Is Uzbek cuisine actually to die for?
Uzbekistan is landlocked by five landlocked countries
in Central Asia, meaning you have to go pass at least two countries to get to any
ocean or sea. The former Soviet Republic has a diverse cultural heritage due to
its storied history and strategic locations on the Silk Road, like Samarkand,
Bukhara, and Khiva. Naturally, Uzbekistan food is diverse and alluring. Among
them, there are national dishes that are commonly and regularly eaten by the
residents, such as Samsa, a pastry filled with meat, Lagman, rich soup with meat
and noodle, Ssashike, kebab, Manti, steamed dumpling, Non, tandyr baked bread,
and Plov, rice pilaf made with carrots, beans, and meat. These dishes are
created under the influence of Turkic, Kazakh, Uyghur, Mongolian and many other
cultures over a long period of time.
Among those national dishes, Plov, or Osh, is
the most popular and distinguished Uzbek dish. It is not only eaten at special
occasions but also weekly or daily. Plov is similar to pilaf but cooked in a deep
cast-iron pot over an open fire. The pot is so huge that can prepare over 200
servings per cooking. It is oily and greasy as the dish is cooked in various oils
and with fatty sheep meat. It is a filling dish to both stomach and heart. Food
experts and nutritionists say Plov and other Uzbeks national dishes are so
salty, oily, and calorie-rich that cause the highest diet-related deaths in the
world.
Is it just food that causes dietary problems
or the people that eat too much of the food?
Enjoy reading the article and learn about
Uzbek’s traditional national dishes.
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