Foods

• 1-cuisine

• Lagman

  

  This lagman is typical of real Uzbek cuisine and originated in very ancient times. It is very rich and delicious, and it is a dish that is worth putting on the table of guests. It can be prepared in all four seasons of the year. This type of lagmon is mostly prepared in the Fergana Valley. The preparation of cut lagmon is as follows: the dough is made as if it were made for dumplings, let it rest, and then spread it to 2-3 mm with the help of a rolling pin. Cut long strips of 4-5 mm width after laying the dough, and wrap them in a roll so that they don't stick together. The cut ugar is boiled in boiling salted water, and when it floats to the surface, it is floated in a pan, rinsed 2-3 times in cold water, and then drained. Cabbage is prepared as follows: cut onion into rings, meat into almond-sized chunks, tomatoes into slices, medium potatoes (1.5 X 1.5 X 1.5 cm), radish into small ( 0.5 X 0.5 X 0.5 cm) is cut into cubes, cabbage, sweet garlic and garlic are finely chopped. In the cauldron, oil is added to the onion, meat is added before it is browned, and when it begins to sizzle, add tomatoes and garlic until the tomatoes are crushed and sizzled. Tomatoes can be used instead of tomatoes in winter. Then add radish, sweet garlic and cabbage and fry until half-cooked, add a little water and simmer on low heat until all the ingredients are completely soft. When the water evaporates, each ingredient is boiled until completely soft. Add a little hot water if it becomes too watery. Adjust the salt and pepper. It is necessary to pay attention to the fact that the cabbage is not too liquid or too thick, but average. When ready to serve, cook the noodles in boiling water and heat them, put them on a plate in one layer, put cabbage on the second layer, put the third layer of noodles on top of it, and put the cabbage on the fourth layer, sprinkle with chopped scallions.

• 2-cuisine

• Plov

  

  Plov is the main dish of Uzbek cuisine, and it holds a special place in the heart and taste of many people. It is a hearty, fragrant rice dish cooked with a mixture of meat, onions, carrots and spices. The dish is usually prepared in a large, heavy pot called a cauldron or deg, which allows for even cooking and the development of the desired crust known as a "cauldron". The main ingredients of Uzbek plov are rice, meat (often lamb, beef or chicken) and aromatic vegetables such as onions, carrots and garlic. The dish also contains spices such as cumin, coriander, and sometimes dried fruits and nuts, which provide a rich, complex flavor profile. Making Uzbek plov involves a unique method in which the rice and meat are layered in a pot, allowing the flavors to meld during the slow cooking process. The meal is often served with side dishes such as achichuk (fresh tomato and onion salad) and delicious yogurt. Uzbek plov comes in different regional variations, with cities like Samarkand, Tashkent, and Bukhara each adding their own flavor to the favorite dish. Uzbek pilaf is the pinnacle of culture, tradition and culinary art, from its rich history rooted on the Silk Road to its importance in social gatherings and celebrations.

• Desert

• Chak-chak

  

  Chak chak is a traditional sweet dessert from Uzbek cuisine. It is made by frying small pieces of dough and then soaking them in hot honey or sugar syrup. The pieces of dough stick together to form a crunchy, sweet treat. Chak chak is often flavored with spices like cardamom or cinnamon, and sometimes nuts like almonds or walnuts are added for extra crunch. It is usually served during special occasions or celebrations, and it is a popular treat in Uzbekistan and other Central Asian countries.