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Uzbek cuisine is influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich".〔("The noodle-rich cuisine of Uzbekistan" ), ''The Village Voice'', Dining, 19 January 1999.〕 Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is palov (''plov'' or ''osh'' or "pilaf"), a main course typically made with rice, pieces of meat, grated carrots and onions. It is usually cooked in a kazan (or ''deghi'') over an open fire; chickpeas, raisins, barberries, or fruit may be added for variation.〔(Ivitma Palov ).〕 Although often prepared at home for family and guests by the head of household or the housewife, palov is made on special occasions by the ''oshpaz'', or the ''osh'' master chef, who cooks the national dish over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings. ''Oshi nahor'', or "morning plov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration. Other notable national dishes include: shurpa (''shurva'' or ''shorva''), a soup made of large pieces of fatty meat (usually mutton) and fresh vegetables; norin and lagman, noodle-based dishes that may be served as a soup or a main course; manti (also called ''qasqoni''), chuchvara, and somsa, stuffed pockets of dough served as an appetizer or a main course; dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course. Green tea is the national hot beverage taken throughout the day; teahouses (''chaikhanas'') are of cultural importance. The more usual black tea is preferred in Tashkent. Both are typically taken without milk or sugar. Tea always accompanies a meal, but it is also a drink of hospitality, automatically offered green or black to every guest. Ayran, a chilled yogurt drink, is popular in the summer, but does not replace hot tea. The use of alcohol is less widespread than in the west, but wine is comparatively popular for a Muslim nation as Uzbekistan is largely secular. Uzbekistan has 14 wineries, the oldest and most famous being the Khovrenko Winery in Samarkand (est. 1927).〔(Wine making in Uzbekistan ) 〕 The Samarkand Winery produces a range of dessert wines from local grape varieties: Gulyakandoz, Shirin, Aleatiko, and Kabernet likernoe (literally Cabernet dessert wine in Russian).〔(Dessert wines from Uzbekistan ) 〕〔(Tokay-style wines from Uzbekistan ) 〕 Uzbek wines have received international awards and are exported to Russia and other countries in Central Asia. The choice of desserts in Bukharan Jewish and Uzbek cuisines are limited. A typical festive meal ends with fruit or a compote of fresh or dried fruit, followed by nuts and halvah with green tea. A Bukharan Jewish specialty for guests on a Shabbat afternoon is ''Chai Kaymoki'' - green tea mixed, contrary to the standard Uzbek practice, with a generous measure of milk (in 1:1 proportions) and a tablespoon of butter in the teapot. The tea is sometimes sprinkled with chopped almonds or walnuts before serving. ==Bukharan Jewish cuisine== The cooking of Bukharan Jews forms a distinct cuisine within Uzbekistan, subject to the restrictions of Jewish dietary laws.〔Claudia Roden, ''The Book of Jewish Food: An Odyssey from Samarkand to New York'', Alfred Knopf, New York (1996).〕 The most typical Bukharan Jewish dish is ''oshi sabo'' (also ''osh savo'' or ''osovoh''), a "meal in a pot" slowly cooked overnight and eaten hot for Shabbat lunch. Oshi sabo is made with meat, rice, vegetables, and fruit added for a unique sweet and sour taste.〔(Oshi sabo recipe ) ; recipe in English from (''Jewish Woman'' ), Fall 2005.〕 By virtue of its culinary function (a hot Shabbat meal in Jewish homes) and ingredients (rice, meat, vegetables cooked together overnight), oshi sabo is a Bukharan version of cholent or hamin. In addition to ''oshi sabo'', authentic Bukharian Jewish dishes include: * ''Osh palov'' - a Bukharian Jewish version of palov for weekdays, includes both beef and chicken. * ''Bakhsh'' - "green palov", rice with meat or chicken and green herbs (coriander, parsley, dill), exists in two varieties; bakhshi ''khaltagi'' cooked Jewish-style in a small bag immersed in a pot with boiling water or soup and bakhshi ''degi'' cooked like regular palov in a cauldron;〔(''Ethnographic Atlas of Uzbekistan'': Central Asian Jews ), p. 93 〕 bakhshi ''khaltagi'' is precooked and therefore can be served on Shabbat. * ''Khalta savo'' - food cooked in a bag (usually rice and meat, possibly with the addition of dried fruit).〔〔(Bukharian Jewish practice of cooking in a bag ) 〕 * ''Yakhni'' - a dish consisting of two kinds of boiled meat (beef and chicken), brought whole to the table and sliced before serving with a little broth and a garnish of boiled vegetables; a main course for Friday night dinner.〔 * ''Kov roghan'' - fried pieces of chicken with fried potatoes piled on top.〔(Kov roghan recipe and photo ) in Wiki Cookbook〕 * ''Serkaniz'' (''Sirkoniz'') - garlic rice dish, another variation of palov. * ''Oshi piyozi'' - stuffed onion.〔 * ''Shulah'' - a Bukharian-style risotto. * ''Boyjon'' - eggplant puree mixed only with salt and garlic, the traditional starter for the Friday-night meal in Bukharan Jewish homes.〔 * ''Slotah Bukhori'' - a salad made with tomato, cucumber, green onion, cilantro, salt, pepper, and lemon juice. Some also put in lettuce and chili pepper. * ''Noni Toki'' - a crispy flat bread that is baked on the back of a wok. This method creates a bowl shaped bread. * Fried fish with garlic sauce (for Friday night dinner):〔 "Every Bukharian Sabbath ... is greeted with a dish of fried fish covered with a pounded sauce of garlic and cilantro."〔("The Silk Road Leads to Queens" ), Brief culinary history of Central Asia from New York Times, 18 January 2006, accessed 13 September 2008.〕 In the Bukharan dialect, the dish is called ''mai birion'' or in full ''mai birion ovi sir'', where ''mai birion'' is fried fish and ''ovi sir'' is garlic sauce (literally "garlic water").〔 Bread is sometimes fried and then dipped in the remaining garlic water and is called Noni-sir. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Uzbek cuisine」の詳細全文を読む スポンサード リンク
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