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      In Uzbek cuisine, sheet-type somsa are of two types according to the technology of preparation: fried in oil or baked in the oven. Both types are graves that are prepared for weddings, celebrations and the table of the dear guest. This is how the official sheet somsa is prepared for the wedding funeral and the table of the dear guest. Add salt and melted lamb fat or butter to warm water, knead the dough hard, wrap it for 10 – 12 minutes, let it rest, and beat again. After that, you spread it very thinly (1 – 2 mm) using a roller. Grease the surface of the spread and cut strips 7 – 8 cm wide. If you put 3 – 4 strips on top of each other and cut them again to a width of 7 – 8 cm, 3 – 4 layers of square skins are formed. Spread the middle of the skin more smoothly with a juva, and the edges will remain thick. In the same way, you add a teaspoon of minced meat to the prepared skins, fold it in half, and without touching the edges, you rub the area around the minced meat with your fingers. You fry these soms in deep-fried oil until they are golden brown, and the edges look just like the pages of a book. The value is prepared as follows: pass the low-fat mutton (beef) through a mincer and mix well, adding very finely chopped onion, pepper and salt. Put the minced meat in a frying pan with the smeared oil. Stir in the meat and onion batter until tender. Then spread the minced meat in a bowl, cool and put in the skins and finish as described above. After frying the soms, you put them on plates, plates, sprinkle powdered sugar on your face and put them on the table. Ingredients: 500 g of white flour for the dough, 50 g of melted sheep oil (butter), 0.75 cups of water, a teaspoon of salt; For the value you add 400 g of lean meat, 3—4 onions, pepper and salt to taste. For frying, 1 kg of vegetable oil is smeared.

      Tandoor leaf – somsa

      This type of somsa must have originated long ago among the townspeople. This is due to the fact that it requires ease of cooking and its structure is beautiful – in four forms, it is made in such a way as to give pleasure to the memory. Make a simple dough, wrap it for 10—12 minutes and roll it out with a rolling pin (1—2 mm). If you put melted beef fat on the surface of the dough, it will freeze immediately. without the rail, the oil stays inside. From the roll you cut circles 5 cm wide. If you flatten each circle with your finger and spread it with the help of a wedge so that it is 2 – 3 mm thick, you will form a folded skin. somsa in the form of endless. Round rolling is the most convenient way to make somsa in this form. Bake the soms in the oven or in a greased pan. Served on plates on the table. It is delicious to eat this somsa in the heat, not when it is hot or cold. Ingredients: 500 g of white flour for the dough, 1 cup of water, 1 teaspoon of salt, 50 g of beef fat (for spreading); For the value you will need 400 g of meat, 50 g of hips (charvi) fat, 300 g of onion, 1 teaspoon salt and pepper.

      Pumpkin somsa

      It was the food of the ancient villagers and then spread to the cities as well. Add the yeast to the warm water, dissolve it along with the salt, add the flour in small pieces and knead the dough – wrap it and take it out to rise. After making walnut-shaped dough from the raised dough, roll out the skin with a rolling pin to a thickness of 2 mm. Add pumpkin mince to each skin and you will end up with rectangular soms (ovals, rounds, triangles, crescents). The somsa is wrapped around the jaw of a preheated oven or baked in the oven. The oven must first be heated and the pan greased, otherwise the somsa will stick. To prepare the mince is selected somsa pumpkin. The bark of this jaydari variety is hard woody, the surface is black-yellow-olachipor. Divide the squash in half and after removing the seeds, cut it using a special spoon scraper. If you have chosen another variety of pumpkin, after removing the seeds in the form of 1 x 1 x 1 cm cubes – finely chop. You can add onion, jizz or finely chopped carrot oil, salt and pepper to it. Cut the prepared soms out of the oven and take them out to the table. Pumpkin does not lose its tenderness even when the somsa cools. Ingredients: 500 g of white flour, 25 g of yeast, 1 cup of warm water, 1 teaspoon of salt for the dough; 700 g of pumpkin for the value, 3 – 4 onions, 100 g of vegetable oil (or 1 cup of jizza); salt and pepper to taste.

      Green somsa

      Such somsa is also popular because it can

      be prepared once or twice a year, only in

      the spring. The dough is kneaded and spread as mentioned in the pumpkin somsa. It is made from medicinal herbs such as horseradish, jag-jag, mint, alfalfa, machin, shura, sparrow, alfalfa, spinach, qoqiut, gazandaot. Sort the greens, wash them 4—5 times, shake off the water, chop finely or chop. To this you add onion, green onion, garlic clove, jizz or sheep oil, salt and pepper. Add a tablespoon of blue minced meat to each of the prepared skins, finish the rectangular soms and bake in the oven. Ingredients; 500 g of white flour for the dough, 25 g of yeast, 1 cup of warm water, 1 teaspoon of salt; 500 g of a garden green onion, a garden of garlic coke, a garden of dill, 2 – 3 The head is obtained from white onions, 100 g of jizz or 50 g of lard, 4 eggs, salt and pepper to taste.

      SOUP

      Minced soup

      You separate the meat from the bones, boil the bone, and chop the meat. You add onion, carrot, tomato, potato and garlic to the soup. Add the finely chopped onion to the minced meat, sprinkle with salt and pepper, beat the raw egg and mix well. From this minced meat you can roll walnuts to the size of a walnut. Remove the bones from the pot, put one or two pieces of meatballs in the boiling place and simmer for 20—25 minutes. Put the prepared dish in bowls with 6 – 8 pieces of clothes, pour finely chopped greens on the face and pour on the guest table. Ingredients: 500 g of meat, 2—3 onions, 1 egg, salt and pepper to taste; In the soup add the bones separated from the meat, 2 – 3 onions, 1 garlic, 2 potatoes, 2 – 3 tomatoes, adjust the salt to taste.

      Chuchvara soup

      Separate the bones from the fatter beef or mutton and bring to a boil. You make minced meat from Lahimi, add finely chopped onion and sprinkle with salt. Knead the dough harder, roll it out, wrap it in a towel and let it rest for 10 – 12 minutes, first spread it thick – 1 – 2 mm thick, then using a rolling pin. Cut 4x4 cm skins from the spread and add a teaspoon of minced meat to each skin. Take the bones from the pot

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