uzbek cousine
DESCRIPTION
Uzbek cuisine Uzbekistan's signature dish is palov (plov or osh), a main course typically made with rice, pieces of meat, and grated carrots and onions. But Nowadays there are many ingredients like garbanzo beans, barberries, eggs, quince, pomegranate incorporated to this dish. shurpa (shurva or shorva), a soup made of large pieces of fatty meat (usually mutton) and fresh vegetables Norin is a very popular dish in Uzbekistan. Norin is a combination of thinly-sliced home-made noodles, aged meat (previously marinated and dried) and herbs The holiday of Navruz is marked by the preparation of Sumalyak – the king of all spring dishes. It is made of germinated wheat sprouts and its “production technology ” is as ancient as the holiday itself . As a rule, Sumalyak is cooked in a big cauldron (kazan). The salutary effects of Sumalyak are comparable to that of ginseng. Tea is the favourite drink. Chak chak (dessert) Cochinillo Asado is roast baby pig. Its fatty outside is crisp and perfect for those who like pork rind, while its meat is tender and juicy. Pulpo a la Gallega The octopus is boiled and then garnished with paprika, rock salt and olive oil. Gambas Ajillo Delicious large prawns, cooked in olive oil with garlic and spicy chili flakes. Chorizo is a spicy sausage, either sliced thinly and served cold in a bread roll or cut into chunks and cooked in wine (al vino) or cider (a la sidra). Paella is dish of rice, saffron, chicken, seafood Tortilla Omelet with potato and (usually) onion. Sometimes it will have prawns, mushrooms or squid inside and it will occasionally be served with cheese on top. Gazpacho cold soup . Tomato based, with cucumber, green pepper, garlic, olive oil and salt. Delicious in the summer. Queso Made from sheep milk, it is slightly salty and often served with jamon ibérico Patatas very spicy .Chopped potatoes are fried and covered in a spicy tomato sauce. Sangria normally consists of wine, chopped fruit, a sweetener and a small amount of added brandy. Sidra As you can see from this picture, Spanish cider has to be poured in a strange way. This is to aerate the drink, thus reducing the acidity. Cava The French have champagne, the Spanish have cava. Cava retails at a fraction of the price of champagne. I can't tell the difference.TRANSCRIPT
UZBEK COUSINESalikhbaeva Angelina
PLOV
NARIN
SUMALYAK
UZBEK TEA
SOMSA
LEPYOSHKA
KATLAMA
THE END