Kitchens have long been appreciated all over the world. Oriental recipes are famous for their naturalness and simple range of products. You will not find any sophisticated problems in the recipe and cooking processes of such dishes. Many Uzbekistan 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.
Reception of guests in Russia and Uzbekistan, as well as the schedule according to which dishes appear on the festive table, are slightly different. If in Russia we first eat the first hot dishes, then salads and only then sweets, then in Uzbekistan the opposite is true. 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 nut dishes, homemade sweets, halva, dried fruits and sweet flat cakes. But first things first.
As we have already said, homemade homemade sweets are a favorite delicacy in the East. Parvarda - Uzbek sweets, reminiscent of our usual caramel. In shape, they resemble pads, in color they are most often white (since special flour sprinkles are used).
Ingredients:
Parvarda and other delicacies are national Uzbek sweets. The recipes for this dish are known to all Eastern men. If the Russian cuisine is mainly dominated by a woman, then here, on the contrary, men always prepare desserts and meat.
So, to make these homemade candies, you need to take a large saucepan, preferably one with a non-stick coating. Pour a glass of sugar there and add water in the amount indicated in the recipe. Cooking regular sugar syrup. Gradually bring the syrup to a boil, stir occasionally, wait for the sugar to completely disappear from sight. Then you can squeeze the lemon juice through a sieve.
A very important aspect of making these candies is not to overcook the syrup. It should be viscous in consistency, in color - to resemble refined sunflower oil. All that remains is to cool the caramel.
This is done with a bowl of cold water and butter. How? Very simple. First, pour ice water into one bowl, grease the other with butter and pour hot caramel into it. We put one dish in another and start stirring. Thanks to the oil, the mass will not stick to the walls of the dishes, and due to the temperature difference, the caramel will quickly cool down, which is what we are trying to achieve.
When the consistency resembles malleable plasticine, you can proceed to the following manipulations. Sprinkle some flour on a cutting board. Roll a lump out of our "plasticine" and make a small hole inside. Parvarda is an unusual form of Uzbek sweets. The photo confirms this. But how is this form achieved? Explaining.
When you have made a ring inside, you need to stretch the caramel dough so that an eight forms. Then we repeat the manipulations, make eights each time and mix them together. As a rule, this is done at least twenty times.
You should end up with sweet noodles. It must be cut into square pillow pieces and sprinkled with a little flour on top. After four to six hours, the sweetness is ready.
Halva is another dish of Uzbek cuisine, which is loved by sweet tooths worldwide. The ingredients used in the preparation are very simple and affordable.
Necessary:
To prepare such Uzbek sweets for tea, you must first prepare flour for work. We put it on a wide flat frying pan and heat it with the addition. When it acquires a pleasant brown hue, we can proceed to further mixing the ingredients.
While your flour is frying, take and mix milk and sugar in a separate bowl. When the flour is ready, the sugar has time to completely dissolve. Add the mixture to the flour in a thin stream. We mix. The mass should stand on fire for about fifteen minutes.
Then remove the pan from the heat. Let the mass cool slightly. When it is already cool enough, you can start forming balls. As a rule, halva is made in the form of large briquettes. If you are making for yourself, and not for a large festive table, then you can (for convenience of consumption) form small balls.
Each such ball of halva should be dipped well in a dressing consisting of crushed walnuts and sesame seeds. We serve the dish on the table. We brew green tea and enjoy.
Required products:
As you can see, again we use the simplest and most affordable set of products to prepare 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 a 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, you should already have flour on the stove. Fry the flour, as in the previous recipe, until brown. Then the caramel mass should be dipped in flour and stretched again into the finest threads. We make small sausages from the finished caramel noodles and cut them into cubes.
But not all dishes of this cuisine are prepared in a matter of minutes. Sometimes you have to make every effort and patience to prepare traditional Uzbek sweets. We will provide a photo with the names, we will try to describe the cooking process as thoroughly as possible, but whether you take up such an experiment is up to you.
If you decide to spend your time, then let's start cooking another sweet Uzbek dish. Nishalda looks like a very thick white sour cream. This recipe will be based on egg whites and sugar syrup.
Required set of products:
Let's make a small digression and talk about what the etmaka root is. Let's say right away that it's not even worth starting to cook a nishalda without it, as they say, it contains all the salt.
So etmak is what many call it. He is tumbleweed, he is the root of the clavicle paniculata. Somewhere in Tashkent, there will be no problems at all with the purchase of such a product, they sell it at any bazaar, and it is inexpensive. But in Russia it is not so easy to find an etmak. What to do? What to replace?
Approximately the same amount of substances contained in etmak is found in licorice root or licorice root. You can replace the root with gelatin or agar. But the beneficial properties that this dessert has due to the content of etmak will, unfortunately, be lost when replaced with other products.
Let's get started. If you still find etmak roots, then grind them and fill them with water. We put on low heat and cook for about two hours. If this ingredient is not present, then we brew licorice root (it is sold in any pharmacy) and insist it for about an hour.
During this time, you will need to work with proteins. Whisk the whites for a long time. If you have helpers, ask them to be in charge of the proteins while you cook the sugar syrup.
Sugar syrup is made according to a traditional recipe (we described it just above). When the syrup is almost ready, add citric acid to it. Cook for a couple more minutes and remove from heat.
Let's move on to mixing the finished ingredients. While the process of whipping the proteins is going on, add syrup to them in a thin stream, then the decoction of the root. The mass should be quite thick and incredibly white. It is stored in the refrigerator. Served with tortillas and just tea.
This dish is considered a festive one. But in Russia, such Uzbek sweets are great for an afternoon snack, for breakfast and just for gatherings over tea. Experienced housewives advise to cook brushwood using butter and good fat milk.
Ingredients:
Take a look at the list of products. This is what Uzbek cuisine is famous for. The recipes for sweets here consist of such simple and understandable components that even a hostess who hardly touches on the preparation of complex dishes can find them in her refrigerator.
So, we mix flour and eggs. In a separate bowl, dissolve the sugar in the butter. It can be preheated in a water bath or in a microwave oven. Pour the creamy mass into the dough and mix well.
Many housewives believe that good brushwood is best made from puff pastry. But not Uzbek sweets. The recipes here are simple, easy and do not require any special culinary delights. The brushwood dough is made quickly and easily, as you can see.
When the dough is well mixed, form a ball out of it. Roll out quite thinly and cut into squares or rectangles. In the center of each geometric shape we make an incision and stretch the tip of the dough through the resulting hole.
Now all that remains is to fry the brushwood until crisp in vegetable oil. You can sprinkle it with powdered sugar before serving, or you can simply serve it with jam, sweet berry syrup, jam, etc.
Sherbets are also popular Uzbek sweets. The recipes are based on the use of berry or fruit decoctions. Delicious sorbets are made from pomegranate and grape, apricot and strawberry, lemon and cherry juices.
For cooking you will need:
Making sherbet according to the Uzbek recipe is very simple. You will need to boil the sugar syrup. We have already described above how this is done. All according to the standard recipe.
Add squeezed fruit or berry juice to hot syrup. Let it cool slightly and pour it into molds or glasses. The national sweet dish of Uzbekistan is ready.
Having familiarized yourself with what halva is made of, you will be able to expand your knowledge of creating your favorite delicacy and learn about the impressive beneficial properties of the product. Eastern sweetness, especially if you make it yourself, will be a worthy dessert for a cozy homemade tea party.
Halva, whose benefits and harms to the body are due to the elements and vitamins contained in the base component, can become not only a tasty dessert for those with a sweet tooth, but also a dish that has a beneficial effect on the body as a whole.
Halva, the composition of which may vary depending on which product is taken as the basis for making sweets, is prepared from natural products. With the right technology and without the addition of preservatives, the oriental delicacy is excellently stored for up to two months.
Homemade halva will undoubtedly turn out to be tastier and healthier than purchased counterparts. It does not contain preservatives often added to an industrial product, all kinds of stabilizers and other harmful impurities. The composition of homemade sunflower halva is extremely simple and accessible to everyone.
Ingredients:
Preparation
Halva, the recipe of which will be described below, is prepared from peeled sesame seeds, which are pre-soaked in boiling water for at least two hours. For final cleaning, the seeds are washed in a saline solution, so that the shell settles to the bottom, and the kernels float to the surface, after which they are collected, washed and fried. It will be possible to avoid such a process, which is difficult to carry out at home, by using ready-made tahini paste.
Ingredients:
Preparation
The following guidelines are for those wishing to know how to make halva according to the Indian recipe. This technology differs from any usual oriental one and is performed with semolina or with the addition of grated carrots, boiled with milk to a homogeneous pasty mass. In addition to nutmeg, sweets are often seasoned with cardamom and other spices.
Ingredients:
Preparation
Further, about what Uzbek housewives make halva from. The basic component in this case is flour, which is initially sautéed in ghee, and then brewed with milk and heated until thick and plastic. As a breading for the balls formed from the resulting mass, sesame seeds or chopped nuts can be used.
Ingredients:
Preparation
Those with a sweet tooth will appreciate oriental halva made from sesame seeds. The recipe can be performed without adding cocoa, replacing it with a portion of flour or milk powder. The final result will depend entirely on the degree of grinding of the sesame seeds and on whether the beans were roasted before use.
Ingredients:
Preparation
Homemade halva, the recipe for which will be presented next, is one of the most popular desserts in Turkish cuisine. A sweets are prepared from semolina with the addition of Turkish mastic, which will give the dish a characteristic spicy taste and aroma. It is impossible to replace the additive with anything, if one was not available, it is better to prepare a delicacy without her participation.
Ingredients:
Preparation
A true delight for those with a sweet tooth or those with special respect for chocolate, will be chocolate halva or sweets cooked in chocolate glaze. In this case, the basis of the dessert is peanuts fried until aroma appears, which can be replaced if desired with other nuts or seeds.
Ingredients:
Preparation
Like any, the peanut treat is incredibly tasty, satisfying and nutritious. Before use, nuts must be fried in a dry frying pan or in the oven, after which they are peeled from the husk, which can impart unwanted bitterness to the delicacy. Vanilla sugar can be substituted with vanilla or other additive of your choice.
Ingredients:
Preparation
The following recipe will help you find out what the Samarkand halva is made of. The main ingredients in this case are walnuts or any other nuts and toasted flour. If desired, the composition is supplemented with sesame seeds or other components to enhance the taste, fill it with a new aroma and piquancy.
Ingredients:
Preparation
Even just flour will make a delicious delicacy that you can pamper yourself and your family with a cup of tea. The dessert is complemented with oven-dried walnuts or any other nuts, which are mixed into the base or sprinkled with sweets on top. For flavor, you can add a little vanilla to the composition.
Ingredients:
Preparation
Do-it-yourself halva made from pistachios turns out to be incredibly appetizing and refined. Pleasant nutty taste and unusual color of the dessert will satisfy the needs of every fastidious eater with a sweet tooth. Before serving, the dessert is well cooled in the refrigerator and only then cut into portions.
how can you cook Uzbek white halva
For the recipe you need:
- lump sugar - 400g
- - 1/2 tsp
- water - 1/2 cup
- egg (squirrels) - 3 pcs.
- icing sugar - 200g
- roasted hazelnuts or walnuts - 1.5 cups.
Akalva - festive white halva with nuts - a symbol of joy, hope and rebirth. It is eaten at the festive table, on birthdays and weddings, at friendly meetings. It is believed that halva brings joy and well-being; akalva is given to children, friends, dear guests, presented as a sign of gratitude and special respect, and important undertakings are celebrated with it.
Boil sugar syrup, cool until warm, add acid. Stir the whites whipped into the syrup and cook in a copper bowl over low heat, stirring continuously for 2.5 - 3.0 hours. When the mass thickens so much that cooled on a fork will bounce off when tapped with a finger, add the nuts. Put on a board on icing sugar, cool, cut the sausages as thick as a finger, cut into 6-7 cm pieces and wrap in wax paper. You can also make small thick cakes - kulche. Store closed in a cool dry place.
The complexity of the preparation is justified by the excellent taste. Well-prepared aqua is snow-white, fragile, breaks into pieces when dropped on a marble board, and can be stored for more than a month.
Halva pistachio
For the recipe you need:
- pistachio nuts (peeled) - 1.5 cups
- water - 1 glass
- milk - 2 tbsp. l.
- sugar - 1/2 cup
- butter or ghee-5 tsp.
- vanilla essence - a few drops.
Add a drop of vanilla essence and stir, then place in a prepared baking sheet and flatten. Leave to cool completely, then cut into 20 squares with a saw.
This halva can be kept in the refrigerator for 2-3 weeks.
Fry the nuts, peel and scroll through the fine grate of the meat grinder twice. Fry flour in a pan until golden brown, mix with nuts and mix thoroughly. Pour sugar into a saucepan, add water and boil the syrup. Pour it into the nuts and beat quickly. Allow to cool.
2 cups roasted peanuts, 1 cup sugar, 1 cup flour, # 189; glasses of water
HALVA PISTASHKOVAYA,
1.5 cups peeled pistachio nuts; 1 cup boiling water; 2 tbsp. spoons of milk; 0.5 cups of sugar; 4.5 teaspoons of butter or ghee; a few drops of vanilla essence.
Place the pistachios in a wide bowl, cover with boiling water and leave to soak for 30 minutes. Coat an 18x18 square shape with oil.
Drain the pistachios thoroughly and place in a mixer or food processor with metal attachments. Add milk and grind to a fine crumb. Add sugar and stir. Preheat a deep non-stick skillet, add butter and melt over low heat. Add the nut butter and cook for about 15 minutes, stirring constantly, until thickened.
Add a drop of vanilla essence and stir, then place in a prepared baking sheet and flatten. Leave to cool completely, then cut into 20 squares with a saw.
Bon Appetit!
Halva is not only tasty, but also healthy, and cooked on your own, it is also completely natural.
Cooking process:
Leave the halva in the refrigerator on the bottom shelf for 2-3 hours and then enjoy the finished dessert.
Products:
Cooking process:
Halva can be cut into pieces, shaped into different shapes, or made into balls.
Optionally, you can dip the finished halva in melted chocolate or sprinkle with coconut. Halva is a healthy sweetness, especially since it is easy to prepare and it is stored for a long time, so make dessert more often and enjoy a pleasant tea party.