Uzbek Food: Festival of Taste
Not for nothing people from all over the world like and honor the Uzbek
cuisine. It is one of the most savoury and various in tastes cuisine in
Central Asia. Only names of appetizing Uzbek food make one’s mouth water.
Plov, manti, shurpa, shashlik, lagman, samsa have such wonderful smell
that one can’t resist the temptation to taste all these dishes piping
Many Uzbek recipes have centuries-old history, and the process of
preparing food is accompanied with various rituals, which have reached
our days. All specific peculiarities of Uzbek food have been forming for
National Uzbek food is the separate layer of culture of Uzbek people.
Unlike their nomadic neighbors, Uzbek people always were a settled
nation, which cultivated agriculture and cattle-raising. At their fertile
valleys Uzbek people raised vegetables, fruits and cereals; they bred
cattle, which were the source of meat, the abundance of which can be seen
in most dishes. Undoubtedly, Uzbek food imbibed some culinary traditions
of Turkic, Kazakh, Uigur, Tajik, Tatar, Mongolian and other neighboring
nations, settled on the territory of Central Asia.
Among dishes taken from other nations there are roast, kebab, bogursak,
straws, pelmeni (meat dumpling), manti, lagman and etc. However in turn
such native Uzbek food as plov, dimlama, buglama, shurpa, mastava and
many others are served at tables of many countries of the world. Due to
warm climate rich harvests of grain and legumes (green gram, pea) are
gathered, and great variety of fruits, vegetables, grape, watermelons,
melons, gourds, greens, berries and nuts raise here. All this
gastronomical splendor is used in preparation of Uzbek food.
Pastry and sour-milk dishes take an important place in Uzbek food. The
national Uzbek food is characterized with wide use of meat: mutton, beef
and horse meat. By the way, different regions of the country cook in
their own way. On the north the preference is given to plov, roasted
meat, pastry and lepeshka (bread). On the south people prepare wide
variety of complex dishes of rice and vegetables and also make excellent
Uzbeks generally eat by hand and sit at the floor or at the low table –
dastarkhan. At the beginning the table is served with sweets and fruits.
Later it is served with vegetables and salads. Then it is the turn of
soups – savory shurpa, thick mastava, etc. Repast is finished with main
dishes – manti, lagman, shashlik and plov.
Uzbek food is probably one of the main sights of Uzbekistan, which will
become the discovery for all gourmets.
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