Uzbek
food is seriously underrepresented. Huge
cauldrons of simmering plov, a rice pilaf, stirred by men wielding 6 ft (2 m)
long spatulas, perfume the air of the local markets, perfectly complemented by
the aroma of freshly baked rounds of Uzbek bread, considered the best in the
world.
Other
highlights include flaky samsa, or Uzbek samosas, herby dolma and then for
dessert, soft crumbly halva with rose flavoured ice cream.
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