#About_Uzbekistan
📢 Interesting Facts About Uzbekistan
🇺🇿 Uzbek Meat Dishes
Kebabs, called shashlik, are one of the main meat dishes in Uzbekistan. Shashlik comes in many varieties, including ground beef (lyulya), mutton, beef, chicken, liver and vegetable. Not just anyone can make these tender, juicy, and somewhat fatty kebabs, whose secret marinade recipes are often passed on by word of mouth.
The most famous local roast beef variation is kazan kabob, made with lamb meat still on the bone which is fried in a pot with onions, potatoes and herbs. Dimlama is a roast with vegetables which is layered in a large pot and steamed. Kovurdok (kavurdak) is a roast with onions, potatoes and a little gravy.
Uzbek cutlets called tukhum dulma are made with boiled eggs. Basma is a dish of vegetables and meat (usually lamb) which is stewed in its own juice. Narhangi resembles domlama and basma in the cooking method but is prepared from minced lamb and vegetables.
But the most renowned Uzbek meat dish is plov (pilaf). Traditionally, plov is cooked by men. There is even a special word for such cooks – oshpaz, a title which must be earned. Pilaf is never cooked for just 2-3 people; it is made in huge pots, with each ingredient measured in kilograms. Every region in Uzbekistan has its own pilaf, but the basis is always the same - meat, rice, onions, carrots and spices.
Shavla is a dish made from the same ingredients as pilaf, only easier to prepare. Dolma are stuffed grape or cabbage leaves. Hasip are boiled sausages made from minced meat and rice, and kazy is a horse meat sausage.
💮 @inglizchasiga
📢 Interesting Facts About Uzbekistan
🇺🇿 Uzbek Meat Dishes
Kebabs, called shashlik, are one of the main meat dishes in Uzbekistan. Shashlik comes in many varieties, including ground beef (lyulya), mutton, beef, chicken, liver and vegetable. Not just anyone can make these tender, juicy, and somewhat fatty kebabs, whose secret marinade recipes are often passed on by word of mouth.
The most famous local roast beef variation is kazan kabob, made with lamb meat still on the bone which is fried in a pot with onions, potatoes and herbs. Dimlama is a roast with vegetables which is layered in a large pot and steamed. Kovurdok (kavurdak) is a roast with onions, potatoes and a little gravy.
Uzbek cutlets called tukhum dulma are made with boiled eggs. Basma is a dish of vegetables and meat (usually lamb) which is stewed in its own juice. Narhangi resembles domlama and basma in the cooking method but is prepared from minced lamb and vegetables.
But the most renowned Uzbek meat dish is plov (pilaf). Traditionally, plov is cooked by men. There is even a special word for such cooks – oshpaz, a title which must be earned. Pilaf is never cooked for just 2-3 people; it is made in huge pots, with each ingredient measured in kilograms. Every region in Uzbekistan has its own pilaf, but the basis is always the same - meat, rice, onions, carrots and spices.
Shavla is a dish made from the same ingredients as pilaf, only easier to prepare. Dolma are stuffed grape or cabbage leaves. Hasip are boiled sausages made from minced meat and rice, and kazy is a horse meat sausage.
💮 @inglizchasiga