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Uzbek cuisine refers to the traditional food and cooking styles of the Uzbek people. It is characterized by the use of various meats, grains, and vegetables, with influences from Central Asian, Turkic, and Persian cuisines.

History

The history of Uzbek cuisine is deeply intertwined with the history of the Uzbek nation, which has been influenced by various cultures and civilizations over the centuries. The cuisine has evolved over time, incorporating elements from the culinary traditions of the Turkic, Persian, Arab, and Russian peoples.

Ingredients

The staple ingredients in Uzbek cuisine include mutton, beef, chicken, and various types of grains, particularly rice and wheat. Vegetables such as carrots, onions, garlic, tomatoes, and peppers are also commonly used.

Dishes

Some of the most popular dishes in Uzbek cuisine include:

• Plov: A rice dish cooked with meat, carrots, and onions. It is considered the national dish of Uzbekistan.
• Shashlik: Skewered and grilled cubes of meat, similar to kebabs.
• Manti: Steamed dumplings filled with meat and spices.
• Lagman: A noodle soup with meat and vegetables.

Beverages

Traditional Uzbek beverages include tea, both green and black, which is often served with meals. Ayran, a yogurt-based drink, and shubat, a fermented camel's milk, are also popular.

See also

• Cuisine of Central Asia
• Cuisine of the Turkic peoples
• Cuisine of Iran

References

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