Foods

• 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.

• cuisine

• Dimlama

  

  Dimlama is a dish prepared by dipping. It is cooked from meat or fish, various vegetables and some fruits. D. is palatable and easy to digest, because the useful substances (vitamins, mineral and sugar substances, aromatic and tasty extractive substances) of the food prepared by the steaming method are preserved. There are several types of D.: meat D., fish D., pumpkin D., quince D., vegetables D., etc. Meat D. - the meat and thighs are cut into pieces, the bones are also cut into 2-3 cm lengths, then mixed with finely chopped onions, salt and spices. First add fat, then bone, and then sliced ​​meat to the heated pot. A bay leaf, ground pepper, and dill are placed on each layer, a little water is poured to create steam, and the lid is covered with gypsum and a towel is wrapped around it. 40 min. cooked during. The meat is served in plates and bowls. Pumpkin D. - pumpkin is peeled and seeded, cut into matchbox-sized pieces, then sprinkled with salt and fried a little in butter, pour more liquid cream over it and simmer for 30 minutes on low heat. cooked during.

• 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