Morkovcha

Morkovcha is a traditional Uzbek salad made primarily from carrots. The dish is a staple in Uzbek households and is often served as a side dish during meals. The name "Morkovcha" is derived from the Russian word "морковь" (morkov), which means carrot.

Ingredients and Preparation

The main ingredient in Morkovcha is carrots, which are typically grated or julienned. Other common ingredients include garlic, vinegar, sunflower oil, and coriander seeds. Some variations of the recipe may also include red pepper flakes for added heat.

To prepare Morkovcha, the carrots are first peeled and then grated or julienned. The garlic is minced and combined with the carrots. The vinegar, sunflower oil, and coriander seeds are then added to the mixture. The salad is typically left to marinate for a few hours before serving to allow the flavors to meld together.

Cultural Significance

Morkovcha is a common dish in Uzbek cuisine and is often served as a side dish during meals. It is also a popular dish during celebrations and special occasions. The dish is known for its vibrant color and tangy flavor, which comes from the combination of vinegar and garlic.

Variations

There are several variations of Morkovcha, with some recipes including additional ingredients such as onions, bell peppers, or radishes. The type of vinegar used can also vary, with some recipes calling for white vinegar, while others use apple cider vinegar. Despite these variations, the core ingredients of carrots, garlic, vinegar, and sunflower oil remain consistent.

See Also

• Uzbek cuisine
• List of salads
• List of carrot dishes

This Uzbek cuisine related article is a stub. You can help WikiMD by expanding it.

This article is a stub related to food. You can help WikiMD by expanding it!

Morkovcha

• 

  Korean-style carrot

• 

  Tolkuchka Bazaar