This is a list of notable Uzbek dishes and foods. Uzbek cuisine is the cuisine of Uzbekistan. The cuisine is influenced by local agriculture such as grain farming. Breads and noodles are a significant part of the cuisine, and Uzbek cuisine has been characterized as "noodle-rich".^[1] Mutton is a popular variety of meat^[2] due to the abundance of sheep in the country, and it is used in various Uzbek dishes. The ingredients used vary by season.^[2] For example, in the winter, dried abdimueed jamas, fruits and vegetables, noodles and preserves are prominent, while in the summer vegetables, fruits (particularly melon) and nuts are more prominent.^[2] Bread (nan, obi non) has a prominent role in Uzbek cuisine, and is influenced by pre-Islamic traditions.^[2] In Uzbek culture, elders are typically served food first, as a sign of respect towards them.^[3]

Uzbek dishes and foods

• Mastava (Cyrillic: Мастава) is a type of soup, a traditional Uzbek dish. Sometimes it is also called liquid pilaf.^[4]
• Nisholda, also spelled as nishallo, nishaldo, or nisholda (Persian: نشلا‎; Bukharian dialect: Нишалло; Tajik: Нишолло ; Uzbek: Nisholda) is a sweet dish that resembles white jam, only thicker.^[5]
• Dimlama – An Uzbek stew prepared with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (mutton or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices.
• Meats include mutton, beef, poultry, goat meat, camel meat and horse meat (such as horse meat sausage)^[2]
• Melons (qovun), such as watermelon, are a prominent part of Uzbek cuisine.^[3] Qovun means "melon", and may refer to a melon that has an elongated shape, which has been described as "exceptionally sweet and succulent."^[3] Melons are often served as a dessert.^[3]
• Naryn – a pasta dish made with fresh hand-rolled noodles and horse meat.
• Noodle-based dishes^[6]
• Fried nuts and almonds^[2]
• Obi Non – also called patyr^[6] and nan,^[2] is a bread that is a staple food in Uzbek cuisine. It is formed into large discs and cooked.^[2] Tradition holds that the bread is always placed flat side up (rather than upside-down), and never cut with a knife.^[2] Non is a significant part of Uzbek cuisine, and is influenced by pre-Islamic traditions.^[2] It is typically prepared in tandir ovens.^[3] Styles of non can vary by region.^[3]
• Oshi toki – stuffed grape leaves^[6]
• Rice dishes^[2]
• Shakarap – a salad prepared with tomato, onion, salt and pepper^[6] Some versions use a pumpkin filling during autumn.^[3]
• Sumalak – sweet paste made entirely from germinated wheat (young wheatgrass)
• Suzma – clotted milk that is strained, forming curds^[2]
• Tirit – prepared to avoid wasting dry bread, it is prepared with the broth of offals and cutting dry bread and adding ground pepper and onion.
• Yogurt soup – yogurt soup cooked with a variety of herbs, rice and sometimes chickpeas.

Beverages

• Green tea (kok choy) is typically served without sugar or milk, and is often consumed in teahouses, known as choyxonas.^[2]
• Soft drinks^[3]

Alcoholic beverages

• Beer^[3]
• Champagne^[3]
• Cognac^[3]
• Vodka – is the most popular alcoholic beverage, and is typically drunk straight (sans dilution or mixer).^[3]
• Wine^[3]

Desserts

• Candies^[2]
• Fresh or dried fruit^[6]

• Melons^[3]

• Halvah^[6] (lavz) – in Uzbekistan and Tajikistan, soft sesame halva is made from sugar syrup, egg whites, and sesame seeds. Solid sesame halva is made from pulled sugar, repeatedly stretched to give a white color, and prepared sesame is added to the warm sugar and formed on trays.