Uzbek National Foods. Muzaffar Turdukulov

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      This bread, which has come down from ancient times to the present day, is also considered to be the beauty of the dear guest and the wedding table, symbolizing it. The presence of a patir at the table meant that special preparations were made for hospitality. Making it bigger and closing it means it is meant to be consumed by many. Before the wedding, towards the groom – the bridesmaids, of course, covered the patir. The presence of a patir at the table was a sign of the girl’s consent to the wedding. Melt the yeast and salt in the warm milk, add the chilled lamb fat or butter and mix well. Then add a little flour and knead a hard dough, after a long kneading, wrap and leave until it rises in a warmer place. Often 500 gram pieces of dough are cut and made into zucchini. Place each slice on a board, turn it from side to side with your left hand, cut the edge with a knife in your right hand, and cut the top into a line of intersection. You knead the top of the loaves with a fist and then use your fingers to make a loaf the size of a loaf. Let the edges of the bread be 3—4 cm thick and the middle 1 cm. You hit it very hard in the middle and sprinkle a sedan on your face. When you have made a patir from all the zuvalas, cover your face with a tablecloth and let it rest for 15—20 minutes. During this time, when the oven is heated by heating, you collect the charcoal in the middle, put ashes on it, apply a little moisture to the walls of the oven and the reverse side of the oven, and quickly stick it. In the patir oven, water is kept longer than bread. When the surface of the covered bread hardens a little, you sprinkle water to form steam and open the face of the charcoal, sometimes steaming by closing the lid of the oven for a while. Its ripeness is determined by the reddening of the surface. After cutting it out of the oven, it will come out nice if you rub a piece of melted butter on your face in the heat. Ingredients: 1 kg white flour, 1 cup warm milk, 40 g yeast, 150 g melted sheep fat or butter, 2 teaspoons salt, 1 teaspoon sedan to sprinkle on face.

      Fat mini bread

      Kneading and baking is the same as pater, but smaller – 150 g of zucchini. Ingredients: 1 kg of white flour, 1 cup of warm milk, 40 g of yeast, 150 g of melted sheep fat butter, 2 teaspoons of salt and 1 teaspoon of sedan.

      Lochira bread

      It is a kind of ancient bread baked in Tashkent for weddings, holidays and guests’ table. Beat the egg with the milk and add salt and melted lard or butter to it. Add flour to this liquid and knead the dough. Roll out the dough, wrap it in a towel and let it rest for 10—15 minutes. Then cut into 200-gram pieces, 1 cm thick, spread evenly on the juva, without embossing the frame. You cut the edges like a gear with a knife, and sometimes you put a flower on your face, sometimes with a pinch and sometimes with a pinch. Grease a cast-iron skillet and put the lochira, bend the edge to match the edge of the pan so that the bread takes the shape of a pan. Preheat the oven to 300 degrees, place the bread in a pan and bake until the surface is golden brown. You can also rub a scrambled egg to make your face shine. When you put it on the table, you add sugar-curd or fruit-bread to the pan-shaped bread. Ingredients: 1 kg white flour, 1 cup milk, 1 egg, 1 cup melted sheep fat or butter, 2 teaspoons salt.

      Folding patir bread

      This type of patir bread has long been prepared for weddings and banquets in rural areas of Bukhara, Kashkadarya, Surkhandarya and oases. The most popular of these is the Karshi layer, which is much larger, 50—60 cm in diameter. You knead the dough in water or milk and wrap it in zuvala. After СКАЧАТЬ