The specificity of local agriculture is the main thing that affects the peculiarities of Uzbek cuisine. Grain farming, sheep breeding are the most developed industries in the state, which is why the most popular products here are noodles, bread, lamb.
Seasonal Impact
Uzbek cuisine is associated with aromatic, fatty, moderately spicy dishes. And indeed it is. But there is one feature: dishes of Uzbek cuisine can be divided into two parts, since seasonality plays an important role here. In winter, pickled vegetables, dried fruits and fairly fatty meats are used mainly for cooking, but in summer the food is lighter, it is mainly based on fresh vegetables and fruits. Uzbek cuisine suggests the presence of a large number of spices and spices, especially such as basil, black pepper, coriander, hot red pepper. Most often, vegetables are used in the preparation: potatoes, pumpkin, carrots, garlic and tomatoes.
The most popular dish
Speaking of Uzbek cuisine, of course, everyone immediately remembers pilaf, known throughout the world. Indeed, this is one of the most popular dishes in Uzbekistan, which is fried slices of lamb with lots of onions, carrots, and rice grains. Pilaf here is not just a favorite dish - it is a cultural symbol of the country. The owner of the house prepares it according to tradition, and streaming this dish of guests is a symbol of good location and respect. There is even a joke stating that the Uzbek cuisine consists of 100 dishes, 95 of which are varieties of pilaf. And although dozens of varieties of this dish are known here, there are many more dishes that we could be proud of in this state.
No less famous and favorite dishes
Uzbek dishes such as lagman, shurpa, mastava, samsa, manti, chuchvara, dimlama are also known all over the world. Various kebabs and kebabs are no less interesting and loved.
The choice of hot soups here is quite wide, but the Uzbek cuisine, the recipes of which are interesting and unusual, can not boast of an assortment of desserts. Usually compote of dried fruits and fresh fruits completes the meal, sometimes halva and nuts are served on the table. But sweet pastries are unlikely to be found here.
The drinks
As in other Central Asian countries, green tea is the traditional national drink in Uzbekistan. This drink has both gastronomic and cultural significance. Not a single meal can do without green tea, this particular drink is a symbol of hospitality. Black tea is also found, but they drink it much less than green.
Uzbek pilaf
As you can see, Uzbek cuisine can be quite interesting and varied. Her recipes are numerous. But, as mentioned above, pilaf is the most popular dish in Uzbekistan. Consider the recipe for cooking the real pilaf.
Ingredients:
- Lamb - 1.2 kg.
- Rice "Devzira" - 900 grams.
- Onions - 4 pcs.
- Garlic - 2 heads.
- Vegetable oil - 300 ml.
- Carrots - 1 kg.
- Hot chili pepper - 2 pcs.
- Spices: zira, dried barberry, coriander seeds - 1 tbsp each.
- Salt to taste.
Cooking:
- Rinse cereals thoroughly in several waters. The cleaner the rice, the tastier the pilaf.
- Peel the garlic without dividing it into slices.
- Peel three onion heads and whole carrots.
- Cut the carrots into thin strips, onion in half rings.
- Rinse the lamb and cut into medium-sized cubes.
- Preheat a large cauldron, heat vegetable oil in it. Put the unpeeled onions, fry them until black, and then discard.
- Put chopped onions in vegetable oil, fry, stirring, for 10 minutes, until a delicious golden brown color appears.
- Add lamb to the cauldron, fry over high heat until golden brown.
- Put the carrots for meat and onion, evenly distribute on the bottom, simmer, without stirring, for 5 minutes, then stir well and fry, stirring, for 10 minutes.
- Pour boiling water into the cauldron, exceeding the contents by 1 cm, add chili pepper, reduce heat, close the cauldron with a lid, simmer all the ingredients for 1 hour.
- After time, add crushed zira and coriander, barberry, salt to the cooking ingredients. Stir and cook for another 15 minutes.
- Rinse the groats one more time, let the water drain completely. Put the rice on the meat, smooth without stirring. Pour enough boiling water to cover the cereal with a layer of three cm.
- Cook the pilaf on the slowest fire until the rice groats absorb all the water.
- Poke a wooden skewer in several places in the groats of the hole, put the garlic, simmer for another 30 minutes.
Pilaf is an independent dish; by tradition, eating it follows with your hands.
National Uzbek cuisine (you can see photos of the most popular dishes in this article) - this is not only delicious dishes, but also the proper table setting, and a special meal ceremony that is inherent in this state. Here, the most ordinary meal turns into a real ceremony.