Editing Uzbekistan (section)

=== Cuisine ===
{{Main|Uzbek cuisine}}
{{See also|List of Uzbek dishes|Soviet cuisine}}
[[File:Plov.jpg|thumb|right|''[[Pilaf|Palov]]'']]
[[File:Uzbek Manti (bright).jpg|thumb|right|Uzbek [[Manti (food)|manti]]]]
Uzbek cuisine is influenced by local [[agriculture]]; since there is a great deal of grain farming in Uzbekistan, bread and noodles are of importance and Uzbek cuisine has been characterised as "noodle-rich". [[Lamb and mutton|Mutton]] is a popular variety of meat due to the abundance of [[sheep]] in the country and it is part of various Uzbek dishes.<ref>{{cite web|title=Mutton from Central Asia|url=https://www.pilotguides.com/articles/mutton-from-central-asia/|access-date=8 July 2021|website=Pilot Guides|language=en-US|archive-date=9 July 2021|archive-url=https://web.archive.org/web/20210709185344/https://www.pilotguides.com/articles/mutton-from-central-asia/|url-status=live}}</ref>

Uzbekistan's signature dish is [[Pilaf|''palov'']] (or ''plov''), a main course typically made with rice, meat, carrots, and onions, though it was not available to ordinary people until the 1930s.{{Citation needed|date=September 2022}} There are many regional variations of the dish. Often the fat found near the sheep tail, ''qurdiuq'', is used. In the past, the cooking of ''palov'' was reserved for men, but the Soviets allowed women to cook it as well. Since then, it seems, the old gender roles have been restored.<ref>{{cite book |url=https://books.google.com/books?id=rizvDwAAQBAJ&pg=PA226 |pages= |title=Crossroads of Cuisine: The Eurasian Heartland, the Silk Roads and Food |editor1-first=Paul David |editor1-last=Buell |editor2-first=Eugene N. |editor2-last=Anderson |editor3-first=Montserrat de Pablo |editor3-last=Moya |editor4-first=Moldir |editor4-last=Oskenbay |publisher=BRILL |year=2020 |isbn=9789004432109 |access-date=3 July 2022 |archive-date=2 February 2023 |archive-url=https://web.archive.org/web/20230202184355/https://books.google.com/books?id=rizvDwAAQBAJ&pg=PA226 |url-status=live }}</ref>

Other notable national dishes include [[Chorba|shurpa]], a soup made of large pieces of fatty meat (usually mutton), and fresh vegetables;<ref>{{cite web|title=Uzbek shurpa – one of the most popular dishes in the Uzbek cuisine|url=https://www.people-travels.com/about-uzbekistan/uzbek-cuisine/uzbek-shurpa.html|access-date=8 July 2021|website=www.people-travels.com|archive-date=9 July 2021|archive-url=https://web.archive.org/web/20210709185950/https://www.people-travels.com/about-uzbekistan/uzbek-cuisine/uzbek-shurpa.html|url-status=live}}</ref> [[Naryn (dish)|norin]] and ''[[Laghman (food)|laghman]]'', noodle-based dishes that may be served as a soup or a main course;<ref>{{cite web|title=10 Most Popular Foods You Have To Eat In Uzbekistan (2019)|url=https://uzwifi.com/en/blog/10-most-popular-foods-you-have-to-eat-in-uzbekistan-2019|access-date=8 July 2021|website=uzwifi.com|archive-date=9 July 2021|archive-url=https://web.archive.org/web/20210709184908/https://uzwifi.com/en/blog/10-most-popular-foods-you-have-to-eat-in-uzbekistan-2019|url-status=dead}}</ref> [[Manti (food)|manti]], [[Joshpara|chuchvara]], and ''[[Samsa (food)|somsa]]'', stuffed pockets of [[dough]] served as an appetiser or a main course; [[dimlama]], a meat and vegetable stew; and various [[kebab]]s, usually served as a main course.

[[Green tea]] is the national hot beverage consumed throughout the day; [[teahouse]]s (''chaikhanas'') are of cultural importance.<ref>{{Cite news|title=Guide to Uzbekistan Tea Traditions|work=TeaMuse|url=https://www.teamuse.com/article_210402.html|access-date=8 July 2021|archive-date=9 July 2021|archive-url=https://web.archive.org/web/20210709190413/https://www.teamuse.com/article_210402.html|url-status=live}}</ref> [[Black tea]] is preferred in [[Tashkent]], but both green and black teas are consumed daily, without milk or sugar. Tea always accompanies a meal, but it is also a drink of hospitality that is automatically offered: green or black to every guest.<ref>{{cite web|title=Tea traditions in Uzbekistan|url=http://uzbek-travel.com/about-uzbekistan/facts/tea-traditions/|access-date=8 July 2021|website=uzbek-travel.com|archive-date=9 July 2021|archive-url=https://web.archive.org/web/20210709192144/http://uzbek-travel.com/about-uzbekistan/facts/tea-traditions/|url-status=live}}</ref> [[Ayran]], a chilled yogurt drink, is popular in summer.<ref>{{cite web|title=Uzbek sour-milk products – indelible dishes of the Uzbek dastarkhan|url=https://www.people-travels.com/about-uzbekistan/uzbek-food/uzbek-sour-milk-dishes.html|access-date=8 July 2021|website=www.people-travels.com|archive-date=9 July 2021|archive-url=https://web.archive.org/web/20210709185134/https://www.people-travels.com/about-uzbekistan/uzbek-food/uzbek-sour-milk-dishes.html|url-status=live}}</ref>

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]] (established in 1927).<ref>{{cite web|title=What to eat and drink in Uzbekistan|url=https://www.worldtravelguide.net/guides/asia/uzbekistan/|access-date=8 July 2021|website=World Travel Guide|language=en-US|archive-date=24 July 2021|archive-url=https://web.archive.org/web/20210724065732/https://www.worldtravelguide.net/guides/asia/uzbekistan/|url-status=live}}</ref> A number of vineyards in and around Tashkent are also growing in popularity, including Chateau Hamkor.<ref>{{Cite web |url=https://perito-burrito.com/posts/ne-tolko-plov-i-golubye-kupola-chem-vpechatlyaet-uzbekistan-za-predelami-khivy-bukhary-i-samarkanda |title=Не только плов и голубые купола: чем впечатляет Узбекистан за &#124; Perito |access-date=22 November 2022 |archive-date=22 November 2022 |archive-url=https://web.archive.org/web/20221122174130/https://perito-burrito.com/posts/ne-tolko-plov-i-golubye-kupola-chem-vpechatlyaet-uzbekistan-za-predelami-khivy-bukhary-i-samarkanda |url-status=live }}</ref>