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Pilov is to be accompanied by various appetizers: kazy, khasyp, samsa, meat rolls, aychik-chuk (national mixed salad), lepyoshka etc.After lunch you visit the old Islamic college Kukeldash Madrasah (16th c.) and the large traditional Central Asian bazaar Chorsu near it, then you see the modern part of the city, including Museum of Applied Arts boasting an abundance of fascinating exhibits, and Tashkent Metro.In comparing, the most desirable ingredients used to cook a traditional authentic Plov are: lamb, rice, onions, carrots and spices.In order to achieve the best result, all the three main features of cooking techniques should be done as: correct way of treating the cooking oil, cooking and the making ready the liquidized mixture of the meal (zirvak), and at last carefully placing rice on top of this mixture and let it cooked using generated steam.The Uzbek cuisine is probably one of the most diverse in Asia.

And what about the dessert, consisting of a great number of Oriental sweets, fresh fruit, dry fruit and various kinds of nuts?The complex is the top Tashkent historic site and Islamic center.Thoroughly restored in 2007, the edifices of the complex, with the earliest of them dating back to the 16th century, show their original splendor now.Each meal in Uzbekistan has its own traditional way of cooking, and one and the same dish has innumerable methods of preparation throughout the country.Let’s take the Uzbek plov, which has become Uzbekistan’s main culinary brand.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.Today it has all the features of a modern metropolis, with a lot of Central Asian-style newly-built structures and Soviet-era buildings.First you go to Tashkent’s Old City to see Khazrati Imam Architectural Complex (also Khast Imam), consisting of Barak-Khan Madrasah, Tilla Sheikh Mosque, Muyi Muborak Madrasah, Kaffal Shashi Mausoleum (also spelled Kaffal Ash-Shashi), Namazgoh Mosque and the new Khazrati Imam Mosque.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.

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