Characteristics and types of Uzbek dishes

The traditional flavor, which the national Uzbek dishes can boast, fascinates many people. It stands out for its pleasant appearance, and last but not least, these products have a centuries-old experience of artisans. The production methods developed over the centuries are still used, and therefore the products of the potters of Uzbekistan deserve maximum attention.

The Uzbek approach to the manufacture of dishes involves the use of both plain baked clay and ceramics. In the process of working on products used hand-painted "Buttermilk". Classic Oriental style always looks harmoniously in and of itself, and as part of the interior. The sophistication of the Uzbek approach allows to provide comfort and a warm atmosphere. Masters know how to achieve a clear separation of motives.

Pottery and porcelain in Uzbekistan began to do during the time of the Great Silk Road. First of all, their production began in the city of Rishtan. The classic ornament then was “Buttermilk” - the so-called pattern of cotton flowers. Initially, in Rishtan and near it, all ceramics were made strictly by hand. It lasted until the twentieth century. Only in the 1920s began the creation of factories, instead of workshops.

The old handicraft workshops themselves gradually closed. The potters who had worked in them before either left their craft at all or transferred as employees to large enterprises. Now there are 2 main factories operating here - Asia Payments Ceramics and Simax F + Z.

But the porcelain factory in Tashkent, which supplied vast areas with dishes a few decades ago, is not operating now. Previously, they did the dishes, marked below by the bird “Anko”. Now the same kind of products are produced in:

• other cities of Uzbekistan;
• PRC;
• Turkey

The painting, which is used in the Uzbek ceramic industry, looks like a modern Gzhel. And this is quite a natural similarity. Stylistic features were picked up by masters from the old Russian regions. Only specific images picked up more familiar to our customers.

To serve pilaf, most often used sets of plates for 4, 5 or 6 persons. Additionally, the main sets usually add the main course with a diameter of up to 0.5 m. Tea sets are also included, which include ceramic teapots and cups, where tea will have to be poured. Separate conversation deserve large flat dishes, which are called Lyagan. They are placed in the middle of the table.

The diameter of the frogs varies from 0.1 to 0.3 m. They can have very different forms:

• square;
• a circle;
• oval.

The oldest types of dishes in Uzbekistan appeared in Khorezm. Until now, ceramics are made there strictly according to the old rules. Only classical motives and natural technologies are used. There is no need to fear that a modern paint or a synthetic lacquer made at a chemical plant will fall somewhere. Painting Khorezm dishes involves the application of stylized petals.

In the middle of any of them place a dagger. His presence in the figure is not accidental - it is an ancient symbol, which in mythology is attributed to the ability to protect the owners of dishes. In this case, protection is assumed not only from personal enemies, but also from all sorts of ills that are not associated with specific people.

Khorezm ornaments are well recognizable, and local craftsmen diligently avoid any innovations unless absolutely necessary. That is why they manage to keep the unusual colorful color unchanged. Another great type of antique kitchen utensils is Rishtan. Ceramics, made in this city, know connoisseurs around the world. She stands out not only unusual patterns, but also a rare emerald color.

All raw materials for production are taken directly from the vicinity of the city. Here they make both clay blanks and paints that are applied to the finished product. Of course, the pictures are not just chosen. Any of the souvenirs made in Rishtan has a strictly defined meaning. You can decipher it, just knowing the cultural code of the Uzbek people. Masters from Rishtan believe that the best clay in the world is available to them.

There is even the opinion that it does not require preprocessing. Dyes are obtained from herbs growing near the city. The recipe for coloring mixture is selected in ancient times. And until now, Rishtan-style ceramics fully follow the same proportions.

But at the same time there is no stereotyped design of products. Any master has its own local production secrets. Thanks to this, almost every product is unique, and the hand of the manufacturer is confidently recognized by all experts. Some sets of dishes and tea sets are made in the author's style. The bottom line is that their creators completely abandon any canons, reproducing only common national motives.

Uzbek life is impossible to imagine without small and large drinking bowls. Hemispherical cups that do not have handles are found in every home. Very often there are also miniature versions of drinking bowls used for cognac and vodka. The bans on the part of the clergy are thus ignored - yet the 21st century cannot but be felt. Larger than bowls, containers - spit or casa (depending on pronunciation) - are needed for soup, sauce, other liquid or semi-liquid dishes. Braids make various sizes. But most often use precisely lagany. They are needed for solid and crumbly food. Liquid foods in these dishes do not put.

There are a number of dishes that look like Lyagan, but differ from it by name. This name always includes in one form or another the word "tovok." It just means literally "bowl" or "dish."

• Nim tov - translated as "partially open capacity". Outwardly, it looks like a large bowl with relatively modest sides.
• Tovoka Labgardon - it is accepted to translate as “a dish with curved edges”. And in fact, around the perimeter, it is slightly twisted.
• Porum Products - flat dishes intended for bread and confectionery.
• Andijan tradition orders to use palov-tovok. As you might guess, it is needed for the use of pilau. A feature of this vessel is the placement on the leg. Oil on the high walls flows to the bottom of the bowl. Therefore, you can enjoy the pristine taste of aromatic pilaf. Important: in Tashkent, unlike Andijan and Fergana, they do not use firewood. Probably, it is all about the different fat content of the dishes themselves.
• Back in Andijan and in the Fergana Valley in general, women are often used. This is a dish that also has the function of a lid. Basically, it is necessary not for serving meals, but for laying out individual ingredients. Going to the Uzbek cuisine, you can often see how the cook puts boiled meat pieces into the ladies.

Khorezm surprises tourists and connoisseurs of exotic with another type of ceramic tableware - Bady (in another pronunciation, Bodia). Badia from the paddock differs in greater depth and height of the board. The outer wall can be placed either directly or at an angle of 85 degrees. But there are also intermediate options - with a relatively smoothed bevel. Since the Bodia is always put on a high leg, some experts assume that it has become a side development of ladies.

Utensils of a larger size received the name Togory - literally “bowl” or “basin”. Togor is made not only from ceramics, but also sometimes from metal. However, this is not some specific type of dishes, but rather the collective name of large deep vessels. Because it is important when buying through the Internet or ordering through a catalog to clarify exactly what is meant. Metal togors, unlike ceramic, do not have a special decorative value.

In addition to the general classification of Uzbek dishes, it is important to know other nuances. In Rishtan, handicraft potters occasionally put reed down or bird feather in clay. The voids formed during the subsequent firing facilitate the finished containers and provide a semblance of the effect of a thermos. For ishkorova glaze:

• collect the same plant;
• burn it;
• they burn ashes at temperatures above 1200 degrees, so that crystals appear;
• grind crystalline ash;
• mix it with quartz sand;
• add a small amount of flour and crushed white pebbles.

Regardless of the subtleties of the recipe and technological nuances, the true "Rishtan" has small cracks. They accurately recognize the original product; fakes are invariably devoid of the slightest flaws.

The main enterprise of Uzbekistan for the production of tableware is the company “Pakhta”. It does:

• milk workers;
• hats for teapots with stands;
• vases;
• fruktovnitsa;
• spice kits;
• toothpicks;
• pepper shakers;
• salt shakers;
• creamers;
• sauceboats and salad bowls;
• triangular, rectangular, oval plates.

In total, there are over 80 varieties of such dishes. “Rishtan ceramics” is not far behind. The products of this company are bright and beautiful. She really embodies the ideal of traditional Uzbek dishes. The painting is always of the same type, which allows you to pick up sets of individual components without any problems.

In the next video you are waiting for the pros and cons of Uzbek cauldrons, knives and dishes.