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Mastava
| |
| Alternative names | Liquid pilaf |
|---|---|
| Type | Soup |
| Course | Main course |
| Place of origin | Uzbekistan |
| Region or state | Central Asia |
| Associated cuisine | Uzbek cuisine |
| Serving temperature | Hot |
| Main ingredients | Meat (usually lamb), rice, vegetables |
| Ingredients generally used | Spices, herbs, katyk |
| Similar dishes | Shurpa |
Mastava (Cyrillic: Мастава) is a type of soup, a traditional Uzbek dish. Sometimes it is also called liquid pilaf.[1]
The soup is always prepared using the frying method typical of Central Asian cuisine, similar to some types of shurpa, and fundamentally differs from the latter in the use of rice. Mastava can be prepared only from rice and vegetables, but it is customary to cook the soup in meat broth.[2]
During the preparation process, the meat, usually lamb (lamb ribs), is first seared in a qozon (qazan: Traditional oriental cast metal cauldron with a semicircular bottom for cooking), often in vegetable oil, over high heat. Carrots and onions are then added to the meat. The preparation follows the principle of the Central Asian pilaf dish. It is also possible to add other root vegetables such as beets. Tomatoes and/or tomato paste are often added to the zirvak. As soon as the zirvak is ready, it is poured with water and washed rice and usually potatoes are added.[3]
In the preparation of mastava, various spices are used, such as cumin, tarragon, red pepper, black pepper, basil, parsley, coriander, barberry berries, etc. Before serving, mastava can be seasoned again with spices, herbs, crushed garlic and finally a small amount of katyk (Cyrillic: Катык; fermented milk product similar to yogurt) can be refined.[4]
The history of the creation of mastava, like that of many other traditional dishes, cannot always be precisely established. It is associated with the rich culinary culture of Uzbekistan, which has developed over many centuries.
Mastava has its roots in the cuisine of the Central Asian peoples, and its recipe has been developed over time and passed down from generation to generation. The dish developed under conditions in which available ingredients and preparation methods varied depending on the season, regional characteristics and preferences.[3]
Mastava was developed as a food to meet the needs of nutrients and energy in the conditions of a harsh climate and demanding agricultural activities. It combines meat, rice and vegetables and offers a rich and balanced range of nutrients.
Traditionally, mastava was prepared over an open fire, in a so-called tandoor or qozon, which gave the dish a special taste and aroma. The methods of sautéing and mixing the ingredients using various spices and herbs also gradually evolved and improved.[2]
Over time, mastava became an integral part of Uzbek cuisine and became associated with holidays, family gatherings and special occasions. Their recipe and preparation methods may vary slightly in different regions and families, preserving the uniqueness and individuality of each variant.
Thus, mastava is the result of the evolution and creative development of culinary traditions that have formed over many centuries in Uzbekistan and the Central Asia region. It reflects the richness and centuries-old history of this region's cuisine.
