List of Uzbek dishes
From Wikipedia, the free encyclopedia
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]
Uzbek dishes and foods
- Plov (also spelled palov and sometimes called osh) is a traditional rice dish considered the national dish of Uzbekistan.[4]
- Mastava (Cyrillic: Мастава) is a type of soup, a traditional Uzbek dish. Sometimes it is also called liquid pilaf.[5]
- 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.[6]
- Ijjon – An Uzbek dish made with raw meat, similar to steak tartare, and widely consumed in Khiva, Khorazm Region.[7]
- 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[8]
- Fried nuts and almonds[2]
- Obi non – also called patyr;[8] and nan,[2] 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[8]
- Rice dishes[2]
- Shakarap – a salad prepared with tomato, onion, salt and pepper[8] 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 offal and cutting dry bread and adding ground pepper and onion.
- Yogurt soup – yogurt soup cooked with a variety of herbs, rice and sometimes chickpeas.
- Manty is a popular steamed dumpling filled with meat. Beef, lamb and potatoes are the most common fillings.[9]
Beverages
- Green tea (kok choy) is typically served without sugar or milk, and is often consumed in teahouses, known as choyxonas.[2]
- Soft drinks[3]
