Particularly distinctive and developed aspect of Uzbek culture – its cuisine. In contrast to the nomadic neighbors, the Uzbeks have had strong and settled civilization for centuries. Between the deserts and mountains, the oases and fertile valleys, the people grew wheat and bred cattle. As a result, an abundance of products allowed the Uzbek people to express their unique tradition of hospitality, which in turn enriched their cuisine. Seasons and especially winter and summer, have an influence on the composition of the main menu. Summer – fruit, vegetables and nuts are ubiquitous.
Fruits in Uzbekistan grow in abundance – grapes, melons, watermelons, apricots, pears, apples, quinces, persimmons, cherries, pomegranates, lemons and figs. Vegetables are less plentiful, including some lesser-known varieties of green radishes, yellow carrots, gourd family, in addition to the usual eggplants, peppers, turnips, cucumbers and juicy tomatoes. Winter diet traditionally consists of dried fruit (dried fruits) and vegetables and canned products. Noodles and pasta type dishes – also a common food in the cooler seasons of the year. In general, the lamb – the preferred source of protein in the Uzbek kitchen. Sheep are valuable not only for their meat and the rump (the source of fat for cooking), but also for their wool. Beef and horsemeat are also used in food in significant quantities. Camel and goat are less widespread. Uzbek dishes are not particularly sharp in taste, though spicy. Some spices used in cooking: black cumin, red and black pepper, barberry, coriander and sesame seeds (til).