Uzbek cuisine

The Uzbeks are a very hospitable people. They take delight in treating their guests with dishes that used to be prepared by their ancestors. The Uzbek cuisine has been influenced by other cultures, but all borrowed dishes have unique Uzbek traditional rituals and ways of cooking. National recipes are passed on from one generation to another.

Pilaff is the main dish of the Uzbek cuisine. It is mainly made from fried meat, onions, carrots and rice; such ingredients as raisins, barberries, nokhat peas and/or fruits. Uzbek men are proud of their skill of cooking the most unique and tasty pilaff. It is said that Uzbek pilaff has 1,200 recipes.

A special importance is placed on hot soups (shurpa). Usually they are spicy and rich in vegetables and greens. Shurpa is cooked from fresh or fried meat. Vegetables are cut into large pieces in order to preserve their flavour.

Such meat dishes (as rissoles, shashlyks, manty, kebab, lagman, samsa and different kind of pasties with meat, rice, pumpkin and other stuffings) are among the most popular second courses. When Uzbek dishes are cooked, usually meat is not separated from banes. Moreover, meat is fried on hot oil or a mixture of oil and butter, which improves its taste and flavour.

Pastry with different stuffings makes up almost half of the traditional Uzbek cuiпїЅsine. Exotic oriental sweets are a common thing in Uzbekistan, More than 50 types of halva as well as sweets from nuts, fruits and juices are prepared here.

The Uzbek cuisine would be incomplete without tea. For centuries Uzbek people have solved the most serious problems and had heart-to-heart talks while drinking a cup of tea at chaykhanas. A meeting at chaykhanas is a traditional privilege of men. Green tea is served with pilaff and meat dishes. Uzbek people drink tea without milk or sugar, but with plenty of sweets.

Pastry samsa

- 1 kg or 7 1/2 cups flour
- 800 g (28 oz.) meat
- 500 g (18 oz.) onions
- 150 g (5 oz.) mutton fat
- 50 g (2 oz.) butter
- cumin
- salt
- pepper to taste...
Read more

Flat bread

- 1 kg or 7 1/2 cups flour
- 30 g (1 oz.) yeast
- 1-2 cups milk
- 3 tablespoons oil
- salt...
Read more

Sentral asia noodles

- 1 kg or 7 1/2 cups flour
- 400g (14oz.) mutton or beef
- 1 egg
- 3 potatoes
- 1 green radish
- 1 carrot
- 100g (3-4) cabbage
- 4onions
- 4 bell peppers
- 4 tomatoes
- 1 head garlic;- salt;- cumin...
Read more

Shish kebab

- 1 kg (2 1/4 lb) boneless mutton or beef
- 3 onions
- 1 teaspoon salt
- wine vinegar
- red or black pepper
- coriander to taste....
Read more

Samarkand pilaff

- 1 kg (2 1/4 lb) rice
- 400g (14 oz.) mutton or beef
- 800g (28 oz.) carrots
- 400g (14 oz.) onions
- 300g or 1 1/4 cup vegetable oil
- salt
- spices to taste...
Read more

Ferghana pilaff

- 1 kg (2 1/4 lb) rice
- 500g mutton or beef
- 1 kg (36 oz) carrots
- 4 onions
- 350g vegetable oil
- salt
- cumin
- cayenne pepper to taste...
Read more

Thin noodles

- 300 g (11 oz) mutton or beef
- 300g (11oz.) kazy
- 2 onions
- 500g or 3 3/4 cups flour
- salt
- pepper
- spices to taste...
Read more