Andijan Institute of Agriculture and Agrotechnologies Forestry S22-04/01 group student Jamurodov Jumaboys independent work in English Uzbek cuisine

Andijan Institute of Agriculture and Agrotechnologies Forestry S22-04/01 group student Jamurodov Jumaboys independent work in English

Uzbek cuisine shares the culinary traditions of peoples across Central Asia. Thers is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. The most popular meat is mutton. Beef is common, and goat is eaten only rarely. Horse meat is used as well; there are sausages made of horse meat, as is the case with many other Turkic peoples. Karakul sheep provide meat but also fat, particularly the fat from the tail end, called qurdiuq.

Uzbek cuisine

The cooking of Bukharan Jews forms a distinct cuisine within Uzbekistan, subject to the restrictions of Jewish dietary laws. The most typical Bukharan Jewish dish is oshi sabo (also osh savo or osovoh), a "meal in a pot" slowly cooked overnight and eaten hot for Shabbat lunch. Oshi sabo is made with meat, rice, vegetables, and fruit added for a unique sweet and sour taste. By virtue of its culinary function (a hot Shabbat meal in Jewish homes) and ingredients (rice, meat, vegetables cooked together overnight), oshi sabo is a Bukharan version of cholent or hamin.

Bukharan Jewish cuisine

Palov was not available to the general population until the 1930s, the Soviet era. Traditionally only men cooked the dish, but when the Soviets took over control of the country, they liberated women, who were then also allowed to prepare it. Since then, however, according to food scholar Nancy Rosenberger (writing in 2012), "the pendulum was swinging back, if it had ever swung very far".

The basis is meat, usually mutton, with vegetables (carrots and onions), fried in qurdiuq (fat from the sheep's tail end). The mixture of onion and thinly cut carrot is called zirvak, and it is compared to European soffrito. Often garbanzos and raisins are added, and instead of mutton all kinds of other basic ingredients can be used, including stuffed grape leaves or poultry.

Palov
Traditional Uzbek bread, called generically noni or patyr, is baked in the form of circular flat loaves (lepyoshka in Russian) with a thin decorated depression at the center and a thicker rim all around. Nons are brought to the table with the decorated side up, then torn into irregular chunks which are stacked on the bread plate. Every region has different varieties of non, most prominent are:

• Obi non is the staple bread of Uzbek cuisine. Obi nons are mentioned in one of the oldest written works, the Epic of Gilgamesh. Obi nons are baked in clay ovens called tandir.
• Samarkand non. In different areas of Uzbekistan, obi non is baked in different ways. In Samarkand, small thick obi nons, the shirma nons are the most popular.
• Bukhara obi non sprinkled with sesame or nigella, making a delicate aroma..

Breads