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Cuisine

The most common are: pilaf, shashlik, samsa, manti, shurpa, lagman, beshbarmak, khanum, hasyp, mampar, chuchvara, oriental sweets and other delicious dishes of Uzbek cuisine.

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  Pilaf – a dish of rice, oil, meat, carrots, in each Uzbek city there is its own unique recipe of making this delicious Asian national dish;
  
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  Shish kebab – meat dish which is prepared on an open fire, a variety of different options and ways of cooking;
  
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  Samsa – triangular pies of flaky pastry with a filling of meat, potatoes or pumpkin, baked in a special oven – tandoor;
  
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  Chorba – soup from fresh sheep meat and vegetables;
  
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  Nohut – Central Asian large peas, stewed with sheep meat;
  
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  Oriental dumplings – steamed dish of unleavened dough with a filling of cut meat or pumpkin, sheep fat, onion with traditional Uzbekflavoring – zira and black pepper.
  

Culture

Unique folk crafts: ceramics, wood carving, ganch (carving on plaster), making national knives, chasing, carpet weaving, silk and han-atlas, painting on leather and dried gourd, embroidery with gold thread and beads, suzanes, national clothes ( chapans, skullcaps) and much more

-tourism, skiing, horse ride, rafting, trekking, mountaineering, fishing and safari

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