Uzbek Food

Lagman

There are two distinguished kinds of Lagman: Kesma lagman and Chuzma lagman (prepared more often). Kesma lagman has a more ancient history than chuzma lagman.
Stiff dough is prepared from flour, eggs, water and salt; then left to rise for 30-40 minutes under a napkin. Then the dough is unrolled in layers 1.5-2 mm thick and with a diameter not less than 10-15 cm.
The layers are put in pile, covered with flour and cut into noodles with sharp knife. Slightly stir up the noodles and boil in salt water.
Before serving, a special sauce, which is prepared from meat, potatoes, carrots, onions and tomatoes, is added. These ingredients should be fried, with the addition of some water, and stewed to readiness. In the Fergana and Tashkent areas, Lagman is prepared with the addition of radish and red bitter pepper.

Naryn

Naryn is a rather widespread Uzbek dish that is prepared in all areas of the Republic. Stiff dough is prepared from flour, eggs, salt and water, then left covered with a wet towel for 30-40 minutes.
Afterwards the dough is unrolled in a thin layer, and cut into strips 5-7 mm wide. Covered with flour and laid in a pile, the noodles are cut.
The noodles should then be boiled. Before serving, some bouillon is added to the noodles and topped with beef cut into fine slices and/or kazy (horse meat).
For the preparation of the dough, the following ingredients are required: flour - 900 g, water - 90 g, salt - 6 g, and 1 egg.

Main meat dishes of Uzbek cuisine

It is impossible to imagine the Uzbek food without meat. Traditionally, mutton is the most popular meat among Uzbek people. Beef is used rarer and horse meat is used for preparation of traditional sausage – kazy. People of coastal regions also use fish. As well as in other Muslim nations, pork is prohibited.
Traditional Uzbek meat dishes include cutlets (tukhum-dulma), shashlik (kebab), stewed meat with greens (kazan-kabob), cold meat snacks (kavurdak and khasib), roasted meat (jarkop), layered meat and vegetables stewed (dimlama) and others.
Usually Uzbek meat dishes are served with fresh vegetable salads or stewed with vegetables. During the preparation of major dishes meat is not separated from bones. To improve the taste, it is roasted in tempered cottonseed or sunflower oil. Some meat dishes are steamed.

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