Khalim is a seasonal meal prepared from beef and wheat.nIt is particularly delicious when it is prepared from the new wheat harvest.In Uzbek traditional medicine khalim is recommended as a cure for diseases such as gastric and intestinal infections and colitis. In Bukhara and Samarkand regions it is called “khalisa”. For preparing khalim wheat is damped and squashed with wooden hive, washed in cold water and soaked in warm water for 5–6 hours. In a hot pot meat is fried until it is red. Then to the ready wheat water is poured immediately and boiled slowly for 1.5–2 hours. After this step is completed, it should be mixed without stoping. If the water evaporated before the wheat gets ready, hot water should be added in small portions. Once Halim’s wheat is crushed and meat became thinner, its salt isnadjusted, the fire is reduced and it is steamed for 2–3 hours. The meal is served on a plate and sprinkled with pepper and lavender leaves on its face.

Khalim is a seasonal meal prepared from beef and wheat.nIt is particularly delicious when it is prepared from the new wheat harvest.In Uzbek traditional medicine khalim is recommended as a cure for diseases such as gastric and intestinal infections and colitis. In Bukhara and Samarkand regions it is called “khalisa”. For preparing khalim wheat is damped and squashed with wooden hive, washed in cold water and soaked in warm water for 5–6 hours. In a hot pot meat is fried until it is red. Then to the ready wheat water is poured immediately and boiled slowly for 1.5–2 hours. After this step is completed, it should be mixed without stoping. If the water evaporated before the wheat gets ready, hot water should be added in small portions. Once Halim’s wheat is crushed and meat became thinner, its salt isnadjusted, the fire is reduced and it is steamed for 2–3 hours. The meal is served on a plate and sprinkled with pepper and lavender leaves on its face.

Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations (indigenous New Year), which are held on the 29th day of the 10th month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and on the 29th day it is cooked. Long ago, Hoen-tey was only made on Lomba or specially to celebrate Lomba. Nowadays, however, it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients.\n● Buckwheat flour \n● A bunch of beet leaves\n● Turnips\n● Local butter\n● Fermented local cheese\n● Ginger\n● Clove of garlic\n● Wild black pepper\n● Chili powder\n● Walnut (optional)\n● A few stalks of green onion\n● Salt

Tukhum barak is an original dish which is exceptionally prepared in Khorazm region of Uzbekistan. It is one of the ancient dishes of Uzbek cuisine. Nowadays it can be met only in Khorazm, Bukhara and Khiva.For preparation of tukhum barak, the dough is mixed in milk or in the egg, when it is dissolved and spread, rounded bits are cut off. Each piecse of dough is stacked by folding them twice, and crescent is made of collars without sticking to the edge. Theningredients are made of egg. For this purpose, sliced onion is fried in melted butter and then cooled in the air. After that egg, salt and pepper are added and mixed. One spoonful of this solution is taken, poured into crescent dough paste, and put into the boiling salty water. Once tukhum baraksnrise to the surface of water, they are boiledtwo-three more minutes and sieved, put to the Khorezm plate called badiya and served with cream.

Tukhum barak is an original dish which is exceptionally prepared in Khorazm region of Uzbekistan. It is one of the ancient dishes of Uzbek cuisine. Nowadays it can be met only in Khorazm, Bukhara and Khiva.For preparation of tukhum barak, the dough is mixed in milk or in the egg, when it is dissolved and spread, rounded bits are cut off. Each piecse of dough is stacked by folding them twice, and crescent is made of collars without sticking to the edge. Theningredients are made of egg. For this purpose, sliced onion is fried in melted butter and then cooled in the air. After that egg, salt and pepper are added and mixed. One spoonful of this solution is taken, poured into crescent dough paste, and put into the boiling salty water. Once tukhum baraksnrise to the surface of water, they are boiledtwo-three more minutes and sieved, put to the Khorezm plate called badiya and served with cream.

Skills of preparing a kind of dish with to-mato, anion, mint, pepper, yogurt, cilantro and some oil.

Dolma — is a type of meal that could be prepared from various products. There exist cauliflower dolma, cabbage dolma Bolgarian pepper dolma, charvi dolma, spinach dolma, kavatok (from the leaves of grapes) dolma and other types of dolmas. There are different types of dolmas inUzbekistan: Cabbage dolma, pepper dolma, Charvi dolma, Spinach dolma, Dolma prepared from grape leaves (kovatok).

Dolma — is a type of meal that could be prepared from various products. There exist cauliflower dolma, cabbage dolma Bolgarian pepper dolma, charvi dolma, spinach dolma, kavatok (from the leaves of grapes) dolma and other types of dolmas. There are different types of dolmas inUzbekistan: Cabbage dolma, pepper dolma, Charvi dolma, Spinach dolma, Dolma prepared from grape leaves (kovatok).

Dolma — is a type of meal that could be prepared from various products. There exist cauliflower dolma, cabbage dolma Bolgarian pepper dolma, charvi dolma, spinach dolma, kavatok (from the leaves of grapes) dolma and other types of dolmas. There are different types of dolmas inUzbekistan: Cabbage dolma, pepper dolma, Charvi dolma, Spinach dolma, Dolma prepared from grape leaves (kovatok).

Dolma — is a type of meal that could be prepared from various products. There exist cauliflower dolma, cabbage dolma Bolgarian pepper dolma, charvi dolma, spinach dolma, kavatok (from the leaves of grapes) dolma and other types of dolmas. There are different types of dolmas inUzbekistan: Cabbage dolma, pepper dolma, Charvi dolma, Spinach dolma, Dolma prepared from grape leaves (kovatok).

Dolma — is a type of meal that could be prepared from various products. There exist cauliflower dolma, cabbage dolma Bolgarian pepper dolma, charvi dolma, spinach dolma, kavatok (from the leaves of grapes) dolma and other types of dolmas. There are different types of dolmas inUzbekistan: Cabbage dolma, pepper dolma, Charvi dolma, Spinach dolma, Dolma prepared from grape leaves (kovatok).

Dolma — is a type of meal that could be prepared from various products. There exist cauliflower dolma, cabbage dolma Bolgarian pepper dolma, charvi dolma, spinach dolma, kavatok (from the leaves of grapes) dolma and other types of dolmas. There are different types of dolmas inUzbekistan: Cabbage dolma, pepper dolma, Charvi dolma, Spinach dolma, Dolma prepared from grape leaves (kovatok).