Independent work prepared by kahhorjonov abrorbek student of group 23. 128, faculty of economics of fergona state university, department of accounting and audit, 1st year, in history
INDEPENDENT WORK PREPARED BY KAHHORJONOV ABRORBEK STUDENT OF GROUP 23.128, FACULTY OF ECONOMICS OF FERGONA STATE UNIVERSITY, DEPARTMENT OF ACCOUNTING AND AUDIT, 1ST YEAR, IN HISTORY
Thema: Uzbek national foods
Plov.
Shashlik.
Lagman.
Manti.
Uzbek plov.
Pilaf -. Khan of Uzbek dastarkhan.
Plov is the symbol of Uzbek food. It is prepared in every Uzbekistan family, whether Uzbek, Russian, Tatar of Korean. Uzbek plov is the part of mentality of Uzbekistan people. Traditionally plov is cooked by men.
Plov is the symbol of Uzbek food. It is prepared in every Uzbekistan family, whether Uzbek, Russian, Tatar of Korean. Uzbek plov is the part of mentality of Uzbekistan people. Traditionally plov is cooked by men.
There are over a thousand of recipes of cooking Uzbek plov with various ingredients and even there are some cook books dedicated only to this dish.
In various regions of Uzbekistan, people have their own recipes of Uzbek plov preparation. For instance, Bukharan people prepare plov with green gram. Samarkand plov is light, Fergana plov is brown on the contrary. In Samarkand people put meat, carrot, rice in layers and steam it. In Tashkent plov all ingredients are roasted at the beginning.
Commonly Uzbek plov is cooked with rice, fresh mutton or beef, yellow or red carrot, onions and vegetable oil. Traditionally, Uzbek plov is prepared in a deep cast-iron pot (kazan), which is uniformly warmed and a dish is not burnt.
Plov is the most classic dish of Uzbekistan, consisting of rice, onion, carrots and meat, all cooked slowly in layers in a traditional cast-iron kazan (essentially, a cauldron). If you don’t have a kazan lying around, you can sub it for a cast-iron casserole dish.
Plov is the most classic dish of Uzbekistan, consisting of rice, onion, carrots and meat, all cooked slowly in layers in a traditional cast-iron kazan (essentially, a cauldron). If you don’t have a kazan lying around, you can sub it for a cast-iron casserole dish.
For Uzbeks, plov represents hospitality and identity. While the ingredients can vary (you can make it using lamb or beef and spices to your taste), one thing that is consistent is it’s always served in generous portions!
