Uzbek national cuisine

[kasymov]

It is a fact that the country of Uzbekistan is relatively new having gained their independence in 1991. One of the most important actualities of this country is that their culture is among the oldest and most refined in Central Asia. One precisely unique and most advanced aspect of the country of the culture is Uzbek national cuisine. The Uzbeks have had a civilization that has settled over the year, not like their nomadic neighbors. The Uzbeks have domesticated livestock and cultivated crops. Due to the abundance of produce, they have been able to show their robust tradition of hospitality which has thus enriched the Uzbek national cuisine.

The seasons, especially summer and winter, hugely influence the composition of a menu. In winter, the diet comprises of vegetable, preserves and dried fruits. Pasta-type meals are also familiar chilly-weather fare. The summer diet traditionally consists of nuts, fruits, and vegetables. Examples of fruits grown in Uzbekistan include lemons, apples, dates, figs, melons grapes, apricots, and pomegranates. Vegetables are also in abundant including some species that are less popular with the rest of the world. They include yellow carrots, green radishes, dozens of pumpkin and squash variety in addition to cucumbers, turnips, and eggplants.

In the Uzbek diet, mutton is a preferred source of protein. Horsemeat and beef are also eaten in proper amounts. The less common type of meat includes the camel and goat meat. There is a variety of bread both leaven and unleavened bread and is a staple food to a majority of the population.

Central Asia is well-known for the richness in their fermented dairy products. A lot of dough and butter are generated with products of sour milk that leads to a delicious and unique flavor.

The Uzbek version of pilaf, well known as Palov, is the top of their cookery. It comprises of boiled and fried meat, rice, carrots, and onions; incorporated with chickpeas, raisins, barberries or fruits added for variation.

Modern-day Uzbek national cuisine goes on developing, reflecting the ethnic variety within its borders.

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