Uzbek national cuisine

Group :158_20 MR
KHaydarov Adhamjon


Uzbek national cuisine

Uzbek cuisine is rich and known for a wide usage of meat is peculiar to its national part. Traditionally, the Uzbeks prefer mutton, they eat beef very often, and more rarely they use horse meat for cooking some kinds of meal.

The characteristic feature of modern Uzbek national cuisine is the usage of different vegetables such as carrot, pumpkin, potatoes, tomatoes, turnip and others. Although potato, cabbage, tomato, aubergine have begun to cultivate in Uzbekistan since the end of the XIX century, today these vegetables are grown and used all over Uzbekistan. Different herbs both cultivated and wild found wide application in the Uzbek cuisine. Such seasonings as coriander, mint, basil, red pepper and others are added to the meal in rather big doses.
Flour and grain make the base of the greater part of Uzbek dishes. The majority of different and difficulty cooked flour dishes indicate on deep traditions of this original cuisine.

Among flour products & noodles, which are used for cooking first and second courses, got a wide spread occurrence. Noodles are cooked like a soup (keskan-osh, suyuk-osh) with the dressing of sour milk and well melted oil; dried dill is added to the soup. Two similar dishes - narin and lagman – are the variants of thrown away noodles with seasoning. For the first of them noodles are cut from thin rolled out dough pieces which have been boiled in water or meat bouillon, then the noodles are added with boiled meat and filled up with a beef tea. it is significant that narin considered as a dish for important people. For example, in Tashkent it was served usually in those cases when only men gather.

Lagman - long noodles boiled in water. It is filled with gravy with a great deal of vegetables.
Different kinds of pelmenis are very popular. Small pelmenis with cut meat and onion (chuchvara) are boiled in water, and big – manti – are cooked under steam in special grids – kaskans.