Other Uzbek Dishes and Bread
- Palov, or osh, is the flagship of Uzbek cookery. It consists mainly of meat, onions, carrots, and rice cooked in a special cauldron (deghi or qazan) over an open fire; chickpeas, raisins, barberries, or fruit may be added for variation. Although often prepared at home for family and guests by the head of household or the housewife, palov is made on special occasions by the oshpaz, or the osh master chef, who cooks the national dish over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings.
- Dholeh - a risotto-like dish
- Shakarap - a salad of thinly sliced tomatoes and onions with salt and pepper.
- Oshi Toki - stuffed grape leaves, similar to dolma, usually served as a cold appetizer.
Read more about this topic: Uzbek Cuisine
Famous quotes containing the words dishes and/or bread:
“Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.”
—John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)
“Each [side in this war] looked for an easier triumph, and a result less fundamental and astounding. Both read the same Bible, and pray to the same God; and each invokes His aid against the other. It may seem strange that any men should dare to ask a just God’s assistance in wringing their bread from the sweat of other men’s faces; but let us judge not that we be not judged.”
—Abraham Lincoln (1809–1865)