This is a list of notable Uzbek 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 is used in various Uzbek dishes. The ingredients used vary by season.[2] For example, in the winter, dried abdimueed jamas, 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 towards them.[3]
Mastava (Cyrillic: Мастава) is a type of soup, a traditional Uzbek dish. Sometimes it is also called liquid pilaf[4].
Nisholda, also spelled as nishallo, nishaldo, or nisholda (Persian: نشلا; Bukharian dialect: Нишалло; Tajik: Нишолло ; Uzbek: Nisholda) is a sweet dish that resembles white jam, only thicker.[5]
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.
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]
Obi Non – also called patyr[6] 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]
Halvah[6] (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.
^ abcdefghijklmnHanks, Reuel R. (2005). Central Asia: A Global Studies Handbook. ABC-CLIO. pp. 125–130. ISBN1851096566.
^ (in Russian). Archived from the original on 2015-09-14. Retrieved 2015-01-28.
^O'zbekiston Milliy Ensiklopediyasi . N harfi(PDF). Tashkent: «Ўзбекистон миллий энциклопедияси» Давлат илмий нашриёти. 2000. Retrieved 27 November 2023.
^ abcdefUzbekistan Country Study Guide Volume 1 Strategic Information and Developments. Int'l Business Publications. 2013. pp. 56–57. ISBN978-1438775883.
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Media related to Cuisine of Uzbekistan at Wikimedia Commons
December 08, 2023
list, uzbek, dishes, this, list, notable, uzbek, dishes, foods, uzbek, cuisine, cuisine, uzbekistan, cuisine, influenced, local, agriculture, such, grain, farming, breads, noodles, significant, part, cuisine, uzbek, cuisine, been, characterized, noodle, rich, . This is a list of notable Uzbek 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 is used in various Uzbek dishes The ingredients used vary by season 2 For example in the winter dried abdimueed jamas 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 towards them 3 Contents 1 Uzbek dishes and foods 2 Beverages 2 1 Alcoholic beverages 3 Desserts 4 See also 5 References 6 External linksUzbek dishes and foods editMastava Cyrillic Mastava is a type of soup a traditional Uzbek dish Sometimes it is also called liquid pilaf 4 Nisholda also spelled as nishallo nishaldo or nisholda Persian نشلا Bukharian dialect Nishallo Tajik Nishollo Uzbek Nisholda is a sweet dish that resembles white jam only thicker 5 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 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 6 Fried nuts and almonds 2 Obi Non also called patyr 6 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 6 Rice dishes 2 Shakarap a salad prepared with tomato onion salt and pepper 6 Some versions use a pumpkin filling during autumn 3 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 editGreen tea kok choy is typically served without sugar or milk and is often consumed in teahouses known as choyxonas 2 Soft drinks 3 Alcoholic beverages edit Beer 3 Champagne 3 Cognac 3 Vodka is the most popular alcoholic beverage and is typically drunk straight sans dilution or mixer 3 Wine 3 Desserts editCandies 2 Fresh or dried fruit 6 Melons 3 Halvah 6 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 edit nbsp Uzbekistan portal nbsp Food portalAgriculture in Uzbekistan Central Asian cuisine Kazan cookware Outline of Uzbekistan Soviet cuisineReferences edit Sietsema Robert January 19 1999 Two Hours Before the Maste Village Voice Retrieved 10 April 2014 a b c d e f g h i j k l m n Cavendish Marshall 2006 World and Its Peoples Marshall Cavendish p 706 ISBN 0761475710 a b c d e f g h i j k l m n Hanks Reuel R 2005 Central Asia A Global Studies Handbook ABC CLIO pp 125 130 ISBN 1851096566 Mastava zhidkij plov ili gustoj sup in Russian Archived from the original on 2015 09 14 Retrieved 2015 01 28 O zbekiston Milliy Ensiklopediyasi N harfi PDF Tashkent Ўzbekiston millij enciklopediyasi Davlat ilmij nashriyoti 2000 Retrieved 27 November 2023 a b c d e f Uzbekistan Country Study Guide Volume 1 Strategic Information and Developments Int l Business Publications 2013 pp 56 57 ISBN 978 1438775883 External links edit nbsp Media related to Cuisine of Uzbekistan at Wikimedia Commons Retrieved from https en wikipedia org w index php title List of Uzbek dishes amp oldid 1187135927, wikipedia, wiki, book, books, library,
