Foods

• cuisine

• Kuza shurva

  

  The oriental dish kuza shurpa in a pot is a popular first course in East Asia with a bright aroma. Cooking shurpa in a clay pot creates a special, unique taste due to the fact that all products are evenly baked and simmered in their own juice. The secret of the original and healthy recipe is that it is prepared in the oven without adding oil. The absence of oil and a large amount of vegetables allows us to safely classify this soup not only as a hearty dish, but also as a healthy one.

• 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

• Shirguruch

  

  Shirguruch is a thick dish made from milk and rice. Rice is cleaned and washed 3-4 times. When the water in the pot boils, add rice and a little salt. When the rice is half cooked, milk is poured. The milk should be poured into the rice 3-4 times depending on its absorption, and the food should be stirred continuously. When the rice is crushed and the milk is completely absorbed, the food is ready. Ready shirgurin is put on a plate, put on the surface of butter (sometimes sugar) and put on the table.