List of Uzbek dishes

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This is a list of notable Uzbek dishes and foods. Uzbek cuisine is the cuisine of Uzbekistan. The cuisine is influenced by local agriculture such as grain farming. Breads and noodles are a significant part of the cuisine, and Uzbek cuisine has been characterized as "noodle-rich".[1] Mutton is a popular variety of meat[2] due to the abundance of sheep in the country, and it is used in various Uzbek dishes. The ingredients used vary by season.[2] For example, in the winter, dried abdimueed jamas, fruits and vegetables, noodles and preserves are prominent, while in the summer vegetables, fruits (particularly melon) and nuts are more prominent.[2] Bread (nan, obi non) has a prominent role in Uzbek cuisine, and is influenced by pre-Islamic traditions.[2] In Uzbek culture, elders are typically served food first, as a sign of respect towards them.[3]

Uzbek dishes and foods[edit]

  • Meats include mutton, beef, poultry, goat meat, camel meat and horse meat (such as horse meat sausage)[2]
  • Melons (qovun), such as watermelon, are a prominent part of Uzbek cuisine.[3] Qovun means "melon", and may refer to a melon that has an elongated shape, which has been described as "exceptionally sweet and succulent."[3] Melons are often served as a dessert.[3]
  • Naryn – a pasta dish made with fresh hand-rolled noodles and horse meat.
  • Noodle-based dishes[4]
  • Fried nuts and almonds[2]
  • Obi Non – also called patyr[4] and nan,[2] is a bread that is a staple food in Uzbek cuisine. It is formed into large discs and cooked.[2] Tradition holds that the bread is always placed flat side up (rather than upside-down), and never cut with a knife.[2] Non is a significant part of Uzbek cuisine, and is influenced by pre-Islamic traditions.[2] It is typically prepared in tandir ovens.[3] Styles of non can vary by region.[3]
  • Oshi toki – stuffed grape leaves[4]
  • Rice dishes [2]
  • Shakarap – a salad prepared with tomato, onion, salt and pepper[4] Some versions use a pumpkin filling during autumn.[3]
  • Sumalak – sweet paste made entirely from germinated wheat (young wheatgrass)
  • Suzma – clotted milk that is strained, forming curds[2]
  • Tirit – prepared to avoid wasting dry bread, it is prepared with the broth of offals and cutting dry bread and adding ground pepper and onion.
  • Yogurt soup – yogurt soup cooked with a variety of herbs, rice and sometimes chickpeas.

Beverages[edit]

Alcoholic beverages[edit]

Desserts[edit]

  • Halvah [4] (lavz) – in Uzbekistan and Tajikistan, soft sesame halva is made from sugar syrup, egg whites, and sesame seeds. Solid sesame halva is made from pulled sugar, repeatedly stretched to give a white color, and prepared sesame is added to the warm sugar and formed on trays.

See also[edit]

References[edit]

  1. ^ Sietsema, Robert (January 19, 1999). "Two Hours Before the Maste". Village Voice. Retrieved 10 April 2014.
  2. ^ a b c d e f g h i j k l m n Cavendish, Marshall (2006). World and Its Peoples. Marshall Cavendish. p. 706. ISBN 0761475710.
  3. ^ a b c d e f g h i j k l m n Hanks, Reuel R. (2005). Central Asia: A Global Studies Handbook. ABC-CLIO. pp. 125–130. ISBN 1851096566.
  4. ^ a b c d e f Uzbekistan Country Study Guide Volume 1 Strategic Information and Developments. Int'l Business Publications. 2013. pp. 56–57. ISBN 978-1438775883.

External links[edit]