A Food Lover’s Guide to Tashkent Street Food
Toshkent ko‘cha taomlari bo‘yicha qo‘llanma
Sarlavha va pastdagi so‘zlarga qarang. Matn nima haqida bo‘lishi mumkin? Bir daqiqa o‘ylab ko‘ring — bu miyani o‘qishga tayyorlaydi.
Bloger Toshkentda albatta tatib ko‘rish kerak bo‘lgan ko‘cha taomlari haqida yozadi.
Kalit so‘zlar
Bu so‘zlar matnda uchraydi va matnda ajratib ko‘rsatiladi. Bosing — talaffuzini eshitasiz.
⏱ O‘qish boshlanganda vaqt o‘lchanadi — oxirida tezligingizni ko‘rasiz.
👆 Istalgan so‘zni bosing — tarjimasi yoki lug‘atga havola chiqadi.
When people ask me what I love most about living in Tashkent, my answer is always the same: the food. And I don’t mean expensive restaurants. Some of the best meals I have ever eaten here cost less than a cup of coffee in London, and I ate them standing on the street or sitting on a plastic chair. So here is my personal guide to Tashkent street food, after three years of very happy research.
Odamlar mendan Toshkentda yashashning eng yoqadigan tomoni nima, deb so‘rashganda, javobim doim bir xil: ovqat. Va men qimmat restoranlarni nazarda tutmayapman. Bu yerda yegan eng zo‘r taomlarimning ba’zilari Londondagi bir piyola qahvadan arzonroq turgan va men ularni ko‘chada tik turib yoki plastik stulda o‘tirib yeganman. Shunday qilib, uch yillik juda baxtli tadqiqotdan keyin mana Toshkent ko‘cha taomlari bo‘yicha shaxsiy qo‘llanmam.
Let’s start with samsa, the king of Uzbek street food. These are pastries filled with meat and onion, and the best ones are baked in a tandoor, a round clay oven, which gives them a crispy, slightly smoky outside. You can find them everywhere, but my favourite place is a tiny bakery near Chorsu, where an old man has been making them for forty years. Go before eleven in the morning, because they often sell out by lunchtime.
Keling, o‘zbek ko‘cha taomlarining shohi — somsadan boshlaylik. Bular go‘sht va piyoz solingan pishiriqlar bo‘lib, eng zo‘rlari tandirda — dumaloq loy pechda yopiladi, bu ularga qarsildoq, biroz tutun hidli sirt beradi. Ularni hamma joyda topishingiz mumkin, lekin mening sevimli joyim Chorsu yaqinidagi kichkina novvoyxona, u yerda bir keksa kishi qirq yildan beri somsa yopadi. Ertalab soat o‘n birdan oldin boring, chunki ular ko‘pincha tushlikkacha sotilib tugaydi.
Next is shashlik: pieces of meat cooked on long metal sticks over hot coals. You will smell it before you see it. Lamb is the most traditional, but you can also find beef, chicken and even liver. It is usually served with raw onion, a little vinegar and a piece of fresh non. One warning: in the most popular places, the meat often includes pieces of fat between the meat, which locals love, but some foreigners find it difficult to eat.
Keyingisi shashlik: uzun metall sixlarda cho‘g‘ ustida pishirilgan go‘sht bo‘laklari. Uni ko‘rishdan oldin hidini sezasiz. Qo‘y go‘shti eng an’anaviysi, lekin mol go‘shti, tovuq va hatto jigar ham topishingiz mumkin. U odatda xom piyoz, ozgina sirka va bir bo‘lak yangi non bilan tortiladi. Bitta ogohlantirish: eng mashhur joylarda go‘sht orasida ko‘pincha dumba bo‘laklari bo‘ladi, mahalliy aholi buni yaxshi ko‘radi, lekin ba’zi xorijliklar uchun uni yeyish qiyin.
If you want something lighter, try lagman. This is a bowl of long, hand-pulled noodles with meat and vegetables, either in a soup or fried. Watching the cooks pull the noodles is a show in itself: they stretch and fold the dough again and again until it becomes long, thin strings. It is especially good on a cold winter day.
Agar yengilroq narsa xohlasangiz, lag‘monni tatib ko‘ring. Bu go‘sht va sabzavotli, qo‘lda cho‘zilgan uzun ugradan iborat bir kosa taom, sho‘rvali yoki qovurilgan holda. Oshpazlarning ugra cho‘zishini tomosha qilishning o‘zi bir tomosha: ular xamirni uzun, ingichka iplarga aylanguncha qayta-qayta cho‘zib, buklashadi. U ayniqsa sovuq qish kunida juda mazali.
Of course, I can’t write about Uzbek food without mentioning plov. Traditionally, plov is cooked in huge pots called kazans, and in Tashkent it is a lunchtime dish. Many people say that you should eat it before one o’clock, as by the afternoon the best plov centres have often run out. The most famous is the Central Asian Plov Centre, where cooks prepare tonnes of rice every day in enormous kazans. It’s touristy, but it’s an experience you shouldn’t miss.
Albatta, oshni tilga olmasdan o‘zbek taomlari haqida yoza olmayman. An’anaga ko‘ra, osh qozon deb ataladigan ulkan idishlarda pishiriladi va Toshkentda u tushlik taomi hisoblanadi. Ko‘pchilik uni soat birgacha yeyish kerak, deydi, chunki tushdan keyin eng yaxshi osh markazlarida osh ko‘pincha tugab qoladi. Eng mashhuri “Markaziy Osiyo osh markazi” bo‘lib, u yerda oshpazlar har kuni ulkan qozonlarda tonnalab guruch tayyorlashadi. U sayyohlarga mo‘ljallangan, lekin bu o‘tkazib yubormaslik kerak bo‘lgan tajriba.
For something sweet, look for small stalls selling navat, which is crystallised sugar, often eaten with green tea. In summer, you must try the fruit. Uzbek melons, grapes and apricots are famous across the region, and they are incredibly cheap at local markets. In winter, many stalls sell hot roasted chestnuts and corn.
Shirinlik uchun navvot — kristallangan shakar sotadigan kichik do‘konchalarni qidiring, u ko‘pincha ko‘k choy bilan iste’mol qilinadi. Yozda albatta mevalarni tatib ko‘rishingiz shart. O‘zbek qovunlari, uzumlari va o‘riklari butun mintaqada mashhur va mahalliy bozorlarda nihoyatda arzon. Qishda ko‘plab do‘konchalarda issiq qovurilgan kashtan va makkajo‘xori sotiladi.
Finally, a few tips. Choose busy places, as a long queue of locals is the best sign of good, fresh food. Carry cash, since many small stalls don’t accept cards. And don’t be shy about pointing at what other people are eating; it’s the easiest way to order if you don’t speak Uzbek. Enjoy, and come hungry!
Va nihoyat, bir nechta maslahat. Gavjum joylarni tanlang, chunki mahalliy aholining uzun navbati yaxshi, yangi ovqatning eng yaxshi belgisidir. Naqd pul olib yuring, chunki ko‘plab kichik do‘konchalar karta qabul qilmaydi. Va boshqalar yeyayotgan narsaga barmog‘ingiz bilan ko‘rsatishdan uyalmang; agar o‘zbekcha gapirmasangiz, buyurtma berishning eng oson yo‘li shu. Yoqimli ishtaha, och holda keling!
Tushundingizmi?
Javob topa olmasangiz, «O‘qish» bosqichiga qaytib, matnga qarang — bu ham mashq.
-
Asosiy g‘oya
1 What is the blog post mainly about?
-
2 Why should you buy samsa before eleven?
-
3 What do some foreigners find difficult about shashlik?
-
4 Why should you eat plov before one o’clock?
-
5 What is the best sign of good street food, according to the writer?
True / False / Not Given
True — matnda aynan shunday deyilgan. False — matn aksini aytadi. Not Given — matnda bu haqda ma’lumot yo‘q.
-
1 The writer mainly recommends expensive restaurants.
-
2 Many small stalls only accept cash.
-
3 The writer has lived in Tashkent for three years.
-
4 The writer prefers chicken shashlik to lamb.
-
5 The writer has learned to speak Uzbek fluently.
-
6 Lagman can be served in a soup or fried.
-
7 Fruit is expensive at local markets.
-
8 Navat is often eaten with green tea.
-
9 The Central Asian Plov Centre is open twenty-four hours a day.
-
10 In Tashkent, plov is usually eaten for dinner.
-
11 The old man near Chorsu has made samsa for forty years.
So‘zni ma’nosi bilan juftlang
Chapdan so‘zni, o‘ngdan uning ma’nosini tanlang. Hammasi juftlansa, natija chiqadi.
Natijangiz
- Tushunish
- —
- So‘zlar
- —
- Tezlik
- —