We have studied the products of which the naryn recipe consists, and now we turn to the preparation itself, which consists of four stages:

At the first stage, the following actions are supposed to be performed: washing the meat and cleaning it from films and tendons. Next, put the meat in a saucepan and pour three glasses of water. We turn on the fire and cook on low heat for two and a half to three hours. Then we take the meat out of the broth, cool it and cut it into thin strips. We leave the broth, we will need it.

We continue to cook naryn and proceed to the second stage of preparation. Dissolve three quarters of a teaspoon of salt in half a glass of water. After that, knead a stiff dough from salted water and flour, roll it into a ball and cover with a napkin, leave the dough for twenty to thirty minutes.

The recipe has come to the third stage, at which we roll out the dough into a layer no more than three millimeters thick. We cut strips three to four centimeters wide and up to twenty centimeters long. Then, boil these stripes in broth for fifteen to twenty minutes. After this time, we take out the strips, cool them and grease them with vegetable oil. Then cut into thin strips.

Well, here comes the dish. final stage. Here we must peel the onion and cut it into thin rings, then mix with meat and noodles. Next, salt and sprinkle with pepper, add cumin. It remains to spread the pea and pour the broth. Naryn is ready. We hope you liked the taste of the dish, if you did everything according to the recipe, you should like it. New dishes are new sensations and great pleasure. Stay with us and continue to explore Uzbek cuisine. Bon appetit and in the next article we will consider

Dishes Uzbek cuisine incredibly juicy, fragrant and colorful. The satiety and fat content of each recipe complement fresh vegetables and greens. There are many interesting and affordable recipes for interesting dishes.

The specifics of the country's economy, namely the developed Agriculture, significantly influenced the cuisine of Uzbekistan. Yes, it includes many flour dishes and mutton, as the state has a sufficient crop of grain and is engaged in the prosperity of sheep breeding.

The Uzbek cuisine is greatly influenced by the season: in autumn and winter, the cuisine is filled with pickled vegetables, dried fruits and fatty meat. In the summer, fresh vegetables and fruits are used. Uzbeks like to cook dishes from rice, noodles, pumpkin, potatoes and carrots. Everything is very generously seasoned with garlic, basil and spices.

Uzbek cuisine

Probably everyone at the mention of Uzbek cuisine remembers fragrant pilaf. It is indeed the most popular dish. Moreover, we can safely say that it is a symbol of the country. It is prepared literally by the whole family, headed by the owner of the house. In the original, pilaf is cooked in a large cauldron, where pieces fatty lamb fried with rice and vegetables.

Important: Treating guests with pilaf is considered a good tradition. In this way, the owner expresses his favorable and disposing attitude.

In addition to pilaf, anyone can be surprised by the variety of first courses, meat products and baking. Uzbeks love to eat hearty meals fruits, halva and nuts. They wash it all down with tea, preferably green.

Video: “We study dishes and features of Uzbek cuisine”

Hearty Uzbek cuisine first course as the basis of the table

As in any other cuisine of the world, in Uzbek you can find hundreds of recipes for first courses. The meal begins with the first dish, which means it should set the tone for the whole dinner. Traditional Uzbek dishes boiled in various broths:

• bone
• chicken
• meat
• vegetable

Many recipes include stir-fried vegetables, but some vegetables are added raw. Uzbeks like to cook soups from legumes: peas, beans. There are so many tomato soups. Unusual for the Russian people will be pumpkin soups or soups with added milk.

Uzbek soup

Important: Milk (katyk) can be fresh or sour. Uzbeks believe that all national soups prepared on the basis of sour milk or seasoned with it - healing and belong to the category of traditional medicine.

What is the national Uzbek cuisine? Soups recipes of the most popular dishes

Dishes of this cuisine are popular all over the world and this is justified by the fact that they are easy to prepare. Uzbek cuisine is very "homemade", it does not require any special ingredients. The only thing worth looking for is spices and oriental spices, but even these components are easy to find on the modern market.

Important: Before cooking, you should know that Uzbek dishes are quite heavy and fatty. That is why they are combined with a large number of vegetables.

Recipe for homemade soup "Mashkhurda"

To prepare the dish you need:

• meat: beef or lamb tenderloin (no more than half a kilogram)
• bone broth
• olive oil (or vegetable)
• mung bean and rice (300-400 gr each)
• two onions
• two carrots
• tomatoes (tomatoes) - half a kilogram
• barberry (spice)
• coriander
• hot peppers
• turmeric
• parsley
• basil purple
• Bay leaf ik
• dairy product for serving: sour cream, curdled milk

If you try to limit the amount of oil in a dish, you can achieve an unpalatable result. The only thing that can be simplified is meat, but only if you cook from lamb. The beef is much leaner.

soup Mashkhurda

1. The meat is cut into very small cubes.
2. Onions and carrots cut like pilaf - cubes
3. In a frying pan, fry the bones in oil until they darken.
4. We remove the bones and fry the meat in the same oil until clarified.
5. Add vegetables to the meat: onions, carrots and diced tomatoes
6. We are waiting for the moment when the tomatoes release juice and begin to give flavor. At this stage, we shift the frying into a higher dish, similar to a cauldron. Pour the cereals
7. Pour in 3-4 liters of water
8. We are waiting for the full boiling of the mass
9. We make the fire quieter and cook for thirty minutes
10. Season the dish with salt, spices and spices to taste. Serve in a deep bowl with sour cream.

Video: “Mashkhurda. Soup. Just. Satisfying. Tasty. Not expensive"

Uzbek Naryn with broth

You need to prepare:

• meat (lamb or beef) about 300 gr
• kazy (horse sausage) 300 gr
• two onions
• half a kilo of flour
• spices to taste: coriander, basil, pepper, salt
• grape vinegar

uzbek norin - shurva

1. Boil meat with horse sausage. Boil for at least two hours
2. Remove meat from broth and set aside
3. From flour, water and butter, prepare the dough and cut it into strips
4. Boil the resulting noodles in the broth until tender, remove and brush with oil
5. Put the noodles, chopped meat, kazy into a serving plate, season with spices and mix
6. Cut the onion into rings and put on top of the noodles and meat, pepper
7. Pour the dish with the remaining broth, serve with sour cream

Video: Naryn

How to cook Uzbek meat dishes, recipes

In Uzbek cuisine, there are many meat dishes that are very familiar to our table: pilaf, kebab, lagman, samsa. Uzbek meat is generously seasoned with salt, pepper and aromatic spices.
He loves Uzbek meat, garlic and dill. Since the main Uzbek meat is lamb, it is customary to combine its fat content with the freshness of vegetables. Therefore, dishes are laid out on top with onion rings, herbs and tomato slices.

Uzbek meat dish

How to cook a real Uzbek "Beshbarmak"?

Beshbarmak is one of the most popular dishes. It is not difficult to prepare it. The dish is boiled meat served on noodles, richly seasoned with herbs and broth.

For cooking you will need the following ingredients:

• meat (any to taste, but beef is best)
• flour and butter for noodles
• celery (root)
• fresh onion
• greenery
• spices

Uzbek beshbarmak

1. The meat should be put with water for the broth. It is better to choose meat on the bone so that the broth is richer
2. Boil for two hours, regularly removing the foam
3. Add bay leaf and diced celery root to the broth.
4. When the meat is soft enough, remove it from the water and leave to cool.
5. Strain the broth from the veins and spices
6. Dough is made from flour, water and oil, which is cut into noodles.
7. The resulting noodles are boiled in broth until tender.
8. Onion rings are fried in vegetable oil in a frying pan
9. Noodles, slices of boiled meat, fried onions are put on the plate
10. Everything is thickly covered with herbs and seasoned with spices.

Video: "Beshbarmak"

Real lagman in Uzbek, recipe

Lagman is simple and affordable recipe for each. The taste of the dish is very rich, and the aroma makes you literally "drool". Lagman is satisfying and high-calorie. The secret of the real Uzbek lagman is pulling, not cutting, traditional noodles.

Cooking Ingredients:

• meat - half a kilogram of lamb
• flour for making noodles - half a kilogram
• eggs (in noodles) - 2 pcs
• cabbage - about 200 gr
• eggplant - 2 small
• onion - 3 pcs
• garlic
• spices

lagman in Uzbek

1. The meat should be cut into medium cubes and fried in oil in a cauldron
2. When the meat brightens and starts the juice, throw vegetables: onion cubes, eggplant cubes, cabbage straws
3. Vegetables should be fried until half cooked.
4. The mass is thickly seasoned with your favorite oriental spices and garlic.
5. Fill the mass with water and simmer while making noodles
6. Mix egg flour, butter, salt and knead a tight dough
7. Roll the dough into balls (no more walnut) and roll into tubes, pull the tubes into thin long noodles
8. Noodles are boiled separately in salted water, seasoned with oil
9. Noodles are laid out in the dishes, meat and vegetables are on top
10. Lagman sprinkled with fresh herbs and garlic

Video: “Lagman. Just. Tasty. Not expensive"

Second Uzbek dishes, cooking secrets

The second dishes of Uzbek cuisine are real works culinary arts: they are satisfying, rich in taste and incredibly colorful due to vegetables.
The main dishes are not very strong spiciness, but the presence of many spices. They are literally always cooked with onions and herbs. Often meat and cereals are cooked together (in pilaf, for example).

Important: There is no such thing as a side dish in Uzbek cuisine. All the ingredients of the dish are together in one cauldron and complement each other during the cooking process.

Authentic fragrant Uzbek plov

Real pilaf in Uzbek consists of 7 components:

• lamb (more than one kilogram)
• fat (for frying)
• rice round - one kg
• carrots - more than half a kg
• onion - half kg
• oil
• spices

Uzbek pilaf

1. Fat is melted in a cauldron, oil is added and pieces of lamb are fried in it
2. When the meat turns white, vegetables are added to the cauldron: onion, diced and carrots in cubes
3. We wash the rice and leave it for a short time in water.
4. When the onion becomes transparent, it's time to add rice, mix well and season with spices to taste.
5. The mass is poured with water, the water level should be about two fingers above the cereal
6. Unpeeled but washed garlic is placed in the cauldron
7. The cauldron is covered with a lid and stewed for 40-60 minutes until cooked.

Video: " How to cook Uzbek pilaf - a master class from Stalik Khankishiev»

Rich and fragrant shurpa recipe

Shurpa serves not only delicious dish, but also a real generous wedding treat. The secret of cooking shurpa is meat with a bone, which will give a juicy and rich broth. Shurpa is cooked for at least three hours.

You will need for cooking:

• meat (beef with lamb, but you can choose one thing)
• chickpeas (or peas), pre-soaked overnight
• vegetables: potatoes, onions, peppers, carrots, tomatoes
• herbs, spices

shurpa

1. The meat is put on fire for the broth
2. When the meat boils, the first foam is removed and the chopped onion is placed in the pan
3. The next step is adding chickpeas
4. The mass is cooked over low heat for more than an hour until the chickpeas become soft
5. Vegetables are coarsely chopped, for this you can use a curly knife
6. After 1.5 hours of cooking, vegetables are lowered into the pan and boiled.
7. Shurpa should be cooked until the potatoes are ready.
8. Season the shurpa with spices, salt and thickly sprinkle with herbs

Video: "Shurpa"

Delicious traditional recipes of Uzbek cuisine baking

Baking in Uzbek cuisine is mostly not sweet. There are many recipes for fresh Uzbek flatbread, which complement fatty and rich first, as well as second courses. Baking requires talent and skill.

Such pastries are made mainly on two types of dough:

• yeast
• puff

Important: It is customary to add oil and fat to the dough. The filling is often cheese, fruit, pumpkin.

Sweet cakes without yeast

Such a baking recipe will perfectly complement the second and first courses. You will need:

• lamb fat up to 30 grams
• butter 150 gr
• 1 kg flour
• half a liter of milk
• sesame and salt

sweet flatbreads in Uzbek style

Flat cakes should be large enough, as they replace bread on the table. This amount of ingredients is designed for two cakes:

1. Sift flour twice, add salt
2. Make a well in the flour and pour in the milk, while mixing. melted fat co butter
3. Knead the resulting mass well until a homogeneous dough.
4. Divide the dough into two parts
5. Roll out each piece into a flat circle.
6. Print the middle of the circle with a saucer so that it has the shape of a plate with high edges
7. Brush the cake with beaten egg and sprinkle with sesame seeds
8. Bake for 20 minutes at 200 degrees

Video: "Uzbek cakes"

Real Uzbek samsa from puff pastry

Samsa - familiar and favorite dish. Traditionally, samsa can be stuffed with meat, cottage cheese or vegetables.

Ingredients:

• Flour - glass
• Lamb fat - 200 gr
• Meat (lamb) - 500 gr
• onions (or white) - more than half a kg
• salt pepper

samsa

1. Pour half a glass of water into a bowl, add salt and add the sifted flour
2. Knead hard dough
3. Melt about 50 grams of fat and add to the dough
4. Onions and meat finely chopped and fried in a pan
5. The dough is rolled out very thinly into small pancakes.
6. The filling is placed in the center of each pancake: fried meat with onions
7. We turn the pancake into a triangle, make sure that the edges are hermetically glued
8. Lubricate each samsa with a raw egg
9. We send samsa on a greased sheet to the oven preheated to 220
10. Bake until golden brown

Video: “Uzbek cuisine. Samsa

Shall we start? Men, if you decide to cook naryn, beer and a misted glass of vodka ... aside, we have a sharp knife in our hands, with which we will soon work intensively
Although it must be said that naryn is considered a "female dish", if plov is purely masculine, then I have never seen men make naryn ... exclusively women. But there's always a first time for everything...

So, let's start with the preparation of meat, we take beef (veal), it is possible with bones with beef fat. During the day, put the meat in a deep bowl, rinse. Let the water drain, then salt, and sprinkle with zra, mix well. Cover with a lid and refrigerate. The next day, put meat in a cauldron, pour water to cover all the meat. Put on a slow fire, let it boil, after boiling, remove the foam. Let our meat cook slowly, but for now...

In the meantime, let's do the dough (like dumplings) for making noodles. The dough should not be very steep, otherwise it will be difficult to roll out. Let the test rest. Divide into 4 parts, each part form a circle like a cake. While one round is rolled out, the others need to be covered with a towel. The dough must be rolled out not too thin, cut the rolled dough into strips of 4-5 cm, then into squares.

Did you forget about meat? Remove meat from broth. Taste and readiness, if there is not enough salt, add salt. Ready? We take it out and let it cool down a little ... because soon we will have to cut it ... Be careful, do not burn yourself!
And in this broth we cook dough-squares for several minutes ... until cooked, but make sure that the dough does not overcook.

Notes from me
The most delicious naryn is obtained when the dough is boiled in broth from kazy (horse homemade sausage). By the way, this broth can be poured and ready meal, it turns out like a broth with noodles.

With the help of a colander, take out the dough and immediately "hang" it on the edge of the enamelware. Cool down. The dough must dry completely.
Then put these squares of dough on a wide plate, greasing them with oil in turn.
Fold the buttered dough in piles on top of each other and cut into strips like noodles.

The same with meat, first into strips and then, just like with dough, cut it into "noodles".
Mix the dough with meat, sprinkle with zra, and stir again.

Usually I also add a certain amount of shredded kazy as well.

Noreen tastes better the next day. Although I usually can't wait for "tomorrow's naryn" and I go to bed right away
Sprinkle on top, if desired, chopped onion and lay kazy circles.
If you wish, pour a portion of naryn in a cash desk with hot meat (or treasury) broth. You can also just drink it...

Spicy, rich, hot and hearty dishes of Uzbek cuisine are food that has been familiar to many since childhood. It is unlikely that many will name more than two or three dishes, and it will most likely be plov, manti or lagman, but Uzbek cuisine is rich and varied. Most importantly, the dishes are prepared from natural products, there are no complex ingredients here, and the taste is amazing.

Lagman is an Uzbek soup with homemade noodles, a kind of Central Asian version of ramen with a very spicy and fatty lamb broth and lots of vegetables and meat. Depending on the recipe, there is a more liquid or thicker lagman.

Eggplant appetizer "Badamjan" is baked or fried eggplant with pieces bell pepper and radishes, sprinkled with finely chopped herbs and drizzled with oil.

Chuchvara is a soup with small dumplings usually served with suzma ( fermented milk product sour cream) and contains black pepper, onion, tomato paste and bell pepper.

Pilaf - delicious combination rice, pieces of beef, veal or lamb, carrots, onions and a special set of spices. It is easy to cook in large quantities in a cauldron, so this dish is often the basis of a festive table.

Salad "Tashkent" - branded capital salad made from boiled beef tongue, radishes and greens, dressed sour cream sauce and garnished with fried onions.

Manti is a steamed meat and dough dish. The filling is beef, lamb or veal, although there is a variant with pumpkin. The filling must be chopped into pieces, otherwise all the juice will flow out. Onions and spices are also placed inside. A little is sometimes added for flavor if desired. fat tail fat. Manty is eaten with kaimak (not to be confused with cottage cheese, which is sold in stores), but it is not found in Russia, so it is better to eat with sour cream, remembering to sprinkle with fresh herbs.

Samsa - triangular patties from homemade puff pastry stuffed with meat or pumpkin, onions, lamb fat and spices. As in manti, the filling is cut into cubes. Samsa is baked in a clay oven - tandoor, but at home you can also cook in the oven. When samsa is ready, it is lubricated egg yolk and sprinkled with black sesame seeds.

Salad "Achik-chuchuk", also known as "Achichuk", is fresh tomatoes, onion, garlic and herbs. This dish is perfect for vegetarians and fasting people.

Naryn is National dish Uzbek cuisine from homemade noodles And boiled meat, which is served with broth. Usually, naryn is made from lamb, horse meat or kazy (boiled horse meat sausage) and sometimes from veal or beef. The main secret of this dish - before you cook the meat, it must be covered with salt and dried for a day. This is done for transparency and saturation of the broth. Onions are added to meat and noodles. IN original recipe take the usual onion fresh onion, cut, grind with hands and add to the dish. You can also fry the onion, and brush the noodle dough with the remaining oil.

Shurpa is a rich and fatty soup made from lamb and vegetables. The most famous varieties are kaitnam, where the meat is put fresh, and kovurma, where the meat is first fried in oil.

Dimlama - Uzbek version roast, where beef, lamb, various vegetables, including potatoes, carrots, tomatoes, onions, cabbage, and fresh herbs and - of course - spices.

Kutaby - fried flat pies from the thinnest dough stuffed with meat, herbs, tomatoes, cheese - individually or together.

Kabob (kebab) - beef, lamb or veal, strung in small pieces on skewers and cooked on open fire. As a rule, the meat is pre-marinated. Pieces of lamb alternate with pieces of fat tail fat, which is browned over a fire and acquires the most delicate taste, and when serving, all this splendor is sprinkled with fresh finely chopped onions and herbs and sprinkled with table vinegar. As a sauce, spicy tomato or adjika is suitable.

Halvaitar is the liquid embodiment of halva. Flour is added to the overheated fat or butter, stirred, then sugar is added, and nuts and vanilla are added only at the end of cooking.

Tea with sweets is an Uzbek tradition. There are a lot of options for making tea in Uzbekistan alone, and this drink is certainly served with nuts, dried fruits and other natural and healthy treats. By the way, Uzbeks never pour a full bowl for guests, showing that they are very happy and want the guest to sit longer. A full bowl means that the owner is in a hurry to get you off.