Uzbek National Foods. Muzaffar Turdukulov
p>Uzbek National Foods
Muzaffar Turdukulov
© 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: