Characteristics and types of Uzbek dishes

The traditional flavor that the national Uzbek dishes boasts fascinates many people. It stands out for its pleasant appearance, and no less important, for these products stands the centuries-old experience of artisans. The production methods worked out over centuries are still used, and therefore the products of potters of Uzbekistan deserve maximum attention.

The Uzbek approach to the manufacture of dishes involves the use of both simple baked clay and ceramics. In the process of working on products, hand-made buttermilk is used. Classical oriental style invariably harmoniously looks both on its own and as part of the interior. The sophistication of the Uzbek approach allows you to provide comfort and a warm atmosphere. Masters know how to achieve a clear separation of motives.

Pottery and porcelain in Uzbekistan began to be made even during the existence of the Great Silk Road. First of all, their production began in the city of Rishtan. A classic ornament then was “Buttermilk” - the so-called drawing of cotton flowers. Initially, in Rishtan and nearby, all ceramics was made strictly by hand. This continued until the twentieth century. Only in the 1920s did the creation of factories begin, instead of workshops.

The old artisans themselves gradually closed. Potters who previously worked in them either abandoned their craft altogether, or transferred to large enterprises as employees. Now there are 2 main plants operating here - Asia Paints Ceramics and Simax F + Z.

But the porcelain factory in Tashkent, which supplied dishes to vast areas several decades ago, is now not operational.Previously, there they made dishes marked below with the Anko bird. Now the same kind of products are produced in:

• other cities of Uzbekistan;
• China;
• Turkey.

The painting, which is used in the Uzbek ceramic industry, looks like modern gzhel. And this is a completely logical similarity. Stylistic features were picked up by masters from the old Russian regions. Only specific images selected are more familiar to our customer.

To serve pilaf, most often used sets of plates for 4, 5 or 6 people. Additionally, the main dish is usually added to the main dish with a diameter of up to 0.5 m. There are also tea sets, which include ceramic teapots and cups, where it will be necessary to pour tea. Large flat dishes called lagan deserve a separate discussion. They are placed in the middle of the table.

The diameter of the lagans varies from 0.1 to 0.3 m. They can have a variety of forms:

• square;
• a circle;
• oval.

The oldest types of dishes in Uzbekistan appeared in Khorezm. Until now, ceramics are made there strictly according to old rules. Only classic motifs and natural technologies are used. You can not be afraid that somewhere modern, made at a chemical plant paint or synthetic varnish will come across. Painting Khorezm dishes involves applying stylized petals.

A dagger is placed in the middle of any of them. Its presence in the drawing is not accidental - it is an ancient symbol, which in mythology is credited with the ability to protect the owners of dishes. Moreover, protection is supposed not only from personal enemies, but also from all kinds of troubles not related to specific people.

Khorezm ornaments are well recognized, and local craftsmen carefully avoid any innovations unless absolutely necessary. That is why they manage to maintain an unusual colorful flavor unchanged. Another great type of antique kitchen utensil is Rishtan. Ceramics made in this city are known to connoisseurs around the world. It is distinguished not only by unusual drawings, but also by the rare emerald color.

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

There is even an opinion that it does not require pre-treatment. Dyes are obtained from herbs growing near the city. The recipe for the 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 any cliche in the design of products. Any master has his 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 general national motives.

Uzbek life is impossible to imagine without small and large bowls. Hemispherical cups without handles are found in every home. Very often there are miniature versions of bowls used for cognac and vodka. Bans on the part of the clergy are ignored - nevertheless, the 21st century cannot but tell.Larger than bowls, containers - a scythe or a kasa (depending on pronunciation) - are needed for soup, sauce, other liquid or semi-liquid dishes. Braids make different sizes. But most often it’s used lyagans. They are needed for solid and crumbly food. Liquid dishes are not put in these dishes.

There are a number of dishes that look like lagans, but differ in name. This name always includes in one form or another the word “comrade”. It just literally means “bowl” or “dish”.

• Nim tovoc - translate as "partially open container". Outwardly, it looks like a large bowl with relatively modest sides.
• Toboki labgardon - it is customary to translate as "a dish with curved edges." And in fact, around the perimeter it is slightly twisted.
• Porumovtov - flat dishes intended for bread and confectionery.
• Andijan tradition orders the use of palov-tovok. As you might guess, it is needed for eating pilaf. A feature of such a vessel is the placement on the leg. Oil on high walls flows to the bottom of the bowl. Therefore, you can enjoy the pristine taste of aromatic pilaf. Important: in Tashkent, in contrast to Andijan and Ferghana, they do not use felts. Probably, the whole point is in the different fat content of the dishes themselves.
• Even in Andijan and in the Ferghana Valley as a whole, dam-tovoks are often used. This is a dish that also has the function of a lid. Basically, it is not necessary for serving dishes on the table, but for laying out individual ingredients. Entering the Uzbek cuisine, you can often see how the cook puts boiled meat pieces into a ladies' dish.

Khorezm surprises tourists and connoisseurs of exotic with another type of ceramic tableware - badia (in another pronunciation by body). Badia differs from Lyagan by its greater depth and height. The outer wall can be placed either directly or at an angle of 85 degrees. But there are also intermediate options - with a relatively smooth bevel. Since bodysuit is always put on a high foot, some experts suggest that it has become a byproduct of the development of ladies and girls.

Even larger dishes were called tohory - literally “bowl” or “basin”. Tohora is made not only of ceramics, but also sometimes of metal. However, this is not some specific type of dishes, but rather the collective name of large deep vessels. Therefore, it is important to clearly specify what is meant when buying online or ordering from a catalog. Metal togors, unlike ceramic ones, have no special decorative value.

In addition to the general classification of Uzbek dishes, it is important to know other nuances. In Rishtan, artisans sometimes put reed fluff or bird feathers into clay. The voids formed during subsequent firing facilitate ready-made containers and provide a semblance of a thermos effect. To obtain ishkor glaze:

• collect the plant of the same name;
• burn it;
• they burn the ash at temperatures above 1200 degrees so that crystals appear;
• grinding 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 in Uzbekistan for the production of dishes is the company "Buttermilk". She does:

• milk jugs;
• caps for teapots with coasters;
• vases;
• fruit bowls;
• sets for spices;
• toothpicks;
• pepper shakers;
• salt shakers;
• bowls;
• sauces 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 distinguished by brightness and beauty. She really embodies the ideal of traditional Uzbek dishes. The painting is always carried out the same way, which allows you to choose services from individual components without any problems.

In the next video, the pros and cons of Uzbek cauldrons, knives and utensils await you.