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.<ref name=”supercook”>{{cite web|url=http://supercook.ru/pohlebkin-nknn/pohlebkin-nknn-28.html |date=2015-02-22 |title=В.В. Похлёбкин. Национальные кухни наших народов. Узбекская и таджикская кухня.}}</ref>
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.<ref name=”supercook”>{{cite web|url=http://supercook.ru/pohlebkin-nknn/pohlebkin-nknn-28.html |date=2015-02-22 |title=В.В. Похлёбкин. Национальные кухни наших народов. Узбекская и таджикская кухня.}}</ref>
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.<ref name=”toplanet”>{{cite web |title=Утренняя мастава |url=https://toplanet.com/articles/163-utrennjaja-mastava.html |website=toplanet.com |access-date=27 November 2023}}</ref>
preparation the , usually lamb ribs, is seared in a qozon castmetal cauldron with a semicircular bottom for cooking. Carrots and onions are then added root vegetables such as beets. Tomatoes or tomato paste are often added to the zirvak. As soon as the zirvak is ready, water washed rice and usually potatoes are added.<ref name=”toplanet”>{{cite web |title=Утренняя мастава |url=https://toplanet.com/articles/163-utrennjaja-mastava.html |website=toplanet.com |access-date=27 November 2023}}</ref>
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 script|Cyrillic]]: Катык; fermented milk product similar to yogurt) can be refined.<ref name=”livejournal”>{{cite web |url=https://stalic.livejournal.com/425409.html |title=Мастава |website=Livejournal.com |language=Ru |access-date=2023-10-11}}</ref>
spices are used, such as cumin, tarragon, red pepper, black pepper, basil, parsley, coriander, barberry berries. Before serving, mastava can be seasoned again with spices, herbs, crushed garlic and finally a small amount of katyk ([[Cyrillic script|Cyrillic]]: Катык fermented milk product similar to yogurt.<ref name=”livejournal”>{{cite web |url=https://stalic.livejournal.com/425409.html |title=Мастава |website=Livejournal.com |language=Ru |access-date=2023-10-11}}</ref>
== Etymology ==
== Etymology ==
Traditional Uzbek, Tajik dish
Māstāba, mastava (Cyrillic: Мастава, Tajik: Мастоба) is a type of soup, a traditional Uzbek and Tajik 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]
The preparation follows the principle of Central Asian pilaf. Meat, usually lamb ribs, is seared in a qozon, a traditional cast-metal cauldron with a semicircular bottom for cooking. Carrots and onions are then added, and sometimes root vegetables such as beets. Tomatoes or tomato paste are often added to the zirvak. As soon as the zirvak is ready, water, washed rice, and usually potatoes are added.[3]
Various spices are used, such as cumin, tarragon, red pepper, black pepper, basil, parsley, coriander, and barberry berries. Before serving, the mastava can be seasoned again with spices, herbs, crushed garlic and finally a small amount of katyk (Cyrillic: Катык), a fermented milk product similar to yogurt.[4]
The origin of the word mastava can be traced back to the Tajik word māstāba. The word is a compound of māst meaning “yogurt” and āb meaning “water” or “broth.” Due to betacism, the word is pronounced as māstāva and has entered the Uzbek language as such.[5]
The history of the creation of māstāba, like that of many other traditional dishes, cannot always be precisely established. It is associated with the rich culinary culture of the region, 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.
