Today we will go to feast on national dishes in Karakalpakstan. Traditional cuisine of Karakalpaks is a kind of mix of Uzbek, Turkmen and Kazakh culinary arts.
As in traditional Uzbek cuisine, pilaf, shurpa, manti, smoke, mashhurdu are cooked here, but Karakalpak cuisine has its own characteristics.
It is often eaten mostly fried fish, there are whole villages where you can taste traditionally cooked fish dishes. Also use beef, lamb, camel, horse meat, rabbit meat and poultry. Especially popular are combinations of meat and boiled dough. Pork is not used.
Garnishes and soups often use jugara (the Central Asian name for sorghum), mung beans, millet, beans, rice, potatoes, bell peppers and carrots.
Food is usually taken with black or green tea, sometimes with milk. This tea tradition takes its roots from the nomadic culture of the Middle Ages. In the distant past, if visitors came to the house, they were treated with sour milk or ayran. The custom of drinking tea spread among the Karakalpaks in the 19th century.
The most common dishes are gurtic (beshbarmak), jugari gurtic, karma (dough with fish), beef stews (dumplings with egg stuffing), more.
One of the most ancient dishes of Karakalpakstan are jugari gurtic - dumplings from sorghum and duram flour. Durama is finely chopped meat with dumplings. Boiled meat is usually finely chopped adult men, and dumplings - the rest are present. After that finely crushed dumplings and meat are mixed. A ready dish is served on a lyagan, pouring broth over it. To it serve seasoning a duzlyk - a mix of a crumbled onion with fat from a broth. This is a unique Karakalpak dish, not typical for the cooking of other Central Asian nationz.
Almost all dishes are served with cakes cooked in a tandoor (clay oven). There is a good Karakalpak tradition associated with bread, which it is customary to greet and see off guests is a sign of respect to the guest. Breaking off a small piece of cake, you should thank the hosts and taste refreshments.