Uzbekistan Food: A Culinary Journey You Must Experience

Uzbekistan Food, a delightful fusion of flavors influenced by its rich history and diverse culture, is a must-try for any food enthusiast. At FOODS.EDU.VN, we provide a comprehensive guide to help you navigate this delicious cuisine. Explore unique dishes and culinary traditions with us and discover some delicious plates and cooking inspiration!

1. Discovering the Heart of Uzbekistan Food: Plov

When exploring Uzbekistan food, one dish stands out as the cornerstone of Uzbek cuisine: Plov. This flavorful rice dish isn’t just a meal; it’s a cultural icon, recognized by UNESCO as an Intangible Cultural Heritage. Plov, also known as pilaf, is a symphony of rice, meat (usually beef or lamb), carrots, onions, and a medley of spices, all cooked together in a large kazan (a traditional Central Asian cooking pot).

1.1. The Art of Plov Preparation

The preparation of plov is an art form, with each region and even each family having their own unique twist. Key elements include:

• The Rice: Typically, long-grain rice is used, known for its ability to absorb flavors without becoming mushy.
• The Meat: Lamb or beef are the most common choices, often cut into generous chunks.
• The Vegetables: Carrots and onions are essential, providing sweetness and depth to the dish. Yellow carrots, native to the region, are preferred.
• The Spices: A blend of cumin, coriander, barberries, and sometimes chickpeas and raisins, creates a complex and aromatic flavor profile.

1.2. Regional Variations of Plov

Uzbekistan food boasts numerous regional variations of plov, each with its own distinct character:

• Tashkent Plov: Known for its layered approach, where the ingredients are cooked separately and then combined.
• Samarkand Plov: Characterized by its use of yellow carrots and a sweeter flavor.
• Khorezm Plov: Often includes quince and a darker, richer flavor.
• Wedding Plov (Toi Oshi): A special occasion plov, featuring quail eggs, chickpeas, and kazy (horse meat sausage).

1.3. Where to Enjoy Authentic Plov

To truly experience the magic of Uzbekistan food and plov, consider these options:

• Local Teahouses (Choyhona): These traditional establishments offer a casual setting to savor plov and other Uzbek dishes.
• Restaurants: From upscale dining to local eateries, many restaurants across Uzbekistan serve plov.
• Family Gatherings: If you have the opportunity, experiencing plov prepared in a family setting is a truly authentic experience.

2. Sizzling Skewers of Delight: Shashlik in Uzbekistan Food

Shashlik, known as shish kebab in other parts of the world, is a staple of Uzbekistan food. These marinated meat skewers, grilled over charcoal or wood, offer a smoky, savory experience that is hard to resist. In Uzbekistan, “kebab” typically refers to a separate dish called kazan-kabob, which is cooked in a pot.

2.1. The Art of Marinating Shashlik

The key to exceptional shashlik lies in the marinade. While every chef has their own secret recipe, common ingredients include:

• Onions: Provide flavor and help tenderize the meat.
• Vinegar or Lemon Juice: Adds acidity to further tenderize the meat.
• Spices: Cumin, coriander, black pepper, and paprika are frequently used.
• Oil: Helps to keep the meat moist during grilling.

2.2. Popular Shashlik Varieties

Uzbekistan food offers a wide array of shashlik varieties, catering to diverse tastes:

• Beef Shashlik: Chunks of beef, often alternated with tail fat for added juiciness.
• Mutton Shashlik: A classic choice, known for its rich flavor.
• Lyulya-Kebab: Ground meat, mixed with onions and spices, formed into a sausage shape and grilled.
• Jigar (Liver) Shashlik: A unique option for adventurous eaters.
• Chicken Shashlik: A lighter, more accessible option.
• Vegetable Shashlik: Skewers of grilled vegetables, such as bell peppers, tomatoes, and onions.

2.3. Essential Accompaniments for Shashlik

No shashlik experience is complete without the right accompaniments:

• Sliced Onions: Sprinkled with vinegar, these provide a tangy counterpoint to the richness of the meat.
• Bread: Freshly baked bread, such as lepeshka, is perfect for soaking up the flavorful juices.
• Sauces: Tomato-based sauces or yogurt-based dips are common additions.

3. Dumpling Delights: Exploring Manty in Uzbekistan Food

Manty (also spelled manti) are steamed meat dumplings, a beloved part of Uzbekistan food. These dumplings are a testament to the country’s diverse culinary heritage, offering a comforting and flavorful experience. With their delicate dough and juicy filling, manty is filling and satisfying.

3.1. Crafting the Perfect Manty Dough

The dough for manty is simple yet requires precision:

• Ingredients: Flour, water, salt, and sometimes an egg are combined to create a smooth, elastic dough.
• Technique: The dough is rolled out thinly to make the perfect wrapper, ensuring it is delicate enough to cook through yet sturdy enough to hold the filling.

3.2. The Heart of Manty: The Filling

The filling is where the magic happens. The most common filling is ground beef, but variations exist:

• Ground Beef or Lamb: Mixed with finely chopped onions, salt, and pepper. Tail fat is often added for extra richness.
• Pumpkin or Potatoes: Vegetarian options, offering a sweeter, earthier flavor.

3.3. Steaming Manty to Perfection

Manty are traditionally steamed in a special multi-tiered steamer called a mantovarka:

• Steaming Time: Depending on the filling, manty typically steam for 30-40 minutes.
• Serving: Manty are served hot, often with a dollop of kaymak (a fermented milk product similar to sour cream) or yogurt.

3.4. Eating Manty

Manty is eaten by hand. You can drizzle the sour cream on top or dip each dumpling for that creamy tangy richness.

4. A Steamed Roll of Flavor: Hanum in Uzbekistan Food

Hanum is a traditional Uzbekistan food dish that is similar to manty in that it is steamed, but it is prepared as a large roll instead of individual dumplings. It’s a comforting and flavorful dish that showcases the versatility of Uzbek cuisine.

4.1. Preparing the Hanum Dough

The dough for hanum is similar to manty dough:

• Ingredients: Flour, water (or sometimes milk), and salt.
• Technique: The dough is kneaded and rolled into a large, thin circle.

4.2. Filling Options for Hanum

The filling is spread evenly over the dough before it is rolled up:

• Potatoes and Onions: A classic combination, providing a simple yet satisfying flavor.
• Minced Meat: Adds richness and protein to the dish.
• Pumpkin: A sweeter option, perfect for those who enjoy a touch of sweetness in their savory dishes.

4.3. Steaming and Serving Hanum

The rolled hanum is steamed until cooked through:

• Steaming Time: Typically 30-40 minutes, depending on the filling.
• Serving: Hanum is sliced into individual portions and served with a specially prepared tomato sauce or yogurt.

5. Baked to Perfection: Samsa, a Popular Uzbekistan Food Snack

Samsa (also spelled somsa) are savory pastries that are a popular snack and street food in Uzbekistan food. These baked delights are filled with a variety of ingredients and offer a satisfying and flavorful experience.

5.1. Crafting the Flaky Samsa Dough

The dough for samsa is what sets it apart:

• Flaky Pastry: Made with layers of dough and butter or oil, creating a light and crispy texture.
• Technique: The dough is rolled out thinly, greased, and folded multiple times to create the layers.

5.2. Diverse Filling Options for Samsa

Samsa can be filled with a variety of ingredients:

• Minced Meat and Tail Fat: A classic filling, providing a rich and savory flavor.
• Potatoes: A vegetarian option, often seasoned with onions and spices.
• Pumpkin: A sweeter option, particularly popular in the fall.
• Spinach: A healthy and flavorful choice.

5.3. Baking Samsa in a Tandoor Oven

Traditionally, samsa are baked in a tandoor, a clay oven that imparts a unique smoky flavor:

• Tandoor Baking: The samsa are stuck to the hot walls of the tandoor and baked until golden brown.
• Oven Baking: Samsa can also be baked in a regular oven.

6. Unique Egg Dumplings: Tukhum Barak in Uzbekistan Food

Tukhum Barak is a unique and hearty dish that is a specialty of Khorezm, a region in western Uzbekistan food. These dumplings are filled with eggs and offer a distinctive flavor and texture.

6.1. Preparing the Tukhum Barak Dough

The dough for tukhum barak is similar to other dumpling doughs:

• Ingredients: Flour, water, egg, and salt.
• Technique: The dough is rolled out thinly and cut into squares.

6.2. The Unusual Egg Filling

The filling is what makes tukhum barak so unique:

• Eggs: Beaten with milk, butter, and seasonings.
• Technique: The egg mixture is poured into the dough squares, which are then sealed to form dumplings.

6.3. Boiling Tukhum Barak

The dumplings are boiled until cooked through:

• Boiling Time: A few minutes, until the dough is tender and the egg filling is set.
• Serving: Tukhum barak is served hot, often with yogurt or sour cream.

7. Hearty Soup: Mashhurda, a Rice and Bean Delight in Uzbekistan Food

Mashhurda is a hearty and flavorful soup that is a staple of Uzbekistan food. Made with rice, mung beans, and vegetables, it’s a comforting and nutritious dish that can be enjoyed as a first or second course.

7.1. Preparing the Mashhurda Broth

The broth is the foundation of the soup:

• Meat: Beef or lamb, cut into small cubes.
• Vegetables: Onions, carrots, potatoes, bell peppers, tomatoes, and garlic.
• Technique: The meat and vegetables are sautéed and then simmered in water or broth.

7.2. Adding Rice and Mung Beans

Rice and mung beans add substance and texture to the soup:

• Rice: Typically, long-grain rice is used.
• Mung Beans: Small, green beans that add a nutty flavor and creamy texture.
• Technique: The rice and mung beans are added to the broth and cooked until tender.

7.3. Seasoning and Serving Mashhurda

Spices and herbs enhance the flavor of the soup:

• Spices: Cumin, coriander, and black pepper.
• Herbs: Fresh cilantro or parsley.
• Serving: Mashhurda is served hot, often with a dollop of kaymak (sour cream) and a sprinkle of fresh herbs.

8. Wrapped in Grape Leaves: Dolma in Uzbekistan Food

Dolma is a dish that is popular throughout Central Asia and the Middle East, and it holds a special place in Uzbekistan food. These stuffed grape leaves are a delicious combination of meat, rice, and herbs, offering a unique and flavorful experience.

8.1. Preparing the Grape Leaves

The grape leaves are the wrapper for the filling:

• Fresh Grape Leaves: Young grape leaves are preferred, but salted leaves can also be used.
• Technique: Fresh leaves are blanched in boiling water, while salted leaves are rinsed to remove excess salt.

8.2. Crafting the Dolma Filling

The filling is a mixture of meat, rice, and herbs:

• Ground Meat: Beef or lamb.
• Rice: Typically, short-grain rice is used.
• Herbs: Mint, parsley, and dill.
• Technique: The ingredients are mixed together and seasoned with spices.

8.3. Wrapping and Cooking Dolma

The filling is carefully wrapped in the grape leaves:

• Wrapping Technique: The filling is placed in the center of the leaf, and the leaf is folded around it to create a small, compact package.
• Cooking: The dolma are packed tightly in a pot and simmered in water or broth until cooked through.

9. Hand-Pulled Noodles: Laghman, a Noodle Soup Sensation in Uzbekistan Food

Laghman is a traditional Uzbekistan food noodle soup that is known for its hand-pulled noodles and flavorful broth. It’s a labor-intensive dish, but the result is well worth the effort.

9.1. Making the Hand-Pulled Noodles

The noodles are the heart of laghman:

• Dough: Flour, water, egg, and salt.
• Technique: The dough is kneaded until elastic, then stretched and pulled into long, thin noodles. This requires skill and practice.

9.2. Preparing the Laghman Broth

The broth is a rich and flavorful combination of meat, vegetables, and spices:

• Meat: Beef or lamb, cut into small pieces.
• Vegetables: Onions, carrots, bell peppers, tomatoes, potatoes, and garlic.
• Spices: Cumin, coriander, and red pepper flakes.

9.3. Assembling and Serving Laghman

The noodles and broth are combined to create the finished dish:

• Assembly: The noodles are placed in a bowl, and the broth is poured over them.
• Serving: Laghman is served hot, often with a sprinkle of fresh herbs.

10. Sweet Endings: Halva, a Delectable Treat in Uzbekistan Food

No exploration of Uzbekistan food would be complete without mentioning halva, a popular sweet treat that is enjoyed throughout the country. There are dozens of varieties, each with its own unique flavor and texture.

10.1. Varieties of Halva

Uzbekistan food offers a wide range of halva:

• Flour-Based Halva: Made with flour, butter, and sugar.
• Nut-Based Halva: Made with sesame seeds, peanuts, or other nuts.
• Dairy-Based Halva: Made with milk or yogurt.

10.2. Preparing Classic Halva

Classic halva is made with flour, butter, and sugar:

• Technique: Flour is cooked in butter until golden brown, then sugar syrup is added and the mixture is stirred until it thickens.
• Variations: Nuts, dried fruits, or chocolate can be added for extra flavor.

10.3. Enjoying Halva

Halva is often served with tea or coffee. It’s a perfect way to end a meal or to enjoy as a sweet snack.

11. Additional Uzbekistan Food Delights

Beyond the top 10 dishes, Uzbekistan food has even more to offer:

• Non (LePeshka): A traditional round bread, often baked in a tandoor oven.
• Shorpa: A hearty meat and vegetable soup.
• Achichuk Salad: A simple salad of tomatoes, onions, and cucumbers.
• Kurt: Salty dried cheese balls.

12. The Cultural Significance of Uzbekistan Food

Uzbekistan food is more than just sustenance; it’s a reflection of the country’s history, culture, and hospitality. Food plays a central role in social gatherings, family celebrations, and religious holidays. Sharing a meal is a sign of friendship and respect.

12.1. Hospitality and Food

Uzbeks are known for their hospitality, and food is a key part of that. Guests are always offered food and drink, and it’s considered impolite to refuse.

12.2. Food and Celebrations

Food is an integral part of Uzbek celebrations. Plov is a must-have dish at weddings and other special occasions.

12.3. Regional Differences

As mentioned earlier, Uzbekistan food varies from region to region, reflecting the diverse geography and cultural influences of the country.

13. Exploring Uzbekistan Food: A Traveler’s Guide

If you’re planning a trip to Uzbekistan, be sure to immerse yourself in the local food scene. Here are some tips:

• Visit Local Markets: Explore the vibrant bazaars and sample local produce and spices.
• Eat at Local Teahouses (Choyhona): Experience authentic Uzbek cuisine in a casual setting.
• Take a Cooking Class: Learn how to prepare traditional Uzbek dishes.
• Be Adventurous: Don’t be afraid to try new things!

14. The Health Benefits of Uzbekistan Food

Uzbekistan food, with its emphasis on fresh ingredients and traditional cooking methods, can be surprisingly healthy. Many dishes are rich in protein, fiber, and vitamins.

14.1. Fresh Ingredients

Uzbek cuisine relies on fresh, seasonal ingredients, such as fruits, vegetables, and herbs.

14.2. Traditional Cooking Methods

Steaming, boiling, and baking are common cooking methods, which help to preserve the nutrients in the food.

14.3. Balanced Diet

A typical Uzbek meal includes a balance of protein, carbohydrates, and fats.

15. Uzbekistan Food and the Silk Road

Uzbekistan’s location on the Silk Road has had a profound impact on its cuisine. Over the centuries, the country has been a crossroads of cultures, and this is reflected in its food.

15.1. Influences from Other Cultures

Uzbekistan food has been influenced by Persian, Turkish, Russian, and Chinese cuisine.

15.2. Trade and Ingredients

The Silk Road brought new ingredients to Uzbekistan, such as spices, rice, and tea.

15.3. Culinary Exchange

Uzbekistan food has also influenced the cuisine of other countries along the Silk Road.

16. Modern Twists on Traditional Uzbekistan Food Dishes

Even with its deep roots in tradition, Uzbekistan food is evolving. Chefs are experimenting with new ingredients and techniques to create modern interpretations of classic dishes. This includes:

16.1. Innovative ingredient combinations

Experimenting with fusion cuisine that combines traditional Uzbekistan Food flavors with international influences. This could involve incorporating ingredients from other culinary traditions or reimagining classic dishes with a modern twist.

16.2. Healthier versions of classics

Chefs are also focusing on using healthier cooking methods and ingredients to create dishes that are both delicious and nutritious. This might involve using less oil, incorporating more vegetables, or substituting traditional ingredients with healthier alternatives.

16.3. Elegant presentations

Modern Uzbekistan food often emphasizes presentation. Dishes are carefully plated and garnished to create a visually appealing dining experience.

17. Uzbekistan Food Ingredients: A Closer Look

The foundation of Uzbekistan food lies in its fresh, high-quality ingredients. Let’s explore some key components:

Ingredient	Description	Common Use
Rice	Long-grain varieties are preferred for plov.	Plov, mashhurda, dolma
Meat	Lamb and beef are staples, often used in stews, kebabs, and dumplings.	Plov, shashlik, manty, laghman, shorpa
Carrots	Yellow carrots are common and sweeter than orange varieties.	Plov, laghman, mashhurda
Onions	Used extensively for flavor and aroma.	Nearly every dish
Spices	Cumin, coriander, and black pepper are essential for Uzbek flavor.	Plov, shashlik, laghman, shorpa, and almost any dish
Mung Beans	Small green beans used in soups and stews.	Mashhurda
Grape Leaves	Used for making dolma.	Dolma
Dairy (Kaymak)	This includes sour cream that is often served as a condiment.	Manty, mashhurda

18. Uzbekistan Food for Vegetarians: Delicious Options Abound

While Uzbekistan food is known for its meat dishes, vegetarians can still find plenty to enjoy. Here are some options:

• Vegetarian Plov: Can be made with vegetables like carrots, onions, and chickpeas.
• Pumpkin Manty or Hanum: Sweet and savory vegetarian dumplings.
• Vegetable Samsa: Filled with potatoes, pumpkin, or spinach.
• Achichuk Salad: A refreshing tomato and cucumber salad.

19. Uzbekistan Food and the Seasons

The seasons play a significant role in Uzbekistan food. Different dishes are prepared depending on the availability of ingredients:

• Spring: Fresh greens and herbs are abundant.
• Summer: Fruits and vegetables are at their peak.
• Fall: Pumpkin and root vegetables are popular.
• Winter: Hearty stews and soups are common.

20. The Future of Uzbekistan Food

Uzbekistan food is experiencing a revival, with chefs and food enthusiasts working to preserve traditional dishes and promote Uzbek cuisine to the world.

• Preserving Traditions: Efforts are being made to document and preserve traditional recipes and cooking techniques.
• Promoting Uzbek Cuisine: Uzbek restaurants are opening around the world, introducing people to the flavors of Uzbekistan.
• Culinary Tourism: Uzbekistan is becoming an increasingly popular destination for culinary tourists.

21. Common Misconceptions About Uzbekistan Food

Let’s debunk some common myths about Uzbekistan food:

• It’s all meat: While meat is a staple, there are many vegetarian options.
• It’s very spicy: While spices are used, the food is not typically overly spicy.
• It’s difficult to find: Uzbek restaurants are becoming more common around the world.

22. Pairing Drinks with Uzbekistan Food

The right drink can enhance the flavor of Uzbekistan food. Here are some popular choices:

• Green Tea: A staple beverage in Uzbekistan, perfect for cleansing the palate.
• Ayran: A refreshing yogurt drink.
• Local Wine: Uzbekistan produces a variety of wines that pair well with local cuisine.

23. Essential Uzbekistan Food Vocabulary

Learning a few key words can enhance your culinary experience:

• Plov: Rice dish
• Shashlik: Kebab
• Manty: Dumplings
• Non: Bread
• Choy: Tea

24. The Etiquette of Eating Uzbekistan Food

Understanding local customs can enhance your dining experience:

• Wash Your Hands: It’s customary to wash your hands before eating.
• Use Your Right Hand: Eat with your right hand.
• Show Respect: Show respect for the food and the people you are dining with.

25. Uzbekistan Food Recipes to Try at Home

Bring the flavors of Uzbekistan food into your own kitchen with these simple recipes:

• Plov: Find a basic plov recipe online and experiment with different variations.
• Achichuk Salad: Combine sliced tomatoes, onions, and cucumbers with a simple vinaigrette.
• Vegetable Samsa: Use store-bought puff pastry and fill it with potatoes, onions, and spices.

26. Exploring Street Food in Uzbekistan

Street food is an integral part of Uzbekistan’s culinary scene. Here are some must-try items:

• Samsa: Baked pastries filled with meat or vegetables.
• Non: Flatbread, often baked in a tandoor oven.
• Shashlik: Grilled meat skewers.

27. Finding Authentic Uzbekistan Food Restaurants

If you’re looking for an authentic Uzbekistan food experience, here are some tips:

• Read Reviews: Look for restaurants with positive reviews from locals.
• Ask Locals: Get recommendations from people who have lived in Uzbekistan.
• Look for Traditional Decor: Authentic restaurants often have traditional decor.

28. Uzbekistan Food Tours: A Culinary Adventure

Embark on a culinary journey with a guided tour:

• Food Markets: Explore local markets and sample regional specialties.
• Cooking Classes: Learn to prepare traditional Uzbekistan food dishes.
• Restaurant Hopping: Sample a variety of dishes at different restaurants.

29. Uzbekistan Food and Tea Culture

Tea is an integral part of Uzbek culture and often accompanies meals.

• Green Tea: The most popular choice, served throughout the day.
• Tea Ceremony: A sign of hospitality and respect.
• Pialas: Small bowls used for drinking tea.

30. Uzbekistan Food and Music

Music often accompanies meals, adding to the festive atmosphere.

• Traditional Music: Performed with instruments like the dutar and tanbur.
• Folk Songs: Reflect the history and culture of Uzbekistan.
• Celebrations: Music and dance are an integral part of Uzbek celebrations.

31. The Influence of Islam on Uzbekistan Food

Islam has a significant influence on Uzbekistan food, with certain dietary laws being observed.

• Halal: Food prepared according to Islamic law.
• No Pork: Pork is not consumed in Uzbekistan.
• Ramadan: A month of fasting, followed by a festive celebration.

32. Preserving Uzbekistan Food Traditions

Efforts are underway to preserve Uzbekistan food traditions for future generations.

• Documenting Recipes: Recording traditional recipes and cooking techniques.
• Supporting Local Farmers: Promoting the use of local ingredients.
• Educating Young Chefs: Training young chefs in traditional culinary methods.

33. Uzbekistan Food and Storytelling

Food often plays a role in Uzbek storytelling, with dishes associated with certain events or characters.

• Folklore: Stories passed down through generations.
• Legends: Tales of heroes and mythical creatures.
• Cultural Identity: Food helps to reinforce Uzbek cultural identity.

34. Uzbekistan Food and Art

Food is also a source of inspiration for Uzbek artists, with paintings and sculptures depicting traditional dishes and culinary scenes.

• Still Life Paintings: Featuring fruits, vegetables, and traditional dishes.
• Sculptures: Depicting scenes of cooking and eating.
• Cultural Expression: Food serves as a form of cultural expression.

35. Uzbekistan Food: A Culinary Treasure

Uzbekistan food is a culinary treasure, offering a unique and flavorful experience that reflects the country’s rich history, culture, and hospitality. Whether you’re exploring the bustling bazaars, savoring a hearty plov, or enjoying a cup of green tea, Uzbekistan food is sure to delight your senses and leave you with lasting memories.

Are you eager to delve deeper into the captivating world of Uzbekistan food? Visit FOODS.EDU.VN for an abundance of valuable insights. We provide detailed recipes, expert cooking advice, and fascinating stories behind each dish. Embark on a culinary adventure with us and discover the heart of Uzbekistan food. For more information, visit our website at foods.edu.vn, contact us at 1946 Campus Dr, Hyde Park, NY 12538, United States, or reach us via Whatsapp at +1 845-452-9600.

Frequently Asked Questions About Uzbekistan Food

1. What is the most popular dish in Uzbekistan?
   Plov, a rice dish with meat, carrots, and onions, is the national dish and most popular.

2. Is Uzbekistan food spicy?
   No, while spices are used, the food is generally not very spicy.

3. Are there vegetarian options in Uzbekistan food?
   Yes, dishes like vegetable samsa, pumpkin manty, and achichuk salad are popular choices.

4. What is non?
   Non is a traditional round bread, often baked in a tandoor oven.

5. What is kaymak?
   Kaymak is a fermented milk product similar to sour cream, often served with dumplings and soups.

6. What kind of tea do they drink in Uzbekistan?
   Green tea is the most popular choice, consumed throughout the day.

7. What is shashlik?
   Shashlik is skewered, marinated meat grilled over charcoal or wood.

8. What are manty?
   Manty are steamed meat dumplings, a popular dish in Uzbekistan.

9. What is laghman?
   Laghman is a traditional noodle soup with hand-pulled noodles, meat, and vegetables.

10. What is halva?
    Halva is a sweet confection made with flour, butter, and sugar, often with nuts or dried fruits.