Uzbek cuisine

Uzbek cuisine is influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance and Uzbek cuisine has been characterized as "noodle-rich"., The Village Voice, Dining, 19 January 1999. Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes.

Uzbekistan's signature dish is palov (plov or osh), a main course typically made with rice, pieces of meat, and grated carrots and onions. Oshi nahor, or "morning plov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration. Other notable national dishes include shurpa (shurva or shorva), a soup made of large pieces of fatty meat (usually mutton) and fresh vegetables; norin and lagman, noodle-based dishes that may be served as a soup or a main course; manti (also called qasqoni), chuchvara, and somsa, stuffed pockets of dough served as an appetizer or a main course; dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course.

Green tea is the national hot beverage taken throughout the day; teahouses (chaikhanas) are of cultural importance. The more usual black tea is preferred in Tashkent Both are typically taken without milk or sugar. Tea always accompanies a meal, but it is also a drink of...
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