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Uzbek cuisine
The cuisine of Uzbekistan, also known as Uzbekistani cuisine, encompasses all traditional and modern cuisines of Uzbekistan. It shares the culinary traditions of peoples across Central Asia. Grain farming is widespread in Uzbekistan, making breads and noodles an important part of the cuisine, which has been described as "noodle-rich".
Bread (nan or non) is baked in a tandur, which is frequently a pot rather than the deep pit or oven of India and Afghanistan. Many varieties of rice are eaten. Potatoes were introduced by the Soviets, and some elder Uzbeks still refuse to eat them.
The most popular meat is mutton. Beef is common, and goat is eaten only rarely. Horse meat is used as well; there are sausages made of horse meat, as is the case with many other Turkic peoples. Karakul sheep provide meat but also fat, particularly the fat from the tail end, called qurdiuq.
Uzbekistan's signature dish is palov (plov or osh or palov, "pilaf"), a main course consisting of rice, chunks of meat, grated carrots and onions. It is 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 dish over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings. Nahor oshi, or "morning plov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of a wedding celebration.
Other 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 (ranging from "wonderfully flaky and rich" to "heavy, stodgy"); dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course.[citation needed]
Green tea is the national hot beverage taken throughout the day; teahouses (chaikhanas) are of cultural importance. Black tea is preferred in Tashkent. Both are 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.
The use of alcohol is less widespread than in the West. 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.
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Uzbek cuisine
The cuisine of Uzbekistan, also known as Uzbekistani cuisine, encompasses all traditional and modern cuisines of Uzbekistan. It shares the culinary traditions of peoples across Central Asia. Grain farming is widespread in Uzbekistan, making breads and noodles an important part of the cuisine, which has been described as "noodle-rich".
Bread (nan or non) is baked in a tandur, which is frequently a pot rather than the deep pit or oven of India and Afghanistan. Many varieties of rice are eaten. Potatoes were introduced by the Soviets, and some elder Uzbeks still refuse to eat them.
The most popular meat is mutton. Beef is common, and goat is eaten only rarely. Horse meat is used as well; there are sausages made of horse meat, as is the case with many other Turkic peoples. Karakul sheep provide meat but also fat, particularly the fat from the tail end, called qurdiuq.
Uzbekistan's signature dish is palov (plov or osh or palov, "pilaf"), a main course consisting of rice, chunks of meat, grated carrots and onions. It is 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 dish over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings. Nahor oshi, or "morning plov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of a wedding celebration.
Other 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 (ranging from "wonderfully flaky and rich" to "heavy, stodgy"); dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course.[citation needed]
Green tea is the national hot beverage taken throughout the day; teahouses (chaikhanas) are of cultural importance. Black tea is preferred in Tashkent. Both are 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.
The use of alcohol is less widespread than in the West. 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.