Читать книгу Uzbek National Foods - Muzaffar Turdukulov - Страница 2
Preface
ОглавлениеUzbek national cuisine is one of the sweetest and most diverse dishes in the world. In Eastern culture, it is customary to bring a guest to the table with a variety of sweets, jams, desserts. These customs are also very developed among the peoples of Uzbekistan. Given the fact that many Uzbek national dishes are popular in both the East and the West, we offer you our ideas on how to prepare and serve Uzbek national dishes
BREAD
Bread with Jizz
This bread, which aims to increase the firmness and improve the taste of homemade bread, is being forgotten. The reason is that there is not always a jizz in every home. Gather the burnt jizz and (sort) it and add it to the dough. Dissolve the salt with the yeast in warm water, add the flour and water piece by piece, knead the dough to a medium-soft consistency, and wrap it up to increase it and take it to a warmer place. Knead most of the dough in the pan, then take it on the board and spread it by hand to a thickness of 1.5 – 2 cm. Place the jizz flat on the surface of the dough and roll it out from one edge of the dough. You knead with your palms on both sides of the roll so that the jizz mixes well into the rolled dough, with the right palm moving backwards and the left palm forward several times. After that, you will be divided into 150—200 gr. You make a circle-shaped loaf by crushing the balls in the shape of a ball with the fist of your right hand, then with the palms and fingers of both hands. The edges of the bread should be 2 – 3 cm thick and the middle 1 cm thick. Beat in the middle of each loaf and bake in the oven until tender. Before serving, take out a little tob and bring it with tea as a standalone dish. Ingredients: 1 kg of flour, 50 g of yeast, 2 cups of water, 300 g of jizza, 2 teaspoons of salt.
Bread with Meat
Obi non (bread)
Dissolve yeast and salt in warm water in a bowl, add flour and water in small portions and knead the dough to medium hardness. you take away. We knead most of the dough again, making 250—300 gram rolls, and make a circle with many folds – 2 cm thick at the edges and 0.5 cm in the middle. If you put a fork in the middle of each loaf and cover the face with a tablecloth, it will not bleed and the dough will rise well. After 15 to 20 minutes, moisten the back of the bread and bake in a preheated oven. The bread turns out very fragrant and delicious because of the heat accumulated on the oven wall and the infrared rays emitted from the charcoal. It is placed whole on a plate on the table and broken down immediately before eating. The dough can be taken according to this recipe, multiplied as needed and baked in any amount of bread. Ingredients: 1 kg flour, 50 g yeast, 2 cups warm water, 2 teaspoons salt.
Milky bread
The method of preparation is the same as for obi bread, except that in the recipe the dough is mixed by adding milk instead of water. Fermented milk can also be used, and mixing dough in hard whey also gives good results. Ingredients: 1 kg flour, 40 g yeast, 2 cups warm milk, 1.5 teaspoons salt.
