Hayiti (Eid al-Fitr) 70 days later, Qurbon Hayiti (Eid al-Adha) Cuisine Uzbek cuisine is influenced by local agriculture; since there is a great deal of grain farming in Uzbekistan, bread and noodles are of importance and Uzbek cuisine has been characterised as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is part of various Uzbek dishes. Uzbekistan's signature dish is palov (or plov), a main course typically made with rice, meat, carrots, and onions, though it was not available to ordinary people until the 1930s. There are many 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 Soviets allowed women to cook it as well. Since then, it seems, the old gender roles have been restored. Other notable national dishes include shurpa, a soup made of large pieces of fatty meat (usually mutton), and fresh vegetables; norin and laghman, noodle-based dishes that may be served as a soup or a main course; manti, chuchvara, and somsa, stuffed pockets of dough served as an appetizer or a main course; dimlama, a meat and vegetable stew; and various kebabs, usually served as a main course. Green tea is the national hot beverage consumed throughout the day; teahouses (chaikhanas) are of cultural importance. Black tea is preferred in Tashkent, but both green and black teas are consumed daily, without milk or sugar. Tea always accompanies a meal, but it is also a drink of hospitality that is automatically offered: green or black to every guest. Ayran, a chilled yogurt drink, is popular in summer. The use of alcohol is less widespread than in the West, but wine is comparatively popular for a Muslim nation as Uzbekistan is largely secular. Uzbekistan has 14 wineries, the oldest and most famous being the Khovrenko Winery in Samarkand (established in 1927). A number of vineyards in and around Tashkent are also growing in popularity, including Chateau Hamkor. Sport Uzbekistan is home to former racing cyclist Djamolidine Abdoujaparov. Abdoujaparov has won the green jersey points contest in the Tour de France three times. Abdoujaparov was a specialist at winning stages in tours or one-day races when the bunch or peloton would finish together. He would often 'sprint' in the final kilometer and had a reputation as being