Uzbek national dishes. | 50 different dishes | recipes and interesting processes

Uzbek cuisine is a delicious and diverse national cuisine that reflects the rich culture and traditions of Uzbekistan. Uzbek food has a unique taste and is often prepared using frying, boiling and baking techniques. Below I will give detailed information about Uzbek dishes:

History and Features of Uzbek Cuisine

Uzbek cuisine has developed over the centuries with the social, cultural and economic conditions of Central Asia. Due to the fact that Uzbekistan is one of the centers of the Great Silk Road, the influence of different nations can be seen in Uzbek cuisine. The influences of Middle Eastern, Iranian, Chinese and Russian cuisines are mixed here.

Main Products of Uzbek Cuisine

Uzbek cuisine often uses meat (beef, mutton and sometimes horse meat), vegetables, rice, flour and greens. The cuisine is rich in tradition, with many dishes being prepared with years of skill and tradition.

1. **Meat**: Mutton and beef are the most commonly used. Meat is often the main part of dishes, for example, in pilaf and shashlik.
2. **Rice**: The main ingredient of Uzbek pilaf is rice. It is considered one of the most popular and widespread products.
3. *Bread**: Bread has a special place in Uzbek culture. Each region has its own bread baking styles, but **Samarkand bread* is one of the most famous.
4. **Vegetables and greens**: Vegetables like tomatoes, cucumbers, onions, carrots, turnips and greens like basil, cilantro, chives are widely used in the kitchen.

Famous Uzbek dishes

1. **Palov**: It is the most famous dish of Uzbekistan. Pilaf is made with rice, meat, carrots, onions and sometimes peas or raisins. Different regions have their own versions of pilaf, such as Fergana pilaf or Samarkand pilaf.

2. **Shashlik**: Shashlik is pieces of meat cooked over coals on an open fire. The methods of marinating meat vary from region to region, but they are very tasty.

3. **Somsa**: Somsa is a national dish made with meat, onions and spices and baked in the oven. They can be triangular or round.

4. **Lagmon**: Lagmon is a long hand-pulled noodle soup topped with roasted meat and vegetables. It is very popular in Uzbekistan and throughout Central Asia.

5. **Manti**: Manti are large steamed dough pockets filled with meat and onions. Mantis is one of the traditional dishes of the Uzbek people.

6. **Chuchvara**: This dish is similar to Russian pelmeni. Small pieces of dough are stuffed with meat, cooked in boiling water, and yogurt or cream is poured over them.

7. **Nihor**: Nihor is a morning meal made from mutton or beef. It is cooked over a slow fire for a long time and is usually eaten with bread.

8. **Halva**: Halva is an Uzbek dessert made with sugar, oil and flour. Each region has its own type of halva.

9. **Tea and sweets**: Tea is an integral part of Uzbek culture. After a meal, green or black tea is drunk and sugar, fruit or pastries are added to it.

Traditions in Uzbek cuisine

Cooking and eating Uzbek food becomes a big social and family event. Hospitality and generosity are one of the main principles of Uzbek culture, so when a guest arrives, the table is set wide and many national dishes are offered. Pilaf is usually in the center of the table, and various salads, bread, sweets and tea are added to it.

Summary

Uzbek cuisine is not only famous for its taste, but also reflects centuries-old traditions, culture and hospitality. Each dish is prepared with a unique technology and special spices, which makes it unforgettable. Delicious dishes of Uzbek cuisine attract every guest and continue to promote this rich gastronomic culture around the world.