The Uzbek people preserve carefully the customs and traditions of their ancestors. This is reflected in every aspect of their life, from the artistic crafts, the secrets of which are passed from generation to generation, to the celebration of state, family and religious holidays.
The hospitality and kind-heartedness of the people of Uzbekistan are known worldwide. A guest in the house of an Uzbek family is always a welcome guest. This is an inviolable tradition, as well as that of respect for people who are older than themselves and particularly for old people, whose words and advice are regarded as highly valuable. Since ancient times people living in one mahalla (block) have shared each other’s sorrow and joy. This tradition is still alive, and people together celebrate weddings and pay their last tribute to a dead person.
Family holidays, such as wedding, birth of a child, circumcision, the 12th birthday and others, are celebrated in conformity with old traditions, with the performance of relevant rituals and rites. Major holidays feature horse races, ulak-kupkari (a contest, in which young men on horses try to possess a headless carcass of a goat) and other competitions. All winners get valuable prizes, and all spectators – indelible impressions.
To see real relations between people it is necessary to visit a bazaar. The oriental bazaar is not a mere trade centre: it is a place where ordinary people gather to exchange news, share joy, discuss problems and simply talk. Bargaining at the bazaar is not only determining of the price of an item: It is also an original way of communication. The bright colours and the temperament of the oriental bazaar always create special mood. Apart from vegetables, fruits, spices, sweets and other food, articles of everyday use and artisans’ items can be found at the bazaar.
The principal holidays in Uzbekistan today are Navruz and the Independence Day.
The Independence Day is celebrated on 1 September since 1991, when Uzbekistan gained the status of an independent country. This day is distinguished by large numbers of people walking in the streets of every town and village, listening to folk bands and partaking of the holiday feast.
The tradition of celebrating Navruz has come from the Zoroastrian times. This day is celebrated on 21 March and marks the beginning of a new year. On this occasion people are dressed in the best clothes and cook the best meals. All, regardless of age and sex, take part in the celebration: people visit each other’s homes, make presents and congratulate one another on the coming spring. On this day all grievances must be forgotten, and all who have been quarrelling must be reconciled. Sumalak, a jelly-like meal of wheat grains that have started to give shoots, is a special holiday treat.
In order to study well a country and its people, it is necessary to taste the national food. The Uzbek national kitchen includes nourishing and aromatic meat dishes, thick soups with fresh vegetables and herbs, exotic sweets and original pastry. There are a large number of recipes for each dish. For instance, there are more than 100 variants of pilaf and over 30 types of shashlik.
Pilaf is the most popular meal in Uzbekistan. It can both be eaten as an ordinary everyday meal and be served at special feasts, both on religious and secular occasions. Certainly, each region boasts a special recipe. Pilafs from Fergana, Samarkand and Tashkent differ mainly in the way of cooking and in the additions to the main ingredients. Uzbek bread, which has a round form and is baked in the tandyr, a special clay oven, also varies in shape and taste. Samsa is another national meal, which has the form of pasties filled with meat, onion and sheep fat and is also cooked in the tandyr.
Among a number of various soups lagman and shurpa are the most popular. They are cooked of meat with a great quantity of fresh herbs added. Manty is a traditional dish consisting of large dumplings with meat, pumpkin and herbs steamed in a large pot. In Uzbekistan there is no meal that goes without sweets. They are served before the main course with green tea – the main beverage in Uzbekistan. The sweets include dried apricots, raisins, nuts, halva, parvarda, pahlava, honey and, in spring time, sumalak, the tastiest and healthiest dish of wheat with young shoots. National tableware, such as lagans, kosas and pialas, is used for serving the various dishes.
You will never forget a dinner on an iwan in the shadow of a large plane tree near a murmuring brook on a hot day, to the accompaniment of a leisurely talk and the singing of a quail.