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regional variations of the dish.
Often the fat
found near the
sheep tail,
qurdiuq, is used. In the past, the
cooking of
palov was
reserved for men, but the...
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according to Baker.
Uzbek cuisine is high in fat, and tail fat,
called qurdiuq or
dumba (often from the
Karakul breed), is an
important supplier of that...
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provide meat but also fat,
particularly the fat from the tail end,
called qurdiuq. Uzbekistan's
signature dish is
palov (plov or osh or palov, "pilaf"),...
