The national cuisine of Uzbekistan
The national cuisine of Uzbekistan is a culinary miracle. The menu of national food is notable for its balance and variety.
Here you can enjoy food for every taste that can win the hearts of even the most inveterate and skillful lovers of cuisine. Variants of national dishes for consumption in winter are presented in the widest way: hot, liquid, spicy dishes are the best way to warm up in winter.
You can try them everywhere, from a simlpe catering outlet to a luxury restaurant. The most popular are fragrant pilaf, hot mastava, nourishing chuchvara, and hearty shurpa.
Moreover, the dishes are high in healthy ingredients and easy to digest.
Pilaf is savory food of rice, meat, and vegetables. It is traditionally cooked over a fire. Each region cooks pilaf in its way. Fergana pilaf is worth mentioning because it is a nourishing dish with a little chili pepper added for great warmth during cold winter.
Mastava is a hearty rice soup with vegetables in lamb’s broth, usually with meat-balls. What could be better than a hot, tasty soup in cold weather!
Chuchvara is a delicious and filling dish. Tender dumpling are served in a fragrant and rich broth.
Shurpa is a soup made of lamb. This dish has an amazing taste with a boiling, pouring broth, which is served with delicious lamp meat on the bone and the freshest vegetables.
Norin is one of the most delicious and favorite Uzbek national dishes, and many people think that it is very difficult to prepare. But in fact it is not.
Halim – Cleaned and ground wheat, onions, mutton and some oil are used to make Halim. The color of the halim is changed by the addition of products such as cinnamon and sugar. It is boiled and cooked for a long time. In Bukhara and Samarkand regions it is also known as “halisa”.
