Not for nothing people from all over the world like and honor the Uzbek cuisine. It is one of the most savoury and various in tastes cuisine in Central Asia. Only names of appetizing Uzbek food make one’s mouth water. Plov, manti, shurpa, shashlik, lagman, samsa have such wonderful smell that one can’t resist the temptation to taste all these dishes piping hot.
Many Uzbek recipes have centuries-old history, and the process of preparing food is accompanied with various rituals, which have which have reached our days. All specific peculiarities of Uzbek food have been forming for centuries.
National Uzbek food is the separate layer of culture of Uzbek people. Unlike their nomadic neighbors, Uzbek people always were a settled nation, which cultivated agriculture and cattle-raising. At their fertile valleys Uzbek people raised vegetables, fruits and cereals; they bred cattle, which were the source of meat, the abundance of which can be seen in most dishes. Undoubtedly, Uzbek food imbibed some culinary traditions of Turkic, Kazakh, Uigur, Tajik, Tatar, Mongolian and other neighboring nations, settled on the territory of Central Asia.
If you want to know more about Uzbek cuisine please visit “The Art of Uzbek Cuisine” http://uzbekcooking.blogspot.com.au/ where you will find many delicious recipes and advices how to cook Uzbek food