Aprel, 2025-Yil
468
THIS ARTICLE IS ABOUT NATIONAL DISHES. HOW TO PREPARE THE
NATIONAL DISH.NEW INFORMATION ABOUT PLOV AND DISHES
To’raqulova Pokiza
Termiz Iqtisodiyot va Servis universiteti Filologiya va tillarni o’qitish Ingliz tili
Yo’nalishi 4-23-guruh talabasi.
https://doi.org/10.5281/zenodo.15272527
Palov was not available to the general population until the 1930s, the Soviet era.
Traditionally only men cooked the dish, but when the Soviets took over control of the
country, they liberated women, who were then also allowed to prepare it. Since then, however,
according to food scholar Nancy Rosenberger (writing in 2012), "the pendulum was swinging
back, if it had ever swung very far".
The basis is meat, usually mutton, with vegetables (carrots and onions), fried
in
qurdiuq
(fat from the fat-tailed sheep). The mixture of onion and thinly cut carrot is
called
zirvak
, and it is compared to European soffrito. Often garbanzos and raisins are added, and
instead of mutton all kinds of other basic ingredients can be used, including stuffed grape leaves
or poultry.
The meat is either boiled or fried with the
zirvak
. The rice is cooked by being soaked and
then placed on top of the other ingredients, so it steams--in contrast to other popular ways of
making pilaf, where rice is fried, and the other ingredients added, and then the entire dish being
cooked in water.
•
Osh toki– stuffed grape leaves, similar to dolma , usually served as a cold appetizer.
Uzbek cuisine is one of the most colorful in Central Asia. Here dishes are prepared for real
gourmets and connoisseurs of oriental hospitality. The culinary traditions of the settled and
nomadic peoples of the region, gathered for centuries, are today assembled into a single and
understandable recipe puzzle for all of us from delicious dishes of Uzbek cuisine.Uzbek breakfast
is nonushta. From time immemorial, Uzbeks have served fresh flatbread and kaimak for dastarkhan
in the early morning. Hot cake from the tandoor with fresh cream, hot tea with honey or refined
sugar, fruits or dried fruits are the basis of the morning meal in any Uzbek family. Uzbek breakfast
is recognized as a gastronomic brand along with Italian, French or Turkish.
Uzbek breakfast is distinguished not only by its taste, but also by its balance and useful
properties.
The traditional breakfast menu also includes national sweets, such as parvarda, halva,
pashmak, khashtak, nishalda, brushwood, sherbet, urama, navat sugar, tulumba, baklava.
Aprel, 2025-Yil
469
From drinks for breakfast, green or black tea, as well as shircha, are traditionally preferred.
In summer and autumn, the main elements of breakfast are delicious fruits, which are
consumed with hot cakes. The duet of grapes and cakes is especially popular. Thus, the Uzbek
breakfast reflects the mentality and culture of the people, is part of the Uzbek dastarkhan.
Uzbek kebabs are a unique chance to find out what exquisite and juicy meat means. Having
tasted a melting piece of fragrant kebab at least once, it is already impossible to stop. In Uzbekistan,
a huge number of various types of kebab are cooked.
The classic Uzbek kebab is the most tender meat, properly marinated with spices and
spices, skewered with small slices of dumba (lamb fat). This kebab is prepared, as a rule, from
lamb.
But there are also other types of kebab: Jigar kabob (beef liver kebab), Tovuk kebab
(chicken), Beshpanja (formed on five skewers at once), Charvi kabob (meat covered with melted
fat).But the most common shish kebab and favorite of the locals is Kiyma shish kebab.
This is ground lamb skewers. The meat melts in your mouth and leaves a pleasant aftertaste.
Elastic meat in a piquantly fried crust flashes on the tongue, has an unsurpassed taste of
baked dumba and an amazing bouquet of spices.
Palov is a traditional dish of Uzbekistan. This delicious dish is prepared from very simple
ingredients: rice, meat, spices, carrots and onions. Palov is served as a daily and festive dish -
especially for such events as a wedding, return from a pilgrimage, the birth of a child, an
anniversary, a funeral, and also as a help to those in need.
Uzbek palov is a dish of real gourmets and connoisseurs of oriental cuisine. There are
more than 100 palov recipes in the world, and Uzbekistan boasts its own signature versions.
In each region of Uzbekistan, palov is prepared according to unique recipes. For example,
in Tashkent they prepare the festive “Bayram osh” palov, in Andijan they like to add cabbage rolls
from grape leaves to palov - “Kovatok palov”, in Khiva they prepare the most deistic version of
the Khorezmian palov “Chalov”.
The culture and tradition of cooking palov was inscribed on the UNESCO Representative
List of the Intangible Cultural Heritage in 2016.
References:
1.
”Uzbek Food :Festival of Taste”.advantour.Archived from the original on 2021-03-
16.Retrieved 2017-08-09.
Aprel, 2025-Yil
470
2.
”The noodle-rich cuisine of Uzbekistan”Archived 2007-12-11 at the Wayback
Machine,The village Voice,Dining ,19 January 1999.
3.
Rosenberger,Nancy R.(2011). Seeking Food Rights: Nation Inequality and Repression in
Uzbekistan . Cengage .34-36.ISBN 9781133386520. Archived from the original on2023-
02-02 .Retrived 2022-07-03.
