Mouthwatering foods

Uzbek cuisine is known for its rich flavors throughout the post-Soviet region and beyond. It is a fusion of Turkic and Persian cooking traditions with a history extending back thousands of years. Although Uzbek food is often high in meat, everyone can find a dish that they enjoy. In addition to meat-heavy dishes, there are treats made from dough, fresh vegetables, and dried fruits or nuts.

Uzbekistan, the most populous Central Asian country, is diverse, and this variation can be seen in gastronomy across the country. For example, residents of Tashkent, the capital city, are known to prefer lamb over other types of meat in cooking. There are several meals created using horse meat in the north-eastern region, including "naryn" and "beshbarmoq."

Khorazm, the country's far western region, is famous for its "tukhum-barak" (a crescent or square ravioli filled with egg filling), which can be boiled or fried. It also has its own "shivit osh," which is made using a green colored (dill-based) pasta rather than rice. "Somsa" (a meat or potato filled oven baked dough/or fried with greens or squash filling) is another popular lunch food in Uzbekistan, which comes in a variety of varieties across the country. It can be round, square, triangle, or envelope shaped.