Popular Uzbek dishes belong manti (pastry type of large ravioli), chalop (hash on sour milk), samsa (patty in the shape of a triangle), Lagman (noodles), hasyp (homemade sausages with minced offal) mastava (soup with rice ) and so forth.
Attention is drawn to the unusual for Europeans order of serving dishes. Lunch usually begins with tea, they are washed down with a fatty meat snack and flour products, tea is finished with food, they are washed down with sweets. Green tea (kok-tea) well quenches thirst and increases the overall tone. To him, give the apricot (tuffman) and jam from the hulk (mulberry). Brewing kok-tea is a great art. He falls asleep in a special vessel (tea-dzhush) or a teapot, pour boiling water and put on fire. During cooking, ensure that tea does not overheat. Heating is stopped when the tea leaves begin to move in the liquid. If this moment is missed and water boils, then after serving, the tea will turn red and lose its flavor and aroma. They drink tea from pialas, pouring it a little, so as not to cool down.
Very specific and varied in Uzbek cuisine sweet table, which is not a dessert. Sweets, drinks and fruits, which at the European table finish any meal, in the East are used twice or even three times - they are served before and after, and in the process of eating. To the table served apricots, grapes, cherries, plums, melon, walnuts, pistachios, sweet almond, apricot nucleoli, halvopodobnye sweets (halvoytar) sweets on a walnut and raisin-based and others.