Foods

• 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.

• cuisine

• Minced kebab

  

  This traditional dish came to us under the influence of Azerbaijani cuisine, and its original name is "Lola kebab". "Lola" means "round pillow" in Turkish. Diet is in its fast digestion. It is prepared for holidays and weddings, and it is very popular when it is put on the table of a dear guest. It is necessary to prepare such a kebab from fresh and fatter meat. The meat is passed through a mincer. It will be even tastier if minced meat is mixed with mutton and beef. If you add finely sliced ​​onions to the minced meat, it will increase its consistency. Egg white is added to increase the stickiness of the minced meat and prevent it from leaking when cooked. To improve the taste, add coriander seeds, pepper and salt and mix. Take a handful of the prepared minced meat, crumple it into six, and make it like a round pillow (cucumber) with a length of 8-10 cm. The surface is covered with breadcrumbs so that the juice does not flow. Pistachios are cooked on charcoal. Real Azerbaijani cooking is done in the heat of grape rust. Because the smoke of the grape rust gets into the minced meat, it will decorate it. Place two or four kebabs on a plate and garnish them with cumin-onion or fresh vegetables.

• Desert