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Muslima N. Features of Uzbek national cuisine. Eurasian Academic Horizons. 2024; 1(4). Available at: https://eahjournal.ru/PDF/01EAH424.pdf (in Russian).
Features of Uzbek national cuisine
Muslima Narziqulova
Abstract. This article examines the characteristics of Uzbek national cuisine, shaped by the region’s unique geographic location and historical traditions. It describes the classification of main dishes, including meat and flour products, soups, bakery and confectionery, as well as beverages and dairy products. Particular attention is paid to the traditions of food preparation and serving, as well as the use of national utensils. Issues of culinary etiquette and the recognition of Uzbek cuisine internationally are also discussed. The article is intended for a wide range of readers interested in the culture and gastronomy of Uzbekistan.
Keywords: Uzbek national cuisine; national dishes; pilaf; tandoor; cooking traditions; international recognition
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