Category Archives: Appetizers

Salads

Salads became part of Uzbek cuisine only after the appearance of tomatoes, radishes, and other vegetables in Uzbekistan.  Previously  salads were made with grated or sliced black radish, thinly sliced onions, and blackberries or cherries. Uzbek cooks learned to make various salads with raw or cooked vegetables from Russian or other nationality cooks living in... read more →

Rutabaga Sauce

Peel 300 g of rutabaga, cook it in water until done and rub it through a sieve. Add 1 tbsp of sugar and 2 tbsp of butter to the puree and cook until it thickens. Cool rutabaga puree, beat into it one egg whites, then pour in lemon juice, add lemon zest, and whip it... read more →

Aromatic Vinegar

If you for some reason need to prepare flavored vinegar at home (it is easy and simple to buy it in a nearby store) we can offer the following recipe. Add tarragon, celery, or dill to distilled vinegar (100 g for 1 l of vinegar). Some other possibilities are sliced sour apple, black currants leaves,... read more →

“Tkemali” Sauce (Plum Sauce)

Wash sour dried plums and boil in water. Strain the broth and rub pitted plums through a sieve. Mix with broth until consistency is similar to fluid sour-cream, add crushed garlic, salt, ground pepper, finely chopped fennel, boil and cool. “Tkemali” sauce can be served with spring chicken on skewer, shish kebab, filet, etc. read more →

Tomato Sauce

Peel, wash, and dice 1/2 of each — carrot, parsnip, and onion and sauté in a pan with 1 tbsp of butter and same quantity of flour. Add 3 tbsp of tomato paste, mix, add 2 cups of fish stock, season with salt and cook 8-10 minutes on low heat. Remove the sauce from heat,... read more →

Fish Sauces

Sauces are one of the major components of dishes with fish; they diversify the taste and increase the nutritiousness of the dishes. Sauces are made from fish stock from cooking of the fish, or the stock could be made from heads and bones left after the cleaning and butchering of the fish. Heads without gills, bones, and... read more →