The history of halva began in the fifth century BC. Just imagine how many centuries this sweetness came to us! Iran is considered the birthplace of halva, but when it appeared in Russia is not known for certain. There are many varieties of this delicacy. Incredibly tasty Samarkand halva. We will consider her recipes today.

Halva of any kind is useful for us, which is directly related to the component composition of the product. First, it is quickly and easily digested and absorbed. Secondly, this sweet contains a lot of vegetable fats. And thirdly, it is rich in proteins, amino acids and minerals. We can say that in one small piece of halva there is half of the periodic table!

If we talk specifically about Samarkand halva, then, first of all, it is worth noting that it is prepared on the basis of pistachios. And they are rich in fiber, which improves bowel function, and also removes toxins and toxins from the body. Such halva contributes to the breakdown of cholesterol plaques and the preservation of the elasticity and softness of the vascular walls.

Attention! Samarkand halva accelerates the recovery process after serious illnesses.

But the beneficial properties of oriental sweetness do not end there. So, halvah has the following effect on our body:

• activates the activity of the brain;
• improves reproductive function;
• acts as a prevention of atherosclerosis;
• replenishes the energy reserves of the body;
• activates the protective function of our body;
• increases resistance to infectious diseases.

But halva practically does not harm us. The main thing is to eat it in a reasonable amount. So, experts advise to consume no more than 30 g of this sweetness per day.

Samarkand halva is contraindicated in the development of such ailments:

• allergies;
• diathesis;
• periodontal disease and caries;
• pancreatitis;
• diabetes mellitus;
• obesity;
• the formation of stones in the bladder, as well as the kidneys.

On a note! If you have any chronic ailments, you should consult a specialist before using halva!

Classic oriental sweet recipe

Samarkand halva prepared at home will become natural and healthy. As already mentioned, it contains pistachios, and the technology for making sweets is simple.

Compound:

• 400 ml of milk;
• 300 g of granulated sugar;
• 2 tbsp. l. melted butter;
• 0.2 kg pistachios.

Advice! You can complement the taste of halva with sesame seeds and walnuts.

Cooking:

1. Pour milk into a cast iron container.
2. Chop pistachios and add to milk.
3. Let's introduce granulated sugar and melted butter.
4. Stir, without being lazy, the resulting mixture and bring to a boil at the middle level of the burner.
5. Reduce the heat, boil the mixture, stirring it.
6. As soon as you see that the milk has practically boiled down, turn off the burner.
7. We take the form and pour the blank of halva into it.
8. When the delicacy hardens, cut it into pieces of any shape. Ready!

Attention! Samarkand halva has a fairly high energy value. Its calorie content per 100 g of product is almost 300 Kcal.

Samarkand halva has different cooking methods. The recipe at home with sesame seeds is quite simple, and as a result you get a truly royal delicacy!

Compound:

• 50 ml refined sunflower oil;
• 0.2 kg of sesame seeds;
• 100 ml filtered water;
• 1 st. sifted wheat flour;
• 150 g sugar.

Cooking:

Uzbek dessert

Another variety of oriental sweets is halva with walnuts. This dessert will be loved by all your household!

Compound:

• 130 g melted butter;
• 130 g of sifted flour;
• 500 ml of milk;
• 0.2 kg of granulated sugar;
• 0.5 st. peeled walnuts;
• 2 tbsp. l. sesame seeds.

Cooking:

On a note! Sprinkling halva with sesame seeds, you multiply the beneficial properties of sweetness. The Japanese have proven that sesame helps slow down the aging process and rejuvenates the body.

Samarkand halva is an oriental delicacy that is not only sweet and tasty, but also nutritious. You can cook it with your own hands. At the same time, you can get complete confidence in the usefulness and naturalness of all components.

This type of halva differs from the usual, well-known sunflower one in that walnuts and sesame seeds are used here. These components endow Samarkand halva with an interesting, delicate taste that shocks and makes many of those who have tried it fall in love with them.

Cooking Ingredients

Samarkand halva, the recipe of which is presented below, is also called halvaitara or Uzbek halva, it is prepared quickly and not as difficult as it seems at first glance to an inexperienced hostess.

All ingredients can be bought at the store or taken at home if you have the opportunity:

• Walnuts - you will need about 200-250 g.
• Sesame - 100 g.
• Butter - 100 g.
• Wheat flour (preferably sifted) - 250 g
• Vanilla sugar - one sachet.
• Granulated sugar - 250 g.

You can also add if you like:

• Almonds - 100 g.
• Pistachios - 100 g.
• Water - two glasses

Cooking syrup

Samarkand halva is a product that consists of three main ingredients: syrup, toasted flour and nuts.

To prepare the syrup, you should take an enamel pan, pour two glasses of water into it and bring to a boil. Add 250 g of sugar to boiling water. In this case, the heating temperature should not exceed the average. Constantly stirring, try to prevent a stable boil. Thus, cook the syrup for 5-7 minutes. In this case, you can not let him boil more than 3 times. If everything is done correctly, you will get a weak sugar syrup of medium density.

frying flour

This procedure should be given special attention, as the flour can be easily overcooked. As a result, it will acquire a dark color and a bitter taste, which will spoil the whole halva as a whole.

You need to fry the flour in a large clean frying pan, greased with butter, over low heat, constantly stirring with a special spatula.

It is necessary to carry out the manipulation until the product changes its color to light brown or reddish.

The right choice of nuts for halva

High-quality nuts in Samarkand halva are the most important factor that affects its taste and shelf life.

Sesame must be fresh, without bitterness and smell good. It is thanks to its taste qualities and special aroma that such halvah has a distinctive taste that has conquered the East, and now Europe and Russia.

Sesame should be crushed. Although you can add it in its usual, pure form. You need to know that when grinding sesame seeds, Samarkand halva acquires a lighter shade.

Walnuts should also be inspected for the absence of mold and foreign odors. Next - grind them in a blender or pass through a meat grinder several times.

Mixing all the ingredients

In an enameled saucepan, which already contains a slightly cooled syrup, add nuts and toasted flour, mix all the ingredients thoroughly and put on medium heat.

Cook, stirring constantly until the halva itself begins to lag behind the walls of the pan.

The finished delicacy must be placed in a special form, which should be chosen, given the fact that it will be difficult to get this product, because it will harden and may crumble.

It is best to use silicone molds or, in extreme cases, a rigid transparent film in which you can wrap the Samarkand halva. The form or film is smeared with oil, the delicacy is sprinkled with sesame seeds on top and bottom and left in the refrigerator for a couple of hours until it cools completely.

Samarkand halva, the recipe with a photo of which can be found in this article, is ready.

Happy cooking and bon appetit!

Having become acquainted with what halva is made of, you will be able to expand your knowledge in the matter of creating your favorite delicacy and learn about the impressive beneficial properties of the product. Oriental sweetness, especially if you cook it with your own hands, will become a worthy dessert for a cozy home tea party.

Why is halva useful?

Halva, the benefits and harms to the body of which are due to the elements and vitamins contained in the base component, can become not only a delicious dessert for the sweet tooth, but also a dish that has a beneficial effect on the body as a whole.

1. Sunflower sweetness is a source of B vitamins, thanks to which it has a beneficial effect on the nervous and cardiovascular systems. The content of all kinds of proteins, dietary fiber, vitamins E, D is highly valued in the product.
2. Walnut or peanut halva, in addition to the high content of vitamins PP, D, B2 and B6, is a source of folic acid, promotes cell regeneration and rejuvenation.
3. Sesame and tahini halva is an excellent antioxidant and a source of many vitamins and elements that together help slow down the growth of cancer cells and prevent their formation. By using sweetness, it will be possible to strengthen the body, fill it with energy.
4. Any kind of halva is contraindicated in diabetes mellitus, exacerbations of diseases of the gastrointestinal tract, and obesity.

What is halva made of?

Halva, the composition of which may vary depending on which product is taken as the basis for the preparation of 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.

1. Peeled sunflower seeds, nuts or sesame seeds are used as a basic component to create a dessert.
2. Another constant ingredient used to make halvah is sugar, honey or caramel.
3. To give the base of the delicacy the desired texture and color, soap root extract is added to it.

sunflower halva

Homemade halva will undoubtedly turn out tastier and healthier than purchased counterparts. It does not contain preservatives, various stabilizers and other harmful impurities that are often added to the industrial product. The composition of home-made sunflower halva is extremely simple and accessible to everyone.

Ingredients:

• peeled sunflower seeds - 0.5 kg;
• flour - 0.5 cups;
• sugar - 1 cup;
• water - 75 ml;
• oil - 150 ml.

Cooking

1. The seeds are roasted in a dry frying pan until creamy.
2. Transfer the seeds to a blender and grind to a soft puree.
3. The flour is sautéed in the same pan until creamy, poured into the crushed seeds and pierced again with a blender.
4. Caramel-colored syrup is made from water and sugar.
5. Oil is poured into the caramel in a thin stream, after which the mixture of seeds and flour is mixed in.
6. Pour the mass into a mold, allow to cool and freeze in the refrigerator.

Tahini halva - what are they made of?

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 the final cleaning, the seeds are washed in a saline solution, due to which the shell settles to the bottom, and the kernels float to the surface, after which they are collected, washed and roasted. It will be possible to avoid such a process, which is difficult to perform at home, by using ready-made tahini paste.

Ingredients:

• tahini paste - 4.5 tbsp. spoons;
• honey - 3 tbsp. spoons.

Cooking

1. Combine honey and tahini paste, mix.
2. We shift the mass into a mold, send it to the refrigerator for several hours.
3. After it hardens, it is cut into portions, optionally sprinkled with sesame seeds and nuts.

Indian halva

The following recommendations are for those who wish to learn how to make halva according to an Indian recipe. This technology differs from any usual eastern one and is performed with semolina or with the addition of grated carrots, boiled with milk to a homogeneous paste-like mass. In addition to nutmeg, sweets are often seasoned with cardamom and other spices.

Ingredients:

• semolina - 250 g;
• milk - 750 ml;
• sugar - 300 g;
• butter - 200 g;
• raisins - 70 g;
• orange peel - 2 teaspoons;
• orange juice - 3 tbsp. spoons;
• nutmeg - 0.5 tsp;
• walnuts or cashews - to taste.

Cooking

1. Melt the sugar in a heavy-bottomed container and slowly pour in the boiling milk.
2. Warm the mixture until the crystals dissolve, add orange zest and juice, raisins and nutmeg.
3. Fry the semolina in oil for 15 minutes, transfer to the milk mixture.
4. Allow the mass over low heat, stirring until moisture is absorbed, remove from heat, allow to cool slightly.

Uzbek halva - recipe

Further about what Uzbek housewives make halva. The basic component in this case is flour, which is initially sautéed in ghee, and then brewed with milk and heated to thickness and plasticity. As a breading for balls formed from the resulting mass, you can use sesame seeds or chopped nuts.

Ingredients:

• flour - 130 g;
• milk - 500 ml;
• sugar - 200 g;
• melted butter - 130 g;

• walnuts and toasted sesame seeds.

Cooking

1. Melted butter is heated in a saucepan, flour is added, sautéed until creamy.
2. Heat milk to a boil, add sugar, pour into a container with flour, stirring.
3. Allow the mass for 15 minutes, allow to cool slightly, roll the balls.
4. Before serving, it is sprinkled or dipped in sesame seeds or nuts.

sesame halva

Oriental halva made from sesame seeds will be appreciated by the sweet tooth. 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 sesame seeds and on whether the grains were fried before use.

Ingredients:

• sesame - 300 g;
• dry milk - 200 g;
• sugar - 100 g;
• butter - 200 g;
• cocoa - 2 tbsp. spoons.

Cooking

1. Sesame seeds are dried if desired and browned a little in a dry frying pan, after which they are ground in a coffee grinder or blender.
2. Melt the butter, add the sesame mass, heat, stirring, cool.
3. Milk, sugar and cocoa are combined in a bowl, sesame seeds and butter are added, mixed, transferred to a mold and tamped.
4. Once chilled in the refrigerator, it will be ready for tasting.

Turkish halva

Homemade halva, the recipe of which will be presented next, is one of the most popular desserts in Turkish cuisine. Semolina sweet is prepared with the addition of Turkish mastic, which will give the dish a characteristic piquant 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:

• semolina - 500 g;
• milk - 1 l;
• sugar - 500 g;
• butter and margarine - 130 g each;
• Turkish mastic - 3 pcs.;
• pine nuts - 70 g.

Cooking

1. Melt butter and margarine, add semolina and nuts, fry for 30-40 minutes until pinkish.
2. Milk is boiled with the addition of sugar and mastic, poured into semolina with nuts, heated for a couple of minutes, stirring.
3. Leave sweetness under the lid for 40 minutes, after which it is served with cinnamon, ice cream or pistachio flour.

Halva in chocolate

A true delight for those with a sweet tooth or those who have a special respect for chocolate will be chocolate halva or sweets cooked in chocolate icing. In this case, the basis of the dessert is roasted peanuts until the aroma appears, which can be replaced with other nuts or seeds if desired.

Ingredients:

• peanuts - 300 g;
• cocoa butter - 50 g;
• honey - 50 g;
• sugar - 40 g;
• chocolate - 150 g.

Cooking

1. Roast peanuts, grind in a blender, add honey, oil, mix and lay out in molds.
2. Send blanks to the refrigerator until solidified.
3. Melt chocolate, dip halva in it, let it freeze on parchment in the cold.

Peanut halva

Like any, a 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, which can give the delicacy unwanted bitterness. Vanilla sugar can be replaced with vanillin or another additive of your choice.

Ingredients:

• peanuts - 2 cups;
• sugar - 200 g;
• flour - 250 g;
• water - 1/3 cup;
• vanilla sugar - 1 package;
• oil - 1 cup.

Cooking

1. The flour is sautéed until creamy in a dry frying pan.
2. Grind peanuts in a blender, mix with flour, butter and vanilla.
3. Boil water with sugar, pour in caramel syrup to peanuts with flour, stir, transfer to a form with parchment, leave under pressure to harden.

Samarkand halva - recipe

The following recipe will help you find out what Samarkand halva is made of. The main ingredients in this case are walnuts or any other nuts and fried flour. Optionally, the composition is supplemented with sesame seeds or other components to enhance the taste, filling it with a new aroma and piquancy.

Ingredients:

• walnuts - 250 g;
• sugar - 250 g;
• water - 2 glasses;
• flour - 250 g;
• sesame and butter - 100 g each;
• vanilla sugar - 1 package.

Cooking

1. Syrup of medium density is boiled from water and sugar, boiled for 7-8 minutes, stirring.
2. The mass is allowed to cool slightly, after which chopped nuts, sesame seeds, butter, vanillin and sautéed flour are added.
3. Boil the base until thickened, transfer to a form with parchment.
4. Ready Samarkand halva is cut into portions and served with tea.

Halva from flour

Even just flour will make a delicious treat that you can treat yourself and your family with a cup of tea. The dessert is complemented with oven-dried walnuts or any other nuts that are mixed into the base or sprinkled with sweets on top. For flavor, you can add a little vanilla to the composition.

Ingredients:

• powdered sugar - 300 g;
• melted butter - 180 g;
• flour - 0.5 kg;
• nuts - to taste.

Cooking

1. Heat the oil, add flour in portions, fry until a nutty taste.
2. Powdered sugar is mixed in, warmed up a little more and transferred to a form with parchment, adding nuts.
3. Still warm flour halva is cut into portions and served at the table.

pistachio halva

Incredibly appetizing and exquisite, homemade halva from pistachios is obtained. The pleasant nutty taste and unusual color of the dessert will satisfy the needs of every picky eater with a sweet tooth. Before serving, the dessert is well cooled in the refrigerator and only then cut into portions.

By chance, when buying vegetables, my eyes fell on sets of oriental sweets. I did not buy in a store, but in a small market. On the label - Tashkent halva.

It is represented by three types: creamy, chocolate and pistachio.

I was surprised by the large amount of crushed and whole nuts: cashews, almonds and seeds. Of course I did. One package costs 100 rubles. Weight: 400 grams. I had never tried such a halva before and did not even know that such a thing existed. And where, if not on airek, you can find information that this is halva-kos. Found on the Internet

Kos-halva Halva is a national traditional dessert of Central Asia. In the East, there are numerous varieties of this sweet product, which have an unusual taste and are of great benefit to the body. It should be noted that in translation from Arabic halva and it translates as "sweetness".

The composition is natural. No chemistry was found. But this is in a slichvochnoy halva. I do not think that pistachio did without dyes. The packaging, however, leaves much to be desired. But I think that it is generally sold by weight. This is already the sellers themselves, the owners of the outlet came up with. But well done guys. They did everything right.

And now about the taste of creamy halva. We can say for sure that this is heavenly pleasure. Very light, sweet but not cloying. It has nothing to do with ordinary sunflower or peanut halva, which, by the way, I don’t like at all. Feels like a cross between sherbet, nougat and white chocolate. The consistency is neither hard nor loose, it does not crumble. Nuts were not spared - there are a huge number of them: crushed cashews, crushed and whole almonds, seeds.

Of course, the trouble is with calorie content: 380 kcal per 100 grams. But I will not deny myself this delicacy. Twice a day, 20 grams, yes I will eat.

I am always happy to discover new flavors. Oriental cuisine continues to fall in love with itself. This sweet has now settled in my kitchen for a long time. But it was creamy, chocolate and pistachio that I didn’t like.

Kitchens have long been valued all over the world. Oriental recipes are famous for their naturalness and simple set of products. You will not find any exquisite troubles in the recipes and cooking processes of such dishes. Many Uzbek dishes have long been on Russian tables: plov, lagman, manti, samsa, fried dumplings and much more. But Uzbek sweets are especially popular. Recipes with photos can be found in our article.

Assortment of Uzbekistan sweets

The reception of guests in Russia and Uzbekistan, as well as the schedule by 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 range of oriental sweets is quite extensive. But mainly on the tables in Uzbekistan there are always dishes made from nuts, homemade sweets, halva, dried fruits and sweet cakes. But first things first.

Parvarda

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

Ingredients:

• one glass of sugar;
• two glasses of water;
• half a glass of flour;
• one lemon.

Cooking process

Parvarda and other delicacies are national Uzbek sweets. The recipes for this dish are known to all oriental men. If the Russian cuisine is dominated by a woman, then here, on the contrary, desserts and meat are always prepared by men.

So, to prepare these homemade sweets, you need to take a large saucepan, preferably with a non-stick coating. Pour a glass of sugar there and add water in the amount indicated in the recipe. Prepare 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 sweets is not to overcook the syrup. It should be viscous in consistency, in color - reminiscent of refined sunflower oil. It remains only 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 begin to interfere. 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 pliable 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 - an unusual form of Uzbek sweets. The photo confirms this. But how do you get this shape? We explain.

When you have made a ring inside, you need to stretch the caramel dough so that a figure eight is formed. Then we repeat the manipulations, each time we make eights and mix them together. As a rule, this is done at least twenty times.

As a result, you should get sweet noodles. It must be cut into square pieces-pillows and sprinkled on top with a small amount of flour. After four to six hours, the sweetness is ready.

Halva

Halva is another dish of Uzbek cuisine, which is universally loved by those with a sweet tooth. The ingredients that are used in cooking are very simple and affordable.

Necessary:

• 120 grams of flour.
• Half a liter of milk.
• Ghee - 125 grams.
• 200 gr. Sahara.
• Two tables. spoons of sesame seeds.
• Half a glass of shelled walnuts.

Cooking process

To prepare such Uzbek sweets for tea, you must first prepare the flour for work. We spread it on a wide flat frying pan and heat it up with the addition. When it acquires a pleasant brown tint, you can proceed to further mixing the ingredients.

While your flour is fried, take and mix milk and sugar in a separate bowl. When the flour is ready, the sugar will have time to completely dissolve. Add the flour mixture in a thin stream. We mix. The mass should stand on fire for about fifteen minutes.

Then take the pan off the heat. Let the mass cool down a bit. 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 ease of consumption) form small balls.

Each such ball of halva should be thoroughly dipped in a topping consisting of crushed walnuts and sesame seeds. We serve the dish on the table. 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 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). We 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 again stretched into the thinnest threads. From the finished caramel noodles we make small sausages and cut them into cubes.

Nishalda

But not all dishes of this cuisine are prepared in minutes. Sometimes you have to make every effort and patience to cook traditional Uzbek sweets. We will provide photos with names, we will try to describe the cooking process as carefully as possible, but whether you undertake 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 very thick white sour cream. The basis of this recipe will be egg whites and sugar syrup.

Required set of products:

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

Cooking process

Let's make a small digression and talk about what an etmak root is. Let's say right away that without it, it's not even worth starting to cook nishalda, as they say, it contains all the salt.

So, etmak is what many people call it. He is a tumbleweed, he is also the root of the paniculata. Somewhere in Tashkent there will be absolutely no problems with buying such a product, it is sold at any bazaar, and it is inexpensive. But here 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-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 found the roots of etmak, 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 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. Proteins need to be whipped for a long time. If you have assistants, then ask them to be in charge of proteins while you cook sugar syrup.

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

We turn to mixing the finished ingredients. While the process of whipping the proteins is in progress, add syrup to them in a thin stream, then a decoction of the root. The mass should be quite thick and incredibly white. It is stored in the refrigerator. Served with cakes and just for tea.

Brushwood

This dish is considered festive. But in Russia, such Uzbek sweets are great for an afternoon snack, for breakfast, and just for tea gatherings. Experienced housewives advise cooking brushwood using 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 - a glass.

Cooking process

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 the hostess who hardly touches the preparation of complex dishes can find them in her refrigerator.

So, 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 dough for brushwood 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 figure, we make an incision and stretch the tip of the dough through the resulting hole.

Now it remains only 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

Sherbets are also popular Uzbek sweets. Recipes are based on the use of berry or fruit decoctions. Delicious sherbets are made from pomegranate and grape, apricot and strawberry, lemon and cherry juices.

For cooking you will need:

• One glass of sugar.
• Two glasses of water.
• One kilogram of your chosen fruits or berries.

Cooking process

Cooking sherbet according to the Uzbek recipe is very simple. You will need to boil the sugar syrup. How this is done, we have already described more than once above. Everything according to the standard recipe.

Squeezed fruit or berry juice is added to the hot syrup. Let it cool slightly and pour into molds or glasses. The national sweet dish of Uzbekistan is ready.