Tuck into Uzbek cuisine for a taste of Central Asia
Tuck into Uzbek cuisine for a taste of Central Asia
Among many other things that Uzbekistan is famous for, cuisine is perhaps one of the most important. By virtue of its location, Uzbekistan can grow fruits in plenty like melons, apricots, grapes, lemons, figs, pomegranates, dates, pears and vegetables including radishes, pumpkin, peppers, turnips, yellow carrots, cucumbers, tomatoes etc. In spite of being a relatively new country, Uzbekistan always had a settled civilization. The country has an abundance of fertile valleys nestled between the mountains and deserts that provide for an ideal thriving ground for the cultivation of grains. Apart from growing fruits and vegetables, the Uzbeks also domesticated livestock. Meat from horse, sheep, goat, cow and camel are consumed in great quantities and is considered the most important source of protein. Besides meat, sheep also provide oil which is used for cooking and their wool is used for knitting cardigans and sweaters.
Some of the most common Uzbek food items include bread, plov, samsa, halva, kebab and various other dried fruits. Each of the items has its own specialty that makes Uzbek cuisine extremely delicious and appealing. Bread which is their staple food comes in varied forms leavened, unleavened, flat bread or naan. The latter is baked in tandoor ovens which gives it a unique taste. Bread being a staple food, can either be eaten with tea or independently. To make the flatbreads more delectable and also to bring in a little variation, the dough is sprinkled with onions, meat, curry powder, chilli powder and then topped with sesame seeds.
Next, comes the plov' regarded a trademark of Uzbek cookery. It is mostly prepared with fried and boiled rice, carrot, meat, chickpeas, raisins, onions and fruits. It is a delicacy which is cooked with a lot of care and tending. Apart from plov' there is another thing the Uzbek people are extremely indulgent about which is the tea. There is an array of foods available to be had with the tea only including samsa, bread, halva, kebab etc. According to the ancient Oriental tradition, tea is first offered to a guest as a mark of hospitality. Uzbeks mostly prefer green tea and black tea.
The fact that tea is a part of their social life is reminiscent in the way choyhona' or teahouses have come to occupy a place at the corner of every important road in Uzbekistan. It is a place where people gather and interact with one another regarding issues galore over endless cups of tea and to the accompaniment of different delicacies. The teahouse is built in a cool place especially around the lakes where robed Uzbeks assemble.
Going by the items served in a typical Uzbek meal, one would believe that Uzbek foods are very hot and spicy. But on the contrary they are quite light because the spices and herbs used in Uzbek items consist of black cumin, barberries, red and black peppers, coriander, sesame seeds, parsley, dill, cilantro and basil. Other seasonings comprise wine vinegar, which is mainly applied to salads and marinades and also fermented milk products.
It's absolutely safe to try Uzbek food which is not only delicious but also good for your health because of a high nutrition content! But the most pertinent question here is where would you get authentic Uzbek food in the New York Area? Go to the restaurant 1001 Nights and you will get completely mesmerized by the mind blowing taste.
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