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List of Uzbek dishes

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List of Uzbek dishes

Uzbek lag'mon in Tashkent

This is a list of notable Uzbekistani 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 used in various Uzbek dishes. Ingredients used varies by season.[2] For example, in the winter, dried 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 toward them.[3]

Uzbek dishes and foods

Kuurdak being prepared
Plov (pilaf) in Tashkent
Uzbek samosas
Tandir kabob - mutton that was prepared in a tandir oven
  • Borscht – a dish inherited from former Soviet Republics[2]
  • Çäkçäk – unleavened dough fried in oil
  • Chicken Kiev – a dish inherited from former Soviet Republics[2]
  • Chuchvara – a very small dumpling typical of Uzbek cuisine that is made of unleavened dough squares filled with meat.
  • Chorba – one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East.
  • Dholeh – a dish that is similar to risotto[4]
  • Dimlama – An Uzbek stew prepared with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (mutton or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices.
  • red beans – inherited from former Soviet Republics[2]
  • Katyk – sour-milk yogurt [2]
  • Kuurdak – a traditional meat dish made in Central Asia, especially among the Kyrgyz. It has been described as "stewed brown meat"[5] or as grilled meat.[6]
  • Lagman – lamb and noodle soup[7]
  • Manti – also referred to as kaskoni,[4] dumplings filled with ground meat and onion that are steamed.[3] Typical meats used include mutton and beef.[3] Manti are sometimes prepared in a specialized steamer designed to cook them, called a mantyshnitsa.[3]
  • 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]
  • Plov – a pilaf dish, it is a national dish of Uzbekistan.[3][4] In Uzbek culture, it is customary for men to prepare the dish when it is served at feasts or celebrations.[2] Per tradition, plov is typically eaten without the use of utensils, with the right hand, although sometimes a spoon is used.[3]
  • Rice dishes [2]
  • Samsapastries filled with various meats and onion and cooked in a tandoor or standard oven.[3][4]
  • Shakarap – a salad prepared with tomato, onion, salt and pepper[4] Some versions use a pumpkin filling during autumn.[3]
  • Kabob[3][4] – meats (typically mutton or beef) grilled on a skewer or with a spit. Kabob are often sold at food stands and roadway stalls. Traditional kabob are prepared with meat only, omitting vegetables.[3]
  • Shurpa – a popular soup prepared with potatoes, vegetables and meat (typically mutton)[3][4]
  • 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

Fresh ayran with a head of froth

Alcoholic beverages

Desserts

  • 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

References

  1. ^
  2. ^ a b c d e f g h i j k l m n o p q r s
  3. ^ a b c d e f g h i j k l m n o p q r s t u v w
  4. ^ a b c d e f g h i j k l
  5. ^
  6. ^
  7. ^
  8. ^

External links

  • Media related to Cuisine of Uzbekistan at Wikimedia Commons
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