Main courses from the test Uzbek home kitchen has a very wide range. Flour dense food, like soups, are prepared in conjunction with the various products of animal and vegetable origin: meat (Lamb, beef, horsemeat, chicken), in most dishes it is used as a stuffing, with dairy products (fresh or sour milk, sour cream, sour cream, etc.) from the eggs used only chicken. All of these products contribute protein enrichment of flour dishes. Fatty their value provided by the use of mutton tallow, cottonseed oil, cow fat (ghee, butter), and sometimes skillful combination of plant and animal fats. Use in dishes from the test of different potato varieties and vegetables (carrots, turnips, radishes, turnips, onions, garlic, tomatoes, Bulgarian pepper, eggplant, cabbage, etc.) enriches the diet with vitamins and minerals, and also increases the amount of food, increasing their physiological value. It is known that vegetables should be 65-70% of the daily human diet, just flour the second dishes of Uzbek cuisine home meet this requirement modern organization of a balanced diet.
Flour second courses differ from each other not only using them in a variety of products, but also the technological methods of preparation. Many of them are: manti, hunony, yutanzy are prepared for a couple, which is essential in ensuring full of dishes. This technology provides, firstly, the complete safety in the process of cooking all the food components, and secondly, despite the high calorie, steamed dishes are easily digestible. When preparing the second flour courses and apply other methods of heat treatment: boiling in water, broth, milk, passerovanie, stewing, longing, frying, roasting, followed by cooking, etc.