Foods

• 1-cuisine

• Nokhatshorak

  

  Nokhatshorak is one of the favorite dishes of many people, and it is widely prepared mainly in Samarkand region. Peas in khatshorak are frozen overnight and boiled throughout the day. You will see that the lamb and chickpeas in it are cooked in the oven and melt in your mouth.

• 2-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.

• Desert

• Halwa

  

  Holwa (Arabic: حالاواة) is a type of dessert. Oil, sesame, walnut kernel, almond kernel, flour and other ingredients are added to the sugar or honey-boiled stew. Cocoa and cocoa powder, raisins, sugars, vanillin, citric acid and others are added to Holva to improve its taste. According to the ingredients, there are varieties of Holva such as Cucumber Holva, Corn Holva, Walnut Holva, Sunflower Holva, Sesame Holva, Peanut Holva, Pashmak Holva. Each type of holva is called vanillin, chocolate, vitaminized and other names, depending on the amount of auxiliary substances added. In the countries of the East, including Central Asia, the profession of carpentry has existed since ancient times. In large shakars, holva-paz are specialized in preparing various holvas using grapes or mulberry molasses, flour, oil, sesame, apricots, etc., and then sugar and sugar.