Uzbek cuisine - recipes of dishes. Uzbek pilaf, lagman, shurpa, beshbarmak, samsa

Dishes of Uzbek cuisine are incredibly juicy, fragrant and colorful. The satiety and fat content of each recipe is supplemented with fresh vegetables and greens. There are many interesting and affordable recipes for interesting dishes.

The most popular dishes of Uzbek cuisine recipes

The specificity of the country's economy, namely the developed agriculture, significantly influenced the cuisine of Uzbekistan. So, it includes a lot of flour dishes and mutton, since the state has a sufficient crop of cereals and is engaged in the prosperity of sheep breeding.

The dishes of Uzbek cuisine are very influenced by the season: in autumn and winter the cuisine is full of pickled vegetables, dried fruits and fatty meat. In summer, fresh fruits and vegetables are used. The Uzbeks like to cook dishes from rice, noodles, pumpkins, potatoes and carrots. Everything is very generously seasoned with garlic, basil and spices.

Uzbek cuisine

Everyone, when mentioning Uzbek cuisine, probably recalls fragrant pilaf. This is really the most popular dish. Moreover, we can safely say that this is a symbol of the country. They prepare it literally for the whole family, headed by the owner of the house. In the original, pilaf is cooked in a large cauldron, where pieces of fat lamb are fried with rice and vegetables.

Important: Serving guests with plov is considered a good tradition. In this way the owner expresses his favorable and favorable attitude.

In addition to pilaf, anyone can be surprised by the variety of first courses, meat products and baking. Uzbeks like to eat hearty dishes with fruits, halva and nuts. They drink all this with tea, preferably in green.

Video: "Learning dishes and features of Uzbek cuisine"

Nourishing Uzbek cuisine is the first dish as the basis of the

table. As in any other kitchen in the world, hundreds of recipes of the first dishes can be found in Uzbek cuisine. From the first dish, the dish begins, which means that it should put the beginning and the mood for the whole dinner. Traditional Uzbek dishes are cooked on different broths:

• bone
• chicken
• meat
• vegetable

Many recipes include vegetable frying, but in some vegetables are added in raw form. Uzbeks like to cook soups from legumes: peas, beans. There are a lot of tomato soups. Pumpkin soups or soups with milk added will be unusual for the Russian people.

Uzbek soup

Important: Milk( katyk) can be fresh, and can be sour. Uzbeks believe that all the national soups cooked on the basis of sour milk or seasoned with it are medicinal and belong to the category of traditional medicine.

What is the national Uzbek cuisine? Soups recipes for the most popular dishes

Dishes of this cuisine are popular all over the world and this is justified by the fact that they are easy to prepare. Uzbek cuisine is very "home", it does not require any special ingredients. The only thing worth looking for is spices and oriental spices, but even these ingredients are easy to find in the modern market.

Important: Before cooking, it is worth knowing that the dishes of Uzbek cuisine are quite heavy and fat. That is why they are combined with a large number of vegetables.

Recipe for Mashhurd's homemade soup

For preparing a dish:

• meat: beef or lamb fillet( not more than half a kilogram)
• bone broth
• olive oil( or vegetable)
• cereal grains and rice( 300-400 gr each)
• twobulbs
• two carrots
• tomatoes( tomatoes) - half a kilogram
• barberry( spice)
• coriander
• hot pepper
• turmeric
• parsley
• basil purple
• bay leaf
• salt
• dairy product for serving: sour cream, plainAsha

If we try to limit the amount of oil in a dish, you can not get a delicious result. The only thing you can simplify - meat, but only if you cook from mutton. Beef much more recent.

Mashhurda chowder

1. Meat is cut in very small cubes
2. Chop onion and carrots on the pilaf-small pieces
3. In a frying pan fry in bone oil until they darken
4. Remove the bones and fry in the same butter until lightening
5. Add meat to the meatvegetables: onions, carrots and peeled tomatoes with cubes
6. Waiting for the moment when tomatoes let out juice and start to give aroma. At this stage we shift the frying pan into a higher dish, similar to a cauldron. We pour the grains
7. We pour 3-4 liters of water
8. We are waiting for the full boiling of the mass
9. We make the fire quieter and cook for thirty minutes
10. Season the dish with salt, spices and spices to taste. Serving in a deep plate with sour cream.

Video: "Mashhurda. Soup. Just. Nutty. Delicious. Not expensive »

Uzbek Naryn with broth

You need to prepare:

• meat( lamb or beef) about 300 gr
• казы( horse sausage) 300 g
• two onions
• half kilogram flour
• spices to taste: coriander, basil, pepper,salt
• grape vinegar

Uzbek norin - shurva

1. Boil meat with horse sausage. Cook at least two hours
2. Remove meat from broth and cool
3. Prepare flour and water and butter dough and cut it with straw
4. Cook the noodles in the broth until ready, remove and grease with oil
5. Put noodles, chopped meat, kazy into the serving plate, season with spices and mix
6. Cut onions and put on top of noodles and meat, pepper
7. Pour the dish with the remaining broth, serve with sour cream

Video: "Naryn"

How to cook Uzbek meat dishes, recipes

BoundBeck cuisine there are many meat dishes, which are very familiar to our table: pilaf, kebab, lagman, samsa. Meat Uzbeks generously season with salt, pepper and aromatic spices.
Very fond of Uzbek meat is the company of garlic and dill. Since mainly Uzbek meat is lamb, its fat content is usually combined with freshness of vegetables. Therefore, the dishes are laid out from above with onion rings, greens and slices of tomatoes.

Uzbek meat dish

How to cook a real Uzbek "Beshbarmak"?

Beshbarmak is one of the most popular dishes. It is not difficult to cook it. The dish is a boiled meat, served on noodles, abundantly flavored with herbs and broth.

For cooking you will need the following ingredients:

• meat( any to taste, but best of all beef)
• noodle flour and oil
• celery( root)
• fresh onion
• greens
• spices

Uzbek beshbarmak

1. Meat should be placed with water for broth. It is better to choose the meat on the bone so that the broth is more saturated
2. Cook for two hours, regularly removing the foam
3. Add to the broth the bay leaf and the diced celery root
4. When the meat becomes soft enough, take it out of the water and leave to cool
5. Broth from the veinsand spices
6. Dough, which is cut into noodles
7. , is made from flour, water and butter. The noodles are cooked in broth until ready
8. In a frying pan on vegetable oil, onion rings are roasted
9. Noodles are placed in a pan,slices of boiled meat, fried onions
10. All thickly covered with greens and seasoned with spices

Video: "Beshbarmak"

A real lagman in Uzbek, recipe for cooking

Lagman is a simple and affordable recipe for everyone. The taste of the dish is very rich, and the scent makes you literally "leak saliva".Lagman is rich and caloric. The secret of the most real lagman in Uzbek is stretching, not chopping traditional noodles.

Ingredients for cooking:

• meat - floor kilogram of mutton
• flour for noodle cooking - half kilogram
• eggs( in noodles) - 2 pcs
• cabbage - about 200 g
• aubergine - 2 small
• bulb - 3 pcs
• garlic
• spices

lagmanin Uzbek

1. Meat should be cut into medium cubes and fry in oil in the cauldron
2. When the meat brightens and releases juice, sprinkle vegetables: onion cubes, eggplant cubes, cabbage straw
3. Vegetables should be roasted until half-ready
4. Weight thickseasoned with your favorite oriental spices and garlic
5. Pour a lot of water and cook until you make noodles
6. Mix egg flour, oil, salt and mix tight dough
7. Roll the dough into balls( no more than a walnut) and roll into tubes, pull the tubes into thin long noodles
8. Noodles are boiled separately in salted water, season with oil
9. Noodles are laid out in bowls, on top of meat and vegetables.
10. Lagman peppered with fresh herbs and garlic

Video: "Lagman. Just. Delicious. Not expensive »

Second Uzbek dishes, secrets of cooking

The second dishes of Uzbek cuisine are real works of culinary art: they are full, full of taste and incredibly colorful due to vegetables.
The second dishes differ not so strong sharpness, but presence of set of spices. They are literally always prepared with onions and greens. Often meat and cereals are cooked together( in pilaf, for example).

Important: There is no such thing as garnish in Uzbek cuisine. All the ingredients of the dish are together in the same cauldron and complement each other in the cooking process.

This fragrant Uzbek pilaf

This plow in Uzbek style consists of 7 components:

• lamb( more than one kilogram)
• fat( for frying)
• rice round - one kg
• carrot - more than half kg
• onion - floor kg
• oil
• spices

pilaf Uzbek

1. The fat is greased in the cauldron, the butter is added and it is fried in pieces of lamb
2. When the meat is white in the cauldron vegetables are added: onions, diced and carrots with brushes
3. Rice is washed and left not for long in water
4. When the onion becomes transparent it's time to pour rice, wellmix the mass and season with spices to taste
5. The mass is poured in water, the water level should be about two fingers above the cereal
6. Put uncooked garlic in the cauldron, but washed garlic
7. Kazan is covered with a lid and stewed40-60 minutes until ready

Video: " How to cook Uzbek pilau master class from Stalik Khankishiyev"

A rich and fragrant shurpa recipe

Shurpa serves not only a tasty dish, but also a real generous wedding treat. The secret of making shurpa is meat with a bone, which will give juicy and rich broth. Shurpa is preparing for at least three hours.

You will need to prepare:

• meat( beef with lamb, but you can choose one)
• chickpeas( or peas), pre-soaked for the night
• vegetables: potatoes, onions, peppers, carrots, tomatoes
• greens, spices

шорпа

1. The meat is put on the fire for the broth
2. When the meat boils, the first foam is removed and the onion is put in a pan
3. The next step is adding the chickpea
4. The mass is brewed on low heat for more than an hour until the peas become soft
5. Ovoyou can use a figured knife
6. After 1.5 hours of cooking in a pan, vegetables are lowered and cooked
7. Shurpa should be cooked until the potatoes are ready
8. Season the shurp with spices, salt and thickly shed the greens

Video: "Shurpa"

Delicious traditional recipesUzbek cakes are baked

Baking in Uzbek cuisine is mostly not sweet. There are many recipes for fresh Uzbek cakes, which complement fatty and rich first, as well as second dishes. Baking requires talent and skill.

These pastries are made mainly on two types of test:

• yeast
• puff

Important: It is common to add butter and fat to the dough. The filling is often served cheese, fruit, pumpkin.

Baked cakes without yeast

This baking recipe perfectly complements the second and the first dishes. You will need:

• lamb fat up to 30 grams
• butter 150 g
• 1 kg of flour
• a liter of milk
• sesame and salt

buttery cakes in Uzbek

Loins should be large enough, as they replace bread on the table. This amount of ingredients is calculated for two cakes:

1. The flour must be sieved twice, add salt
2. Make a hole in the flour and pour the milk, mixing to add melted fat with butter
3. The resulting mass is well kneaded to a homogeneous test
4. Dough is divided into two parts
5. Each part is rolledin the flat circle
6. Write the middle of the circle with a saucer so that it has the shape of a plate with high edges
7. Pour a flat cake with beaten egg and sprinkle with sesame
8. Bake for 20 minutes at 200 ° COwls

Video: 'Uzbek cakes »

This samsa Uzbek puff pastry

Samsa - a familiar and favorite food. Traditionally, samsa can have a filling of meat, cottage cheese or vegetables.

Ingredients:

• Flour - glass
• Fat of sheep - 200 g
• Meat( lamb) - 500 g
• onion( or white) - more than half the weight
• salt, pepper

samsa

1. Pour half a cup of water into a bowl, add salt and pour the sifted flour
2. Knead the dough
3. About 50 grams of fat melt and add to the dough
4. Onion and meat finely chopped and fried in a frying pan
5. The dough rolls very thinly into small pancakes
6. At the center of eachpancake is put stuffing: fried meat with onions
7. Pancake folded into a triangle, make sure that the edges are sealed together
8. Each samsa is greased with a raw egg
9. In an oven heated to 220 we send samsa on a greased sheet
10. Bake until golden brown

Video: 'Uzbek cuisine. Samsa «