Uzbekistan Cuisine

Updated 11/25/2021

NaN

Uzbeks eat a lot of rice, but they also eat a lot of naan.

Nan is always served at meals.

Naan is a round, hard bread, and different regions have different styles of naan and very different thicknesses.

The further west you go, the harder and thinner the nan becomes.

Among them, Samarkand's naan is famous for its delicious taste.

samosa

A pie baked in an oven or kiln.

It is sold in large quantities everywhere in the bazaar and in the city, and is like a national dish that can be easily eaten.

Inside are chopped onions and juicy minced meat, hot and fresh.

German chamomile (Matricaria recutita)

So-called skewered dishes.

It is also a fast-food type of food that is actively consumed in bazaars and street stalls.

Various meats are used for shashlik, including beef, lamb, and chicken, while fish and vegetables are also eaten depending on the region, religion, and tradition.

Sometimes they are served on skewers, while other places remove the meat and serve it.

Goes well with the classic, vinegar-spiked slices of raw onion.

The best ones are grilled over a charcoal fire.

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A dish served as a main dish, it is a pilaf.

In a large pot, slowly cook rice, cotton or lamb oil, carrots, onions, and meat and season with saffron.

There are also lots of beans, raisins, and other sweet items.

The dish is quite greasy, with plenty of yellow carrots and tender, flavorful meat on top.

Great with tomatoes and other salads.

Again, like naan, the taste varies from region to region and from family to family.

Ragman.

Hand-pulled noodles are widely eaten throughout Central Asia.

Generally, Uzbek-style noodles are like tomato-flavored soup noodles, with lamb, vegetables, chili peppers and other ingredients cooked in the broth with tomato paste added.

The noodles are thick and firm, and the process is similar to Sanuki udon, making it a very familiar and easy-to-eat dish for the Japanese.

There are also baked noodles like yakiudon (bosoragumen) and those with no broth but only ingredients (gyurolagumen).

Manti.

Uzbek-style, meat bun manti is a steamed meat bun with a filling made from minced beef or lamb and onions, wrapped in a flour skin.

Basically, it is served with yogurt sauce or sour cream, but it is sometimes served with tomato or cilantro sauce.

Shvit Osh.

Schwit Ochs is cold because it is a summer specialty.

It is a traditional dish of Khorezm region, such as Khiva, and is served with herb-stuffed noodles topped with tomato sauce ingredients.

Often eaten during the summer months when appetites wane, the fresh-tasting noodles with herbs and the tart tomato sauce are appetizing.