Foods

• 1-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.

• 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.

• 2-cuisine

• Tandir

  

  The world-famous tandoori kebab is a unique gastronomic brand of the oasis. It is this food that is one of the main factors of further increasing the tourist potential of the region. It is served as a special dish during holidays and weddings. The taste of tandoori meat prepared in other regions is not similar to that of Kashkadarya. It differs from other regions not only in its taste, but also in its appearance. Tandoori meat is cooked here. That is why many people come to Kashkadarya to eat tandoori meat. The sheep and lambs used in the preparation of tandoori kebabs feed on more than 100 types of grass, drink water from the river bed and springs from early morning until dusk. Also, they move 10-15 km every day and graze, which is the reason why tandoori meat prepared from them is incomparably delicious. In addition, much attention is paid to naturalness in the preparation of tandoori kebab. Without any modern flavoring agents, without sauce, mayonnaise, only mountain juniper and cumin are used.

• 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.