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 Uzbek culture is one of the most ancient and refined in Central Asia. One particularly distinctive and well-developed brunch of Uzbek culture is the national cuisine. Unlike their nomadic neighbours, the Uzbeks have a settled civilization for centuries. Between the deserts and mountains, in the oases and fertile valleys, they cultivated grain and domesticated livestock. The resulting abundance of produce allowed them to enriched their cuisine.
The seasons greatly put the influence on the composition of national foodways. In summer, fruits, vegetables, and nuts are widely used in cooking. Fruits grow in abundance in Uzbekistan - grapes, melons, apricots, pears, apples, cherries, pomegranates, lemons, figs, and dates. Vegetables are also plentiful: eggplants, peppers, turnips, cucumbers, and luscious tomatoes, there are also some less known species of vegetables such as green radishes, yellow carrots, dozens of pumpkin and squash varieties. Cooking in winter time traditionally consist of dried fruits, vegetables and preserves. Noodles or pasta dishes are also usual for winter time.
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In general The Uzbeks prefer mutton to other kinds of meat. It is the main source of protein in the Uzbek cuisine. Fat-tailed sheep are well known not only for their meat and fat as a source of cooking oil, but also for their wool. Beef and horsemeat are also consumed, less camel and goat meat. The wide choice of bread, usual or leavened is a staple for the majority of the population. Round unleavened bread, or Lepeshka, is usually baked in tandur (round ovens made of mud), served with tea and other meals, they are often sold on street corners and make an appetising meal with Shashlyk -skewered chunks of mutton barbecued (kebabs) over charcoal and served with sliced raw onions. Some kinds of Lepeshka is cooked with onion or meat, others sprinkled with sesame seeds. Uzbeks are very proud of the quality and variety of their bread. Samsa - baked triangle paste stuffed with mutton or beef or chicken or cheese, they are also sold in the street, but the quality is variable. Manty are large dumplings stuffed with meat and cooked on water steam. Shorpa is a meat and vegetable soup.
Central Asia region has a wide variety of delicious fermented dairy products. The most popular - katyk, or yoghurt made from sour milk, and suzma, strained clotted milk similar to cottage cheese. Katyk and suzma are very often added in salads, soups and main courses as a garnish. The dough and batter are also made of milk products, this definitely result in the unique and delicious flavor.
Well-known around the world The Uzbek Palov (pilaff), is one of the main dishes in uzbek cuisine. It is cooked of boiled and fried meat, onion, carrot and rice. Sometimes also may be added raisins, barberries, chickpeas, or fruits to meet the best taste. The Uzbeks are very proud of their skills to cook the most delicious and tasteful palov in Central Asia. The Oshpaz, or master chef cooks palov on the open flame, sometimes serving up to 1000 people from a single cauldron on holidays or on special occasions, like weddings. It certainly require years of experience and practice to prepare a dish, sometimes containing up to 100 kilograms of rice.
Uzbek dishes are not really spicy, the Uzbeks generally use black cumin, red and black pepper, barberries, coriander, and sesame seeds, but also cilantro (fresh coriander), dill, parsley, celeriac, and basil. Other species include wine vinegar, mildly applied to salads and marinades, and fermented milk products.
Tea is a very reverent beverage in the finest oriental traditions, it is a drink of hospitality. Firstly it is served to the guests and then to the family members. There is also a kind of system of cooking, serving, and consuming the tea. Green tea is more popular in Uzbekistan then black one, but black tea is preferred in Tashkent. In both kinds the one may add milk or sugar. Tea drinking ceremony consists not only of tea but also serving samsa, bread, halva, and different fried food.
 The Chai-khana (teahouse) is an obligated symbol of traditional Uzbek culture. Always placed in shade, near cool and refreshing stream or river, the chai-khana has always been the place of meeting for oriental people. Uzbek men in robes take sit in Aivan- arbour covered with carpets and pillows, around low table, enjoying delicious palov, kebab and endless cups of green tea while chatting, finding out the news and meeting friends.
Placed on the historic crossroads of cultural exchanges Uzbek cuisine is still developing, sometimes taking the best from Russian, Tartar, Dungan, Korean, German, and Tajik cuisines. In general there was a strong Russian influence: borsh- is a beetroot soup, entrecote is beef steak, cotlet are grilled meat balls. Pel'meni- very similar to ravioli, but originated in Ukraine, basically small boiled dumplings of meat and onion, sometimes served in a vegetable soup.
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