Uzbekistan's food is characterized by its heavy use of meat, rice, and dough, with the national dish being plov (or palov), a rice pilaf cooked with meat, carrots, and onions. Other popular traditional foods include shashlik (grilled meat skewers), manti (steamed dumplings), and samsa (baked meat pies), along with various noodle dishes like lagman. Bread, or non, is also a fundamental part of every meal.
When speaking of Uzbek food, the first item that must be featured is the Plov. Ask any Uzbek and he or she will likely tell you that it is the national food of Uzbekistan. Granted, the Plov it is also eaten throughout the other Central Asian countries with slightly differing renditions, the Plov is, properly speaking, a uniquely Central Asian staple.
There is usually a serving of meat on the fried rice (allow me to call it that). Traditionally, the rice is cooked in the pan itself. The shredded carrots are fried first with onions, then adding some turmeric to give it the typical yellow hue. The souls of the fried rice are special Uzbek dried raisins (a type that is not sweet), and of course, cumin. When the server sets down the meal you should smell the fragrance right away, and you will dig in like there is no tomorrow.
Have fun! on to my salad!
Mediterranean Citrus & Carrot Salad with Citrus Vinaigrette, a great salad which I'll share with my daughter!
featuring vibrant flavors like castelvetrano olives, fresh herbs, and rose water. The carrots, red onions, fennel, olives, and radishes get seasoned to perfection and marinate for a few hours. Then the marinated mix is adorned with a garnish of lettuce, orange supremes, mint leaves, and cilantro. Mounded in the center of the plate and drizzled with rose water, this dish is finished with sliced almonds and citrus dressing for a refreshing burst of texture and acidity.
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