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Specializing Boarding School N°43, Bulakbash

By the Special Boarding School N°42, Asaka

Xoliqnazarov Zuhriddin
Ahmedov Muhammad Ali

All of the countries have national food. For example : Nepal’s food (Gundruk), Indian’s food (Curry) and other food. So we have national foods. This food is called Palov (Osh in Uzbek language) and Sumalak (spring season’s food). It is very sweet and very beautiful food. Yes, it’s true ! We will introduce our national foods.

Palov

Important ingredients :
Oil
Onion
Meat
Water
Carrot
Rice
Zira (it look like little seeds, it is optional)
Salt
Pepper
Garlic
Queen (fruit)
Turnip
All of these ingredients can be found in Andijan region.

Preparation :
Before cooking this meal, you have to prepare every ingredient and cut into little pieces. You have to cut onion, carrot and meat. If you like garlic or queen (behi), you can add it too. First we put oil in the pot then put meat and onion and fry them together. After becoming red colour we put carrot and other ingredients like garlic and queen. After half an hour we put 0.5 liter of water. After the water put the rice and if you like red pepper, you can add the red pepper. Then we boil the mixed staff until the water disappears. After this, we let it stand low fire for 20 minutes. … Now it’s ready ! You can eat this meal any day you wish.

One of Uzbek customs of eating this meal is the head of the family begins to eat then the other members eat it.

Saydazimov Muzaffarhon

Novvot

Ingredients : sugar and water.

The way of preparation :
In a saucepan, pour 10 liters of water and add 2 kg of sugar. Boil for 20 minutes. Then add another 2 kg of sugar and add water. Boil for another 20 minutes. Then repeat this for a third time. Store the solution of sugar in a closed dark area for 5 days. The closed area must be air tight and must be sealed so that the vapors cannot escape. In the enclosed cabinet, hang strings from the ceiling down to the solution.

When to eat :
Serve in a bowl with tea. You suck the candy while you drink the tea. It is recommended when you have a cold. It is possible to eat it at any time.

Feature :
It can be stored long, not absorbing moisture in any temperature mode. Has medical property.

By the Specializing Boarding School N°43, Bulakbash

Berdiqulov Nodirbek
Turg'unov Murod
Abdullayeva Mashxura
Qodirova Dilnoza
Qo'chqarova Gulmira
Abdulazizova Gulbahor

Uzbek national dishes are one of the most popular, different and the most delicious dishes in the world. There are a lot of interesting customs and traditions in Uzbek families such as invitation the guest to the Dastarhan. And Uzbek people are famous with their hospitality. There are lot of popular national dishes in the West and East, so we have decided to show you the preparation of Uzbek national dishes.

Manti (Andijan)

Necessary ingredients :

Preparation for dough : 500 g of flour, 1 egg, 0.5 glass of warm water, 1 tea spoon of salt.

Preparation for stuffing : 1 kg of sheep fat, 500 g of onion, 2 eggs, black pepper, salt as you need.

We mix hard dough then reel with wet towel for 10-15 minutes. Then we cut them into pieces as the size of apple. And spread with juva (our national instrument in cooking for flattening the dough). Put 250-300 g of stuffing in each lump, then join the sides of the dough and pinch them. For the stuffing, chop the lamb into pieces. Add some sliced onions, eggs, salt and black pepper. Mix together. Put pinched manti in the qaskan (it's a dish that goes on the fire) for 1 hour. When ready, give 4 pieces for each person.

Manti is for dinner. It is eaten with hands. The Uzbeks eat manti together with family. When manti is on the table, the head of family begins to eat. Manti is eaten with tea. Tea is revered in the finest oriental traditions. It is offered first to any guest and there exists a whole subset of rules surrounding the preparation, the offering and the consuming of tea. Green tea is the drink of hospitality and predominant. Black tea is preferred in Andijan though both teas are seldom taken with milk or sugar.

Good appetite !