DELICIOUS TRADITIONAL UZBEK FOOD

Never miss to try delicious Uzbek food like their Breakfast iteam,Uzbek soup, Uzbek kebab,Pilaf,Uzbek samsa ,Uzbek Salad and etc.Uzbek food is one of the most diverse cuisines in Central Asia.Traditional Uzbek Food is prepared here for true gourmets and connoisseurs of oriental hospitality.

Culinary traditions of the settled and nomadic peoples of the region collected over the centuries have been combined into a single and understandable recipe puzzle for all of us today.

1. UZBEK FOOD FOR BREAKFAST:

Since ancient times, Uzbeks have served fresh pastries and cream on the table early in the morning. A hot cake made from a tandoor with fresh cream, hot tea with honey or refined sugar, fruits or dried fruits are the basis of the morning meal in any Uzbek family.

Uzbek food for breakfast is recognized as a gastronomic brand along with Italian, French or Turkish food. Uzbek food is distinguished not only by its taste, but also by its balance and useful properties for breakfast.

The traditional uzbek food for breakfast menu also includes national sweets such as parvarda, holva, pashmak, hashtak, nisholda, moykalam, sherbet, urama, navat sugar, tulumba, and baklava. Green or black tea, as well as shircha, are traditionally preferred breakfast drinks.

In the summer and autumn, breakfast staples are delicious fruit served with warm muffins. The duet of grapes and cake is especially popular. Thus, the Uzbek food for breakfast reflects the mentality and culture of the people, it is a part of the Uzbek table.

2. UZBEK SOUPS:

Soups and broths play an important role in Uzbek food. National soups are very rich and thick. The main ingredients of soups are bapran or beef, vegetables – onions, potatoes, tomatoes, etc. and, of course, traditional uzbek food spices – cumin (zirk), red or black pepper, coriander, bay leaves, etc. Soup, mastava, mashkhurda and others are popular among Uzbeks.

3. UZBEK KEBAB:

Everyone is familiar with the indescribable smell of delicious grilled meat spread across the street. Meat is very popular in Uzbekistan and most of it is prepared here. And everyone knows that the tastiest meat is shish kebab, meat on skewers, well marinated and cooked over an open fire.

UZBEK KEBAB

kebabs(Uzbek food) are a unique opportunity to learn what exquisite and juicy meat means. At least once you have tasted a melting piece of fragrant kebab, there is no way to stop. Many types of kebabs are cooked in Uzbekistan. The classic Uzbek kebab is the softest meat, properly marinated with spices and spices, filled with small pieces of ham (lamb fat). As a rule, this kebab is made from lamb.

But there are other types of kebab: jigar kebab (beef liver kebab), chicken kebab (chicken), Beshpanja (five skewers appear at the same time), chorvi kebab (meat covered with melted fat).

But the most common shish kebab and favorite of local residents is Kiyma shish kebab. This is a ground lamb shank. The meat melts in the mouth and leaves a pleasant taste. The elastic meat in a deep-fried crust shimmers on the tongue, has a wonderful taste of baked ham and a wonderful bouquet of spices.

Never miss to try this kebab.

4. PILAF:

Pilaf is a traditional uzbek food. This delicious uzbek food is made from very simple ingredients: rice, meat, spices, carrots and onions. Pilaf is served as a daily and festive dish -especially at events such as weddings, returning from a pilgrimage, birth of a child, jubilee, funeral, and also as a help to those in need. Uzbek pilaf is a dish for connoisseurs of oriental cuisine and true gourmets.

There are more than 100 pilaf recipes in the world, and Uzbekistan can boast of its own signature versions.In each region of Uzbekistan, pilaf is prepared according to its own recipe. For example, in Tashkent they prepare festive “Bayram osh” pilaf, in Andijan they like to add “Qovatok pilaf” cabbage broth from grape leaves to pilaf, in Khiva they prepare the most deistic version of pilaf “Chalov” in Khorezm.

In 2016, the culture and traditions of making pilaf was included in the UNESCO Representative List of Intangible Cultural Heritage.

5. UZBEK SAMSA:

There is no way to resist delicacy uzbek food like Uzbek samsa. Samsa can easily be called the pride of the Uzbek people. Delicious, fragrant, hot, lovingly cooked samsa has a special place on the Uzbek table. There are several dozen varieties of samsa, which differ from each other not only in the recipe and filling, but also in the characteristic cooking technology. It is usually made with finely chopped meat or minced meat, but there are also original options that use pumpkin, spinach, potatoes, chicken as a filling.

Uzbek Samsa

Samsa, like a cake, is baked in a special clay oven – tandoor. Such an oven gives flour products an incomparable taste and aroma, and also allows to preserve all useful properties. There are several types of tandoor, the most common are vertical and horizontal. The choice of shapes, sizes, types of dough for samsa is amazing. At such moments, you will realize how creative and skilled the Uzbek people are in the art of gastronomy. Here you can choose from hemispherical samsa, double samsa, puff and fried samsa, baked samsa.

In each region of the country, samsa is cooked in its own way with hidden ingredients and special skills that require great skill. For example, such samsa is as popular as Jizzakh samsa – big, meaty; Bukhara samsa – baked and triangular; Alatskaya samsa – with the thinnest dough and juicy filling; The opposite samsa is finger-shaped and elegant in appearance; Khorezm samsa – fried, with minced meat, kuk-samsa – with greens and spinach.

6. UZBEK SALADS:

Each region of Uzbekistan is a unique land with its own corner, beautiful and unique nature. Thanks to the efforts and care of Uzbek farmers, unimaginable tubers are grown in fertile Uzbek land, and the most delicious and useful salads can be made from them That is serve to the people with the Uzbek food.

The variety of vegetables in Uzbekistan is amazing. But perhaps the most beloved and well-known salad for everyone is a traditional uzbek food salad of tomatoes and onions, with bell peppers and hot peppers added to it. In Uzbekistan, such a salad is called Achchik-chuchuk. Achchik-chuchuk salad is best served as a cold dish and served with hot pilaf or barbecue.

In the cold season, Uzbeks like to make salad from Margylan radish. One of the most popular salads is radish salad with pomegranate seeds or pomegranate and radish salad. Radish for salad is cut into thin strips and pomegranate seeds are added. As a result, the salad is obtained with a pleasant binder and light sourness of pomegranate. This salad is a real storehouse of useful vitamins and minerals.

In early spring, Uzbeks like to make radish and egg salad – Radish and egg salad. As a rule, radishes of the pinkish-red Bulgarian variety are used for salad, and the Maiskaya variety is also very good for salad. As a result, the salad is made from small pieces of radish and egg, sprinkled with herbs and seasoned with sour cream. Another vitamin salad is cabbage and bell pepper salad – Cabbage and pepper salad. A mixture of chopped cabbage and bell pepper drizzled with oil is a great choice as a side dish.

Of course, these are not all salads worth trying in Uzbekistan. Salads, which seem simple in appearance, have a unique taste and aroma. The fact is that vegetables in Uzbekistan are ecologically clean products. Due to the climate, soil and water composition, the fruits are very rich and tasty. Uzbekistan has an ancient culture of eating spices. Adding spices and herbs, flavorings increase appetite and make dishes very appetizing.

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