Uzbek cuisine

Uzbek cuisine, profoundly influenced by Turkic culinary traditions, offers a delightful amalgamation of grains, noodles, and mutton. The crown jewel of this cuisine is undoubtedly palov, a delectable rice dish prepared with meat, carrots, and onions. However, this is merely the beginning. You can also relish dishes like shurpa, a hearty soup; norin and lagman, both exquisite noodle dishes; along with various stuffed dough delicacies such as manti, chuchvara, and somsa. If stews captivate your palate, dimlama is a must-try, and the array of flavorful kebabs should not be overlooked.

When it comes to beverages, green tea enjoys the status of the national hot drink, suitable for any season. During the summer, ayran, a refreshing yogurt-based drink, is a favored choice. Additionally, Uzbekistan boasts several wineries that produce exquisite dessert wines, earning a place on tables worldwide.

The Bukharan Jewish community in Uzbekistan contributes unique flavors to the culinary landscape while adhering to Jewish dietary laws. Their gastronomic offerings include oshi sabo, a slow-cooked marvel; osh palov; bakhsh; khalta savo; and yakhni, among others. They also feature a variety of distinctive breads such as obi non, Samarkand non, Bukhara obi non, wedding patir, Tashkent lochira, and jirish non, all baked to perfection in traditional clay ovens.