Primary Education School Life in Uzbekistan Education in Uzbekistan

Chuchvara
C huchvara is the most widespread national dish, sometimes seen under different names such as Varak-chuchvara (pel'meni). In all areas, Chuchvara is prepared with the same methods. The ingredients are flour, eggs, water and salt. The dough is mixed and left for 40-50 minutes to rise. For the stuffing, beef or mutton is cut in slices and finely cut with onions or passed through a meat grinder; cold water, pepper, salt, and thyme should be added and carefully mixed. The dough is unrolled in a layer 1-1.5 mm thick and cut into squares of 4x4 cm. A small drop of stuffing should be dropped onto a slice of dough, after which the corners are pinched and folded. When the ends are connected, it should form a half moon shape with a small hole in the middle. Chuchvara should be boiled in salt water or bouillon and served with "suzma" (sour milk), and seasoned with pepper, onion and tomato paste, with black pepper or sour cream.
M anty
After Plov, Manty is the most popular and favorite Uzbek dish. That is why in many regions Manty is served at the end of the meal. In the Fergana valley, Samarkand, Tashkent and Bukhara, Manty is one of the major components of the diet of the local population. In other places, it is prepared less often. Manty is prepared from water based dough, which is unrolled in layers 4-5 mm thick and cut in squares of 12x12 cm. Meat, vegetables or spices can make up the stuffing. Manty is steamed for 35-45 minutes in a special pot (kaskan). Manty is served with sour milk or sour cream.
Samsa
S amsa is prepared in all areas of Uzbekistan with various fillings: meat, pumpkin, herbs, etc. Samsa is baked in a tandoor oven, as well as in gas ovens and on electric plates. For samsa, an ordinary stiff dough is mixed, left for 20-30 minutes, then unrolled in plaits and cut into pieces of 10-15 grams. It should not be thicker than 2-2.5 mm. The edges are thinner than the middle. The filling is put in the center, folded in the dough and baked at a high temperature. For the dough, the following ingredients are required: flour - 25 g, water - 105 g, salt - 6 g; for the filling - mutton or beef fillet - 150 g, fat - 35 g, onion- 250 g, caraway - 1 g, salt and pepper.
Lagman
T here are two distinguished kinds of Lagman: Kesma lagman and Chuzma lagman (prepared more often). Kesma lagman has a more ancient history than chuzma lagman. Stiff dough is prepared from flour, eggs, water and salt; then left to rise for 30-40 minutes under a napkin. Then the dough is unrolled in layers 1.5-2 mm thick and with a diameter not less than 10-15 cm. The layers are put in pile, covered with flour and cut into noodles with sharp knife. Slightly stir up the noodles and boil in salt water. Before serving, a special sauce, which is prepared from meat, potatoes, carrots, onions and tomatoes, is added. These ingredients should be fried, with the addition of some water, and stewed to readiness. In the Fergana and Tashkent areas, Lagman is prepared with the addition of radish and red bitter pepper.