Uzbek cuisine certain stratum of Uzbek culture

Uzbek cuisine - certain stratum of Uzbek culture
Arriving in a new country, everybody wants to feel the national colour of this or that country.
So, one component that gives Uzbekistan a special ethnic flavour is Uzbek cuisine.

It is an impossible task for a tourist to fully enjoy the Uzbek feast. The rich list of Uzbek dishes is amazing the untrained imagination of the traveler.

Several nourishing Uzbek national dishes for a meal is the common hospitality for the Uzbek man.
If you are eager to know Uzbek culture, taste the Uzbek cooking.

Most popular Uzbek dishes. Varity and abundance of Uzbek national food

A variety of Uzbek national dishes impresses with its unusual quantity and amazing taste.
Everyone who has been in Uzbekistan, is immediately known such dishes as Uzbek pilaf, samsa, shashlik, manti, shurpa, lagman, khanum and many others.

Pilaf

Pilaf is a national dish of Uzbekistan that is cooked from rice, carrot and meat.
Depending on the region of Uzbekistan such components as peas, garlic, barberries, quince, dried apricots and raisins are added to this delicious Uzbek national dish.
Traditionally Uzbek pilaf is served hot on a large dish.
Pilaf is washed down with tea, eaten with salads.
Sometimes pilaf is eaten with patyr (type of Uzbek bread). But such eating is for rare eater

The main difference from other pilaf dishes is not the composition of the products but the technology of preparation. Depending on the method of preparation, pilaf is always different, but equally delicious.

Samsa

Samsa is considered a separate traditional Uzbek dish of flour, which the Uzbek people can cook almost from any product, depending on the season.
But traditionally Uzbek samsa is baked from flavour with different kinds of meat.

Traditional Uzbek samsa is cooked in tandyr (Central Asian stove).

But there is also a kind of samsa (usually triangular and square shape), which is prepared in the electric and gas ovens.
It is amazing, but, samsa is considered to be an absolutely correct dish, cause it is steamed in tandyr, without frying, that makes samsa health food.
The natural fat in samsa is the most "useful" cholesterol, which makes our blood vessels strong.