UZBEK CUISINE

Uzbek cuisine is very diverse under the influence of the cuisines and cultures of different peoples. This diversity has given rise to the unique diversity of Uzbeks, some of whom are settled and others are nomads. Due to these connections, Uzbek cuisine is one of the most popular in the world. In Eastern culture, it is customary to bring a guest to the table with a variety of sweets, jams, and green or black tea. These customs are also highly developed among the people of Uzbekistan. This will attract the attention and love of all foreign tourists.

The plov - the KING national dish of Uzbekistan.

Plov is one of the most popular dishes in Uzbek cuisine, an expression of the hospitality and tolerance of our people, the wonder of our table. At the eleventh session of the UNESCO Committee, the “Plov Culture and Traditions” was included in Representative List as an intangible cultural heritage of humanity. This is another international recognition of the rich culture of our people.

Uzbek Plov is a national dish of Uzbekistan. Depending on the variety of cooking methods and ingredients used, plov is divided into more than 40 types. Plov is an important part of Uzbek culture. Not only the culture of the kitchen but also the culture of the treat. The plov unites all peoples and nations. Because plov is traditionally strained into a large dish and eaten mostly by hand. The potters even make special plates for that dish. The secret is that the plate does not burn your hands and the food does not get cold quickly.

It is divided into different types depending on the ingredients and method of preparation and is prepared differently in each country. The base of the dish is rice. In addition to rice, oil (sunflower or cotton), meat, red and yellow carrots, onions, and other ingredients are used. Rice is popular among the peoples of Central Asia and the Middle East for its preparation and distribution. In particular, Uzbek plov is one of the main dishes of Uzbek cuisine in Uzbekistan and is loved in every home, at weddings, and in other countries of the world.

Plov has long been used in all kinds of weddings, parties, celebrations, and hospitality in Central Asia. Cooking plov is a characteristic of Uzbeks, especially men.

Uzbek bread

Bread is a dish that is made by heating, steaming, or frying the dough. Bread consists of at least flour and water; salt and yeast are often added. Sugar, spices, fruits (such as apples, and nuts), and vegetables (such as onions) are sometimes added to bread. Bread is made differently in different regions.

Today, each country produces a variety of baked goods based on the historical spirituality of the population. In Uzbekistan (in general, among the settled population of Central Asia) there were different types of bread baking. Consequently, it is divided into tandir bread (the traditional clay oven), sliced ​​bread, gas oven bread, and other types. There is always bread on the Uzbek table and it is always loved and eaten.

Bread is a symbol of the highest hospitality and holiness, and over the centuries, with the growth of baking skills and the improvement of technological methods, dozens of varieties of Uzbek bread have been created.

Somsa

Somsa is a type of dish made from dough. In Uzbek cuisine, somsa is usually made round by baking in a tandir (the traditional clay oven). Now it is baked in gas ovens in the form of triangles and rectangles. To prepare the somsa, a dough is made with wheat flour, and the skin is prepared. Somsa is usually eaten with vinegar, tomato sauce, and vegetable oil. Not only at home but also in residential areas of Uzbekistan, somsa is packed in portable tandirs and sold on the streets and in markets. Depending on the ingredients of the somsa, there are different types of somsa, such as farmuda (minced meat), meatloaf, puff pastry, beetroot, zucchini, mint, and potatoes.

Soup

Soup is a kind of liquid food (broth with meat and vegetables) that is divided into fried soups and stews according to the preparation method. Soup is a type of liquid food that is divided into fried soups and stews depending on the method of preparation. There are more than 20, depending on the ingredients, and they are poorer than each other. The most common type of Uzbek national soup is the Uzbek jar soup: in its preparation, the meat and ribs are placed in a ceramic jar, followed by vegetables other than onions. Then add the onions so the onions don't get crushed. Finally, fill the jar with water. The jar filled with ingredients and water is placed in an iron oven or electric stove where the jar can be placed. Cook over high heat first, then over low heat. As the water in the jars decreases during boiling, a little boiling water is added. When the water begins to boil, the foam of the soup is skimmed off.

Mastava

Mastava is liquid food. In fact, mastava is a dish that is prepared by boiling rice with sour cream and kefir. Currently, mastava is made from carrots, onions, rice, and other ingredients. The main type of mastava is made by boiling minced lamb - small meatballs mixed with onion and bell pepper.

Moshkhurda

Moshkhurda is a dish of liquid green soybeans and rice with a variety of vegetables. It is one of the Uzbek dishes that is served every day and served to guests. This dish is very tasty and healthy.

Chuchvara

Chuchvara is a dumpling smaller than a manti, made with minced meat. It can be boiled or made into dumpling soup.

Kebab, Shashlik (skewers, skewers)

Kebab or shashlik is a meat dish cut into pieces and cooked over charcoal. It is made from traditional, medium-sized minced meat. The kebab is made from beef, lamb, chicken, and fish. There are also vegetable kebabs for vegetarians, which are also very popular (tomatoes, onions, peppers, potatoes, etc.). The skewers are cooked over black charcoal or pistachio charcoal. Kebab is a favorite dish of the peoples of Central Asia, the Middle East, and the Caucasus.

Kazan Uzbek kebab

Uzbek kazan-kebab is a dish of meat fried in vegetable oil or meat fat with potatoes until golden brown. The meat is previously marinated in dry or sour marinade. There are three types of kazan-kebab: lamb, poultry (mainly chicken), beef and etc.

Sumalak

Sumalak is a type of dessert cooked by Central Asians, as well as other Turkic and Persian peoples, on the days of Navruz (known as the national holiday of spring, new year's Day). It is made mainly from green stalks of wheat, flour, and oils. Also, according to some national traditions to make wishes, it is prepared with small stones or nuts.  And cooked almost for 24 hours.

National sweets of Uzbekistan:

Halva is a sweetness made from sugar or honey boiled in butter, sesame, walnuts, almonds, flour, and other ingredients.

Nishalda is a dessert made during national holidays.

Novvotes are bright, hard, colorless, or yellowish candies made from sugar syrup.

Chak chak(Uzbek chips) is a type of dessert made from dough and honey.