UZBEKISTAN CUISINE AND NATIONAL FOOD & FRUIT AND VEGETABLES

UZBEK CUISINE AND NATIONAL FOOD

Uzbek cuisine is one of the most savory and various in tastes cuisine in Central Asia. There are such national dishes as: plov, manti, shurpa, shashlik, lagman, somsa and others. Many Uzbek recipes century old history and the process of preparing food is accompanied with various rituals, which have reached our days.

One of the well developed factors in Uzbekistan is their cuisine which is also one of the most ancient and refined in Central Asia. Their 4 seasons especially winter and summer greatly influence the composition of their daily basic menu. There are about 200 of them vary from different region in Uzbekistan. Uzbek’s well known cuisine is “Pilav” which consist fried and rice; with raisins, berries, chickpeas or for variations is fruits. This is one of the pride for Uzbekistanis on their ability on preparing the most unique and sumptuous “Pilav” served on the large flat plate lyagan.Uzbek cuisine cannot be considered as such without flaky pastry “Samosa” ,which has minced meat and potatoes or sweet pumpkin and cooked in steam.

Chuchavara or also known as “warak –chuchvara” is also the most widespread national dish. A very small dumpling mostly prepared with the same method. The traditional Uzbek community would prefer to enjoy “Kebab Shashlik” with endless cups of green tea at the “Chaikanna” (Teahouse)

Uzbek food is probably one of the main sights of Uzbekistan, which will become the discovery for all gourmets.

UZBEK FRUIT & VEGETABLES

One can hardly imagine Uzbek dastarkhan (served table) without delicious vegetables and fruits, grown under hot sun in fertile valleys. Sunny Uzbekistan abounds in sweet grapes, honey melons, juicy watermelons, fragrant apricots, pears, ripe apples, quinces, peaches, ebony, pomegranate, figs and various berries.

Uzbekistan also rich in vegetables and fruits, which are used in many dishes of traditional Uzbek cuisine. Succulent tomato, emerald green cucumber, yellow and red carrot, radish, garden radish, eggplants, pepper, cabbage, pumpkin perfectly supplement Uzbek dishes. Uzbek vegetables and fruits are used for preparation various salads and snacks. Traditionally, any meal starts with fresh baked bread and fruits.