Recipes of dishes of Karakalpak cuisine. Cakes made from a mixture of corn and wheat flour

CUISINE OF THE PEOPLES OF CENTRAL ASIA

UZBEK CUISINE

KYRGYZ CUISINE

TAJIK CUISINE

TURKMEN CUISINE

KARAKALPAK CUISINE

FROM THE BOOK OF ISAI FELDMAN 'CUISINE OF THE PEOPLES OF THE USSR'

Hour; Kyiv; 1990

The territory of modern Uzbekistan was inhabited by many nationalities in the past. Their culinary practices have been deposited and layered for a long time. This is how modern Uzbek cuisine was formed, by which one can judge the entire Central Asian cuisine.

The most consumed meat is lamb. Beef, horsemeat, and poultry are used much less frequently here. A feature of the preparation of meat dishes is that the meat does not separate from the bones. Both in soups and in second courses, it is boiled and fried along with the bone. Most of these dishes consist of a single meat component and are devoid of any side dish, except for onions. Combinations of meat and boiled dough are widespread. The most popular dishes of Uzbek cuisine are manti (flour products such as large dumplings), lagman (noodles), manpar (a kind of noodles cooked with meat).

Uzbekistan has never been rich in fish, and the import of fish here has not justified itself - it is not grafted among the population. The indigenous people do not recognize mushrooms, eggplants, the use of eggs is limited here.

Bread is replaced by cakes baked in tandoors (ovens). The bell-shaped tandoor is bricked up. A fire is made inside, and after the walls are heated, they start baking cakes and pies. The work of an Uzbek who bakes cakes is the work of a virtuoso - a great master of his craft.

Soups occupy a rather significant place in Uzbek cuisine. They are much denser in texture than ordinary European soups, and very often more like gruel. These soups are fatty, rich, because they contain tail fat or ghee, even if there is no meat. Specific is the use of local cereals in soups - mung bean (small Central Asian beans), dzhugara (sorghum), as well as rice, corn, etc. From vegetables, carrots, turnips, pumpkins are added to soups. As for the onion, its inclusion in soups is much greater than in European cuisine. Another feature of Uzbek cuisine is the use of katyk and suzma for the preparation of sour-milk soups, which gives them a very special sour taste, increases their calorie content and digestibility. First courses are usually served in bowls (kasas). The most common soups are shurpa, mastava, atala, ugra, pieva and sour-milk soups (katykli).

Vegetables in Uzbek cuisine are practically not used as independent dishes. They either go to soups or act as an appetizer for meat dishes and pilafs, in which case they are eaten raw. But most often, vegetables serve as semi-finished products for grain, flour or meat dishes: zirvak for pilaf or shavla, stuffing for saliya, vaja for lagman or shima. In this case, vegetables are fried in a large amount of fat.

Characteristic of Uzbek cuisine is the increased consumption of spices, for example, red pepper, basil, turmeric, dill, cilantro, mint, tarragon. Of the seasonings, barberry and buzhgun are popular. Garlic is used relatively rarely.

Steam cooking is very common in Uzbek cuisine. For this purpose, copper or aluminum multi-tiered vessels with gratings are used.

The favorite national dish is the famous plov. In Uzbek cuisine, there are dozens of different ways to cook pilaf - these are kavarma palov, ivitma palov, kavitak palov, sarymsak palov, kazy palov, khorazm palov, safaki palov, etc. There are pilafs, the composition of which depends on the purpose (simple, wedding, festive , summer, winter). A number of pilafs are distinguished by the fact that they contain various meats, since kazy (horse sausage), postdumba (tail-tailed casing), quails, pheasants, and chickens are often used instead of lamb. Rice is not always included in pilaf. Sometimes it makes up only a part of pilaf, and sometimes it is completely replaced by wheat, peas or mung beans. But for most pilafs, the classic set of products is preserved: lamb, rice, carrots, onions, raisins or apricots and spices.

Uzbeks love dzhurgat - a product like curdled milk and chakka - discarded sour milk. Kurut is prepared from chakka - dry sour milk. By adding flour, salt, and sometimes pepper to the chakka, small balls weighing 40–80 g are formed from the resulting mass, which are then dried in the sun.

Popular Uzbek dishes include manti (flour products such as large dumplings), chalop (okroshka with sour milk), samsa (triangle-shaped pies), lagman (noodles), khasyp (homemade sausage with minced offal), mastava (rice soup ) etc.

The order of serving dishes, unusual for Europeans, also attracts attention. Lunch usually begins with tea, they are washed down with fatty meat snacks and flour products, they complete the meal with tea, they are washed down with sweets. Green tea (kok-tea) quenches thirst well and improves overall tone. It is served with dried apricots (tutmanz) and mulberry (mulberry) jam. Brewing cocktail tea is a great art. It is poured into a special vessel (chai-jush) or a teapot, poured with boiling water and put on fire. During brewing, make sure that the tea does not overheat. Heating is stopped when the tea leaves begin to move in the liquid. If this moment is missed and the water boils, then after serving the tea will turn red and lose its taste and aroma. They drink tea from bowls, pouring it little by little so that it does not cool down.

A sweet table is very specific and varied in Uzbek cuisine, which is by no means a dessert. Sweets, drinks and fruits, which complete any meal on the European table, are consumed twice or even thrice in the East - they are served before, after, and in the process of eating. Apricots, grapes, cherries, plums, melons, walnuts, pistachios, sweet almonds, apricot kernels, halva-like sweets (halvoitar), sweets based on nuts and raisins and others are served at the table.

Uzbek cuisine recipes

1. Mashkhurda (soup with mash)

The meat, cut into small pieces, is fried together with onion, chopped into strips, salt and pepper are added, poured with broth and brought to a boil. After that, put the mung bean, bring to a boil and remove the pan from the heat. When the mung bean swells, put the rice, put the pan on a strong fire, add the sliced ​​\u200b\u200bpotatoes and bring the dish to readiness. When serving, season with sour milk, finely chopped herbs and onions.

Beef 160, fat 10, rice 20, mung bean 20, onion 20, potatoes 100, sour milk 30, herbs 5, salt.

2. Mastava (soup)

Lamb is cut into pieces weighing 20–25 g and fried in very hot fat, then chopped onion, red pepper, salt are added, and after a while, turnips and carrots cut into small cubes and continue to saute. After adding tomatoes or tomato puree, sauté for another 5-10 minutes, then add the broth, rice, potatoes, cut into large cubes and cook until tender. When serving, the soup is seasoned with sour milk, pepper and sprinkled with herbs.

Lamb 80, table margarine 15, rice 50, potatoes 70, carrots and turnips 25 each, onions 20, fresh tomatoes 40 or tomato puree 10, sour milk 40, pepper, herbs, salt.

3. Shurpa-shepherd (soup)

Pieces of lamb are poured with cold water and boiled. 30 minutes before the end of cooking, put chopped raw onions (half of the norm), potatoes, tomatoes or tomato puree into the broth and cook until tender. The remaining raw onions are finely chopped, sprinkled with pepper and ground in a napkin. When serving, the prepared onion is placed on a plate, the soup is poured and sprinkled with chopped parsley or dill.

Lamb 80, potatoes 140, onions 90, fresh tomatoes 40, or tomato puree 10, pepper, table margarine 10, herbs, salt.

4. Kaurma-shurpa (soup)

This dish is prepared in the same way as mastava soup, but without rice and sour milk.

Beef 80, table margarine 10, potatoes 180, onions and carrots 25 each, tomato puree 10, pepper, salt.

5. Naryn (soup)

Lamb, smoked brisket and lard are boiled, removed from the broth, cooled and cut into strips. The tough dough is thinly rolled out, cut into pieces (10 × 5 cm), boiled in salt water and cut into strips. The onion is finely chopped and fried. When serving, meat products, noodles and onions are sprinkled with pepper and poured with broth.

Wheat flour 80, water 30, lamb 50, smoked lamb brisket 30, tail fat 10, onion 30, spices, salt.

6. Kifta-shurpa (soup)

Lamb is passed through a meat grinder twice. Minced meat is seasoned with salt, pepper, egg, mixed with rice poached until half cooked and cut into sausages, boiled in broth with potatoes, then sautéed carrots, onions, tomatoes and separately boiled peas are added.

Lamb 70, rice 20, 1/2 eggs, table margarine 10, peas 20, carrots 25, potatoes 70, onions 25, tomatoes 40, or tomato puree 10, pepper, salt.

7. Kiyma-shurpa (soup)

Raw potatoes, chopped with garlic, are placed in the broth and boiled until half cooked, then seasoned with finely chopped sauteed onions and carrots, kiima (meatballs) are added and brought to readiness. For kiim, the meat is passed through a meat grinder twice, a raw egg is added and seasoned with salt and pepper. When serving, separately stewed rice is placed in shurpa, sour milk is sprinkled with herbs.

Beef 60, table margarine 10, rice 30, potatoes 95, carrots 15, onions 20, eggs 1/3, sour milk 30, pepper, herbs, salt.

8. Lamb shurpa with roast

Lamb (brisket or rib part), without cutting, put in a saucepan, add a little tail fat, pour cold water, bring to a boil, put chopped onions, peeled whole carrots, sliced ​​\u200b\u200btomatoes, salt, spices. Boil for 20 minutes over low heat, then add peeled whole potatoes and bring to readiness. 3-4 minutes before serving, add chopped cilantro greens and mix several times. The meat is taken out, cut into pieces, laid out on a dish, decorated with carrots and potatoes boiled in soup, sprinkled with black pepper. The soup is poured into bowls or cups, also sprinkled with pepper.

Meat 125, tail fat 10, onions 100, carrots 100, tomatoes 75 potatoes 125, red bell peppers 10, cilantro, bay leaf, ground black pepper, salt.

9. Corn shurpa

Fat tail fat is melted, heated and fried in small pieces of meat, onions, tomatoes, poured into water, brought to a boil. Corn cobs cut in half are placed in the boiling broth and boiled over low heat for an hour. 20 minutes before readiness, the potatoes are lowered and salted, and spices are added 5 minutes before.

Lamb brisket 60, tail fat 20, corn on the cob 150 onion 35, tomatoes 39, potatoes 50, cilantro, bay leaf, black pepper, salt.

10. Pieva (onion soup)

Finely chopped onion, diced meat (1 cm each), tomatoes, salt and fry for 20 minutes, then pour cold water and cook for 25-30 minutes over low heat are placed in hot fat tail fat. 5 minutes before readiness put red pepper, bay leaf. Ready pieva is removed from the fire and allowed to brew for 10 minutes.

Bulb onion 250, lamb 75, fat tail fat 35, tomatoes 30, bay leaf, red pepper, salt.

11. Yerma (soup with crushed wheat)

Melted butter or fat tail fat is heated in a saucepan, finely chopped meat, onions are overcooked in it, poured with water, and a red pepper pod is put. When the water boils, crushed wheat is poured in and boiled for an hour. Yerma is eaten with sour milk.

Lamb 125, ghee or fat tail fat 25, wheat 75, onion 55, red pepper, salt.

12. Katykli khurda (rice soup with sour milk)

Finely chopped meat, onions, tomatoes, carrots, potatoes, turnips, as well as rice and spices are put in a saucepan, salted, mixed well, covered with a lid, allowed to stand for 10 minutes, then poured with water and boiled over low heat for 40 minutes. When the soup has cooled down a bit, season with sour milk and herbs.

Lamb 75, rice 75, onions 35, tomatoes 30, carrots 35, potatoes 25, turnips 175, basil or cilantro, red peppers, katyk (sour milk prepared with fermentation) 175, salt.

13. Katykli sholgom kurda (soup with turnips and sour milk)

Peeled turnips, carrots are cut into cubes, onions are chopped, poured with water and boiled until cooked, then washed rice, salt, spices are added and boiled for another 20 minutes. The slightly cooled soup is seasoned with sour milk, sprinkled with herbs.

Turnip 250, rice 55, onion 35, carrot 35, katyk (sour milk) 250, cilantro, ground red pepper, salt.

14. Suyuk-osh (soup)

Finely chopped meat is fried with onions and carrots in the same way as for mastava soup, poured with broth, put noodles, potatoes and cook until done. When serving, season with sour milk.

Beef 80, table margarine 10, potatoes 70, wheat flour (for noodles) 40, carrots 8, onions 25, sour milk 50, ground pepper, salt.

15. Chalop (soup)

Sour milk is diluted with chilled boiled water, seasoned with salt and ground red pepper, finely chopped fresh cucumbers, radishes, green onions, cilantro, dill, raihan are added, mixed and put in a cold place for 5-6 hours. This soup is prepared on the hottest days.

Sour milk 350, water 250, cucumbers 50, radishes 25, green onions 5, cilantro, dill, rayhan, ground red pepper, salt.

16. Kakarum (soup)

Sour milk is mixed with finely chopped onion, seasoned with salt and red pepper, left for half an hour to "ripen". Then pour boiling water in small portions, gradually stirring. Kakarum is poured into bowls, the cakes are crumbled and served at the table.

Sour milk 250, water (boiling water) 250, onion 55, ground red pepper, salt.

17. Uzbek barbecue

Lamb, cut into small pieces, sprinkle with chopped onions, pour marinade, mix and put in a cold place for 3-4 hours. Then the meat is strung on a skewer, on the end of which a piece of tail fat is planted, sprinkled with onions and fried over hot coals. Served with shish kebab with onions and herbs.

Lamb 50, tail fat 5, onion 22, wheat flour 3, parsley 8; for marinade: anise 0.5, onion 8, red pepper 0.5, vinegar 5, salt.

18. Buglama kebab (steamed barbecue)

Lamb or beef (ham, brisket) is cut into slices, the ribs are chopped into small pieces, mixed with finely chopped onion, black pepper, bay leaf, salt, vinegar is added and left for several hours to marinate the meat. A little hot water is poured into a large cauldron or pan and a dish with marinated meat is lowered into it. The boiler is tightly closed and put on moderate heat for 2-3 hours. Care must be taken to ensure that the water does not boil away before the meat is steamed.

Meat 175, onion 150, ground black pepper, bay leaf, salt.

19. Kaurma (fried lamb)

The meat is cut into pieces, fried together with chopped onions, after which they add tomato puree, flour and continue to fry. Then pour the broth and stew. During the stew, put potatoes, cut into cubes, season with salt, spices and bring to readiness.

Lamb 160, fat 20, potatoes 300, tomato puree 15, flour 5, onion 20, spices, herbs, salt.

20. Zharkop (roast)

Small pieces of lamb (10–15 g each) are fried over high heat with carrots and onions, then tomato puree, spices and water are added, boiled, diced potatoes are added and brought to readiness. When serving, sprinkle with herbs.

Lamb 80, animal fat 15, potatoes 225, onions 25, carrots 40, tomato puree 15, pepper, herbs, salt.

21. Behili zharkop (roast with quince)

The pulp of fatty lamb or beef is cut into small pieces, chopped onion, salt, pepper, chopped greens are added, everything is mixed. Quince, from which the core has been removed, is cut into slices. Pieces of meat are placed at the bottom of the pan, quince slices are placed on top, a little water is added and stewed under the lid for about an hour, without stirring.

Meat 125, quince 50, onion 55, cilantro 25, ground black pepper, salt.

22. Ajabsanda

For azhabsanda, which is steamed, it is necessary to have two pans - one large, the other smaller. Diced potatoes are placed at the bottom of a smaller saucepan, then carrots cut into strips, on top - layers of tomato slices, onion slices, garlic cloves. The last layer is pieces of meat and tail fat. Between the layers, you need to add a little salt, black pepper, cilantro and sweet pepper. The top layer should be 3-4 cm below the edge of the pan, otherwise the juice formed during cooking will flow out. Dishes with prepared foods are inserted into a large pot of water and boiled with the lid closed so that steam does not escape. As it boils, water is added. Azhabsandu is cooked for at least 2 hours. The more it is cooked (5-6 hours), the tastier it becomes.

Meat 75, tail fat 25, potatoes 65, carrots 65, tomatoes. 65, onion 65, sweet pepper 10, garlic 10, cilantro 15, spices, salt.

23. Kavurdak (fried meat)

Fresh mutton, goat meat, beef are cut into pieces, bones are crushed, well salted. Lamb fat is melted, greaves are removed. Meat is fried in this lard until golden brown, cooled, put in a clay pot or in an enamel bowl, poured with lard on top, and tightly closed. Meat prepared in this way can be stored for several months. Soups and main dishes are prepared from kavurdak.

Meat 250, fat tail fat 125, salt.

24. Khasyp (lamb sausage with liver)

Lamb intestines are washed several times with warm water, then three times with cold salted water, changing the water. Lamb pulp, liver, tail fat are chopped with a knife or chopped, finely chopped onion, washed rice, salt, spices, a little water are added, everything is mixed well. The intestine is filled with the prepared minced meat through a funnel, tied, then both ends are tied together and boiled over low heat for 2 hours. When the water boils, pierce the sausage in several places.

Fresh lamb intestines 100, mutton 45, spleen 20, lung 20, kidney 20, fat tail fat 10, rice 30, onion 35, water 130, pepper, salt.

25. Narkhangi

The meat is cut into small cubes, salted, fried in overheated fat tail fat until half cooked, then chopped vegetables are placed on it in layers in the following sequence: onions, carrots, tomatoes, dill, cilantro, garlic, sweet peppers, potatoes. Pepper, add salt, pour in water, cover tightly with a lid and simmer over very low heat for 2 hours.

Meat 125, tail fat 50, carrots 125, onions 125, tomatoes 125, potatoes 125, dill 25, cilantro 25, garlic 5, sweet pepper 10, ground black pepper, salt.

26. Kazan kebab (kebab in a cauldron)

Fatty lamb is cut into small pieces, salted. Onion cut into rings and mixed with finely chopped dill or cilantro. A layer of meat is placed in the cauldron (cauldron), a layer of onion is placed on top, then a second layer of meat and onions, etc. A red pepper pod, cut in half, is placed in the penultimate layer. The boiler is tightly closed and stewed on very low heat for 2 hours.

Meat 175, onion 125, greens (dill or cilantro) 25, red pepper 10, salt.

27. Kazan kebab from poultry

The carcass of a chicken, goose or turkey is cut into pieces, salted. Oil is heated in a cauldron, pieces of poultry and onion cut into rings, mixed with chopped greens of cilantro and dill, are added in layers, a little water is added, tightly closed with a lid and stewed over low heat for an hour.

Chicken 300, melted butter 25, onion 35, herbs (dill or cilantro) 25, salt.

28. Tukhum-dulma (cutlets)

A boiled peeled egg is wrapped in the prepared cutlet mass, the product is moistened in eggs, breaded in breadcrumbs and fried in a large amount of fat (deep-fried). Garnished with fried potatoes with fresh tomatoes, poured with red sauce.

Beef 75, wheat bread 20, onion 10, egg 1.5 pcs., crackers 7, animal fat 20, potatoes 165, tomatoes 406, red sauce 50, salt.

29. Barak-chuchvara (dumplings)

The meat is passed through a meat grinder along with onions, water, salt, pepper are added and mixed. Unleavened dough is rolled out into a layer 1–2 mm thick, cut into squares (30 × 30 mm), minced meat is placed on them, the edges are pinched. Before serving, dumplings are boiled in broth, seasoned with sour milk, red pepper and sprinkled with herbs.

For minced meat: beef 110, water 30, onion 40, black pepper 1, salt; for the dough: wheat flour 100, water 30, sour milk 30, ground red pepper, herbs, salt.

Pilaf

Pilaf is one of the most common dishes in the Middle East. Not a single feast is complete without it.

Cooking a real Central Asian pilaf usually consists of three operations: heating the oil, cooking zirvak and laying rice and bringing the pilaf to readiness. Oil transfer. For this operation, a metal (but not enameled) dish (cauldron) with a thick bottom, preferably oval, is required. Such dishes must first be heated, then pour oil into it and heat it over moderate or even low heat, and the fire should not touch the bottom of the dish. The oil should not boil, and its overheating can be determined by the strong crackling or rebounding of coarse salt thrown into it, or by the release of a whitish haze. Oil is usually poured onto the bottom of the cauldron with a layer of 1-3 cm, depending on the volume of the products being laid. Most often, a mixture of vegetable (sunflower, cottonseed, linseed, walnut, sesame) oils with animal fats (horse, lamb, beef, bone) is used. Butter and ghee cannot be reheated.

Preparation of zirvak. Put in the hot oil in the following sequence: meat cut into small or large pieces, onion cut into cubes or thick rings and carrots cut into strips (carrots are put by weight half as much as rice).

Each of these three components is overcooked sequentially so that all products retain their characteristic appearance and color. At the beginning of cooking zirvak, the fire is increased, towards the middle and end of cooking, it is reduced. It is necessary to ensure that the products do not stick to the walls and bottom of the cauldron. In the cooked zirvak, i.e., after about 20–30 minutes, spices are added in an amount at the rate of 1–1.5 teaspoons with a top of 500 g of rice. Then zirvak is salted and poured with a small amount of water at the rate of 100–125 ml for every 500 g of rice.

Laying rice and bringing pilaf to readiness. The prepared zirvak is leveled, the fire is reduced and covered with an even layer of rice, which is lightly pressed down with a slotted spoon or a spoon, but in no case should be mixed with zirvak. Then the compacted surface of the rice is carefully poured with water so that it does not destroy its layer. To do this, you can use the following technique: put a saucer on the rice and pour water on it, which will evenly drain onto the rice from the edges of the saucer. Then the saucer is carefully removed with the help of a lace tied to it in advance. Rice should be filled with water by 1-1.5 cm. If the rice is very dry and hard, then you need to pour a little more water. Then you need to increase the fire, but make sure that the pilaf boils evenly. Salt the water on top of the rice. You can also add turmeric to this water, which colors the rice in a golden-lemon color. During the boil, the pilaf should not be covered with a lid, but when the water has completely evaporated, it must be covered very tightly. Before this, you need to make sure that the pilaf is ready. To do this, hit the surface of the rice several times flat with a slotted spoon, which should be followed by a dry sound. Then the pilaf is pierced in several places with a wooden stick, the surface of the rice is leveled with a slotted spoon, without mixing it with zirvak, and covered with a lid for 15–20 minutes so that the pilaf catches. After that, carefully remove the lid, making sure that drops of water from it do not fall into the pilaf, mix it evenly and serve.

30. Uzbek pilaf (Fergana)

Rice is pre-soaked for 2 hours in salted water (10 g of salt per 1 liter of water). Lamb is cut into pieces of 10–15 g and fried in a cast-iron cauldron in very hot fat until golden brown, then chopped onions and carrots are added and fried all together. This mixture is called zirvak. Then hot water is poured in and zirvak is simmered over low heat until cooked. Unlike other dishes and methods of preparing pilaf, here salt and water are put into pilaf in two steps. The first time spices are added after the end of the stewing of the products. Then rice swollen in water is laid, and it should be on the surface of the zirvak, forming a thick layer, otherwise it may stick to the bottom of the boiler. Of great importance when laying rice is the amount of hot water that needs to be poured into it. It should be equal to the weight of rice swollen in water (take 2100 g of water for 1 kg of dry rice, and 30% less for soaked rice, i.e. 1370 g). After laying the rice and water, the pilaf is salted, spices are added: anise, barberry or ground pepper (you can also add washed dried apricots at the rate of 20 g per serving) and continue to cook until the water evaporates, then the pilaf is collected with a slotted spoon to the middle of the slide, pierced in several places with a stick, cover tightly with a lid and bring to readiness over very low heat (20-25 minutes).

When serving, pilaf is laid in a slide, and pieces of meat are placed on top and sprinkled with chopped onions. Pickled or pickled cucumbers are served separately.

Lamb 60, rice 120, carrots 120, onions 50, mutton fat or vegetable oil 30, spices, salt.

31. Plov in Bukhara

Zirvak is prepared from meat, onions and carrots, cut into thin strips. Raisins are washed in warm water and added to zirvak at the end of cooking. Rice is washed in warm, slightly salted water and then cooked pilaf in the same way as Uzbek pilaf (description above).

Lamb 60, rice 120, carrot 120, onion 50, fat 30, spices 3, salt.

32. Bukhara-style pilaf without meat

Carrots, onions are cut into strips and sautéed in vegetable oil until half cooked. Rice pre-soaked in cold salted water, sorted washed raisins are poured into the dishes, passivated roots, parsley are added, poured with hot water, mixed and boiled with the lid closed over low heat until tender.

Rice 100, vegetable oil 40, onion 50, carrots 100, raisins 50, parsley 10, salt.

33. Khorezm style pilaf

The meat is cut into large pieces of 60–80 g each, fried in oil, then fried onions are added, after which a quarter cup of water is poured and allowed to boil, and only after that, pre-prepared carrots are laid, cut lengthwise into slices 1 cm wide and 2–3 mm thick , salt and spice mixture. Then water is added to the zirvak so that it covers the contents of the cauldron, tightly closed with a lid and simmered for 2-3 hours on very low heat. Then rice is laid, water is added again, salt to taste and continue to cook for another 30 minutes. The finished pilaf is not stirred, but transferred to plates in layers.

Lamb 130, rice 120, carrot 120, onion 60, fat 50, spice mix 5, salt.

34. Safaki palov (separate plov in Samarkand style)

The washed rice is placed in a boiler with salted water (1 liter of water per 1 kg of rice), boiled. Peeled carrots are boiled whole with meat. Boiled meat is cut into pieces, carrots - into strips, passivated onions, salt, ground red and black pepper are added and everything is mixed. When serving, put boiled rice first, pour over it with very hot oil, put meat, carrots, onions on top, then pour over the remaining oil.

Lamb 170, rice 120, carrots 150, melted butter 50, onion 80, black and red pepper, salt.

35. Pilaf tograma

Zirvak is cooked in Fergana style from one fourth of the meat, carrots and onions, rice is boiled on it, and the rest of the meat and carrots are boiled in Samarkand style in another bowl, the finished parts are combined before serving. Pickled wild onions are served separately.

Meat 100, rice 120, carrot 100, ghee 50, onion 80, spice mix 3, salt.

36. Plov tontarma (fried rice)

Before laying, unwashed rice is pre-fried in a separate bowl with ghee until a reddish color. Then pilaf is prepared in the same way as Uzbek pilaf (description above).

Meat 60, rice 120, carrots 120, onions 60, ghee for rice 60, vegetable oil for zirvak 40, spice mix 3, salt.

37. Ivitma palov (rice and pea pilaf)

Rice is washed 4–5 times in cold salted water, and then soaked in hot water for 30–40 minutes, and peas for 18–20 hours.

Lamb is cut into pieces and fried in hot fat until golden brown, add onions, carrots cut into small cubes and continue to fry for another 10-15 minutes. When carrots and onions are fried, pour hot water, add soaked peas, spices and cook for 20–25 minutes. When the zirvak is ready, it is salted and covered with an even layer of rice; then water is poured again in an amount equal to the weight of the swollen rice. As soon as the rice absorbs water, the cauldron is tightly closed with a lid and brought to a boil over very low heat (20–25 minutes).

Lamb 110, rice 70, carrots 100, peas 30, onions 30, mutton fat or vegetable oil 30, spices, salt.

38. Pilaf with wheat

Crushed wheat is soaked for 3 hours in warm water, then it is poured into zirvak instead of rice and pilaf is cooked in the same way as Uzbek pilaf (description above).

Meat 60, wheat 120, carrot 120, onion 60, fat 50, spice mix 3, salt.

39. Pilaf with quince

The quince is thoroughly washed with a brush, cleaned of the core, cut into quarters, which are placed in the finished zirvak before laying the rice and stewed for several minutes. Then pilaf is prepared in the same way as Uzbek pilaf.

Meat 40, rice 120, carrot 50, onion 40, quince 80, fat 40, spice mix 3, salt.

40. Pilaf with apricots

Apricots are thoroughly washed several times in cold water and laid on zirvak in an even layer, without stirring. After that, rice is poured onto apricots. Pilaf is prepared in the same way as Uzbek pilaf (description above).

Beef 60, rice 120, carrot 40, fat 50, apricot 80, spice mix 3, salt.

41. Pilaf with dried apricots

Onions are fried in very hot fat, put pieces of lean beef and carrots chopped into strips, seasoned with salt, spices, poured with water. When the zirvak boils, while stirring, carefully washed dried apricots are added in an even layer. Then prepared rice is poured and pilaf is cooked in the same way as pilaf in Uzbek.

Rice 125, beef 65, fat 50, carrot 35, apricot 35, spice mix, salt.

42. Pilaf with garlic

Pilaf with garlic is cooked in the same way as Uzbek pilaf, only the rice is laid in two steps, first they put half the rice, level it, put the heads of garlic around, then add the remaining rice, pour it with water and continue cooking. When the dish is ready, the garlic is taken out, the pilaf is mixed and transferred to the dish. The heads of garlic are divided into cloves, peeled and laid on pilaf.

Rice 125, meat 50, fat 35, garlic 50, carrot 65, onion 55, spice mixture, salt.

43. Cavator palov (pilaf with cabbage rolls from grape leaves)

The meat intended for pilaf is divided into 2 parts: one is cut for zirvak, and minced meat is prepared from the other along with onions. Young grape leaves are washed with cold water. 5–10 g of cooked minced meat are placed on each leaf and small cabbage rolls are made. Ready cabbage rolls are strung on a thread, put in a separate bowl with water and boiled. This pilaf is cooked in the same way as Ferghana pilaf, only before rice is put into zirvak, cabbage rolls are put and boiled together with rice. Ready pilaf is laid out on a dish, cabbage rolls are laid out on top.

Rice 125, meat 65, fat 35, carrot 50, onion 50, spice mixture, salt; for cabbage rolls: meat 65, onion 55, grape leaves, ground black pepper, salt.

44. Ivirtma palov (pilaf with peas)

Rice is washed 3-4 times in cold water and soaked in hot water for 30-40 minutes. Peas are soaked in cold water for at least 12 hours. Meat and onions are fried in overheated fat, carrots cut into small cubes are added, after which zirvak is stewed for another 10-15 minutes. Then pour water, put prepared peas, spices and cook for 25 minutes. Only after that, salt and fall asleep rice. Since the rice was pre-soaked, water is poured into the pilaf a little less than usual and boiled over high heat. When all the water has evaporated, the boiler is tightly covered and left for 20–25 minutes to soak.

Rice 125, meat 65, fat 35, carrots 50, peas 25, onion 55, spice mixture, salt.

45. Shavlya (pilaf)

This dish is prepared in the same way as Uzbek pilaf, but tomato is placed in the fried meat, and after 10 minutes water is poured at the rate of 400 g per serving and boiled for 1 hour.

Lamb 110, rice 80, carrot 150, animal butter 20, tomato puree 30, onion 20, spices, salt.

46. ​​Shavlya with beans

Meat, carrots, onions and tomatoes are cut into cubes and fried in hot fat. Pour in water, add pre-soaked beans. When the beans are half cooked, put the washed rice. Salt and pepper are added to the finished shavlya, which should settle.

Rice 100, meat 75, carrots 75, beans 50, fat 75, onions 55, tomatoes 75, ground red pepper, salt.

47. Shavlya with dried apricots

Chopped carrots, onions are fried in overheated fat, water is poured, allowed to boil, seasoned with salt, spices, and before laying rice, dried apricots washed in cold water are added.

The finished shavlya is placed on a dish, sprinkled with chopped green onions on top.

Rice 200, carrots 75, apricots 75, fat 75, onions 55, cilantro, green onions, black peppercorns, salt.

48. Manti in Uzbek

Finely chop lamb and onion, mix thoroughly, season with salt and pepper. Flat cakes are rolled out of the steep unleavened dough, in the middle of which they put minced meat and a piece of tail fat; the edges of the cakes are pinched, giving the products a round shape. Manty is steamed and served, poured with meat broth and sour milk, sprinkled with pepper and herbs.

Lamb 35, tail fat 1, onion 35, wheat flour 40, water 20, sour milk 20, pepper, herbs, salt.

49. Uighur samsa (pies)

Juices (flat cakes) are rolled out of the tough dough. In the middle they put minced meat, cooked, like on manti, a piece of tail fat and make out a triangle. With the pinched side, the samsa is glued onto the walls of the tandoor, having previously sprinkled them with water, then the samsa is sprinkled with water, and the tandoor is tightly closed. In order for the samsa to blush, after 20 minutes the top of the tandoor and the lower hole are opened, the damp heat is blown up and left to heat for another 10-15 minutes.

Minced meat 86, fat tail fat 10, flour 50, water for dough 20.

50. Mashkichiri (mung bean and rice porridge)

Slices of meat, chopped carrots, onions are fried in very hot fat. Water is poured, washed mung beans are put in and boiled over low heat. When the mung beans burst, salt, spices and rice are added. Continue to cook, stirring often so that the porridge does not burn. Ready porridge should stand for 10-15 minutes.

Mash 50, rice 75, meat 75, fat 75, carrot 50, onion 55, spices, salt.

51. Halim (wheat porridge)

Wheat is pounded in a mortar, sprinkled with water, and soaked in boiling water 5–6 hours before the start of cooking. Diced lamb or beef is fried in oil, prepared wheat is added, poured with water, boiled over low heat for 2 hours, stirring gradually. If the water has evaporated and the wheat is not ready, add boiling water. Halim is salted and seasoned with spices only after they are ready.

Wheat 125, lamb 75, oil 50, cinnamon, ground black pepper, salt.

52. Mohora (semi-liquid porridge made from peas)

Lamb, veal or beef is cut into pieces, dipped in cold water, peeled whole carrots are added and put on fire. When the water boils, remove the foam and add pre-soaked peas (the broth should barely cover the peas), cook until half cooked, then add whole potatoes and cook for another half hour. Salt after readiness.

Peas 125, meat 65, carrots 35, potatoes 50, salt.

53. Chumza lagman (Dungan noodles)

The dough is kneaded, rolled into a ball, covered with a napkin and allowed to lie down for an hour, after which the dough is kneaded with water, in which salt and soda are dissolved. The finished dough is cut into small pieces, rolled out, giving the shape of a sausage (pencil-thick). So that they do not stick together, they are lubricated with vegetable (cotton) oil. Then the sausage is taken by both ends and, having hit it with the middle on the table, they are stretched. When the dough is stretched to 1 mm, fold it in half, do the operation a second time, then fold it again and pull it out again. Cooked noodles are boiled in salted water, washed 2-3 times in cold water and thrown into a colander. Vaju is prepared separately. To do this, meat, potatoes, radishes, tomatoes are cut into small cubes; carrots, beets, cabbage - salt; onion, sweet pepper - rings; garlic finely chopped. Fry the meat in overheated lard until golden brown, add onions, tomatoes, stew a little, then put the rest of the vegetables, mix, salt, season with garlic and spices, pour the broth in which the noodles were cooked, and simmer over low heat for 30-40 minutes . When serving, the noodles are dipped in hot water, transferred to deep plates, vaja is added, sprinkled with finely chopped cilantro and chopped garlic.

For noodles: flour 125, egg 1/2 pc, vegetable oil (for lubrication) 25, soda on the tip of a knife, salt; for waji: meat 125, potatoes 75, radish 175, carrots 35, cabbage 25, onions 75, sweet peppers 10, tomatoes 60, cilantro 25, garlic, bay leaf, ground black pepper, salt.

54. Katyrma

Salt is dissolved in warm water, finely chopped onions, crushed lamb greaves are put in it, and, gradually adding flour, knead a homogeneous dough without lumps, roll it into a ball, wrap it in a napkin and let it lie for 15 minutes. Cut pieces of dough 200 g each and roll them into round cakes 1 cm thick. Fry the cakes on both sides, applying to the hot walls of the boiler (without adding fat).

Flour 250, water 125, lamb greaves 50, onion 75, salt.

55. Katlama

Salt is dissolved in warm water and, adding flour, knead a simple unleavened dough, roll it into a ball, cover with a towel, let it lie for 10–15 minutes, cut it into 4 parts, roll each piece as thin as possible (thinner than 1 mm), trying to use less flour for bedding. The rolled layer is smeared with melted lamb fat, melted butter or sour cream, then it is wound onto a thin rolling pin, cut along it, then the rolling pin is removed and another cut is made in the middle to make narrow strips (no more than 1.5 cm). Each strip of dough is rolled more densely into a circle and each circle is rolled into a cake 1 cm thick. In a cauldron, greased with oil, the cakes are fried on both sides until a crispy crust forms. The finished katlama is sprinkled with powdered sugar.

Flour 250, water 125, butter (lard) or sour cream for greasing 95, ghee for frying 65, powdered sugar 10.

56. Yupka

Flour is poured into salted water and a simple unleavened dough is kneaded, allowed to stand, then cut into pieces of 50 g, each of them is rolled into a very thin cake (up to 1 mm thick).

The meat is passed through a meat grinder, finely chopped onion, salt, black pepper are added, mixed and fried in hot oil.

A hot cauldron with a spherical bottom is lubricated with oil, one cake is lowered into it, fried on both sides, and taken out. Then they put the second cake, fry it on one side, turn it over, leave it in the cauldron. Put a thin layer of minced meat on it, cover with the first cake. Minced meat is put on top again, covered with a raw cake and the whole yupp is turned over with it so that the raw dough is at the bottom of the boiler, and the fried cake is again at the top. A layer of minced meat is again laid on this fried cake and again covered with a raw cake, turned over again and done this way 10-12 times. Bake on very low heat, all the time lubricating the boiler with oil. The finished yupka is smeared with oil, put in a deep bowl and covered with a napkin for 10 minutes.

Flour 250, water 125, ghee 65, salt; for minced meat: meat 75, onion 35, pepper, salt.

57. Patyrcha

Melted butter or butter is added to hot salted water, the dough is kneaded, covered with a napkin, and allowed to stand. After 10–15 minutes, they roll it into a layer 0.5 cm thick, grease it with mutton fat or sour cream, roll it up, and roll it, taking both ends with your hands, simultaneously moving your left hand forward and right hand back, twist it several times. Pieces of 250–300 g are cut from the resulting tourniquet and rolled out of them into round cakes 2 cm thick along the edges, and 1 cm thick in the middle. The middle is slightly pricked, lightly smeared with sour cream and baked in the oven.

Flour 250, water 65, ghee or butter 35, lamb fat 65 or sour cream 95 (for lubrication), salt.

58. Varaki samsa

Flour is poured into warm salted water, a stiff dough is kneaded, rolled into a ball, allowed to lie under a napkin for several minutes, then thinly rolled out (up to 0.5 mm), greased with oil and, wound on a rolling pin, cut along it. It turns out wide strips in several layers. Rectangles 6 × 8 cm in size are cut from them, the middle of each is rolled out with a small rolling pin, minced meat is put. The rectangle is folded in half and pinched a little deeper than the edges so that the edges of the samsa remain layered like notebook sheets. Samsa is fried in a large amount of vegetable oil for about a minute (the dough should turn pale yellow).

Flour 250, water 125, ghee (for lubrication) 35, vegetable oil (cotton) 250, salt.

Minced meat is prepared as follows: meat with onions is passed through a meat grinder, seasoned with salt, red and black pepper and fried in a pan in a small amount of oil.

Beef or lamb (pulp) 125, onion 65, ghee for frying, red and black pepper,

59. Chak-chak

Beat the eggs, pour in a little cognac, salt and, gradually adding flour, knead the dough, let it lie under a napkin. Roll out a layer no more than 2 mm thick, cut into strips 2-3 cm wide, cut the noodles and fry them in a large amount of oil. Lay out the fried noodles to cool down. Honey is melted and stirred until the sugar dissolves, then put the noodles, mix well. The resulting mass is transferred to a deep dish, greased with oil, and pressed with hands (the palms are pre-moistened with cold water so that the noodles do not stick to them). After the chak-chak has completely cooled, cut it into pieces.

Flour 250, egg 2½ pcs., cognac 20, honey 80, sugar 50, melted butter 250, salt.

60. Gushtli non

Yeast is dissolved in half the amount of water, the second half of salt water is added, then, adding flour and adding water, knead the dough, roll it into a ball, cover with a napkin and put it in a warm place for an hour. When the dough has risen, roll it into a large cake 2 cm thick, cover it with an even layer of minced meat seasoned with red pepper, salt, and roll it into a tube. They twist the tube into a helical tourniquet so that the minced meat mixes well with the dough, cut into pieces of 150-200 g and make round cakes out of them. The middle of each cake is densely pricked. Gushtli non is usually baked in a tandoor, but can also be baked on a greased sheet in the oven.

Flour 250, water 125, meat 50, yeast 10, red pepper, salt.

61. Chalpak

Yeast is dissolved in half the amount of water, the second half of salt water is added. Then, gradually adding flour and adding water, knead the dough, roll it into a ball, cover with a napkin and put it in a warm place for an hour. The finished dough is cut into pieces of 50–60 g each, balls are formed from them and cakes are rolled out 3–4 mm thick, allowed to approach under a napkin, and then baked in a greased cauldron until a golden crust forms on both sides.

Flour 250, water 125, yeast 10, vegetable oil (for frying), 65, salt.

62. Lozijan

Peeled garlic is crushed, poured into oil that has been previously heated and cooled to a temperature of 50 °, and lightly stewed over very low heat so that the garlic gives all its juice to the oil, but does not burn. Then add red ground pepper and mix. Store in a hermetically sealed glass container.

Garlic 50, sunflower oil 10, red pepper 5, salt.

63. Guraob

Whole brushes of unripe grapes are washed, passed through a meat grinder. The resulting mass is filtered into an enameled or glass dish through fourfold gauze, salt is added, stirred, covered with a lid and left for a day. The next day, the juice is poured into dry bottles, hermetically sealed and hung on a sunny wall. After 3-4 months, when the guraob turns red, it will be ready for use.

Grape juice 250, salt.

64. Piez ansur (pickled wild onion)

Wild onions (it grows in the mountainous regions of Uzbekistan) are peeled with a bone or wooden knife, put in glass or ceramic dishes, poured with 10% salt solution so that the onion is completely covered. After 3 days, the old brine is replaced with fresh. The operation is repeated 15 times within 45 days. Then the onion is poured with grape vinegar (or vinegar made from dry wine and vinegar essence: for 0.5 liters of wine - 15 g of vinegar essence) and left for 3-4 days. During this time, the onion, if it has darkened, turns white, acquires the necessary strength and taste, after which it will be ready for use.

Small onions are pickled in the same way.

Small onion 250, vinegar 3% 250, salt 400 (15 times per 250 liters of water – 27 g salt).

65. Quick-salted tomatoes

Ripe tomatoes are washed and allowed to drain. Each tomato is cut, without dividing, into halves, the slice is generously sprinkled with salt. Minced meat is prepared from garlic, cilantro, dill and parsley (chopped or passed through a meat grinder). Sliced ​​onions are fried in hot vegetable oil, cooled and mixed with minced green meat. The resulting mixture is thickly smeared with tomato slices. Then the tomatoes are placed in an enamel pan, first large ones, and smaller ones on top. Cover tightly with a lid and place in the refrigerator. A day later, tomatoes are served on the table.

Tomatoes 500, garlic 5, onions 40, vegetable oil 20, herbs (cilantro, dill, parsley) 15, salt.

66. Yaichmish

Prepared nuts (peeled and calcined) are crushed in a mortar or passed through a meat grinder along with washed raisins and corn oatmeal, any fruit essence is added, mixed. From the resulting sticky dough, balls the size of a walnut are formed and rolled in powdered sugar.

Nuts (shelled) 125, raisins 125, corn oatmeal 25, powdered sugar 15, fruit essence.

67. Carrot cue

Yellow carrots are cut into strips or stars, put in a bowl for jam, poured with water and put on low heat. When the carrots become soft, add sugar and cook over low heat until cooked: the carrots should become transparent, and the syrup should acquire a moderate density and viscosity (about the same as that of jam). For flavor, vanillin is added to the still hot syrup.

Carrots 250, sugar 250, water 375, vanillin.

68. Pumpkin cue

The pumpkin is rubbed on a coarse grater and dipped in boiling syrup. Cook all the time, stirring with a wooden spoon or stick. Saffron, citric acid are added to the finished cue.

Pumpkin 250, sugar 600, water 500, saffron, citric acid.

69. Kiem apricot

Unripe green apricots, in which the stone has not yet hardened, are pricked on all sides with a fork and put into a gauze bag, immersed in boiling water for 5 minutes, then immediately washed with cold water and dipped in sugar syrup. Cook until tender, skimming off the foam. Vanillin is added to the hot cue.

Apricots (green) 250, sugar 500, water 500, vanillin 5.

70. Bekmes grape

Ripe bunches of grapes are washed in cold water, juice is squeezed out of it and boiled over medium heat until thickened, stirring from time to time with a wooden spatula. The color of the finished bekmes is dark yellow.

71. Bekmes from mulberry berries

Juice is squeezed from peeled twigs and mulberry berries washed with cold water. The resulting juice is boiled over low heat until thickened. The color of the finished bekmes is dark red. Bekmes from mulberry berries is cooked in the sun. To do this, the juice is poured into enameled or porcelain dishes and placed in the sun. At night, the dishes are closed. After a few days, a thick mass forms.

72. Halvaitar

Fat or oil is heated in a heated cauldron, cooled, then flour is added and, stirring, put on fire. Pass until the flour turns brown. After that, sugar diluted in boiling water is poured into the cauldron. The mixture is boiled over low heat until thick sour cream. Shortly before readiness, nuts are added to the halvaitar, and after readiness - vanillin.

Lamb fat or melted butter 25, flour 40, sugar 50, water 190, walnut kernel 25, vanillin.

73. Bookman

The flour is passivated in oil (as in the preparation of halvaitar), a little water is added and stirred so that there are no lumps. Sugar is dissolved in boiling milk, combined with overcooked flour. The resulting mass is boiled over low heat until thickened. Bookman is served chilled.

Milk 250, flour 35, ghee 5, navat sugar 50.

Kyrgyz cuisine is very close to Kazakh and many dishes of these peoples repeat each other and often coincide in name.

The national type of meat is horse meat, but now the Kyrgyz mainly eat lamb (pork is completely excluded). Some horse meat dishes are very popular. For example, chu-chuk. It is made from chilled horse meat and hot fat. Meat cut from the ribs and fat from the flank are cut into pieces 25 cm long, sprinkled with salt, pepper, garlic is added, mixed and kept for a day. The processed intestines are turned inside out with the fatty part and filled (at the same time in two layers) with marinated meat and fat. The ends of the intestines are tied with twine, connected and boiled over low heat for about an hour. Then they make several punctures and continue to cook for another 1.5 hours.

The famous beshbarmak (in Kyrgyz - "tuurageenet") is prepared, unlike Kazakh, with a more concentrated sauce (chyk). In Northern Kyrgyzstan, dough is not added to beshbarmak, but instead a lot of onions and ayran (katyk) are introduced, and such a dish is called "Naryn". Beshbarmak and naryn are prepared from freshly slaughtered sheep, and they are eaten following a certain ceremony. The dish is served with a piece of boiled liver with a fatty piece of meat with a bone, and separately, in bowls, - broth. Bones with meat are distributed among the participants in the meal, depending on age, respect and position. Very often, fat tail fat is put into all meat dishes, and especially into minced meat. The Kirghiz love to flavor the meat with red and black ground pepper and herbs.

Meat combined with dough (hoshan, goskida, goshnan, manti, samsa) is just as popular as natural meat dishes.

Kyrgyz cuisine is rich in soups. They, as a rule, are prepared very thick with a variety of fillers from meat, flour products, and vegetables. A feature of Kyrgyz soups is that for them the base is first fried, and then it is poured with water.

The Kirghiz have a wide range of flour products. On holidays and celebrations, they are the decoration of the table. These are baursak, brushwood, turntables, kattama, chak-chak, etc. Cakes are prepared in various ways. Here is one of them, peculiar only to the Kyrgyz cuisine - kemech nan. The technology for preparing this dish is as follows. Ordinary yeast dough is prepared, then put in a medium-thick layer in a special oblong-shaped cauldron and baked at low heat. Kemech is also prepared in a different way. They make small rich cakes the size of a large coin, baked in ashes, put in hot milk and flavored with butter and suzma.

Flour dishes are often combined with dairy products - ayran, koumiss, home-made cheeses.

In recent years, much more potatoes and vegetables, various cereals, canned foods, and fruits have been consumed in the national Kyrgyz cuisine.

The range of cold dishes and snacks has been replenished with new meat and fish, vegetable dishes, while at the same time retaining their inherent features from ancient times. This is the abundant use of meat, offal, spices. A particularly common appetizer is "byzhy" - black pudding made from lamb lungs.

The sweet table of the Kyrgyz has its own characteristics and is also traditional, like that of the Kazakhs. Here, sweets are served before and after meals, or rather, they are not removed from the table at all. In addition to fresh fruits, melons, grapes, berries, the whole meal is also accompanied by tea. The Kyrgyz drink this drink not only at lunch, but also in the morning, at noon, and after dinner. Tea is usually served with boursaki (sour dough balls fried in fat) or other flour products - gokai, sanza, yutaza, tanmosho, jenmosho, kinkga. The Kirghiz drink mainly green slab tea with milk, salt, pepper and flour fried in butter. The most common is atkanchay: tea leaves, milk, salt. Tea must be brewed in a porcelain teapot and served in bowls.

The Kyrgyz love a sweet hot drink - a ball made from honey with the addition of black ground pepper, cinnamon, cloves, ginger, bay leaf.

Recipes of Kyrgyz cuisine

1. Salad "Susamyr"

Cabbage, radish and dzhusai (parsley) are chopped into strips and marinated separately. Boiled potatoes are cut into cubes, combined with pickled vegetables, green peas are added and mixed. When serving, the salad is stacked in a slide, seasoned with salad dressing and decorated with an egg and herbs.

White cabbage 60, sugar 5, vinegar 3% 10, onion 40, canned green peas 20, potatoes 40, egg 1 pc., greens 5, radish 20, dzhusai (parsley) 10; for tomato dressing: vegetable oil 10, egg (yolk) 1, vinegar 3% 3, squash 50, sugar 2, spices, salt.

2. Salad "Naryn"

Boiled meat is cut into strips, onion - into rings, radish - into strips and everything is mixed well. When serving, they are laid in a slide and decorated with greens.

Horse meat 100, onion 30, radish 120, parsley 5, salt.

3. Chu-chuk (sausages)

Horse meat and horse fat are cut from the ribs and salted. Prepared intestines are cut into pieces 45 cm long and one end is tied with twine. Meat and fat are simultaneously put into the intestine in two layers, and the ends of the resulting loaf are connected so that a round sausage is obtained. It is placed in cold water and boiled over low heat. An hour later, several punctures are made on it and cooked over low heat (1–1.5 hours). Then the sausage is taken out and cooled. When serving, it is cut along with the shell.

Horse meat (fatty) 440, horse intestines 40, spices, salt.

4. Shorpo (soup)

Lamb is chopped into portioned pieces (with bones), sprinkled with salt and pepper, put in a cauldron with fat and fried until golden brown, then add onion, cut into rings, and fresh tomatoes, pour in water, let boil for 5-10 minutes, put potatoes, cut into cubes, and boil until tender in a sealed container. When serving, sprinkle with herbs.

Lamb 170, potatoes 170, tomatoes 50, onions 20, mutton fat (raw) 30, pepper 0.5, herbs, salt.

5. Kyrgyz Lagman (thick soup)

Noodles are prepared from unleavened dough and boiled in salted water. Sauce is prepared from meat and vegetables. The meat, cut into small pieces, is fried until a brown crust forms, put radish, onion, pepper cut into small cubes and fry them together with the meat. Then add tomato puree, chopped garlic, pour in broth and cook until tender. When serving, warmed noodles are poured with sauce. You can add bell pepper to this sauce. Vinegar is served separately.

Beef 110, table margarine 15, wheat flour 100, onion 20, tomato puree 10, radish 80, garlic 5, soda 2, vinegar 3% 8, pepper 0.5, salt, herbs.

6. Kesme (Kyrgyz soup)

Lamb and tail fat are cut into cubes and fried until tender with the addition of tomato. Onions, blanched radish and dzhusai (parsley), cut into strips, are sautéed separately. Then passivated vegetables are placed in the meat, a little broth is added and stewed until tender, after which the remaining broth is poured in and brought to a boil. Noodles are introduced into the boiling broth with meat and vegetables and boiled for 3-5 minutes. Then finely chopped garlic is added and seasoned with spices. Soup is served in a kise (bowl).

Lamb 110, tomato paste 5, radish 40, dzhusai 10, onion 20, fat tail fat 10, garlic 5, bones 100, flour 30, egg 1/4 pc., salt, spices.

7. Batta (thick soup)

The sorted and washed rice is simmered. The sauce is prepared in the same way as for lagman (see description above). When serving, rice is poured with sauce.

Meat 80, rice 100, radish 40, vegetable pepper 30, animal fat 10, tomato puree 15, onion 15, vinegar 3% 5, pepper 1, salt.

8. Beshbarmak in Kyrgyz

Lamb is boiled in large pieces in a small amount of water with the addition of salt and pepper, then cut into thin slices 0.5 cm wide, 5 cm long. Unleavened dough is thinly rolled out and cut into oblong rectangles, boiled in broth, combined with lamb and chopped onion rings and poached in the broth, add salt and pepper. The broth is served separately in cups (bowls).

Lamb 160, onion 30, ground red or black pepper 0.5, wheat flour 60, water for dough 20, salt.

9. Kulchetai (meat with broth)

Lamb (in pieces of 1.5-2 kg) is boiled in water (3 liters of water per 1 kg of meat). The finished meat is cut into wide thin slices of 10–12 g each. Unleavened tough dough is rolled out like for noodles, cut into square pieces and boiled in broth. Onions, cut into rings, are boiled in a small amount of fat broth with pepper. When serving, the noodles are mixed with onions and meat is placed on it. The broth is served separately in bowls.

Lamb 120, wheat flour 80, onion 20, pepper 0.5, egg 1/2 pc.

10. Kattama (dough product)

Yeast is diluted in heated water, salt is added, a thick dough is kneaded and put in a warm place for fermentation for 3-4 hours. During the fermentation process, the dough is kneaded twice. The finished sour dough is cut into buns, rolled out, as for noodles, chopped onion sautéed with butter is put on it in an even layer, rolled up and folded 3-4 times in the form of a ball. Then it is rolled out again in the form of a round cake 1 cm thick and fried in a pan in a small amount of oil. The broth is served separately.

Wheat flour 80, table margarine 15, onion 15, yeast 2, meat broth 150, salt.

11. Issyk-Kul fried trout

The processed fish is cut into portions, breaded in flour and fried. Blanched radish is fried with onions. Separately, bell peppers are fried, chopped with straws, the tomato is sautéed and combined with radish and onions. When serving, the fish is garnished and decorated with green peas, squash, tomatoes and herbs.

Trout 150, flour 5, vegetable oil 20, onion 120, fresh tomatoes 80, radish 70, bell pepper 30, tomato puree 10, squash 50, green peas (passivated) 20, herbs 6, spices, salt.

12. Lamb stuffed with tail fat

Lamb is stuffed with pickled tail fat, garlic, dzhusai (parsley) and fried, then brought to readiness in the oven. Lamb is served with vegetables fried in fat tail fat, chopped with straws. Decorate with squash and greens.

Lamb 180, garlic 5, dzhusai 10, tail fat 20, vegetable oil 2; for garnish: tail fat 15, radish 70, onion 40, bell pepper 30, fresh tomatoes 20, tomato paste 10, eggplant 30, squash 50, spices, salt.

13. Cutlets "Ala-too"

Minced meat is prepared from the meat with the addition of milk and yolks, then it is cut into circles, in the middle of which they put the protein of a hard-boiled egg filled with green butter, and form zrazy. Products are lubricated with lezon, breaded and deep-fried. The zrazy is brought to readiness in the oven. When serving, sprinkle with herbs.

Lamb 170, milk 30, egg 1 pc., butter 20, herbs 3, flour 5, egg 1/2 pc., milk 5, bun 30, crouton bun 20, ghee for frying 15; for garnish: olives 20, green peas 40, herbs 3, squash 50, oil for pouring 10, french fries 50, spices, salt.

14. Susamyr (steak)

Beef tenderloin is cut across the fibers, lightly beaten, trying to give each piece the shape of a cake. Fat tail or kidney fat is cut into small cubes, sprinkled with salt and black pepper. Prepared lard is placed on the meat cake, the edges are wrapped, and the product is given a round shape. Beefsteaks are lightly dusted with flour and fried in melted butter.

Beef (tenderloin) 125, fat tail fat 20, flour 5, melted butter 10, pepper, salt.

15. Asip (sausage)

Lamb intestines are turned out, carefully processed and washed. Finely chop the liver, heart, lungs and lamb fat, add chopped onion, pepper, salt, raw rice and mix everything. With this stuffing, the intestines are stuffed in such a way that approximately 150-200 g of water can be poured into them per serving, after which the intestines are tied. When cooking, the intestines are pierced with a needle.

Rice 80, liver, heart and lungs 140, mutton fat (raw) 30, onion 25, mutton intestines (thick) 0.5 m, pepper, salt.

16. Goshnan (patties)

The yeast dough is cut into round cakes, small pieces of raw young lamb meat are placed on them, mixed with onions and seasoned with pepper and salt, covered with another similar cake, the edges of the cake are connected and pinched. Fry in a frying pan in a small amount of fat. When serving, cut into several pieces. The broth is served separately.

Lamb 100, flour 120, vegetable oil 15, onion 30, ground red pepper 1, yeast 3, salt.

17. Hoshan (patties)

The flour is divided into two parts, yeast dough is kneaded from one, and unleavened dough from the other. When the sour dough is suitable, it is mixed with unleavened dough, divided into pieces of 40-50 g, rolled out, put the minced meat and pinched, collecting the edges of the dough to the middle in the form of a knot, then fried on both sides in a deep frying pan with fat, after which it is poured one third of the height of the hoshan, quickly cover with a lid and leave the hoshan in this position for 5 minutes. When serving, water with vinegar or serve it separately. Minced meat is prepared as follows: meat and lard are passed through a meat grinder or chopped, onions, salt, pepper and water are added (15% of the weight of the meat).

Lamb 100, tail fat 15, butter 15, onion 70, flour 120, soda 1, yeast 2, vinegar 3% 25, ​​ground black pepper, salt.

18. Goshkiyda (pies)

Knead a cool unleavened dough in salted warm water, cut into pieces, which are rolled out into round cakes.

Minced meat is prepared: the meat is passed through a meat grinder with a large grate (or chopped), mixed with chopped onions, pepper, salt, adding a little water. Raw minced meat is placed in the middle of the cake, pinched, giving the whole product the shape of a ball. Baked in a tandoor. After baking, still hot products are smeared on top with melted table margarine.

Beef meat 130, wheat flour 100, onion 50, table margarine 4, ground black pepper, salt.

19. Gokai (dough product)

Soda mixed with flour is added to the finished sour dough, the dough is rolled out, as for noodles, cut into strips 6-7 cm wide, pulled out and rolled up in the form of a tube, which is mixed again and rolled out in the form of a cake, and fried in a pan in a small amount fat. Served with tea.

Wheat flour 80, ghee 10, soda 0.5, yeast 2, sugar 10.

20. Sanza

Unleavened dough with the addition of butter, eggs, soda and salt is cut into small round buns. Holes are made in the middle, lubricated with oil. After that, the edges are turned inside out and twisted until a thin ring of dough is obtained, which is folded into a figure and fried in fat. Served with tea.

Flour 80, butter 5, vegetable oil or cottonseed oil for frying 15, soda 0.5, egg 1/2 pc., salt.

21. Yutaza (dough product)

The finished sour dough is rubbed with flour, then rolled out, cut into strips, oiled and pulled out strongly, then rolled up, the ends are pressed down. They give the product a round shape, put it on cascans and steam it like manti. Served with tea.

Wheat flour 80, cottonseed oil 15, yeast 2.

22. Samsa (dough product)

Unleavened dough and minced meat are prepared from chopped raw meat, chopped raw onions, pepper is added. Pies are formed and baked in a tandoor.

Wheat flour 80, lamb 80, onion 50, melted mutton fat 3, red pepper 0.5, salt.

23. Kinkga (dough product)

Unleavened dough is kneaded with the addition of butter and baking soda, then rolled out into a layer 4-5 mm thick, cut into various figures and fried in hot fat (deep-fried). Served with tea.

Wheat flour 80, butter 5, soda 1, vegetable lard or cottonseed oil 20.

24. So-mosho (turntables)

Tang mosho is made from sour dough. On a table lubricated with vegetable oil, turntables are formed - twisted bundles of dough. Fry in plenty of vegetable oil. Hot turntables are served sprinkled with granulated sugar.

Flour 80, cottonseed oil 20, sugar 10, yeast.

25. Zhenmomo (dough product)

Sour dough is kneaded, allowed to rise, then mixed with unleavened dough in a ratio of 1: 1 and rubbed with baking soda, after which vegetable oil is added to the dough, rolled in flour and again rubbed with soda. This is done several times. The dough is divided into pieces, which are given a round shape, put on a grill (kaskan) and boiled like manti for a couple of 40-50 minutes.

Wheat flour 80, cottonseed oil 5, soda 0.5, yeast 3, salt,

26. Cookies "Aigul"

Pound butter, add sugar, eggs and beat well. Pour in flour, knead the dough and form it into cakes the size of a five-kopeck coin. They are baked on a baking sheet and glued two by two with a thin layer of jam.

Wheat flour 140, sugar 100, butter 75, eggs 2 pcs., jam 50.

27. Kurut

Whole milk is boiled, cooled, fermented with sour milk and placed in a room at room temperature. Then it is filtered through gauze (sour milk should have a thick consistency), salted, put under pressure for 5-6 hours and dried at 35-40 °.

Whole milk 1000, sour milk 200.

28. Halvaitar (sauce)

Flour is fried With melted fat tail fat until light brown, then diluted with hot water to the consistency of a thick sauce, put sugar and cook at a low boil for 20–25 minutes, stirring all the time. Khalvaitar is served with tortillas (nan) or rolls.

Wheat flour 100, sugar 30, fat tail fat 100.

29. Atkanchay (tea)

Strong tea is brewed, combined with milk in a ratio of 1: 1, brought to a boil, after which butter, salt, sour cream are added and boiled again. Atkanchay is poured into bowls and served with cakes.

Milk 100, tea 0.5, butter 5, sour cream 30.

30. Ball (sweet drink)

Put ginger, cinnamon, cloves, pepper, bay leaf into boiling water. After boiling, remove from the stove, tightly close the lid and let stand for 5-10 minutes, then add honey, stir and filter. Served hot.

Honey 25, black pepper, bay leaf, ginger 1, cinnamon 5, cloves 7, water 200.

31. Kyrgyz tea

Cream is poured into bowls and topped with strongly brewed salted tea. Baursaks are served with tea. They are prepared as follows: balls (15 g each) are formed from sour dough, which are fried in fat.

Georgian tea 0.75, cream 20, salt 2; for baursaks: flour 40, melted fat 7, yeast 0.25, sugar 2.

The close interweaving of historical destinies, similar natural conditions led to the similarity of Tajik cuisine with Uzbek. Both kitchens have approximately the same selection of combinations of food products, principles and methods of cooking, the same kitchen appliances. And yet, despite this similarity, there are many differences that allow us to talk about Tajik cuisine as a very interesting cuisine of the peoples of Central Asia in terms of culinary.

In the Tajik national cuisine, mutton, fat tail fat, offal, game (pheasants, quails, partridges), turkey are mainly used for cooking, less often - beef, goat meat, foal meat, in mountainous areas - yak meat. Pork is excluded completely.

Fish is consumed in limited quantities. Basically, these are gulmokhs (trout) and ishrmokhs (marinka), which are only fried.

Flour products occupy an important place in nutrition. There is even a saying: "Fish - once a month, beef - sometimes, and wheat bread and lamb - every morning." Favorite flour products are cakes, sambusa, chak-chak, sanza, manti. Cakes are used instead of bread. Their range includes over thirty items. They are prepared from yeast dough (obinon, kulcha, gaja), unleavened and puff, with fillers (with fat tail fat greaves, with wild herbs, onions, pumpkin, etc.). They are baked from flour of the highest and first grade in special ovens (tanurs) and ovens. Flat cakes are also prepared from corn flour (with the addition of pumpkin), as well as legume, eggplant. It is interesting that the highlanders bake them thin, and the inhabitants of the valleys - thick. Rice dishes (pilaf) and legumes (mung bean, beans, chickpeas) are also popular.

Among vegetables, carrots, potatoes, turnips, pumpkins are widespread. Of the fats, they use more mutton, beef and combined - "omehta" (50% animal fat and 50% vegetable oil), as well as cottonseed and linseed oil.

Salads and cold appetizers made from fresh vegetables occupy a special place in Tajik cuisine. They are served both as independent dishes and as an additional side dish to main courses, especially to pilaf, manti, kabobs, etc.

Soups are prepared in two ways: with preliminary frying of foods in fat and without frying, when foods are put into the broth with meat, taking into account the timing of their cooking. Soups are seasoned with pepper, garlic, wine vinegar. When serving, sprinkle with chopped herbs; katyk (a dairy product) is added to some soups.

A wide range of second courses. These are kabobs, manti, lagman, kuardak, moshkichiri, manpar, shavlya and, of course, pilaf. There are more than fifty varieties of pilaf, and they are popular not only in Tajikistan, but also abroad. There are some peculiarities here as well. One of them is that in some regions of the republic, rice is subjected to primary processing - it is poured with hot water and kept in it for 30 minutes. Tajik cuisine is famous for its wide variety of different dairy and lactic acid products. In summer, dzhurgat (fermented boiled milk), dug (skimmed fermented boiled milk), katyk (partially dehydrated dzhurgat with 80–85% humidity), drinks and dishes from them are widely used. In winter, they mainly use kurut (dried katyk in the form of small balls), from which kurutob is prepared. A summer drink, cholob, is prepared from katyk. To do this, katyk is diluted with chilled boiled water to a liquid state, served with herbs and pieces of food ice. Cholob is an excellent antipyretic drink. If katyk is diluted to medium density (like sour cream), and salt, pepper are added to it, and, if desired, chopped garlic, cilantro, raihan, khulbuy (mint), then it is served with the second meat dishes.

Tajiks from time immemorial eat cultivated and wild herbs, spicy vegetables. These are pudina (young sprouts of mint), raihan (basil), shealaf (medicinal black herb), yunuchka (young shoots of alfalfa), gashniz (coriander), khulbuy (mint), jag-jag (young shoots of dandelion), shilha (sorrel), chukri (rhubarb), toron (Bukhara buckwheat), roshak, kosruf, dill, green onion, parsley, etc. Herbs are used for cooking, marinating meat, kabobs and shish kebabs. Many spices and seasonings are used - zira (cumin), zirk (barberry), star anise, red and black pepper, garlic, jambil, vinegar, etc.

Fruits occupy a large place in the diet. They are eaten fresh and dried. Dried fruits - raisins, dried apricots (pitted apricots) - are served with tea, compotes are made from them, and raisins are sometimes put in tea. As a dessert, jam from cherries, sweet cherries, apples, strawberries, plums, and figs is often used. Carrot jam (murabbo) and national sweets (nyshalda, nabat, parvorda, lyavz, etc.) are especially widely used. Sherbets are popular. They are prepared from various fruits and berry juices with the addition of sugar syrup.

The main drink is tea. They drink it only from bowls, in small sips. Tea is often served cold (ihna tea). In Tajikistan, green tea is drunk mainly in summer, black tea is drunk everywhere in winter.

The order of serving dishes is somewhat unusual: at first, according to tradition, tea, cakes, sweets and fruits (fresh and dried), then soup and main courses are served. Vegetable salads are usually served with second courses on small plates.

Tajik cuisine recipes

1. Salad "Hissar"

Boiled and peeled potatoes, boiled carrots, boiled meat, cucumbers, tomatoes are cut into medium-sized cubes. Onion chopped. Boiled egg cut into slices. The products are combined, salt, pepper are added and laid out in a saucepan. When serving, water with katyk, decorate with egg slices and chopped herbs.

Lamb 120, egg 1/2 pcs., potatoes 30, carrots 25, fresh cucumbers 30, tomatoes 30, onions 20, katyk (sour milk) 26, herbs 15, spices, salt.

2. Ugro (noodle soup)

A broth is made from lamb or beef with the addition of onions and carrots. Pre-soaked peas are placed in the boiling broth, and 30 minutes before readiness, potatoes are placed and boiled over low heat. 10-15 minutes before the soup is ready, dip the eel into it, add salt, spices and cook over very low heat. When serving, put chopped boiled meat, sour milk, chopped greens into the soup.

Ugro is prepared as follows: a salt solution, an egg, water are added to the sifted wheat flour and a stiff dough is kneaded, kept for 30–40 minutes, then the dough is rolled into a layer 1–1.5 mm thick, thin noodles are cut and slightly dried.

Meat 125, onions 35, carrots 35, peas 60, potatoes 75, sour milk 60, herbs, bay leaf, pepper, salt;

for Ugro: flour 60, egg 1/2 pc., salt.

3. Ugro "Tajikistan"

Pre-soaked peas are placed in boiling broth and boiled for 50-60 minutes. Then put potatoes cut into large cubes, bring to a boil, add washed dry cherry plum, prepared noodles cut into small diamonds (1.5-2 cm), sauteed onions, salt, pepper and cook until tender. Served with poached meatballs. Seasoned with sour milk and herbs.

For meatballs: lamb 120, onion 10, egg 1/5 pcs., water 8, salt, spices, potatoes 100, peas 25, onion 40, for noodles: wheat flour 30, egg 1/5 pcs., water 65 , mutton fat or combined fat 10, cherry plum 10, katyk 30, cilantro 10, spices, salt.

4. Shima

Unleavened dough of medium viscosity is divided into pieces of 1.5–2 kg, giving them the shape of a sausage, greased with vegetable oil and left to proof for 5–10 minutes. Then each piece of dough is pulled out and twisted with quick movements of the hand, repeating this until the dough turns into thin threads, which are cut in the form of noodles and boiled in boiling water, and after boiling they are washed with cold water. The meat is cut into small pieces, fried with onions, tomato puree is added and fried for another 10-15 minutes. Then water, vinegar are poured into the dishes with meat and boiled until tender. Serve in a plate with warmed noodles, meat with sauce and sprinkled with finely chopped eggs and chopped garlic.

Wheat flour 150, beef 80, onion 80, garlic 10, cottonseed oil 20, vinegar 3% 10, tomato puree 20, egg 1/5 pcs., salt.

5. Naryn (soup)

Smoked and fresh lamb, lard and kazy are boiled until tender. Then they are taken out of the broth, cooled and cut into strips. Noodles are cooked and boiled in salted water. Serve in a bowl with meat, lard, kazy, noodles and sautéed onions, sprinkle with pepper and pour hot broth.

Lamb 40, smoked lamb brisket 35, kazy (horse sausage) 40, tail fat 10, onion 30, wheat flour 75, pepper, salt.

6. Shurbo (soup with peas)

Lamb is cut into pieces of 40–50 g, put into a boiler, poured with cold water, pre-soaked peas are added, carrots cut into slices, chopped onions are put, boiled for 3–5 minutes, coarsely chopped potatoes are added and boiled. 10-15 minutes before readiness, put whole red tomatoes, sweet bell pepper cut into rings, season with spices, salt and bring to readiness.

Lamb 160, lamb fat (raw) 20, potatoes 135, onions 30, chickpeas 20, carrots 40, tomatoes 30, bell peppers 20, greens 10, pepper, salt.

7. Soup from chickpeas (peas)

Fatty lamb is washed, poured with cold water and boiled over low heat. The resulting foam is removed, the fat is collected in a separate bowl during the cooking process. An hour after the start of cooking, put finely chopped onions and bring to readiness (2–2.5 hours). At the end of cooking, put a few pieces of bay leaf and lightly salt. Peas are cleaned, washed thoroughly and soaked in warm water so that they are completely immersed in water. After about an hour, add another 2 liters of warm water. After another time, water is added and this is repeated for 5 hours. After the third filling, the peas are salted and mixed. If the peas begin to crack, then this indicates that they are ready for further processing. When, after the fifth filling, it stops taking in water, the excess is drained, the peas are thrown into a sieve, sprinkled with soda, mixed well, rolled up in a canvas or linen napkin and kept like that for an hour. After that, the peas are thoroughly washed several times to completely remove the soda. Prepared peas are poured into warm broth, brought to a boil over low heat and boiled, avoiding bubbling, periodically adding boiling water in small portions so that the level of broth recorded after the start of cooking does not decrease. Soup should be cooked in this way for 5 hours. At the end of cooking, put salt and spices - bay leaf and pepper (crushed, but not ground). When serving, the previously skimmed fat is added to the soup.

Chickpeas (mountain peas) 250, lamb 250, onion 75, black peppercorns, soda, bay leaf, salt.

8. Oshi-sielaf (soup)

Finely chopped onion is fried in hot oil, flour is added, it is lightly fried. Gradually pour in water and stir the flour so that there are no lumps, boil and add more water. When the water boils, put salt, pepper, diced potatoes, after 20 minutes add chopped sielaf (sorrel), after 10 minutes - greens, let it boil. Ready soup is infused for 8-10 minutes. When serving, season with sour milk.

Onion 75, sunflower oil 15, flour 60, sielaf (sorrel) 50, sour milk 90, potatoes 75, herbs (dill, basil, cilantro) 10, salt.

9. Brikchaba (soup)

Finely chopped onions, carrots, tomatoes are fried in pre-heated oil or lard, poured with water. After boiling, put washed rice, 20-25 minutes before readiness - diced potatoes, season with salt and pepper. When serving, chopped greens and sour cream are put in the soup.

Rice 60, onions 75, carrots 35, tomatoes 60, fat tail fat or vegetable oil 20, potatoes 185, sour cream 60, herbs (cilantro and basil) 15, ground red pepper, bay leaf, salt.

10. Shkarob

Green onions, cilantro, parsley and basil, chilli peppers are finely chopped and ground together with salt until a thick mass is formed, which is diluted with warm boiled water. Pieces of freshly baked rich cakes are placed in a deep dish, poured with the resulting liquid green puree, sour milk is added.

Green onion 50, greens (cilantro, parsley, basil) 25, red pepper 10, sour milk 125, kulcha flatbread 5, salt.

11. Pieba (onion soup)

Finely chopped onions are fried in melted tail fat, poured with water, dried apricots are added and boiled for an hour over low heat. Ready soup is seasoned with salt, herbs. When serving in soup, pieces of cake are crumbled.

Fat tail fat 25, onion 200, dried apricot 75, herbs (cilantro, basil) 10, salt.

12. Atom

Lamb fat is heated, heated, finely chopped onion is fried in it, then flour is added, fried until golden brown, water is poured in and stirred so that lumps do not form. The contents are boiled for 8-10 minutes, seasoned with salt. The finished soup should have the consistency of sour cream. Add butter before serving.

Lamb fat 100, flour 160, water 500, butter 10, onion 35, salt.

13. Guja (jugara soup)

Djugara (a local variety of corn) is fried with continuous stirring. When frying, the dzhugara cracks and acquires a pleasant taste. The prepared dzhugara is dipped into boiling water and simmered over low heat until a semi-thick consistency, stirring occasionally.

Salt, pepper, herbs and sour milk are added to the finished soup.

Dzhugara 250, sour milk 125, herbs (cilantro and basil) 15, ground red pepper, salt.

14. Qashq (soup)

Legumes and cereals are sorted, washed separately and soaked for 30-40 minutes, then washed again, poured with water. As soon as the water boils, it is drained. After that, the mixture is poured with water, lamb legs, meat are placed and boiled over low heat. An hour later, onions, part of the bay leaf and herbs are laid, boiled for another 5 hours. 15 minutes before readiness, put the remaining herbs and spices, except for red pepper and salt, which are added at the time of readiness, after which the soup is allowed to brew. Kashk is prepared without meat, but then before serving it is seasoned with sour milk or sour cream.

A mixture of cereals and legumes (in equal volumes – beans, mung beans, chickpeas, wheat, rice) 400, lamb leg 1 pc., lamb with bone 125, onion 75, greens (cilantro and basil) 30, ground red pepper, bay leaf, salt.

15. Tajik barbecue

The lamb pulp is cut into pieces weighing 20–25 g, salted, peppered, mixed With finely chopped onion, zira, pour over with vinegar and put in the cold for 3-4 hours. Then pieces of meat are strung on a skewer and fried over hot coals. Serve sprinkled with chopped onions and herbs.

Lamb 220, onion 20, vinegar 3% 5, zira 1, herbs 10, ground black pepper, salt.

16. Steppe barbecue

Lamb is cut into strips 10–15 cm long, minced meat is placed on them, wrapped, strung on skewers and fried over hot coals. When serving, sprinkle with herbs.

Minced meat is prepared as follows: onions, garlic, greens are finely chopped, seasoned with pepper, salt and mixed thoroughly.

Lamb 280, onion 20, garlic 2, herbs 25, ground black pepper, salt.

17. Lamb shish kebab with tail fat

Boneless lamb is cut into pieces weighing 20–25 g, sprinkled with pepper, moistened with lemon juice mixed with grated onion and put in an earthenware or wooden dish and kept in the cold for 5–6 hours. Fat tail fat is boiled in a piece for half an hour, then cut into thin pieces and strung mixed with lamb on a skewer (skewer). Roast in the grill, periodically stirring the lamb, pour over with a salt solution. The garnish is served with thinly sliced ​​onions or green onions, tomatoes, spicy cold sauces.

Lamb 160, tail fat 60, onion or green 60, tomatoes 100, lemon 1/2 pc., South sauce 30, pepper, salt.

18. Barbecue in a cauldron

The pulp of fatty lamb is cut into pieces of 25-30 g, sprinkled with salt, pepper, poured with wine vinegar and put in a cool place for 2 hours. Put diced tail fat, prepared meat into a heated cauldron and fry under a lid over low heat until cooked (15-20 minutes). Ready shish kebab is laid in a slide on a dish, sprinkled with chopped herbs and chopped onions, lightly poured with wine vinegar.

Lamb 250, tail fat 25, wine vinegar 30, onion 50, greens (cilantro, dill) 10, pepper, salt.

19. Amateur barbecue

The pulp of the hind leg, lamb loin is cut into pieces of 40-50 g, mixed with finely chopped green onions and tail fat, cut into thin slices, sprinkled with salt, ground black pepper, poured over with dry red wine and put in a cool place for 2-3 hours . Then the meat is strung on skewers mixed with slices of tail fat and fried over hot coals. Separately fried tomatoes, also strung on skewers. When serving on a dish, skewers with meat and tomatoes are mixed, sprinkled with chopped herbs, poured with lemon juice. Juice from fresh tomatoes is served separately.

Lamb 220, tail fat 15, fresh tomatoes 50, green onions 10, dry red wine 10, lemon 15, herbs 10, ground black pepper, salt.

20. Kidney shish kebab

Washed lamb kidneys are cut into pieces weighing 20–25 g, sprinkled with salt, pepper, strung on skewers and fried over hot coals. Ready kebabs are removed from skewers and placed on a dish. Served with fried tomatoes, pour vinegar over the kidneys and sprinkle with chopped green onions.

Lamb kidneys 170, fresh tomatoes 190, vinegar 3% 5, green onions 15, ground black pepper, salt.

21. Pamir meat

Lamb is cut into small pieces and fried in hot fat along with diced onions and carrots. Season with salt, pepper and bring to readiness over low heat.

Meat 200, fat 25, onion 60, carrot 60, pepper, salt.

22. Meat in its own juice

Lamb pulp is cut into pieces of 25-30 g, mixed with finely chopped onion, chopped herbs, spices, salt. Then they are placed in a cauldron and, under a lid, over low heat, bring to readiness.

Meat 200, onion 60, herbs 25, spices, salt.

23. Nahudshurak

Large pieces of meat, along with the bones, are boiled, peeled carrots, finely chopped onions, potatoes are added and brought to readiness. Then the meat, carrots and potatoes are taken out and cut into strips. In the same broth, pre-soaked peas are boiled, which, a few minutes before they are ready, are salted, seasoned with red pepper and spicy herbs. The broth is filtered, the peas are mixed with meat, potatoes and carrots, sprinkled with finely chopped onions, ground red pepper and chopped herbs. The broth is served separately.

Meat 250, carrots 125, potatoes 125, onions 60, chickpeas 115, herbs 10, pepper, salt.

24. Osh-tuglama (meat with rice)

Part of the carrot (2/3 of the norm) is boiled whole with a piece of lamb (2/3 of the norm). The rest of the meat is fried in tail fat until half cooked in a cauldron with onions and carrots, cut into strips, and poured with broth. Then put the rice and, under the lid, bring to readiness. When serving, boiled meat and carrots, chopped into strips, are placed on rice and sprinkled with chopped green onions.

Lamb 150, rice 200, tail fat 60, carrot 100, onion 75, green onion 10, salt.

25. Kavurdok (roast)

Lamb (brisket, loin, shoulder blades) is chopped into pieces of 40–50 g each, fried until golden brown, onion, chopped carrots (slices), tomatoes are added and fried all together. Then they pour it with water, stew for 25-30 minutes, add salt, bell pepper, potatoes, cut into large slices, and continue to simmer under the lid until tender. When serving, sprinkle with herbs.

Lamb 150, potatoes 200, onions 60, carrots 40, fresh tomatoes 75, salomas 15, herbs 5, bell peppers 20, spices, salt.

26. Kabob "Rohat" (sausages)

Lamb together with onions is passed through a meat grinder twice, salt and pepper are added and cut into oval-elongated kabobs (sausages). Then they are breaded in flour and lightly fried. Onions, cut into rings, are separately sautéed until cooked, put prepared kabobs, pomegranate seeds in it and bring to readiness under a lid over low heat. Sprinkle with herbs before serving.

Lamb 300, melted butter 25, wheat flour 15, onion 65, pomegranate 35, herbs 15, spices, salt.

27. Shakhlet (stuffed cabbage)

Minced beef meat is fried with onions and mixed with boiled rice. Minced meat is wrapped in a film of internal fat, tied with a thread and boiled in broth. Sour cream sauce is served separately.

Meat 100, beef fat for minced meat 5, onion 10, rice 20, internal lamb fat with film 100, sour cream sauce 50, salt.

Pilaf

Tajik pilafs are generally similar to Uzbek ones in their preparation and main products. A small technological feature is only that for Tajik pilaf rice is sometimes soaked for 1–2 hours in warm salted water before laying, which speeds up its cooking. The most frequent additions to the Tajik pilaf are chickpeas (previously soaked for 10-12 hours), quince, cut into slices or small cubes, and garlic, which are laid whole heads. The amount of these components is usually about 250 g for each kilogram of rice.

Ugro pilaf is often made in Tajikistan, for which, instead of rice, they use groats made from noodles. This cereal is prepared as follows: from 400 g of flour, one egg and 40 ml of water, knead a tough elastic dough, cover it for half an hour with a damp towel, then roll it into a thin layer 1 mm thick, roll it into a roll, cut thin noodles 2 mm thick, give it let dry and then grind into a homogeneous grain the size of a grain of rice. The grits are lightly fried in a separate bowl in overheated oil and transferred to zirvak only after water, lard, spices are added to it and it boils thoroughly with them. In such a zirvak, there should be enough oil (slightly higher than the usual norm), since, unlike rice pilafs, water cannot be added to it. Therefore, groats are threatened only with zirvak liquid.

Both in Uzbekistan, Azerbaijan, and in Tajikistan, various types of pilafs are prepared, differing in local components. So, in Dushanbe and Khojent pilaf, instead of minced meat, more complex meat products are used from various minced meats: minced meat with eggs, minced meat with grape leaves, which are put into zirvak immediately after its preparation, but before filling with water.

Almost all pilafs in Tajikistan are eaten with a salad of mountain rhubarb (rivocha), which is peeled from the upper skin - the film, cut across the fibers into pieces 1 cm long and lightly salted.

28. Tajik pilaf

In a cast-iron cauldron, the fat is strongly heated and a whole peeled onion and a peeled bone are fried in it, they are taken out, then meat cut into small pieces, chopped onions, carrots cut into strips are put, everything is fried until a golden crust forms. After that, water is poured in, salt, pepper, barberry, cumin are added, boiled over low heat, pre-soaked rice is poured in, leveled and after boiling, brought to readiness under the lid.

Rice 125, lamb 100, fat 50, carrot 100, onion 60, spice mix, salt.

29. Plov in Dushanbe

Lamb pulp, along with onions, garlic, is passed through a meat grinder. Add salt, pepper to the resulting mass and mix thoroughly. Ready minced meat is cut in the form of flat cakes, in which peeled hard-boiled eggs are wrapped, minced meat is pinched and fried in a separate bowl in lard until half cooked. Finely chopped onions are placed in very hot fat, lightly fried, then chopped carrots are fried, poured with water and allowed to boil. After that, the eggs stuffed with meat are laid in one layer, salt, pepper, zira, barberry are added, then pre-sorted and washed rice and everything is leveled with a slotted spoon (hot water is added if necessary). When all the liquid is absorbed by the rice, the cauldron is tightly closed with a lid and the pilaf is brought to readiness over low heat for 25-30 minutes. When serving, pilaf is laid in a slide, meat is placed on top with eggs, cut into 2-4 parts and sprinkled with chopped herbs.

Separately, fresh cherries, pomegranate seeds or vegetable salads are served with pilaf.

For minced meat: lamb 120, onion 80, garlic 5, egg 1 pc., lard for frying 15; for pilaf: rice 100, melted lard 25, carrots 100, onion 50, cumin 1, barberry 5, herbs 10, salt.

30. Khodjent pilaf

Minced meat is prepared from the same proportion of meat, garlic, black pepper as for Dushanbe pilaf (see description above). Grape leaves are washed in cold water, then scalded with boiling water to make them elastic, and minced meat is wrapped in them. Then each cabbage roll is pierced in the center at the junction of the ends of the sheet with a needle and thread and several cabbage rolls are strung on the thread, tying them with a ring. Stuffed cabbage prepared in this way is immersed in ready-made zirvak, where, in addition to onions and carrots, small cubes of meat are also fried. After dipping cabbage rolls, zirvak is poured with 0.5 cups of water, seasoned with spices, salt and stewed for 15 minutes over low heat. Then rice is laid and pilaf is cooked like Dushanbe pilaf.

31. Gelak palav (pilaf with meatballs)

The pulp of lamb or beef, along with onions and garlic, is passed through a meat grinder. Salt, cumin are added to the resulting mass, mixed thoroughly and put in a cold place for 2-3 hours. Then meatballs weighing 20–25 g are formed. Onions and a part of carrots, chopped into strips, are fried in very hot fat, poured with water so that the water covers the food, bring to a boil, lay the meatballs and stew for 10–15 minutes. After that, add the rest of the carrots, water, salt, spices, add pre-soaked rice and bring to readiness. When serving, they are laid in a slide, meatballs are placed on top and sprinkled with chopped herbs. A salad of onion, pomegranate and other vegetables is served separately.

For meatballs: lamb 115, or beef 110, onion 30, garlic 2, cumin 1, or anise 1;

for pilaf: rice 100, carrots 120, onion 40, lamb fat 40, zira 1, barberry 5, herbs 10, salt.

32. Ugro-pilaf

The meat is cut into pieces of 25–30 g each, fried until golden brown, add onions and carrots, cut into strips, and continue to fry for another 10–15 minutes. Unleavened dough is kneaded from flour and water, rolled out thinly, cut into noodles and dried in an oven until golden brown. Then the noodles are cooled and pounded to the size of rice grains, placed in a bowl with fried meat, poured with water and boiled until tender. When serving, pilaf is sprinkled with chopped herbs.

Lamb 110, melted fat 40, onion 50, carrot 100, herbs 10, salt, spices; for noodles: flour 150, water 75.

33. Pilaf with chicken

The chicken is chopped and fried until golden brown, chopped onions, carrots, chopped into strips are added, and they are fried all together for 5-10 minutes. Then they are poured with water, stewed for another 10-15 minutes, pre-soaked rice is laid and boiled. When the liquid has been absorbed by the rice, close the lid of the cauldron tightly and bring to a boil over low heat. When serving, pilaf is laid in a slide, chicken pieces are placed on top and sprinkled with chopped herbs. Fresh vegetable salads are served separately.

Half-gutted chickens 200, baked bacon 40, rice 100, onion 50, carrots 120, herbs 10, spices, salt.

34. Palovi "Havaskor"

In heated to 180–190 ° fat, onion, cut into strips, is sautéed, meat is placed and fried until golden brown. Then add chopped carrots, fry for another 7-8 minutes, pour water so that it covers the food, add pre-soaked peas and stew for another 20 minutes. After that put raisins, cumin, barberry, salt, pepper, washed rice, add water and cook until done. When serving, pilaf is laid in a slide, pieces of meat are placed on top and sprinkled with herbs.

Lamb 160, melted fat 60, carrots 130, onion 50, peas 10, raisins 10, barberry 5, rice 120, herbs 15, spices, salt.

35. Shavlya

The fried pieces of lamb are poured with hot water or broth, salt, pepper, chopped carrots are added and brought to a boil. Then add passivated onions, rice and cook until thickened. After that, close the dishes with a lid, put in the oven and bring to readiness.

Rice 80, lamb 60, lamb fat 15, carrots 40, onion 15, pepper, salt.

36. Hushan

A stiff dough is kneaded from flour, eggs, water, salt, after 30-40 minutes it is rolled into a layer 2 mm thick and cut into rhombuses or squares 5 × 5 cm. The meat is passed through a meat grinder with a large grill or finely chopped, mixed with pre-soaked and peeled chickpeas, add finely chopped onion, salt, spices, mix thoroughly. Dumplings are stuffed with this stuffing, which are fashioned in the form of crescents or triangles. Dumplings are fried in hot oil until golden brown. To prepare meat sauce (kayla), small pieces of meat with bones are fried together with diced onions, chopped beets, turnips, small cubes - potatoes are added, everything is mixed and continue to fry for another 5-7 minutes, then pour in a little water, add salt and bring to a boil. Fried dumplings are placed on top, covered with a lid and put on low heat for about 40 minutes. 10 minutes before readiness put spices. When serving, put vegetables in a dish or plate, then dumplings, pour sauce over everything. Ready hushan can also be filled with katyk or sour cream.

For the dough: wheat flour 120, egg 1/2 pc., water 50, salt; for minced meat: lamb (pulp) 100, chickpeas 115, onion 60, red and black ground pepper, salt; for kayla:

meat 125, onion 50, potatoes 125, turnips 600, beets 175, tail fat or vegetable oil 25, herbs 5, ground red and black pepper, salt.

37. Khalisa

A traditional Tajik dish, which can only conditionally be attributed to porridge. Usually khalisa is prepared for various celebrations. The preparation of khalisa consists of three operations that are performed simultaneously. High-quality spring wheat is sorted, thoroughly washed, filled with water and boiled for 1.5 hours. Then they are thrown into a colander, after which the somewhat dried grains that do not contain enough moisture are passed through a meat grinder with a fine grate. The resulting thick mass is transferred to an enamel bowl and covered. Meat is boiled in a separate boiler (preferably lamb, but beef or veal can be), removing foam from the surface of the broth. An hour after boiling, finely chopped onions are added, after which they are boiled for another 2-3 hours. The prepared wheat mass is lowered into the cauldron with meat, mixed thoroughly so that lumps do not form, and simmer for 3-4 hours, stirring occasionally. Khalisa should be lightly salted, as it is usually sprinkled with powdered sugar mixed with cinnamon when served. The finished khalisa is placed on a dish, poured with kaila on top. Kayla is cooked like this: meat and onions are passed through a meat grinder, fried in a separate bowl in hot oil, along with carrots cut into rhombuses and pre-soaked chickpeas. Then add a little water and boil until tender, then salt and pepper.

For khalisa: wheat 250, meat 250, onion 125, powdered sugar, cinnamon, salt;

for kaila: meat 125, peas 50, carrots 75, onions 75, vegetable oil 50, pepper, salt.

38. Manti from sour dough

Yeast is diluted with warm water, salt, sifted flour, water are added, kneaded well, and then left to ferment for 1.5–2 hours. The finished dough is divided into pieces of 25-30 g each and rolled out of them into thin cakes with a thickened middle. Lamb pulp and fat tail fat are chopped with a billhook or passed through a meat grinder with a large grate, finely chopped onion, salt, pepper are added, everything is mixed. Minced meat is placed on each cake, the edges are pinched to the middle, giving the manti a round or oval shape. Steamed. Serve with sour milk, cream or butter.

For the dough: wheat flour 120, water 400, yeast 5, salt; for minced meat: lamb 150, tail fat 25, onion 50, pepper, salt.

39. Manpar

An egg is beaten into the sifted wheat flour, water is poured in, salt is added, a stiff dough is kneaded and left to proof for about an hour. Then the dough is rolled out into a layer 1–1.5 mm thick and cut into 1 × 1 cm squares, boiled in salted water and oiled. The meat is cut into small pieces, fried together with chopped onions, chopped tomatoes are added, poured with boiling water, seasoned with salt, bay leaves, pepper and simmered over low heat for 10-15 minutes, then put diced potatoes and sweet peppers. A few minutes before the kaila is ready, garlic and spicy herbs are added.

Beat eggs, add milk, flour, salt and pour into a frying pan heated with oil. When the finished omelet has cooled down a bit, cut it into thick noodle strips. When serving, the noodles are warmed up, poured with chili, sliced ​​omelette is placed on top and sprinkled with herbs.

For the dough: wheat flour 120, egg 1/2 pc., water 60, salt; for kaila: meat 125, vegetable oil 25, onion 50, tomatoes 50 (or tomato paste 10), potatoes 125, sweet peppers 25, greens (cilantro and basil) 10, garlic 5, red and black ground pepper, salt;

for an omelette: egg 1 pc., milk 40, flour 5, vegetable oil 5, salt.

40. Sambusa-varakhin (patties)

Unleavened dough is rolled into a thin cake, greased with melted butter and wrapped in a tourniquet. Then the tourniquet is twisted in a spiral and cut into pieces of 50 g each. Each piece is rolled out in pus to a thin cake, which is greased with oil, minced meat is placed on it, and then the edges are pinched, giving it the shape of a triangular pie. Baked in an oven.

To prepare minced meat, the minced meat is sprinkled with pepper and fried with chopped onion.

Wheat flour 40, melted butter 15, lamb 50, onion 6, pepper, salt.

41. Kulcha

Yeast is diluted in warm milk, mutton fat, salt, sifted wheat flour are added and the dough is kneaded. Leave it to ferment for 3-3.5 hours in a warm place. The finished dough is divided into pieces of 200 g, from which round cakes with thick edges 12–15 cm in diameter are made, the middle of the cake is pricked. Kulcha is baked in special ovens - tanurs, but it can also be baked in the oven (in this case, the cakes are made smaller).

Wheat flour 250, milk 60, mutton fat 10, yeast 10, salt.

42. Pilita (dough product)

The sour dough is laid out on a table, greased with vegetable oil, and cut into equal pieces, then rolled out into strips 60–70 cm long, folded in half and interlaced. After that, they are fried in a large amount of fat. Finished products are sprinkled with powdered sugar when hot.

Wheat flour 50, sugar 10, cottonseed oil 10, yeast.

43. Tukhum-barak (dough product)

Unleavened dough mixed with milk, thinly rolled, cut into strips 20 cm long and 8 cm wide, the strips are folded in half along the length, the edges are pinched on both sides so that bags are obtained, which are filled with minced meat and pinched on the third side. Tukhum-barak is boiled in boiling salted water.

To prepare minced meat, fry chopped onions in very hot melted butter, then cool and add finely chopped hard-boiled eggs. Sour cream is served separately to the tukhum-barak.

Wheat flour 100, melted butter 50, egg 3 pcs., onion 15, milk 25, sour cream 20, salt.

44. Shirmol

To make a starter, anise seeds are boiled in a small amount of water. Crushed chickpeas are poured with aniseed water. A little bran is poured into a small cauldron, a cup of peas is placed on them, covered with a bowl, bran is poured on top and the cauldron is covered. The cauldron is placed on stones or bricks and smoldering coals are placed under it so that they do not touch the bottom of the cauldron. It is important that the boiler has a constant warm temperature for 12-14 hours. By that time, the peas will begin to secrete foam - this will be the starter. Remove the foam with a spoon, dilute it in water, add half the flour and knead the dough - paigir. Pygir is rolled into a ball, covered with a napkin and left for 5-6 hours. Then add the rest of the flour, water, knead and knead the dough well, let it stand for 20 minutes, make cakes 1 cm thick in the center and 3 cm along the edges. The center is pricked with a fork, and the edges are slightly cut with a knife.

Shirmol is baked in hot tanur. Smaller cakes are also baked in the oven, preheated very well. The temperature is gradually reduced as it bakes (about 20 minutes).

Wheat flour 250, water 125, chickpeas 60, wheat bran 30, anise seeds 3, salt.

45. Tortillas made from a mixture of corn and wheat flour

Corn flour is mixed with sifted wheat flour, and from 1/3 of this mass, fresh batter is kneaded on water, finely chopped fat tail fat, chopped onions, herbs, spices are added to it, the rest of the flour is added and kneaded well (so that the dough falls behind the hands), leave 30 minutes for proofing. Then flat cakes 1.5 cm thick and 10-12 cm in diameter are formed and baked in a closed, oiled frying pan on coals or in hot ash.

Wheat flour 80, corn flour 80, fat tail fat 25, onion 20, dill 10, cilantro 5, ground red pepper, salt.

46. ​​Chaholdakh

From milk, fat, eggs, sugar and flour knead unleavened pastry dough. Long bundles are formed from the dough, cut into small pillows and fried in hot oil until golden brown. The finished chaholdah is sprinkled with powdered sugar.

Wheat flour 160, milk 60, egg 1/2 pc., fat 10, sugar 10, vegetable oil 150.

47. Choi kabud (green tea)

Porcelain teapot is rinsed with boiling water, dry green tea is added, poured with boiling water, covered with a linen napkin and allowed to stand for 4-5 minutes. You can also immediately after brewing (25-30 seconds) hold the kettle on low heat. Cakes and sweets are served separately.

For a 1 liter kettle – tea 4 g.

48. Shirchoy (tea)

Tea is poured into boiling water, boiled milk is added and brought to a boil, after which it is seasoned with butter and salt.

Milk 150, green tea 1, water 50, butter 10, salt.

49. Grape sherbet

For the preparation of sherbet, unripe grapes are used. Grapes are peeled, washed, poured with water and boiled for no more than 3 minutes, then cooled, juice is squeezed out, sugar syrup is added, allowed to boil and cooled.

Grapes (unripe) 250, sugar 125, water (for grapes) 90, water (for syrup) 125.

50. Lemon sherbet

Remove the zest from the lemons, crush, dry. Lemon juice is squeezed out. Syrup is boiled from water and sugar, the zest is lowered into it, boiled for 2-3 minutes. Pour lemon juice into hot syrup, stir well and cool.

Lemon 50, sugar 100, water 190,

51. Strawberry sherbet

Fresh strawberries are sorted, cleaned of stalks, washed under running water, squeezed out the juice. Sugar syrup is prepared, cooled slightly and mixed with strawberry juice. Ready sherbet is cooled.

Strawberries 250, sugar 50, water 125.

52. Cherry sherbet

Prepare sugar syrup. The pits are removed from the cherries, the juice is squeezed out. Cherry juice is mixed with syrup that has not yet cooled down, stirred and cooled.

Cherry 250, sugar 400, water 125.

53. Pomegranate sherbet

The pomegranate juice is squeezed out. Sugar is diluted in water, syrup is boiled. Pomegranate juice is poured into hot syrup, stirred and cooled.

Pomegranate 250, water 250, sugar 100.

54. Pashmak (sugar halva with flour)

Sugar is dissolved in water, citric acid is added and boiled until a thick caramel mass is formed. It is poured onto a metal or marble slab and drawn out until a white color appears. By this time, melt the butter in a separate bowl, put flour in it and, stirring, bring to a light yellow color. The prepared flour is distributed in an even layer over the hot stretched caramel mass, trying to mix them as best as possible. The resulting mass is pulled into thin threads like a lagman, cut into small pieces and rolled into sausages. Pashmak is a very unstable product, during storage it becomes moist and loses its shape, so it is made in small quantities and consumed immediately.

Sugar 250, wheat flour 40, ghee 10, water 65, citric acid.

The huge desert spaces with rare oases of Turkmenistan led to cattle breeding and contributed to the fact that meat and milk became the main food products.

After the Great October Socialist Revolution, the conditions of life and life of the Turkmen people radically changed. Significant changes have taken place in the national cuisine of the Turkmen during the years of Soviet power. New products, in the past hardly accessible to the broad masses of working people, appeared: potatoes, tomatoes, cabbage, pasta and confectionery, sugar, various canned fish, meat and vegetables. The diet has become much richer. But Turkmens still cook their favorite dishes from meat, flour and dairy products. Lamb, goat meat, camel meat, less often beef, are included in the daily menu of the population. Dishes are prepared mainly from natural meat.

In most cases, the preparation of meat comes down to frying its small pieces in its own fat with further stewing in earthenware (this is “govurma” - a dish similar to the Uzbek and Kazakh “kavurdak”) or frying the meat of young animals over hot coals “kebala” or “ ball"). At the same time, kebab from the meat of a young mountain goat is considered a purely national Turkmen shish kebab (“key-ikjeren kebap”).

The Turkmens have such methods of cooking and preserving meat that are not found in other Central Asian peoples. Special climatic conditions contribute to this: high air temperature, dry hot winds and strong heating of the sand. One of these methods is drying meat in the wind under the scorching sun. Very large pieces of meat are strung on the tip of a high pole and left for several days. Such cured-dried meat is called "kakmach".

Combinations of meat with other products have already begun to be used in modern Turkmen cuisine: meat and flour, meat and cereals, meat and vegetables. These dishes are similar to pilafs, manti, beshbarmak already known to us, but the Turkmens have their own differences and other names. So, pilafs are called "ash", beshbarmak - "gulak" (among the Tekins - "squirrel", Yomuds - "kurtuk"), manti - "berek". The Turkmens also have their own, national, meat-cereal and meat-flour dishes: ogurjali-ash, yshtykma, etli unash, gatykli unash.

Of all the Central Asian cuisines, only Turkmen in a number of regions, especially those adjacent to the Caspian Sea, widely uses fish in their diet, and among the Ogurjaly people, it even occupies a central place in the kitchen. Ogurdzhalin Turkmens have adapted fish to the traditional Central Asian technology, i.e. they are fried on a spit or in overheated oil in cauldrons and consumed with sesame, rice, apricots, raisins, pomegranate juice, i.e. with products that, from the point of view of a European, are not combined with fish. Ogurdzhalins mainly use sturgeon, stellate sturgeon, as well as sea and river pike perch, catfish, mullet, carp and kutum. The use of all herrings, which have a specific smell that is not combined with a sweetish-sour seasoning that goes with fish, is absolutely excluded.

In the diet of Turkmens, especially the rural population, a large place is occupied by flour products. National Turkmen bread - churek; it is baked outdoors in special tandoor ovens. Bread is made from sour, unleavened (petyr-chorek) and puff (gatlam) dough, and is also baked in the form of pancakes (charadi).

A lot of vegetables are used in Turkmen cuisine: radish, tomatoes, pumpkin, carrots; from legumes - beans, mung beans, peas. The abundance of onions, herbs and spices is also characteristic. The set of spices is also special. Along with the obligatory onion and red pepper, mint, wild parsley, azhgon, buzhguk (pistachio tree golls), saffron, asafoetida or its substitute - garlic are widely used. Due to the specific smell, asafoetida is used in minimal doses: they do not put it in dishes, but draw one or two lines along the bottom of the boiler with it. This is enough for the dish to acquire a garlic-onion flavor.

In the preparation of the first courses, the traditional method is preserved: the meat is first fried and the soup is more fragrant, acquires a golden brown hue.

The range of cold snacks is limited. Turkmen cuisine differs significantly from other cuisines in a set of fats. Much more widespread than the melted tail fat usually used in Central Asia is melted butter from camel milk (sary yag) and especially sesame oil, which the Turkmens use in the manufacture of both meat and fish, flour and sweet dishes.

Various dairy products are very popular in Turkmenistan. Milk - cow's and sheep's, goat's and camel's - is consumed both natural and processed. The original Turkmen dairy products agaran (cream from camel milk), chal (a wonderful soft drink), karagurt, teleme, sykman, garfish are obtained from it using lactic acid, rennet and alcohol (yeast) fermentation.

The most common drink in Turkmenistan is tea, and they drink it a lot. In most regions of the republic, as a rule, green tea (“gek tea”) is brewed, and cattle breeders of Western Turkmenistan prefer black tea (“gara tea”), into which they add fresh camel milk.

Sweets among Turkmens are basically the same as among other peoples of Central Asia, although the assortment is sharply limited and essentially boils down to kabat and bekmes from watermelon and, less often, grape juice. Of the fruits, the most common is apricot (apricot), of melons - watermelons and melons.

Recipes of Turkmen cuisine

1 . Stuffed liver

The liver is cut along the entire length, part of the pulp is cut out, the resulting recess is filled with minced meat, and the edges are sewn with twine. To prepare minced meat, viscous buckwheat porridge is boiled, sautéed onions, carrots, stewed and chopped liver, salt, pepper and ice cream are added. Stuffed liver is poured with sauce and stewed until tender. When serving, the liver is poured with the sauce in which it was stewed and sprinkled with herbs.

Beef or lamb liver 180, onion 30, carrot 30, butter 15, buckwheat porridge 50; for lezon: flour 3, milk 5, egg 1/3 pc., salt, spices, sauce 50.

2. Liver stuffed

The liver is stuffed with carrots, garlic, pasta and tail fat. Then it is fried, poured with sauce and stewed until tender. The finished liver is cut into portions and served with a side dish, pour sauce on top.

Beef or lamb liver 135, carrot 15, garlic 5, pasta 10, tail fat 10, salt, spices, sauce 75, garnish 150.

3. Stuffed tomatoes

In a medium-sized tomato, the core is removed, filled with minced meat, poured with sauce and stewed until tender. To prepare minced meat, the liver is scalded, passed through a meat grinder and combined with sautéed onions and carrots. When serving, stuffed tomatoes are sprinkled with herbs.

Tomatoes 120, onions 35, carrots 55, beef or lamb liver 45, tomato 10, salt, spices, herbs 35, sour cream 30 or sauce 75.

4. Chorba Turkmen

The meat is cut into small cubes, about the same - pumpkin and tomatoes, chopped onions. The meat is fried in its own fat, if necessary, add oil, then put the prepared vegetables and onions, stew together for 20–25 minutes. Everything is poured with boiling water, peppered, salted and boiled over moderate heat until tender. Before serving, stale cakes are crumbled into plates, poured with broth, then the thick part of shorba is laid out.

Lamb 190, melted butter 10, tomatoes 45, onion 55, pumpkin 100, pepper, salt.

5. Shorba Ogurdzhalinsky

The egg is beaten with water and finely chopped dill, salt is added, flour is poured in and a stiff dough is kneaded. They let it lie down for 15 minutes under a damp towel, then roll it into a thin layer, cut the noodles (half of the prepared noodles are used for shorba). Oil is heated in a cast-iron frying pan, chopped onion, carrots cut into thin strips are added, fried for 10 minutes, then transferred to an enameled pan. Put small pieces of fish on top, add salt, pepper, part of the bay leaf, saffron, pour in boiling water and cook for 5-7 minutes. Then noodles are poured into the boiling shorba, the rest of the spices are put in and boiled until the noodles are ready.

Fish 190, onion 35, carrot 20, sesame or other vegetable oil 15, saffron, ground black and red pepper, bay leaf, parsley, salt; for noodles: wheat flour 40, egg 1/2 pc., dill 5, water 10.

6. Shurpa soup

Potatoes cut into large cubes are poured with broth, allowed to boil, after which tomatoes are added, cut into four parts, lightly sauteed onions, carrots, flour, bay leaves, peppers and boiled until tender. Soup is served with a piece of boiled lamb and sour cream.

Lamb 80, mutton lard or animal fat 10, sour cream 15, flour 10, potatoes 185, onions 20, tomatoes 80, carrots 25, salt, spices.

7. Shurpa-mash (mung soup)

Rice is placed in the broth, brought to a boil, after which mung bean, carrots, onion, diced, sauteed tomato are placed and brought to a boil.

Lamb 110, margarine 5, mung bean 20, rice 25, carrot 15, onion 15, tomato 15, salt, spices.

8. Dogroma-chorba (soup)

Lamb, kidneys, heart, lung are boiled, then finely chopped. Salt, pepper, tomatoes or tomato are added to the broth when cooking meat products. The churek is crushed into pieces, the onion is chopped. Meat, churek and onion are combined, poured with broth and brought to readiness.

Lamb 80, lamb kidneys 35, heart 35, lung 16, melted butter 10, tomato 15, onion 60, churek 200, salt, spices.

9. Nokudly chorba (soup with peas and lamb)

Lamb is cut into 2-3 pieces with a bone per serving, poured with water and boiled together with peas and peppers. The onion is finely chopped, sautéed and put into the soup 15-20 minutes before the end of cooking.

Lamb 115, shelled peas 50, onion 15, mutton fat 10, ground red pepper, salt.

10. Unash (bean soup with noodles)

Lamb and beans are poured with water and boiled for an hour, then noodles, sautéed onions, peppers are added and cooking is continued until tender. Topped with sour milk. Lamb 75, beans 40, wheat flour of the 1st grade 1.5, eggs 5, onion 15, mutton fat 15, sour milk 150, ground red pepper, salt.

11. Umpach-zashi (flour soup)

Wheat flour is dried in a frying pan, when the color of the flour turns brown, diluted with water so that there are no lumps, finely chopped sautéed onions, salt, ground red pepper are added and allowed to boil. Sprinkle with parsley or cilantro before serving.

Wheat flour 50, melted mutton fat or cottonseed oil 20, onion 15, pepper, herbs, salt.

12. Gara chorba (soup with tomatoes)

Lamb is cut into pieces weighing 15–20 g and fried until a crispy crust forms, then 1/3 of the chopped onion (from the norm) is put in and fried together with lamb. After that, the meat is put in a bowl, poured with water, sliced ​​tomatoes or tomato puree are added and the lamb is cooked until cooked. When serving, place raw chopped onion on top.

Lamb 145, lamb fat 10, tomatoes 40, tomato puree 10, onion 100, salt.

13. Mastava soup

The beef is cut into pieces, poured with cold water and boiled until tender, then the broth is filtered and potatoes cut into large cubes, tomatoes in quarters, onions and carrots lightly sliced, rice, salt, pepper, bay leaf are put into it. When serving, put sour cream and a piece of meat into the soup, sprinkle with parsley or dill.

Beef 80, table margarine 10, sour cream 15, rice 30, potatoes 75, carrots 25, onions 20, tomatoes 40, bay leaf, pepper, herbs, salt.

14. Kyufta-shurpa (soup with meat sausages)

Peas are poured with broth and boiled until fully cooked. The meat is passed through a meat grinder twice, mixed with semi-cooked rice, seasoned to taste with salt, pepper and eggs are added. From this mass, kyufta is cut into 2 pieces. per portion in the form of sausages. Potatoes are put in the broth, allowed to boil, then finely chopped sautéed onions, carrots and kyufta are put there, red tomatoes or tomato puree and a decoction in which peas were boiled are added and boiled until tender.

Bones 100, lamb 75, rice 20, animal fat 10, peas 20, carrots 25, eggs 1/2 pc., potatoes 50, red tomatoes 40 or tomato puree 10, onion 25, pepper, salt.

15. Suitly-unash (milk soup with noodles)

They prepare ordinary homemade noodles, but they are chopped 10–15 cm long. They are boiled in a mixture of milk and water.

Wheat flour of the 1st grade 90, milk 300, water 150, salt.

16. Etli Borek Chorbasy (soup with dumplings)

Etli borek chorbasy is prepared in the same way as Siberian dumplings, only the products are shaped into quadrangles 4 × 4 cm in size. Served with meat broth.

17. Naryn (soup)

Lamb and smoked brisket are poured with cold water, allowed to boil, reduce the heat and cook until tender, then the meat is taken out, cooled, cut into oblong pieces in the form of noodles. Chopped onions are fried in fat tail fat, combined with meat. Unleavened dough is kneaded from flour, water, salt, thinly rolled out and cut into noodles. Slightly dried noodles are dipped in strained boiling broth, salt is added and boiled until the noodles are ready. When serving, put noodles on a plate, then meat with sauteed onions, sprinkle with black pepper and pour hot broth.

Lamb 75, brisket 60, tail fat 10, onion 75, pepper, salt;

for noodles: wheat flour 40, water 60, salt.

18. Belke (dough garnish)

The dough is kneaded as for noodles (you can make the dough without an egg), thinly rolled out, cut into 4 × 4 cm squares and dipped in boiling water, boiled in water until cooked and discarded in a colander. When serving, put the product on a plate, pour it with broth and add sour cream or sour milk. Belke can be served with govurma.

Bones 200, onions 5, carrots 5, wheat flour 100, eggs 20, sour cream 25 or sour milk 80, or govurma 110, salt.

19. Gainatma

Fatty lamb (loin or brisket) is cut into pieces of 20–30 g with bones, poured with cold water, onions are added. When the soup boils, put the washed peas and boil. 20 minutes before readiness add potatoes, tomatoes, spices. Fresh tomatoes can be replaced with dried tomatoes or tomato.

Lamb 160, peas 50, potatoes 110, onions 25, fresh tomatoes 120, bay leaf, pepper, salt.

20. Okroshka Ashgabat

The dish is prepared from the products indicated in the layout.

It is allowed to replace fresh cucumbers with pickles and radishes, and lamb with beef and lean pork. Okroshka is also prepared with potatoes, reducing the amount of meat by 20 g.

Chal (from kefir) 300, lamb 110, green onion 40, fresh cucumbers 80, sour cream 20, egg 1/2 pc., dill 50, salt.

21. Gaplama (fish with vegetables)

Fresh mullet (mackerel) is gutted, salted from the inside, slightly dried (1-2 days). Then the fish is cut, the fillet is cut into oblong pieces, the potatoes are diced and fried until golden brown. Shredded onions and sliced ​​tomatoes are fried in hot oil, after 10–12 minutes they are lightly salted, half the parsley, a little pepper are added, then fish fillets, prepared potatoes and fried all together over moderate heat for about 10 minutes. Gradually pour in water in small portions, put the rest of the pepper, spicy herbs and stew until the fish becomes soft and most of the water has evaporated. When serving, the fish is sprinkled with pomegranate juice.

Dried mullet (mackerel) fillet 125, potatoes 150, tomatoes 45, onions 35, sesame oil 25, pomegranate juice 5, herbs (parsley, ajgon) 10, black peppercorns, ground black pepper, salt.

22. Govurma (fried lamb)

Boneless lamb is cut into pieces (25–30 g each), sprinkled with salt and pepper and fried until tender. Serve with fried sautéed onions and sprinkle with herbs. Govurma is also used to prepare other dishes.

Lamb 200, mutton fat 20, onion 35, pepper, parsley, dill, salt.

23. Govurlan et (fried lamb with tomatoes)

Lamb is chopped into pieces of 20–30 g each and fried, adding 100 g of water per 1 kg of meat. After evaporating the water, add bacon, onions, tomatoes and stew until tender. When serving, sprinkle with herbs.

Lamb 160, tail fat 30, onion 40, tomatoes 40, herbs, salt.

24. Govurma with squirrel (lamb with dough garnish)

Boneless lamb is cut into pieces (about 30 g each), sprinkled with salt, pepper and fried in fat tail fat. Separately fry the chopped onion rings. Knead a stiff dough, as for noodles (it is possible without eggs), roll it thinly, cut it into squares 4 × 4 cm in size, and dip it in boiling water. Ready-made squirrels (see description above) are thrown into a colander, then laid out on a dish, fried lamb (govurma) and fried onions are placed on top.

Lamb 125, tail fat 20, onion 75, pepper, salt; for protein: wheat flour 80, egg 1/2 pc., water 50, salt.

25. Chekdirme (fried lamb with potatoes and tomatoes)

Fatty lamb is chopped 3-4 pieces per serving, fried with fat until a crispy crust forms, put raw onions, potatoes, tomatoes, cut into large pieces, salt, pepper and fry with lamb until tender, then add a little water and stew.

Lamb 160, animal fat 15, potatoes 105, fresh tomatoes 70, onion 20, pepper, salt.

26. Lula-kebab stewed with onions

Lamb, onion and bacon are passed through a meat grinder, salt, pepper are added and everything is mixed. Kebabs are shaped like sausages, fried in oil, and then stewed with onions. Served in the same bowl that was prepared. Churek is served separately.

Lamb 340, lard (raw) 10, onion 80, spices, butter or margarine 20, churek 200, herbs, salt.

27. Kokmach (langet)

Lamb is cut into portions (like a langet), beaten, salted, peppered and fried in lamb fat. Served with french fries or rice.

Lamb 170, mutton fat 10, spices, french fries 200, or rice 200, salt.

28. Barbecue, steppe

Lamb is cut into pieces 10-15 cm long, minced meat is put on them, wrapped, strung on a skewer and fried on coals. To prepare minced meat, chopped onion, garlic, herbs, salt, spices, pepper are thoroughly mixed. Sprinkle with salt when serving.

Lamb 175, onion 20, garlic 2, herbs 25, salt, spices, pepper.

29. Yshtykma (stuffed game)

The wild duck is cleaned, singeed, washed, dried, rubbed inside with salt. The onion is cut into cubes, fried in hot sesame oil, apricots, raisins, a little salt are added and stewed together for 10-15 minutes. Remove from heat, put finely chopped garlic, pepper, azhgon, salt, mix everything. The bird is stuffed tightly with the prepared stuffing, sewn up and fried in a cauldron in very hot sesame oil from all sides until a dark golden crust is formed. Then pour a little boiling water, add salt, pepper, chopped garlic, put spices (the same as in the filling) and stew the bird, pouring the resulting juice. The finished bird is transferred to another dish, and boiling water is poured into the juice remaining in the cauldron, salt, saffron are added, rice pre-soaked for 30–40 minutes is poured. Cook over low heat until the rice is cooked and the water is completely evaporated, without stirring. Ready rice is raked, the carcass of a bird is placed on the bottom of the cauldron and allowed to warm over low heat.

For 4 servings: duck 1500, rice 345, sesame oil 150, saffron, salt;

for the filling: onion 300, apricot 220, raisins 50, garlic 5, ground red and black pepper, azhgon, salt.

Pilaf

Turkmen pilaf (ash) is similar to Uzbek pilaf, but here game, especially pheasants, is more often used as meat for pilaf. This pilaf is usually cooked with green rice. Carrots are partially or completely replaced with apricots, sesame oil is used for frying, and ready-made ash is usually eaten with albuhara sour sauce (fine sour green plums such as mirabelle or tkemali) or pomegranate juice extract.

30. Pilaf with rice

Washed rice is mixed with sautéed tomato, onion and sweet pepper, cut into rings, salted, poured with water and boiled until tender. Pilaf can be served hot or cold.

Rice 90, onion 40, tomato puree 10, bell pepper 30, vegetable oil 10, water 160, spices, salt.

31. Ogurdzhalinsky pilaf

Lamb is chopped into pieces (50–60 g each) and fried in hot oil, adding finely chopped onions and carrots into strips, as in ordinary pilaf. After 20–25 minutes, the meat is taken out of the virvak, put into boiling water, boiled until cooked, then it is transferred to a separate bowl, and the broth is poured into a cauldron with zirvak, rice and apricots, spices (azhgoi, pepper, saffron) are poured and cooked first under the lid until the water evaporates, and then 10-15 minutes on low heat until dry. 3-5 minutes before cooking, put the meat on the rice, sprinkle it with parsley and dill and let it simmer for a few minutes.

Lamb 180, onion 60, carrot 80, rice 100, sesame oil 50, apricot 60, parsley and dill 10, water 250, ground red pepper 1, azhgon (seeds) 2, saffron 0.1, salt 3.

32. Balikly yanakhly-ash (fish pilaf)

Cooking fish. Water is boiled, salted, bay leaves, half of finely chopped parsley root, allspice, onion (1/5 of the norm) are put, and fish, cut into pieces, is boiled in this broth over moderate heat. Then it is taken out of the broth, put into an earthenware bowl, covered with finely chopped onion, grated root of the remaining parsley, pepper, parsley and dill, fennel, part of saffron, salted, poured with sour cream and set to languish on a very low fire.

Asha preparation. Sesame oil is heated, onion is fried in it, carrots cut into thin strips, strained fish broth is poured in, brought to a boil and immediately pour rice pre-washed in cold water and soaked in hot water for 30 minutes and salted. In an open cauldron, continue to cook rice over moderate heat until all the broth boils away. After that, ash is seasoned with the remaining spices, the rice is stirred, covered with a lid and put on a very low fire to cook for 20 minutes.

Put the ash in a deep plate, douse it with sour pomegranate juice and serve the fish separately.

Fish fillet 180, water 250, sesame oil 120, onion 100, carrot 100, rice 100, sour cream 50, black peppercorns 3, ground black pepper, fennel or azhgon seeds 1, parsley root 20, parsley 3, dill 3 , saffron 0.1, bay leaf, pomegranate juice 30, salt 5.

33. Ishleki (dough product)

Lamb pulp together with onions is passed through a meat grinder twice, seasoned with salt, pepper, pour in a little water, mix well.

A stiff dough is kneaded from flour, eggs, water, salt and butter, rolled out thinly, cut into 15 × 15 cm squares. Minced meat is placed in the middle of each, folded into a triangle, the edges are tightly pinched. Ishleks are fried in a large amount of lard or animal fat.

Lamb 75, onion 75, melted fat (for frying) 5, pepper, salt; for the dough: flour 80, egg 1/2 pcs, butter 10, water 30, salt.

34. Balyk berek (Ogurdzhalinsky manti)

A stiff dough is kneaded from flour, eggs, salt and a small amount of water, allowed to stand under a napkin for about 40 minutes, then rolled into a layer 1–2 mm thick and cut into 10 × 10 cm squares. Fish fillets are cut or cut into 1 cm cubes, add finely chopped onion, black and red ground pepper, saffron, finely chopped spicy herbs, salt, beaten egg. Everything is thoroughly mixed and manty is immediately stuffed: put 25 g of minced meat, pinch the dough on top. Boil manti for a couple in a manti-kaskan and in a large saucepan. A deep plate greased with oil is placed on the bottom of the pan, manti are placed on it in one row, covered with another plate, the bottom of the pan is poured with water, tightly closed with a lid, put on low heat and boiled after boiling water for 25–30 minutes.

For the dough: wheat flour 125, egg 1/2 pc., water 125, salt; for minced meat: fish fillet 250, onion 55, egg 1/4 pc., greens (parsley, dill) 5, ground red and black pepper, saffron, salt.

35. Etli unash

Knead a stiff dough, roll it out thinly (up to 1 mm) and cut into strips d.5–1 cm wide. Dry the noodles before use. The meat is cut into small pieces, fried in hot oil, pour finely chopped onions, chopped carrots, apricots, add black pepper, a little salt and a quarter of the garlic, fry together for 10–15 minutes. Then the meat and vegetables are transferred to an enamel bowl, pour a little boiling water, salt, let it boil, lower the prepared noodles and cook over moderate heat until the water is almost completely evaporated. Shortly before the end of cooking, put the rest of the spices - red pepper, azhgon, dill. After removing from the heat, add minced garlic to the bowl, stir, add lemon juice or grape vinegar, let stand covered for 18 minutes.

Lamb 125, onion 75, garlic 5, apricot 50, carrot 80, sesame oil (vegetable) 35, lemon juice or grape vinegar 5, herbs (azhgon, dill) 5, ground black and red pepper, salt.

36. Etli borek (dumplings)

Lamb together with onions is passed through a meat grinder twice, seasoned with salt, pepper, diluted with water. The dough is kneaded as for noodles and square-shaped dumplings with minced meat are cut from it, boiled in salted water. Etli borek is served with sour milk or sour cream.

Lamb 80, wheat flour 50, onion 25, egg 1/8 pc., sour milk 200 or sour cream 200, pepper, salt.

37. Shilekli

Unleavened dough is prepared by adding butter, eggs, roll it thinly and cut into squares (15 cm); minced meat is placed in the middle, the dough is folded into a triangle, the edges are tightly pinched. Deep-fried. For minced meat, lamb pulp and onions are passed through a meat grinder twice, water is added, seasoned with salt and pepper.

Flour of the 1st grade 110, mutton 110, onion 30, egg 1/2 pc., combined animal fat 20, oil 5, pepper, salt.

38. Heygenek (dough product)

Beat eggs, pour in a little milk, add salt, flour, mix thoroughly. Heat the oil in a hot frying pan, pour the mixed mass onto it and bake it in the oven.

Heygenek can be made from melange or egg powder.

Wheat flour 5, egg 3 pcs., or egg powder 40, butter 10, milk 20, salt.

41. Etli shule (rice porridge with gourma)

They cook it like shule mal yagli, only 10–15 minutes before the dish is ready, they add govurma.

Rice 50, govurma 110, melted butter 15, onion 25, pepper, salt.

42. Suigly ash (milk porridge)

Salt, sugar are placed in boiling water, mixed, pour the prepared rice and cook, stirring gently, for 20 minutes. After that, hot milk is poured and cooking is continued at a low boil for 30–40 minutes. Before serving, hot porridge, placed on a warmed plate, is poured with oil or a piece of oil is placed.

Rice 45, water 100, milk 70, sugar 6, salt.

43. Gutap (patties with onions)

Flour, water and salt are used to prepare a stiff dough, like for noodles. The dough is rolled out with a layer 2 mm thick, cut out with a round corrugated notch, smeared with an egg, put in the middle minced meat made from finely chopped green onions, dill, parsley, with the addition of oil, mix well, bend one edge of the tortilla over the minced meat to make a pie in crescent shape. Fry in a lot of fat. Served hot.

Wheat flour 110, water 40, melted butter 20, green onion 70, pepper, dill, parsley, salt.

44. Gatlakly (puff pastry)

A steep dough is prepared from flour, water and salt, as for noodles, a cake is rolled out with a diameter of 18 cm, greased with oil (the edges are not lubricated), then rolled up and the ends are twisted on both sides, squeezed and squeezed in the form of a cake. The cake is rolled out 1.5 cm thick and the size of a tea saucer; deep-fried cakes.

Wheat flour 110, water 40, butter 30, cottonseed oil 25, salt.

39. Yagli shule (rice porridge with vegetable oil)

Onions are fried in vegetable oil until brown. After that, this onion is removed and fresh onions are put, which are fried until pink. Then add water, salt, pepper and washed rice. Yagli shule is cooked like a semi-viscous rice porridge.

Rice 60, cottonseed oil 15, onion 25, pepper, salt.

40. Shule mal yagli bile (rice porridge with animal fat)

Cooked like yagly shule, but with animal fat.

45. Chapady (dough donut)

The steep yeast dough is rolled into a cake the size of a dessert plate and fried on both sides until golden brown.

Wheat flour 120, cottonseed oil 30, yeast 2, salt.

46. ​​Kulche (shorts)

Sour dough, prepared with the addition of milk, sugar, ghee or butter, is cut into shortcakes and baked in a tandoor. Served with tea.

Flour 200, ghee or butter 25, sugar 30, milk 65.

47. Fitchi (meat pies)

Unleavened dough is molded into a flat cake, minced meat is placed on it in an even layer, covered with another flat cake and the edges of the product are pinched. Having made punctures in several places, fitches are baked in molds.

Flour 130, water 50, lamb 200, onion 25, oil 15, pepper, salt.

48. Etli nan (patties)

The stiff dough, kneaded as for noodles, is rolled into cakes, minced meat is placed in the middle, the edges are pinched in the middle of the product. Lubricate with an egg, bake. Etli nan can be served with broth.

Minced meat is prepared from meat, onions and fresh cabbage, passed through a meat grinder with the addition of salt and pepper.

Flour 100, lamb 150, onion 60, fresh cabbage 60, egg for lubrication 1/10 pcs., spices, salt.

49. Yatoza (dough product)

The flour is divided into two parts, yeast dough is kneaded from one, and unleavened dough from the other. When the yeast dough is suitable, it is mixed with unleavened dough, cut into pieces of 30 g each, rolled out, put minced meat on the cakes and pinch the edges, giving the products a quadrangle shape. Yatoza is steamed or baked in an oven. Served with sour cream or butter.

Flour 80, lamb 70, onion 120, fresh cabbage 125, spices, salt.

50. Persimmon patties

Persimmon is passed through a meat grinder, boiled water, flour are added and everything is mixed well. Pies are made from yeast dough and fried in fat.

Flour 40, sugar 3, margarine 2.5, yeast 1, persimmon 20, frying fat 8, salt.

51. Pishme (cookies)

The yeast dough is rolled out into a layer 5 cm thick, strips 45 cm wide are cut, and from them - rhombus-shaped cookies. Fried in cottonseed oil like brushwood.

Flour 720, cottonseed oil 150, yeast 30.

Meat dishes here include beef, lamb, camel meat, horse meat, rabbit meat and poultry. Most of all in the course of lamb and beef. Pork is not eaten at all.

In the first and second courses, as an integral part or as a side dish, there are dzhugara, mung bean, dzhugar flour, millet, rice, beans, sorghum and other cereals. A lot of potatoes and vegetables are consumed.

The main methods of heat treatment are boiling and frying. Combinations of meat and boiled dough are widespread.

The most common dishes are beshbarmak, pilaf, lagman, manpar, shavlya, manti, samsa, dumplings, Uzbek shorpa, mastava soup, noodle soup in broth (recipes are given in the Uzbek Cuisine section).

Almost all dishes are served with flatbread made from wheat flour.

Food is washed down with green tea or black tea with milk.

Recipes of Karakalpak cuisine

1. Feed

Fresh carp is cut into large pieces and boiled in salted water. When ready, the fish is taken out, cooled and the meat is separated from the bones.

The tough dough is thinly rolled out, cut into pieces, boiled in salt water, and then cut into strips. The onion is finely chopped and fried. Then the fish, noodles and onions are mixed, poured with fish broth so that it only covers the components, and the broth is served separately in a large bowl.

Carp 300, onion 75, wheat flour 75, salt.

2. Turama

Lamb, smoked lamb brisket and tail fat are boiled in large pieces, then removed from the broth, cooled and cut into strips.

The tough dough is thinly rolled out, cut into pieces, boiled and cut into strips. The onion is finely chopped and fried. Meat products, noodles and onions are mixed, sprinkled with pepper and poured with broth.

Lamb 50, smoked lamb brisket 40, tail fat 10, onion 50, flour 75, ground black pepper, salt.

Section: Cuisines of the peoples of the former USSR
Based on materials collected by I. Feldman and others.
38th page of the section

Karakalpak cuisine
Recipes of Karakalpak cuisine
For each national cuisine, a single numbering of recipes is used.
Recipes are made mainly for one serving.
Product weights are in grams.

Karakalpak cuisine

Meat dishes here include beef, lamb, camel meat, horse meat, rabbit meat and poultry. Most of all in the course of lamb and beef. Pork is not eaten at all.

In the first and second courses, as an integral part or as a side dish, there are dzhugara, mung bean, dzhugar flour, millet, rice, beans, sorghum and other cereals. A lot of potatoes and vegetables are consumed.

The main methods of heat treatment are boiling and frying. Combinations of meat and boiled dough are widespread.

The most common dishes are beshbarmak, pilaf, lagman, manpar, shavlya, manti, samsa, dumplings, Uzbek shorpa, mastava soup, noodle soup in broth (recipes are given in the Uzbek Cuisine section).

Almost all dishes are served with flatbread made from wheat flour.

Food is washed down with green tea or black tea with milk.

Recipes of Karakalpak cuisine

1. Feed

Fresh carp is cut into large pieces and boiled in salted water. When ready, the fish is taken out, cooled and the meat is separated from the bones.

The tough dough is thinly rolled out, cut into pieces, boiled in salt water, and then cut into strips. The onion is finely chopped and fried. Then the fish, noodles and onions are mixed, poured with fish broth so that it only covers the components, and the broth is served separately in a large bowl.

Carp 300, onion 75, wheat flour 75, salt.

2. Turama

Lamb, smoked lamb brisket and tail fat are boiled in large pieces, then removed from the broth, cooled and cut into strips.

The tough dough is thinly rolled out, cut into pieces, boiled and cut into strips. The onion is finely chopped and fried. Meat products, noodles and onions are mixed, sprinkled with pepper and poured with broth.

Lamb 50, smoked lamb brisket 40, tail fat 10, onion 50, flour 75, ground black pepper, salt.

The Republic of Karakalpakstan, located in the northwest of Uzbekistan, has its own unique language, customs and, of course, traditional dishes. Karakalpakia is located in a desert zone, which undoubtedly affected the culture and local residents.

Karakalpak cuisine is an unusual mixture of dishes from many peoples of the world, but it is the traditional food of this republic that will amaze any gourmet. It is usually very high in calories and quite simple, without the use of a lot of seasoning. Meat is one of the main components of any local dishes. From meat, mainly lamb and beef are used, although some dishes are based on camel meat and horse meat. There is no pork in their diet, because most of the locals adhere to the Muslim religion. Most of the dishes are "accompanied" by wheat cakes. Karakalpak meals are washed down with tea mixed with milk.

Some of the most famous Karakalpak dishes are zhueri gurtik and kauyn aksaulak. The first belongs to the ancient types of food and is dumplings made from Dzhugar flour, while the second is finely crumbled fried pieces of dough, laid on melon jam and poured over with sour milk.

Often in the Karakalpak cuisine there is a mixture of pieces of meat with dough, an example of which is such a dish as beshbarmak. Traditional dishes are cooked infrequently, the most popular in Karalpakia are "borrowed": pilaf, lagman, manti, dumplings.

FROM zhueri edged another traditionally Karakalpak dish called duram. When preparing it, boiled meat is mixed with dumplings. It is interesting that the meat part is often crumbled by men, and the dough is crumbled by everyone else present. Crushed onion with bouillon fat is served with durama, which is called duzlyk in Karakalpakstan.

The first and second courses here are dzhugara and mash, rice, beans, various cereals. They can also be used as a side dish. When studying the menu of the Karakalpaks, do not confuse them with the Uzbeks. Even if the same or similar dishes are available in one country, two completely different peoples coexist, and mixing one with the other can simply offend someone. The cuisine of the republic is very different from other Central Asian ones due to food consumed exclusively in this area.

Due to the fact that Karakalpakstan was once part of the USSR, many Russian and Ukrainian dishes have taken root there. Locals are happy to eat borscht, dumplings and much more. Products for cooking are bought in the markets, the number of which is huge throughout Uzbekistan. You can find anything on them: from clothes to knives and pans. It should be remembered that, despite the fact that mostly women cook in Central Asian countries, many dishes can be entrusted exclusively to the male hand, which is closely watched by the Karakalpaks.

Karakalpak cuisine

Meat dishes here include beef, lamb, camel meat, horse meat, rabbit meat and poultry. Most of all in the course of lamb and beef. Pork is not eaten at all.

In the first and second courses, as an integral part or as a side dish, there are dzhugara, mung bean, dzhugar flour, millet, rice, beans, sorghum and other cereals. A lot of potatoes and vegetables are consumed.

The main methods of heat treatment are boiling and frying. Combinations of meat and boiled dough are widespread.

The most common dishes are beshbarmak, pilaf, lagman, manpar, shavlya, manti, samsa, dumplings, Uzbek shorpa, mastava soup, noodle soup in broth (recipes are given in the Uzbek Cuisine section).

Almost all dishes are served with flatbread made from wheat flour.

Food is washed down with green tea or black tea with milk.

Fresh carp is cut into large pieces and boiled in salted water. When ready, the fish is taken out, cooled and the meat is separated from the bones.

The tough dough is thinly rolled out, cut into pieces, boiled in salt water, and then cut into strips. The onion is finely chopped and fried. Then the fish, noodles and onions are mixed, poured with fish broth so that it only covers the components, and the broth is served separately in a large bowl.

Carp 300, onion 75, wheat flour 75, salt.

Lamb, smoked lamb brisket and tail fat are boiled in large pieces, then removed from the broth, cooled and cut into strips.

The tough dough is thinly rolled out, cut into pieces, boiled and cut into strips. The onion is finely chopped and fried. Meat products, noodles and onions are mixed, sprinkled with pepper and poured with broth.

Lamb 50, smoked lamb brisket 40, tail fat 10, onion 50, flour 75, ground black pepper, salt.

It is an original national cuisine with elements of the culinary art of neighboring Central Asian peoples: Uzbeks, Turkmens, Kazakhs.

Kitchen features

Meat dishes here include beef, lamb, camel meat, horse meat, rabbit meat and poultry. Most of all in the course of lamb and beef. Since the Karakalpaks are Muslims by religion, they do not eat pork dishes.

In the first and second courses, as an integral part or as a side dish, there are jugara, mung bean, jugar flour, millet, rice, beans, sorghum and other cereals. A lot of potatoes and vegetables are consumed.

The main methods of heat treatment are boiling and frying. Combinations of meat and boiled dough are widespread. Often Karakalpak food is a mixture of fried meat with boiled dough.

The most common dishes are gurtik, pilaf, lagman, manpar, shavlya, manty, samsa, dumplings, shorpa, mashaba soup, noodle soup in broth.

Turama - finely chopped meat with dumplings

A particularly favorite traditional meat dish of the Karakalpaks is finely chopped meat with dumplings - turama (durama). Name of the dish Turama comes from the word tour- crumble. For dumplings - gurtik, mainly jugar flour was used. Boiled meat is usually chopped finely by adult men, and dumplings are crumbled by the rest of those present. After that, finely chopped dumplings and meat are mixed. For three or more people, turama is served on a common dish, adding broth to the dish on top. Together with the broth, sauce is sometimes poured into the turama - the so-called tuzlyk, or serebe (a mixture of crushed onions and fat from cooked meat). This dish has analogues in Nogai ( turoma), Turkmen ( dograma) and Uzbek ( naryn) kitchens, which in turn are varieties of beshbarmak.

Main dishes and soups

• Dymdama - stew with vegetables
• Dolma - cabbage rolls
• Kabob - barbecue
• Kuurdak - fried meat with vegetable garnish.
• Katykli - soup based on katyk
• Moshkichiri - mung bean rice porridge
• Mashkhurda - rice soup with mash
• Samsa - pies
• Chalap - cold soup based on katyk
• Chuchpara - dumplings.
• Shavlya - rice porridge
• Shurpa - potato soup with meat, the word is commonly used simply in the meaning of soup.

Dairy products

• Katyk is a fermented milk drink made from boiled milk.
• Suzma - sour curd mass after decanting katyk.
• Kurut - dried balls of suzma with the addition of salt and pepper.
• Ayran - suzma diluted in boiled cold water with the addition of ice cubes and apples.
• Kumys - fermented milk drink made from mare's milk

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Literature

• Isai Abramovich Feldman. Cuisine of the peoples of the USSR. - Kyiv, 1990. - S. 238. - ISBN 5-88520-098-X.

Links

An excerpt characterizing Karakalpak cuisine