Uzbek national dish is the bright colors of nature, ancient traditions and an Eastern flavour, food that will impress any foodie and connoisseur of true taste. Smelling the aroma of food, and the more he saw him, Your stomach will immediately scream to You "I’m hungry!". Gastronomic pleasures in Uzbekistan, believe me, no less than the stars in the sky!
Recipes of preparation of dishes of the Uzbek national cuisine has been shaped over many centuries. Not managed to culinary influence of other Nations, who conquered the lands of Central Asia, but the Uzbek dishes still acquired its specificity. Hallmark dishes of Uzbek cuisine is the use of all the gifts of nature of Uzbekistan. Most of the dishes are cooked with essential oils: cottonseed, sunflower, or sesame, with the addition of a fat tail. In the formation of recipes of dishes of Uzbek cuisine is the contribution not only of teachers, but also doctors. According to one legend, the recipe for the pilaf itself amounted Abu Ali Ibn Sino (Avicenna).
The main ingredients of Uzbek food - flour, meat (mostly lamb), sheep fat (fat), vegetables, herbs and spices. There are dishes that are cooked only men or only women. Cooking some special dishes associated with festivals, commemorative events, beliefs.
Uzbek dishes are usually very wholesome and nutritious. Great value in preparing them are herbs and spices - coriander (cilantro), cumin (, enter, cumin), Goji berries, sesame seeds, Rayhan (Basil) and Spices etc. increase appetite, so these dishes you want to eat as soon as you smell their aroma. Often in the recipes of Uzbek national dishes used sour milk (sour milk, classic yogurt) and green radish. It is less pungent than black radish, and in combination with oil and even sweet carrots;
Will tell you how to cook pilaf with steamed rice with pork. Of course, you probably already do not just cook rice, each family have their own personal recipe. And I’m happy to share. You will like it!
Description of preparation:Of course, pilaf is a dish of special importance, and his cooking takes a really long time. But I still think that each owner and each owner at least once in their life should try to cook this dish. Nothing complicated, but the main thing — to observe all the traditional features of items including well-defined spices. I tried your recipe of pilaf steamed rice with pork to make the most similar to the classics. I think you will like it!
Purpose: For lunch Main ingredient: Meat / Pork / Grain / Rice Foods: Hot dishes / Pilaf The geography of cuisine: Uzbek / Oriental Ingredients: Pork — 1 Kilogram; Parboiled rice — 1 Kilo; Onion — 1 Kg; Carrots — 1 Kg; Vegetable oil — 1.5 Cups; Cumin — 2 teaspoons; Barberry — 1 teaspoon; Red bell pepper — 1 teaspoon; Garlic — 1 Piece (1 large head)
Uzbek national dish is the bright colors of nature, ancient traditions and an Eastern flavour, food that will impress any foodie and connoisseur of true taste. Smelling the aroma of food, and the more he saw him, Your stomach will immediately scream to You "I’m hungry!". Gastronomic pleasures in Uzbekistan, believe me, no less than the stars in the sky!
Recipes of preparation of dishes of the Uzbek national cuisine has been shaped over many centuries. Not managed to culinary influence of other Nations, who conquered the lands of Central Asia, but the Uzbek dishes still acquired its specificity. Hallmark dishes of Uzbek cuisine is the use of all the gifts of nature of Uzbekistan. Most of the dishes are cooked with essential oils: cottonseed, sunflower, or sesame, with the addition of a fat tail. In the formation of recipes of dishes of Uzbek cuisine is the contribution not only of teachers, but also doctors. According to one legend, the recipe for the pilaf itself amounted Abu Ali Ibn Sino (Avicenna).
The main ingredients of Uzbek food - flour, meat (mostly lamb), sheep fat (fat), vegetables, herbs and spices. There are dishes that are cooked only men or only women. Cooking some special dishes associated with festivals, commemorative events, beliefs.
Uzbek dishes are usually very wholesome and nutritious. Great value in preparing them are herbs and spices - coriander (cilantro), cumin (, enter, cumin), Goji berries, sesame seeds, Rayhan (Basil) and Spices etc. increase appetite, so these dishes you want to eat as soon as you smell their aroma. Often in the recipes of Uzbek national dishes used sour milk (sour milk, classic yogurt) and green radish. It is less pungent than black radish, and in combination with oil and even sweet carrots;
Will tell you how to cook pilaf with steamed rice with pork. Of course, you probably already do not just cook rice, each family have their own personal recipe. And I’m happy to share. You will like it!
Description of preparation:Of course, pilaf is a dish of special importance, and his cooking takes a really long time. But I still think that each owner and each owner at least once in their life should try to cook this dish. Nothing complicated, but the main thing — to observe all the traditional features of items including well-defined spices. I tried your recipe of pilaf steamed rice with pork to make the most similar to the classics. I think you will like it!
Purpose: For lunch Main ingredient: Meat / Pork / Grain / Rice Foods: Hot dishes / Pilaf The geography of cuisine: Uzbek / Oriental Ingredients: Pork — 1 Kilogram; Parboiled rice — 1 Kilo; Onion — 1 Kg; Carrots — 1 Kg; Vegetable oil — 1.5 Cups; Cumin — 2 teaspoons; Barberry — 1 teaspoon; Red bell pepper — 1 teaspoon; Garlic — 1 Piece (1 large head)