Uzbek national cuisine is characterized by the extensive use of meat. Traditionally the Uzbeks prefer mutton, beef consume rarely, horse meat for cooking some foods (cooked sausages, etc.), even less. Fish is little used, mainly the population living in coastal areas.
The characteristic feature of modern Uzbek national dishes – use for cooking a variety of vegetables: carrots, pumpkins, potatoes, tomatoes, turnips, etc. Although potatoes, cabbage, tomatoes, eggplant began to be cultivated in Uzbekistan since the end of the XIX century, now in the Republic of these vegetables are grown and eaten everywhere. Wide application in Uzbek cuisine found various herbs, both cultivated and wild.
Such spices as coriander, mint, Basil, red pepper and others are added to foods in considerable doses.
The larger portion of Uzbek Continue reading
Many spices and seasonings came to us from the East. Diverse in flavor, taste, and smell, they make our kitchen more rich and refined. One of these spices – ginger, which traces its history from Western India and South-East Asia.
This perennial plant belongs to the ginger family. It is grown widely in warm climates for medicinal and culinary purposes.
Ginger is also called the “horned root”, and this is no accident. Branched rhizomes and shoots do look like horns. Depending on the degree of processing of the root distinguish black and white ginger. Black is more pungent and tart, because he undergoes little processing, and the white is more gentle, he is subjected to a more Continue reading