Pan con tomato, or in Russian - bread with tomatoes. A Spanish recipe, simpler than which - and tastier - there are few.

Most of the devzira rice this recipe requires is grown in the Fergana Valley. And in Fergana, as well as in neighboring Namangan and Andijan, pilaf is prepared only from it. Fergana pilaf does not tolerate any sweet additives, no raisins, only garlic and hot pepper. Less often - chickpeas and barberry. This is one of the most famous types of the great Uzbek pilaf and certainly the most canonical. Before you go shopping, pay attention - Fergana pilaf needs yellow carrots!

A cinnamon bun recipe for those who are just starting to work with dough or are tired of complicated confectionery designs. First, take your time - let the dough rise so that the buns become fluffy and airy. Second, do not skimp on butter : then the dough will remain moist, and the buns will be fragrant and tender.

The iconic example of Slavic baking is vatrushki. We are used to those with cottage cheese, but they can be with all sorts of fillings - from potatoes to jam. For "Golden Thousand" we filmed a recipe for pies, of course, with cottage cheese.

A hearty Uzbek dish cooked in a cauldron. Dymlyama, or dumlyama, comes from the Uzbek "dumlyash" - "to steam", "to let steam". The ingredients in this stew have a special order of laying, which distinguishes it from similar Central Asian stewed dishes. The meat is laid out first, and then vegetables are laid out layer by layer, and this composition is completed by potatoes laid out in a circle. As a result, it turns out that the lower part of the products simmers in its own juice, and the upper part is steamed . Ease of preparation and richness of tastes are the main advantage of this dish, without which no festive table in Uzbekistan is complete.