Kitabı oku: «Uzbek National Foods»

© Muzaffar Turdukulov, 2021

ISBN 978-5-0055-4010-2

Created with Ridero smart publishing system

Preface

Uzbek national cuisine is one of the sweetest and most diverse dishes in the world. In Eastern culture, it is customary to bring a guest to the table with a variety of sweets, jams, desserts. These customs are also very developed among the peoples of Uzbekistan. Given the fact that many Uzbek national dishes are popular in both the East and the West, we offer you our ideas on how to prepare and serve Uzbek national dishes

BREAD

Bread with Jizz

This bread, which aims to increase the firmness and improve the taste of homemade bread, is being forgotten. The reason is that there is not always a jizz in every home. Gather the burnt jizz and (sort) it and add it to the dough. Dissolve the salt with the yeast in warm water, add the flour and water piece by piece, knead the dough to a medium-soft consistency, and wrap it up to increase it and take it to a warmer place. Knead most of the dough in the pan, then take it on the board and spread it by hand to a thickness of 1.5 – 2 cm. Place the jizz flat on the surface of the dough and roll it out from one edge of the dough. You knead with your palms on both sides of the roll so that the jizz mixes well into the rolled dough, with the right palm moving backwards and the left palm forward several times. After that, you will be divided into 150—200 gr. You make a circle-shaped loaf by crushing the balls in the shape of a ball with the fist of your right hand, then with the palms and fingers of both hands. The edges of the bread should be 2 – 3 cm thick and the middle 1 cm thick. Beat in the middle of each loaf and bake in the oven until tender. Before serving, take out a little tob and bring it with tea as a standalone dish. Ingredients: 1 kg of flour, 50 g of yeast, 2 cups of water, 300 g of jizza, 2 teaspoons of salt.

Bread with Meat

Obi non (bread)

Dissolve yeast and salt in warm water in a bowl, add flour and water in small portions and knead the dough to medium hardness. you take away. We knead most of the dough again, making 250—300 gram rolls, and make a circle with many folds – 2 cm thick at the edges and 0.5 cm in the middle. If you put a fork in the middle of each loaf and cover the face with a tablecloth, it will not bleed and the dough will rise well. After 15 to 20 minutes, moisten the back of the bread and bake in a preheated oven. The bread turns out very fragrant and delicious because of the heat accumulated on the oven wall and the infrared rays emitted from the charcoal. It is placed whole on a plate on the table and broken down immediately before eating. The dough can be taken according to this recipe, multiplied as needed and baked in any amount of bread. Ingredients: 1 kg flour, 50 g yeast, 2 cups warm water, 2 teaspoons salt.

Milky bread

The method of preparation is the same as for obi bread, except that in the recipe the dough is mixed by adding milk instead of water. Fermented milk can also be used, and mixing dough in hard whey also gives good results. Ingredients: 1 kg flour, 40 g yeast, 2 cups warm milk, 1.5 teaspoons salt.

Patir bread

This bread, which has come down from ancient times to the present day, is also considered to be the beauty of the dear guest and the wedding table, symbolizing it. The presence of a patir at the table meant that special preparations were made for hospitality. Making it bigger and closing it means it is meant to be consumed by many. Before the wedding, towards the groom – the bridesmaids, of course, covered the patir. The presence of a patir at the table was a sign of the girl’s consent to the wedding. Melt the yeast and salt in the warm milk, add the chilled lamb fat or butter and mix well. Then add a little flour and knead a hard dough, after a long kneading, wrap and leave until it rises in a warmer place. Often 500 gram pieces of dough are cut and made into zucchini. Place each slice on a board, turn it from side to side with your left hand, cut the edge with a knife in your right hand, and cut the top into a line of intersection. You knead the top of the loaves with a fist and then use your fingers to make a loaf the size of a loaf. Let the edges of the bread be 3—4 cm thick and the middle 1 cm. You hit it very hard in the middle and sprinkle a sedan on your face. When you have made a patir from all the zuvalas, cover your face with a tablecloth and let it rest for 15—20 minutes. During this time, when the oven is heated by heating, you collect the charcoal in the middle, put ashes on it, apply a little moisture to the walls of the oven and the reverse side of the oven, and quickly stick it. In the patir oven, water is kept longer than bread. When the surface of the covered bread hardens a little, you sprinkle water to form steam and open the face of the charcoal, sometimes steaming by closing the lid of the oven for a while. Its ripeness is determined by the reddening of the surface. After cutting it out of the oven, it will come out nice if you rub a piece of melted butter on your face in the heat. Ingredients: 1 kg white flour, 1 cup warm milk, 40 g yeast, 150 g melted sheep fat or butter, 2 teaspoons salt, 1 teaspoon sedan to sprinkle on face.

Fat mini bread

Kneading and baking is the same as pater, but smaller – 150 g of zucchini. Ingredients: 1 kg of white flour, 1 cup of warm milk, 40 g of yeast, 150 g of melted sheep fat butter, 2 teaspoons of salt and 1 teaspoon of sedan.

Lochira bread

It is a kind of ancient bread baked in Tashkent for weddings, holidays and guests’ table. Beat the egg with the milk and add salt and melted lard or butter to it. Add flour to this liquid and knead the dough. Roll out the dough, wrap it in a towel and let it rest for 10—15 minutes. Then cut into 200-gram pieces, 1 cm thick, spread evenly on the juva, without embossing the frame. You cut the edges like a gear with a knife, and sometimes you put a flower on your face, sometimes with a pinch and sometimes with a pinch. Grease a cast-iron skillet and put the lochira, bend the edge to match the edge of the pan so that the bread takes the shape of a pan. Preheat the oven to 300 degrees, place the bread in a pan and bake until the surface is golden brown. You can also rub a scrambled egg to make your face shine. When you put it on the table, you add sugar-curd or fruit-bread to the pan-shaped bread. Ingredients: 1 kg white flour, 1 cup milk, 1 egg, 1 cup melted sheep fat or butter, 2 teaspoons salt.

Folding patir bread

This type of patir bread has long been prepared for weddings and banquets in rural areas of Bukhara, Kashkadarya, Surkhandarya and oases. The most popular of these is the Karshi layer, which is much larger, 50—60 cm in diameter. You knead the dough in water or milk and wrap it in zuvala. After 12—15 minutes, roll out the dough to a thickness of 1—2 mm using a fork and a rolling pin. you put sour cream (butter, mask oil or melted sheep oil) on the surface of the patch and wrap it in a roll – even if you cut it lengthwise with a knife, strips 4 – 5 cm wide are formed. Fold 4 – 5 strips on top of each other, roll (wrap) them in a serpentine and spread them on the board so that they are 1 cm thick. You hit it with a flat chisel and bake it in the oven like any other bread. Ingredients: 1 kg of white flour, 2 cups water, 2 teaspoons of salt, 300 g of sour cream or 200 g of butter to rub on the surface of the dough.

Kazan (boiler) patir bread

In Uzbekistan, people who used to raise livestock did not build houses because they did not live in an important place, and they took bread with them and baked it in a pot. This forgotten bread is now restored and will give the dear guest a hearty meal. Melt yeast and salt in warm milk. Then you add the flour piece by piece and wrap it hot to increase your sourdough dough. From the dough you make 500-gram rolls, put them on a board and knead with your palms – flatten to make a patir with a thickness of 1.5 – 2 cm. The surface of this patir is not shredded and the border is not thickened like other breads. You heat the pot dry and put it in a flat pan and it will come in the shape of a pot. If you stir it by hand with a spatula and rub it on the walls of the hot pot, one side hardens, then you turn it and rub the other side against the wall of the pot and fry it over medium heat. A bowl-shaped loaf is formed. you turn the charcoal taffeta for further absorption and cook completely. When you put it on the table, you put butter in it. It is broken at one end and eaten dipped in butter. Ingredients: 1 kg white flour, 2 cups warm milk, 1.5 teaspoons salt, 30gr. yeast, 200gr. butter.

SOMSA

Sheets of somsa

In Uzbek cuisine, sheet-type somsa are of two types according to the technology of preparation: fried in oil or baked in the oven. Both types are graves that are prepared for weddings, celebrations and the table of the dear guest. This is how the official sheet somsa is prepared for the wedding funeral and the table of the dear guest. Add salt and melted lamb fat or butter to warm water, knead the dough hard, wrap it for 10 – 12 minutes, let it rest, and beat again. After that, you spread it very thinly (1 – 2 mm) using a roller. Grease the surface of the spread and cut strips 7 – 8 cm wide. If you put 3 – 4 strips on top of each other and cut them again to a width of 7 – 8 cm, 3 – 4 layers of square skins are formed. Spread the middle of the skin more smoothly with a juva, and the edges will remain thick. In the same way, you add a teaspoon of minced meat to the prepared skins, fold it in half, and without touching the edges, you rub the area around the minced meat with your fingers. You fry these soms in deep-fried oil until they are golden brown, and the edges look just like the pages of a book. The value is prepared as follows: pass the low-fat mutton (beef) through a mincer and mix well, adding very finely chopped onion, pepper and salt. Put the minced meat in a frying pan with the smeared oil. Stir in the meat and onion batter until tender. Then spread the minced meat in a bowl, cool and put in the skins and finish as described above. After frying the soms, you put them on plates, plates, sprinkle powdered sugar on your face and put them on the table. Ingredients: 500 g of white flour for the dough, 50 g of melted sheep oil (butter), 0.75 cups of water, a teaspoon of salt; For the value you add 400 g of lean meat, 3—4 onions, pepper and salt to taste. For frying, 1 kg of vegetable oil is smeared.

Tandoor leaf – somsa

This type of somsa must have originated long ago among the townspeople. This is due to the fact that it requires ease of cooking and its structure is beautiful – in four forms, it is made in such a way as to give pleasure to the memory. Make a simple dough, wrap it for 10—12 minutes and roll it out with a rolling pin (1—2 mm). If you put melted beef fat on the surface of the dough, it will freeze immediately. without the rail, the oil stays inside. From the roll you cut circles 5 cm wide. If you flatten each circle with your finger and spread it with the help of a wedge so that it is 2 – 3 mm thick, you will form a folded skin. somsa in the form of endless. Round rolling is the most convenient way to make somsa in this form. Bake the soms in the oven or in a greased pan. Served on plates on the table. It is delicious to eat this somsa in the heat, not when it is hot or cold. Ingredients: 500 g of white flour for the dough, 1 cup of water, 1 teaspoon of salt, 50 g of beef fat (for spreading); For the value you will need 400 g of meat, 50 g of hips (charvi) fat, 300 g of onion, 1 teaspoon salt and pepper.

Pumpkin somsa

It was the food of the ancient villagers and then spread to the cities as well. Add the yeast to the warm water, dissolve it along with the salt, add the flour in small pieces and knead the dough – wrap it and take it out to rise. After making walnut-shaped dough from the raised dough, roll out the skin with a rolling pin to a thickness of 2 mm. Add pumpkin mince to each skin and you will end up with rectangular soms (ovals, rounds, triangles, crescents). The somsa is wrapped around the jaw of a preheated oven or baked in the oven. The oven must first be heated and the pan greased, otherwise the somsa will stick. To prepare the mince is selected somsa pumpkin. The bark of this jaydari variety is hard woody, the surface is black-yellow-olachipor. Divide the squash in half and after removing the seeds, cut it using a special spoon scraper. If you have chosen another variety of pumpkin, after removing the seeds in the form of 1 x 1 x 1 cm cubes – finely chop. You can add onion, jizz or finely chopped carrot oil, salt and pepper to it. Cut the prepared soms out of the oven and take them out to the table. Pumpkin does not lose its tenderness even when the somsa cools. Ingredients: 500 g of white flour, 25 g of yeast, 1 cup of warm water, 1 teaspoon of salt for the dough; 700 g of pumpkin for the value, 3 – 4 onions, 100 g of vegetable oil (or 1 cup of jizza); salt and pepper to taste.