Uzbek cuisine chicken main courses. Uzbek pastry made from unleavened dough

Many of our compatriots often already perceive Uzbek dishes as native. Indeed: who hasn’t cooked pilaf at least once in their life? And lagman is a frequent component of Russian lunch. However, this is only a small fraction of the delicious delicacies that the cuisine of sunny Uzbekistan can offer us. And today we will talk about unfamiliar, but very appetizing Uzbek dishes.

Chalop

People who are far from Central Asian cuisine do not even suspect how diverse Uzbek dishes are. There are a great variety of soup recipes in Uzbekistan. Let us present one of them related to summer first courses. In essence, it is very similar to the usual okroshka, but the taste is radically different. And traditional sausage and potatoes are not included in chalop - it can be called purely vegetable soup.

To begin with, cut radishes in any quantity and in any way, then fresh cucumbers. If the seeds in the latter are large, they are cleaned out; if the skin is rough, it is removed. A large amount of cilantro, dill and scallions are finely chopped with the addition of a few sprigs of basil. The garlic clove is pressed with a press. Greens and garlic are ground with salt. Both preparations are mixed in a saucepan and poured with katyk, diluted in double volume clean water. Both liquids must be cold. The soup is flavored with lemon juice and pepper, and served similarly to the already mentioned okroshka.

Bayram-pilaf

Before studying unfamiliar Uzbek dishes, let’s prepare the famous pilaf, but not the kind you are used to seeing on your table. For this, chopped onion is fried in melted butter in a cauldron; As soon as it is browned, add medium-sized cubes of half a kilogram of lamb and small cubes of fat tail (a little). The products are quickly fried and supplemented with carrot sticks (take two large root vegetables). The quince is peeled and cut into quarters, the head of garlic is disassembled into slices and peeled (the bottom film is left). All this is thrown into a cauldron, fried for a couple of minutes, after which water is poured, spices (pepper, salt and pilaf set) are added, and the dish is left on the stove until it boils. At this moment, two glasses of rice soaked for a couple of hours in cold water, a spoonful of barberry and a handful of dark raisins are poured into the bowl. Cover for half an hour, stir and let sit for about a quarter of an hour.

“Achuchuk”: salad for pilaf

Whatever one may say, pilaf is a rather fatty and heavy food. However, like many other Uzbek dishes, to ease the work of the stomach, a light vegetable salad is certainly served with the pilaf. And the most popular is “Achuchuk”. The main thing for him is very precise cutting of components. Take an onion for two servings, cut it into half rings and separate it into separate strips with your fingers. They need to be put in for about five minutes. cold water- to remove bitterness, and then strain. You cannot use traditional vinegar for this purpose! The tomato is cut into almost transparent slices, the hot pepper is cut into thin rings, the purple basil is cut as small as possible. All ingredients are mixed and left for a short time to release the juice. “Achuchuk” is simply ideal as an accompaniment to pilaf!

Uzbek main dishes: recipes with photos

Let's start with the aromatic narhangi - this is a national dish, similar to our stew, but with an Uzbek flavor. In a thick-walled, thick-bottomed vessel, lamb is fried until crusty (you can use beef), chopped into small pieces. The meat is salted, peppered and flavored with spices (crushed coriander and cumin grains), mixed with chopped dill and crushed garlic. Greens and garlic are taken in large quantities. Tomato slices are laid out on top of them, followed by carrot sticks. Along them are strips of sweet peppers, and the last ones are potato cubes. Each vegetable is seasoned in the same way as meat, except for the salt. A glass of water is poured into the cauldron along the wall, the container is tightly closed with a lid without gaps and placed on the fire medium strength. After boiling, it is reduced to a minimum, and the dish is stewed for a little over an hour. The finished narhangi is mixed and generously sprinkled with fresh cilantro.

Dimlyama

What distinguishes Uzbek ones almost always contains meat and vegetables. So each dish is completely independent and does not need additional side dishes. Dimlyama is very popular among Uzbeks. There are a huge variety of options, and it is easy to prepare because it does not require any intermediate processing of the ingredients.

Half a kilo of meat is cut, this time coarsely, and laid out on the bottom of the vessel in which the dish will be prepared. Quite thick rings of two onions are placed on it; they are seasoned with salt, spices and pepper. Next come two carrots, cut into slices. Plates of two fleshy tomatoes are placed on them, then there are circles of large eggplant, salted and washed from bitter juice. The penultimate ones will be large slices of potatoes (half a kilo), and the finishing touch will be a layer of cabbage, cut into large flakes. After the juices from the vegetables have boiled, the fire is turned down and the cauldron is left on the stove for an hour and a half.

Kuen gushti

Uzbek ones usually involve the use of lamb. As a last resort - beef. But this dish is made from rabbit. It is cut into portions, salted well and fried in a large amount of vegetable oil. Then the pieces are transferred to a greased form, sprinkled with finely chopped onions and for a third of an hour they hide in a hot oven. IN finished form The rabbit is generously sprinkled with chopped parsley and placed on plates.

Buglama kebab

Everyone knows that shish kebab at our picnics came from the Caucasus. However, everyone has heard about kebabs, and almost everyone has tried them. But in fact, kebab is the same shish kebab, only made from and steamed. This kind of Uzbek dishes are prepared with different variations; try making a version called buglama. Meat - lamb is preferable, but beef will also work - finely chopped. You can’t grind it, otherwise you’ll end up with a primitive cutlet. The meat is mixed with chopped onion (there should be only a little less of it than lamb), salt, pepper, grated bay leaf and vinegar. In this form, it is left to marinate for several hours. Then water is poured into the pan, a vessel with minced meat is placed in it, and the large container is tightly closed. The buglama kebab will steam for 2-3 hours.

Zharkop

This is a lamb roast. And this time it won’t be possible to replace it with other meat: the very essence of the dish will be lost. The pulp should be finely chopped (but not into crumbs), the onion should be chopped into small cubes, and the carrots into strips. The latter requires a lot - half the weight of lamb. All components are loaded into a deep frying pan at the same time and fried over high heat until the meat is browned. At this stage, water, tomato paste and spices are added. Simmer until the lamb is soft, but not ready. Small cubes of potatoes are added last, and the roast is brought to the point of edibility in its entirety.

Yupka

All Uzbek dishes whose recipes we reviewed did not include dough. But this kitchen is also famous for its flour products! Everyone knows Samsa, we won’t dwell on it, as well as on the well-known manti. It's better to cook holiday dish with the funny name “yupka”, which can be described as a multi-layer cake with meat. It is divided into portions like a regular sweet cake - by cutting into triangles.

Preparing Uzbek dishes with dough is quite simple, since a simple, yeast-free version is used. A teaspoon of salt dissolves in a glass warm water and pours it into a bowl. Gradually, with kneading, add half a kilogram of flour. The dough is brought to medium density, covered with a towel and left for a quarter of an hour. Then it is divided into small pieces and rolled into cakes with a minimum thickness.

According to the rules, the filling is made from lamb. However, here you can not strictly observe this condition and take any meat, even pork or chicken. A third of a kilo of pulp is chopped or ground, mixed with chopped two onions, seasoned with salt and fried until brown. Knead the lumps!

Now the construction of the yupka itself. One flatbread is fried until golden on both sides and set aside. The second one is browned only on one side, turned over and thinly layered with minced meat, which is covered with a set aside “pancake”. Minced meat is also spread on it and a raw flatbread is placed. When the bottom dough is fried, the stack is turned over so that the raw one is at the bottom, and the top cake is covered with minced meat and the next layer of dough. Using this method, the yupka rotates back and forth, increasing in thickness, until both the meat and the minced meat are gone. The finished “cake” is transferred to a heated dish, covered with a napkin and baked for 10 minutes.

If you have never cooked Uzbek dishes before, recipes with photos will certainly encourage you to experiment. And in the future you will take advantage of the culinary experience of Uzbekistan more than once!

Dishes of Uzbek cuisine are food that many have known since childhood. It is unlikely that many will name more than two or three dishes, and it will most likely be pilaf, manti or lagman, but Uzbek cuisine is rich and varied.
Most importantly, the dishes are prepared from natural products, there are no complicated ingredients here, and it tastes amazing.
Lagman- this is an Uzbek soup with homemade noodles, a kind of Central Asian version of ramen with a very spicy and fatty lamb broth and a lot of vegetables and meat. Depending on the recipe, lagman can be thinner or thicker.


Eggplant appetizer “Badamjan”- these are baked or fried eggplants with pieces bell pepper and radishes, sprinkled with finely chopped herbs and drizzled with oil.


Chuchvara is a soup with small dumplings, which is usually served with suzma (a fermented milk product like sour cream) and contains black pepper, onion, tomato paste and bell pepper.


Pilaf- a delicious combination of rice, pieces of beef, veal or lamb, carrots, onions and a special set of spices. It is easy to cook in large quantities in a cauldron, so this dish is often the basis of a holiday table.


Salad "Tashkent"- signature capital salad made from boiled beef tongue, radishes and herbs, seasoned with sour cream sauce and garnished with fried onions.


Manti- a dish of meat and dough that is steamed. The filling is beef, lamb or veal, although there is an option with pumpkin. The filling must be chopped into pieces, otherwise all the juice will leak out. Onions and spices are also placed inside. If desired, a little tail fat is sometimes added for flavor. Manti are eaten with kaymak (not to be confused with curd cheese, which is sold in stores), but it is not found in Russia, so it is better to eat it with sour cream, not forgetting to sprinkle with fresh herbs.


Samsa- triangular pies made from homemade puff pastry filled with meat or pumpkin, onions, lamb fat and spices. As in manti, the filling is cut into cubes. Samsa is baked in a clay oven - tandoor, but at home you can also cook it in the oven. When the samsa is ready, brush it with egg yolk and sprinkle with black sesame seeds.


Salad “Achik-chuchuk”, also known as "Achichuk", are fresh tomatoes, onion, garlic and herbs. This dish is perfect for vegetarians and fasting people.


Naryn is a national dish of Uzbek cuisine made from homemade noodles and boiled meat, served with broth. Naryn is usually prepared from lamb, horse meat or kazy (boiled horse meat sausage) and sometimes from veal or beef. Main secret This dish - before cooking the meat, it must be covered with salt and dried for 24 hours. This is done to ensure the transparency and richness of the broth. Onions are added to the meat and noodles. IN original recipe take regular onion fresh onions, cut, grind by hand and add to the dish. You can also fry the onion and brush the noodle dough with the remaining oil.


Shurpa- rich and fatty soup made from lamb and vegetables. The most famous varieties are kaiitnama, where the meat is placed fresh, and kovurma, where the meat is first fried in oil.


Dimlama- an Uzbek version of roast, which uses beef, lamb, various vegetables, including potatoes, carrots, tomatoes, onions, cabbage, and fresh herbs and - of course - spices.


Kutaby- fried flat pies made from the thinnest dough filled with meat, herbs, tomatoes, cheese - individually or together.


Kabob (kebab)- beef, lamb or veal, strung in small pieces on skewers and cooked over an open fire. As a rule, the meat is pre-marinated. Pieces of lamb alternate with pieces of tail fat, which browns over the fire and acquires a delicate taste, and when serving, all this splendor is sprinkled with fresh, finely chopped onions and herbs and sprinkled with table vinegar. Hot tomato or adjika sauces are suitable.


Halwaitar is the liquid embodiment of halva. Flour is added to the heated fat or oil, stirred, then sugar is added, and nuts and vanilla are added only at the end of cooking.


Tea with sweets- this is an Uzbek tradition. There are a lot of options for preparing tea in Uzbekistan, and this drink is certainly served with nuts, dried fruits and other natural and healthy treats. By the way, Uzbeks never pour a full bowl for guests, showing that they are very happy and want the guest to sit longer. A full bowl means that the owner is in a hurry to send you away.

Uzbek national dishes- This bright colors nature, centuries-old traditions and the aroma of the East, food that will not leave indifferent any gourmet and connoisseur of true taste. When you smell the aroma of a dish, and even more so when you see it, your stomach will immediately scream at you “I’m hungry!” Believe me, there are no less gastronomic joys in Uzbekistan than there are stars in the sky!

Recipes cooking Uzbek national cuisine formed over many centuries. Not without the culinary influence of other nationalities who conquered the lands more than once Central Asia, however, Uzbek dishes still acquired their own specificity. Distinctive feature Uzbek cuisine dishes are used by everyone. Most dishes are prepared using large quantity oil: cottonseed, sunflower or sesame, with the addition of fat tail fat. In the formation of recipes for Uzbek cuisine, there is a contribution not only from culinary masters, but also from doctors. According to one of the legends, pilaf recipe compiled by Abu Ali Ibn Sino (Avicenna) himself.

Main Ingredients Uzbek dishes- flour, meat (mainly lamb), fat tail fat (lard), vegetables, herbs and spices. There are dishes that are prepared exclusively by men, or only by women. The preparation of some special dishes is associated with holidays, memorable events, beliefs.
Uzbek dishes, as a rule, are very filling and high in calories. Great importance when preparing them they have herbs and spices- coriander (cilantro), cumin (zra, cumin), barberry, sesame, raikhon (basil), etc. Spices increase appetite, so you want to eat these dishes as soon as you smell their aroma. Often in Uzbek recipes national dishes Katyk (sour milk, classic yogurt) is used, as well as green radish. It is less hot than black radish, and in combination with butter and carrots it is even sweet;

During preparation Uzbek cuisine dishes Often one cannot do without specific Central Asian culinary utensils and utensils:
- kasakan(Mantyshnitsa). Some national Uzbek dishes are prepared exclusively by steaming - these are a variety of manti and khanum. To prepare them, a special pan is used - a cascan with removable grates (mantyshnitsa, double boiler);
- tandoor- Central Asian clay oven. It is made by hand. It resembles a large clay jug. Tandoors are available vertical and horizontal. For example, horizontal ones are more suitable for baking flatbreads, and vertical ones - for;
- cauldron- cast iron boiler with thick walls. Many dishes can only be cooked in a cauldron, since it retains heat well and distributes heat evenly.

National dishes, where food is traditionally served:
- kasushka- a large bowl for food;
- lyagan- dish big size, decorated with traditional paintings. Pilaf and many other dishes are served in lyagans.
- bowl, from which they drink tea.

Traditionally, people eat at a low table in Uzbekistan - dastarkhan, on the floor, in summer - on the ivan (bed). Variegated flowers are laid out around the dastarkhan Kurpachi(a type of Central Asian mattress) and small pillows so that, after eating deliciously, you can relax without getting up from the table.
Pork is strictly not used in the food.

Uzbek cuisine- this is delicious, juicy lamb, golden hot flatbread, a lot of aromatic spices, wonderful green tea, sweets, a thousand delicious fruits and vegetables, and most importantly - endlessly warm Asian hospitality!

Welcome!

Dishes of Uzbek cuisine

In general, Uzbek traditional cuisine consists of fatty, aromatic and moderately spicy dishes. However, Uzbek cuisine must be divided into two parts, since it is very susceptible to seasonality: in the summer they eat mainly fresh fruits and vegetables and dishes using them, in the winter - dried fruits, pickled vegetables, and fatty meats. Seasonings are very actively used: hot red pepper, black pepper, basil, coriander. It is impossible to imagine local cuisine without vegetables, the most popular of which are carrots, pumpkin, tomatoes, potatoes, and garlic. The most popular vegetables are grapes, watermelon and melon.

If Ukraine is associated with borscht, then Uzbekistan is associated with pilaf. This is undoubtedly the most popular and most famous dish Uzbek cuisine, which is, roughly speaking, pieces of meat with rice, carrots and onions. In Uzbekistan, dozens of varieties of pilaf are known, which differ both in the method of preparation and in the situational situation - there are different types festive and ceremonial pilaf. Pilaf is not just a dish, it is a real cultural symbol of the country. According to tradition, if pilaf is prepared for guests, then the owner of the house must certainly cook it. This tradition is still observed in many families today.

However, jokes that Uzbek cuisine consists of hundreds of dishes, 99 of which are varieties of pilaf, are hardly appropriate. Uzbeks do not live by pilaf alone; they have something to be proud of even without this dish. Other well-known dishes of Uzbek national cuisine: shurpa (a soup made from a large piece of fatty meat and fresh vegetables), lagman (a noodle-based dish that can be served as both a soup and a main course), manti (large steamed dumplings) , mastava (vegetable soup with lamb and rice), chuchvara and samsa (stuffed dough pies, served both as an appetizer and as a main course), dimlama (meat stew with vegetables) and a great variety of kebabs and kebab.

While the choice of soups and hot dishes of Uzbek cuisine is quite wide, the range of desserts is indeed very limited. A typical meal ends with fresh fruit or dried fruit compote; less often, nuts or halva are served at the table. Sweet pastries are less common than in other countries in the region.

The traditional Uzbek national drink, like in many other countries of Central Asia, is green tea. Green tea for Uzbeks it is a drink that has not only gastronomic, but also cultural significance. This drink always accompanies a meal; it is a symbol of hospitality. If the owner of the house offers tea to a guest, it means that he is happy about this guest. Green tea is considered traditional, but black tea is no less popular in Tashkent.

Alcohol is consumed much less in Uzbekistan than in European countries However, the wine is popular relative to other Muslim countries. There are more than a dozen wineries in Uzbekistan that produce quite decent wine from local grapes.

Uzbek national cuisine is not only dishes, but also a special ceremony of eating and table setting. Many Uzbek families still use special serving utensils and observe table etiquette, which allows them to preserve the national flavor and turn an ordinary meal into a real ceremony.

When it comes to Uzbek cuisine, everyone immediately remembers Uzbek pilaf. But Uzbek cuisine is not famous for pilaf alone.

National cuisine of Uzbekistan It has ancient history and is closely connected with Uzbek culture, language, traditions and geographical - climatic conditions. A significant influence on the diversity and originality of Uzbek cuisine recipes was due to the fact that, unlike the cuisine of their closest geographical neighbors (the nomadic peoples of the Kazakhs, Karakalpaks, Kyrgyz and Turkmens), the Uzbeks were historically characterized by both sedentary image life, and nomadic. At the same time, the borrowing of culinary traditions and the assimilation of cultures (especially Persian-Tajik) had a profound impact on the variety and richness of dishes. The origin of many of them has common roots with traditional Asian dishes such as pilaf, lagman, manti and others. However, Uzbekistan has its own peculiarities of preparing these dishes, as well as its own completely original dishes. Despite the fact that the main dishes and cooking technologies of Uzbek cuisine were formed more than a thousand years ago, Uzbek cuisine was enriched with new products, ingredients and culinary techniques of Russian, Ukrainian, Caucasian, Tatar, Uyghur and European cuisine.

These are hearty and aromatic meat dishes, thick soups with an abundance of fresh vegetables and herbs, exotic sweets and original pastries. The features of Uzbek cuisine, like many other national cuisines, are determined by the specifics of local agriculture. Grain farming is very well developed in Uzbekistan, so noodles and bread are of utmost importance in local cuisine. Sheep farming is also widespread in Uzbekistan, so the most popular type of meat is lamb, which is included in most main dishes of Uzbek cuisine. Horse meat and camel meat are used less frequently.

Recipes for Uzbek cuisine huge. There are more than 100 types of pilaf, 60 types of soups, 30 types of shish kebab.

Pilaf- the most popular dish in Uzbekistan. It is prepared both for every day and for special holidays, both secular and religious. And each region of Uzbekistan has its own pilaf - Bukhara, Khorezm, Fergana, Samarkand, Tashkent. They differ in the method of preparation and additives to the main products.

Among the soups, the most delicious and aromatic are lagman And shurpa– vermicelli and potato soup with lamb, fresh herbs and vegetables.

Manti are steamed and stuffed with meat, pumpkin, and spring greens.

Variety of tastes and appearance flatbreads- Uzbek bread, which is baked in a tandoor - a special oven made of clay. Samsa - national pies with meat, onions and fat tail - is also prepared in the tandoor.

No treat is complete without sweets. They are placed on the table before serving the main course with green tea- the main drink in Uzbekistan. Among the sweets they serve dried apricots, raisins, nuts, halva, parvarda, baklava, honey, and in the spring there will definitely be sumalak on the table - a delicious and healthy dish, made from sprouted wheat.

The main meat dishes are characterized by the preparation of fried, high-calorie foods, the widespread use of cottonseed oil, lamb tail fat, butter, spices and herbs. Meat dishes They are almost always prepared with onions, and their use in proportion to meat is much greater than in European cuisine.

Many dishes have complex recipes and are prepared by hand, which requires many years of skill and culinary art. Special professional skill is required when preparing large pilaf for tens and hundreds of kilograms of rice. Manti and dumplings (chuchvara) are molded by hand; the popular spring dish sumalak is cooked over low heat for more than 10 hours. In this case, the preparatory stage of wheat germination can take several days.

Currently, modern gas and electric stoves, kitchen utensils and appliances are widely used for preparing dishes in Uzbek cuisine. However, traditional cooking methods are still popular. A mandatory element of kitchen utensils is a cauldron - a spherical cast iron cauldron. Tandir - a clay oven can be found everywhere in Uzbekistan and it is practically required element, especially rural cuisine.

Traditional type of dishes, on which pilaf and many other dishes are served - lagan, a large flat plate or dish. In modern meals in Uzbek cuisine, forks are rarely used - if pilaf is not eaten with hands, then it is customary to eat it with a spoon. Other utensils used in Uzbek cuisine: spit (deep bowl), bowl (cup usually for tea).

There are noticeable differences between regions in Uzbek national cuisine. In the north, the main dishes are pilaf and dough dishes. In the southern part of the country, preference is given to multi-component dishes made from vegetables and rice. In the Fergana Valley they prepare darker and fried pilaf, in Tashkent it is lighter.

It is characteristic of Uzbek families that cooking at the household level is considered a male occupation, and men often take on culinary responsibilities in the family. Cooking large pilaf in a cauldron with a hundred or more kilograms of rice is the prerogative of only men. For a European, fully enjoying an Uzbek feast is an impossible task. Not only is Uzbek cuisine rich and filling. Here it is customary to eat slowly, for a long time and with taste. A long series of dishes amazes the unprepared imagination of those accustomed to diets. Up to ten dishes per meal is the usual Uzbek hospitality.

In Uzbekistan they eat three times a day, but there is plenty on the table different dishes, and they are all very high in calories. The main courses are served not for lunch, but for dinner. Firstly, because of the heat, and secondly, because many Uzbek dishes take a long time to prepare, sometimes even throughout the whole day. And in general, good feast, in a large company, a real dastarkhan (Uzbek table) can be arranged in the evening, when the bustle of the day is behind us.

There are some dishes that are not prepared every day, but only for weddings and festive tables, dear guests. These are such delicious dishes as kazy-karta, post-dumba uramashi (a fat-tailed casing roll), tandir-kabob (shish kebab in a tandoor), norin, hasip (homemade sausage).

While the choice of soups and hot dishes of Uzbek cuisine is quite wide, the range of desserts is indeed very limited. A typical meal ends with fresh fruit or dried fruit compote, and baklava, nuts or halva are also served. Sweet pastries are less common than in other countries in the region.

Traditional Uzbek national drink, as in many other countries of Central Asia - green tea. For Uzbeks, green tea is a drink that has not only gastronomic but also cultural significance. This drink always accompanies a meal; it is a symbol of hospitality. If the owner of the house offers tea to a guest, it means that he is happy about this guest. Green tea is considered traditional, but black tea is no less popular in Tashkent.

Alcohol is consumed much less in Uzbekistan than in European countries, but wine is popular relative to other Muslim countries. There are more than a dozen wineries in Uzbekistan that produce good wine from local grapes. Beer and strong alcoholic drinks (vodka, cognac) are also consumed.

The main well-known dishes of Uzbek national cuisine: Pilaf- this is undoubtedly the most popular and most famous dish of Uzbek cuisine, which is, roughly speaking, pieces of meat with rice, carrots and onions. There are dozens of varieties of pilaf known in Uzbekistan, which differ both in the method of preparation and in the situational nature - there are different types of festive and ceremonial pilaf. Pilaf is not just a dish, it is a real cultural symbol of the country. According to tradition, if pilaf is prepared for guests, then the owner of the house must certainly cook it. This tradition is still observed in many families today.

Shashlik– pieces of meat (lamb, beef, pork, liver, fish, vegetables) on metal skewers cooked over charcoal,

Shurpa(soup made from a large piece of meat, potatoes and fresh vegetables),

Lagman(a noodle-based dish that can be served as both a soup and a main course),

Mastava(vegetable soup with lamb and rice),

Domlama(meat stew with vegetables),

Manti(large steamed dumplings)

Chuchvara and samsa(stuffed dough pies, served both as an appetizer and as a main course),

Kainatma shurva(broth), mohora (pea soup), ugra (noodles), chuchvara (dumplings), manchiza (soup with dumplings),

Flatbread: bread round shape cooked in a tandoor (clay oven),

Sweets(jam, nishalda, honey, parvarda, baklava, sumalak),

Uzbek national cuisine photo