Uzbek hospitality in front of the Registon New

Samarkand. Bukhara Street +998 93 720 18 18
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Description

Your summer trip will be more interesting in Temurkhan Hotamov's apartment on Bukhoroda Street near Registan.

Foods

  • 1-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.

  • 2-cuisine

  • Sikh kebab

    Six kebab is popularly called shashlik. "Shashlik" means "Sikh" in old Turkic languages, because "shish" means Sikh. "Kabob" means roasting. That is, this food, which is fried on a sikh, is taken from the most ancient dishes of mankind, especially primitive herdsmen. In those days, six was made of non-metal, of course. People cooked pieces of meat on sticks. It is impossible to keep pieces of meat lined up horizontally, because it will burn and fall off. For this purpose, wooden six (skewers) with meat were stuck vertically into the ground and cooked by exposing them to coals from the side where the wind blows. The custom of putting a piece of oil on the end of the kebab is from that time. This fat melted and seeped into the rows of meat below. Now, putting fat on the tip of the kabob is only a matter of construction and has no practical value, because the fat on the tip of the kabobs, which are placed horizontally on the fire, will flow out and catch fire without getting absorbed into the meat. "Shish" is six and its height is described in the book "Kyrgyz cuisine". For kebabs, thigh and thigh meats, buttock fat are food and always cut into the size of the first joint of the head bar. That is, it will be pieces of 15-16 grams. The fat is cut in the same size. Put it in a bowl and sprinkle with salt, cumin, coriander seeds and pepper. Finely chop the onion and mix well. That is, the meat is taken in handfuls and thrown back into the pan. It is mixed with mineral water, so that the water, onion juice, salt and spices are well absorbed into the meat. Only then will the kebab cook well. If there is freshly slaughtered sheep or beef, it can be cut without vinegar, sprinkled with salt and cooked in a six. Even if the meat itself is fresh, but it has become dry due to wind, it is vinegared. During pickling, spices, onion juice, mineral water and sour juices such as pomegranate, cherry, tomato are crushed. Kebab meat is cooked only on the basis of boiling water. This is the purpose of pickling, if the meat is not tender, the surface will quickly burn on the coals, and the heat will not penetrate inside the shell, as a result, the top will be burnt and the inside will be raw, and the good food will be wasted. Well-ground meat can be immediately transferred to the sieves and cooked, and unground meat can be left in a cool place for several hours to absorb the juices and spices. When we say vinegar, we should not come to the conclusion that vinegar is added to it, some people add vinegar to raw meat and take it away. It is a mistake to do this, because vinegar (especially white vinegar) will remove all the fat from the meat, it will be difficult to cook, and even if it is cooked, it will be tasteless. In fact, it is eaten by sprinkling vinegar on the face of the ready kebab. For this purpose, we recommend using only grape, apple and fig vinegars. Sliced ​​meat is cut into four, six, or eight pieces depending on the length of the thigh, and traditionally the last piece is the thigh.

  • 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.

  • Desert

Conveniences

  • Wi-Fi mavjud
  • Jamoat transporti
  • Avtomobil to'xtash joyi
  • Oilaviy
  • Konditsioner
  • Isitish tizimi
  • Mashhur joylar
  • Elektr transportlarini zaryadlash
  • Alkogol, kokteyl va gazli ichimliklar olib kelish mumkin

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