Dishes of Uzbek cuisine have long been valued throughout the world. Oriental recipes are famous for their naturalness and simple set of products. You will not find any exquisite problems in the recipe and processes for preparing such dishes. Many dishes of national cuisine of Uzbekistan have long been on Russian tables: pilaf, lagman, manti, samsa, fried dumplings and much more. But Uzbek sweets are especially popular. Recipes with photos can be found in our article.
Today we want to share with you the most delicious and popular recipes. We offer you to cook national Uzbek sweets. The names can be a little confusing, but believe me, the recipes are so simple and easy to make that even children can handle them.
Assortment of sweets in Uzbekistan
The reception of guests in Russia and Uzbekistan, as well as the schedule by which dishes appear on the festive table, are slightly different. If in Russia we first eat the first hot dishes, then salads and only then sweets, then in Uzbekistan it is the other way around. Here guests are greeted by tea and Uzbek sweets, and then hot dishes, salads and snacks are served.
The assortment of oriental sweets is quite extensive. But mainly on the tables in Uzbekistan there are always dishes from nuts, homemade sweets, halva, dried fruits and sweet cakes. But first things first.
Parvard
As we have already said, homemade homemade sweets are a favorite treat in the East. Parvarda - Uzbek sweets, reminiscent of the usual caramel for us. In shape, they resemble pads, in color they are most often white (since special flour is used).
Ingredients:
- one glass of sugar;
- two glasses of water;
- half a glass of flour;
- one lemon.
Cooking process
Parvarda and other goodies are national Uzbek sweets. The recipes of this dish are known to all eastern men. Whereas in the Russian cuisine a woman predominates, here, on the contrary, men always prepare desserts and meat.
So, to make these homemade sweets, you need to take a large pot, preferably with a non-stick coating. Pour a glass of sugar there and add water in the amount indicated in the recipe. Cooking regular sugar syrup. Gradually bring the syrup to a boil, stir occasionally, wait for the sugar to completely disappear from sight. Then you can squeeze lemon juice through a sieve.
A very important aspect of making these sweets is not to digest the syrup. It should be viscous in consistency, in color - resemble refined sunflower oil. It remains only to cool the caramel.
This is done with a bowl of cold water and butter. How? Very simple. First, pour ice water in one bowl, the other - grease with butter and pour hot caramel there. We put one dish in another and begin to interfere. Thanks to the oil, the mass will not stick to the walls of the dishes, and due to the temperature difference the caramel will quickly cool down, which is what we are trying to achieve.
When the consistency resembles pliable plasticine, you can proceed to the following manipulations. Sprinkle a little flour on a cutting board. Roll a lump from our “plasticine” and make a small hole inside. Parvarda - an unusual form of Uzbek sweets. The photo confirms this. But how do they achieve this form? We explain.
When you have made a ring inside, you need to stretch the caramel dough so that an eight forms. Then we repeat the manipulations, make eights each time and mix them together. As a rule, this is done at least twenty times.
You should end up with sweet noodles. It must be cut into square pieces, pads and sprinkle on top with a small amount of flour. After four to six hours, the sweetness is ready.
Halva
Halva is another dish of Uzbek cuisine, which enjoys worldwide love among the sweet tooth. The ingredients used in the preparation are very simple and affordable.
It is necessary:
- 120 grams of flour.
- Half a liter of milk.
- Ghee - 125 grams.
- 200 gr. Sahara.
- Two table. spoons of sesame seed.
- Half a glass of peeled walnuts.
Cooking process
To prepare such Uzbek sweets for tea, you must first prepare flour for work. We spread it on a wide flat frying pan and heat it with the addition of ghee. When it gets a nice brown tint, you can proceed to further mixing the ingredients.
While the flour is being fried, take and mix milk and sugar in a separate bowl. When the flour is ready, the sugar has time to completely dissolve. Add sweet milk mixture to flour in a thin stream. Mix. The mass should stand on fire for about fifteen minutes.
Then remove the pan from the heat. Let the mass cool a little. When it is already cool enough, you can begin to form balls. As a rule, halva is made in the form of large briquettes. If you are doing it for yourself, and not for a large festive table, then you can (for convenience of consumption) form small balls.
Each such halva ball should be dipped well in a sprinkle consisting of crushed walnuts and sesame seeds. Serve the dish on the table. We make green tea and enjoy.
Pashmak
Required Products:
- One kilogram of granulated sugar.
- Butter - 50 grams.
- The juice of half a lemon or one teaspoon of citric acid.
- Glass of water.
Cooking process
As you can see, again we use the simplest and most affordable set of products to prepare national Uzbek sweets. Pashmak is a sugar halva, which is not only very sweet and loved by children, but also useful, helping to treat diseases of the bronchi and the entire respiratory system.
Like many other sweets, pashmak is prepared on the basis of sugar syrup (caramel). We mix sugar and water, boil the syrup to a caramel consistency. Then pour the liquid caramel mass onto a baking sheet or cutting board and stretch it until white threads appear.
At this time, you should already have flour on the stove. Fry the flour, as in the previous recipe, until brown. Then the caramel mass should be dipped in flour and again stretched to the finest threads. From the finished caramel noodles we make small sausages and cut them into cubes.
Nishalda
But not all dishes of this cuisine are prepared in a matter of minutes. Sometimes you have to make every effort and patience to cook traditional Uzbek sweets. We will provide photos with the names, we will try to describe the cooking process as thoroughly as possible, but whether you undertake such an experiment is up to you.
If you decide to spend your time, then we will start cooking another sweet Uzbek dish. It looks like a nichald like a very thick white sour cream. The basis of this recipe will be egg whites and sugar syrup.
The required set of products:
- 3 kg of sugar.
- 2.5 liters of water.
- 8 eggs.
- 7 teaspoons of citric acid.
- Three roots of etmak.
Cooking process
Let's make a small digression and talk about what is etmak root. We must say right away that without it you don’t even need to start cooking a nishalda, as it is said, all the salt in it.
So, etmak is a soap root, as many call it. It’s a tumbleweed, it’s also the root of the clavicular arthropod. Somewhere in Tashkent, there will be no problems with the purchase of such a product, they sell it at any market, and it is inexpensive. But in Russia it’s not so easy to find emtmak. What to do? How to replace?
Approximately the same amount of substances contained in etmak is located in the licorice root or licorice root. You can replace the root with gelatin or agar-agar. But the beneficial properties that this dessert has due to the content of etmak, with the replacement for other products will, unfortunately, be lost.
Getting down. If you still find the roots of etmak, then grind them and fill them with water. We put on a slow fire and cook for about two hours. If this ingredient is not present, then we brew licorice root (it is sold in any pharmacy) and insist it for about an hour.
During this time, you will need to work with proteins. Proteins need to be whipped for a long time. If you have helpers, ask them to be responsible for the proteins while you make sugar syrup.
Sugar syrup is made according to a traditional recipe (we described it just above). When the syrup is almost ready, add citric acid to it. Cook for a couple of minutes and remove from heat.
We move on to mixing the finished ingredients. While the process of whipping proteins is in progress, add syrup to them with a thin stream, then a decoction of the root. The mass should be quite thick and incredibly white. It is stored in the refrigerator. Served with tortillas and just for tea.
Brushwood
This dish is considered festive. But in Russia, such Uzbek sweets go perfectly for afternoon tea, for breakfast, and just for a tea break. Experienced housewives are advised to cook brushwood using butter and good fat milk.
Ingredients:
- Two eggs.
- 4 tbsp. tablespoons of sugar.
- 100 grams of milk.
- 50 grams of butter.
- Two glasses of flour.
- Vegetable oil is a glass.
Cooking process
Look at the list of products. This is what Uzbek cuisine is famous for. Sweet recipes here consist of such simple and understandable ingredients that even the hostess who almost does not concern the preparation of complex dishes can find them in her refrigerator.
So, mix the flour and eggs. Dissolve sugar in butter in a separate bowl. It can be preheated in a water bath or in the microwave. Pour the creamy mass into the dough and mix well.
Many housewives believe that it is better to make good brushwood from puff pastry. But not Uzbek sweets. The recipes here are simple, easy and do not require any special culinary delights. The dough for brushwood is done quickly and easily, as you see.
When the dough is well mixed, we form a ball out of it. Roll out quite thinly and cut into squares or rectangles. In the center of each geometric figure, make an incision and stretch the tip of the dough through the resulting hole.
Now it remains only to fry brushwood to a crunch in vegetable oil. You can sprinkle it with icing sugar before serving, or you can simply serve it with jam, sweet berry syrup, jam, etc.
Sherbets
Sherbets are also popular Uzbek sweets. Recipes are based on the use of berry or fruit decoctions. Very tasty sorbets are made from pomegranate and grape, apricot and strawberry, lemon and cherry juices.
To prepare you will need:
- One glass of sugar.
- Two glasses of water.
- One kilogram of fruits or berries you have chosen.
Cooking process
It is very simple to make sorbet according to the Uzbek recipe. You will need to cook sugar syrup. How this is done, we have repeatedly described above. All according to the standard recipe.
Squeezed fruit or berry juice is added to the hot syrup. Let it cool down a little and pour it into molds or glasses. The national sweet dish of Uzbekistan is ready.