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.

• Mastava

  

  Mastava is a liquid food that is popular in eastern cuisines and is a healthy dish. Mastava is rich in vitamins and is loved by both young and old alike. In fact, Mastava is made by boiling rice in whey made from curd. Now it is made from carrots, onions, rice and other ingredients. According to the ingredients and the method of preparation, there are such types as boiled Mastava, fried, cherry, minced and sour Mastava. The main type of Mastava is prepared by boiling minced mutton. This one is our favorite and preferred recipe for cold winters. In folk medicine, this mastava is a good cure for high temperature, if eaten with freshly grounded pepper.

• 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.

• Samsa

  

  In Uzbek cuisine, somsa is mainly prepared in a round shape, closed in the oven. Nowadays, they are also cooked in triangular and square shapes in gas ovens. To prepare somsa, dough is made from wheat flour and jilt is made. Somsa is often served with vinegar and tomato sauce, and Jizzakh somsa is sprinkled with vegetable oil. Just as hot dogs are sold on the streets of European countries, somsa is closed in portable ovens and sold on the streets and markets in the residential areas of countries such as Uzbekistan, Kazakhstan, Tatarstan, and Kyrgyzstan. For some types of somsa, where meat is used, the dough is made with raised and sometimes unraised dough, sprinkled with namakob on the heated oven (in some cases, the oven is greased) before being put in the oven. Depending on the ingredients of the somsa, there are different types of somsa in the farm, such as somsa with meat, leafy somsa, blue somsa, pumpkin somsa, mint somsa, and potato somsa.

• 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.

• 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.