Republic of Uzbekistan

1.

Republic of Uzbekistan
Hello! My name`s
Gulsora. I`m from
Uzbekistan. Do
you know about
my country?

2.

It`s here

3.

Tashkent
Tashkent is capital
of Uzbekistan and
the largest city in
Central Asia.
Tashkent lies in the
northeastern part of
the country

4.

Population: 36 million people

5.

KHAN-ATLAS-THE LORD OF SILK
Khan-atlas is a reflection of the clouds on a
piece of material, so beautiful, that it is
able to outshine the beauty of the girl.
Rainbow silk fabric is an integral part of
Uzbek culture. Margilan silk is famous for
the unique pattern in the East and West.
First, cocoons are cooked in boiling water,
then thin yarns are drawn from cauldron.
Yarns are painted only in natural dyes.
Colours and patterns are applied in advance,
before the material is woven.
In earlier times, only the rich people could
afford the clothes of khan-atlas. Each girl
was proudly wearing apparel, made of this
material. However, in the age of
globalization, khan-atlas gradually went out
of daily use
Khan-atlas can be seen on podiums of the
world, in the collections of famous designers
such as- John Galliano, Gucci, Oscar de la
Renta and others.

6.

UZBEK NATIONAL CLOTHES
The colorful dresses and
accessories are very bright,
beautiful and a part of rich
cultural traditions and life
style of Uzbek people.

7.

8.

Do you know
about historical
cities of
Uzbekistan?

9.

BUKHARA
City, south-central Uzbekistan, located
about 140 miles (225km) west of
Samarkand. It was the capital of the
Samanid dynasty in the 9th and 10th
centuries.
The historic Centre of Bukhara, designated
a UNESCO World Heritage site in 1993, still
retains much of its former aspect, with its
mosques, madrasas (Muslim theological
schools), flat-roofed houses of sun-dried
bricks, and remains of covered bazaars.
Among important buildings are the Ismail
Samani Mausoleum, the Kalyan minaret
(1127) and mosque (early 14th century),
the Ulugh Beg (1417), Kukeldash (16th
century), Abd al-`Aziz Khan (1652), and
Mir-e` Arab (1536) madrasas, and the Ark,
the city fortress, which is the oldest
structure in Bukhara.

10.

KHIVA
Khiva is located in the Khorezm oasis
inside the great Karakum Desert.
In the 10th century, the region was
home to great philosophers, including
Abu Ali Ibn Sina (Avicenna) and was the
center of a major agricultural
civilization, whose armies routed the
Roman legions of Marcus Crassus. Its
power derived from east to west, and in
the 16th century, it became the capital
of the Khorezm state.

11.

SAMARKAND
Samarkand was founded at
the same time as Babylon,
Athens, and Rome – almost
2500 years ago. It has been
called the «Pearl of the
Muslim World», «Eden of
Ancient East», and «Rome of
the East».Samarkand has
been conquered many times
by Alexander the Great,
Genghis Khan, and
Tamerlane, for instance.
Tamerlane made it his
capital and named in the
«Center of the Universe».
Here was a mix of those
from Iran, India, Persia, and
Mongolia, and being the
central part of the Silk
Road, was additionally
influenced by China, the
Middle East, and Europe.

12.

TASHKENT
Tashkent, or at least
the region around
it, has been home
to humans for over
3,000 years. There
is no written record
of a settlement,
however until Arabs
took control of the
area in the 8th
century A.D. and
the city flourished
with trade along the
silk route.

13.

Tashkent also boasts the first
metro system in Central Asia. The
Tashkent metro is not only a fast,
but also an architectural
monument. Each of the 29 stations
has an original design

14.

15.

Nephrite Lakes is a group of
two lakes – a smaller Lower or
Small Lake, and a larger
Upper.

16.

Uzbekistan more than 1/3
consist of mountains.
Uzbekistan Mountains are
taken up by the Tein Shan and
Gissar –Alay mountain
systems encounted many
millions years ago.

17.

Poppy fields in Uzbekistan

18.

Climate
The climate in Uzbekistan is
continental, with hot summers and
cool winters. The southern part of
the country is the warmest and the
northern part is the coldest. In
summer temperature often exceed
41 C and can even reach 45 C and
above. In winter temperature
averages around -8 C

19.

Uzbek cuisine

20.

The history of cultivating melons on the territory of Uzbekistan
goes back hundreds of years. Both written sources and
archeological sites prove it. Seeds of melon cultigen found
during excavations of Toprak-kala site (I-IV century AD). It is
certain that back then melons were already exported to China,
Iran and India.
To present day local melons’ aroma and taste continue to
fascinate those who try them.
The climatic conditions of Uzbekistan are ideal for cultivating
these paradise fruits - as they also called the melon in
antiquity. They are the reason why we have a huge number of
melon breeds that differ both in look and taste. Even a small
change in the sunny days’ number can lead to poor harvests, so
the breeding does not stop. To this day Uzbekistan has grown
more than 160 varieties of melons.
In ancient times farmers independently created the necessary
conditions for changing varieties. The fact that they realized
the importance of these works is evidenced by the preserved
custom of the of «Kovun Sayli» («Melon Festival») celebration
organized by dehkans on the occasion of the melon harvesting.
On that day farmers publicly presented the most outstanding
melon samples grown this year. The festival usually had
traditional dances and national games.

21.

Up to now there are six main areas of melon breeding in Uzbekistan: Tashkent, Samarkand, Bukhara, Khorezm,
Fergana and South zones. Each has varieties of breeds based on time of maturation.
The Khorezm zone became famous as one of the most ancient regions, where a significant part of all the known
varieties of melons is grown. The winter breeds, such as Ala-Khamma, Ak-Kosh, Almurty Gulyabi, Shakar-para,
etc., brought a special attention to the region. The local Ak-Novvat Khorezm, Torlam and Gokcha summer breeds
are also very rich and juicy. In the XIV century A.D. arabian traveler Ibn Batuta admiringly wrote about the
Khorezm melons: "As in the East and in the West, there are no melons like Khorezm. It is cut into pieces, dried in
the sun, put into baskets and taken to the distant cities of China and India. Among all the dried fruits there is no
better".In the Ferghana region it is possible to grow all varieties melons, beginning with the early Ak Khandalyak
and ending with the late Sertur.The Bukhara and Samarkand zones also differ. There is Obinovvat and Buri kalya
kurt - those of gentle taste and pulp, and Alacha and Rohat - crunchy, melting. The Tashkent zone is famous for its
early-ripe Khandalyak, Kokcha, Ak-kalya posh; soft Daniyari, Gurbek, Chillaki and Boswaldy that have a gentle pulp
and are good in the middle summer; Ak Kaun Tashkent, Bekzodi, Gul-Kun, Barginazi, Davletbai and Ak-par, also
ripping up in summer, but a bit harder; autumn-winter varieties Asma, Bezhir, Guliabi orange, Guliabi greenish,
Sary Guliabi, Kyrkma and Tosh kaun.Uzbek melonsThe Southern zone of melon breeding, though it boasts melon
diversity, grows mainly imported breeds Kara-kashka, Buri-kalla and Gulyabi Samarkand. Local types are few. They
are Datbedi, Khandalyak yellow local and Ala-puchack.
Certainly such a huge number of varieties required a special classification. As a result, scientists divide all melon
breeds into two subspecies: Central Asia and Asia Minor. Each, in turn, is divided by the type of maturation.
For hundreds of years drying has also been practiced. It allows to keep the useful properties of the melon, as the
taste, although it changes, still has the full sweetness of the ripe melon. As we mention above, very few varieties
of melons can be tried abroad, while in Uzbekistan, moving from region to region you can drink honey-sweet juice
of the rarest melons! Plan your trip to Uzbekistan in August-September.

22.

Exports of Uzbek watermelons to foreign markets
began in the first ten days of May 2023. This is
nearly one week earlier than usual due to very hot
weather in the country. The mass exports begun in
mid-May and since then Uzbekistan has already
exported more than 30 thousand tons of
watermelons, setting a historical record at the
beginning of the export season, EastFruit analysts
say.
According to preliminary trade statistics, in May
2023, Uzbekistan exported 30.4 thousand tons of
watermelon earning US $6.5 million in revenue.
Exports exceeded last year’s for the same month
by 9 times in terms of volume and by 12 times
than in May 2021! More than 99% of this volume
was shipped to the countries of Eurasian Economic
Union but the bulk of it went traditionally to
Kazakhstan and Russia.
In the last ten days of May 2023 Uzbekistan
exported about 29 thousand tons of watermelons,
averaging 2.6 thousand tons of exports per day!
Consequently, export volumes in June are
expected to remain high.

23.

Such an optimistic start to the current export season for
Uzbek watermelons suggests that by the end of 2023,
Uzbekistan may update last year’s export record for
this product. Watermelon export season for Uzbekistan
usually lasts from May until mid-November.
“In 2022 Uzbekistan exported 74% of its watermelons
during the month of June. If June 2023 watermelon
exports from Uzbekistan remained as high as in June
2022, by the end of the month total exports would
already be record high and close to 90 thousand tons.
However, we expect that in June 2023 Uzbek
watermelon exports would be close to 70,000 tones, or
more, and cumulative annual export volumes would
exceed a mark of 100,000 tons for the first time in the
country’s history”, says Andriy Yarmak, economist of
Investment Centre of the Food and Agriculture
Organization of the United Nations (FAO).
In 2022 Uzbekistan exported a record volume of
watermelons. Volume of exports reached 81.8 thousand
tons for a total of US $18.1 million, which in physical
terms was 90% times more than in the same period of
2021 and 70% times more than the record 2020 volume.

24.

Figs are rich in various vitamins and trace elements, the
concentration of which increases significantly when dried.
At the same time, when dried, the amount of sugar and
calories increases by 5 times, and for this reason, experts
recommend eating this fruit raw.
Also, figs are a deposit of copper, which is important for
the processes in the body - metabolism, the formation of
red blood cells, the production of neurotransmitters and
connective tissue.In addition, figs contain a large amount
of vitamin B6. This vitamin helps the body break down
amino acids and proteins and obtain energy from them,
plays an important role in the functioning of the nervous
system, and prevents aging. It is also a source of
antioxidants, which are important in maintaining youth,
protect cells from damage, and prevent wrinkles and
hyperpigmentation.Regular consumption of figs is beneficial
for the cardiovascular system. Studies have shown that
after eating this fruit, the amount of bad cholesterol in the
body decreases.It is also rich in vitamin K, which
strengthens the walls of blood vessels and prevents blood
clots. Because this sweet fruit is rich in fiber, it is
important for the digestive system. Figs improve intestinal
peristalsis and prevent some diseases related to the
digestive system.

25.

QUINCE: A TART AUTUMN FRUIT

26.

QUINCE: A TART AUTUMN FRUIT
Everyone knows what marmalade is. Though did you know that the very word "marmalade" in Portuguese
means "quince jam"? The word "quince" sounds like "marmelo" - it was from quince that they made an
amazing home-made marmalade from ancient times.
Quince: A Tart Autumn FruitIndeed, unlike most other fruits quince after prolonged cooking sustains shape
and doesn’t soften to a watery, but retains elasticity, which makes the pieces look like marmalade. This 100%
natural "marmalade" has an amazing aroma and subtle sweet taste. However, raw quince fruits look like large
gnarly apples and not popular. This is due to the pulps’ high density and slightly astringent taste – it’s not so
difficult to bite than to chew and swallow. Not for nothing in Ancient Rome newlyweds had to chew one
quince together, allegorically overcoming life's difficulties.
The climate of Uzbekistan allows cultivating a lot of amazing fruits, including autumn favorites like
persimmon, pomegranate and, of course, quince. Notably, local fruits unlike the Caucasian varieties do not
reach two kilos, but can boast a sweeter and less astringent taste. The unusual taste is not the most amazing
feature of these fruits. Their appearance is also curious. You can consider quince similar to both apple and
pear, but this is only true for fruits already prepared for sale. In the garden, the ripe quince fruit is covered
with a thin layer of brown fluff, which reminds of suede when touched. In order to clean this plaque, it is
enough to wipe the fruit with a piece of cloth, and smooth surface of yellow appears before your gaze.One
can use quince for culinary not for marmalade only. Jam from this fragrant fruit is ideal for filling pies, rolls
and other pastry. Stewed quince fruits and quince drinks quenches thirst like nothing else, which is vital in
the hot climate of Uzbekistan. In addition to sweet pastry fillings, quince is also used as seasonings and
supplements to meat dishes of Uzbek cuisine, bringing unusual accents to their taste palette. Large pieces of
quince are added even in pilaf!

27.

Uzbek plov

28.

Festival of traditional culture «O`zbegim» is underway
today in Tashkent. In the framework of events, 50
best chefs of Uzbekistan have managed to cook the
largest pilaf in the world and set a new Guinness
World Record! The total weight of the pilaf exceeded
7 tons.

29.

Uzbek bread

30.

Samsa

31.

Manti

32.

Norin
Norin is famous meal
in Uzbekistan and is
made mostly in
Tashkent. Winter is
the perfect time for
making Norin, as
meat must be air
dried beforehand in
cool temperatures.
Usually horse meat
is used, but it can
be substituted with
beef or lamb. Air
dried meat will give
special taste to
Norin, so, don`t skip
this part.

33.

Sumalyak
Sumalyak is a festive
dish of Uzbek
cuisine, prepared
from sprouted
wheat. As a rule it is
prepared during the
celebration pf
Navruz. In ancient
time sumalyak was
prepared before
spring planting. This
traditional Uzbek
dish is cooked in a
kettle on cottonseed
oil with the addition
on flour for 20-24
hours

34.

Halva the common name for the eastern kind of desert.
There are different types made of sunflower, sesame,
flour and sugar (halvaitar). In addition, local types of
halva are known, for example, Kokand halva.

35.

Dimlama – stew with
vegetables and meat
(cabbage, turnip,
carrots, potatoes).

36.

Uzbek bazars

37.

Uzbek weddings