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Uzbek trip 03

Uzbekistan Tours: Tour 03
Activity: Cultural tour
Mission: Uzbekistan
Duration: 10 days

Day 1: When you arrive at the airport in Tashkent, may be a guide. You are attached to the hotel, it will be some time for a break. When you finish breakfast, tour the historic city of Tashkent need to run the tour. You will learn interesting facts about this remarkable country of Uzbekistan.
Day 2: After breakfast at 8:00, you can reduce. Morning flight to Urgench. Xivə arrival in Urgench occurs at the hotel. They have a lot of interesting facts to learn about this beautiful country. Xivə attractions operator in the query. Makes a nice lunch in the restaurant of Uzbekistan. During the tour of the UNESCO World Heritage fortress Ichan-Qala go to a website. A free time during the day. Traditional lunch in a local restaurant in the evening, 8 o 'clock to be ready. A good place to spend the night comfortably.
Day 3: breakfast in the morning, you can be ready for 8 hours. Xivə acquisition and Bukhara morning visit (500 km, 7 hours) holds. You will learn interesting facts about this remarkable country of Uzbekistan. Amu Darya River in a way you need to see a tour. Uzbek fine dining restaurant to prepare for dinner. Morning arrival in Bukhara. To a local restaurant for a delicious meal waiting for you at 20:00. Hotel Register. A free time. They have a good sleep in a comfortable hotel.
Day 4: After breakfast, you can reduce 8.00. Attractions in Bukhara were surveyed. Never Forget the tour, we can assure you. The Castle Arch Samani dynasty, Chashma-Ayub, KALONA ensemble, Miri Arab madrasah, mausoleum of the famous Magoki-Attari mosque at the time of your tour. Traditional lunch in a local restaurant in the evening, 8 o 'clock to be ready. A good place to spend the night comfortably.
Day 5: breakfast in the morning, you can be ready for 8 hours. Tracing attractions in Bukhara. On this tour you'll never forget it, there is no doubt. Sitorai-Mokhikhosa Bukhara, chorus-Bakr, and to be ready for the summer residence of the emirs Bakhoutdin Naqshbandi's mausoleum Tour. Bukhara free time in the afternoon. To a local restaurant for a delicious meal waiting for you at 20:00. They have a good sleep in a comfortable hotel.
Day 6: After breakfast, you can reduce 8.00. Yangigazgan away from Bukhara in the morning and the village is a trip to the desert Kyzylkum camp in the country. Makes a nice lunch in the restaurant of Uzbekistan. On a road trip to the holy spring water Nurata Gijduvan pottery and the owner of a local mosque to attend a seminar. Never Forget the tour, we can assure you. To go on a camel ride and free time. Traditional lunch in a local restaurant in the evening, 8 o 'clock to be ready. In the evening, singing folk songs in the context of a dinner in Kazakhstan. A good place to spend the night comfortably.
Day 7: am to 8 hours, you can be ready for breakfast. Use the unique desert lake in the morning Aidarkul. They have a lot of interesting facts to learn about this beautiful country. The sea for you, so I have free time. Uzbek fine dining restaurant to prepare for dinner. Let yurt camp and the afternoon tour of Samarkand. Arrival to Samarkand, the hotel is recorded. To a local restaurant for a delicious meal waiting for you at 20:00. Leisure time. They have a good sleep in a comfortable hotel.
Day 8: After breakfast, you can reduce 8.00. You are the attractions in Samarkand. On this tour you'll never forget it, there is no doubt. Visit the Registan Square, the period of time these days, Bibi-Khanum Mosque, Ruins, cemeteries Shaki-Zinda, the Gur-Emir mausoleum, Ulugbek observatory. Makes a nice lunch in the restaurant of Uzbekistan. Afternon a free time. Traditional lunch in a local restaurant in the evening, 8 o 'clock to be ready. A good place to spend the night comfortably.
Day 9: am to 8 hours, you can be ready for breakfast. In the morning, leave for a tour of Samarkand and Tashkent. You will learn interesting facts about this remarkable country of Uzbekistan. Arrival in Tashkent, the hotel will be registered. Uzbek fine dining restaurant to prepare for dinner. Tashkent, Amir Temur Square, Independence Square, the center of the round, complex Khast-Imom market and Chor-Su in the Old City part of Tashkent, will be at the Museum of Applied Arts. To a local restaurant for a delicious meal waiting for you at 20:00. They have a good sleep in a comfortable hotel.
Day 10: You are in the location of the airport in the city of Tashkent.
 
 
 
 3 - 5 IVITMA PALOV - soaked rice prepared with rice and peas
1 kg of rice, 200 grams peas, 300 g meat, 250 g fat (or vegetable oil), 400 g carrots, 2 onions, salt and spices (Zira, barberry, ground pepper) to taste.
Sorted for 2 hours to wash rice several times, soak in warm salt water. Washed peas (nukhot) and is made of rice soaked in cold water 10-12 hours before. Rice and peas swell when you continue to prepare rice: the onion rings, slices, cubes (1x1x1 cm) cut the carrots and chop the meat into chunks 150-200 g. Heat butter in a pot of spherical bottoms, and brown the meat off the sheep. Add onion rings and then mix them all the time and Braise on low heat. As soon as the onions begin to color, until you reach the tender peas in saucepan and simmer for an hour until you reach the same level as the content of the soaked peas, carrots and plunge into the water. Season with salt and spices. Pour off the water from soaking the rice. STREW even layer of rice on the carrots. Soaking the rice was a certain amount of water, as water is poured Ferghanapilau less necessary for preparation. Increase heat to the heavy fire and stew with indignation. From time to time, make layers of rice, carrots and rice with a skimmer is sure to blend. When the rice is done and all the moisture goes off, the pile in the middle of the pot, remove from heat and stew for 20-25 minutes is a good, close to the basin. When done, press the meat to mix the contents. Stack on a platter and serve with chunks of meat on top.

6 Barra Kebab - LAMB SHASHLIK
1 kg lamb, 200 g fat, 2-3 onions, 1 teaspoon salt, 1 teaspoon Zira, 2 teaspoonfuls coriander seeds, 1 teaspoon ground pepper or pepper, 4 teaspoonfuls of vinegar. Chop the lamb into chunks, and the fat tail of 15 - 16 g, salt, pepper and coriander to the fish, add finely chopped onions and vinegar. Thoroughly blend together. To provide lamb marinades well, put it in a pot, enameled porcelain or ceramic, with a weight of a gauze covered with down, and set aside in a cool place for a period of 4 to 24 hours.

 
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