ETHNIC AND NON-ETHNIC FEATURES OF TRADITIONAL DISHES OF THE UZBEK PEOPLE
Abstract
The tradition and history of cooking of the Uzbek people have a long history. Cooking is reflected in the lifestyle, customs, labor activity and climatic conditions of the people. Therefore, the tradition and culture of cooking are an integral part of the general national culture. When studying the cuisine of the Uzbek people, it was found that the food of the sedentary population engaged in agriculture and animal husbandry contains a lot of cereals, fruits and vegetables, and traditional food is prepared from wheat flour. The main part of the diet of ethnic groups engaged in traditional livestock farming is meat and dairy products.
Keywords
The national cuisine of the Kashkadarya oasis population can be divided into two parts: thick and liquid dishes, in turn, depending on the methods of preparation of these dishes, their diversity, liquid dishes are divided into: liquid dishes and liquid dishes with cereals; thick dishes are divided into: semi-thick and thick dishes, thick dishes with cereals, thick dishes made from dough, thick dishes made from milk and eggs, thick dishes with meat. [Khudoishukurov-T and other Uzbek national dishes -T: Sharq, 1995. P. 6-8. ]