About Ferghana Valley
Brief information about the Ferghana Valley:
The Ferghana Valley is a blessed land, which has concentrated in its ancient history, rich culture, breathtaking nature and boundless kindness of people.
For centuries, this land was famous for its unique silks, for which they came here from different parts of the world. In each city in the region, the secrets of such crafts as weaving, pottery, blacksmithing and jewelry are still preserved.
Famous cities of this region: Kokand, Andijan and Margilan will open their doors for you and tell you the amazing history of Uzbekistan, embodied in centuries-old mosques and madrasas, ancient parks and urban legends.
The beautiful capital of the once powerful and prosperous Kokand khanate, the city of Kokand will delight you with the beauty of its ancient buildings. The palace of Khudoyar Khan, the last ruler of this state, is included in the list of world historical heritage and is a monument of history and culture of the Republic of Uzbekistan.
Margilan will surprise you with the traditions of sericulture that go back to the depths of the centuries.
And one of the most ancient cities of the world - Andijan will help to understand more deeply the creations of his most famous native, the founder of the empire of the Great Moguls, and in combination the philosopher, poet and historian - Zahiriddin Muhammad Babur.
Each corner of the Ferghana Valley will please you with traditional dishes of Uzbek cuisine, treat sweet fruits, give benevolent smiles to its inhabitants and remain forever in your heart.
The main attractions of the area:
Khudoyar Khan’s Palace (Kokand), Complex of Pir Siddiq XVIII (Margilan), Ferghana Regional Museum of Local History.
KHUDOYAR KHAN’S PALACE (KOKAND). Now the local museum is located in the architectural complex. And once this citadel, built for 30 years, was a symbol of power and authority of the ruler of Kokand. The palace covers an area of 4 hectares and rises 3 meters above the rest of the city. It can be inside bypassing a special ramp. Luxurious, decorated with a majolica minaret, rooms with openwork carvings and a magnificent throne room - all this greatness is now available to any tourist.
COMPLEX OF PIR SIDDIK XVIII (MARGILAN). Memorial, erected in honor of St. Pir Siddiq, who was nicknamed by contemporaries "Dove". Such a nickname the righteous elder received because of the fact that Allah, saving him from the infidels, sent him to help pigeons. According to legend, the birds made their nests at the entrance to the cave where the old man was hiding, and hid him from his pursuers. Now the complex includes a mosque, a minaret, the shrine of a saint, a dovecote behind the typical Fergana portal.
Museum of regional ethnography of Ferghana valley. One of the oldest in Uzbekistan. It has been functioning since 1894. Within its walls you can find archaeological exhibits, objects of arts and crafts, a collection of paintings, photographs, etc.
Uzbek kitchen: a holiday of abundance, aroma and taste
If you talk about Uzbek cuisine, you can only swallow copious saliva, because the names of these delicious dishes - pilaf, manti, shurpa, shish kebab, lagman, samsa - among knowledgeable people are so magical that it is simply impossible to remain calm. If you know it, or just can imagine how taste is it - you should immediately try all this, enjoying the unusual taste. That's why the Uzbek kitchen is loved and respected all over the world. It is the brightest and most varied kinds of tastes in the East.
Many Uzbek recipes have a centuries-old history, and cooking is accompanied by various rituals that have survived to this day. Over a thousand-year history, Uzbek kitchen got its own specifics.
Undoubtedly, Uzbek kitchen "absorbed" the culinary traditions of the Turkic, Kazakh, Uighur, Tajik, Tatar and Mongolian peoples who inhabited this territory and neighboring lands. Among the borrowed dishes there are such tasty things as lyulya-kebab, bohursak, manti, lagman, etc. However, national Uzbek dishes decorated the tables of many countries of the world among many years.
Unique taste of these different recipes of Uzbek kitchen are due to the fact that not only meat products are widely used here, but also juicy vegetables, fruits, herbs, spices, cereals - everything that grows abundantly in this fertile land. Uzbekistan harvests rich harvests of wheat, rice, corn, barley, legumes (mung beans, peas and soybeans). Thanks to the warm and calm climate, a wide variety of fruits, vegetables, grapes and melons, as well as citrus, greens, berries and nuts grow here. All this gastronomic splendor is used in lovely Uzbek dishes. An important place in Uzbek cooking is occupied by flour products, as well as milk products. National Uzbek kitchen can share and exchange with cooks of all world many ways of meat cooking - primarily lamb meat and horse meat. By the way, cooks in different regions of the country they cook in their own way - unique and unrepeated kebabs, meatballs, etc. In the north they cooking pilaf, fried meat and flat cakes. In the south, they cooking a lot of kinds of rather complex dishes from rice and vegetables, and also make excellent desserts.
As for the meal itself, Uzbeks, like many peoples, have three meals a day: breakfast, lunch and dinner. "Nonushta" (same as breakfast) literally means "breaking flat cakes" or "eating bread". Uzbeks eat mostly with their hands, but sit on the floor or at a low table - it also known as "dastarkhan" - with a wide tablecloth. First of all, you can eat fruits and sweets. After tea and sweets, vegetables and salads are served. Then comes the turn of soups - like incredible "mastava" or "shurpa". And after all, you can finish the meal with the main dishes - lagman, shish kebab and pilaf.
Perhaps, Uzbek kitchen is one of the most important "sights" of Uzbekistan, which will be an opening for all gourmets.
The family enterprise “Asia Voyages”, was established in October, 2015 to provide high quality tourism services in the region (Uzbektourism licence №0357-01, Certification №002419).