Uzbek cuisine
E805788
Uzbek cuisine is a Central Asian culinary tradition known for hearty meat and rice dishes like plov, rich breads, and dumplings, reflecting nomadic and agrarian influences.
Statements (65)
| Predicate | Object |
|---|---|
| instanceOf |
Central Asian cuisine
ⓘ
cuisine ⓘ national cuisine ⓘ |
| characteristic |
dumplings
ⓘ
hearty meat dishes ⓘ rice-based dishes ⓘ rich breads ⓘ use of animal fats ⓘ use of fresh herbs ⓘ use of tandoor oven ⓘ |
| cookingMethod |
open-fire grilling
ⓘ
slow stewing ⓘ tandoor baking ⓘ |
| countryOfOrigin | Uzbekistan NERFINISHED ⓘ |
| culturalSignificance | symbol of Uzbek hospitality ⓘ |
| influencedBy |
agrarian traditions
ⓘ
nomadic traditions ⓘ |
| notableDish |
chak-chak
NERFINISHED
ⓘ
chuchvara NERFINISHED ⓘ dimlama ⓘ halim NERFINISHED ⓘ halva ⓘ hasip ⓘ kazy ⓘ kebab ⓘ kurt ⓘ lagman ⓘ manti ⓘ mastava ⓘ naryn NERFINISHED ⓘ osh ⓘ palov ⓘ plov ⓘ samsa ⓘ shashlik ⓘ shurpa ⓘ somsa NERFINISHED ⓘ sumalak ⓘ |
| region | Central Asia ⓘ |
| servedOnOccasion |
Nowruz
NERFINISHED
ⓘ
religious holidays ⓘ weddings ⓘ |
| stapleFood |
apricots
ⓘ
beef ⓘ bread ⓘ carrots ⓘ chickpeas ⓘ grapes ⓘ melons ⓘ mutton ⓘ noodles ⓘ onions ⓘ rice ⓘ wheat ⓘ |
| typicalBeverage |
ayran
ⓘ
black tea ⓘ green tea ⓘ |
| typicalBread |
lepeshka
ⓘ
non ⓘ obi non NERFINISHED ⓘ |
| usesSpice |
barberry
ⓘ
black pepper ⓘ coriander ⓘ cumin ⓘ paprika ⓘ |
Referenced by (2)
Full triples — surface form annotated when it differs from this entity's canonical label.