Uzbek Cuisine

Uzbek cuisine is the cuisine of the Uzbek people, mainly in Uzbekistan.

Uzbek people are traditionally herdsmen and farmers and generally have a more settled and less nomadic lifestyle compared to other Turkic people, though they have related roots. Uzbeks are related to the Uyghur people of western China. The Uzbek language is a Turkic language very closely related to the Uyghur language and closely related to the Kyrgyz and Kazakh languages.

Uzbek culture has historic influence from Iranian, Greek, Chinese, and Arab cultures due to trade and control; major stops along the Silk Road, such as Samarkand, brought wealth to the region. Uzbeks may have varying degrees of Mongolian and/or Iranian ancestry.

Samarkand is a historic cultural center.

Ingredients

Wheat is a staple food. Rice is also common.

Onion, radish, and carrot are used.

Sesame seeds garnish dishes.

Fruit is abundant in summer, and it is dried for use throughout the year.

Apples were first cultivated in central Asia, perhaps by ancestors of the Uzbek people. They were probably developed from wild apples in the western Tian Shan range, which can still be found in the region.

Grapes are grown in the region and dried to make raisins.

Uzbek people have a long history of domesticated livestock. Dairy and meat are significant in their cuisine. Sheep is the main source of meat traditionally. Cow and horse meat are also used.

Dishes

• pilaf(polov): grains cooked with added ingredients
• naan(non): wheat flatbread
• norin
• lagman
• green tea