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Uzbekistan Cuisine: Plov, Shurpa, Manty, Shashlik, Somsa

             

Uzbek cuisine is one of the most colourful of Oriental Cuisines. The Uzbek national cuisine has a centuries-old history and the development of the cuisine had come from the countries of the Great Silk Road as well as the local rulers used to bring the best culinary experts from the conquered lands.

Uzbek "Pilaf" is a very solemn food. It can be considered as an everyday dish as well as a dish for solemn and great events like weddings, parties and holidays. Rice is the most important ingredient of pilaf and special spices, raisins, or peas will be added to give it extra flavour.

Traditionally Uzbek breads are baked inside the stoves made of clay called "Tandyr". These fragrant breads are known to be crispy and tasty. Even the greatest scientist of medicine, Avicenna used Uzbek bread to cure people of diseases.

A special importance is placed on soups. Uzbek soup is rich in vegetables and seasonings and contains lots of carrots, turnips, onions and greens. Popular soups is Shurpa.     

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