새로운dinner
Plov
Uzbekistan's legendary rice pilaf — lamb, carrots, onions and spiced broth cooked together in a kazan to create Central Asia's most beloved dish.
115 min680 calMedium
★4.9(654)
🇺🇿
우즈베키스탄 레시피
플로브(Plov), 삼사(samsa), 라그만(lagman) — 중앙아시아 중심부의 풍성한 실크로드 요리입니다.
76조리법
23Easy
38Medium
15Hard
우즈베키스탄 요리 소개
우즈베키스탄 요리는 실크로드를 따라 성장하여 사마르칸트, 부하라, 페르가나 계곡의 캐러밴에게 먹이를 주었습니다. 그 중심에는 plov(osh)가 있습니다. 즉, 주철 카잔에서 양고기, 노란 당근, 양파, 커민, 통마늘 머리를 겹겹이 쌓고 절대 섞지 않고 지은 쌀입니다. 플로브는 매우 성문화되어 있어 각 도시는 고유한 표준을 주장하고, 오슈파즈(oshpaz)라는 요리사가 수백 명씩 결혼식을 위해 준비하며, 유네스코가 이를 문화유산으로 지정합니다.
플로브 외에도 레퍼토리는 양고기 지방(뚱뚱한 꼬리를 가진 양의 둠바), 손으로 뽑은 국수, 탄디르 오븐에 중점을 두고 있습니다. 라그만 국수는 Dungan 및 Uyghur 요리사와 함께 도착했으며 수프 또는 튀김(kovurma) 형태의 국가적 필수품이 되었습니다. 삼사(samsa) — 양고기와 양파로 만든 색다른 페이스트리 — 인도식 난의 맛있는 사촌처럼 탄디르 벽에 달라붙어 굽습니다. 손으로 다진 양고기와 양파를 넣어 찐 큰 만티인 만티는 수즈마 요구르트와 함께 먹습니다.
가정 요리는 계절에 따라 다르며 빵에 경의를 표합니다. 스탬프가 찍힌 둥근 탄디르 빵은 절대 뒤집어 놓거나 칼로 자르지 않고 찢어지기만 합니다. 식사는 차이, 멜론, 아치추크(토마토, 양파, 칠리)와 같은 샐러드로 시작되며 카잔이 대부분의 작업을 수행합니다. 동일한 냄비로 플로브, 슈르파(양고기 야채 수프), 늦여름에 고기와 야채를 겹겹이 쪄서 끓이는 딤라마를 만듭니다.
플로프(오쉬)
카잔에 양고기, 노란 당근, 커민, 통마늘을 얹은 밥입니다. 사마르칸트, 타슈켄트, 페르가나 등 각 지역에는 고유한 표준 버전이 있습니다.
카잔
플로브, 슈르파, 딤라마에 사용되는 무거운 주철 가마솥. 보온성은 우즈벡의 겹겹이 쌓고 찌는 기술을 정의합니다.
탄디르 빵과 삼사
스탬프가 찍힌 비플랫브레드와 벗겨지기 쉬운 양양파 삼사 페이스트리가 점토 탠디르 오븐의 벽에 달라붙어 구워졌습니다.
직접 만든 국수와 만두
Lagman은 국수를 수프 또는 튀김 형태로 뽑아서 찐 만티와 작은 삶은 추츠바라 만두를 추가했습니다.
양고기와 덤바 지방
꼬리가 굵은 양은 플로브, 삼사, 케밥(샤슬릭)에 풍미를 더해주는 고기와 렌더링된 꼬리 지방을 제공합니다.
차와 멜론 문화
매 식사마다 피알라 그릇에 담긴 녹차와 유명한 달콤한 우즈벡 멜론이 처음부터 끝까지 제공됩니다.
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Uzbek Somsa Meat-Filled Baked Pastry
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★4.7(47)
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Uzbek Achichuk Tomato and Onion Salad
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★4.4(19)
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Uzbek Chuchvara Dumpling Soup
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80 min380 calHard
★4.6(33)
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100 min480 calMedium
★4.6(35)
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Uzbek Dimlama Layered Vegetable and Meat Bake
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120 min460 calMedium
★4.6(37)
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Uzbek Chak-Chak Honey and Sesame Fried Dough
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65 min340 calHard
★4.5(28)
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★4.4(29)
🥕
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★4.3(26)
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우즈베키스탄 요리 FAQ
우즈벡 요리는 무엇으로 유명합니까?▾
우즈베키스탄 요리는 주철 카잔에 양고기, 노란 당근, 커민을 넣고 지은 밥인 플로브(plov)와 함께 손으로 뽑은 라그만 국수, 만티 찐 만두, 탄디르에서 구운 삼사 페이스트리와 비빵, 샤슬릭 케밥으로 유명합니다. 사마르칸트와 부하라를 통한 실크로드 무역을 통해 형성된 중앙아시아의 가장 유명한 음식 문화입니다.
우즈벡 plov와 다른 필라프의 차이점은 무엇입니까?▾
우즈베키스탄 플로브는 카잔에서 젓지 않은 엄격한 층으로 만들어집니다. 양고기 지방을 렌더링한 다음 고기, 양파, 잘게 썬 노란 당근의 두꺼운 층, 위에 쌀과 물을 얹습니다. 통마늘 머리와 커민으로 간을 하고 서빙할 때까지 절대 섞지 않습니다. 페르시아 폴로 셔츠는 바삭바삭한 타디그 껍질과 허브를 강조합니다. 인도의 풀라오와 비리야니는 훨씬 더 많은 향신료와 바스마티 쌀을 사용합니다.
우즈벡 음식은 매워요?▾
아니요. 우즈베키스탄 요리는 뜨겁기보다는 풍미가 풍부하고 풍미가 풍부하며 주로 커민(지라), 후추, 고수씨, 매자나무로 맛을 냅니다. 신선한 칠리가 아치추크 샐러드에 등장하고 라그만은 위구르 영향을 반영하여 칠리-마늘 조미료(라자)를 섭취할 수 있지만 열은 항상 선택 사항입니다. 양고기와 덤바 꼬리 지방의 풍부한 맛이 녹차, 샐러드, 요거트와 균형을 이룹니다.
초보자가 먼저 요리해야 할 우즈벡 요리는 무엇입니까?▾
네덜란드 오븐에서 가정식 플롭으로 시작하세요. 기름에 갈색 양고기 또는 쇠고기를 넣고 양파와 당근 성냥개비를 넉넉히 추가하고 커민으로 간을 한 다음 마늘 머리에 둥지를 틀고 쌀과 물을 넣고 방해 없이 쪄주세요. 코어 레이어링 기술을 가르칩니다. 양고기와 야채를 넣은 수프인 슈르파(Shurpa)는 훨씬 더 간단합니다. 천천히 끓이기만 하면 됩니다.
우즈벡 요리에는 어떤 재료가 필요합니까?▾
필수품은 중간 곡물 쌀(devzira는 전통적이며 칼로즈 작품), 양고기 또는 쇠고기, 많은 당근과 양파, 전체 커민 씨앗, 고수풀, 후추, 플로브용 말린 매자나무입니다. 무거운 네덜란드 오븐이 카잔을 대체합니다. 더 넓은 레퍼토리를 원하시면 국수와 만두용 밀가루, 플레인 요거트(수즈마), 양고기 지방이나 중성 오일을 추가하세요.