Traditional folk craft related to making big plates with wood. Except of plates masters make wooden spoon, skimmer and etc. For making wooden plates mas-ters take wood of willow or walnut tree and applying in a electrical tool cut and plane it.

Traditional folk craft related to making big plates with wood. Except of plates masters make wooden spoon, skimmer and etc. For making wooden plates mas-ters take wood of willow or walnut tree and applying in a electrical tool cut and plane it.

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.

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.

Moshkichiri is one of the most delicious and substantial food among Uzbek national foods. For preparing moshkichiri the onions are cut and fried during 5 minutes in heated oil. Then the meat is put to the pot (lahm meat, fat, gut, etc.). Once the meat products are roasted cold water is poured.nAfter that, green beans are added and the boiler is slightly bated. Thus the soup is boiled about 30 minutes or more until all the green beans are opened. After all the bean has been fully opened, the rice is washed in a small bowl and added. After a while salt is added and the fire rised to an average level. The pot is permanently mixed so that the containers do not get into the bottom. When the moshkichiri is slightly liquid, the fire is turned off and the meal is put to the bigger plate. a pre-made topping is put on top of it. To prepare the peanut butter onion sauce, finely chopped onion is fried until it is red and the onion turns brown.

Moshkichiri is one of the most delicious and substantial food among Uzbek national foods. For preparing moshkichiri the onions are cut and fried during 5 minutes in heated oil. Then the meat is put to the pot (lahm meat, fat, gut, etc.). Once the meat products are roasted cold water is poured.nAfter that, green beans are added and the boiler is slightly bated. Thus the soup is boiled about 30 minutes or more until all the green beans are opened. After all the bean has been fully opened, the rice is washed in a small bowl and added. After a while salt is added and the fire rised to an average level. The pot is permanently mixed so that the containers do not get into the bottom. When the moshkichiri is slightly liquid, the fire is turned off and the meal is put to the bigger plate. a pre-made topping is put on top of it. To prepare the peanut butter onion sauce, finely chopped onion is fried until it is red and the onion turns brown.

The culture of making and sharing flatbread in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey carries social functions that have enabled it to continue as a widely-practised tradition. Making the bread (lavash, katyrma, jupka or yufka) involves at least three people, often family members, with each having a role in its preparation and baking. In rural areas, neighbours participate in the process together. Traditional bakeries also make the bread. It is baked using a tandyr/tanūr (an earth or stone oven in the ground), sāj (a metal plate) or kazan (a cauldron).

The culture of making and sharing flatbread in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey carries social functions that have enabled it to continue as a widely-practised tradition. Making the bread (lavash, katyrma, jupka or yufka) involves at least three people, often family members, with each having a role in its preparation and baking. In rural areas, neighbours participate in the process together. Traditional bakeries also make the bread. It is baked using a tandyr/tanūr (an earth or stone oven in the ground), sāj (a metal plate) or kazan (a cauldron).