We are starting the publication of a series of materials on the gastronomic preferences of Uzbekistan’s regions. Today we leave for Khorezm. Local cuisine is quite dietetic, although sometimes there are also very high-calorie meals, floury.
The most famous dish of Khorezm is tuhum-barak or yumurta-barak, resembling vareniki in appearance. But the filling is very unusual: it is a mixture of melted butter and eggs. Unlike ordinary vareniki, you cannot eat much: a few pieces would do. They are hearty and very high in calories. For a long time, if a Khorezm girl is visited at home by those who woo, the dish is served. It is believed that the more vareniki can fit in one spoon, the more skillful in cooking is the future daughter-in-law.
Khorezm breads are not at all like Tashkent or Samarkand ones. They are flat, thin and large in diameter. Sometimes tomatoes, peppers, onions, and meat are added to the bread. Then they have a reddish hue and a more pronounced taste. Very often they are made layered.
Dough in the Khorezm cuisine is often painted with natural dyes. For example, the green lagman shivit oshi - is stained with dill juice. The dish is served with sour milk that is used as a sauce.
It is impossible not to mention Khorezm pilaf. It is cooked on steam and exclusively with yellow carrots. The most commonly used is the local lengthened laser rice varieties. Pilaf becomes dietary.
A local dish, itjan, may seem like a gimmick for guests. It is minced meat, which is not subjected to heat treatment. The stuffing fights off and is served to the table raw. You never come across such a meal in restaurants. But, if there is a desire to try, you can order the dish individually.
We would also like to note Khorezm melons. They are considered the sweetest in Uzbekistan. Annually Khiva plays host to a melon festival - qovun saili. One of the best varieties is gurvak - a thin melon with sweet taste and a magical fragrance.