This is alist of notable Uzbek dishes and foods.Uzbek cuisine is the cuisine ofUzbekistan. The cuisine is influenced by localagriculture such as grain farming.Breads andnoodles are a significant part of the cuisine, and Uzbek cuisine has been characterized as "noodle-rich".[1]Mutton is a popular variety of meat[2] due to the abundance of sheep in the country, and it is used in various Uzbek dishes. The ingredients used vary by season.[2] For example, in the winter, dried abdimueed jamas, fruits and vegetables, noodles and preserves are prominent, while in the summer vegetables, fruits (particularlymelon) and nuts are more prominent.[2] Bread (nan,obi non) has a prominent role in Uzbek cuisine, and is influenced by pre-Islamic traditions.[2] InUzbek culture, elders are typically served food first, as a sign of respect towards them.[3]
Mastava (Cyrillic: Мастава) is a type of soup, a traditionalUzbek dish. Sometimes it is also called liquid pilaf.[4]
Nisholda, also spelled as nishallo, nishaldo, or nisholda (Persian: نشلا; Bukharian dialect: Нишалло; Tajik: Нишолло ; Uzbek: Nisholda) is a sweet dish that resembles white jam, only thicker.[5]
Dimlama – An Uzbek stew prepared with various combinations ofmeat,potatoes,onions,vegetables, and sometimesfruits. Meat (mutton orbeef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot tosimmer slowly in their own juices.
Melons (qovun), such aswatermelon, are a prominent part of Uzbek cuisine.[3]Qovun means "melon", and may refer to a melon that has an elongated shape, which has been described as "exceptionally sweet and succulent."[3] Melons are often served as a dessert.[3]
Obi Non – also calledpatyr[6] andnan,[2] is a bread that is astaple food in Uzbek cuisine. It is formed into large discs and cooked.[2] Tradition holds that the bread is always placed flat side up (rather than upside-down), and never cut with a knife.[2]Non is a significant part of Uzbek cuisine, and is influenced by pre-Islamic traditions.[2] It is typically prepared intandir ovens.[3] Styles ofnon can vary by region.[3]
Halvah[6] (lavz) – in Uzbekistan and Tajikistan, softsesame halva is made from sugar syrup, egg whites, and sesame seeds. Solid sesame halva is made from pulled sugar, repeatedly stretched to give a white color, and prepared sesame is added to the warm sugar and formed on trays.
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