Delicious Uzbekistan

In addition to plov, shashlik, or skewered meat, represents another culinary hallmark of Uzbekistan.

The Jizzakh region is renowned for its tandir-kabob, large cuts of lamb slow-cooked over juniper coals. Unlike other regions where meat is suspended over coals in traditional clay tandirs, in Zaamin, the meat is often cooked directly in the ground, covered with juniper needles and earth. This method infuses the meat with aromatic flavors, often served cold as a delightful appetizer.

Another delicacy, hasip, consists of lamb intestines stuffed with a mixture of meat, steamed rice, and spices. While it may seem unappealing at first glance, this dish has historically been reserved for esteemed guests and is now widely available at markets and teahouses. In Zaamin, hasip is also cooked over juniper coals, offering a lighter alternative to the heavier tandir-kabob.

Kazan-patir, a specialty from Zaamin, features large flatbreads made from hand-ground wheat flour, baked over an open fire in cast-iron cauldrons. These breads are characterized by their crispy crust and bowl-like shape, traditionally filled with homemade clarified butter, making them a delightful treat to share.

Samsa, a savory pastry, is another cornerstone of Uzbek cuisine, with regional variations such as Alat, Gijduvan, and Sukok. While not prominently featured at the festival, samsa remains a beloved dish among locals and visitors alike.

The festival also highlighted unique dishes from various regions, such as tuhum-barak from Khorezm, a type of dumpling filled with a mixture of whipped eggs, milk, and melted butter, cleverly poured in through a teapot spout before boiling. 

In the Sirdaryo pavilion, gilmandi caught attention, made by quickly immersing thin sheets of dough in boiling clarified butter, then coated with a sweet cream.

Kashkadarya and Surkhandarya regions are known for their abundant sheep herds, resulting in a variety of meat dishes. Kazan-kabob, meat fried in its own fat, is a popular choice, while chupa, made from veal, is considered a shepherd staple. The rich flavors and hearty portions of these dishes exemplify the robust culinary traditions of these regions.

The Republic of Karakalpakstan showcased its unique culinary heritage at the festival, particularly with dishes made from jujgara, or sorghum. While primarily used as fodder, jujgara has become a staple food for the Karakalpaks, who have adapted to harsh climates.

The festival featured juyeri gurti, a dish similar to the Kazakh beshbarmak, which involves boiling meat or poultry and then adding vegetables like onions, carrots, and potatoes. Dense dumplings made from sorghum flour are then cooked in the resulting broth, served on large platters for communal enjoyment.

Beshbarmak, although a Kazakh dish, also made an appearance at the festival, highlighting the shared culinary ties between the nations. Prepared by representatives from the popular Kazakh café, Mexnat Beshbarmak No. 1, this dish is loved by many in Tashkent and is a staple in numerous local eateries.

As the festival drew to a close, a noteworthy dish being sampled by the esteemed jury was imam bayildi, a Turkish appetizer of eggplants stuffed with stewed tomatoes, onions, and garlic. This dish, while not originally Uzbek, has found a place in the culinary landscape of the region, often served at fine restaurants and festive occasions. Legend has it that an imam fainted from the aroma of this dish when presented with it after a long day of fasting.

In conclusion, the Lazzatli O’zbekiston festival was not just a celebration of food but a vibrant showcase of Uzbekistan’s rich gastronomic heritage. Each dish tells a story, reflecting the diverse cultures and traditions that shape this fascinating country. From the iconic plov to the myriad of regional specialties, Uzbek cuisine offers a delightful exploration for both locals and visitors eager to savor the flavors of this Central Asian treasure. 

@ Andrey Kudryashov / “Fergana”