NIU Student Shares Uzbek Culinary Traditions, Fostering Community Through Food
DeKalb, IL – Northern Illinois University accounting major Ozod Abdumanonov is building bridges between cultures, one dish at a time. Teh third-year student is sharing recipes and stories from his Uzbek and tajik heritage, sparking a culinary exchange that aims to strengthen the campus community.
Abdumanonov introduced two beloved dishes: obi non, a traditional flatbread baked in a clay oven called a tandyr, and kompot, a refreshing non-alcoholic beverage made with seasonal fruits. He explained that while variations exist across regions, the essence of these foods lies in their simplicity and connection to home.
“You can make [obi non] in diffrent ways or use different ratios, but the recipe’s pretty cut and dry,” Abdumanonov said. “Usually, what’s more critically important is how it’s cooked. So, when you use the tandyr, it builds a lot of the flavor off that. It has a taste of fire, and has a crispy crust with a very soft interior. It is very one note, but it is a very nice one note.”
The flatbread, made with flour, water, yeast, and salt, evokes strong memories for Abdumanonov, tho he notes the tandyr oven is key to achieving its authentic smoky flavor.
For students seeking a more accessible taste of Uzbek cuisine, Abdumanonov recommends kompot. This sweet drink, popular throughout Central Asia and parts of Eastern europe, requires no specialized equipment.
“It doesn’t have to be anything specific, whatever flavors you like,” he explained. “Usually my family uses apricots,white blackberries,and even raspberries. You just take those, you cut them up, boil some water, and add the cut fruit once the water comes to a boil. Eventually, you’d lower the temperature and let it marinate.” he described a traditional storage method of keeping the kompot in a cool, dark place.
Through sharing these recipes, Abdumanonov highlights the power of food to connect people to their roots and to each other. As he demonstrates, each shared meal at NIU offers an prospect to experience diverse flavors and cultivate a more inclusive campus habitat.
