Uzbek cuisine

[2] Bread (nan or non) is baked in a tandur, which is frequently a pot rather than the deep pit or oven of India and Afghanistan.

The cooking of Bukharan Jews forms a distinct cuisine within Uzbekistan, subject to the restrictions of Jewish dietary laws.

[8] 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.

[9] 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:[10] Palov was not available to the general population until the 1930s, the Soviet era.

Often garbanzos and raisins are added, and instead of mutton all kinds of other basic ingredients can be used, including stuffed grape leaves or poultry.

[3] Traditional Uzbek bread, called generically noni[15] or patyr, is baked in the form of circular flat loaves (lepyoshka in Russian) with a thin decorated depression at the center and a thicker rim all around.