Netional foods

Netional foods

1.England national foods;

2.Uzbek national foods.

British cuisine is the heritage of cooking traditions and practices associated with the United Kingdom . Although the UK has a rich indigenous culinary tradition its colonial history has profoundly enriched its native cooking traditions . British cuisine absorbed the cultural influences of its post-colonial territories – in particular those of South Asia

Celtic agriculture

In ancient times Celtic agriculture and animal breeding produced a wide variety of foodstuffs for the indigenous Celts and Britons . Anglo-Saxon England developed meat and savoury herb stewing common in Europe .

Christmas pudding

Since appearing in Christmas dinner tables in England in the late 16th century the turkey has become more popular , with Christmas pudding served for dessert.

Christmas pudding history The 16th century England navigator William Strickland is credited with introducing the turkey into England , and 16th century farmer Thomas Tusser noted that in 1573 turkeys were eaten at Christmas dinner .

Chicken tikka masala

Some Anglo-Indian dishes derive from traditional British cuisine , such s roast beef , modified by the addition of Indian-style spices , such as clovers and red chilies. Fish and meat are often cooked inn curry from with Indian vegetables.

Uzbek national foods

• The Uzbek national kitchen has a long history and is closely connected with the Uzbek culture , language , traditions and climatic and geographical neighbours (Kazakhs , Karakalpaks , Kyrgyz and Turkmens) ,Who always led only a nomadic way of life , the uzbeks in the course of their history have been both nomads and a settled nation .

Pilaf

Pilaf is doubtless the most popular meal in Uzbekistan . It can both be eaten as an ordinary everyday meal and be served on special occasions , religious or secular. Pilaf from Fergana, Samarkand and Tashkent differ mainly in the way of cooking and in the additions to the main ingredients

Uzbek bread

• Uzbek bread, Which has a round from and is baked in a tandoor, a special clay oven, also varies greatly in shape and taste. Samsa is another national meal, which has the from of pasties filled with meat, onion and sheep fat and also cooked in the tandoor.

Shashlik

Shashlik- pieces of meat (mutton ,beef, pork, liver, fish or vegetables) held together by a skewer and roasted over charcoal.

Kaynatma Shurva

Kaynatma shurva (broth), mohora (pea soup), ugra (noodles), chuchvara (dumpling with meat), manchiza (soup with dumplings).

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