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National dishes of Uzbek people
Bajardi Boltayev Akrom
Tekshirdi Nasimahon Ezozhonova
Toshkent xalqaro moliyaviy boshqaruv va
texnologiyalar universeteti
Plan:
1. Uzbek cuisine
2. The eating habit
3. The types of food
www.arxiv.uz
Not for nothing people from all over the
world like and honor the Uzbek cuisine. It is
one of the most savoury and various in tastes
cuisine in Central Asia.
Only names of appetizing Uzbek food make
one’s mouth water. Plov, manti, shurpa,
shashlik, lagman, samsa have such wonderful
smell that one can’t resist the temptation to
taste all these dishes piping hot.
Many Uzbek recipes have centuries-old
history, and the process of preparing food is
accompanied with various rituals, which have
reached our days. All specific peculiarities of
Uzbek food have been forming for centuries.
www.arxiv.uz
National Uzbek food is the separate
layer of culture of Uzbek people.
Unlike their nomadic neighbors,
Uzbek people always were a settled
nation, which cultivated agriculture
and cattle-raising.
At their fertile valleys Uzbek people
raised vegetables, fruits and cereals;
they bred cattle, which were the
source of meat, the abundance of
which can be seen in most dishes.
Undoubtedly, Uzbek food imbibed
some culinary traditions of Turkic,
Kazakh, Uigur, Tajik, Tatar, Mongolian
and other neighboring nations,
settled on the territory of Central
Asia.
www.arxiv.uz
Among dishes taken from
other nations there are
roast, kebab, bogursak,
straws, pelmeni (meat
dumpling), manti,
lagman and etc.
However in turn such
native Uzbek food as
plov, dimlama, buglama,
shurpa, mastava and
many others are served
at tables of many
countries of the world.
Due to warm climate rich
harvests of grain and
legumes (green gram,
pea) are gathered, and
great variety of fruits,
vegetables, grape,
watermelons, melons,
gourds, greens, berries
and nuts raise here. All
this gastronomical
splendor is used in
preparation of Uzbek
food.
www.arxiv.uz
www.arxiv.uz

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National dishes of Uzbek people.pptx

  • 1. National dishes of Uzbek people Bajardi Boltayev Akrom Tekshirdi Nasimahon Ezozhonova Toshkent xalqaro moliyaviy boshqaruv va texnologiyalar universeteti
  • 2. Plan: 1. Uzbek cuisine 2. The eating habit 3. The types of food www.arxiv.uz
  • 3. Not for nothing people from all over the world like and honor the Uzbek cuisine. It is one of the most savoury and various in tastes cuisine in Central Asia. Only names of appetizing Uzbek food make one’s mouth water. Plov, manti, shurpa, shashlik, lagman, samsa have such wonderful smell that one can’t resist the temptation to taste all these dishes piping hot. Many Uzbek recipes have centuries-old history, and the process of preparing food is accompanied with various rituals, which have reached our days. All specific peculiarities of Uzbek food have been forming for centuries. www.arxiv.uz
  • 4. National Uzbek food is the separate layer of culture of Uzbek people. Unlike their nomadic neighbors, Uzbek people always were a settled nation, which cultivated agriculture and cattle-raising. At their fertile valleys Uzbek people raised vegetables, fruits and cereals; they bred cattle, which were the source of meat, the abundance of which can be seen in most dishes. Undoubtedly, Uzbek food imbibed some culinary traditions of Turkic, Kazakh, Uigur, Tajik, Tatar, Mongolian and other neighboring nations, settled on the territory of Central Asia. www.arxiv.uz
  • 5. Among dishes taken from other nations there are roast, kebab, bogursak, straws, pelmeni (meat dumpling), manti, lagman and etc. However in turn such native Uzbek food as plov, dimlama, buglama, shurpa, mastava and many others are served at tables of many countries of the world. Due to warm climate rich harvests of grain and legumes (green gram, pea) are gathered, and great variety of fruits, vegetables, grape, watermelons, melons, gourds, greens, berries and nuts raise here. All this gastronomical splendor is used in preparation of Uzbek food. www.arxiv.uz
  • 7. Uzbeks generally eat by hand and sit at the floor or at the low table – dastarkhan. At the beginning the table is served with sweets and fruits. Later it is served with vegetables and salads. Then it is the turn of soups – savory shurpa, thick mastava, etc. Repast is finished with main dishes – manti, lagman, shashlik and plov. Uzbek food is probably one of the main sights of Uzbekistan, which will become the discovery for all gourmets. www.arxiv.uz
  • 8. In almost every part of the world, in little towns and large cities, one can try the special Uzbek dish, Plov. In this article I won't tell you how to cook this masterpiece. Moreover, the recipe is as easy as the recipe of Michelangelo: get some marble and carve everything that is needed out of it. It is far more convenient for us to talk about how to eat plov and what to drink with it. To be more precise, our tale will be about real men's plov. There are so many ways to cook plov; some say there are 200, and others, 1200. But the main ingredients, such as meat, rice, onions, carrots and oil, remain unchanged. Then, fantasy sets in: plov with quince, with Turkish peas, barberries, eggs and pomegranates. Classic plov can be light in color (sometimes called Samarkand plov) and dark (Ferghana). The second one is heavier, but the taste! By the way, real men's plov can only be dark. www.arxiv.uz
  • 9. Plov is the symbol of Uzbek food. It is prepared in every Uzbekistan family, whether Uzbek, Russian, Tatar of Korean. Uzbek plov is the part of mentality of Uzbekistan people. Traditionally plov is cooked by men. There are over a thousand of recipes of cooking Uzbek plov with various ingredients and even there are some cook books dedicated only to this dish. In various regions of Uzbekistan, people have their own recipes of Uzbek plov preparation. For instance, Bukharan people prepare plov with green gram. Samarkand plov is light, Fergana plov is brown on the contrary. In Samarkand people put meat, carrot, rice in layers and steam it. In Tashkent plov all ingredients are roasted at the beginning. Commonly Uzbek plov is cooked with rice, fresh mutton or beef, yellow or red carrot, onions and vegetable oil. Traditionally, Uzbek plov is prepared in a deep cast-iron pot (kazan), which is uniformly warmed and a dish is not burnt. www.arxiv.uz
  • 10. Among the liquid dishes, various kinds of Shurpa and Mastava take an important place in Uzbek national cuisine. The basis of these dishes is the bouillon of fatty meat. Shurpa and Mastava are prepared from fresh or pre-fried meat, most often from fresh mutton. Important components are sliced carrots and onion rings, which are added fresh. Sometimes Shurpa is prepared with turnips or peas. In several areas potatoes, fresh tomatoes and sweet peppers are added. Shurpa is subdivided into Kaytnama (shurpa from fresh meat) and Kovurma (shurpa from fried meat). Kaytnama - shurpa is the most popular and has a gentle taste and aroma. The meat is cooked in large pieces, and the vegetables - whole or in large pieces. Cooking should be done on a slow fire and it is impossible to allow a vigorous boil. www.arxiv.uz
  • 11. In some areas, caraway seeds are added to the Shurpa 50-60 minutes prior to being ready, for a better taste. The basic components are rice (pre-washed), which is put into a bouillon 25-30 minutes prior to being ready. Mastava can be considered as a version of Shurpa. It is prepared, as a rule, from fried meat. www.arxiv.uz
  • 13. Chuchvara is the most widespread national dish, sometimes seen under different names such as Varak-chuchvara (pel'meni). In all areas, Chuchvara is prepared with the same methods. The ingredients are flour, eggs, water and salt. The dough is mixed and left for 40- 50 minutes to rise. For the stuffing, beef or mutton is cut in slices and finely cut with onions or passed through a meat grinder; cold water, pepper, salt, and thyme should be added and carefully mixed. The dough is unrolled in a layer 1-1.5 mm thick and cut into squares of 4x4 cm. A small drop of stuffing should be dropped onto a slice of dough, after which the corners are pinched and folded. When the ends are connected, it should form a half moon shape with a small hole in the middle. Chuchvara should be boiled in salt water or bouillon and served with "suzma" (sour milk), and seasoned with pepper, onion and tomato paste, with black pepper or sour cream. www.arxiv.uz
  • 14. After Plov, Manty is the most popular and favorite Uzbek dish. That is why in many regions Manty is served at the end of the meal. In the Fergana valley, Samarkand, Tashkent and Bukhara, Manty is one of the major components of the diet of the local population. In other places, it is prepared less often. Manty is prepared from water based dough, which is unrolled in layers 4-5 mm thick and cut in squares of 12x12 cm. Meat, vegetables or spices can make up the stuffing. Manty is steamed for 35-45 minutes in a special pot (kaskan). Manty is served with sour milk or sour cream. www.arxiv.uz
  • 15. Samsa is prepared in all areas of Uzbekistan with various fillings: meat, pumpkin, herbs, etc. Samsa is baked in a tandoor oven, as well as in gas ovens and on electric plates. For samsa, an ordinary stiff dough is mixed, left for 20-30 minutes, then unrolled in plaits and cut into pieces of 10-15 grams. It should not be thicker than 2-2.5 mm. The edges are thinner than the middle. The filling is put in the center, folded in the dough and baked at a high temperature. For the dough, the following ingredients are required: flour - 25 g, water - 105 g, salt - 6 g; for the filling - mutton or beef fillet - 150 g, fat - 35 g, onion- 250 g, caraway - 1 g, salt and pepper. www.arxiv.uz
  • 16. Lagman There are two distinguished kinds of Lagman: Kesma lagman and Chuzma lagman (prepared more often). Kesma lagman has a more ancient history than chuzma lagman. Stiff dough is prepared from flour, eggs, water and salt; then left to rise for 30-40 minutes under a napkin. Then the dough is unrolled in layers 1.5-2 mm thick and with a diameter not less than 10-15 cm. The layers are put in pile, covered with flour and cut into noodles with sharp knife. Slightly stir up the noodles and boil in salt water. Before serving, a special sauce, which is prepared from meat, potatoes, carrots, onions and tomatoes, is added. These ingredients should be fried, with the addition of some water, and stewed to readiness. In the Fergana and Tashkent areas, Lagman is prepared with the addition of radish and red bitter pepper. www.arxiv.uz
  • 17. Naryn is a rather widespread Uzbek dish that is prepared in all areas of the Republic. Stiff dough is prepared from flour, eggs, salt and water, then left covered with a wet towel for 30-40 minutes. Afterwards the dough is unrolled in a thin layer, and cut into strips 5-7 mm wide. Covered with flour and laid in a pile, the noodles are cut. The noodles should then be boiled. Before serving, some bouillon is added to the noodles and topped with beef cut into fine slices and/or kazy (horse meat). For the preparation of the dough, the following ingredients are required: flour - 900 g, water - 90 g, salt - 6 g, and 1 egg. www.arxiv.uz
  • 18. It is impossible to imagine the Uzbek food without meat. Traditionally, mutton is the most popular meat among Uzbek people. Beef is used rarer and horse meat is used for preparation of traditional sausage – kazy. People of coastal regions also use fish. As well as in other Muslim nations, pork is prohibited. Traditional Uzbek meat dishes include cutlets (tukhum-dulma), shashlik (kebab), stewed meat with greens (kazan-kabob), cold meat snacks (kavurdak and khasib), roasted meat (jarkop), layered meat and vegetables stewed (dimlama) and others. Usually Uzbek meat dishes are served with fresh vegetable salads or stewed with vegetables. During the preparation of major dishes meat is not separated from bones. To improve the taste, it is roasted in tempered cottonseed or sunflower oil. Some meat dishes are steamed. www.arxiv.uz
  • 19. Thank you for your attention! www.arxiv.uz