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Cuisine of Uzbekistan (in ENGLISH) MUST WATCH.!!!

One particularly distinctive and well-developed aspect of Uzbek culture is its cuisine. Unlike their nomadic neighbors, the Uzbeks have had a settled civilization for centuries. Between the deserts and mountains, in the oases and fertile valleys, they have cultivated grain and domesticated livestock. The resulting abundance of products has allowed the Uzbeks to express their strong tradition of hospitality, which in turn has enriched their cuisine. The seasons, specifically winter and summer, greatly influence the composition of the basic menu. In the summer, fruit, vegetables and nuts are ubiquitous. Fruit grows in abundance in Uzbekistan – grapes, melons, watermelons, apricots, pears, apples, cherries, pomegranates, lemons, persimmons, quinces and figs. Vegetables are no less plentiful, including some lesser known species such as green radishes, yellow carrots, and dozen of pumpkin and squash varieties, in addition to the usual eggplants, peppers, turnips, cucumbers and luscious tomatoes. The winter diet traditionally consists of dried fruit and vegetables, and preserves. Hearty noodle or pasta-type dishes are also common chilly weather fare. In general, mutton is the preferred source of protein in the Uzbek diet. Fatty tailed sheep are prized not only for their meat and fat as a source of cooking oil, but for their wool as well. Beef and horsemeat are also consumed in substantial quantities. Camel and goat meat are less common. Uzbek dishes are not notably hot and …