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- In Uzbekistan, shashlik takes center stage. Typically marinated in onions and spices, the meat is skewered and grilled over hot coals, often served with raw onions and flatbread. Uzbek shashlik is about bold flavor and smoky depth. Whether served with a pile of rice or nestled in bread, grilled meats in both cultures are an ode to fire, flavor, and fellowship.
- Uzbekistan brings mastava to the table—a rice and meat soup simmered with tomatoes, onions, and carrots. Thicker than most broths and deeply satisfying, mastava is traditionally eaten as a full meal, especially during colder seasons. Both soups tell stories of nourishment, tradition, and the art of using humble ingredients to create something extraordinary.
- Desserts in Turkish and Uzbek cuisines are indulgent and meaningful. Turkish baklava, with its delicate layers of filo, pistachios, and syrup, is a national treasure. It’s a must during festivals, weddings, and religious holidays.