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- Uzbek_cuisine abstract "Uzbek cuisine is influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes.Uzbekistan's signature dish is palov (plov or osh or "pilaf"), a main course typically made with rice, pieces of meat, grated carrots and onions. It is usually cooked in a kazan (or deghi) over an open fire; chickpeas, raisins, barberries, or fruit may be added for variation. Although often prepared at home for family and guests by the head of household or the housewife, palov is made on special occasions by the oshpaz, or the osh master chef, who cooks the national dish over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings. Oshi nahor, or "morning plov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration.Other notable national dishes include: shurpa (shurva or shorva), a soup made of large pieces of fatty meat (usually mutton) and fresh vegetables; norin and lagman, noodle-based dishes that may be served as a soup or a main course; manti (also called qasqoni), chuchvara, and somsa, stuffed pockets of dough served as an appetizer or a main course; dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course.Green tea is the national hot beverage taken throughout the day; teahouses (chaikhanas) are of cultural importance. The more usual black tea is preferred in Tashkent. Both are typically taken without milk or sugar. Tea always accompanies a meal, but it is also a drink of hospitality, automatically offered green or black to every guest. Ayran, a chilled yogurt drink, is popular in the summer, but does not replace hot tea.The use of alcohol is less widespread than in the west, but wine is comparatively popular for a Muslim nation as Uzbekistan is largely secular. Uzbekistan has 14 wineries, the oldest and most famous being the Khovrenko Winery in Samarkand (est. 1927). The Samarkand Winery produces a range of dessert wines from local grape varieties: Gulyakandoz, Shirin, Aleatiko, and Kabernet likernoe (literally Cabernet dessert wine in Russian). Uzbek wines have received international awards and are exported to Russia and other countries in Central Asia.The choice of desserts in Bukharan Jewish and Uzbek cuisines are limited. A typical festive meal ends with fruit or a compote of fresh or dried fruit, followed by nuts and halvah with green tea. A Bukharan Jewish specialty for guests on a Shabbat afternoon is Chai Kaymoki - green tea mixed, contrary to the standard Uzbek practice, with a generous measure of milk (in 1:1 proportions) and a tablespoon of butter in the teapot. The tea is sometimes sprinkled with chopped almonds or walnuts before serving.".
- Uzbek_cuisine thumbnail Plov.jpg?width=300.
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- Uzbek_cuisine wikiPageExternalLink uzbek-cuisine.
- Uzbek_cuisine wikiPageExternalLink Dining.
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- Uzbek_cuisine wikiPageExternalLink cuisine.shtml.
- Uzbek_cuisine wikiPageExternalLink cookies.html.
- Uzbek_cuisine wikiPageExternalLink www.uzbekcooking.blogspot.com.
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- Uzbek_cuisine wikiPageWikiLink Agriculture_in_Uzbekistan.
- Uzbek_cuisine wikiPageWikiLink Almond.
- Uzbek_cuisine wikiPageWikiLink Almonds.
- Uzbek_cuisine wikiPageWikiLink Avicenna.
- Uzbek_cuisine wikiPageWikiLink Ayran.
- Uzbek_cuisine wikiPageWikiLink Barberries.
- Uzbek_cuisine wikiPageWikiLink Berberis.
- Uzbek_cuisine wikiPageWikiLink Black_tea.
- Uzbek_cuisine wikiPageWikiLink Bread.
- Uzbek_cuisine wikiPageWikiLink Breads.
- Uzbek_cuisine wikiPageWikiLink Bukhara_obi_non.
- Uzbek_cuisine wikiPageWikiLink Bukharan_Jews.
- Uzbek_cuisine wikiPageWikiLink Butter.
- Uzbek_cuisine wikiPageWikiLink Cabernet_Sauvignon.
- Uzbek_cuisine wikiPageWikiLink Carrot.
- Uzbek_cuisine wikiPageWikiLink Carrots.
- Uzbek_cuisine wikiPageWikiLink Category:Central_Asian_cuisine.
- Uzbek_cuisine wikiPageWikiLink Category:Jewish_cuisine.
- Uzbek_cuisine wikiPageWikiLink Category:Uzbekistani_cuisine.
- Uzbek_cuisine wikiPageWikiLink Central_Asia.
- Uzbek_cuisine wikiPageWikiLink Chickpea.
- Uzbek_cuisine wikiPageWikiLink Chickpeas.
- Uzbek_cuisine wikiPageWikiLink Cholent.
- Uzbek_cuisine wikiPageWikiLink Chorba.
- Uzbek_cuisine wikiPageWikiLink Chuchvara.
- Uzbek_cuisine wikiPageWikiLink Coriander.
- Uzbek_cuisine wikiPageWikiLink Dholeh.
- Uzbek_cuisine wikiPageWikiLink Dill.
- Uzbek_cuisine wikiPageWikiLink Dimlama.
- Uzbek_cuisine wikiPageWikiLink Dolma.
- Uzbek_cuisine wikiPageWikiLink Dough.
- Uzbek_cuisine wikiPageWikiLink Dried_fruit.
- Uzbek_cuisine wikiPageWikiLink Epic_of_Gilgamesh.
- Uzbek_cuisine wikiPageWikiLink Fruit.
- Uzbek_cuisine wikiPageWikiLink Grape.
- Uzbek_cuisine wikiPageWikiLink Green_tea.
- Uzbek_cuisine wikiPageWikiLink Halva.
- Uzbek_cuisine wikiPageWikiLink Halvah.
- Uzbek_cuisine wikiPageWikiLink Hamin.
- Uzbek_cuisine wikiPageWikiLink Kashrut.
- Uzbek_cuisine wikiPageWikiLink Kazan_(cookware).
- Uzbek_cuisine wikiPageWikiLink Kebab.
- Uzbek_cuisine wikiPageWikiLink Kebabs.
- Uzbek_cuisine wikiPageWikiLink Lamb_and_mutton.
- Uzbek_cuisine wikiPageWikiLink Lamian.
- Uzbek_cuisine wikiPageWikiLink Lepyoshka.
- Uzbek_cuisine wikiPageWikiLink List_of_Uzbek_dishes.
- Uzbek_cuisine wikiPageWikiLink Manti_(dumpling).
- Uzbek_cuisine wikiPageWikiLink Meat.
- Uzbek_cuisine wikiPageWikiLink Milk.
- Uzbek_cuisine wikiPageWikiLink Mutton.
- Uzbek_cuisine wikiPageWikiLink Naan.
- Uzbek_cuisine wikiPageWikiLink Naryn_(dish).
- Uzbek_cuisine wikiPageWikiLink Naryn_(soup).
- Uzbek_cuisine wikiPageWikiLink Noodle.
- Uzbek_cuisine wikiPageWikiLink Noodles.
- Uzbek_cuisine wikiPageWikiLink Nut_(fruit).
- Uzbek_cuisine wikiPageWikiLink Obi_non.
- Uzbek_cuisine wikiPageWikiLink Onion.
- Uzbek_cuisine wikiPageWikiLink Onions.
- Uzbek_cuisine wikiPageWikiLink Oshi_toki.
- Uzbek_cuisine wikiPageWikiLink Palov.
- Uzbek_cuisine wikiPageWikiLink Parsley.
- Uzbek_cuisine wikiPageWikiLink Pilaf.
- Uzbek_cuisine wikiPageWikiLink Raisin.
- Uzbek_cuisine wikiPageWikiLink Raisins.
- Uzbek_cuisine wikiPageWikiLink Rice.
- Uzbek_cuisine wikiPageWikiLink Risotto.
- Uzbek_cuisine wikiPageWikiLink Russia.
- Uzbek_cuisine wikiPageWikiLink Russian_language.
- Uzbek_cuisine wikiPageWikiLink Samarkand.
- Uzbek_cuisine wikiPageWikiLink Samarkand_non.
- Uzbek_cuisine wikiPageWikiLink Samosa.
- Uzbek_cuisine wikiPageWikiLink Sesame.
- Uzbek_cuisine wikiPageWikiLink Shabbat.
- Uzbek_cuisine wikiPageWikiLink Shakarap.
- Uzbek_cuisine wikiPageWikiLink Shurpa.
- Uzbek_cuisine wikiPageWikiLink Somsa.
- Uzbek_cuisine wikiPageWikiLink Soup.
- Uzbek_cuisine wikiPageWikiLink Soviet_cuisine.
- Uzbek_cuisine wikiPageWikiLink Sugar.
- Uzbek_cuisine wikiPageWikiLink Tandoor.
- Uzbek_cuisine wikiPageWikiLink Tashkent_lochira.
- Uzbek_cuisine wikiPageWikiLink Tea_house.
- Uzbek_cuisine wikiPageWikiLink Teahouses.
- Uzbek_cuisine wikiPageWikiLink Uzbekistan.