Uzbek sweets: recipes

Dishes of Uzbek cuisine have long been valued all over the world. Eastern recipes are famous for their naturalness and simple set of products. No exquisite problems in the recipe and the processes of preparing such dishes you will not find. Many dishes of Uzbek national cuisine have long been on Russian tables: pilaf, lagman, manti, samsa, fried dumplings and much more. But Uzbek sweets are especially popular. Recipes with photos can be found in our article.

Today we want to share with you the most delicious and popular recipes. We suggest you cook national Uzbek sweets. The names may be a little confusing, but believe me, the recipes are so simple and easy to prepare that even children can cope with them.

Assortment of sweets of Uzbekistan

The reception of guests in Russia and Uzbekistan, as well as the schedule according to which the dishes appear on the festive table, differ slightly. If in Russia we first eat the first hot dishes, then salads and then sweets, then in Uzbekistan it's the opposite. Here guests are greeted with tea and Uzbek sweets, and then hot dishes, salads and snacks are served.

The assortment of oriental sweets is quite extensive. But mainly on the tables in Uzbekistan there are always dishes of nuts, home-made candies, halva, dried fruits and sweet cakes. But first things first.

Parvard

As we have already said, homemade sweets of your own preparation are a favorite delicacy in the East. Parvard - Uzbek sweets, reminiscent of the usual for us caramel. In shape, they resemble pads, the color is most often white (since special flour is used).

Ingredients:

• One glass of sugar;
• Two glasses of water;
• Half a glass of flour;
• One lemon.

Cooking process

Parvard and other delicacies are national Uzbek sweets. Recipes of this dish are known to all Oriental men. If the Russian cuisine is dominated by a woman, then, on the contrary, desserts and meat are always prepared by men.

So, to cook these homemade sweets, you need to take a large pot, preferably with a non-stick coating. Pour out a glass of sugar and add the water in the amount specified in the recipe. We cook the usual sugar syrup. Gradually bring the syrup to a boil, stir occasionally, wait, when the sugar completely disappears from the field of vision. Then you can squeeze the lemon juice through a sieve.

A very important aspect of making these sweets is not to digest the syrup. It should be viscous in consistency, in color - like refined sunflower oil. It will only cool the caramel.

This is done with a bowl of cold water and butter. How? Very simple. First we pour ice water into one bowl, the other - we grease with butter and pour out hot caramel. We put one dish in the other and start to get in the way. Thanks to the oil, the mass will not stick to the walls of the dishes, but because of the difference in temperature, the caramel will quickly cool down, which is what we are trying to achieve.

When the consistency resembles pliable plasticine, you can proceed to the following manipulations. Sprinkle a little flour on the chopping board. Roll out of our "plasticine" lump and make a small hole inside. Parvard - an unusual form of Uzbek sweets. Photo confirms this. But how is this form achieved? We explain.

When you have made a ring inside, it is necessary to stretch the caramel dough so that an eight is formed. Then we repeat the manipulations, we make eight figures each time and mix them with each other. As a rule, this is done at least twenty times.

In the end, you should get sweet noodles. It must be cut into square pieces-pads and sprinkled on top with a small amount of flour. In four or six hours, the sweetness is ready.

Halva

Halva is another dish of Uzbek cuisine, which enjoys worldwide love for sweet tooth. Ingredients that are used in cooking are very simple and accessible.

It is necessary:

• 120 grams of flour.
• Half a liter of milk.
• Ghee is 125 grams.
• 200 gr. Sahara.
• Two tables. Spoons of sesame seed.
• Half a glass of peeled walnuts.

Cooking process

To prepare such Uzbek sweets for tea, you must first prepare the flour for work. We put it on a wide flat pan and reheat it with the addition of melted butter. When it gets a nice brown shade, you can start mixing the ingredients further.

While the flour at you is fried, take and mix in separate ware milk and sugar. When the flour is ready, the sugar will have time to completely dissolve. We add a thin trickle of sweet milk mixture to flour. Stirring. The mass should stand on fire for about fifteen minutes.

Then remove the frying pan from the fire. Let the mass cool down a little. When it is already quite cool, you can start forming balls. As a rule, halva is made in the form of large briquettes. If you do for yourself, and not for a large festive table, then you can (for convenience of consumption) form small balls.

Each such halva ball should be dipped well in the powder, consisting of crushed walnuts and sesame. We serve the dish on the table. We brew green tea and enjoy.

Pashmak

Required products:

• One kilogram of granulated sugar.
• Butter - 50 grams.
• Juice of half a lemon or one teaspoon of citric acid.
• Glass of water.

Cooking process

As you can see, again we use the simplest and most affordable set of products to cook national Uzbek sweets. Pashmak is a sugar halva, which is not only very sweet and loved by children, but also useful, helping in the treatment of diseases of the bronchi and the entire respiratory system.

Like many other sweets, pashmak is prepared on the basis of sugar syrup (caramel). Mix sugar and water, boil the syrup to the caramel consistency. Then pour the liquid caramel mass onto a baking sheet or cutting board and stretch it until white threads appear.

At this time on the stove, you should already have flour. Fry the flour, as in the previous recipe, to brown. Then caramel mass should be dipped in flour and again stretched to the thinnest thread. From the finished caramel noodles make small sausages and cut them into cubes.

Nishalda

But not all dishes of this cuisine are prepared in a matter of minutes. Sometimes it takes a lot of effort and patience to cook traditional Uzbek sweets. We will provide a photo with the names, try to describe the process of preparation as carefully as possible, but whether you will decide for such an experiment, it's up to you.

If you decide to spend your time, then we will start preparing another sweet Uzbek dish. The nishald looks like a very thick white sour cream. The basis of this recipe will be egg whites and sugar syrup.

Required product bundle:

• 3 kg of sugar.
• 2.5 liters of water.
• 8 eggs.
• 7 teaspoons of citric acid.
• Three roots of the emmac.

Cooking process

Let's make a small digression and talk about what is the root of the emmac. Immediately say that without him to begin to prepare nishaldu does not even worth it, as they say, all the salt.

So, emmak is a soap root, as many people call it. He's a roll-field, he's also the root of a keyworm of a panic. Somewhere in Tashkent, problems with the purchase of such a product will not be perfect, at any market it is sold, and it is inexpensive. But in Russia it's not so easy to find it. What to do? Than to replace?

Approximately the same amount of substances contained in the ethmac is found in the root of licorice or the root of liquorice. You can replace the root gelatin or agar-agar. But the useful properties that this dessert has due to the contents of the ethmac, with replacement for other products, will, unfortunately, be lost.

We proceed. If you still found the roots of the emmac, then grind them and fill them with water. We put on a slow fire and cook for about two hours. If this ingredient is not present, then we brew the licorice root (it is sold in any pharmacy) and insist it for about an hour.

During this time it will be necessary to work with proteins. Proteins must be beaten for a long time. If you have helpers, then ask them to answer for proteins while you are cooking sugar syrup.

Sugar syrup is made according to a traditional recipe (we described it slightly above). When the syrup is almost ready, add citric acid to it. Cook a couple more minutes and remove from the fire.

Let's move on to mixing the finished ingredients. While there is a process of whipping the proteins, add a thin trickle of syrup to them, then decoction of the root. The mass should be quite thick and incredibly white. It is stored in the refrigerator. It is served to flat cakes and just to tea.

Brushwood

This dish is considered festive. But in Russia, such Uzbek sweets go well for a mid-afternoon snack, for breakfast and just for tea parties. Experienced housewives advise to cook brushwood with the use of butter and good fat milk.

Ingredients:

• Two eggs.
• 4 tbsp. Spoons of sugar.
• 100 grams of milk.
• 50 grams of butter.
• Two glasses of flour.
• Vegetable oil is a glass.

Cooking process

Look at the list of products. This is what Uzbek cuisine is famous for. Recipes of sweets here consist of such simple and understandable components that even the mistress, who does not even care to prepare complex dishes, will be able to find them in her refrigerator.

So, mix the flour and eggs. In a separate bowl, dissolve sugar in butter. It can be pre-heated in a water bath or in a microwave oven. Pour the creamy mass into the dough and mix well.

Many housewives believe that it is better to make good brushwood from puff pastry. But not Uzbek sweets. Recipes here are simple, easy and do not require any special culinary delights. Dough for brushwood is done quickly and easily, as you can see.

When the dough is well mixed, we form a ball from it. Roll out fairly thin and cut into squares or rectangles. At the center of each geometric figure, make an incision and stretch the tip of the dough through the resulting hole.

Now it remains only to fry the firewood before crunching on vegetable oil. You can sprinkle it before serving with powdered sugar, or you can simply serve with jam, sweet berry syrup, jam, etc.

Sherbety

Sherbets are also popular Uzbek sweets. Recipes are based on the use of berry or fruit decoctions. Very tasty sorbets are prepared from pomegranate and grape, apricot and strawberry, lemon and cherry juice.

For preparation it is required:

• One glass of sugar.
• Two glasses of water.
• One kilogram of fruit or berries you choose.

Cooking process

It is very easy to prepare sherbet according to the Uzbek recipe. You will need to cook sugar syrup. How this is done, we have already described more than once. All according to a standard recipe.

Squeezed fruit or berry juice is added to the hot syrup. We give it a little cool and pour it on the molds or glasses. The national sweet dish of Uzbekistan is ready.