Food Tourism in Uzbekistan
Gastronomy is one more reason to fall in love with Uzbekistan. Having arrived to our country, you can refuse any excursion, but you will never refuse food, especially here, where even at the airport the air is saturated with the smell of delicious dishes.
The gastronomic trip to Uzbekistan will give you an unforgettable taste experience for the whole year and you will certainly want to repeat it even at home.
7 facts about Uzbek food:
✔️ The most delicious bread is in Uzbekistan;
✔️ Many Uzbek dishes are cooked on the open fire (hearth);
✔️ Uzbek food is normally fat and high-calorie;
✔️ AUzbeks drink hot tea after the meal;
✔️ Uzbeks eat lamb, beef and horse meat (horse sausage – kazi);
✔️ In Uzbekistan, guests are greeted with fragrant tea and break a cake, and escorted by delicious pilaf;
✔️ Special tea ceremony (before to pass tea to the guest, a bowl of tea is poured into the teapot three times, and tea is served to the guest on the fourth).
Uzbek cuisine
Uzbek cuisine is, perhaps, one of the most diverse and colorful in the world. If you want to enjoy the most delicious pilaf in the world, succulent lamb on charcoal, the tandoor-kebab, the spicy lagman or the crispy samsa – visit Uzbekistan!
Traditional Dishes
Uzbek bread – non, patyr, shirmoi-non, katlama.
Dishes from the dough – soms, manty, khanum, chuchvara, naryn, kovurma lagman.
Rice dishes – pilaf, shawl, moshkichiri, moshhurda, mastava, hasip.
Desserts and sweets – fresh and dried fruits, sumalak, halva, halvaitar, nisholda, chak-chak, boogirsak, kushtili, urama (people call it “khvorost” and it translated as brushwood), baklava, pashmak behi-dulma.
Drinks – tea, koumiss, sharbat, ayran, katyk.
Wine making in Uzbekistan
Wine production in Uzbekistan has a very deep history. It is believed that the first grapes were brought here 6 thousand years ago. And even then in Central Asia there was a high technology of winemaking and growing grapes.
The famous Venetian traveler of the middle ages, Marco Polo, who traveled through Central Asia, wrote in his diary:
“Samarkand, Bukhara and other wonderful cities are the places decorated with the magnificent gardens and vineyards. I tasted the wine here. This wine was at least a dozen years old, and it amazed with its excellent quality…”
In 1927, a famous winemaker, Professor M. A. Khovrenko, came to Uzbekistan. He was the first in our country to develop technical methods for the production of fine wines, such as” Gulyakandoz”,” Shirin”,” Liqueur Cabernet”,” Aleatiko”,” Uzbekistan “and” Farkhod”, and organized the opening of the first winery for their production.
