British and Uzbek national food

British and Uzbek national food

Each of the four countries, England, Ireland, Scotland, and Wales, have their own specific food identity and, therefore, their own national dishes. There is much dispute about which is truly the English national dish. Number one on the list for many years has been roast beef and Yorkshire puddings followed closely by fish and chips. Irish Stew is a thick, hearty dish of mutton, potatoes, and onions and undisputedly the national dish of Ireland. Within the dish are many of the ingredients synonymous with the island, potatoes being one of the most recognized. Haggis is regarded as the Scottish national dish. It is a sheep's stomach stuffed with offal, suet, onions, and oatmeal. The result is a loose type of sausage. Cawl is the national dish of Wales. It is also a stew and made from bacon, Welsh lamb or beef, cabbage, and leeks. Traditional recipes for Cawl vary from region to region and sometimes even season to season.

Not for nothing people from all over the world like and honor the Uzbek cuisine. It is one of the most savoury and various in tastes cuisine in Central Asia. Only names of appetizing Uzbek food make one’s mouth water. Plov, manti, shurpa, shashlik, lagman, samsa have such wonderful smell that one can’t resist the temptation to taste all these dishes piping hot.Many Uzbek recipes have centuries-old history, and the process of preparing food is accompanied with various rituals, which have reached our days. All specific peculiarities of Uzbek food have been forming for centuries. 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.