page_title: Culture of Uzbekistan
section_title: Cuisine
hierarchical_section_title: Culture of Uzbekistan / Cuisine
caption_attribution_description: Tandyr Kabob - mutton prepared in tandyr (Uzbek dish)
context_page_description: The culture of Uzbekistan has a wide mix of ethnic groups and cultures, with the Uzbeks being the majority group. In 1995, about 71% of Uzbekistan's population was Uzbek. The chief minority groups were Russians, Tajiks, Kazaks, Tatars, and Karakalpaks, and other minority groups include Armenians and Koryo-saram. It is said however that the number of non-indigenous people living in Uzbekistan is decreasing as Russians and other minority groups slowly leave and Uzbeks return from other parts of the former Soviet Union.
context_section_description: Uzbek cuisine is influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is part of various Uzbek dishes.
  Uzbekistan's signature dish is palov (plov or osh), a main course typically made with rice, pieces of meat, and grated carrots and onions. Oshi Nahor, or Morning Plov, is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration. Other notable national dishes include: shurpa (shurva or shorva), a soup made of large pieces of fatty meat (usually mutton) and vegetables; norin and lagman, noodle-based dishes that may be served as a soup or a main course; manti, chuchvara, and somsa, stuffed pockets of dough served as an appetizer or a main course; dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course.
  Green tea is the national hot beverage taken throughout the day; teahouses (chaikhanas) are of cultural importance. The more usual black tea is preferred in Tashkent, both green and black teas are typically taken without milk or sugar. Tea always accompanies a meal, but it is also a drink of hospitality, automatically offered green or black to every guest. Ayran, a chilled yogurt drink, is popular in summer, but does not replace hot tea.
  The use of alcohol is less widespread than in the west, but wine is comparatively popular for a Muslim nation as Uzbekistan is largely secular. Uzbekistan has 14 wineries, the oldest and most famous being the Khovrenko Winery in Samarkand (est. 1927). The Samarkand Winery produces a range of dessert wines from local grape varieties: Gulyakandoz, Shirin, Aleatiko, and Kabernet likernoe (literally Cabernet dessert wine in Russian). Uzbek wines have received international awards and are exported to Russia and other countries in Central Asia.
  The choice of desserts in Bukharan Jewish and Uzbek cuisines are limited. A typical festive meal ends with fruit or a compote of fresh or dried fruit, followed by nuts and halvah with green tea. A Bukharan Jewish specialty for guests on a Shabbat afternoon is Chai Kaymoki - green tea mixed, contrary to the standard Uzbek practice, with a generous measure of milk (in 1:1 proportions) and a tablespoon of butter in the teapot. The tea is sometimes sprinkled with chopped almonds or walnuts before serving.
caption: Tandir Kabob - Mutton prepared in the tandir oven
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