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Uzbek cuisine is the national cuisine of Uzbekistan. Rich cuisine has a deep history which is closely connected with Uzbek culture, language and traditions. Significant influence on the diversity and originality of recipes was due to the fact that, in contrast to geographical neighbors, the Uzbek historically had a sedentary lifestyle and a nomadic ways of life. At the same time, the culinary traditions and culture of ancestors were preserved, as well as the links between neighboring people had a profound influence on the diversity and richness of the dishes. The origin of many of them has deep roots and preserved traditional species. They are popular all over the world, such as pilaf, lagman, manti and others. In Uzbekistan there are special features of cooking these dishes, as well as its completely original dishes.

The Uzbek cuisine has developed wonderful traditions in the preparation of all kinds of dishes: basic meat dishes, soups, bakery and confectionery products, salads and drinks.

	Pilau is an oriental dish of boiled rice with fat, slices of meat and spices.
	Basma – stew with onions and other vegetables. Prepared in a cauldron, covered with a bowl on top and under pressure.
	Dimlama – stew with onions and other vegetables.
	Dolma – stuffed cabbage, stuffing wrapped in young leaves of grapes.
	Kozon-Kabob – meat fried to crisp with fried medium-sized potatoes in oil and fat from meat.
	Laghman is Central Asian spaghetti with meat, herbs, spices and broth.
	Manty is an exquisite dish of Uzbek cuisine, steamed from the most delicate thin dough with juicy meat stuffing inside.
	Khonim – steam roll with meat or potato filling.
	Mastava – rice soup with vegetable fried.
	Naryn – boiled dough sliced with thin noodles with finely chopped meat (lamb or horse meat).
	Samsa – pies of a characteristic three- or quadrangular shape (meat, chicken, pumpkin, potatoes, greens (kook-samsa)), cooked in tandoor or in the oven.
	Tandir is a dish of roasted meat baked in a tandoor oven.