KITCHENUZ

Uzbek National Patyr

Big Wedding Pilaf of Uzbekistan

How is Uzbek Pilaf prepared?

Beshbarmak! Kazakh House 8 Utov 10 Kazakh Cook l Real Kazakh Beshbarmak l Traditional Kazakh dishes

WEDDING PILAF | Popular street food in Uzbekistan | PILAF CENTER How to prepare

Delicious Sheep Neck Food Very Strong Sheep Neck Food Authentic tea house food

Rib Somsa l Street food l Uzbek cuisine l Uzbekistan

Uighur Lagman. Uighur national dishes are very tasty. Real lagman

Norin from horse meat I NORIN CITY I Uzbek national dish Norin l Tashkent street food

Shashlik Beshpanja l Popular street food l Uzbek cuisine l Uzbekistan

Chig'atoy Patir! Jizzali, Nut, Magizli patir l Big bakery Uzbekistan

Carp Fish l Amudarya fish l Khorezm fish l Street food l Syrdarya fish

Original Beshbarmak l Kazakh street food l National dishes beshbarmak l KAZAKH National dishes

Manti Uyghur food l Juvava water manti l Uyghur street food

KAZY - factory, handmade, 100% horse meat is used, 1000 kg produced per day.

Firminius Pizza

National Uzbek Pilaf

25 - 30 Sheep per DAY! Best Tandoor Gusht l Food in Uzbekistan l Kashkadarya Tandoor Gusht

Uzbekistan! SHASHLIK, PILAF, TANDYR GUSHT and SAMSA | Very Delicious Uzbek food

3000 - 4000 Things Every day 25 kinds of BBQ l Popular food l BBQ center of Uzbekistan

UZBEKISTAN! I AM COOKING PILAF IN THE CENTER OF PILAF IN TASHKENT

Uighur LAGMAN! The most delicious Uighur Lagman! Uyghur Cuisine

Horse meat for restaurants, cuts 20 horses per day

Nowruz holiday in Tashkent. Halim, Sumalak, Osh were prepared in 10 pots. 2023

Legendary Sumalak! Sumalak has been preparing for 3000 years! How is sumalak prepared? spring food Hello, friends, today we are in the house of the "Kitchen" team. Today we will see with you how to prepare the legendary sumalak. Sumalak is a type of sweet dish cooked by Central Asian and other Turkic and Persian peoples during Nowruz holiday. Mainly, it is made from young sprouts of wheat, flour, and oils. Also, according to some national traditions, stones or nuts are also baked. It is cooked for 1 day. Sumalak is a type of food. Cervitamin, delicious and healthy food. Method of preparation: jaidari is cleaned and washed with cold water. Put in a stainless steel container and freeze for three days. After the wheat sprouts, it is spread on a clean board (plywood with holes opened) 1-1.5 cm thick on the board in a brighter place, but not exposed to sunlight, and sprinkled with water on a snowy morning. When the wheat grass (blue) is the length of the needles (after 3-4 days), it is divided into pieces and separated from the board. Blueberries are minced or strained and mixed with water, and the juice is filtered through cheesecloth. In this way, the juice is collected three times and stored in separate containers, for 0.5 kg of harvested wheat, 2 kg of wheat flour and 1 kg of cottonseed oil are needed. The cottonseed oil is cooled in the cauldron. Mix flour and the first strained juice and bring to a boil over high heat. Then the second strained juice is poured in, and when it boils, the third strained juice is poured in and the boiling is continued over high heat. 15-20 smooth pebbles like walnuts and 10-12 walnuts are washed and constantly dug with a wooden shovel so that they do not sink. S. It is boiled for 10-12 hours. The color of ready S. is light brown, dark slurry, sweet taste. When S. is ripe, the flame of the krzon is removed and it is left to simmer for 5-6 hours. Sumalak has been used since ancient times, according to some sources, since 3000 years ago, to welcome spring, the beginning of agricultural work, Navrozaa. is prepared. Since the 90s of the 20th century, S. cooking takes place with great celebration during Nowruz holiday, especially among women.