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Uzbek cuisine

Dairy products of Uzbekistan
Published: 18 august 2015

Milk in Uzbekistan is the starting ingredient for producing many different products. It’s kaymak, katyk, suzma, kurt and interesting drinks as ayran, chalop, goudja and even soups. The methods of processing of milk go back to remote ages and each Uzbek dish holds a great historical logic and wisdom.  Otherwise how we can explain that milk wasn’t spoiled at the temperature of 40-50C. Kaymak Kaymak is the whipped fatty part of milk that can easily substitute butter. Milk in Uzbekistan is very fat (5.2% fatness) and that’s why it takes only to boil milk and skim fat to get kaymak. The product is often spread on bread or added to different dishes and delicate sauces and dressings. Katyk Katyk is sour milk, the nearest relative of clabber. It’s produced from skimmed milk where we add the starter. After 6-8 hours the most delicious drink appears. There’re ...

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Uzbek bread
Published: 02 march 2015

Bread is a very important staple for Uzbek people at all times. The bakers are baking round bread with love and doing their best. That’s why round bread whether for wedding, holiday or for every day is beautiful and tasty. Breads There’re a lot of sorts of bread in Uzbekistan. The round bread with meat, onion and even pumpkin is very popular among Uzbek people. Bread was often made from cornmeal in ancient time. To make it more nutritious, bakers add pumpkin inside. The popular sort of bread is patir. Dough is made from milk with yeasts and butter. Then dough divided into small part and is rolled out. After making round share it’s baked in tandir (a special oven). There’s another sort of round bread – shirmoy non. The dough’s made from crushed peas and brewed by anis.  After it the bread are baking in tandir. At the end of XIX century there was...

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Uzbek wine
Published: 22 january 2015

Wine in Uzbekistan has been known from ancient times. It’s full of taste drink which also can be useful. While drinking you get pleasure and make your health stronger. Avicenna noted that red wine could improve blood circulation of the brain. Today there are many kinds of wine, which can differ in taste depended on the grade of grapes. It is considered the sunnier weather the better taste of the grapes. So Uzbek wine is famous with its sweetness and low acidity.  The sweetness of grapes is 29% and it gives unique taste. Wine making has been known in Uzbekistan from ancient times. From year to year this brunch of industry has been improving which is based on ancient recipes and traditions. Where the wine is produced Almost all regions of Uzbekistan have appropriate conditions for growing grapes. These are fruitful soil, good climate and as a result the best harvest. In spite...

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Samsa - honorable dish of the Uzbek cuisine
Published: 25 november 2014

Uzbek cuisine is a kind of branch of applied art and, perhaps, the rich cuisine ofCentral Asia. Its main distinctive and the most piquant feature is the intensive use of the meat. You know that only inUzbekistanyou can taste such wonderful dishes like pilaf, shurpa, lagman, damlyama and of course samsa – one of the honorable dishes of the Uzbek people.  Uzbek Samsa is pastry dough with different types of filling (meat filling – lamb, beef, chicken, vegetable filling – pumpkin, potatoes, onion). Bu the main flavor that gives the dish such a delicious taste is spices – zira, black and red pepper, sesame seed, which is known as necessary component in the Uzbek cuisine. It is important to know the right proportions of dough and filling for preparing samsa. There are many recipes of its cooking. Usually samsa is cooked from flour, water, salt, meat or vegetable fi...

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Pilaf - uzbek national dish
Published: 21 november 2014

As is known Uzbek cuisine is closely connected with the Uzbek culture, traditions and language. Since ancient times the Uzbek people led as nomadic and sedentary life, which prompted to borrowing of culinary traditions and variety of dishes. During its thousand-year history, the Uzbek cuisine had got its own specific feature, that’s why it is so popular abroad.  Today we will speak about one of the main traditional Uzbek dishes – pilaf. Uzbek pilaf is one of the achievements of Uzbek cuisine. This honor and favorite dish is cooked for each event inUzbekistan. If the pilaf is cooked without any cause, it is cooked by women, if there is a festive event, it is cooked by men or special master on pilaf cooking – ashpaz. There are many recipes of this wonderful dish. The Uzbek cuisine has more than 60 recipes. Each region ofUzbekistanhas its own unique recipe of this hon...

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Sumalyak
Published: 23 april 2014

  Sumalyak is a festive dish of Uzbek cuisine, prepared from sprouted wheat. As a rule it is prepared during the celebration of Navruz. In ancient time sumalyak was prepared before spring planting. This traditional Uzbek dish is cooked in a kettle on cottonseed oil with the addition of flour for 20-24 hours. It is noteworthy that for the preparation of this dish people use stones. There is a legend, who will find the stone, he must make a wish and it will come true.   There are also several legends about the origin of sumalyak. One of them says: people, who settled in Central Asia, engaged in farming. Once extremely severe cold came in winter, of course people were not ready to such bitter cold. Food stocks run out. People had to gather sprouted wheat grains and cook food from stocks. Having tasted unappetizing dish, defenders of the city felt burst of force and energy, that be...

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Halva is the oriental sweet.
Published: 17 april 2013

Halva is the most popular oriental sweet, it is wide-spread in countries of the Middle East and the Balkans. In Arabic, halva means "sweetness". Originally this gorgeous dessert were prepared  in Iran, in the 5th century BC. Cook, who prepares halva is called kandalatchi. Usually the basic ingredients of halva are sugar (or honey), licorice root, also walnuts, sunflower seeds, almonds, sesame seeds, peanuts, etc. There are some kinds of halva: tahini halva, halva with oil seeds and nuts, sunflower halva, halva with cotton candy, halva made of flour, halva made of vegetables and milk, peanut halva, etc. Usually halva is cooked manually. Sunflower halva is very popular in Eastern Europe. Its basic ingredients are grinded sunflower seeds. Nut halva is prepared  from different types of nuts: walnuts, peanuts, cashews, almonds and pistachios. Tahini (sesame) halva is cooked  fr...

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Sherbet - favorite drink of the famous Scheherezade.
Published: 17 april 2013

Sherbet – is oriental sweet, in Arabic «sharba» means “drink”, has a very refreshing taste and aroma. In ancient times it was a spicy drink that is sold in the Middle East. It was made of fruits. It’s said that it was  favorite drink of the famous Scheherezade. In the 16 century this delicacy came to Europe, and here it became a very popular. It was used not only as a drink but it was eaten with spoon. Nowadays sherbet refers to the eastern sweets, resembling soft candy, often it is prepared from condensed milk, and also it is a creamy fondant with different ingredients - raisins, nuts, vanilla and other spices. Some kinds of fruit ice - creams have the name sherbet.Thanks to these ingredients it is very nourishing. Fruit juice, puree, water, sugar, milk and cream, sometimes eggs are used to prepare sherbet. Tasting this oriental sweet you will su...

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Dried melon is the constant attribute of the eastern tea.
Published: 12 april 2013

One of the constant attributes of the eastern tea is dried melon. This wonderful product differs not only with taste, but it has the properties that give beauty, strength and health. It is believed that for the first time melon appeared in Central Asia. Farmers make much effort in order to gather good fruits of which will be made dried melon. During the preparation it doesn’t lose its nutrients and vitamins and remains as useful as fresh, that’s why dried melon is made only from the best fruits. Thus, it is not only very tasty snack, but also a product that strengthens and tones organism, positively effect on the human digestive tract, and enriches the body with vitamins. It is believed that a couple pieces of melon can improve your mood because it contains serotonin – “Hormone of happiness”. It is said in the east: “Melon makes hair shiny, young eyes,...

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Garnet – oriental “king” of fruits
Published: 07 february 2013

Garnet is one of the ancient fruits known to a man. It always was popular in the Middle East, it was known in ancient Rome. Motherland of the garnet is South Africa and Central Asia.In the East the garnet is considered the symbol of fertility and friendly feelings. Also from ancient times in the East the garnet has been the “king” of fruits, that is why there is a “crown” on its top. It has many seeds-children – till 1000-1200 in each fruit. In Central Asia and Middle East the garnet is called “anor” and its derivatives “narr” – in Turkic. Many philosophers and scientists of antiquity wrote about medicinal properties of the garnet. In customs of many nations the seeds of the garnet are consider the symbol of indissoluble ties.In the East flowers and fruits of the garnet symbolize friendship, that is why when going to the guests ...

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Winery in Samarkand
Published: 31 january 2013

 "The truth is hiding in the wine,It is a constant view of mine.Wine may taste bitter as my life,But it can cause a lot of drive.And every morning at the dawnI feel as if I'm on the throne.A crystal glass, and earthenwareAre the only things of which I care!"(arbitrary translation of Omar Khayyam)   And it is the truth, warm and sunny Uzbekistan is a beneficial place for vine growing. Sunny Samarkand, second capital of Uzbekistan, is famous not only for its ancient historical sights, but for vineyards. That promoted opening of the fist winery in Uzbekistan. Thus, the winery was built in Samarkand.Today guests of Samarkand can visit the winery after Prof. M.A.Khovrenko. The winery was opened in 1868. The founder was the Russian entrepreneur D.M.Filatov. He achieved excellent results, and in 1883 on the International fair of wines and brandies in Paris he won the golden medal. La...

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Uzbek dishes
Published: 01 may 2012

A wide usage of meat is peculiar to the Uzbek national cuisine. Traditionally the Uzbek prefer mutton, they eat beef very seldom, and more rarely they use horse meat for cooking some kinds of meal (bologna and etc.).The characteristic feature of modern Uzbek national cuisine is the usage of different vegetables such as carrot, pumpkin, potatoes, tomatoes, turnip and others, for cooking meal. Although potato, cabbage, tomato, aubergine have begun to cultivate in Uzbekistan since the end of the XIX century, today these vegetables are grown and used all over Uzbekistan. Different herbs both cultivated and wild found wide application in the Uzbek cuisine. Such seasonings as coriander, mint, basil, red pepper and others are added to the meal in rather big doses.Flour and grain make the base of the greater part of Uzbek dishes. The majority of different and difficulty cooked flour dishes indic...

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