Uzbekistan culinary imprint

Pilaf

Pilaf (or palov) is a traditional rice dish that most Uzbeks can prepare. This dish is made from simple ingredients: Rice, meat, spices, carrots and onions. Pilaf is an everyday dish and indispensable for special occasions of the Uzbeks. Uzbek pilaf has existed since ancient times and has developed to over 100 recipes. The culture and tradition of cooking pilaf in Uzbekistan was recognized by UNESCO as an Intangible Cultural Heritage in 2016.

shish kebab

This is a popular dish in Uzbekistan, which is tender meat, properly marinated with spices and grilled on skewers until cooked but still ensuring the juiciness (shish) inside and golden brown outside. The ingredients to make this dish are sliced lamb (Dumba), beef liver kebab (Dzhigar kabob), BBQ chicken, Beshpanja (shaped on 5 skewers at the same time) or Charvi kabob (meat covered with melted fat)... However, the most popular shish kebab is Kiyma shish kebab made from minced meat with a crispy crust and soft inside.

Salad

Salads are a nutritious dish that is indispensable in the Uzbek diet, especially the traditional Achchik - Chuchuk salad consisting of Yusupov tomatoes (pink, sweet, fleshy tomatoes, weighing up to 800 grams/fruit), onions, Bulgarian radishes and bitter peppers. Achchik - Chuchuk salad is best served cold and served with hot pilaf or shish kebabs. In the cold season, Uzbeks like to prepare a salad of margilan radishes with pomegranate seeds; while Bulgarian radish salad with eggs, herbs and sour cream is served in the spring.

Flatbread

Uzbeks still maintain the tradition of bringing flatbread - a symbol of kindness and happiness, when visiting relatives. To make a batch of flatbread, in addition to the selection of ingredients, the baking process is very important. The bread must be baked in a tandoor - a cylindrical oven with a narrow neck, covered with clay mixed with wheat straw and salt, the inner walls are lubricated with cotton oil to prevent crumbs from sticking to the walls. Before baking the flatbread, people burn coal to heat the tandoor, then spray water on the walls, put the bread on top and close the oven tightly, baking until the bread is cooked.

Source: https://baotuyenquang.com.vn/du-lich/dich-vu/dau-an-am-thuc-uzbekistan-181999.html