UZBEK NATIONAL MEALS.. National Uzbek food is the separate layer of culture of Uzbek people. Unlike their nomadic neighbors, Uzbek people always were. - презентация

1 UZBEK NATIONAL MEALS.

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3 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. 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.

4 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 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

5 Samsa Ingredients: Ingredients: Samsa (meat pies) is a pastry pie stuffed with meat and onion or pumpkin, potato, cabbage, mushrooms or nuts backed in tandyr. Tandyr is a traditional cylindrical clay oven, heated with coal. Skill is needed when placing the rawsamsas or non on the inside wall of the oven. Samsa (meat pies) is a pastry pie stuffed with meat and onion or pumpkin, potato, cabbage, mushrooms or nuts backed in tandyr. Tandyr is a traditional cylindrical clay oven, heated with coal. Skill is needed when placing the rawsamsas or non on the inside wall of the oven. Samsa 800 gr lamb 800 gr lamb 250 gr lamb or beef caul fat 250 gr lamb or beef caul fat 4-5 onions 4-5 onions 4 eggs 4 eggs 400 gr butter or margarine 400 gr butter or margarine 700 gr flour 700 gr flour 1 t black pepper 1 t black pepper

6 1. Break the eggs into a bowl, reserving two yolks for later. Add a bit of water and salt and knead into a soft dough. Let rest for minutes. 2. Roll the dough out into a large yufka (very thin). Spread generously with melted butter or margarine, then roll into a narrow roll. Cut every 1.5 or 2 cm. Take these pieces, flatten in the palms, and roll these out again into rounds. 3. Prepare the filling: Cut the meat and fat into small cubes, add finely chopped onion, the cumin, pepper and salt, and mix well. 4. Place some of the filling in each of the rounds, bring the edges to the center and crimp to close. 5. Place upside down in a greased baking pan, brush with egg yolk, and cook in the oven. 1. Break the eggs into a bowl, reserving two yolks for later. Add a bit of water and salt and knead into a soft dough. Let rest for minutes. 2. Roll the dough out into a large yufka (very thin). Spread generously with melted butter or margarine, then roll into a narrow roll. Cut every 1.5 or 2 cm. Take these pieces, flatten in the palms, and roll these out again into rounds. 3. Prepare the filling: Cut the meat and fat into small cubes, add finely chopped onion, the cumin, pepper and salt, and mix well. 4. Place some of the filling in each of the rounds, bring the edges to the center and crimp to close. 5. Place upside down in a greased baking pan, brush with egg yolk, and cook in the oven.

7 Narin Narin is popular among the Uighur, Uzbek, Kirghiz and Kazak people. First the lamb will be boiled with carrots.When its ready, lamb and carrot will be chopped into small pieces and mixed with the boiled noodles. The lamb soup is also served to mix with the noodles, thus it brings a superb taste to the dish. It's one of the delicatessens of the region. Narin is popular among the Uighur, Uzbek, Kirghiz and Kazak people. First the lamb will be boiled with carrots.When its ready, lamb and carrot will be chopped into small pieces and mixed with the boiled noodles. The lamb soup is also served to mix with the noodles, thus it brings a superb taste to the dish. It's one of the delicatessens of the region. Ingredients: Ingredients: Dough: Dough: 1 kg flour 1 kg flour Water to make a stiff pasta dough Water to make a stiff pasta dough 2 kg horse meat 2 kg horse meat 4 medium onions 4 medium onions 2 large carrots 2 large carrots 3-4 medium tomatoes 3-4 medium tomatoes Salt to taste Salt to taste 500 gr sunflower oil 500 gr sunflower oil 1 t black pepper 1 t black pepper

8 . Divide the meat into large pieces. Place in a pot and add water to cover. Bring to a boil and skim off the foam. 2. Mince the onion and add to the meat. 3. Peel the carrots, cut into circular slices, and add. 4. Cook at a low simmer for 3-4 hours. When the meat is done, remove from the broth, place on a plate, add salt and allow to cool. The meat should be tender enough to cut easily. 5. Combine the flour, water and salt to make a stiff dough. Roll out with an oklava, or thin rolling pin, and cut into sqares 20 x 20 cm. 6. In a separate pot, bring salted water to a boil and cook the pasta. 7. Strain the past and rinse with cold water. Spread out on a table and allow to dry a bit, turning occasionally. 8. After the pasta has dried, spread one side with heated sunflower oil. Place another on top and continue with the rest of the dough in the same way. 9. Cut the oiled and stacked pieces of dough first into 2 cm strips, then stack these strips and cut crosswise into thin noodles. 10. Chop the meat finely. 11. Mix the chopped meat and noodles. Add finely chopped onion and black pepper and serve. It may also be served with the broth.. Divide the meat into large pieces. Place in a pot and add water to cover. Bring to a boil and skim off the foam. 2. Mince the onion and add to the meat. 3. Peel the carrots, cut into circular slices, and add. 4. Cook at a low simmer for 3-4 hours. When the meat is done, remove from the broth, place on a plate, add salt and allow to cool. The meat should be tender enough to cut easily. 5. Combine the flour, water and salt to make a stiff dough. Roll out with an oklava, or thin rolling pin, and cut into sqares 20 x 20 cm. 6. In a separate pot, bring salted water to a boil and cook the pasta. 7. Strain the past and rinse with cold water. Spread out on a table and allow to dry a bit, turning occasionally. 8. After the pasta has dried, spread one side with heated sunflower oil. Place another on top and continue with the rest of the dough in the same way. 9. Cut the oiled and stacked pieces of dough first into 2 cm strips, then stack these strips and cut crosswise into thin noodles. 10. Chop the meat finely. 11. Mix the chopped meat and noodles. Add finely chopped onion and black pepper and serve. It may also be served with the broth.

9 Laghman (Hand-made Noodle ) It's one of the common dishes in Xinjiang and can be found in the small and big restaurants all over the region. First they make dough, oil it and cover it. Then make it in slices, again oil it. Then make it thinner and thinner by rolling it. After some minutes, it will be stretched repeatedly by hands, and it becomes very thin. It will be boiled until it's well-cooked. Then it will be mixed with stir-fried meat vegetables (chili pepper, cabbage, garlic, tomato) and sauce. According to your taste you can add some vinegar or chili sauce. It's one of the common dishes in Xinjiang and can be found in the small and big restaurants all over the region. First they make dough, oil it and cover it. Then make it in slices, again oil it. Then make it thinner and thinner by rolling it. After some minutes, it will be stretched repeatedly by hands, and it becomes very thin. It will be boiled until it's well-cooked. Then it will be mixed with stir-fried meat vegetables (chili pepper, cabbage, garlic, tomato) and sauce. According to your taste you can add some vinegar or chili sauce. Ingredients: Ingredients: 1 kg or 7 1/2 cups flour 1 kg or 7 1/2 cups flour 400 g (14 oz.) mutton or beef 400 g (14 oz.) mutton or beef 1 egg 1 egg 3 potatoes 3 potatoes 1 green radish 1 green radish 1 carrot 1 carrot 100 g (3-4 oz. ) cabbage 100 g (3-4 oz. ) cabbage 4 onions 4 onions 4 tomatoes 4 tomatoes 1 head garlic 1 head garlic salt and cumin. salt and cumin.

10 Make stiff dough out of flour, eggs, salt, and water, let stand for 10 min. Roll out dough into flat layer about 1-2 mm (1/20 in.), cut into noodles and boil in salted water. Drain, saving the water for the sauce, and rinse with cold water. Make stiff dough out of flour, eggs, salt, and water, let stand for 10 min. Roll out dough into flat layer about 1-2 mm (1/20 in.), cut into noodles and boil in salted water. Drain, saving the water for the sauce, and rinse with cold water. In very hot oil, fry sliced onions, strips of carrots and cabbage, add sliced peppers. In very hot oil, fry sliced onions, strips of carrots and cabbage, add sliced peppers. Then add diced potatoes, meat, fat, and radish. Then add diced potatoes, meat, fat, and radish. Pour in water from noodles and cook on low heat for min. Pour in water from noodles and cook on low heat for min. Put a portion of noodles in a soup bowl, add hot soup, and garnish with chopped greens. Put a portion of noodles in a soup bowl, add hot soup, and garnish with chopped greens.

11 Manti It's stuffed with lamb, onion and mixture spices of salt and pepper. Then it will be steamed in the oven for some time. Some of them will be eaten together with Pilaf Rice, that's Aash Manta. People sprinkle some peppers on it, makes it more delicious. It's stuffed with lamb, onion and mixture spices of salt and pepper. Then it will be steamed in the oven for some time. Some of them will be eaten together with Pilaf Rice, that's Aash Manta. People sprinkle some peppers on it, makes it more delicious. Ingredients: Ingredients: 500 g or 3 3/4 cups flour 500 g or 3 3/4 cups flour 1 kg mutton or beef 1 kg mutton or beef 100 g (3-4 oz.) mutton fat 100 g (3-4 oz.) mutton fat 500 g (18 oz. ) onions 500 g (18 oz. ) onions 1 egg 1 egg salt, black pepper. salt, black pepper.

12 Finely chop meat and onions, mix well, and add salt and spices. Finely chop meat and onions, mix well, and add salt and spices. Make stiff dough out of flour, eggs, salt, and water, let stand for 10 min. Roll out dough into flat layer about 1-2 mm (1/20 in.) and cut into 10x10 cm (4x4 in.) squares. Make stiff dough out of flour, eggs, salt, and water, let stand for 10 min. Roll out dough into flat layer about 1-2 mm (1/20 in.) and cut into 10x10 cm (4x4 in.) squares. Place a tablespoon of filling and a piece of chopped fat in the center of each square, pinch edges up around the filling forming rectangular or triangular dumplings. Place a tablespoon of filling and a piece of chopped fat in the center of each square, pinch edges up around the filling forming rectangular or triangular dumplings. Place manti on greased layer of steamer, and steam 45 min. Place manti on greased layer of steamer, and steam 45 min. Serve in bowls, top sour cream and sprinkle with freshly ground black pepper. Serve in bowls, top sour cream and sprinkle with freshly ground black pepper.

13 Lamb and Vegetable Soup, also known as Shurpa (Shorpo) is a well- known Central Asian soup. There are a lot of ingredients that are used while cooking this dish. Most often there are chickpeas (garbanzo beans) added to give it an authentic taste. Lamb and Vegetable Soup, also known as Shurpa (Shorpo) is a well- known Central Asian soup. There are a lot of ingredients that are used while cooking this dish. Most often there are chickpeas (garbanzo beans) added to give it an authentic taste.Shurpa Ingredients: Ingredients: 500 g (18 oz.)mutton 500 g (18 oz.)mutton 100 g or 3/5 cup vegetable oil 100 g or 3/5 cup vegetable oil 500 g (18 oz.) potatoes 500 g (18 oz.) potatoes 1 bunch (1 oz.) each dill and fresh coriander 1 bunch (1 oz.) each dill and fresh coriander 4 onions 4 onions 4 tomatoes 4 tomatoes 1 chili pepper 1 chili pepper 2 tablaspoons tomato paste 2 tablaspoons tomato paste 1 apple 1 apple ground black pepper ground black pepper bay leaf bay leaf salt and spices to taste salt and spices to taste SHURPA

14 Cut meat into small pieces and sear in oil until brown. Cut meat into small pieces and sear in oil until brown. Add Sliced onions and tomatoes, and Saute another 7-10 min. Then put in potatoes and stir well. Add Sliced onions and tomatoes, and Saute another 7-10 min. Then put in potatoes and stir well. Pour in liters or quarts of water, add salt and bring to a boil. Pour in liters or quarts of water, add salt and bring to a boil. Then add whole chili pepper, chopped dill, and fresh coriander. Then add whole chili pepper, chopped dill, and fresh coriander. Finally add an apple to bring the soup to full flavor. Simmer dish for about an hour. Serve in kosas topped with chopped greens. Finally add an apple to bring the soup to full flavor. Simmer dish for about an hour. Serve in kosas topped with chopped greens. Useful links Useful links