Dating and chicken soup

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In every area it is cooked in a special way, and an experienced gourmet would easily recognize the origins of a given plov, whether Samarqand, Fergana, Tashkent, Kashkadarya, Bukhara or Khorezm.

These types of plov differ from each other not only with the technology of cooking, but also with the ingredients.

Let’s take the Uzbek plov, which has become Uzbekistan’s main culinary brand.In fact, the ‘true Uzbek plov’ includes about ten different recipes, each characteristic of a certain region of the country.Even with their eyes shut, a true plov-lover can easily tell by a mere taste of the dish where the plov he is eating has been cooked - in Samarkand, Fergana, Tashkent, Karshi, Bukhara or Khorezm.The most well-known and favourite Uzbek dish and its staple food is undoubtedly plov.Just think: there are over sixty different plov recipes in Uzbek cuisine.

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