For the chefs from Uzbekistan !
Our Ambassador for Uzbekistan : Chef Shukhrat Mukhamedov
« English:
Uzbek cuisine is a rich and flavorful reflection of the country’s history and culture. Dishes such as plov (a rice dish with meat and vegetables), manti (steamed dumplings), and lagman (hand-pulled noodle soup) are staples of the Uzbek table. Meals are often shared among family and guests, accompanied by green tea and traditional breads like non. The use of spices is subtle, enhancing natural flavors rather than overpowering them. Uzbek food is a warm expression of hospitality and community.
Français :
La cuisine ouzbèke est un reflet riche et savoureux de l’histoire et de la culture du pays. Des plats emblématiques comme le plov (riz avec viande et légumes), les manti (raviolis vapeur) ou encore le lagman (soupe de nouilles faites à la main) sont au cœur de la table ouzbèke. Les repas se partagent en famille ou entre invités, souvent accompagnés de thé vert et de pain traditionnel appelé non. Les épices sont utilisées avec subtilité pour mettre en valeur les saveurs naturelles. La gastronomie ouzbèke est une véritable expression de l’hospitalité et du vivre-ensemble.
Oʻzbekcha :
Oʻzbek taomlari mamlakat tarixiy va madaniy merosining boy va mazali aksidir. Osh (guruch, goʻsht va sabzavotdan tayyorlangan taom), manti (bugʻda pishirilgan chuchvara) va lagʻmon (qoʻlda choʻzilgan noodle shoʻrva) kabi taomlar har bir dasturxonda uchraydi. Odatda ovqatlar oila a'zolari va mehmonlar bilan birgalikda iste'mol qilinadi, ko‘k choy va an’anaviy non bilan birga. Ziravorlar ehtiyotkorlik bilan ishlatiladi, shuning uchun har bir taomning tabiiy ta’mi saqlanib qoladi. Oʻzbek oshxonasi mehmondoʻstlik va hamjihatlikning yorqin ifodasidir.»
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