Foods

• cuisine

• Steamed dumplings-Manti

  

  Manti is a classic dish popular in the cuisines of Turkic and Muslim nations: the Caucasus, Turkey, Mongolia, Uzbekistan, and even China and Korea. In Russia and the post-Soviet region, manti is a very popular dish from the Central Asian republics of the former Soviet Union. The origin of the dish is still unknown. Many facts, including etymological evidence, indicate that this recipe originated in China and spread further along the Great Silk Road. Traditionally, manti is cooked in a special device called a manti cooker, manti cooker, manti pot or manti-kaskan. A manti pot is usually multi-layered. Water is poured into the lower chamber and the upper compartments have steam vents (lappays) that allow cooking. In a manti pot, you can cook 40 or more manti at a time. Depending on the ingredients, there are types of manti, such as kok manti, meat manti, pumpkin manti, mint manti and potato manti.

• cuisine

• Boiled soup

  

  Boiled soup - mutton (breast, ribs, a little fat) is boiled in cold water in a pot. The foam of the soup is not removed (the foam will disappear by itself after adding the onion). Add peeled whole carrots, sliced ​​tomatoes, salt and spices to the soup along with onions. After the soup boils for 40-50 minutes, add peeled whole potatoes and lower the heat and simmer. As soon as the potatoes are cooked, the soup is removed from the heat and served in bowls.

• 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.