Uzbek cuisine: features. The recipe of the present Uzbek pilau

Specificity of local agriculture isthe main thing that influences the peculiarities of Uzbek cuisine. Cereal economy, sheep breeding are the most developed branches in the state, that's why the most popular products here are noodles, bread, lamb.

Seasonal influence

Uzbek cuisine is associated with manyaromatic, fatty, moderately sharp dishes. And indeed it is. But there is one peculiarity: dishes of Uzbek cuisine can be divided into two parts, as seasonality here plays not the last role. In winter, for cooking, mainly pickled vegetables, dried fruits and fatty meat are used, but in summer the food is lighter, mostly fresh fruits and vegetables based on it. Uzbek cuisine assumes the presence of a large number of spices and spices, especially loved ones such as basil, black pepper, coriander, hot red pepper. Most often in cooking vegetables are used: potatoes, pumpkin, carrots, garlic and tomatoes.

The most popular dish

Speaking about Uzbek cuisine, of course, all at onceremember the well-known in the whole world pilaf. Indeed, this is one of the most popular dishes in Uzbekistan, which is fried pieces of mutton with a lot of onions, carrots, with the addition of rice cereals. Pilau here is not just a favorite dish - it's a cultural symbol of the country. It is cooked by tradition by the owner of the house, the dishwashing of this dish by the guests is a symbol of good disposition and respect. There is even a joke that says that Uzbek cuisine consists of 100 dishes, 95 of which are varieties of pilaf. And although dozens of varieties of this dish are known, there are many more dishes that could be proud of in this state.

No less famous and favorite dishes

All over the world, Uzbek dishes such as lagman, shurpa, mastava, samsa, manti, chuchvara, dimlam are also known. No less interesting and loved are various kinds of kebabs and shish kebabs.

The choice of hot soups here is quite wide, but hereUzbek cuisine, whose recipes are interesting and unusual, can not boast of an assortment of desserts. The meal is usually finished with dried fruit compote and fresh fruit, sometimes halvah and nuts are served to the table. But it's unlikely to meet sweet pastries here.

Beverages

As in other Central Asian countries,Uzbekistan is a traditional national drink is green tea. This drink has here both gastronomic and cultural significance. No meal is not without green tea, this drink is a symbol of hospitality. Black tea also occurs, but it is much less drunk than green tea.

Uzbek pilaf

Apparently, quite interesting and diversethere can be Uzbek cuisine. Her recipes are numerous. But, as already mentioned above, pilaf is the most popular dish of Uzbekistan. Consider the recipe for cooking the real plov.

Ingredients:

• Lamb - 1,2 kg.
• Rice "Devzira" - 900 grams.
• Onions - 4 pcs.
• Garlic - 2 heads.
• Vegetable oil - 300 ml.
• Carrots - 1 kg.
• Hot chili peppers - 2 pcs.
• Spices: Zira, dried barberries, coriander seeds - 1 tbsp.
• Salt - to taste.

Preparation:

1. Grits should be thoroughly rinsed in several waters. The cleaner the rice, the more delicious the pilaf will be.
2. Peel the garlic, without dividing it into slices.
3. Peel the three onions and the whole carrot.
4. Carrots cut into thin strips, onion half rings.
5. Wash the lamb and cut into cubes of medium size.
6. Heat a large cauldron, heat it with vegetable oil. Put the unpeeled onions, fry it until black, then discard.
7. Put chopped onion in vegetable oil, fry, stirring for 10 minutes, until appetizing golden brown color appears.
8. Add lamb to the cauldron, fry over high heat until golden brown.
9. Put carrots to meat and onions, evenly distribute along the bottom, stew, without stirring, for 5 minutes, then stir well and fry, stirring, for 10 minutes.
10. Pour boiling water into the cauldron, exceeding the contents by 1 cm, add chili peppers, reduce the heat, close the cauldron, simmer all the ingredients for 1 hour.
11. After the time, add crushed cumin and coriander, barberry, salt to the preparing ingredients. Stir and cook another 15 minutes.
12. Wash the croup one more time, let the water drain completely. Put the rice on the meat, level without stirring. Pour boiling water enough to cover the rump with a layer of three cm.
13. Cook the pilaf on the slowest fire until the rice cereal absorbs all the water.
14. Pierce a wooden skewer in several places in the croup of the hole, lay out the garlic, simmer for another 30 minutes.

Pilaf is an independent dish, according to traditions, it should be handed.

National Uzbek cuisineYou can look at popular dishes in this article) - this is not only delicious dishes, but also the proper table setting, and a special meal ceremony, which is inherent in this state. Here the most ordinary meal turns into a real ceremony.