Uzbek shape. National cuisine of Uzbekistan. Dishes and recipes of Uzbek cuisine. Men's national costumes in Uzbekistan

Uzbek national dishes - These are bright paints of nature, the age-old traditions and the fragrance of the East, food that will not leave any gourmet indifferent and the connoisseur of the true taste. Having hated the fragrance of the dish, and even more so having seen it, your stomach OK immediately shouts you "I'm hungry!". Gastronomic joys in Uzbekistan, believe me, no less than stars in the sky!

Recipes Preparation of dishes uzbek national cuisine Formed for many centuries. It did not cost here without the culinary influence of other peoples who have repeatedly won the land of Central Asia, but Uzbek dishes still acquired their specifics. A distinctive feature of Uzbek cuisine is the use of all. Most dishes are prepared using a large amount of oil: cotton, sunflower or sesame, with the addition of Kurdnya Sala. In the formation of recipes of Uzbek cuisine, there is a contribution not only to the masters of cooking, but also doctors. One of the legends recipe Plov The Abu Ali Ibn itself amounted to Sino (Avicenna).

Main ingredients uzbek dishes - Flour, meat (mostly lamb), Kurdnyny fat (lad), vegetables, greens and spices. There are dishes that prepare exclusively men or only women. The preparation of some special dishes is associated with holidays, memorable events, beliefs.
Uzbek dishes are usually very satisfying and calorie. Great importance when cooking has herbs and spices - Coriander (Kinza), Zeira (Zra, Qumin), Barbaris, Schutt, Rayhon (Basil) and other spices increase appetite, so these dishes want to eat at once, as soon as their fragrance is learning. Often in the recipes of Uzbek national dishes used rods (sour milk, classic yogurt), as well as green radish. It is less burning than black radish, and in combination with butter and carrots even sweet;

In the cooking process uzbek cuisine dishes Often, do not do without specific Central Asian culinary appliances and dishes:
- casan (Mantic). Some national Uzbek dishes are preparing exclusively for a couple - these are a variety of manta and khanuma. For their preparation, a special pan is used - Cascade with removable lattices (Mantic, steamer);
- tandar - Central Asian clay furnace. Move it manually. She resembles a big clay jug. Tandoras are vertical and horizontal. For example, horizontal are more suitable for baking pellets, and vertical - for;
- kazan - Pig-iron boiler with thick walls. Many dishes are prepared only in the Casane, because it retains well and evenly distributes heat.

National dishesin which traditionally served food:
- kasuska - Big pile for food;
- lyan. - Big dish, decorated with traditional paintings. Langans serve pilaf and many other dishes.
- pilefrom which you drink tea.

According to tradition, eating in Uzbekistan behind the low table - dastarkhan, on the floor, in the summer - on Ivan (Topchak). Around Dastarhans fold motley kurparati (View of the Central Asian Mattress) and small pillows, so that, tasty, it was possible to relax, without getting out of the table.
Food is categorically not used pork.

Uzbek cuisine - It is a delicious, juicy lamb, a golden hot cake, a variety of fragrant spices, wonderful green tea, sweets, thousands of delicious fruits and vegetables, and most importantly - infinitely welcoming Asian hospitality!

Welcome!

Uzbek cuisine dishes

Pestry and original, satisfying and fragrant Uzbek dishes are famous for the whole world. The kitchen of Uzbekistan is impregnated with trends and culinary traditions of the Turkic and Persian peoples. Of these, this is all gradually and most importantly at the same time. Bright colors and saturated dishes from Uzbekistan are prepared from simple and affordable products. And you can make them in your kitchen, it is worth only a little learning recipes.

Features of Uzbek cuisine

The main ingredient for most dishes of Uzbek cuisine is meat. Most often used lamb and horse (for some dishes). Bird and beef are not so loved and revered by Uzbeks. We will not talk about pork and Muslim traditions.

In addition to meat, the fish is very good. Especially it is popular in coastal areas, where a lot of fish kebabs are being prepared in the seasons. Uzbek dishes have some seasonality. In the winter cold season - these are meat rolls, salads and hot soups, homemade sausage. In the summer of Uzbeks, the hearty lagman is most often prepared for dinner and fragrant teas. Autumn - time when the abundance of the crop is always skillfully used by Uzbek hostesses. It is a dolma, pumpkin pilaf, manta with potatoes, soup of sour milk.

Decoration of the table and the business card, of course, is the pilaf. Depending on the locality and it will be different. Uzbek dishes are so diverse and multi-sided that the recipes of alone than the pistow are more than a hundred species.

Lagman from lamb

Three middle bulbs.
One green radish
Four ripe tomatoes.
One garlic head.
Sweet Bulgarian pepper.
One small carrot.
Vegetable oil - 200 grams.
Chile Pepper (optional).
Picklock lamb.
Small bunch of green onions.
Podkal beans - 100 grams.
Spices: Salt, pepper fragrant ground or peas, coriander, paprika.

Lagman of the lamb has its highlight - this is a home noodle. For her preparation, it will take: four cups of flour, three chicken eggs, a pinch of soda and salt, as well as some vegetable oil. We mix thick dough from these ingredients, cover it with a towel and leave "approach" within two hours.

In a small capacity you need to dissolve salt and water. Occupus in salty water, kneading dough. Gradually, it is all soaked with salted mortar, it will be used soft and supple. Finished dough soda with vegetable oil and leave another half an hour in a bowl. A small lumps are made from the belt test (the size of the walnut). From each, a long flagery is made and sculpts with oil. Of these, noodles will stretch.

Experts advise not to rush and give the test to draw a laid time. The lack of skill will be more than compensated by high-quality proofing test. Noodles can be done by the future, it is perfectly stored in the refrigerator for two or three days.

Go to vegetables

Onions, radish, carrots and turnip cut into pieces. With tomato remove skin and cut into circles. Sweet in front of bolds straw. Beans and garlic - long stripes. Only sharp chili pepper is not cut in any way, it is left entirely and so they are sent to the dish.

Meat cut into pieces or long bars, put in the cauldron, where vegetable oil has already been rooted. Fry. Then add in turn vegetables: onions, carrots, radish, turnip, podcol, tomatoes, garlic and Bulgarian pepper. We pour some boiled water. Boils. Ten minutes for money. Add seasoning and salt. Turn off the gas.

Noodle boil into slightly salted water. We learn on the Durzlak. Lagman is served from lamb in this calculation: noodles - 2/3 plates, 1/3 - meat and vegetables.

Uzbek dolma

300 grams of lamb.
Grape leaves.
Five large bulbs.
One glass of rice.
One glass of sour cream or low-fat kefir.
Greens: Kinza, Parsley, Dill, Basil.
Spice.

Cut the lamb to pieces. Onions extinct. Skip meat with a bow through a meat grinder. To mince add unbridled rice, greens, salt and pepper. Uzbek dolma is something like a woman's usual for us. Only instead of cabbage here are used grape leaves. It is them that should be quickened, decompose on the table and fill with rice-meat stuffing.

Finished rolls are laid out in a large spacious capacity. Broth is added or just water. Failure must occur on slow fire. Depending on the number of grapes "Goluba" and the cooking time will vary. Served with the addition of sour cream or kefir.

Barbecue

The secret of cooking any kebab lies in the marinade. Uzbek kebab from lamb - no exception. For marinade "Uzbek" will need:

1.5-2 kilograms of lamb (or beef).
Four bulbs.
Spices and salt.

Meat must be prepared, that is, to save it from the films and lived. The bow is cut very finely or rubbed on the grater (we prepare the handkerchiefs in order to clean the tears). Ideally, only onion juice is required for the meal.

But if the tears are "staggering" and do not give it to squeeze it, not trouble, you can use with the flesh. Add your favorite spices, salt and fresh greens in meat (optional). Marinade ready. The secret of it in the simplicity of ingredients and onion juice.

Katykley Soup

Very popular in Uzbekistan soups with sour milk. One of these dishes is Katykley soup. The wint of the dish is the use of Jugar - special cereals.

Required:

Jugar - 500 grams.
As much meat (lamb or beef).
Two bows of onions onions.
Semi-liter sour milk.
Two big kinse beams, dill, parsley and a branch of Ryachan.
Red burning pen and salt.

Cooking Jugaru follows about an hour in a slightly brassing water. After the cereals are ready, add fine meat to it. You can put carrots or turnips, roasted onions. Cook for another twenty minutes.

Remove the soup from the fire and mix well. As soon as it cools a little, you can pour sour milk. From above - fine chopped greens.

Fried dumplings

Flour - 500 grams.
500 grams of meat.
Two chicken eggs.
Five to seven bouquet heads.
Full room of water.
Pepper burning and salt.

Uzbek dumplings are consisting, like any other, of the two main ingredients: dough and minced. But there are some features. The dough is done with the egg. It is broken into the larger dishes, salt, water is added. Thoroughly whip. We gradually add flour and knead the dough well. We leave it for ten or twenty minutes.

Farm - standard sample: meat and onions pass through a meat grinder with the addition of salt, pepper and a small amount of greenery. Small fried minced meatballs are stacked on the squares of the dough, twist and depart in the fryer.

Fresh Tomato Salad - Achik-Chuche

Pretty popular is in Uzbekistan Fresh Acho-Chuchuk - Salad of selected fleshy tomatoes. It is preparing very simple. Good to the pilaf and kebab from lamb.

Four or five major tomatoes.
Two small red bulbs.
Vegetable oil, salt, spices, greens, pepper - to taste.

The secret of this salad is to make a special preparation of the bouquet. Tomatoes, as well as for any other lettuce, are cut apart (cubes, hollows, rings, etc.). But the bow is cut by half rings and shares with salt. It is done by hand. Then the ingredients are already mixed and refilled with vegetable oil.

Katlama

Another popular and famous Uzbek dish is Catlama - Pellet from fresh dough.

Half kilogram of flour.
200 milliliters of water.
One teaspoon salt.
Vegetable oil - two tablespoons.
Parsley, onions and salt - for filling.

Boiled water pour to a large deep container. There we add flour, sunflower oil and salt. The mixed dough must necessarily be dense (cool). Leave it for twenty minutes to come a little. Then divide into two parts, each roll very thin. Laminding vegetable oil and twisting a piece of dough with a roll, we leave it alone for another twenty minutes.

Now again roll over and add a stuffing. Roll over again. Scroll into pieces and slightly each apply a palm. Fry cakes are recommended in a frying pan in sufficient oil.

There is a popular version of the Tatar catlama. He is more suitable for those who follow their diet and does not allow the use of fried food. The Tatar version is prepared in the same way as Uzbek. The only difference - the pellets are not fried, but they are preparing for a couple.

Ayran.

The kitchen of Uzbekistan is famous for not only fragrant pellets, satisfying kebabs and pilaf, but also a wonderful drink, doning health and longevity. This is Uzbek Ayran, which has long been attributed to miraculous properties.

Beneficial effect on the digestive system.
Improving metabolic processes in the body.
Positive effect on heart muscle.
It gives the skin freshness, radiance and youth.
Savings from strong firing syndrome.
And just thirstfully quenches thirst and even hunger.

Ayran, as well as other Uzbek dishes, is prepared from simple and inexpensive ingredients. The main component is Katus. But it can always be replaced by goat milk or low-fat natural yogurt. Salt, sugar and water will also need.

The cooking process is so simple that many may seem incredible. One part of milk or yogurt is taken, two parts of the cold water is added and the foam is sharpened. Now the drink remains a little sweetened, salting and add fine chopped greens.

Ayran can not be used as a drink. It is often used for the preparation of okroshka and satisfying pellets. The recipe is simple. It will take several boiled potatoes (cubes), boiled chicken eggs (six pieces), four fresh cucumber (straw), a couple of large radishes (cubes), boiled sausage or ham (you can boiled meat). All ingredients are sent to the bulk bowl, which is added AYON. Mixing and adding a little fresh greenery, you will get surprisingly satisfying, nutritious, but low-calorie and suitable refreshing dish for summer heat.

The recipe for potato pellets with Airan is as simple as the preparation of the okroshka. Boiled potatoes need to be temporary, add grated cheese, slightly salt, fifty grams of butter. From Ayran and three hundred grams of sifted flour kneading thick dough. Make a pellet from it. They can be stretched with hands or simply roll out the rolling pin.

It remains to put a potato-cheese filling and take the edge of the cake. Until readiness, they can be brought to a dry pan or in the oven. Fixed with butter.

National cuisine of Uzbekistan It has an ancient history and closely related to Uzbek culture, language, traditions and geographed climatic conditions. A significant impact on the diversity and originality of the recipes of Uzbek cuisine was that, unlike the kitchen of the nearest geographical neighbors (nomadic peoples of the Kazakhs, Karakalpakov, Kyrgyz and Turkmen), the Uzbeks were historically peculiar as a settling lifestyle and nomadic. At the same time, the borrowing of culinary traditions, the assimilation of cultures (especially Persian-Tajik) had a profound impact on the diversity and wealth of dishes.

The origin of many of them has common roots with traditional Asian dishes, such as pilaf, Lagman, manta and others. However, Uzbekistan has its own characteristics of the preparation of these dishes, as well as their absolutely original eats. Despite the fact that the main dishes and technologies for the preparation of Uzbek cuisine were formed more than a thousand years ago, Uzbek cuisine was enriched with new products, ingredients and culinary techniques of Russian, Ukrainian, Caucasian, Tatar, Uygur and European cuisine.

Uzbek national cuisine - These are saturated and fragrant meat dishes, dense soups with an abundance of fresh vegetables and herbs, exotic sweets and original pastries. Features of Uzbek cuisine, like many other national cuisines, are due to the specifics of local agriculture. In Uzbekistan, grain farms are very well developed, therefore noodles and bread have the most important importance in local cuisine. Standardism is also widespread in Uzbekistan, therefore the most popular view of meat is lamb, which is part of most basic dishes of Uzbek cuisine. Lesse is used by horse and camel.

Many Uzbek recipes have a centuries-old history, and cooking is accompanied by various rituals, recessed to this day. For a thousand-year history, the Uzbek cooking has developed its own specific features. There was a significant impact on the diversity and the peculiarity of the recipes of Uzbek cuisine, the fact that, unlike the kitchen of the nearest geographical neighbors, is the nomadic peoples of the Kazakhs, Karakalpakov, Kyrgyz and Turkmen. Uzbeks historically characterized as a settled lifestyle and nomadic. At the same time, borrowing culinary traditions had a deep influence on the diversity and wealth of dishes. The origin of many of them has common roots with traditional Asian dishes, such as pilaf, Lagman, manta and others. However, Uzbekistan has its own characteristics of the preparation of these dishes, as well as their absolutely original eats. Despite the fact that the main dishes and technologies for the preparation of Uzbek cuisine were formed more than a thousand years ago, Uzbek cuisine was enriched with new products, ingredients and culinary techniques of Russian, Ukrainian, Caucasian, Tatar, Uygur and European cuisine. Uzbek national cuisine is a hearty and fragrant meat dishes, dense soups with an abundance of fresh vegetables and herbs, exotic sweets and original pastries.

Recipes of Uzbek cuisine. Dishes for holidays. National New Year recipes.

First meal:

Lagman
Lagman in Uzbeks with radish
Schurpa in Uzbek
Milk soup with peas and pearl cereal
Lagman on calf broth
Summer "Culchettai" with noodles in Uzbek
Manchiza
Lamb soup with onion rolls
Tovk Shurpa - Chicken Soup
Mastava in Osh
Mashhourd (soup with Masha and Rice)
Milk rice soup with pumpkin chirkavak
Chalop (sour milk with vegetables and greens)
Mastava (soup with meatballs)
NOCHAT ShURPE (soup with peas and meat)
Mashhurda (meat soup with Masha and Rice)
Moshova (meat soup with Masha)
Tomato shurpa (soup with tomatoes)
Ugr Chuchera (soup with noodles, dumplings and meatballs)
Skurpa Kageurma (meat soup)
Hurd (soup lean with vegetables and rice)
Kaynatma Shurpa (soup with meat and vegetables)
Shalgam Shurpa (meat soup with repkah)
Macaron Shurpa (soup with pasta)
Hasip Shurpa (soup with sausage from failure)
Calla Shurpa (head and leg scribes soup)
Darman Shurpa (chicken soup with greens)
Shuchp Dolm (soup with stuffed Bulgarian pepper)
Uphra Osh (meat soup with noodles and meatballs)
Chuchwara Shurpa (soup with dumplings)
Cuban Soup
Kurban shurpa (soup with meat, liver and rice)
Noodles soup with fried
Noodle on bone broth
Noodles with meatballs
Noodle with pea
Noodles with misappropriate uryuk
Noodle on chicken broth
Noodles with dumplings and meatballs
Noodle with Masham
Rice soup with meatballs
Pea
Maconami meat soup
Meat soup with vermicelli (first option)
Meat soup with vermicellus (second option)
With dumplings
Milk noodles (first option)
Milk noodles with pumpkin (second option)
Supless Noodles with Pea
Kavurma-Shurpa
Corn shurpa
Baranya Shurpa
Naryn
Mashhourd (meat soup with Masha and Rice)
Shidarkavak (Milk Soup with Pumpkin)
Mastava
Suukh-Osh
Sour cream
Kakurum
Symon.
Chalop
Pea
Rice with tomatoes
Milk puree soup with vegetables
Milk from pumpkin with rice
Milk from pumpkin with semolina
Milk soup
From semolina
With rice
With meatballs
From beans
From beans on meat broth
From pea on meat broth in Uzbek
From asparagus on meat broth
Potato on meat broth
Tomato on meat broth
From salt cucumbers on meat broth
From sweet peppers on meat broth
Vegetable puree soup on meat broth
From burglar cereals on meat broth
From semolina cereals with dates
From Kuragi.
Oatmeal with prunes
Bread with dried fruit
Fruit with rice
Milk with fruit
Fish soup
From shrimp on meat broth
From Kalmarov
Low with lamb
Garlic of lamb and beef
Tomato lamb with leaf salad
From lamb with rhubarb
From lamb with alchoy
From lamb with a fast
With Masha and Rice
Sharp lamb with rice
From lamb with beans
From lamb with repo
From lamb with corn
From lamb with sorrel
From lamb with pumpkin
Balik shurpa, or soup with fish in Uzbek
Noodles with meat
Noodles
Basin's sharp noodles soup
Sairab, or lamb soup in Uzbek
Dick, or soup from the seerful flour in Uzbek
From lamb
From lamb with nuts and lemon
From lamb with prunes
With stroke
Goulash
On meat broth with croutons
From the lap liver with green peas
Liver Baiggy Soup
From bamonium kidneys with apples
From the raggy breasts with quince
From lamb breeds on mushroom broth
From lamb legs
From lamb legs and scar
From the scald ram
Shorba from potatoes
Shore from fish
White Shorba
Beef Skore with Lentil
Chicken Maconami Shore
Beef with peas
From lamb with peas
Beef with baked rice
From beef with vermicelli
From beef language
Acute chicken soup
Chicken soup with carrots in Fergana
From chicken
San, or Chicken Noodles Soup with Uzbek Cheese
Chicken Soup with Alych
Chicken Soup with Strok Beans
Chicken Soup with Asparagus
Cold sour milk soup

Main dishes:

Damlyama
Uzbek chicken pilaf
Minimalistic chicken pilaf
Lagman in Uzbeks with radish
Uzbek pilaf with chicken and barberry
Fergana pilaf
Manta
Uzbek pilaf with lamb and zero
NARKHANGI
Caucco Caesar
Skewer steppe
Mashhourd (porridge from Masha)
Bayram-Plov.
Fried dumplings in Uzbek
Tokosh
Plov A la Fergana
Tchayan Plov.
Simple pilaf with meat
Pilaf with lamb and garlic
Damlyama - August Ragu from meat with vegetables
Mantles with minced meat and pumpkin
Mantles with minced meat and potatoes
Beef Skewer Roll
Lulle-Kebab in Uzbek
Pilaf with pork ribs
Lenten pilaf with vegetables and dried fruits
Uzbek Dolmali Palov
Festive stuffed vegetables
Mutton baked with rice
Lamb baked with Alych
Dzhigar - Liver, stewed in Uzbek
Skewer of quail
Stuffed quail
Shah-pumpkin stuffed with meat
Baranje ribs stewed under the bow
Mashkchiri (porridge from Masha and Rice)
Kadi Gurunch (dairy rice porridge with pumpkin)
Bayram Palov (festive pilaf)
TUY PALOV (pilaf wedding)
Kavirma Palov (pilaf with lamb)
Ivitma Palov (pilaf with peas)
Tovka Palov (chicken pilaf)
Mais Palov (pilaf with raisins in Bukharski)
Postdda Palov (Plots with Kurdnya Shell)
Cavatach Palaov (pilaf with cereals from grape leaves)
Sarymsak Palov (garlic pilaf)
Bedana Palov (pilaf with stuffed quail)
Chills (Khorezmski pilaf)
Palov pills (separate pilaf)
Zigir Yogly Palov (pilaf on linen oil with eggs)
Sochal Palov (pilaf with pumpkin)
Bekhili Palov (pilaf with quince)
Casile Palov (soup with Kaz)
Barra Kaboba (lamb kebab)
Kiima Kaboba (chopped meat kebab)
Coconk Cabobes (Kokandski kebab)
Chupp Cakes (cut-out kebab)
Cowurma - Roast with potatoes
COVOCH DULMA (Cars with grape leaves)
Bechs Dimlam (meat stewed with quince)
Shalgaam Dimlam (meat stewed with repkah)
Barra-Gusht, or boiled lamb in Uzbek
Yakhna-Barra, or boiled lamb of Uzbek
Lamb for a couple with potatoes
Lamb, stewed in tomato paste
Lamb stewed with onion
Lamb, stewed with dried and raisins
Lamb, stewed with raisins and chestnuts
Lamb, stewed with rice
Lamb under wine sauce
Mutton stuffed with cheese
Lamb with beans
Lamb with pea
Lamb baked with cauliflower
Fried lamb
Fried lamb with asparagus
Fried lamb vane
Stew ram shovel
Chops of lamb
Chops of lamb with apples and sweet pepper
Schnitzel from meat lamb
Schnitzel from lamb
Schnitzel from beef liver with raisins
Lamb stew
Lamb with garlic
Lamb stew with potatoes
Azu in Uzbek
Lamb Goulash with Lemon
Mathemia Goulash with beans
Mathemus goulash with potatoes
Meat rolls with prunes
Tajin with tomatoes
Tajin with apples
Tajin with quince
Basins from lamb
Chopped lamb cutlets
Mutton Cutlets with Potatoes
Mattles from lamb with Tmin
Keft.
Boiled meatballs
Dolma
Meat with dumplings
Lahchak
Meat fried in dough
Meat baked in a puff pastry
Baranya liver in white wine
Baranya Liver under garlic sauce
Baranya Liver with apples in red wine
Light bulb, stewed in milk
Pierced from lamb
Baranje kidneys
Hassib, or by-products sausage
Beef hassib with radish
Hassib fried with vegetables
Tucum hassib, or sausage from rice in Uzbek
Guruch Hasib, or Sausage from the Baranschi Searen and Rice of Uzbek
Basin sausage
Kuen Hushi, or Fried Rabbit in Uzbek
Chicken stewed with nuts and garlic
Chicken stewed with carrots
Chicken, stewed in a pot
Tovk Blagma, or stuffed chicken for a couple of Uzbek
Fried chicken
Yassa, or fried chicken
Stuffed chicken legs
Chicken Lights with Rice
Partridge stewed with quince
Groats Kusset.
Kuskus.
Kuskus with lamb and almond
Couscus with a young lamb
Couscous from bishnel cereals with lamb and vegetables
Couscous with chicken and pea
Couscous with fish and quince
Couscus with fish and zucchi
Couscous with green peas
Shavla, or rice porridge with meat in Uzbek
Moshkichiri, or porridge from Masha and rice with meat in Uzbek
Porridge made of wheat grains
Manya porridge with honey
Oblae, or scrambled eggs
Tastira with fried fish
Zrazy from fish
Boiled beans
Fried tricky beans
Pumpkin stewed with vegetables
Pumpkin stewed with rice and raisins
Spinach baked with cheese
Matted potatoes
Potato fritters with cheese
Ragu from tomatoes
Chekchuk with sweet pepper
Chekchuk with zucchiki
Stuffed apples
Baranine cakes
Lamb cakes with pumpkin and quince
Muffa Cales with Tomatoes
Baranine Cutters
Cup of chopped beef with grenade
Cauccos from duck

Salads and snacks:

Salad with homemade noodles and chicken
Salad "Guiston"

Salad of tomatoes and cucumbers Achik-Chuche
Salad with bow and grenade
Salad with cucumbers, radish and narrowing
Salad "Fantasy"
Fresh tomato salad
Salad of radish
Cherry and Blackberry Salad
Onions with vinegar
Salad "Chimchik Tili"
Salad with narrowing
Radish and Green Luce Salad
Vegetable salad with eggs
Kaz (horse sausage)
Calla Nap (Boiled Baiga Head and Legs)
HACIP (boiled sausage from failure)
Roasted meat in fat
Khildren from beef legs Face Lick
Liver snack with lard dumb gig
Pumpkin Snack Cadi Yachnasi

Dishes from dough and desserts:

Samsa

Chuchera - Pelmeni
Mantles with meat
Manta with pumpkin
Kesma Lagman (boiled noodles with a meat gravy)
Chuzma Lagman (noodles of pulled dough with meat lulled)
Obi Noon (home cakes)
Zagar Non (corn flour pellets)
Kumach (corn flour pellets with Kurdnya lard)
Yaglyk Culch (dubbed pellets)
Kozin Corin Somsa (matties with curls)
Cook samsa (samsa with greens)
Peres samsa (samsa with bow)
Tukhum Samsa (samsa with eggs and green onions)
Okashk Samsa (Samsa with Pumpkin)
Bogirsak (fried dough balls)
Paramach (pies with minced meat)
Kuyamak (Fritters)
Zanzza (Sweet Curls from Dough)

Pakhlava Uzbek
Uma
Halva Manki on butter with dates

Pancakes with pumpkin
Honey tricks
Apricot cookies
Shortbread with spices
Vanilla cookies
Crispy Cookies
Corn cookies with almonds
Oatmeal cookies
Honey fingers
Walnut roll
Apricot Cakes with Strawberry
Cakes with prunes
Coffee cakes
Creamy sausages
Lemon biscuit from semolina
Curd Biscuit
Vanilla Pie
Chocolate pie
Orekhovo-almond cake
Almond cake
Biscuit cake with peach jam

Quince with nuts
Walnuts and Kishamis
Morkovia jam
Jam from tomatoes
Boxed oil with honey
Music Kiem.
Halwayar
Bookman
Boluciimok
Almond nuclei or urinet with raisins
Yanchmisch
Honey Kusset.
Milk couscous
Couscous with raisins
Pear mussing
Berry Mousse
Strawberry mousse
Lukum
Lemon dessert
Lemon dessert with marmalade
Citrus dessert with sour cream
Dessert from Quince
Apricot dessert with white wine
Strawberry dessert with cream
Strawberry dessert with cream
Melon dessert with ice cream
Pumpkin and apples with honey
Carrot dessert with berry jelly
Apple dessert with cottage cheese
Forest dessert
Cedar walnut dessert with starch
Walnut dessert with cream
Fruit dessert with cinnamon
Fruit dessert with nuts
Fruit dessert with yogurt
Fruit dessert with condensed milk
Peach dessert
Peach dessert with oatmeal biscuits
Peach dessert with nuts
Peach dessert with sour cream
Peach dessert with cottage cheese
Fruit dessert with cottage cheese
Curd dessert
Curd dessert with chocolate
Milk dessert with almonds
Rice dessert with prunes
Apricot Marshmallow
Cherry Souffle
Apples stuffed with raisins
Apples baked with rice
Peanut balls
Almond balls
Almonds in chocolate

National Drinks:

Tomoon juice for pilaf

Fruit decoction with honey
Uryukova infusion
Sherbet made of grenade
Infusion of Unabi.
Apricot Sherbet
Pomegranate Sherbet (second option)
Compote from prunes
Compote from prunes, raisins and kuragi
Pomegranate
Rod, or yogurt
Fruit-berry drink
Sea buckthic
Orange Sherbet
Orange apple drink with honey
Peach drink with honey
Pomegranate
Morse from Alychi
Morse from apricot
Compote Crane and Kuragi
Compote from prunes and apples
Compote from dried fruit with Tarhum
Compote from pears and mandarins
Balusa
Kissel from honey
Kissel from kvass
Kissel from Kuragi
Orange Kissel with Honey
Kissel from carrots and berry juice
Pumpkin and Apple Kissel
Milk Kissel with nuts
Milky cherry cocktail
Hot Milk Drink With Rosehip
Hot milk drink with chocolate
Egg Drink with Orange Juice
Almond milk
Tea with basil
Tea with verbena and mint
Tea with pepper
Tea with sour cream
Cold tea with orange in Uzbek
Black tea with estragon and grenade
Black tea with milk and spices
Black tea with milk and salt
Green tea in Bukharski
Green tea
Green tea with strawberry and sea buckthorn leaves
Green tea with milk
Carrot tea

The recipes of Uzbek cuisine is enormous. More than 100 types of pillows, 60 types of soups, 30 types of kebab are known.

Pilaf is the most popular dish in Uzbekistan. He is prepared for every day, and on special holidays, both secular and religious. And in each region of Uzbekistan, there is your pilaf-Bughary, Khorezm, Fergana, Samarkand, Tashkent. They differ in the way of cooking and additives to the main products.

A varied to your taste and appearance of cakes - Uzbek bread, which is baked in Tandara - a special clay stove. In Tandara, they prepare and sams - national pies with meat, onions and Kurdjunk lard.

Many dishes have a complex recipe, are prepared manually, which requires many years of skill and culinary art. A special professional skill is required when preparing a large pillion for dozens and hundreds of rice kilograms. Manta, dumplings (Chuchwara) are legged with their hands, a popular spring salaried dish is preparing on slow fire for more than 10 hours. At the same time, the preparatory stage on wheat germination can take several days.

Currently, modern gas and electric stoves, kitchen utensils and appliances are widely used for cooking in Uzbek cuisine. However, traditional methods of cooking methods are still popular. The mandatory element of the kitchenware is Kazan - the cast iron boiler spherical shape. Tandir - a clay oven everywhere can be found in Uzbekistan and it is a practically mandatory element, especially rural cuisine.

The traditional view of the dishes on which the pilaf is served and many other dishes are lagan, a large flat plate or dish. In modern meal at Uzbek cuisine, the forks are rarely used - if the pilaf is not eating hands, then it is taken by a spoon. Other tableware used in Uzbek cuisine: Spit (deep bowl), Piaila (a cup usually for tea).

The Uzbek families are characterized by the fact that cooking on the household level is considered a male occupation, and men often take care of culinary duties. Cooking a large pillion in Kazan at a hundred and more kilograms of rice - prerogative only men. To fully enjoy the Uzbek feast for the European - impressive task. Not only is Uzbek cuisine fatty and satisfying. Here, it is accepted slowly, long and tasteful. A long series of dishes amazes an unprepared imagination of those who are accustomed to diet. Up to ten dishes for meals - the usual hospitality of Uzbek.

Eating in Uzbekistan three times a day, but on the table - an abundance of different dishes, and all of them are very calories. The main dishes occur not for lunch, but for dinner. First, because of the heat, secondly, because many Uzbek dishes are preparing for a long time, sometimes even throughout the day. And in general, a good feast, in a large company, real Dastarkhan (Uzbek table), you can arrange in the evening when the daily bustle is behind.

There are such dishes that are not prepared every day, but only for weddings and festive tables, expensive guests. These are such delicious dishes, like a Kaza map, postmark Uramasi (Roulet from the Kurdnya Shell), Tandir - Kaboba (kebab in Tandara), Norin, Hasip (home sausage).

Traditional Uzbek national drink, as in many other countries of Central Asia - green tea. Green tea for Uzbeks is a drink that has not only a gastronomic, but also cultural meaning. This drink always accompanies the meal, it is a symbol of hospitality. If the owner of the house offers a guest tea, then he is glad to this guest. The traditional tea is considered green, but black tea is no less popular in Tashkent.

Alcohol in Uzbekistan is consumed much less than in European countries, but wine is popular with other Muslim countries. In Uzbekistan, there is more than a dozen wine plants producing good wine from the local grapes. Beer and strong alcoholic beverages (vodka, brandy) are also used.

Features of Uzbek cuisine, like many other national cuisines,
due to the specifics of local agriculture. In Uzbekistan, grain farms are very well developed, therefore noodles and bread have the most important importance in local cuisine. Standardism is also widespread in Uzbekistan, therefore the most popular view of meat is lamb, which is part of most basic dishes of Uzbek cuisine. Lesse is used by horse and camel.

The recipes of Uzbek cuisine is enormous. More than 100 types of pillows, 60 types of soups, 30 types of kebab are known.

Pilaf is the most popular dish in Uzbekistan.
He is prepared for every day, and on special holidays, both secular and religious. And in each region of Uzbekistan, there is your pilaf-Bughary, Khorezm, Fergana, Samarkand, Tashkent. They differ in the way of cooking and additives to the main products.

Among the soups are especially tasty and fragrant are Lagman and Shurpa - Vermishel and Potato Soup with Lamb, Fresh Greens and Vegetables.

A pair is preparing mantas with filling from meat, pumpkins, spring greens.

A varied to your taste and appearance of cakes - Uzbek bread, which is baked in Tandara - a special clay stove. In Tandara, they prepare and sams - national pies with meat, onions and Kurdjunk lard.

No treats do without sweets. They are put on the table before serving the main dish with green tea - the main drink in Uzbekistan. Among sweets, you are served by Kuragu, raisins, nuts, halva, parvard, Pahlav, honey, and the spring on the table will definitely be Sumala - a delicious and useful dish cooked from wheat sprouted.

For the main meat dishes, it is characterized by cooking fried, high-calorie food, widespread use of cotton oil, raggy roasting salary, oil, spices and greens. Meat dishes are almost always prepared with a bow, and its bookmark in proportion to meat is much larger than in European cuisine.

Many dishes have a complex recipe, prepare manually,
What requires long-term skill and culinary art. A special professional skill is required when preparing a large pillion for dozens and hundreds of rice kilograms. Manta, dumplings (Chuchwara) are legged with their hands, a popular spring salaried dish is preparing on slow fire for more than 10 hours. At the same time, the preparatory stage on wheat germination can take several days.

Traditional ways of cooking methods are still popular. The mandatory element of the kitchenware is Kazan - the cast iron boiler spherical shape. Tandir - a clay oven everywhere can be found in Uzbekistan and it is a practically mandatory element, especially rural cuisine.

Traditional look of dishes on which pilaf is served
And many other dishes are lagan, a large flat plate or dish. In modern meal at Uzbek cuisine, the forks are rarely used - if the pilaf is not eating hands, then it is taken by a spoon. Other tableware used in Uzbek cuisine: Spit-piggown bowl, Justa, usually for tea.

In Uzbek national cuisine there are noticeable differences between the regions. In the north, the main dishes are considered pilaf, the eats of the test. In the southern part of the country, preference gives multicomponent dishes from vegetables and rice. In the Fergana Valley prepare a more dark and fried pilaf, in Tashkent brighter.

In Uzbek families, it is characteristic
What cooking on the household level is considered to be a male occupation, and men often take care of culinary duties. Cooking a large pillion in Kazan at a hundred and more kilograms of rice - prerogative only men. To fully enjoy the Uzbek feast for the European - impressive task. Not only is Uzbek cuisine fatty and satisfying. Here, it is accepted slowly, long and tasteful. A long series of dishes amazes an unprepared imagination of those who are accustomed to diet. Up to ten dishes for meals - the usual hospitality of Uzbek.

Eaten in Uzbekistan three times a day,
but on the table - an abundance of different dishes, and all of them are very calories. The main dishes occur not for lunch, but for dinner. First, because of the heat, secondly, because many Uzbek dishes are preparing for a long time, sometimes even throughout the day. And in general, a good feast, in a large company, real Dastarkhan (Uzbek table), you can arrange in the evening when the daily bustle is behind.

There are such dishes that are not prepared every day,
and only for weddings and holiday tables, expensive guests. These are such delicious dishes, like a Kaza map, postmark Uramasi -Wall from the Kurdnya Shell, Tandir - Cabobes -Shareblik in Tandara, Norin, Hasip - Savabas.

If the selection of soups and hot dishes of Uzbek cuisine is wide enough, then the assortment of desserts is really very limited. A typical meal ends with fresh fruit or compote from dried fruits, patchlava, nuts or halva are supplied to the table. Sweet baking is spread less than in other countries of the region.

Traditional Uzbek national drink, as in many other countries of Central Asia - green tea.
Green tea for Uzbeks is a drink that has not only a gastronomic, but also cultural meaning. This drink always accompanies the meal, it is a symbol of hospitality. If the owner of the house offers a guest tea, then he is glad to this guest. The traditional tea is considered green, but black tea is no less popular in Tashkent.

The invention of the concept of "Uzbeks"
Prior to the national-state division of Soviet Central Asia, such people as Uzbeks did not exist. The tremendous population inhabited in this territory was called a collective term "sart", which in Persian means "Torgash". The word "Sart" has met the Carpini plan in the XIII century. However, the concept of "sart" was not so much ethnic as reflective by the economic and cultural type of the tremendous population of Central Asia. Sarta called themselves on the name of the area, where they lived: Tashkent, Kokandans, Khivintsy Buchants, Samarkands ...

In addition to Sartov, the territory of the future of Uzbekistan inhabited numerous Turkic tribes, such as Ming, Yuz, Kyrk, Jalair, Sarai, Konugrat, Alchin, Argun, Naman, Kypchak, Kalmak, Chakmak, Kyrgyz, Kyrlyk, Turkk, Turkmen, Bayout, Borlan, Shy Myrkchik, Kabasha, Nudzhin, Kilechi, Kilesh, Buryat, Curb, Kyyyat, Kitel, Kangli, Uriumz, Junalahi, Kuji, Heaps, Wattle, Pilp, Jiyt, Jouw, Julgut, Tourmouth, Uymaut, Arlat, Keeit, Ongyut, Tange, Mangut, Jalaut, Mamasit, Merckit, Burkut, Kiyay, Kuralash, Fiende, Kara, Arab, Ilyachi, Juburgan, Tsyzlik, Giri, Duram, Tabin, Tama, Ramadan, Uyhun, Badai, Hafiz, Uurgji, Jourat, Tatars, Yurga, Batash, Batasha, Kauchin, Tuja, Tilau, Cardari, San Achian, Kyrgyan, Shirin, Oban, Chimbay, Charm, Uigur, Anmato, Yabu, Targhyl, Turgak, Turgan, Teit, Kohat, Fakhyr, Kujalyk, Shuran, Deradjat, Kimat, Shudja-AT, Avgan - only 93 kinds and tribes. The most powerful tribes were dumbers, nimans, kunrats and, of course, mangities.

Average Uzbek

Medium-term Uzbek
The Mighty Dynasty in the Bukhara Emirates also belonged to the Magyt, who replaced the Astharkhanids dynasty in 1756 - former Astrakhan Khanov and rightfully taken to the capture of Bukhara Red Army in 1920. Another powerful tribe was Mini formed in 1709 the ruling dynasty of Kokand Khanate.

Son of the last Bukhara Emir Major RKKA Shahmurad Olimov

Last Bukhara Emir Alim Khan from the genus Mangytov
Since the question of which peoples live in the Soviet Turkestan did not have an unequivocal response, a special commission was established to study the tribal composition of the USSR and neighboring countries. Summing up your work during the 1922-1924, the Commission went on a clear profirm, issuing representatives of various tribes and labor of Turkic-Mongolian origin for historically non-existent ethnic Uzbeks. The Khivinian Karakalpaks, and Fergana Kipchak, and Samarkand and Fergana Turks were appointed by the Commission.

At first, Uzbekistan was the same territorial concept as Dagestan, where more than 40 peoples live, but over a few decades, the peoples of Central Turkestan managed to ingate that they are the Uzbek nation.

In 1924, as the name of the middle part of Central Asia, the collective name of Uzbeks was given in honor of Uzbek Khan, who was led by the head of the Golden Horde in 1313-41 and jealously spreading Muslim among the Turkic tribes subject to him. It was the board of Uzbeka that is considered the starting point of the current Uzbek historiography, and some scientists, such as Academician Rustam Abdullayev (not to be confused with the famous Moscow proctologist), are called the Golden Horde of Uzbekistan.

Bukhara Zindan
Prior to national-state division, the Territory of Uzbekistan was part of the Turkestan ASSR to the structure of the RSFSR, the Bukhara People's Soviet Republic formed instead of the Bukhara Emirate as a result of the Bukhara Operation of the Republic of Redek, and the Khorezm Soviet Soviet Socialist Republic) formed instead of Khiva Khanate as a result of the Khiva Revolution.

Uzbek customs
City Uzbeks are quite normal people. They mostly know Russian, polite and are educated. However, it is not representatives of the Uzbek intelligentsia to Russia, but residents of small towns and rural areas, who have a completely different mentality and complying with their patriarchal traditions.

It is noteworthy that even in the 21st century, rural Uzbeks retained the custom, according to which the satellite (CSU) of life is a single day find parents, personal preferences are strictly secondary. And, since one of the unknown laws from Uzbeks is to obey and honor the parents, a son or daughter is forced to agree to do badly.

For brides in most regions of Uzbekistan, they still pay Kalim. By local concepts, this compensation for the family of a girl for her upbringing and for the loss of workers hands. Often the money that the family of the groom passes the family of a girl during a wedding, provide the life of younger brothers and the sisters of the bride. If for a long-lasting breath in Russia, the broom was not able to scat on the calm, the bride simply steal. The Militia of Uzbekistan is engaged in returning the bride only if parents pay well. But the brides in other countries steal Uzbeks. So, in the Osh region of Kyrgyzstan, where many Uzbeks live, recently held a large-scale action against the practice of brides theft. Activists then made information that annually in Kyrgyzstan over ten thousand girls are forced to marry, half of such marriages subsequently decayed, there were cases of suicide abducted girls. As a result of theft of brides in Kyrgyzstan, it is now equated to the abduction of a person, and for this crime there is a sentence in the form of imprisonment from 5 to 10 years. Often, for theft of the bride, there are cases of ordinary rape, and sometimes for the return of the bride home the grooms require redemption.

Another rooted Uzbek tradition remains pedophilia. The sexual exploitation of boys in Uzbeks is called Bachi Boslik Bach Basy (Persian - a game with "calves"), and these boys themselves are called Bach.

Before joining these edges to Russia, Kokandans and Buchars did frequent raids on Kazakh aules and even Russian villages. The main prey during such raids was the boys who were sold in sexual slavery, and when the beard began to grow, they simply killed.

In the Soviet times of Uzbek, they were terribly offended by the fact that the official speeches of the heads of the USSR, the Russian people were called elder brother. The fact is that if for us an older brother is the one who comes up for you in a street fight, then these peoples have an elder brother is the one who has you in the ass. The fact is that in families they have a clear hierarchy - father can have all the sons, daughters and daughters, and the elder brother of all younger brothers and sisters, as well as the junior brothers. If the younger brothers begin to have nephews - children of older brothers, then they are already punished for it, but, as a rule, not much, but still, afraid of punishment, such teenagers rape other people, for which, however, can get already much. Therefore, they either rape very small, who will not be able to complain, or resort to the use of children's prostitution.

Bach from Samarkand
Children's prostitution has deep roots in Uzbekistan. The parents of young prostitutes and prostitutes appear in the satellites in it, but if the girl can be sold to the commerce, under the guise of married, then the boys have to lease.

Traditional farm
By the beginning of the 20th century, among future Uzbeks, pure nomadic groups remained a bit: most tribes led half-sized lifestyle, combining cattle breeding with agriculture. However, the way of their lives and the organization of life remained connected with a cattle culture. Food trucks on the processing of cattle breeding products are preserved: leather, housing, carpets, patterned weaving from woolen threads.

The main housing for cattle breeders was the yurt, but also where landlocked houses appeared, it was used as a utility and ritual dwelling.

Men's and women's clothing of Uzbeks consisted of a shirt, a pants with a wide step and a robe (stewed onto cotton or simply on the lining). The bathrobe was rejected by a frame (or folded with a handkerchief) or wore free. Sometimes a robe was subsideously subjected to several scarves at once - the number of scarves corresponded to the number of wives at the owner of a bathrobe. Women wore Chavechan, on top of which was put on a barge.

Uzbek cuisine is characteristic of its manifold. Food of Uzbeks consists of a large number of all sorts of vegetable, dairy, meat products. An important place in nutrition occupies bread baked from wheat, less often from corn and other types of flour in the form of various cakes (Obi-non, Patir and others). Premises and ready-made flour products, including desserts. The range of dishes is distinguished by a variety. Such Kushans, like Lagman, Shurpa and Porridges from Rice (Shawal) and legumes (Mashkchiri), are seasoned with vegetable or cow oil, sauer milk, red and black pepper, various herbs (dill, parsley, Kindza, Reichan, etc.) . A variety of dairy products - Katuk, Kaimak, sour cream, cottage cheese, narrow, peers, Kurt, etc. Meat - lamb, beef, poultry meat (chicken, etc.), less often Konified.

A relatively minor food in the food is occupied by such products in other regions like fish, mushrooms and other products. Favorite dish of Uzbeks - pilaf. The manta is also loved by Uzbeks.

Uzbek language
Uzbek language also does not constitute something single. Each of the above tribes spoke in his language or adverbs, which even believed to different language branches of Türxih - Kipchak (which includes Kazakh, Kyrgyz, Bashkir, Nogai, Tatar, Karaites, Karachay-Balkarsky, Crimea, Urumsky and Karakalpaksky), Ogzovskaya (Where to enter Turkish, Turkmen, Gagauz, Afshard and Azerbaijani) and Karlukskaya (Uygur, Hoton, etc.). At the same time, in the 20s, the Uzbek literary language was artificially created on the basis of the language of residents of the Fergana Valley. Fergana was taken as the basis not only because he was closest to the extinct Chagatai literary language, which was written in the era of thimurides, but also in order to prevent the dominance of the Mangyt language and, accordingly, the Bukharians who had their statehood before. It should be said here that the Central Asian intelligentsia used to do it in mainly Tajik language, but after all the Novosbeksky was introduced hard, prudently purified from many Tajik borrowing. For the same reason, on September 1, 1930, the capital of the Uzbek SSR was transferred from Tajikoy-speaking Samarkand to Turkic-speaking Tashkent. Until now, in Bukhara and Samarkand, the Uzbek intelligentsia prefers to speak in Tajik, having spoiled on all directives. Media of this language are actually not at all Tajiks. These are the so-called chala (literally "neither, nor Syo), which are mainly for the form of the Bukhar Jews who have accepted Islam. Elements of Jewish rituals are almost completely lost, and they carefully hide their Jewish origin.

Rabbi teaches literacy of children of Bukhara Jews.

If it comes to Uzbek cuisine, everyone immediately remembers Uzbek pilaf. But the Uzbek cuisine does not famust with the pilaf.

At the same time, the borrowing of culinary traditions, the assimilation of cultures (especially Persian-Tajik) had a profound impact on the diversity and wealth of dishes. The origin of many of them has common roots with traditional Asian dishes, such as pilaf, Lagman, manta and others. However, Uzbekistan has its own characteristics of the preparation of these dishes, as well as their absolutely original eats. Despite the fact that the main dishes and technologies for the preparation of Uzbek cuisine were formed more than a thousand years ago, Uzbek cuisine was enriched with new products, ingredients and culinary techniques of Russian, Ukrainian, Caucasian, Tatar, Uygur and European cuisine.

These are saturated and fragrant meat dishes, dense soups with an abundance of fresh vegetables and herbs, exotic sweets and original pastries. Features of Uzbek cuisine, like many other national cuisines, are due to the specifics of local agriculture. In Uzbekistan, grain farms are very well developed, therefore noodles and bread have the most important importance in local cuisine. Standardism is also widespread in Uzbekistan, therefore the most popular view of meat is lamb, which is part of most basic dishes of Uzbek cuisine. Lesse is used by horse and camel.

Uzbek cuisine recipe huge. More than 100 types of pillows, 60 types of soups, 30 types of kebab are known.

Pilaf - The most popular dish in Uzbekistan. He is prepared for every day, and on special holidays, both secular and religious. And in each region of Uzbekistan, there is your pilaf-Bughary, Khorezm, Fergana, Samarkand, Tashkent. They differ in the way of cooking and additives to the main products.

Among soups are especially tasty and fragrant lagman and shurpa - Vermishel and potato soup with lamb, fresh greens and vegetables.

A pair is preparing mantas with filling from meat, pumpkins, spring greens.

Diverse to your taste and appearance lepi - Uzbek bread, which is baked in Tandara - a special stove of clay. In Tandara, they prepare and sams - national pies with meat, onions and Kurdjunk lard.

Traditional view of dishesBy which the pilaf is served and many other dishes - lagan, a large flat plate or dish. In modern meal at Uzbek cuisine, the forks are rarely used - if the pilaf is not eating hands, then it is taken by a spoon. Other tableware used in Uzbek cuisine: Spit (deep bowl), Piaila (a cup usually for tea).

Traditional Uzbek National Drink, as in many other countries of Central Asia - green tea. Green tea for Uzbeks is a drink that has not only a gastronomic, but also cultural meaning. This drink always accompanies the meal, it is a symbol of hospitality. If the owner of the house offers a guest tea, then he is glad to this guest. The traditional tea is considered green, but black tea is no less popular in Tashkent.

Alcohol in Uzbekistan is consumed much less than in European countries, but wine is popular with other Muslim countries. In Uzbekistan, there is more than a dozen wine plants producing good wine from the local grapes. Also used beer and strong alcoholic beverages (vodka, brandy)

Major wide famous dishes of Uzbek national cuisine: Pilaf - It is undoubtedly the most popular and most famous dish of Uzbek cuisine, which is, roughly speaking, pieces of meat with rice, carrots and onions. In Uzbekistan, dozens of species of plov are known, which differ in both the way of cooking and situitation - there are different types of festive and ceremonial pillings. Pilaf is not just a dish, this is a real cultural symbol of the country. According to tradition, if the pilaf is preparing for guests, the owner of the house should certainly be prepared. In many families, this tradition is observed today.

Barbecue - pieces of meat (lamb, beef, pork, liver, fish, vegetables) on metal skewers prepared on coals,

Shurpa (Soup from a large piece of meat, potatoes and fresh vegetables),

Lagman (noodle-based dish, which can be served both soup, and as a second dish),

Mastava (vegetable soup with lamb and rice),

Domlama (meat stew with vegetables),

Manta (large dumplings cooked for a couple)

Chuchwara and Samsa (stuffed test pies, which are served as a snack, and as the main dish),

Kainatma Shurva (broth), mohair (soup with peas), Ugra (noodles), Chuchera (dumplings), manchiza (soup with dumplings),

Lepi: Bread round shape cooked in Tandara (clay furnace),

Sweets (jam, nichald, honey, parvard, patchlava, summa),

Uzbek national kitchen photo

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