Uzbekistan has presented the world with countless geniuses, such as Al-Khwarizmi, Bukhari, Al-Biruni, Al-Zamakhshari, Al-Tirmidhi and Al-Nasa’i, as well as countless delicious and healthy dishes, in which the heritage of Persian, Indian, Russian and Turkish cuisine is inextricably linked.
Uzbeks are adept at baking different types of bread, for consumption at regular times, and other distinctive types to be presented on occasion.
Among the most important types of bread in Uzbekistan are “Navai”, “Pater”, “Katlama”, “Gigdali”, “Shermai”, “Abi” and “Lachira”, in addition to onion bread, a another with meat and a third with sesame.
Uzbeks call bread “nan”, and due to its important position in the diet and in Uzbek culture and customs, songs and folk examples are written about it.
Apricot infused juice
Ingredients: 20 dried apricots
3 tablespoons of natural honey
Method: Dried apricots are soaked in water overnight.
Then it is boiled in water, then 3 tablespoons of natural honey and a tablespoon of cinnamon are added to it (less or more depending on taste).
It is chilled and ready to drink. The remaining fruit can also be ground into a delicious jam.
Uzbek mastava soup
Ingredients: half a kilo of lamb
100 grams of lamb fat
Two carrots, two onions, two tomatoes, two potatoes Advertising
300g of stale rice (or new if not available)
liter of water
Method: The fat is placed in the pan and cooked until excreted, when the fat is golden, it is removed (it can be eaten on its own with bread and salt).
Then the lamb chops are cooked in lard oil, when the meat is cooked, add the onions and tomatoes and stir for 5 minutes.
Then add the carrot pieces and cook for 7 minutes.
Add a liter of water to the mixture and let the mixture boil for 20 minutes.
Then add the rice and spices, and the soup is ready when the rice is tender.
Ingredients: tomatoes, onions, a spoonful of pomegranate and a few mint leaves.
Method: Chop the thin slices of onion, soak them in water and squeeze by hand to soften its severity.
Chop the thin slices of tomato.
Toss the tomatoes and onions with the spices, then add the pomegranate seeds and mint leaves and serve.
Bukhara pilaf, which is the main dish and is called in the Gulf countries, Bukhari rice is a dish in which the rice is cooked in a seasoned broth.
Ingredients: a quarter cup of olive oil
Two tablespoons of sesame oil
Two large onions, cut into small cubes
Two heads of garlic churn in a gentle way
1.5 kg of veal shoulder or thigh, cut into small cubes
1 tablespoon of cumin seeds (Uzbek cumin is preferred)
A tablespoon of salt
Black row spoon buckle
10 large carrots, cut into 2-inch pieces.
A kilo to a quarter of medium-sized rice (Cocoho pink is preferred)
A quarter of a spoonful of hot red pepper
3 green onions, chopped
The palm of a hand (a bunch) of pomegranate seeds.
A quarter of a spoonful of raisins (its scientific name is Berberis, which is a thorny shrub plant with bright red leaves and fruits in autumn)
Method: Heat the oil in a saucepan over medium heat, add onions and garlic to it, and after 10-15 minutes, remove the pan from the heat after the onion has absorbed the oil and acquired a golden color.
Add the beef in two batches and cook for 30 minutes until golden brown on all sides.
put the beef and onions in the pan, then add a teaspoon and a half of cumin seeds, the same amount of salt and black pepper, half the amount of paprias (rishak) and a handful of carrots.
Asali Pirog (honey dessert)
Ingredients: 3 eggs
250 grams of honey
50g soft crushed walnuts (preferably almonds and pistachios)
2 tablespoons of baking soda (baking powder)
1 tablespoon of white vinegar
200g butter (preferably sheep’s milk)
3 cups of flour
Method: Melt the honey in a non-stick pan and add a teaspoon of soda mixed with a tablespoon of vinegar, and the honey turns into a foam.
Continue cooking until the mixture turns dark brown, then remove from the heat and add 200 grams of butter, and stir well until the butter melts completely.
Preparation of the cream: Beat the eggs and sugar in another bowl, add a teaspoon of soda and mix well.
Add a cup of flour and mix well, then pour the honey mixture over the egg mixture and mix until the mixture becomes smooth.
Add at least two cups of flour until the mixture becomes a bit thick and add half the nuts to it.
Pour the mixture into a dish and bake at 175 ° C (Celsius) for 45 to 50 minutes.
Take out of the oven, let cool and cut into layers (the more layers the better).
For the decoration: Whip the condensed milk into butter with the rest of the nuts and coat the layers of cake, one on top of the other.