Uzbek Cuisine

Uzbek cuisine, also called Uzbekistani cuisine, encompasses all the traditional and modern cooking of Uzbekistan and shares culinary traditions with peoples across Central Asia. Grain farming is widespread in the country, which makes bread and noodles an important part of the table, and the cuisine has been described as noodle-rich. Bread, called nan or non, is baked in a tandur. Plov, also called osh or palov, a main course of rice, chunks of meat, grated carrots and onions cooked in a kazan over an open fire, is the signature dish. Other national dishes include shurpa, a soup of large pieces of fatty meat and fresh vegetables; norin and lagman, noodle-based dishes; manti, chuchvara and somsa, stuffed pockets of dough; dimlama, a meat and vegetable stew; and various kebabs. Mutton is the most popular meat, and green tea is the national hot beverage, taken throughout the day.