Art of Uzbek Cooking (1999)

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Sun Apr 8 17:26:39 UTC 2001


"Come to Uzbekistan!"
--from the ridiculously rural and happy tourist song "Uzbekistan," in the off-Broadway hit, SECRETS EVERY SMART TRAVELER SHOULD KNOW

   Oh sure.  Tell Uzbekistan jokes.  Actually, it's a very popular tourist destination and has been for many, many centuries.  Uzbekistan gained independence from Russia in 1991.  I'll be there within three weeks.
   A check of the online OED shows four hits for "Uzbekistan."  FOUR.  S, Tajik, Turkmen, Uzbek.  That's it.
   Uzbek cuisine can be found at:

http://www.dmoz.org/Home/Cooking/World_Cuisines/Asian/Uzbek
http://www.uznews.com/culture_cuisine.htm

   Of most interest to OED is probably:

MANTY--patties with meat, onion, tail fat of sheep made in steam pots.  (Not in the online OED revision--ed.)

ADZHIKA--hot pepper relish.

   Kitchen Arts & Letters, 1435 Lexington Avenue (between 93rd and 94th Streets), www.kitchenartsandletters.com, kalstaff at rcn.com, has lots of books on food that are hard to find elsewhere.  I recently picked up this addition to the Hippocrene International Cookbooks series:

THE ART OF UZBEK COOKING
by Lynn Visson
Hippocrene Books, Inc, New York
278 pages, hardcover, $24.95
1999

Pg.8:  ...lagman...manty...chuchvara...pelmeni...samsa...pirozhki...

Pg. 43:  TASHKENT MEAT SALAD.

Pg. 46:  GULISTON CHICKEN SALAD.

Pg. 53:  Rice soup, _mastava_, is a national favorite, as are soups made with _mash_ (mung beans), which are simmered with rice and meat into thick purees.
(OED?--ed.)

Pg. 55:  MEAT AND VEGETABLE SOUP (Mastava).

Pg. 56:  MEAT, MUNG BEAN AND RICE SOUP (Mashkhurda).

Pg. 61:  TASHKENT BEEF AND CABBAGE COUP (Shchi).

Pg. 65:  MEAT AND CHICKPEA SOUP (Mokhora).

Pg. 67:  NOODLE, LAMB AND VEGETABLE SOUP (Lagman).

Pg. 69:  LAMB, CARROT AND NOODLE SOUP (Lagman 2).
(Adapted from the Uzbekistan Tandoori Bread Bakery, Kew Gardens, New York, courtesy of Isak Barayev)
(Uzbek places have been popping up here in NYC recently--ed.)

Pg. 70:  LAMB AND VEGETABLE SOUP (Shurpa).

Pg. 75:  SOUP WITH MEATBALLS AND CHICKPEAS (Mastava).

Pg. 88:  COLD SOUR MILK AND HERB SOUP (Chalop).

Pg. 100: BAKED LAMB STEW SAMARKAND (Dimlama Samarkand).

Pg. 114:  GROUND BEEF KEBAB TASHKENT.

Pg. 136:  FISH CUTLETS PO-MUNAISKI (Muinokcha balyk kotleti).

Pg. 149:  BUKHARAN BEEF PLOV (Guishti palov).

Pg. 165:  STEAMED LAMB DUMPLINGS I (Manty).

Pg. `74:  SMALL BOILED DUMPLINGS WITH LAMB (Chuchvara).

Pg. 177:  LAMB SAMSAS I.

Pg. 188:  SQUASH OR PUMPKIN PASTRIES (Bichak).
This Bukharan Jewish recipe is served on holidays such as Rosh Hashanah, the Jewish New Year.
(NOTE TO GOD:  While some of these recipes may be leavened, they are made for information purposes only--not to be eaten.)

Pg. 190:  BAKED MEAT PIROZHKI (Balishi).

Pg. 211:  VEGETABLE STEW (Dimlama).

Pg. 213:  MUNG BEAN STEW (Mashkitchiri).

Pg. 237:  UZBEK FLATBREAD (Non).

Pg. 240:  STEAMED CORIANDER BUNS (Yutangza).

Pg. 248:  TASHKENT BAKLAVA.
(Courtesy Lydia Barrett, Kaleenka Restaurant, Seattle.)

Pg. 250:  LAYERED WALNUT PASTRY (Paklama).

Pg. 252:  BUKHARAN TEA PASTRY (Leikakh).

Pg. 256:  _LAKOMKA_ JAM COOKIES.

Pg. 257:  _NARGIZ_ MERINGUE COOKIES.

Pg. 259:  ORIENTAL COOKIE (Vostochnoe).



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