UZBEK CUISINE

Uzbek cuisine arose as a result of the coexistence and mixing of several cultures, long-term development in the region of the Fergana oasis, Tashkent and Samarkand - an important trade crossroads for all of Asia. The mixing of Persian and Turkic culture, which occurred in the 10th-12th centuries, so characteristic of Uzbekistan, had a particular influence. From here one can trace the characteristic community of Uzbek and Tajik cuisine. At the same time, there is a serious difference from the cuisine of the closest geographical neighbors of the nomadic peoples Kazakhs, Karakalpaks and Turkmens.

 

After the annexation of Central Asia to Russia in the 19th century, the cuisine of the Uzbek people experienced a boom in culinary development. Vegetables such as potatoes, tomatoes, cabbage, radishes, etc. began to be grown. This contributed to the enrichment of the cuisine with new dishes.

 

However, many recipes have a long history and are mentioned in the works of Avicenna and other famous scholars and figures from the Middle Ages.

 

There are noticeable differences between regions in Uzbek national cuisine. In the north, the main dishes are pilaf and dough dishes. In the south of the country, multi-component dishes made from vegetables and rice are preferred. In the Fergana Valley, they prepare a darker and fried pilaf, in Tashkent it is lighter.