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1. BRITISH and UZBEK national food
Done by: Group 11b-25KT
Xolboyava Ozoda
Checked by: Mirzayeva M
Almalyk State Technical Institute
Faculty of Metallurgy and Chemixal Technology
INDEPENDENT THE
WORK

2. The English proverb says:
“Every cook praises his own broth”.
One can not say English cookery is bad, but there is not a
lot of variety in it in comparison with Europe cuisine. The
English are very particular about their meal.

3.  Breakfast - between 7 a.m. and 9 a.m.
 Lunch - between 12:00 and 1:30 p.m.
 Afternoon tea – between 3 p.m. and 5 p.m.
 Dinner (supper) - between 6 p.m. and 8 p.m.
The usual meals in England are:

4. Traditionally, people in Britain have
enjoyed a substantial hot meal for
breakfast, featuring eggs, bacon, and
sausage, accompanied by toast and tea
or coffee. Many other items (kedgeree,
grilled or fried tomatoes, baked beans,
fried sliced bread, fried potato and
mushrooms) may be included
depending on taste and location.
The Traditional English Breakfast
The traditional English
breakfast is called the 'Full
English' and sometimes referred
to as 'The Full English Fry-up'.

5. Today, this dish is not usually served at
breakfast time during the week. The
traditional cooked breakfast has largely been
replaced by simple, light foods mainly eaten
cold: fruit, yogurt, packaged cereal with cold
milk, and toast with a variety of spreads such
as butter, jam, marmalade.

6. But the packed lunch is the most common thing
to eat. A packed lunch normally consists of some
sandwiches, a packet of crisps, an apple and a
can of something to drink, for example, coca-cola.
The contents are kept in a plastic container and
you take it with you when you go to school or
work.
Many people eat lunch while at work or
school. Employers and schools usually
provide a lunch break in the middle of the
day, lasting as much as an hour. Some
factories and schools have canteens where
you can eat.

7. Uzbek Food
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.

8. Palov or Plov
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.

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.

10. Naryn
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.

11. Manty
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.