Uzbek cuisine - recipes of dishes. Uzbek pilaf, Lagman, Shurpa, Beshbarmak, Samsa

Uzbek cuisine dishes are incredibly juicy, fragrant and colorful. The satiety and fat content of each recipe complement fresh vegetables and herbs. There are many interesting and affordable recipes for interesting dishes.

The most popular dishes of Uzbek cuisine recipes

The specifics of the country's economy, namely developed agriculture, significantly influenced the kitchen of Uzbekistan. So, it includes many flour dishes and lamb, since the state has a sufficient grain harvest and is engaged in the prosperity of sheep breeding.

Uzbek cuisine dishes is very affected by the season: in autumn and winter, the kitchen is full of pickled vegetables, dried fruits and fatty meat. In the summer, fresh vegetables and fruits are used. Uzbeks love to cook rice, noodles, pumpkin, potatoes and carrots. Everything is very generously seasoned with garlic, basil and spices.

Probably everyone at the mention of Uzbek cuisine recalls a fragrant pilaf. This is really the most popular dish. Moreover, we can safely say that this is a symbol of the country. It is prepared literally with the whole family, at the head of which the owner of the house stands. In the original, pilaf is prepared in a large cauldron, where pieces of fat lamb are fried with rice and vegetables.

Important: treating guests with pilaf is considered a good tradition. In this way, the owner expresses his favorable and disposal.

In addition to pilaf, anyone can be surprised at the variety of first dishes, meat products and pastries. Uzbeks love to seize hearty dishes with fruits, halva and nuts. They drink all this with tea, preferably green.

Video: "Studying dishes and features of Uzbek cuisine"

Hitable Uzbek cuisine the first dish, as the basis of the table

As in any other cuisine of the world, in Uzbek you can find hundreds of recipes for the first dishes. From the first dish, food begins, which means it should start and the mood of all dinner. Traditional Uzbek dishes cook on various broths:

• bone
• chicken
• meat
• vegetable

Many recipes include vegetable roasting, but some vegetables are added raw. Uzbeks love to cook soups from legumes: peas, beans. There are a lot of tomato soups. Pumpkin soups or soups with the addition of milk will be unusual for the Russian people.

IMPORTANT: milk (katyk) can be fresh, or it can be sour. The Uzbeks believe that all national soups prepared on the basis of sour milk or healing they are healing and belong to the category of traditional medicine.

What is the national Uzbek cuisine? Soups recipes of the most popular dishes

Dishes of this kitchen are popular around the world and this is justified by the fact that they are easy to cook. Uzbek cuisine is very “home”, it does not require any special ingredients. The only thing to look for is spices and oriental spices, but even these components are easy to find in the modern market.

Important: before cooking, it is worth knowing that Uzbek cuisine dishes are quite heavy and fat. That is why they are combined with a large number of vegetables.

Mashhurda house pudding recipe

To prepare the dish is required:

• meat: beef or lamb clippings (no more than half a kilogram)
• bone broth
• olive oil (or vegetable)
• croats Mash and Rice (300-400 g of each)
• two bulbs
• two carrots
• tomatoes (tomatoes) - half a kilogram
• barberry (spice)
• coriander
• hot peppers
• turmeric
• parsley
• basil violet
• bay leaf
• salt
• dairy product for serving: sour cream, yogurt

If you try to limit the amount of oil in the dish, you can achieve not a delicious result. The only thing that can be simplified is meat, but only if you cook from lamb. Beef is much more after.

1. The meat is cut into very small cubes
2. We cut the onions and carrots like pilaf - cubes
3. Fry the bone in a pan in a pan until they darken
4. Remove the bones and fry the meat in the same oil until lightening
5. Add vegetables to the meat: onions, carrots and peeled tomatoes with cubes
6. We wait for the moment when tomatoes release juice and begin to give aroma. At this stage, we shift the roasting into a higher dish, similar to the cauldron. Pour cereals
7. Pour 3-4 liters of water
8. We are waiting for a complete boiling mass
9. We make fire quieter and cook thirty minutes
10. We season the dish with salt, spices and spices to taste. Sold in a deep plate with sour cream.

Video: “Mashhurda. Soup. Just. Fitty. Delicious. Not expensive "

Uzbek Naryn with broth

You need for cooking:

• meat (lamb or beef) about 300 grams
• kAZ (horse sausage) 300 gr
• two bulbs
• half a kilogram of flour
• spices to taste: coriander, basil, pepper, salt
• grape vinegar

1. Boil the meat with horse sausage. At least two hours
2. Remove the meat from the broth and cool
3. Make the dough from flour, water and oils and cut it into strips
4. Cook the resulting noodles in the broth until cooked, remove and grease with oil
5. Put noodles, chopped meat, kaza cut into a serving plate, season with spices and mix
6. Cut onion rings and put on top of noodles and meat, pepper
7. Pour the dish with the remaining broth, serve with sour cream

Video: "Naryn"

How to cook Uzbek dishes from meat, recipes

In Uzbek cuisine there are many meat dishes that are very familiar to our table: pilaf, kebab, lagman, samsa. Uzbeks meat are generously seasoned with salt, pepper and fragrant spices.
He loves Uzbek meat of garlic and dill. Since mainly Uzbek meat is a lamb, it is customary to combine its fatness with the freshness of vegetables. Therefore, dishes are laid out on top of onions, greens and slices of tomatoes.

How to prepare a real Uzbek "Beshbarmak"?

Beshbarmak is one of the most popular dishes. It is not difficult to cook it. The dish is boiled meat served on noodles, abundantly seasoned with greens and broth.

For cooking, you will need the following ingredients:

• meat (any to taste, but best beef)
• flour and oil for noodles
• celery (root)
• fresh onions
• greens
• spices

1. The meat should be put with water for the broth. It is better to choose meat on the bones so that the broth is more saturated
2. Cook for two hours, regularly removing the foam
3. Add bay leaf to the broth and cube chopped cubes
4. When the meat becomes soft enough, remove it from the water and leave to cool
5. Strain the broth from veins and spices
6. From flour, water and oil, the dough is made, which is cut on the noodles
7. The resulting noodles are boiled in the broth until cooked
8. In a pan in vegetable oil, onions are fried
9. Lapsha, slices of boiled meat, fried onions are applied to the plate
10. Everything is densely covered with greens and seasoned with spices

Video: "Beshbarmak"

Real lagman in Uzbek, recipe for cooking

Lagman is a simple and affordable recipe for everyone. The taste of the dish is very saturated, and the aroma makes literally “leaks of saliva”. Lagman is hearty and calorie. The secret of the real Lagman in Uzbek is stretching, and not cutting out traditional noodles.

Ingredients for cooking:

• meat - half a kilogram of lamb
• flour for making noodles - half a kilogram
• eggs (in noodles) - 2 pcs
• cabbage - about 200 g
• eggplant - 2 small
• onion - 3 pcs
• garlic
• spices

1. The meat should be cut with medium cubes and fry in oil in a cauldron
2. When the meat lights up and triggers, throw vegetables: onions with cubes, eggplant with cubes, cabbage strips
3. Vegetables should be frying to a state of half -consumption
4. The mass is densely seasoned with favorite oriental spices and garlic
5. Pour the mass of water and simmer while making noodles
6. Mix egg flour, oil, salt and knead tight dough
7. Roll the dough into balls (no more than a walnut) and roll it into tubes, pull the tubes into a thin long noodles
8. Lapsha is boiled separately in salted water, seasoned with oil
9. Lapsha is laid out in the dishes, meat and vegetables on top
10. Lagman is strewn with fresh herbs and garlic

Video: “Lagman. Just. Delicious. Not expensive "

Second Uzbek dishes, cooking secrets

The second dishes of Uzbek cuisine are real works of culinary art: they are satisfied, saturated with taste and incredibly colorful due to vegetables.
The second dishes are not very strong acute, but by the presence of many spices. They literally always prepare with onions and herbs. Often meat and cereal are cooked together (in pilaf, for example).

Important: in Uzbek cuisine there is no such thing as a side dish. All the ingredients of the dish are together in one cauldron and complement each other during cooking.

Real fragrant Uzbek pilaf

Real pilaf in Uzbeksky consists of 7 components:

• lamb (more than one kilogram)
• fat (for frying)
• ride round - one kg
• carrot - more than half kg
• onions - half kg
• oil
• spices

1. Fat is drowned in the cauldron, butter is added and frying in it is lamb pieces
2. Когда мясо побелеет в казан добавляются овощи: лук, нарезанный кубиками и морковка брусочками
3. We wash the rice and leave it not for a long time in the water
4. When the onion becomes transparent, it's time to pour rice, mix the mass well and season with spices to taste
5. The mass is poured with water, the water level should be approximately two fingers above the cereal
6. Increased, but washed garlic is placed in the cauldron
7. The cauldron is covered with a lid and stewed 40-60 minutes until cooked

Video: " How to prepare the Uzbek pilaf - master class from Stalik Khankishiev "

Saturated and fragrant shurpa recipe

Shurpa serves not only a delicious dish, but also a real generous wedding treat. The secret of cooking shurpa is meat with a bone that will give juicy and saturated broth. Shurpa is preparing at least three hours.

You will need for cooking:

• meat (beef with lamb, but you can choose one thing)
• chickpeas (or peas), previously soaked at night
• vegetables: potatoes, onions, pepper, carrots, tomatoes
• greens, spices

1. Meat is placed on fire for the broth
2. When the meat boils, the first foam is removed and the onion chopped into a pan is placed in a pan
3. The next stage is the adding of chickpeas
4. The mass is cooked over not large fire for more than an hour before the chickpeas will not become soft
5. Vegetables are largely cut, for this you can use a figured knife
6. After 1.5 hours of cooking, vegetables are lowered into the pan and cook
7. Shurpu should be boiled until the potatoes are ready
8. Season the shurpa spices, salt and densely sleep with herbs

Video: "Shurpa"

Tasty traditional recipes of Uzbek cuisine baking

Baking in Uzbek cuisine is mostly not sweet. There are many recipes for fresh Uzbek cakes that complement the fat and rich first, as well as second dishes. Baking requires talent and skill.

Such baking is carried out mainly on two types of dough:

• yeast
• plaino

Important: it is customary to add oil and fat to the dough. The filling often serves cheese, fruits, pumpkin.

Acake cakes without yeast

Such a baking recipe will perfectly complement the second and first dishes. You will need:

• barani fat up to 30 grams
• butter 150 g
• 1 kg of flour
• half a liter of milk
• sickens and salt

The cakes should be sufficiently large, as they replace bread on the table. This number of ingredients is designed for two cakes:

1. Flour must be sifted twice, add salt
2. Make a fossa in flour and pour in milk, mixing the stem fat with butter
3. The resulting mass is well kneled until a homogeneous dough
4. Divide the dough into two parts
5. Roll each part into a flat circle
6. Print the middle of the circle with a saucer so that it has the shape of a plate with tall edges
7. Grease the cake with a beaten egg and sleep with sesame seeds
8. Bake for 20 minutes at a temperature of 200 degrees

Video: "Uzbek cakes"

Real Samsa Uzbek from puff pastry

Samsa is a familiar and favorite dish. Traditionally, Samsa can have a filling of meat, cottage cheese or vegetables.

Ingredients:

• Flour is a glass
• Fat Baraniy - 200 grams
• Meat (lamb) - 500 gr
• onions (or white) - more than half kg
• salt pepper

1. Pour half a glass of water into a bowl, add salt and add sifted flour
2. Knead a cool dough
3. Melt about 50 grams of fat and add to the dough
4. Onions and meat are finely chopped and fried in a pan
5. The dough is rolled very thinly into small pancakes
6. The filling is placed in the center of each pancake: fried meat with onions
7. We turn the pancake into the triangle, make sure that the edges are hermetically sealed
8. Lubricate each sams with a raw egg
9. In the oven preheated to 220 we send sams on a greased sheet
10. Bake to bruttle

Video: “Uzbek cuisine. Samsa «