Food Culture of Uzbekistan and the Most Famous Uzbek Foods
General Information About Uzbekistan
In 1991, Uzbekistan was separated from the Union of Soviet Socialist Republics and declared its independence. Uzbekistan geographically border with Afghanistan, Turkmenistan, Kyrgyzstan and Tajikistan.
Uzbekistan consists of 12 cities, an autonomous regions and an independent cities, capital city is Tashkent . Although the official language of the country, which has a population of approximately 35 million, is Uzbek Turkish, Russian and Karakalpakcha is also used in in daily life.
Food Culture of Uzbekistan
Uzbekistan's cuisine has a deep culture where meat, milk, animal fats, vegetables and sharp and bitter spices are used intensively and the steppe eating habits are still maintained.
In Uzbekistan, the food starts with tea and ends with tea tool. It is a very common tradition to serve dessert before dinner. Before the meal, usually jam, sugar, melon, watermelon and baked desserts are served.
The Most Famous Dishes of Uzbekistan
Uzbek rice is the first meal that comes to our minds when we say Uzbekistan's cuisine. Rice which comes from the time of Alexander the Great to the present days, is the indispensable of the tables, and its made according to the special materials and cooking techniques of each region and is usually consumed with green tea.
Rice, meat, carrots, onions and spices are the main ingredients of the rice while in some regions raisins, quince and various root plants can be used. Rice usually served with meat; fish meat, chicken meat, beef, horse meat is preferred.
In Uzbekistan there are no men who do not know how to cook rice. In special days and guests the rice is cooking by man of that house and its one of the general rules which does not change.
The Uzbek Ravioli is another essential part of the Uzbek cuisine. In almost every culture in Central Asia, ravioli is cooked in water vapor . Usually consumed with minced meat and potatoes, in some regions ravioli is also made with pumpkin, minced meat and onion.
In Uzbekistan, milk in dozens of different kinds comes to the table. Cream, cottage cheese, kymyz, sour milk are one of these types.
Bread called "Nan" in Uzbekistan
In Uzbekistan, bread is worthy enough to produce idioms and proverbs. Uzbek, who taught the sanctity of bread at an early age to their children, respects the bread well enough to avoid putting it on the table in a reversed way. The bread consumed in Uzbek tables is cooked in tandoor in almost every house. Folding, patyr, syrmay, aby, naway and tailing bread are the most popular types of bread.