Food & Cuisine in Samarkand

Fruit and Vegetables

The fruit and vegetable harvest is plentiful here, especially in the summer when they seem to be there just about everywhere. There is a variety of fruit grown in abundance - grapes, melons, watermelons, apricots, pears, apples, cherries, pomegranates, lemons, persimmons, quinces and figs. Vegetable cultivation is equally good and one can even see some rare vegetables, such as green radishes, yellow carrots, and dozen pumpkin and squash varieties.

Apart from this, there are the usual aubergines, cabbage, carrots, cucumbers, onions, peas, peppers, potatoes, pumpkins and tomatoes. The weather in Samarkand turns quite chilly during winter and noodle and pasta dishes are a favourite at this time. Dried fruits, vegetable and conserves are other common winter fare.

Meats

Amongst the various meats, mutton is the most favoured meat because of the abundant sheep. Healthy and fat sheep are favoured because of the meat and the fat (source for cooking), as well as the rich quality of the wool. Horsemeat and beef are also substantial sources of food.

Spices

Red and black peppers, black cumin, coriander, and sesame seeds are some of the spices used for seasoning. Fresh coriander (cilantro), celery, parsley, dill and basil are commonly used herbs. Fermented milk products and wine vinegar are the other seasonings used for salads and as marinades. You will also find pickled vegetables, the borscht and pierogi (boiled dumplings stuffed with different ingredients), known as "samsa" in Uzbekistan.

Bread

Bread is the staple diet of most of the population and there is a wide variety of bread available. There is flat bread called "non" or "lepyoshka", which is usually made in huge tandoor ovens and served with tea. Other varieties are made by mixing onions and/or meat in the dough and sprinkling it liberally with onion seeds (kalonji) and sesame seeds. There is also bread that is baked for special occasions and these breads have good wishes carved on them, which are then sprinkled with coloured sugar.

The bread made in Samarkand is considered to be the best. The Samarkand market is lined with various stacks of regular and occasion bread and each one is different in shape and size, which is the hallmark of the maker.

Dairy Products

The suzma and the katyk are predominant fermented dairy products. Katyk is yogurt made from sour milk and suzma is similar to cottage cheege. Both these products are used in salads, soups and main dishes and lend a unique flavour to the food. They can also be eaten plain.

Favourite Uzbek Dishes

Plov or Osh, which is the Uzbek version of the pilav is a favourite in Uzbekistan. It consists of rice, meat, vegetables and spices, with raisins, chickpeas, or fruit added for variation. The Plov is often cooked on an open flame and in a large enough cauldron so as to serve many people at one go.

Drinks

A chilled yogurt drink called Ayran makes a delicious drink during the summer, but does not quite replace a hot cup of tea.

Tea is a common drink and is offered to guests. Both the green and the black variety are used, though serving green tea is considered a sign of hospitality. Both milk and sugar are used for making tea and there is considerable art expended in the preparation and serving of tea. The "chaykhana" (teahouse) is a place of social importance in Uzbek society.

Alcohol is not very popular, but wine is quite accepted and the Khovrenko Winery in Samarkand, which was established in 1927, produces quality dessert wines from local grape varieties of Gulyakandoz, Shirin, Aleatiko, and Kabernet likernoe.