Uzbek national cuisine is loved and revered by many for its unique taste. The history of the origin of the dishes is closely connected with the history of the region, the territory of which is covered by the modern independent state of Uzbekistan. Due to the fact that long before the conquest by Tsarist Russia, the Uzbeks led both a sedentary and a nomadic way of life, Uzbek cuisine is distinguished by its variety and nourishment.
Brief description of the features of the Uzbek national cuisine
The leading place in the Uzbek national cuisine is occupied by meat dishes. As a rule, lamb is used in most dishes, less often beef and horse meat. The meat is usually fried in cottonseed oil produced in Uzbekistan. But poultry and fish dishes are not popular and do not enjoy much success. It is also difficult to imagine Uzbek cuisine without fresh herbs and aromatic spices such as zira, cilantro, basil (rayhon), barberry. As an addition to meat dishes, Uzbeks certainly serve fresh vegetable salads, which can be seasoned with sour milk or suzma, as well as freshly brewed green tea or ayran.
Uzbek cuisine is very diverse. For example, there are at least 10 types of recipes for pilaf and barbecue. Moreover, in each region of Uzbekistan they prepare them in their own way. If you also want to learn how to cook dishes of the national Uzbek cuisine, we propose to consider several recipes for simple dishes that even a novice hostess can cope with.
Uzbek soup "Kainatma shurpa"
The peculiarity of this soup is that, unlike most Uzbek dishes, meat is not fried in it.
To cook an Uzbek shurpa, you will need:
- Bone meat (brisket, ribs) - 700 g;
- Onions - 2 pcs.;
- Carrots - 2 pcs.;
- Potatoes - 4 pcs.;
- Tomatoes - 2 pcs.;
- Bulgarian pepper - 1 pc.;
- Hot hot chili pepper - 1 pc.;
- Fresh dill - 1 bunch;
- Fresh cilantro - 1 bunch;
- Salt.
Rinse the meat under running water, cut into large pieces, and then lower it into a saucepan filled with cold water. When the water boils, carefully remove the foam formed from the meat, reduce the temperature to a low value and cover with a lid.
Meanwhile, while the meat is being cooked, peel the onions, carrots and potatoes. Remove the stem and seeds from the bell pepper. Chop the onion in half rings, carrots in circles, and divide the potatoes, tomatoes and bell peppers into several large pieces.
1 hour after boiling water, add onion half rings, carrots to the meat, and continue to cook for about half an hour. After the time has passed, add tomatoes, bell peppers, chili and potatoes to the soup. After boiling, cook until the potatoes are tender. Before removing the shurpa from the heat, add salt to taste. Serve in deep bowls with fresh tortillas, sprinkled with cilantro and dill.
Dolma-stuffed cabbage rolls from grape leaves
Ingredients:
- Minced meat (it is best to take lamb) - 500 g;
- Round grain rice - 0.5 cups;
- Onions - 2 pcs.;
- Grape leaves - 400 g;
- Sunflower oil - 1 tbsp l.;
- Ground black pepper;
- Salt.
Transfer the minced meat to a deep bowl, add washed rice, salt and black pepper to taste to it, and then mix everything together well.
Rinse the grape leaves under running water and lay them on the table. Place 1 dessert spoon of minced meat on each leaf. If the leaves are small, you can take 2 pieces per piece. Roll the minced meat in the leaves like stuffed cabbage rolls. If desired, each dolma can be tied with a thread.
Lay out all the blanks in a low pan to make a tight row, add salt and pour oil. After that, pour the dolma broth (ideally cooked from lamb bones) and bring to a boil. After boiling, cook the dish for 40 minutes.
In the meantime, while dolma is stewing, prepare a fry for it. Remove the husk from the onions and cut them into thin half rings. Pour sunflower oil into a frying pan and fry the onion in it until golden brown. Add 2 chopped tomatoes or a couple of tablespoons of tomato paste to it, if desired.
Spread the finished dolma on plates, cover with broth and serve with fresh chopped herbs and kefir.
"Achichuk" salad
Almost no meal in Uzbekistan is complete without Achichuk salad, which is very simple and easy to prepare.
You will need:
- Large fleshy tomatoes - 3 pcs.;
- Large red or white sweet onion - 1 pc.;
- Fresh cucumbers - 2 pcs. (it is possible without them);
- Sunflower oil - 0.5 tbsp. l.;
- Dill or cilantro - a few twigs (optional);
- Salt.
Cut the tomatoes into thin slices. Remove the husk from the onion, rinse in cold water, and then chop into thin quarter-rings. Chop fresh cucumbers into narrow pieces in the shape of a semicircle. Combine tomatoes, cucumbers and onions in a deep salad bowl. Add sunflower oil and salt. Mix everything well and garnish with fresh herbs. Serve Achichuk salad with any first and second courses.
