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Wannabe Sexy Exy
A bit more research or first hand knowledge is usually needed if you're going to make educated statements as a journalist. Being from Tashkent, please let me clear up a few things for you. Chuchvara are an Uzbek variant on Russian pelmeni. Rather than being boiled like pelmeni, they are fried in cotton oil. They're not considered a national dish. In general, they're most common amongst the non-Uzbek community in Uzbekistan. The national dish of Uzbekistan is plov. (a rice dish of lamb, carrots, onions and cumin)All Uzbeks will tell you of how it was served to Alexander the Great. Other typical Uzbek dishes are lagman, dimlama, shurpa and samsa. Palm sized manti are a close second as a national dish. They are usually eaten with the hands and topped with yogurt. Afghans, Uyghurs, Tajiks, Dungans and Armenians have a similar dish. As for the connection between Greek and Afghan food. Not at all a strech nor an oddity that they resemble each other in some way. The Greek presence in what is now Afghanistan following the conquests of Alexander the Great, both country's position either in or as trading partners of the Ottoman and Persian empires would have led to an exchange of cooking methods. More than likely, the paramount reason would have been the Silk Road. In many ways, modern Greece is a patchwork of Greeks who, as recently as the first half of the 20th century, resided in Anatolia, Constantinople, Abkhazia, Georgia, Armenia etc. The contact they would have had with cooking methods and spices flowing in from Central Asia would have led to some cross polinization.— May 1, 2008 1:45 a.m.