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Uzbek dishes: recipes. Uzbek national meat dishes

Many of our compatriots Uzbek dishes are often perceived as native. And really: who has ever cooked a pilaf? And lagman - a frequent component of the Russian dinner. However, this is only a small part of the delicious delicacies that the cuisine of sunny Uzbekistan can offer us. And today we will talk about unfamiliar, but very tasty dishes of Uzbeks.

Chalope

Far from Central Asian culinary people do not even suspect how diverse Uzbek dishes are. Recipes of soups in Uzbekistan - a great variety. Let us cite one of them, referring to the summer first courses. In fact, it strongly resembles the usual okroshka, but the taste is radically different. And traditional sausages with potatoes are not included in the canopy - it can be called purely vegetable soup.

To begin with, in an arbitrary quantity and in any way, the radish is cut, then the fresh cucumbers. If the last seeds are large, they are cleaned, if a coarse skin, it is removed. A large amount of cilantro, dill and onion-feather finely crumbles with the addition of several sprigs of basil. Garlic slice is pressed by the press. Greens and garlic are rubbed with salt. Both blanks are mixed in a saucepan and poured with katik, diluted with a double volume of clean water. Both liquids must be cold. Soup is flavored with lemon juice and pepper, and is served similarly to the already mentioned okroshka.

Bayram Plov

Before studying unfamiliar Uzbek second courses, we prepare the famous pilaf, but not the same as you used to see on your table. For him, chopped onions are roasted on melted butter in a cauldron; As enlightened, small cubes of semikilogram of mutton are poured in and small ones - a kurdyuk (a little). Products are quickly fried and complemented with carrot straw (take two large roots). Quince is cleaned from the skin and cut into quarters, the garlic head is disassembled into slices and cleaned (the lower film is left). All this is thrown into the cauldron, fried for a couple of minutes, after which water is poured in, spices (pepper, salt and a set for pilaf) are introduced, and the dish is left on the stove before boiling. At this moment two glasses of soaked a couple of hours in cold water of rice, a spoon of barberry and a handful of dark raisins are poured into the vessel. Half an hour under the lid, stir and let stand for about a quarter of an hour.

"Achuchuk": salad to pilaf

Anyway, pilaf - the food is pretty fat and heavy. However, like many other Uzbek national dishes. To ease the stomach work, a light vegetable salad is certainly served to the pilaf. And the most popular is "Achuchuk". For him the main thing is very precise cutting of components. For two portions, a bulb is taken, cut into half rings and assorted by fingers to separate strips. They should be put for about five minutes in cold water - to remove bitterness, and then drain. Vinegar, traditional for European cuisine, can not be used for this purpose! The tomato is cut with almost transparent slices, the spicy pepper - tonkyenkimi rings, purple basil - as small as possible. All the ingredients are mixed and left for a short time to let the juice. As an accompaniment to the pilaf, "Achuchuk" is just perfect!

Second Uzbek dishes: recipes with photos

Let's start with a fragrant narkhang - it's a national dish, like our ragout, but with Uzbek flavor. In a thick-walled and thick-bottomed pan to a crust, mutton is fried (you can put beef into the case), chopped medium-sized. Meat is salted, peppered and flavored with spices (crushed coriander seeds and ziri), mixed with chopped dill and suppressed garlic. Greens and garlic are taken in large quantities. Onions are laid out onions, on them - tomato slices, followed by carobs of carrots. On them there are strips of sweet pepper, and the most recent - a pot of potatoes. Each vegetable is seasoned in the same way as meat, except salt. On the wall a glass of water is poured into the kazanok, the container is tight, without cracks it is closed by a lid and placed on a fire of medium strength. After boiling, it drops to a minimum, and the dish is stewed for just over an hour. Ready narkhangi is mixed and generously sprinkled with fresh cilantro.

Dimlyama

What distinguishes the Uzbek second dishes? Recipes almost always contain meat and vegetables. So every dish is completely independent and does not need additional side dishes. Very popular with Uzbeks is dimlama. Her options - a huge variety, and it is prepared easily, because it does not require any intermediate processing of components.

A pound of meat is cut, this time large, and unfolds on the bottom of the vessel, in which the dish will be prepared. On it are put quite thick rings of two onions; They are seasoned with salt, spices and pepper. Then follow two carrots, cut into circles. On them are placed the plates of two fleshy tomatoes, then there are mugs of large eggplant, salted and washed from bitter juice. The penultimate will be large slices of potatoes (half a kilo), and the finishing touch is a layer of cabbage cut into large flakes. After the boiling of the juices, the fire is screwed up, and the cauldron is left on the plate for an hour and a half.

Kuen Hushti

Uzbek meat dishes usually involve the use of mutton. As a last resort - beef. But this stuff is made from rabbit. It is cut portionwise, well salted and fried in a lot of lean oil. Then the pieces are transferred to the oversized form, they are sprinkled with finely chopped onions and for a third of an hour are hidden in a hot oven. In the finished form, the rabbit is generously sprinkled with chopped parsley and spreads on plates.

Buglama kebab

Everyone knows that the shish kebab for our picnics came from the Caucasus. However, everyone has heard about kebabs, and almost every one of them tried. But in fact kebab - the same shish kebab, only from chopped meat and cooked for a couple. Such Uzbek dishes are prepared with different variations; Try to make a version called buglama. Meat is preferable to lamb, but it will also fit in beef - finely chopped. You can not grind, otherwise you'll get a primitive cutlet. Meat is mixed with chopped onions (it should be only slightly less than mutton), salt, pepper, grated laurel and vinegar. In this form it is left for marinating for several hours. Then water is poured into the pan, a dish with minced meat is placed in it, and a large container closes tightly. Steaming buglama kebab will be 2-3 hours.

The Piglet

It's roast lamb. And this time to replace it with other meat will not work: the very essence of the dish will be lost. The flesh should be chopped finely (but not in breadcrumbs), onions are chopped in small cubes, and carrots - with straw. The latter requires a lot - half the weight of lamb. All components are loaded into a deep frying pan at the same time and roasted on high heat until the meat blush. At this stage, water, tomato paste and spices are added. Stew should be soft, but not until the mutton is ready. The last ones are laid small cubes of potatoes, and the roast is brought to edibility already in its complete set.

Jupka

All Uzbek dishes, the recipes of which we examined, did not include dough. But this kitchen is famous for including flour products! Samsu knows everything, we will not dwell on it, as well as on well-known mantas. It is better to prepare a festive dish with a funny name "yupka", which can be described as a layered cake with meat. For portions, it is divided, as usual sweet cake, by cutting into triangles.

Preparation of Uzbek dishes with a test is quite simple, since a simple version is used without a yeast. A teaspoon of salt dissolves in a glass of warm water and pours into a bowl. Gradually, with vymeshivaniem, half a kilogram of flour poured. The dough is brought to medium density, covered with a towel and is settled for a quarter of an hour. Then it is divided into small pieces and rolled into cakes with a minimum thickness.

Filling according to the rules is made from lamb. However, here you can strictly not comply with this condition and take any meat, up to pork or chicken. A third of a kilo of pulp is cut or chalked, mixed with chopped two onions, peppered, podsalivaetsya and browned to brown hue. Komki kneading!

Now the construction itself jupki. One cake is fried until golden on both sides and set aside. The second is browned only on one side, turns over and is thinly padded with minced meat, which is closed by a pancake. It is also smeared with minced meat and a damp cake is laid. When the bottom dough is fried, the stack is turned over so that the raw is down, and the top cake is covered with minced meat and the next layer of dough. According to this technique, the hip turns back and forth, increasing in thickness, until both meat and minced meat run out. The ready "cake" is moved to a warmed dish, covered with a napkin and 10 minutes is reached.

If you have never cooked Uzbek dishes, the recipes from the photo will surely inspire you to an experiment. And in the future you will use the culinary experience of Uzbekistan more than once!

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