Uzbek cuisine is a whole culinary book of all Asian countries. And most importantly, hospitality comes first in the culture of this cuisine.
Instructions
Step 1
Whatever you try, immediately note the meatiness of the dishes in Uzbek cuisine, there can be any meat here, except for pork, of course, because pork is considered not pure meat by Muslims. But lagman is cooked on the basis of beef. In general, lagman is a soup, very appetizing. It is based on real hand-made Uzbek noodles, the noodles are very long, thin and tender. With the addition of beef meat, fried fresh vegetables and strong broth.
Step 2
Let's move on to the next real Uzbek dish - manti. Manty is prepared by hand, the dough is also prepared by hand. Uzbek food is prepared in only two ways, steaming and frying. Moreover, they are fried, as a rule, on the grill, over an open fire, and boiled in special cauldrons.
Step 3
The main dish of Uzbek cuisine is pilaf, and in each major city pilaf is prepared according to its own unique recipe. There is even a special method for preparing pilaf in different ways.
Step 4
It is customary to serve lamb kebab with chicken, and it is customary to remove the skin from poultry meat in order to save the figure and get rid of unnecessary fat. And there is a lot of cholesterol in it.
Step 5
Instead of bread, you will be offered delicious tortillas. After all, the Uzbek bread is not only bread, but a whole work of art.
