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Theme: UZBEKISTAN - Done by: Ashuraliyeva Sh
- Group:3-12
- Teacher: Suyarova Sh
One particularly distinctive and well-developed aspect of Uzbek culture is its cuisine. Unlike their nomadic neighbors, the Uzbeks have had a settled civilization for centuries. Between the deserts and mountains, in the oasis and fertile valleys, they have cultivated grain and domesticated livestock. The resulting abundance of products has allowed the Uzbeks to express their strong tradition of hospitality, which in turn has enriched their cuisine. - One particularly distinctive and well-developed aspect of Uzbek culture is its cuisine. Unlike their nomadic neighbors, the Uzbeks have had a settled civilization for centuries. Between the deserts and mountains, in the oasis and fertile valleys, they have cultivated grain and domesticated livestock. The resulting abundance of products has allowed the Uzbeks to express their strong tradition of hospitality, which in turn has enriched their cuisine.
Uzbek dishes are not notably hot and fiery, though certainly flavorful. Some of their principle spices are black cumin, red and black peppers, barberries, coriander, and sesame seeds. The more common herbs are cilantro (fresh coriander), dill, parsley, celeriac, and basil. Other seasonings include wine vinegar, liberally applied to salads and marinades, and fermented milk products. - Uzbek dishes are not notably hot and fiery, though certainly flavorful. Some of their principle spices are black cumin, red and black peppers, barberries, coriander, and sesame seeds. The more common herbs are cilantro (fresh coriander), dill, parsley, celeriac, and basil. Other seasonings include wine vinegar, liberally applied to salads and marinades, and fermented milk products.
Central Asia has a reputation for the richness and delicacy of its fermented dairy products. The most predominant are katyk, or yogurt made from sour milk, and suzma, strained clotted milk similar to cottage cheese, which are eaten plain, in salads, or added to soups and main dishes, resulting in a unique and delicious flavor. - Central Asia has a reputation for the richness and delicacy of its fermented dairy products. The most predominant are katyk, or yogurt made from sour milk, and suzma, strained clotted milk similar to cottage cheese, which are eaten plain, in salads, or added to soups and main dishes, resulting in a unique and delicious flavor.
Plov or Osh, the Uzbek version of "pilaff" ("pilav"), is the flagship of Uzbek cookery. It consists mainly of fried and boiled meat, onions, carrots and rice; with raisins, barberries, chickpeas, or fruit added for variation. Uzbek men pride themselves on their ability to prepare the most unique and sumptuous plov. The oshpaz, or master chef, often cooks plov over an open flame, sometimes serving up to 1000 people from a Single cauldron on holidays or occasions such as weddings. It certainly takes years of practice with no room for failure to prepare a dish, at times, containing up to 100 kilograms of rice. - Plov or Osh, the Uzbek version of "pilaff" ("pilav"), is the flagship of Uzbek cookery. It consists mainly of fried and boiled meat, onions, carrots and rice; with raisins, barberries, chickpeas, or fruit added for variation. Uzbek men pride themselves on their ability to prepare the most unique and sumptuous plov. The oshpaz, or master chef, often cooks plov over an open flame, sometimes serving up to 1000 people from a Single cauldron on holidays or occasions such as weddings. It certainly takes years of practice with no room for failure to prepare a dish, at times, containing up to 100 kilograms of rice.
Tea is revered in the finest of oriental traditions. It is offered first to any guest and there exists a whole subset of mores surrounding the preparation, offering and consumption of tea. Green tea is the drink of hospitality and predominates. Black tea is preferred in Tashkent, though both teas are seldom taken with milk or sugar. An entire portion of their food culture is dedicated solely to tea drinking. Some of these include samsa, bread, halva, and various fried foods. - Tea is revered in the finest of oriental traditions. It is offered first to any guest and there exists a whole subset of mores surrounding the preparation, offering and consumption of tea. Green tea is the drink of hospitality and predominates. Black tea is preferred in Tashkent, though both teas are seldom taken with milk or sugar. An entire portion of their food culture is dedicated solely to tea drinking. Some of these include samsa, bread, halva, and various fried foods.
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