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

Specificity of local agriculture is the main thing that influences the peculiarities of Uzbek cuisine. Grain 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 a lot of aromatic, fatty, moderately sharp dishes. And indeed it is. But there is one peculiarity: dishes of Uzbek cuisine can be divided into two parts, since seasonality plays an important role here. In winter, for cooking, mainly pickled vegetables, dried fruits and fatty meat are used, but in summer food is easier, 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 of Uzbek cuisine, of course, everyone immediately remembers the famous pilaf in the whole world. Indeed, this is one of the most popular dishes in Uzbekistan, which is fried pieces of lamb 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 the Uzbek 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 halva and nuts are served to the table. But it's unlikely to meet sweet pastries here.

Beverages

As in other Central Asian countries, in Uzbekistan the traditional national drink is green tea. This drink has here both gastronomic and cultural significance. No meal can not do 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

As you can see, Uzbek cuisine is quite interesting and varied. 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.
• The figure of "Devzira" is 900 grams.
• Onion - 4 pcs.
• Garlic - 2 heads.
• Vegetable oil - 300 ml.
• Carrots - 1 kg.
• Hot chili pepper - 2 pcs.
• Spices: zira, dried barberry, coriander seeds - 1 tbsp each.
• Salt - to taste.

Preparation:

1. Croup should be thoroughly washed in several waters. The cleaner the rice, the more delicious the pilaf will be.
2. Garlic must be peeled off from the husk, without dividing it into slices.
3. Peel three onions and all carrots.
4. Carrots cut into thin strips, onion semirings.
5. Lamb is washed and cut into cubes of medium size.
6. Preheat a large cauldron, heat the vegetable oil in it. Put the brown onion, fry it until black, then discard.
7. Put in the vegetable oil chopped onion, fry, stirring, for 10 minutes, until the appearance of an appetizing golden brown color.
8. Add the mutton to the cauldron, fry over high heat until a crispy crust.
9. Put the carrots to meat and onion, spread evenly on the bottom, toast, without mixing, for 5 minutes, then stir well and fry, stirring, for 10 minutes.
10. Pour boiling water into the cauldron, exceed the contents by 1 cm, add chili, reduce fire, close the lid with a lid, extinguish all the ingredients for 1 hour.
11. After the time has passed, add to the ingredients being prepared the crushed ziru and coriander, barberry, salt. Stir and cook for another 15 minutes.
12. Rinse the groats once more, allow the water to drain completely. Put the rice on the meat, smooth without mixing. Pour boiling water so much to cover the croup with a layer of three cm.
13. Cook the pilaf on the lowest heat until the rice cake has absorbed all the water.
14. Puncture the wooden skewer in several places in the croup of holes, put the garlic, simmer another 30 minutes.

Plov is an independent dish, according to traditions it is followed by hands.

National Uzbek cuisine (photo of the most popular dishes you can see in this article) is not only delicious dishes, but also the proper table setting, and a special ceremony of a meal that is inherent in this state. Here the most ordinary meal turns into a real ceremony.