British national foods uzbek national foods about connection british and uzbek national food
Yüklə 171,56 Kb.
|
|
BRITISH AND UZBEK NATIONAL FOOD Plan: BRITISH NATIONAL FOODS UZBEK NATIONAL FOODS ABOUT CONNECTION BRITISH AND UZBEK NATIONAL FOOD first meal of the day in the morning is breakfast (usually eaten between about 7:30 and 9:00). Many British people eat toast with butter or margarine and jam (often strawberry, raspberry, apricot or blackcurrant jam), marmalade (a type of jam made from oranges) or Marmite (a dark brown spread made from yeast). Melon, grapefruit or fruit cocktail are popular. Others eat a bowl of cereal; for example, cornflakes or muesli with milk, or porridge (a mixture of oats, hot milk and sugar). A traditional English breakfast (also known as a cooked breakfast or a fry-up) is a cooked meal which may contain food such as sausages, bacon, kippers (herring - a type of fish - which has been covered in salt and smoked), black pudding, scrambled or fried or poached egg (for details about how to cook a poached egg, see), mushrooms, fried tomatoes, baked beans, hash browns and toast. People sometimes eat a boiled egg, dipping (dunking) strips of toast (soldiers) into the egg yolk. A continental breakfast is a small meal and is not cooked; for example, a bread roll or croissant with cheese or ham and a cup of coffee. The most common drinks at this time of day are orange juice or a cup of breakfast tea. Many people have a tea-break at about 11:00 in the morning (elevenses). If a meal is eaten in the late morning instead of both breakfast and lunch, it is called brunch. Lunch (sometimes called more formally luncheon) is the meal eaten in the middle of the day (usually between about 12:30 and 2:00). Many people eat a sandwich (also known as a butty or sarnie in some parts of the UK). Some people have a simple meal such as cheese and biscuits or soup and bread. A ploughman's lunch is a traditional lunch for farmers: a bread roll, Cheddar cheese, Branston pickle and salad, perhaps with a pork pie. It is also traditional for people to go to a pub with some friends for a pub lunch and a drink. A Sunday roast is a traditional meal eaten by a family at Sunday lunchtime; for example, roast beef with roast potatoes, parsnips, peas, Brussels sprouts, green beans, Yorkshire pudding, bread sauce and gravy. Mint sauce or redcurrant jelly is often eaten with lamb, apple sauce with pork, and horseradish sauce (a type of mustard) with beef, cranberry sauce with turkey. Stuffing may be eaten with chicken or turkey.
Tea-time is a small meal eaten in the late afternoon (usually between about 3:30 and 5:00). People may drink tea, and often eat biscuits (American English: cookies), cakes or savoury foods such as sandwiches, crumpets or tea-cakes. Occasionally people may have a full afternoon tea or a cream tea: this includes a scone with jam and cream (usually either whipped cream or thick clotted cream) as well as a selection of sandwiches and cakes. For an example of a traditional afternoon tea menu, see the Ritz Hotel's s High tea is a light meal eaten in the early evening (for example, 6 o'clock) served with a pot of tea; this is popular in north England and Scotland. Supper is the most common name for the meal eaten in the evening (usually between 7:00 and 8:30). Dinner is another common name for supper, but sometimes it is also used to refer to lunch, especially when this is the main meal of the day. A dinner party is a formal evening meal to which guests have been invited. A common type of cooked meal in Britain is meat and two veg. This is a meat dish served together on the same plate with two types of vegetable, one of which is often a type of potato. It is common to eat a dessert (also known as a pudding, or informally as afters) after the main dish. You can see an example of a traditional English restaurant menu from the website of Rules, the oldest restaurant in London: http://www.rules.co.uk/rest/mfmenu.html.
It is increasingly popular for British people get a takeaway or go to a restaurant instead of cooking at home, and often this is used as a chance to try different types of food. Most towns have an Indian restaurant, serving foods such as curry and chicken tikka masala. Chinese restaurants are also very common; popular dishes include sweet and sour pork and aromatic duck. Many people like Italian pizza and pasta dishes. Not for nothing people from all over the world like and honor the Uzbek cuisine. It is one of the most savoury and various in tastes cuisine in Central Asia. Only names of appetizing Uzbek food make one’s mouth water. Plov, manti, shurpa, shashlik, lagman, samsa have such wonderful smell that one can’t resist the temptation to taste all these dishes piping hot. Many Uzbek recipes have centuries-old history, and the process of preparing food is accompanied with various rituals, which have reached our days. All specific peculiarities of Uzbek food have been forming for centuries. National Uzbek food is the separate layer of culture of Uzbek people. Unlike their nomadic neighbors, Uzbek people always were a settled nation, which cultivated agriculture and cattle-raising. At their fertile valleys Uzbek people raised vegetables, fruits and cereals; they bred cattle, which were the source of meat, the abundance of which can be seen in most dishes. Undoubtedly, Uzbek food imbibed some culinary traditions of Turkic, Kazakh, Uigur, Tajik, Tatar, Mongolian and other neighboring nations, settled on the territory of Central Asia. Among dishes taken from other nations there are roast, kebab, bogursak, straws, pelmeni (meat dumpling), manti, lagman and etc. However in turn such native Uzbek food as plov, dimlama, buglama, shurpa, mastava and many others are served at tables of many countries of the world. Due to warm climate rich harvests of grain and legumes (green gram, pea) are gathered, and great variety of fruits, vegetables, grape, watermelons, melons, gourds, greens, berries and nuts raise here. All this gastronomical splendor is used in preparation of Uzbek food. Pastry and sour-milk dishes take an important place in Uzbek food. The national Uzbek food is characterized with wide use of meat: mutton, beef and horse meat. By the way, different regions of the country cook in their own way. On the north the preference is given to plov, roasted meat, pastry and lepeshka (bread). On the south people prepare wide variety of complex dishes of rice and vegetables and also make excellent desserts. Uzbeks generally eat by hand and sit at the floor or at the low table – dastarkhan. At the beginning the table is served with sweets and fruits. Later it is served with vegetables and salads. Then it is the turn of soups – savory shurpa, thick mastava, etc. Repast is finished with main dishes – manti, lagman, shashlik and plov. Uzbek food is probably one of the main sights of Uzbekistan, which will become the discovery for all gourmets. When most people think of Uzbekistan their minds immediately go to the awe-inspiring Islamic architecture of the Registan in Samarkand, the towering Kalyan Minaret of Bukhara, or the ancient walled city of Khiva. What you don’t hear much about is food in Uzbekistan. In fact, when we first arrived we really had little to no idea what we would be eating during our 3 weeks in the country. We quickly learned that traditional Uzbek food can be quite delicious with influences from all over Asia and the Middle East. Uzbekistan shares much of its culinary tradition with Turkey as well as serving up a wide number of noodle and dumpling dishes that bear a close resemblance to their counterparts in China, Nepal, and other Eastern Asian countries. Food in Uzbekistan is certainly meat-heavy, and by the end of your trip, you’ll likely be ready for some lighter fare. But while you are journeying along the Silk Road, you should embrace the local Uzbek cuisine. If you’re wondering what to eat in Uzbekistan, you’re in luck. We have compiled a list of 21 dishes you should sample during your Uzbekistan vacation. Yoqimli Ishtaha! hashlik is simply skewered meat cooked on the grill. The word “shashlik”, in fact, is just the Russian word for “shish kabob”, and this style of cooking became widespread in Central Asia during the time of the far-reaching Russian empire. All over Uzbekistan you’ll find several options for shashlik including cubes of beef or lamb, chicken legs, “meat rolls” which is a pinwheel of lean and fatty beef, or ground beef (or lamb). Given that most Uzbeks are Muslim, it’s unlikely that you’ll encounter any pork while you’re in the country. But if you’re lucky you might be offered some shashlik made with horse meat. Also, if you’re feeling overloaded on meat during your time in Uzbekistan you can often order grilled skewers of potatoes, mushrooms, tomatoes, and peppers. Uzbek cuisine - certain stratum of Uzbek culture Arriving in a new country, everybody wants to feel the national colour of this or that country. So, one component that gives Uzbekistan a special ethnic flavour is Uzbek cuisine. It is an impossible task for a tourist to fully enjoy the Uzbek feast. The rich list of Uzbek dishes is amazing the untrained imagination of the traveler. Several nourishing Uzbek national dishes for a meal is the common hospitality for the Uzbek man. If you are eager to know Uzbek culture, taste the Uzbek cooking. Most popular Uzbek dishes. Varity and abundance of Uzbek national food A variety of Uzbek national dishes impresses with its unusual quantity and amazing taste. Everyone who has been in Uzbekistan, is immediately known such dishes as Uzbek pilaf, samsa, shashlik, manti, shurpa, lagman, khanum and many others. Pilaf Pilaf is a national dish of Uzbekistan that is cooked from rice, carrot and meat. Depending on the region of Uzbekistan such components as peas, garlic, barberries, quince, dried apricots and raisins are added to this delicious Uzbek national dish. Traditionally Uzbek pilaf is served hot on a large dish. Pilaf is washed down with tea, eaten with salads. Sometimes pilaf is eaten with patyr (type of Uzbek bread). But such eating is for rare eater. The main difference from other pilaf dishes is not the composition of the products but the technology of preparation. Depending on the method of preparation, pilaf is always different, but equally delicious. Samsa Samsa is considered a separate traditional Uzbek dish of flour, which the Uzbek people can cook almost from any product, depending on the season. But traditionally Uzbek samsa is baked from flavour with different kinds of meat. Traditional Uzbek samsa is cooked in tandyr (Central Asian stove). But there is also a kind of samsa (usually triangular and square shape), which is prepared in the electric and gas ovens. It is amazing, but, samsa is considered to be an absolutely correct dish, cause it is steamed in tandyr, without frying, that makes samsa health food. The natural fat in samsa is the most "useful" cholesterol, which makes our blood vessels strong. Shashlik Talking about shashlik one immediately imagines sappy flavoured meat on the skewer. The traditional Uzbek shashlik is cooked from mutton, but it also can be prepared from beef, poultry, chicken and fish. This dish is very delicious and nourishing at the same time. Almost in every café, restaurant or even chaykhona (traditional Uzbek place for drinking tea) you may taste shashlik. Preparing shashlik is very delicate work, and exactly in Uzbekistan you may enjoy the unforgettable taste of Uzbek national dish - shashlik. Manty Manty - traditional dish for Uzbek people. It is the pieces of meat wrapped in thin dough. The main feature of manty is that the dish is definitely steamed. So the dish keeps a great deal of useful properties. As many other Uzbek traditional dishes, manty is very tasteful and nourishing cooking. Manty - the dish that is eaten by hands. The dish is often served with sour milk or fried onion. Shurpa Shurpa is a meat bouillon, which is widespread in Uzbekistan as a first course. In Central Asia and in Uzbekistan particularly shurpa is a symbolic dish. Shurpa is not only amazingly delicious, but also therapeutic cooking at the same time. It has restoring, stimulating and even relaxing features. Traditionally shurpa consists of meat, vegetables and various spices. In Uzbekistan there are two types of cooking shurpa. They are kaurma (fried shurpa) and kaynatma (boiled shurpa). From the above we can say that shurpa is the property and loved national food of Uzbekistan people and guests of the country. Lagman Lagman is a kind of cooking that can be attributed to both the first and second dishes. Lagman consists of meat and vegetable (main) part, called vadzhi; and noodles. Noodles in lagman plays the role of the main distinguishing feature. Usually lagman is served in deep plates (“kosa” in Uzbek) and such ingredients as sour milk (“katyk” in Uzbek) and greens perfectly complement the dish. The traditional Uzbek dish Khanum is cooked from meat and dough. It is also can be described as meat loaf, that is steamed. Khanum is served on a table with vegetable sauce and sour cream. In Uzbek national cuisine there are many different kinds of cooking khanum, depending on the region of the country. Uzbek traditional cooking may be different in various regions of Uzbekistan. This is due to the fact that culture of neighboring peoples influenced a significant impact on the diversity and originality of the recipes of Uzbek cuisine. Plan your trip to Uzbekistan with Peopletravel Company. We will provide the best holiday time in Uzbekistan, where you will get unforgettable impressions for long memory. Traditions and etiquette of Uzbek food Uzbek national cuisine is closely tied by Uzbek culture and traditions. Firstly, Uzbek people are very hospitable, and you will please an Uzbek man, if you accept an invitation to taste Uzbek national meals. Having come to Uzbek house, you will be offered to taste Uzbek cooking, and a seat away from the entrance that is considered a great respect. Traditional food in Uzbekistan begins from tea. And don’t be astonished and upset, if you find out little tea in your cup. According to Uzbek hospitality the more respectable guest, the less tea is poured into the cup, because regular pouring tea is regarded as care about the guest. Bread is of great respect in Uzbek national cuisine. It is always on the Uzbek dastarkhan (decorated tablecloth among the peoples of Central Asia). Patyr (type of Uzbek bread) is required to put "face" up. The eldest member of the family may break patyr. And only after this the rest of the family can start meal. In Uzbek culture it is normal when a man cook meals. Moreover, there is a special name for professional men cooks – oshpaz. Oshpaz is literally translated as an expert in cooking pilaf In general, Uzbek cuisine is a real universe, a journey which can take a lifetime, and it will be one of the best possible travelling. Having booked the tour to Uzbekistan, you will have a great opportunity to taste Uzbek traditional meals full of Eastern delicate smell and inimitable peculiar flavour. Yüklə 171,56 Kb. Dostları ilə paylaş:
|