Uzbek cuisine certain stratum of Uzbek culture

Shashlik

Talking about shashlik one immediately imagines sappy flavoured meat on the skewer. The traditional Uzbek shashlik is cooked from mutton, but it also can be prepared from beef, poultry, chicken and fish.
This dish is very delicious and nourishing at the same time.



Almost in every café, restaurant or even chaykhona (traditional Uzbek place for drinking tea) you may taste shashlik.
Preparing shashlik is very delicate work, and exactly in Uzbekistan you may enjoy the unforgettable taste of Uzbek national dish - shashlik.



Manty - the dish that is eaten by hands. The dish is often served with sour milk or fried onion.

Shurpa

Shurpa is a meat bouillon, which is widespread in Uzbekistan as a first course.
In Central Asia and in Uzbekistan particularly shurpa is a symbolic dish. Shurpa is not only amazingly delicious, but also therapeutic cooking at the same time. It has restoring, stimulating and even relaxing features.
Traditionally shurpa consists of meat, vegetables and various spices.

In Uzbekistan there are two types of cooking shurpa. They are kaurma (fried shurpa) and kaynatma (boiled shurpa).

From the above we can say that shurpa is the property and loved national food of Uzbekistan people and guests of the country.

Lagman

Lagman is a kind of cooking that can be attributed to both the first and second dishes. Lagman consists of meat and vegetable (main) part, called vadzhi; and noodles.
Noodles in lagman plays the role of the main distinguishing feature.


Usually lagman is served in deep plates (“kosa” in Uzbek) and such ingredients as sour milk (“katyk” in Uzbek) and greens perfectly complement the dish.

Khanum

The traditional Uzbek dish Khanum is cooked from meat and dough.
It is also can be described as meat loaf, that is steamed. Khanum is served on a table with vegetable sauce and sour cream.
In Uzbek national cuisine there are many different kinds of cooking khanum, depending on the region of the country.
Uzbek traditional cooking may be different in various regions of Uzbekistan. This is due to the fact that culture of neighboring peoples influenced a significant impact on the diversity and originality of the recipes of Uzbek cuisine.
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