Uzbek people history goes back to BC. Persians, as well as Turkic tribes influenced gastronomy formation; there is resemblance to Tajik cuisine.
Here, centuries old recipes combined withrelatively new ones that appeared after region became Russian Empire part. Foreign voyagers tasty these during trip to Central Asia.
Cuisine dishes, as rule, high calorie, nourishing, fatty. Most of the time, Uzbeks use mutton (sometimes beef, horsemeat), the bones not separated during cooking (both soups, maindishes). Meat /dough combination is characteristic. Such, for example, manti, lagman, samsa, manpar.
The most famous dish- Uzbek plov. It based on rice, onions, lamb, carrots, dried apricots (orraisins), spices and spices (barberries, zira). However, there more than hundred types of pilaf: by area (Tashkent, Bukhara, Samarkand, Fergana, etc.), season, and celebration. Pilaf taken manually.
Fish practically do not eat. In addition, here mushrooms, eggplants and eggs not popular.
Иouillons are usually fat/ rich, they put meat or fat in tail, cereals (Central Asian beans, mungbean, rice, sorghum, others), vegetables (pumpkin, carrot, turnip, onion). Famous nationalsoups: shurpa, atala, eel, mastava, piev, fermented milk soups, katyk addition. Instead of bread, non-cakes eaten here, which baked using tandoor.
Traditional gastronomy characterized wide spices use: red pepper, turmeric, basil, cilantro, mint, tarragon, barberry, many others.
Meal in Uzbekistan begins and ends with tea (for example, green kok-tea). Served with mulberryjam, dried apricots. Sweets usually made on fruits, nuts, raisins basis.