How to cook Uzbek cuisine. Uzbek cuisine - homemade photo recipes of national oriental dishes
Incredibly tasty, bright and rich dishes of Uzbek cuisine are known to many from childhood. Pilaf, lagman, manti - only a small fraction of the richest Uzbek cuisine. Over the millennia, it has absorbed many elements of the cultures of neighboring countries. It contains echoes of Kazakh, Tatar, Russian, Mongolian, Uighur, Iranian, Tajik, Kyrgyz and other cuisines. The Uzbeks made changes to each borrowed dish, preparing it in their own way. Dishes of Uzbek cuisine often combine many components and require special skill in their preparation. Another feature of Uzbek cuisine is that one dish can have several cooking options. A striking example of this is pilaf. The dish, which has long outgrown the national framework and has become a brand, is cooked in different ways everywhere, and everyone considers their recipe to be the only correct one.
Opens the list the best dishes Uzbek cuisine beef dolma (tokosh)... It tastes as good as Caucasian dolma. For cooking you will need: beef pulp, round rice, beef fat, onion, pickled grape leaves, garlic, cilantro, spices to taste. There is nothing difficult in making dolma. Make minced meat from beef, fat and onions, add washed rice, salt, spices, garlic and herbs to it. Wrap the minced meat in grape leaves. Lay dolma in layers in a cauldron or a wide saucepan, pour water over it so that it slightly covers it. After boiling, dolma is cooked for 40 minutes over low heat. This delicious dish is served with herbs and sour cream.
One of the most popular dishes of Uzbek cuisine. The secret of making tender and juicy samsa is simple - you need not skimp on the amount of fat and try to cut the meat as small as possible. Like many other dishes of Uzbek cuisine, samsa has many cooking options: meat filling, potatoes, pumpkin, cabbage, mushrooms, herbs, nuts, raisins.
To prepare samsa stuffed with meat, you will need: minced mutton, flour, onions, eggs, butter, cumin, pepper, salt, sesame seeds. Cooking minced meat and dough. Put the minced meat on the flat cakes rolled out of the dough and form a triangle. Put the samsa on a greased baking sheet. Grease each triangle with a beaten egg and sprinkle with sesame seeds. Bake samsa at 200 ° C for 40 minutes.
Pilaf
One of the best dishes of Uzbek cuisine -. There are only seven main ingredients in traditional Uzbek pilaf: meat, fat, onions, carrots, rice, water and salt. Everything else is optional. Any meat can be used for pilaf: lamb, beef, poultry, horse meat. Sometimes pilaf is cooked without meat, replacing it with dried apricots, raisins, mushrooms. If it is not possible to use lamb fat tail fat, it can be replaced with vegetable oil. Best rice for a real Uzbek pilaf - a devzir. It is an ancient variety grown in the Fergana Valley. Another important component, without which a good pilaf cannot be cooked, is a cast-iron cauldron.
One of the most popular dishes of Uzbek cuisine. In Central Asia, lagman is served as both the first and second course. It is prepared from special noodles (in a real lagman, it should be handmade), meat and vegetable gravies - waji. To prepare lagman, you need: lamb or beef, tomatoes, onions, carrots, herbs, spices, salt, as well as eggs and flour for making noodles.
Not as famous as lagman, but no less tasty soup... This Uzbek dish is prepared from vegetables and two types of meat. First, meat is fried in a cauldron, then onions, carrots, tomatoes are added to it. After the meat becomes soft, water is poured into the cauldron and rice and potatoes are added to the soup. Small meatballs formed from minced meat are sent to the soup last. Let the mastava cook for 10-15 minutes and the delicious soup is ready. Do not forget to use spices and herbs in the cooking process: parsley, cumin, basil, black pepper.
Or oқ shўrva - one of the best dishes of Uzbek cuisine, which is prepared without frying the ingredients. This is the basic version of the famous shurpa, as it was prepared thousands of years ago. The recipe can be complicated by adding other ingredients to it. The white shurpa is especially good in winter, since it perfectly warms a person. A dish is prepared from lamb or beef, fat tail fat, onions.
Dimlyama with tomatoes
It belongs to the most delicious dishes of Uzbek cuisine. In a cauldron, you need to heat lamb fat and quickly fry pieces of meat in it. Then add onion chopped into rings, add spices and simmer over the fire. Cut off the tops from fresh tomatoes of the same size, put on the meat and simmer over low heat for about two hours. Dimlyam should be served along with delicious sauce formed after the end of cooking in the cauldron.
Salad "Tashkent"- very tasty, but very few people famous dish Uzbek cuisine. There are several options for its preparation. For the classic "Tashkent" you will need: radish (can be replaced with radish), eggs, meat, onions.
Boil eggs until tender. Chop the radish into large strips. We also cut the boiled meat into strips. Fry the chopped onion in a pan in vegetable oil. Mix radish, meat and onion, adding spices, homemade mayonnaise or kaymak. Put the resulting mixture on a dish with a slide, decorate the salad with slices of meat and eggs, sprinkle with herbs and pour with mayonnaise.
One of the most popular dishes of the countries of Central Asia. There are many options for cooking manti: with meat, pumpkin, potatoes, cabbage, chickpeas and other fillings. This is being prepared delicious dish steamed Uzbek cuisine, which allows you to save nutritional value all ingredients.
Chuchvara
One of the best dishes of Uzbek cuisine is this. It is a soup with small dumplings. Chuchvara is served with suzma. The soup also includes tomato paste, black pepper, onions and bell peppers. Minced meat for chuchvara is prepared only from minced meat... They try to make dumplings as small as possible. As a filling, you can use not only meat, but also greens with fat tail fat and boiled eggs.
When it comes to Uzbek cuisine, everyone immediately remembers Uzbek pilaf... But Uzbek cuisine is famous not for pilaf alone.
National cuisine of Uzbekistan has an ancient history and is closely related to the Uzbek culture, language, traditions and geographic - climatic conditions. A significant influence on the diversity and originality of the recipes of Uzbek cuisine was due to the fact that, in contrast to the cuisine of the closest geographical neighbors (nomadic peoples of the Kazakhs, Karakalpaks, Kirghiz and Turkmen), Uzbeks were historically characterized by both a sedentary lifestyle and a nomadic one. At the same time, the adoption of culinary traditions, the assimilation of cultures (especially the Persian-Tajik) had a profound impact on the variety and richness of dishes. The origin of many of them is common roots with traditional Asian dishes, such as pilaf, lagman, manty and others. However, Uzbekistan has its own peculiarities of preparing these dishes, as well as its own completely original dishes. Despite the fact that the main dishes and cooking technologies of Uzbek cuisine were formed more than a thousand years ago, Uzbek cuisine was enriched with new products, ingredients and culinary techniques of Russian, Ukrainian, Caucasian, Tatar, Uighur and European cuisine.
These are hearty and aromatic meat dishes, thick soups with an abundance fresh vegetables and herbs, exotic sweets and original pastries. Features of Uzbek cuisine, like many other national cuisines, are due to the specifics of local agriculture. Grain farming is very well developed in Uzbekistan, so noodles and bread are of prime importance in the local cuisine. Sheep breeding is also widespread in Uzbekistan, so the most popular type of meat is lamb, which is part of most of the main dishes of Uzbek cuisine. Horse meat and camel meat are less commonly used.
Uzbek cuisine recipes huge. More than 100 types of pilaf, 60 types of soups, 30 types of barbecue are known.
Pilaf- the most popular dish in Uzbekistan. It is prepared for every day and for special holidays, both secular and religious. And each region of Uzbekistan has its own pilaf - Bukhara, Khorezm, Fergana, Samarkand, Tashkent. They differ in the way of preparation and additions to the main products.
Among the soups, the most delicious and aromatic are lagman and shurpa- vermicelli and potato soup with lamb, fresh herbs and vegetables.
Steamed manti stuffed with meat, pumpkin, spring greens.
Varied in their taste and appearance tortillas- Uzbek bread baked in a tandoor - a special clay oven. Samsa is also cooked in the tandoor - national pies with meat, onions and fat tail fat.
No treat is complete without sweets. They are placed on the table before serving the main course with green tea- the main drink in Uzbekistan. Among the sweets, they serve dried apricots, raisins, nuts, halva, parvarda, baklava, honey, and in the spring there will be sumalak on the table - delicious and healthy dish made from sprouted wheat.
The main meat dishes are characterized by the preparation of fried, high-calorie foods, the extensive use of cottonseed oil, lamb fat tail fat, oil, spices and herbs. Meat dishes they are almost always cooked with onions, and its setting in proportion to meat is much greater than in European cuisine.
Many dishes have complex recipes, are prepared by hand, which requires many years of skill and culinary art. A special professional skill is required when preparing a large pilaf for tens and hundreds of kilograms of rice. Manty, dumplings (chuchvara) are molded by hand; the popular spring dish sumalak is cooked over low heat for more than 10 hours. At the same time, the preparatory stage for wheat germination can take several days.
Currently, modern gas and electric stoves are widely used for cooking in Uzbek cuisine, kitchenware and appliances. However, they are still popular and traditional ways cooking methods. Required element kitchen utensils this is a cauldron - a spherical cast-iron boiler. Tandir - an earthenware oven can be found everywhere in Uzbekistan and it is almost an indispensable element, especially in rural cuisine.
Traditional type of dishes, on which pilaf and many other dishes are served - lagan, a large flat plate or dish. In a modern meal in Uzbek cuisine, forks are rarely used - if pilaf is not eaten by hand, then it is customary to eat it with a spoon. Other utensils used in Uzbek cuisine are: a scythe (a deep bowl), a bowl (a cup usually for tea).
In the Uzbek national cuisine, there are noticeable differences between regions. In the north, the main dishes are pilaf, dough dishes. In the southern part of the country, preference is given to multicomponent dishes made from vegetables and rice. In the Fergana Valley darker and fried pilaf is prepared, in Tashkent it is lighter.
In Uzbek families, it is typical that cooking at the household level is considered a male occupation, and men often take on culinary responsibilities in the family. Cooking a large pilaf in a cauldron for a hundred or more kilograms of rice is the prerogative of only men. To fully enjoy the Uzbek feast for a European is an impossible task. Not only is the Uzbek cuisine fatty and satisfying. It is customary to eat here slowly, long and tastefully. The long line of dishes boggles the untrained imagination of those accustomed to dieting. Up to ten dishes per meal is the usual Uzbek hospitality.
They eat in Uzbekistan three times a day, but there is an abundance on the table different dishes, and they are all very high in calories. The main dishes are not for lunch, but for dinner. Firstly, because of the heat, and secondly, because many Uzbek dishes are cooked for a long time, sometimes even during the whole day. Anyway, a good feast, in big company, a real dastarkhan (Uzbek table), can be arranged in the evening, when the day's bustle is over.
There are dishes that are not prepared every day, but only for weddings and festive tables, dear guests. These are such delicacies in their own way as kazy-karta, postdumba uramasi (fat tail roll), tandir - kabob (shashlik in tandoor), norin, hasip (homemade sausage).
While the choice of soups and hot dishes of Uzbek cuisine is wide enough, the range of desserts is really very limited. A typical meal ends fresh fruit or dried fruit compote, baklava, nuts or halva are also served to the table. Sweet pastries are less common than in other countries of the region.
Traditional Uzbek national drink as in many other countries of Central Asia - green tea. Green tea for Uzbeks it is a drink that has not only gastronomic but also cultural significance. This drink always accompanies a meal, it is a symbol of hospitality. If the owner of the house offers tea to a guest, it means that he is glad of this guest. Green tea is considered traditional, but black tea is no less popular in Tashkent.
Alcohol is consumed in Uzbekistan much less than in European countries however, wine is popular relative to other Muslim countries. There are more than a dozen in Uzbekistan wineries producing good wine from local grapes. Also used beer and strong alcoholic drinks(vodka, cognacs)
The main well-known Uzbek dishes national cuisine : Pilaf- this is undoubtedly the most popular and most famous dish of Uzbek cuisine, which is, roughly speaking, pieces of meat with rice, carrots and onions. In Uzbekistan, dozens of varieties of pilaf are known, which differ both in the method of preparation and in the situational - there are different types festive and ceremonial pilaf. Pilaf is not just a dish, it is a real cultural symbol of the country. According to tradition, if pilaf is prepared for guests, then the owner of the house must certainly prepare it. In many families, this tradition is observed today.
Shashlik- pieces of meat (lamb, beef, pork, liver, fish, vegetables) on metal skewers, cooked over charcoal,
Shurpa(soup from big piece meat, potatoes and fresh vegetables),
Lagman(a noodle-based dish that can be served both as a soup and as a main course),
Mastava(vegetable soup with lamb and rice),
Domlama (meat stew with vegetables),
Manty(large steamed dumplings),
Chuchwara and samsa(stuffed dough pies that are served both as an appetizer and as a main course),
Kainatma shurva(broth), mohora (soup with peas), ugra (noodles), chuchvara (dumplings), manchiza (soup with dumplings),
Tortillas: round bread cooked in a tandoor (clay oven),
Sweets(jam, nishalda, honey, parvarda, baklava, sumalak),
Uzbek national cuisine photo
Chapter:
UZBEK CUISINE. Uzbek recipes
Wonderful dishes for the daily and festive table
This section will help you make your table varied, tasty and attractive.
Here in the selection national recipes the quality of the dishes and the convenience of their preparation were taken into account.
All the wealth of national cuisines of the world, see the relevant sections
Section 20 page
Used to decorate Uzbek flatbread chakich- a tool for decorative piercing of cakes before baking.
With the help of chakicha, beautiful circular patterns consisting of separate small holes are easily and simply created on the surface of products.
Dissolve salt in warm water, add melted lamb fat, knead the dough, wrap it in a napkin and leave for 10-15 minutes.
Then divide the dough into pieces weighing 200 g each, roll it out into flat cakes 3-4 mm thick, make pricks with chakich.
Bake in a tandoor.
Dissolve salt in warm water, put finely chopped onions and crushed greaves in it, knead the dough.
Then put it on a board or table, sprinkled with flour, divide into pieces weighing 200 g each, roll it into round cakes 1 cm thick.
Fry the cakes on both sides, placing them on the hot side of the kettle, without adding fat.
Knead a tough dough, divide into pieces weighing 100 g each, roll out thin cakes 2 mm thick with a rolling pin, make pricks with chakich.
Bake in a tandoor.
Before baking, moisten one side of the cake with water and stick to the wall of the tandoor.
Take them out of the tandoor as soon as they are dry, but not yet brown.
For the dough - 1 kg of flour, 1 glass of water, 1/2 glass of melted or butter.2 teaspoons of salt.
To grease the dough - 1 glass of lamb fat or sour cream.
For lubricating cakes - 2 tbsp. spoons of sour milk.
Dissolve salt in hot water, add ghee or butter, knead the dough, cover it with a napkin, let stand.
After 10-15 minutes, roll out the dough into a very thick 0.5 cm thick, grease the surface with lamb bacon or sour cream, roll into a roll, then, taking both ends with your hands, simultaneously move your left hand forward and right backward, twist several times.
Cut into pieces weighing 300 g, make cakes 2 cm thick at the edges, and -1 cm in the middle.
Having made pricks with chakich, lubricate sour milk and bake in a tandoor or oven on sheets.
For the dough - 1 kg of flour, 1 glass of water, 1/2 glass of butter or ghee, 2 teaspoons of salt.
For minced meat - 200 g of meat, 2-3 onions.
Salt and red pepper to taste.
Prepare the dough as indicated in the “patyrcha” recipe, roll it out with a thickness of 3 cm. Put prepared minced meat on the rolled dough.
Minced meat is made from lamb, onions, seasoned with salt and spices.
Roll the dough into a tube.
Bake in the same way as regular patyr.
For 1 kg of flour - greaves obtained by melting 2 kg of fat tail fat, 1.5 glasses of water, 2 teaspoons of salt.
Dissolve salt in a little water.
Knead hot greaves with a spoon, add salt water, add flour and knead a hard dough.
Divide the dough into pieces weighing 100 g, arrange round cakes 1 cm thick, make pricks with chakich, deep-fry from which the cracklings were removed.
For the dough - 1 kg of flour, 1.5 glasses of water, 2 eggs, 2 teaspoons of salt.
For minced meat - 700 g of meat, 500 g of onion.
Salt and spices to taste.
Prepare the dough on eggs, let it rest, then divide into 20-30 g pieces, roll out into 2 mm thick flat cakes and put on each minced meat, fold in half, pinch the edges and make crescent-shaped patties.
Fry in a skillet in ghee.
For minced meat, take the fatty pulp of lamb and beef, season with onions, salt and spices.
For flour talkers - 3 glasses of milk, 2 teaspoons of granulated sugar and 1 glass of flour.
For frying and greasing - 300 g of ghee.
Prepare the dough according to the gumma recipe, but without eggs, divide into pieces weighing 300 g each, roll them out thinly, dip them in boiling ghee and, without frying, immediately remove and wrap them in a napkin.
Dissolve a little granulated sugar in milk, add flour, mix thoroughly and put to boil (during boiling, constantly stir the flour mash, otherwise it may burn).
Grease each cake with a spoonful of flour mash, fold in half in the shape of a crescent.
Brush gilmindi with ghee before serving.
For the dough - 1 kg of flour, 2 glasses of water, 2 teaspoons of salt.
For minced meat - 300 g of meat, 2 onions, 1 tbsp. a spoonful of ghee.
Salt and black pepper to taste; 250 g ghee.
Pass the meat through a meat grinder or chop, add finely chopped onions, salt, black pepper, mix and fry in hot oil until tender.
Dissolve salt in water, add flour, knead the dough, let stand.
Then divide into 60 g pieces and roll out into very thin cakes.
In a hot pot with a spherical bottom, greased with oil, lower one cake, fry it on both sides, remove.
Then put the second one, fry it on one side. turn over, leave in the cauldron.
Put a thin layer of prepared minced meat on it, cover with the first cake.
Put the minced meat on top again, cover with a raw cake and turn it down, and on the cake on top, put a layer of minced meat and again cover with a raw cake.
Do this 10-12 times, turning over all the time and putting minced meat between the cakes.
Bake over very low heat, greasing the boiler with oil as needed.
Ready pancake cake transfer to a cup and cover with a napkin for 5-10 minutes, then serve.
Prepare dough according to the Yupka recipe and roll it out; Grease each prepared pancake with thick sour cream, cover with another, then fry on both sides until golden brown in a hot, oiled pot.
For 1 kg of flour - 1 glass of water, 1 glass of onion water, 2 teaspoons of salt, 1 kg of deep-fat oil.
Chop the onion, put it in water and knead it thoroughly.
Then squeeze the onion, and knead the dough in the remaining water.
Roll out the pancakes as indicated in the yupka recipe and deep-fry, but do not overcook.
For 1 kg of flour - 1 glass of water, 2 teaspoons of salt.
For lubrication: 2 glasses of sour cream or madpe.
Durda - greaves that settle to the bottom when ghee is obtained.
Roll out thin dough (1 mm thick). Cut into notebook sheets.
Grease with thick sour cream or durda, fry, putting one pancake on top of another in the same way as "yupka".
When ready, separate the pancakes and fold each one in four, put on a dish and cover.
Serve in 5-10 minutes.
For the dough - 1 kg of flour, 2 glasses of water, 2 teaspoons of salt.
For lubrication - 2 cups ghee, 2 bunches of green onions, 2 tbsp. tablespoons of sand or powdered sugar.
Prepare the dough ("envelope" of dough) as for a pusher, roll it out 1 mm thick, grease with melted butter and sprinkle with finely chopped green onions.
Then fold over from four edges towards the middle.
You will get a square cake, consisting of several layers.
Fry in a cauldron like katlamu, greasing with oil.
When serving, sprinkle with granulated sugar or powdered sugar.
Cooking Galmans.
For 1 kg of flour - 2 glasses of water, 2 teaspoons of salt.
For lubrication - 1.5 cups of butter or sour cream.
For bedding - 2 tbsp. tablespoons of sand or powdered sugar.
For frying - 1 glass of melted butter.
Dissolve the salt in warm water and knead the dough, roll into a ball, cover with a towel, let sit for 10-15 minutes.
Then, roll it out very thinly (thinner than 1 mm). We should try to use less flour bedding.
The rolled cake can be greased with melted lamb fat, ghee or butter, or sour cream.
After that, wind on a rolling pin, cut with a knife lengthwise, remove the rolling pin and cut again in the middle to make narrow strips.
Roll several narrow strips of dough into a circle.
Put the prepared dough circles on a board and roll out 1 cm thick (see the figure below).
Grease the kettle with ghee, put in the katlama and fry on both sides until golden brown.
Sprinkle the finished katlama with granulated sugar or powdered sugar.
Cooking katlama.
For 1 kg of flour - 2 glasses of water, 2 teaspoons of salt, 1 glass of sour cream, 2-3 onions; for frying -1 glass of melted butter.
Prepare the dough and roll out as indicated in the katlama recipe.
After that, grease the rolled juices with sour cream and sprinkle with finely chopped onions on top.
Then proceed as indicated in the katlama recipe.
Make a puff pastry, as indicated in the "katlama" recipe, make the pricks with chakich, bake in a tandoor.
Grease the finished katlama with melted butter.
For 1 kg of flour - 1/2 glass of water, 2 eggs, a glass of ghee, 1 tbsp. a spoonful of granulated sugar; for deep fat - 1 kg of cottonseed oil.
Dissolve sugar in a little water, break eggs, add ghee, stir and knead the dough, let sit.
Then roll out a long sausage as thick as a pencil, cut into pieces the size of almonds.
Deep-fry.
There is another way to prepare "kush tili": very thinly roll the juices and cut them with a special roller cutter into small toothed quadrangles, rhombuses or triangles.
Deep-fry.
For 1 kg of flour - 2 eggs, 1/2 cup of ghee, 1/2 cup of water, 1 teaspoon of salt and 1 kg vegetable oil for deep fat.
Prepare the same dough as in the previous recipe.
Roll out the dough into a large juicer, 1-2 mm thick.
Cut with a special corrugated jigsaw into strips 5-6 cm wide and 45-50 cm long, roll each strip and deep-fry.
Serve in vases, sprinkle with powdered sugar on top.
For 1 kg of flour - 10 eggs, 1/2 teaspoon of salt, 1 tbsp. a spoonful of alcohol, vodka or brandy; 1 kg of honey, 1 glass of granulated sugar; for deep fat - 1.5 kg of ghee.
Beat eggs, salt and knead the dough.
Add 1 tablespoon of alcohol, vodka or brandy to the dough.
Wrap the dough in a napkin and let it sit.
After a few minutes, roll it out no more than 2 mm thick, cut into strips 2-3 cm wide and cut the noodles, then deep-fry them.
Arrange the fried noodles to cool.
In another bowl, melt the honey, add granulated sugar and stir until the sugar melts.
When ready, remove the dishes from the heat and pour the noodles into the still hot honey, mix.
Put the resulting mass in deep plates, greased with oil, and press well with your hands (first moisten your palms with cold water so that they do not burn and noodles do not stick to them).
Allow the finished dish to cool.
When serving, cut into pieces.
For the dough - 1 kg of flour, 2 eggs, 1.5 glasses of water, 2 teaspoons of salt.
For minced meat - 1 kg of meat, 6-7 onions.
Salt, black pepper to taste.
For deep fat - 1 kg of cottonseed oil.
Prepare dumplings, as indicated in the chuchvara recipe, fry them but a few pieces in deep fat.
For 1 kg of flour - 2 eggs, 1 glass of pumpkin juice, 2 teaspoons of salt.
For the filling: 1.5 kg of pumpkin, 100 g of granulated sugar, 1 kg of vegetable oil - for deep fat.
Grate the pumpkin, squeeze out the juice, sprinkle with granulated sugar and set aside.
Using pumpkin juice, prepare the dough like on dumplings.
Cut the dough into 4x4 cm squares, stuff with pumpkin minced meat and, making dumplings, deep-fry.
For minced meat - 800 g of meat, 500 g of onion, 200 g lard.
Salt and spices to taste.
Knead the tough dough in salted water.
Add melted lamb fat to the dough and knead well.
Then roll it out 2 mm thick, cut out circles with a glass, put minced meat in the middle of each circle, make round pies. Connect every four pies together.
Before baking, moisten the back of the patties with salt water and bake in a vertical tandoor.
To create steam inside the tandoor, sprinkle the samsa with fresh water.
Close the neck of the tandoor tightly.
After 20-25 minutes, open the neck; to have ventilation, open a small hole at the bottom of the tandoor.
Hold the pies for another 10 minutes on dying coals, then remove.
(It is advisable to bake pies on guza-pai coals.)
Prepare the minced meat as follows: chop the fatty lamb pulp, add a little lard, chopped onion rings, black pepper, salt; knead everything well.
Grease the finished pies with butter and sprinkle with black pepper.
For the dough - 1 kg of flour, 1.5 cups of water, 4 teaspoons of salt, 50 g of melted lamb fat.
For minced meat - 1 kg of meat, 500 g of onion, 200 g of fat tail fat.
Salt and red pepper to taste.
For lubrication - 2 tbsp. tablespoons of oil.
Prepare the dough and minced meat, as for the samsa farm, knead well, divide into pieces weighing 100 g each, roll out with a rolling pin in the form of flat cakes 2 mm thick.
In the middle of each flat cake, put the minced meat and a piece of fat tail fat, make a spherical samsa.
Bake as indicated in the “Pharmuda Samsa” recipe.
When serving samsa on the table, grease with butter.
For the dough - 1 kg of flour, 2 glasses of water, 2 teaspoons of salt.
For minced meat - 800 g, meat, 500 g onions; salt and red pepper to taste.
For frying minced meat - 50 g of oil. For deep fat - 1 kg of cottonseed oil.
For powder - 1 tbsp. a spoonful of granulated sugar or powdered sugar.
Dissolve salt in warm water, add flour, knead a tough dough, roll it into a ball, cover with a napkin and let it rest for a few minutes.
Then roll out the dough very thinly (0.5 mm thick), grease with oil and wrap on a rolling pin, cut lengthwise. You will get wide toes in several layers.
Cut them into 6x8 cm rectangles.
Roll out the middle of each rectangle with a small rolling pin even thinner, put the minced meat, fold in half and pinch.
The edges of the pies should be flaky, in the form of notebook leaves.
Deep-fry the pies.
Minced meat is prepared as follows: finely chop the meat or mince it, add onion, season with salt and black pepper, stir thoroughly, fry in a pan in a little oil.
When serving ready-made pies, sprinkle with granulated sugar or powdered sugar.
For the dough - 1 kg of flour, 2 glasses of water, 2 teaspoons of salt.
For lubrication - 150 g of ghee and 0.5 kg of granulated sugar.
Everything is prepared as indicated in the recipe for "Varaki samsa", but instead of minced meat in puff pastry put 1 teaspoon of granulated sugar.
For the dough - 1 kg of flour, 2 glasses of water, 2 teaspoons of salt.
For lubrication - 150 g of ghee.
For minced meat - 800 g of meat, 500 g of onion.
Salt and red pepper to taste, 2 teaspoons of water (minced).
Prepare the dough, as for "Varaki samsa", roll out thin juices, cut into the same rectangles.
After putting the minced meat, make the pies in a quadrangular, triangular or round shape.
Bake them in a tandoor.
For minced meat, finely chop the fatty pulp of meat, add onion, salt, red pepper, add a little water, mix well.
For the filling - 2 kg of greens, 2 bunches of green onions and 4-5 onions, salt and red pepper to taste, 2 eggs.
For frying the filling - 150 g of ghee.
For frying pies - 300 g of cottonseed oil.
To cook unleavened dough, divided into pieces weighing about 50 g each, roll out thinly.
Put a filling of greens in the middle of each flatbread, make crescent-shaped pies. Fry them in hot oil.
For the filling, finely chop the sorrel, quinoa, young shoots of alfalfa, mint, shepherd's purse and other greens, and add green and onions.
Season with salt, red pepper, simmer until half cooked in oil.
After that, add finely chopped boiled eggs to the filling.
For the dough - 1 kg of flour, 2 glasses of water, 2 teaspoons "salt.
For minced meat - 1 kg of onions, 1 bunch of green onions, 4 eggs or 100 g of ghee. For lubrication - 100 g of ghee.
For minced meat - 400 g of meat, 2-3 onions, salt and red pepper - to taste.
For frying minced meat - 1 tbsp. a spoonful of ghee.
Knead the dough, roll into a ball, then roll very thinly with a long rolling pin.
Lubricate it with oil, twist it on a rolling pin.
Then take out the rolling pin and cut the dough into 0.5 cm wide circles.
Roll each circle with a short rolling pin in the form of cakes.
Prepare minced meat as for samsa waraka, put it on flat cakes and make small round pies.
Bake in the oven on oiled sheets for 15-20 minutes.
Transfer the finished pies to a dish or vase, sprinkle with grape vinegar, sprinkle with black pepper and serve.
For the dough - 1 kg of flour, 2 glasses of water, 3 teaspoons of salt.
For a lubricating cream - 100 g of butter and a handful of flour.
For minced meat - 800 g of meat, 800 g of onion.
Salt and red pepper to taste.
Dissolve salt in warm water, add flour and knead a hard dough, roll out 1 cm so much.
Bend it on four sides and fold it in half, cover with a napkin and let it rest for 10 minutes.
Then roll it out again with a thickness of 0.5 cm.
Sprinkle the resulting cake with flour and grease with margarine, bend it around the edges again, fold it in half, put in a cool place for 5-6 minutes.
In this case, the oil should be well absorbed into the dough.
After that, roll out the dough into a very thin juicer (2 mm thick), cut into squares, put minced meat on each square and make round pies.
Bake on sheets in the oven for 20 minutes.
Lubricate with oil before serving.
Prepare the minced meat as indicated in the recipe for "samsa form" (see above).
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Spicy, rich, hot and hearty meals Uzbek cuisine is a food that is familiar to many since childhood. It is unlikely that many will name more than two or three dishes, and it will most likely be pilaf, manti or lagman, but Uzbek cuisine is rich and varied. Most importantly, the dishes are prepared from natural products, there are no complicated ingredients, and the taste is amazing.
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1 Lagman is uzbek soup with homemade noodles, a kind of Central Asian version of ramen with a very spicy and fatty lamb broth and lots of vegetables and meat. Depending on the recipe, there is a thinner or thicker lagman.
2 Eggplant appetizer "Badamjan" is a baked or fried eggplant with pieces bell pepper and radishes, sprinkled with finely chopped herbs and drizzled with oil.
3 Chuchwara is a soup with small dumplings that is usually served with suzma (fermented milk product like sour cream) and contains black pepper, onion, tomato paste and bell pepper.
4 Pilaf - delicious combination rice, pieces of beef, veal or lamb, carrots, onions and a special set of spices. It is easy to cook in large quantities in a cauldron, which is why this dish is often the basis of the holiday table.
5 Salad "Tashkent" is a signature capital salad made from boiled beef tongue, radish and herbs, seasoned sour cream sauce and garnished with fried onions.
6 Manti is a steamed dish of meat and dough. Beef, lamb or veal is used as the filling, although there is an option with pumpkin. The filling must be chopped into pieces, otherwise all the juice will flow out. Onions and spices are also put inside. If desired, a little fat tail fat is sometimes added for flavor. Manty is eaten with kaymak (not to be confused with curd cheese, which is sold in stores), but it is not found in Russia, so it is better to eat it with sour cream, not forgetting to sprinkle it with fresh herbs.
7 Samsa - triangular pies made from homemade puff pastry stuffed with meat or pumpkin, onions, lamb fat and spices. As in manti, the filling is cut into cubes. Samsa is baked in a clay oven - tandoor, but at home you can also cook it in the oven. When the samsa is ready, it is oiled. egg yolk and sprinkled with black sesame seeds.
8 Achik-chuchuk salad, also known as Achichuk, is fresh tomatoes, onions, garlic and herbs. This dish is perfect for vegetarians and fasting people.
9 Naryn is the National dish Uzbek cuisine from homemade noodles and boiled meat served with broth. Usually naryn is made from lamb, horse meat or kazy (boiled horse meat sausage) and sometimes from veal or beef. The main secret this dish - before cooking the meat, it must be covered with salt and dried for 24 hours. This is to keep the broth clear and rich. Onions are added to meat and noodles. IN original recipe take ordinary fresh onions, chop, grind with your hands and add to the dish. You can also fry the onions and brush the noodle dough with the remaining oil.
10 Shurpa is a rich and fatty soup made from lamb and vegetables. The most famous varieties are kaitnam, where the meat is placed fresh, and kovurma, where the meat is first fried in oil.
11 Dimlama - an Uzbek version of the roast, which uses beef, lamb, various vegetables, including potatoes, carrots, tomatoes, onions, cabbage, and fresh herbs and - necessarily - spices.
12 Kutaba - fried flat pies made from thinnest dough stuffed with meat, herbs, tomatoes, cheese - individually or together.
13 Kabob (shashlik) - beef, lamb or veal skewered in small pieces and cooked over an open fire. As a rule, the meat is pre-marinated. Pieces of lamb alternate with pieces of fat tail fat, which browns over the fire and gains the most delicate taste, and when served, all this splendor is sprinkled with fresh, finely chopped onions and herbs and sprinkled with vinegar. Spicy tomato or adjika is suitable as a sauce.
14 Halvaitar is a liquid embodiment of halva. Flour is added to the heated fat or butter, stirred, then sugar is added, and nuts and vanilla are added only at the end of cooking.
15 Tea with sweets is an Uzbek tradition. There are a lot of options for making tea in Uzbekistan, and certainly this drink is served with nuts, dried fruits and other natural and healthy treats... By the way, Uzbeks never pour a full bowl for guests, showing that they are very happy and want the guest to sit longer. A full bowl means that the owner is in a hurry to get you off.