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Food in Uzbekistan: 21 Traditional Uzbek Dishes You Must Try

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When most people think of Uzbekistan their minds immediately go to the awe-inspiring Islamic architecture of the Registan in Samarkand , the towering Kalyan Minaret of Bukhara , or the ancient walled city of Khiva . What you don’t hear much about is food in Uzbekistan.

In fact, when we first arrived, we really had little to no idea what we would be eating during our three weeks in the country. We quickly learned that traditional Uzbek food can be quite delicious with influences from all over Asia and the Middle East.

Uzbekistan shares much of its culinary tradition with Turkey as well as serving up a wide number of noodle and dumpling dishes that bear a close resemblance to their counterparts in China, Nepal, and other Eastern Asian countries.

Food in Uzbekistan is certainly meat-heavy, and by the end of your trip, you’ll likely be ready for some lighter fare. But while you are journeying along the Silk Road, you should embrace the local Uzbek cuisine. If you’re wondering what to eat in Uzbekistan, you’re in luck. We have compiled a list of 21 dishes you should sample during your Uzbekistan vacation. Yoqimli Ishtaha! ( translation: “Bon Appetit!” )

Don’t forget to check out our web story: 21 Traditional Uzbekistan Dishes !

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What to Eat in Uzbekistan: 21 Local Dishes to Try

Plov (sometimes also called “osh”) is widely considered to be the national dish of Uzbekistan. It’s a hearty rice pilaf and you’ll probably notice that the word “plov” and “pilaf” are essentially the same. You can expect a heaping portion of rice that has been cooked together with lamb or beef, onions, garlic, raisins, carrots, and apricots. Plov is not only the most famous dish in Uzbekistan, but it is also one of the most delicious.

You’ll find that most restaurants serving Uzbek food offer plov as an option, but if you want to truly experience it, you’ll want to head to a “Plov Center” in one of the cities you’re visiting. But be prepared to take a nap once you finish your bowl!

These restaurants specialize in plov and cook the dish in gigantic iron cauldrons (called “kazans”) over an open fire. Plov centers generally serve plov and nothing else except for bread, tea, and a selection of side salads to accompany your huge plate of rice pilaf.

2. Shashlik

Shashlik is simply skewered meat cooked on the grill. The word “shashlik”, in fact, is just the Russian word for “shish kabob”, and this style of cooking became widespread in Central Asia during the time of the far-reaching Russian empire.

All over Uzbekistan, you’ll find several options for shashlik, including cubes of beef or lamb, chicken legs, “meat rolls” which is a pinwheel of lean and fatty beef, and ground beef (or lamb).

Given that most Uzbeks are Muslim, it’s unlikely that you’ll encounter any pork while you’re in the country. But if you’re lucky you might be offered some shashlik made with horse meat. Also, if you’re feeling overloaded with meat during your time in Uzbekistan, you can often order grilled skewers of potatoes, mushrooms, tomatoes, and peppers.

3. Lagman (Soup)

Lagman (sometimes also spelled “lahg’mon”) is another extremely popular food in Uzbekistan. The most common way that Lagman is served is as a hearty noodle stew that includes lamb, onions, carrots, bell peppers, tomatoes, potatoes, and garlic. The rich broth is also seasoned with cumin seed, parsley, and basil.

The term “Lagman” is derived from the Dungan word, “lyumyan” which means to “stretch the dough”, and Lagman noodles are typically hand-pulled, giving them a deliciously chewy texture that you would pay top dollar for in Italy or Korea.

When in doubt about what to order in Uzbekistan, Lagman is generally a great choice especially if it’s cold outside!

4. Fried Lagman

Another wonderful way to enjoy those delicious hand-pulled Lagman noodles is stir-fried. The noodles are pan-fried with peppers, onions, tomato paste, and whatever other vegetables the kitchen has on hand. It basically tastes like stir-fried spaghetti. And, if you’re lucky, you might find it topped with a fried egg!

Shurpa is an Uzbek lamb soup that you’ll find in almost every eatery in the country. In addition to chunks of lamb, you can expect thick slices of vegetables, such as carrots, potatoes, or onions. Spices such as fresh dill and parsley are also used to add flavor to the soup.

Shurpa is a great starter to any meal, especially if you’re visiting Uzbekistan during the colder months and need to warm up after a day of exploring the country’s beautiful Islamic architecture.

Dimlama is a robust one-pot stew typically associated with harvest time in Uzbekistan. It’s full of meat (lamb or beef), potatoes, onions, carrots, cabbage, peppers, and garlic. To prepare dimlama, all of the ingredients are layered in a deep pan, covered, and simmered for several hours.

If you’re in Uzbekistan in the spring or fall, you’ll certainly encounter dimlama as a seasonal special.

Another extremely popular food in Uzbekistan, manti (or “mantu”), is large steamed dumplings filled with ground lamb or beef. Extra fat is often added to the dumplings to enhance the flavor.

They are served with yogurt for dipping, and in Uzbekistan, they are traditionally eaten without utensils so don’t be afraid to dive right in with your hands.

You’ll occasionally encounter manti filled with other great ingredients like potatoes, turnips, or pumpkin, but if the filling is not specified on the menu you can expect meat.

8. Chuchvara

Chuchvara are simply smaller versions of Manti, and these delicious little dumplings can be served steamed (like manti), fried, or in a soup. Of the three, we really fell in love with the soup which is quite similar to Chinese wonton soup. It’s especially good when served with a healthy sprinkling of fresh dill on top and is a great starter to any meal in Uzbekistan!

9. Fried Chuchvara

Another popular way to eat chuchvara is fried (you might see this written on the menu as “Qovurma Chuchvara”). Fried chuchvara is a perfect dish for sharing if you’re dining as a large group as they are much easier to eat with your hands than the steamed version. In Uzbekistan, they are often served at weddings or parties.

They’ll come to your table piping hot and are typically dipped in cold yogurt or smetana (sour cream) which makes for the perfect accompaniment to the seasoned meat filling and crispy shell of the chuchvara.

Samsa (also sometimes spelled “samosa”) is another popular style of dumplings in Uzbekistan. Similar to manti, they are filled with lamb or beef and an extra helping of lamb fat for flavor. They are then baked in an oven, resulting in a flaky pastry that is a staple breakfast food in Uzbekistan. In fact, a plate full of samsas and a pot of tea is a very traditional start to a morning in Uzbekistan.

You’ll occasionally encounter potatoes and onion Samsa, but generally, you can expect them to be full of the delicious but artery-clogging mix of chopped or ground meat and extra fat.

11. Achichuk

Achichuk is a simple salad made from sliced tomatoes, onions, and cucumbers. You’ll see it as an option at every Uzbek restaurant, and you’ll surely end up ordering it a time or two during your trip. It’s simple and straightforward but also fresh and delicious.

Charlop (also spelled chalap or chalob) is a cold yogurt soup made with cilantro, dill, parsley, radishes, and cucumbers. It’s a nice start to a meal as it’s light and refreshing (though a little bland) especially if you’re visiting Uzbekistan in the summer.

You’ve likely tried dolmas before as they are popular all over the world, especially in the Mediterranean and Turkish cuisine.

You may think of dolmas as simply grape leaves stuffed with ground beef and rice, but the term actually refers to a number of different stuffed dishes. In Uzbekistan, you will often get a variety of different stuffed vegetables including peppers and cabbage leaves when you order dolmas.

14. Shivit Oshi

Shivit oshi is probably the most colorful food in Uzbekistan. The bright green noodles have been infused with dill which makes them both eye-catching and flavorful. They are topped with a stew of meat, peppers, tomatoes, onions, potatoes, and carrots and served with a side of yogurt or sour cream.

Shivit oshi is traditionally served in Khiva. It’s actually on the menu of every single restaurant in Khiva’s old city, but you won’t encounter it anywhere else in Uzbekistan.

15. Guzlama

Guzlama is yet another type of dumpling popular in Uzbekistan. These fried dumplings are pressed flat and then fried, giving them a taste closer to a Mexican empanada. We mainly encountered these in Khiva where, like shivit oshi, they were on every single menu.

16. Tukhum Barak

Guess what? More dumplings! Are you detecting a trend in the food in Uzbekistan?

Tukhum barak is filled with a mixture of eggs and milk that tastes a bit like cottage cheese. Sometimes a bit of fried onion is added as well. They are then steamed and served with yogurt for dipping.

You may also find a delicious pumpkin variety. We much preferred it to the cheese variety but it was not as common.

Bread is incredibly important in Uzbekistan. You’ll encounter people selling homemade bread in every market and on many street corners. And Uzbek bread is almost always made in a ring with the center not quite punched out, kind of like an oversized bagel.

Anytime you eat at a restaurant in Uzbekistan and fail to order bread, the waiter will look at you like you have grown an extra head. And often they will bring you bread anyways, assuming your order (or lack thereof) was lost in translation.

One of the most interesting parts of the bread culture in Uzbekistan is the number of unique patterns that are stamped onto the bread before it is baked. You’ll actually see a variety of bread stamps available in the markets; they have intricate designs of metal pins inlaid in wooden handles. Pick one up if you’re feeling ambitious and want to start stamping your own bread when you return home from your Uzbekistan holiday.

Suzma is a plain yogurt for dipping your bread. Sometimes you’ll find it has salt added or comes with onions, dill and/or parsley mixed in with it. Suzma is so ubiquitous in Uzbekistan that it often is not even listed on the menu. Simply ask for it along with your bread.

Much like other Arabic and Asian countries such as Turkey and Egypt , tea is more than just another beverage in Uzbekistan. Tea represents friendship and hospitality. You’ll likely be offered tea at your guesthouse upon your arrival. And perhaps you’ll be offered it every time you enter or leave your guesthouse.

You’ll rarely be able to order just a cup of tea. It will always come in a teapot along with a stack of small bowls. Uzbeks drink tea out of these bowls rather than teacups. You’ll generally be served one bowl more than the number of people expected to share the pot of tea. The extra bowl is used for mixing the tea when you first receive it.

There are a few steps to properly drink a pot of tea in Uzbekistan. First, you won’t want to drink the tea right away. You should give it a few minutes to let it finish steeping. Second, pour the tea into one of the bowls and then pour it back into the top of the teapot. Repeat this mixing step several times for good measure. Now discard that bowl, no one will actually be drinking out of it.

Finally, distribute the remaining tea bowls and pour everyone else’s tea. It’s customary not to pour your own tea in most countries unless you’re the host. Look around expectantly at everyone enjoying their tea and hope that someone takes the hint and pours you a bowl. If no one seems to take the hint, go ahead and pour your own. It’s okay as you’re the host in this situation.

20. Toasted Apricot Seeds

Dried apricots are incredibly popular in Uzbekistan. And of course, all the apricots have to have the pits removed. Why not toast all those apricot pits and turn them into a delicious treat?

Toasted apricot seeds are perfect to snack on while drinking a beer. And if you think beer would be uncommon in Uzbekistan due to its predominantly Muslim population, you would be wrong. Alcohol is widely available in Uzbekistan and there are actually a number of locally produced wines and beers that you should try while you’re in the country, to go with your toasted apricot seeds of course.

The amount and diversity of desserts in Uzbekistan are pretty mind-blowing. Sugared almonds and peanuts, baklava, various types of fried dough covered in sugar or honey, chunks of rock sugar, dried apricots, and figs, we could write an entire post dedicated to Uzbek sweets.

Halva, however, is one that we encountered frequently and loved. It’s a dense fudge-like confection that is popular all across the Middle East and Central Asia. It’s typically made by mixing sesame oil or sunflower seed oil with sugar syrup. It can be flavored with cocoa powder, vanilla, chocolate, and chopped nuts, giving each halva vendor’s recipe a unique flavor and texture.

You’ll find stacks of halva for sale at every major market in Uzbekistan, but our favorite places to shop for it were Chorsu Market in Tashkent and the Siab Bazaar in Samarkand . At either, you’ll find endless varieties of Halva to sample and choose from. Just make sure you triple-check the prices with a few different vendors to make sure you’re not getting overcharged.

That’s it – 21 of the best dishes to try in Uzbekistan! Did we miss any traditional Uzbek dishes? Let us know in the comments.

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Nick took his first solo trip abroad to Ireland and Scotland when he was just 19. Since then he has visited over 70 countries around the world (plus 45 states in the USA). He coupled his passion for travel photography with Val’s passion for writing and thus Wandering Wheatleys was born. He now lives in Asheville with his two rambunctious kids, Humphrey and Wilhelminha. Besides photography, Nick loves eating the weirdest food he can find in a country (sheep’s brain currently sits in first place) and making Val get up an hour before sunrise to make sure he gets “the good light”.

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3 thoughts on “food in uzbekistan: 21 traditional uzbek dishes you must try”.

This is a really great list but I just wanted to point out a mistake on number 19 – Turkey is not an “Arabic country”, not that there’s anything wrong with that of course. It’s just a common misconception people have about both Turkey and Iran. Both are considered part of the Middle East, yes, but that doesn’t make them Arab nations. Just wanted to take the opportunity to educate. Thanks.

Thank you for visiting my country, I hope you had a wonderful time there. Have you tried tushberrah on your trip? It is a type of small dumpling. Usual fillings include ground meat, spinach, or pumpkin. And then they are boiled and covered on a sauce and garnish. It is also delicious. By the way, just a correction for you to know. Turkey and Uzbekistan are not Arabic countries. We are ethnically Turkic, so there is that little note.

Thank you for writing this piece about Uzbekistan and our food. A little correction, chuchvara and tuhumbarak are not steamed, they are cooked in water, like you would make pasta. Samsa, just like bread is most often baked in a tandoor (clay oven) and the dough for samsa is a hand rolled puffpastry, that’s what makes it flaky. Our culture, as well as cuisine has been influenced by so many different ethnicities and out ethnic makeup has so many different strands, that, I think, we deserve our own race category, like Central Asian race probably.

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Uzbek cuisine is famous for its rich flavors across the post-Soviet area and beyond. It is a blend of the cooking traditions of Turkic and Persian peoples with a history dating back thousands of years. Although Uzbek food usually contains a lot of meat, everyone can find a dish that they would love. Along with meat-heavy dishes, there are also delicacies prepared from dough, fresh vegetables, and dried fruits or nuts.

Regional Differences

As the most populated Central Asian country, Uzbekistan is diverse, and this diversity can be observed in food across different regions of the country. For instance, inhabitants of the capital city – Tashkent – are known to prefer lamb over other kinds of meat in cooking. The north-eastern region also has a number of dishes made with horse meat such as “naryn” and “beshbarmoq”.

People in this region enjoy drinking “ayran” (a carbonated yogurt based cold drink mixed with salt) during hot summer days and traditionally brewed hot black tea at any time of the year.

On the other hand, the south-western regions of the country, including the historic cities of Bukhara and Samarkand, are known for their love of green tea. These parts of the country tend to have much higher temperatures in summer, and hot green tea (I can attest that it is true!) is considered to cool a person down and quench her/his thirst. Tea in Uzbekistan is served in decorated porcelain teapots and piyolas (pialas – small bowls). When serving the tea, people usually pour some into a piala and back into a pot, repeating the action three times. Because loose-leaf tea is the most preferred kind in Uzbek families, the tradition of circulating it between the pot and the piala helps the flavor of the tea to become more distinct. When pouring tea for a guest, only half of a piala is filled. This is a sign of respect and the tea can cool down faster when served in small amounts.

The national Uzbek dish, “plov” (or palov, osh) is often prepared with beef and yellow or orange carrots are used. Another mouth-watering dish here is a soup based on beef bones and chickpeas, balaza . Cuisine here is highly influenced by local Jewish heritage and therefore, there are also a number of dishes that are known only to inhabitants of these cities.

The far-western region of the country, known as Khorazm, is known for its “tukhum-barak” (a crescent or square ravioli filled with egg filling), which can be boiled or fried. It has also its unique “shivit osh”, which is not based on rice, but on a green colored (dill based) pasta.

Another popular lunch food in Uzbekistan, which comes in a number of varieties across the country, is “somsa” (a meat or potato filled oven baked dough/or fried with greens or squash filling). It can be shaped as a round, square, triangle, or envelope.

Similarities to Other World Cuisines

You might have already observed some of the similarities between Uzbek cuisine and other world regions. The rice dish, plov, is also prepared in a number of other Central Asian, Caucasian, and Middle Eastern countries and is infamously called “pilaf” in the western world. The steamed dough with meat filling (manty) is similar to East-Asian cuisine, including South Korea (mandu) and China. Somsa is more well  known as “samosa” in the United States and is often associated with Indian cuisine. The rich variety in boiled ravioli dishes and pasta (or lagman) based dishes can be compared to Italian cuisine. Perhaps what makes all these dishes different in each country is the taste of the products reinforced by the local soil and air, skills of chefs, and most importantly, the spices. Some of the most common spices, herbs, and fruits used in Uzbek cuisine are black and red pepper, cumin, cayenne, coriander, bay leaves, sesame seeds, garlic, mint, basil, thyme, dill, parsley, cilantro, green onions, green garlic, quince, grains of pomegranate, fresh and dried plum, alcha (wild cherry) and raisins.

Opening to the World

Uzbekistan had put much focus on its internal policy following its independence in 1991 until the election of the second president of the nation-state in 2016. Many initiatives have been undertaken by government officials and young entrepreneurs to globalize the state economy, attract foreign investors, and in general, open the country to the rest of the world. Because of the historic legacy of the territory of Uzbekistan, tourism is considered as one of the key industries for Uzbekistan’s internationalization and economy. Food is in the heart of this process.

Not only are there a number of food tours offered through Tripadvisor, but also state efforts to publicize the rich cuisine through inviting popular bloggers and food vloggers. Follow the links below to watch some of videos:

• Tashkent food tour with Mark Wiens (over 7 million views): https://www.youtube.com/watch?v=A3xHJzNNM2A
• Samarkand food tour with Best Ever Food Review Show (over 2 million views): https://www.youtube.com/watch?v=LFP42YMxPQc
• Wagyu lamb/mountain meat with Best Ever Food Review Show (over 2.5 million views: https://www.youtube.com/watch?v=9fJQmhFN7T0
• Food tour + attractions of Bukhara with Mark Wiens (2.8 million views): https://www.youtube.com/watch?v=6ubXA6PbxU8

Would you like to learn how to prepare Uzbek dishes? If yes, you can follow the links to the following resources provided by LangMedia, Five College Center for World Languages. As you watch the videos, you can listen to the Uzbek language (English translation is available) and cook with the chef at the same time!

• Preparation of Plov (palov, pilaf, osh): https://langmedia.fivecolleges.edu/culturetalk-subtopics/Uzbekistan/190/Holiday-Palov
• Making Uzbek Bread: https://langmedia.fivecolleges.edu/culturetalk-subtopics/Uzbekistan/190/An-Uzbek-Bread
• Crispy deep fried sweet dough: https://langmedia.fivecolleges.edu/culturetalk-subtopics/Uzbekistan/190/Fried-Flat-Breads
• Making somsas (samosas): https://langmedia.fivecolleges.edu/culturetalk-subtopics/Uzbekistan/190/Making-Somsas
• Vegetarian Bukharian somsas: https://langmedia.fivecolleges.edu/culturetalk-subtopics/Uzbekistan/190/Bukhoros-Sambosai-Chapaki

You can certainly look up more (video) recipes in English on Youtube and Google if you would like to take a stab at preparing one of the dishes above!

Suggested Learning Activities

  presentation/writing.

• Select an Uzbek dish of your choice and compare it with other cuisines.
• In your opinion, why is osh (plov, pilaf) a popular Central Asian dish? How many countries have this dish? And what are the differences in the way it is prepared?
• What other varieties of rice dishes in Central Asia do you know about?
• What Uzbek food that does not exist in the US would you like to try?
• Watch, describe, and discuss reactions of people in Japan to the Uzbek “qurt” (a hard salty yogurt ball): https://www.youtube.com/watch?v=n2wz227VQTY

Additional Resources

Please find below additional resources that you can consult if you would like to learn more about Uzbek cuisine and all the flavors it has to offer.

• A 17th-Century Italian’s Encounter with Uzbek Plov by Scott Levi, History Professor at OSU: https://recipes.hypotheses.org/tag/scott-levi
• Is Uzbek Food actually to die for? By Taylor Weidman, BBC Travel: http://www.bbc.com/travel/gallery/20191117-is-uzbek-cuisine-actually-to-die-for
• Food in Uzbekistan: 21 Traditional Uzbek Dishes You Must Try by Nick Wheatley: https://wanderingwheatleys.com/uzbekistan-food-local-traditional-uzbek-dishes-to-eat/

Social Media Links

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• CSEEES_OSU on Twitter
• channel/UCvhKp0BEUcIGLiOFnlUMqSA on YouTube
• osu_cseees on Instagram

20 Best Uzbek Dishes & Foods to Try

Uzbek dishes are a blend of influences from neighboring countries, featuring hearty meats, rice, vegetables, and rich spices.

By Jamie Scott

Uzbek Food Dishes: Basic Overview

Common Ingredients

Common Cooking Methods

Eating Etiquette

Meal Presentation

Culinary Festivals

Influence and Fusion

Uzbek Food Dishes: Origin and Region

Cuisine’s Geographical Territory

Popular Types of Uzbek Dishes

Rice dishes.

In Uzbek cuisine, rice dishes are central, featuring rice cooked with a mix of meats, vegetables, and spices.

They are often served as the main course and celebrated for their rich flavors and communal serving style.

Bread and Doughs

Uzbek breads are fundamental to every meal.

They are baked in clay ovens and enjoyed for their chewy texture and versatility.

Uzbek dumplings are beloved for their delicate wrappers filled with spiced meats and vegetables.

Desserts in Uzbekistan range from sweet confections offering a variety of flavors.

Uzbek dishes are specialties commonly enjoyed by the people of Uzbekistan. They share many similarities with the food offerings of neighboring Central Asian countries, such as Kazakh specialties .

In addition, dishes in Uzbekistan are also influenced by Persian (Iranian), Ottoman (Turkic), Arab, Uyghur, and Russian food offerings due to the nation’s rich history.

Wheat production is extensive in Uzbekistan, so wheat flour-based foodstuffs like bread and noodles are essential staples. Similarly, this Central Asian country has a great deal of cattle farming, making meat the dominant source of protein.

Mutton is the most abundant type of meat thanks to the large size of sheep flocks. Beef, horse meat, and chicken are also popular. Since Uzbeks are mostly Muslim, meat varieties like pork are uncommon.

Seasonal fruits and vegetables are other vital food ingredients in Uzbek cuisine. Cooking fats (like lamb fat) and dairy products (such as yogurt) are ubiquitous.

People in Uzbekistan also share the Russian fondness for sour cream. Rice is used chiefly in the country’s national dish, plov.

Many areas in Uzbekistan are famous for mouth-watering regional specialties, like Samarkand (the oldest city in Central Asia) and Bukhara (an ancient city noted for its local Jewish cuisine).

I will give you the fundamentals of Uzbek cuisine, such as the main reasons behind its fame, along with some drink pairings to have with dishes.

Exploring Traditional Uzbek Food

Traditional Uzbek food unveils a rich culinary tradition with some of the key following key features:

• Grain Farming Influence: Uzbekistan’s agriculture, heavily reliant on grain farming, makes bread and noodles fundamental components of the cuisine, leading to various dishes based on these staples.
• Meat Preferences: Mutton is the most popular meat, reflecting the abundance of sheep in the region. Beef and horse meat are also consumed, with specific dishes revolving around these types of meat.
• Bread Culture: Bread, known as “nan” or “non,” is central to every meal. It is traditionally baked in a tandur, showing the importance of bread in daily diet and culture.
• Limited Use of Alcohol: The consumption of alcohol is less common, with a focus on traditional beverages like ayran, a chilled yogurt drink, especially during the summer months.

Then, let’s go through the popularity of Uzbek food across the world, allowing you to view this cuisine’s impact.

Global Popularity of Uzbek Food

The global popularity of Uzbek food is growing, particularly in countries with significant Uzbek immigrant communities. In nations like Russia, the United States, and parts of Europe, many Uzbek eateries help introduce the dishes.

Cities with diverse cultural landscapes, such as New York, Moscow, and Berlin, have seen a rise in Uzbek eateries. The international interest in Silk Road cuisines also boosts Uzbekistan’s culinary profile.

Additionally, global food festivals and culinary tourism further contribute to the international appreciation of Uzbek cuisine.

Remember to drop by and discover the reasons that contribute to Uzbekistan’s healthy dishes.

What Makes Uzbek Food Healthy?

Uzbek food is considered healthy for many reasons, mainly revolving around these fascinating ideas:

• Diverse Grains: The emphasis on grain farming means that many Uzbek dishes incorporate whole grains, providing essential fiber, vitamins, and minerals.
• Fresh Vegetables and Fruits: Uzbek cuisine extensively uses fresh vegetables and fruits, which are central to many dishes, contributing antioxidants and vital nutrients to the diet.
• Moderate Use of Fats: Traditional cooking methods often involve boiling or steaming, which reduces the need for large amounts of cooking oil or fat.

Dive into the dishes of Uzbekistan with 20 different options to satisfy your taste buds.

20 Popular Uzbek Dishes with Filters

While doing your reading, use the filter system to reorganize the dishes in alphabetical order, dish types, tastes, key ingredients, cooking methods, and global popularity.

Plus, you shouldn’t miss the culinary styles of Uzbek food, featuring choices like the most popular, national, traditional, and street food:

• Most Popular Dishes
• National Dishes
• Traditional Dishes
• Street Food
• Enjoyed across Uzbekistan and recognized for their appeal to a broad audience.
• Often include dishes that showcase Uzbekistan’s rich agricultural produce and culinary techniques.
• Represent Uzbek cooking and the national identity through food.
• Prepared with pride and care, these dishes are a source of national pride and are celebrated across the country.
• Rooted in Uzbekistan’s history and cultural heritage, passed down through generations.
• Incorporate a blend of cooking methods and ingredients from various cultures.
• These dishes are a part of Uzbek family gatherings and celebrations.
• Offers a glimpse into the everyday culinary life of Uzbekistan, accessible and enjoyed by many.
• Includes a variety of affordable and flavorful snacks and quick meals.
• Street food vendors play a vital role in the urban food scene, serving as gathering spots for quick meals and social interaction.

• Traditional

Plov, also known as palov or osh, is among the most famous Uzbek national foods made by simmering rice in a rich stew with meat and vegetables. It’s usually cooked in a kazan, a type of wok-shaped cooking pot popular in Central Asia.

The mixed rice dish is so important to Uzbek food culture that the making of plov was recognized as the country’s UNESCO Intangible Cultural Heritage of Humanity in 2016.

Typical ingredients for plov include beef or lamb, carrots, onions, garlic, and spices like cumin and chili peppers. Some regional versions have sweet or nutty flavorings, like dried fruits, sesame seeds, or melon seeds.

Nahor oshi, also known as morning plov, is served in the morning at large celebrations. Osh palov (made with beef or chicken) and bakhsh (green plov) are two distinct versions belonging to the Jewish communities in Bukhara.

Lagʻmon, or laghman, is a top-rated noodle dish in Uzbek cuisine. Derived from Uyghur cuisine in China, lag’mon consists of chewy hand-pulled noodles, mutton or beef, vegetables (like potatoes, onions, tomatoes, and carrots), and assorted spices.

The noodle dish is available in two versions: noodle soup and stir-fry, with the former being served in an aromatic meat broth.

Among the best Uzbek noodle variants, shivit oshi from the city of Khiva stands out because of its unique green color. Shivit oshi is topped with beef stew and tangy yogurt.

Somsa, or samsa, is a traditional Uzbek food, featuring a baked bun stuffed with spiced meat and vegetables. Lamb and onions are the classic ingredients, though beef, chicken, pumpkins, and potatoes are sometimes used.

Locals usually have it as an appetizer, snack, or main dish. In Uzbekistan, the savory pastry is available at countless roadside food carts and kiosks as a hot street food.

Somsa pairs well with tea, the most popular beverage in the nation. The baked bun strongly resembles samosas in South Asian cuisine, but it is cooked by baking in a clay oven, not fried like samosas.

Manti, also known as kaskoni, is a popular type of dumpling in Uzbek cuisine. Its name suggests a close relation to mantou (Chinese steamed bun), which is very likely an inspiration for the dumpling dish.

People in Uzbekistan prepare manti by wrapping thin dough sheets around a mixture of spiced mutton or beef, potatoes, pumpkins, and cabbage.

The dumplings are then steamed before being served with butter, onion slices, ketchup, sour cream, or a dipping sauce made from chili powder and vinegar.

Chuchvara is a Uzbek dumpling dish usually served in a clear soup or a vinegar- or tomato-based sauce. The dish is the local interpretation of joshpara, a type of West Asian and Central Asian dumpling.

Compared to other dumpling varieties beloved by Uzbeks, chuchvara is smaller and always made with wheat dough squares. Its filling consists of minced meat, onions, and spices like black pepper and thyme.

Sour cream or suzma (strained yogurt) are ideal sides for the dumpling dish, which is sometimes served in soup or broth. Besides the traditional soupy version, chuchvara is sometimes pan-fried to create qovurma chuchvara.

Shurpa, also spelled as shurva or shorva, is a sought-after soup made from fat lamb cuts, vegetables, and plenty of spices in Uzbekistan.

The soup is extremely rich and thick, with onions, carrots, and tomatoes as the favorite veggies. Depending on the seasons, other options like turnips or bell peppers are occasionally used.

The idea behind shurpa comes from chorba, a large group of savory soups and stews in Persian and Turkish cuisines.

Dimlama, or dymdama, is a favorite Uzbek stew made from large meat chunks and assorted vegetables. While mutton and beef are the traditional choices of meat, potatoes, cabbage, and carrots are ideal options in terms of vegetables.

The meat and vegetable stew is widely available during the harvest season, especially in spring and summer when seasonal vegetables are hugely abundant.

Kebab, or kabob, is a renowned Uzbek dish and street food made from grilling meat on skewers. The most favorite variation in this country is shish kebab, sometimes known as shashlik.

The default choice of meat for Uzbek-style kebabs is lamb, though beef and, to a lesser extent, horse meat are also used.

Locals marinate big meat chunks in a simple marinade of sliced onions, black pepper, coriander, and other spices, then grill them with cubes of lamb fat to create a distinctly rich flavor.

Obi non is a classic flatbread paired with many popular Uzbek foods, from stews to grilled meat. Known as tandyr nan in many Central Asian countries, obi non has a thick, round, disc-like shape and a chewy texture.

The thick flatbread is pressed down in the middle and decorated with many patterns by using a chekich (bread stamp). Obi non is typically made from a plain dough of just wheat flour before being cooked in a type of clay oven called tandir (or tandoor).

During Uzbek engagement ceremonies, the two families often split giant loaves of bread to symbolize the unity between the two sides. This practice is called non sindirish (breaking bread).

Naryn, alternatively known as beshbarmak, is a prominent dish made from shredded horse meat and hand-pulled noodles in Uzbek cuisine. This pasta dish also features onions, kazy (horse meat sausage), and a meat broth.

The noodle dish with horse meat is usually eaten with hands and is excellent whether enjoyed hot or cold. Folks in Uzbekistan and neighboring Central Asian countries usually serve it on large communal platters after samba or shurpa and before plov.

Oshi toki, or stuffed grape leaves, is the famous Uzbek take on the Ottoman dish dolma. There is even a palov variant called kovatok palov that serves stuffed grape leaves on the bed of broth-cooked rice.

To prepare oshi toki, people wrap grape leaves around a filling of spiced minced lamb and rice. Next, the rolls are cooked in oil with bay leaves and sautéed onions until soft and fragrant.

Suzma is a famous dairy product served as a food ingredient or side dish with many Uzbek specialties. The creamy yogurt is made by draining qatiq (a type of full-fat yogurt) for hours, creating a tangy and creamy product.

Milk from sheep, horses, or cows is the usual ingredient for making suzma. The strained yogurt pairs perfectly with manti, bread, salads, and many other foods.

Some people also use it to make ayran, a renowned yogurt-based drink in Uzbekistan. When suzma is left to dry, it becomes qurt, a type of dry fresh cheese sold as chunks, balls, or slices.

Shakarap is a sought-after Uzbek salad made from tomatoes, onions, dill, basic seasonings, and vegetable oil for the dressing. The salad is mainly available in spring and summer when the vegetables are at their best.

Locals frequently enrich the tomato salad with red radishes, green chilies, and even white yogurt to add more colors and flavors. The fall version of shakarap even includes a pumpkin filling.

Chalop, or chalap, is a celebrated Uzbek yogurt soup made from suzma or qatiq and vegetables like dill, cucumbers, parsley, and radishes. Its taste profile is as rich and diverse as salted cheese.

The cold yogurt soup is a perfect starter before the savory dishes in Uzbek cuisine. Its light and refreshing taste is delightful in summer.

Nawat, or novvot, is an ubiquitous Uzbek sweet made of crystallized sugar and usually enjoyed with green tea or black tea.

Folks in Uzbekistan prepare nawat by cooking sugar syrup or grape juice with spices (like saffron and cardamom) in a large cauldron until sugar crystals form and solidify. Depending on the ingredients, nawat ranges from light yellow to deep amber in color.

Halva is a well-liked confection with many variations in Uzbekistan. The most popular ingredient for halva is sesame paste, though there are several versions made with wheat flour.

Sesame oil, sugar syrup, chopped nuts, vanilla beans, sunflower seeds, and cacao powder are classic flavorings.

The confection is always full of sweet, nutty, and toasty goodness, a wonderful flavor to go with tea and coffee. Samarkand halva is a famous regional variant widely available at local markets like Chorsu Bazaar and Siab Bazaar.

Sumalak is a famous Uzbek sweet made from wheat flour and germinated wheat (young wheatgrass). Created in ancient Persia, sumalak is a must-have food offering for Nowruz (Persian New Year), a major holiday that marks the beginning of spring.

The basic concept for making sumalak is to slow-cook the main ingredients in olive oil and water for hours until the mixture becomes thick, sticky, and deeply brown.

Traditionally, only elderly ladies prepare the germinated wheat sweet, as the process takes all night and spans into early morning hours.

The process is accompanied by a lot of dancing and singing. There is a myth that your wish will come true if you make a wish on your first sumalak try!

Tirit is a dish of Uzbekistan that locals prepare by putting bread crumbs in a broth made from lamb offals. The bread and offal broth dish is then garnished with onions, ground pepper, and yogurt (optional).

Popular across Central Asia, tirit is an economical dish that helps clean up leftover bread and meat. People sometimes replace the offal broth with qovurdoq, a dish of fried lamb and onions.

Samarkand Non

Samarkand non is a celebrated type of bread that originated in the city of the same name. The bread has the same shape and patterned top as common oshi toki variants, but it is typically larger and has a softer crust.

The fantastic bread from Samarkand boasts an excellent shelf life of up to 10 days. Various traditional Uzbek dishes and condiments go well with the bread, from plov to salads and yogurt.

The best place to try Samarkand non is naturally Samarkand, with more than 15,000 loaves of Samarkand baked every day. There’s even a legend saying that it is the air of Samarkand that makes this bread incredibly tasty.

Chicken Tabaka

Chicken tabaka is a popular pan-fried chicken dish in Uzbek cuisine. Though created in Georgia, chicken tabaka found its way to the Central Asian country when both nations were part of the Soviet Union.

Locals prepare chicken tabaka by butterflying (splitting in half but not completely through) a whole chicken, opening up the two halves, marinating them in a simple spice mix, then frying them until golden and crispy.

While lamb and beef are the two most popular meat types in Uzbekistan, chicken tabaka shows that poultry is also a great food ingredient, adding the flexibility that makes local cuisine so popular.

Why Are Uzbek Dishes Well-Known?

The following 5 factors contribute to the popularity of Uzbek dishes: historical ingredients, communal spirit, natural ingredients, and Bukharan Jewish cuisine.

While Uzbekistan has several noted regional cuisines, the traditions of Bukharan Jews are highly influential and impart a lot of creativity to common kinds of foods in Central Asian countries.

To add to that, Uzbek dishes even pair well with many drinks to improve the overall experience.

What Uzbek Dishes to Have with Beverages?

Pairing Uzbek dishes with drinks of Uzbekistan involves considering the rich flavors and ingredients typical of the cuisine. Here are some general suggestions:

• Plov: Uzbekistan’s signature dish is made with rice, meat, grated carrots, and onions. It pairs well with a light, dry white wine or a refreshing glass of ayran (a chilled yogurt drink) to balance the dish’s richness.
• Shurpa: A hearty soup made of fatty meat and fresh vegetables. A robust red wine or a warm, spiced tea can complement the depth of flavors in shurpa.
• Dimlama: A meat and vegetable stew that’s rich and hearty. A full-bodied red wine or a fermented milk drink like kefir can pair well, contrasting the stew’s richness.
• Kebabs: Usually served as a main course, the grilled flavors of kebabs go well with a light beer or a tangy, homemade lemonade, enhancing the grilled taste without overpowering it.

Don’t forget to like and share these Uzbek dishes with people you know so they too, have a better understanding of Uzbek cuisine. Plus, you should drop a comment sharing your thoughts about Uzbek dishes.

Jamie Scott

Editor in Chief, Senior Content Writer

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Western Food Evaluation Expert

Le Cordon Bleu College of Culinary Arts

• Program : Bachelor’s degree in Culinary Arts
• Focus : Gained foundational knowledge in French and European culinary techniques. Participated in workshops and hands-on training sessions under the guidance of seasoned chefs.

Local Community College, New York, NY

• Program : Associate’s Degree in Nutrition
• Focus : Acquired basic understanding of nutrition principles, dietary needs, and the importance of balanced diets in daily life.

Jamie Scott is a skilled culinary expert and content creator specializing in Western cuisine. With over 15 years in the culinary field and formal training from Le Cordon Bleu, Paris, Jamie deeply understands how to blend nutrition with delicious flavors. His passion for cooking matches his commitment to making healthy eating accessible and enjoyable.

On Fifteen.net, Jamie brings a fresh perspective to classic dishes and beverages, offering readers insightful recipes, cooking tips, and a fresh view on meal planning that emphasizes taste, health, and simplicity.

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Uzbek Food: 10 Must-Try Dishes of Uzbekistan

Uzbekistan is well-known for its Islamic architecture of the Registan in Samarkand, the ancient walled city of Khiva and the towering Kalyan Minaret of Bukhara. But what people do not hear much about the country is its unique and exceptional cuisine.

The Uzbek cuisine is widely influenced by other countries from all over Asia and the Middle East . They also share many culinary traditions with Turkey .

Table of Contents

Most Popular Dishes of Uzbekistan

Noodle and dumpling dishes feature heavily in traditional Uzbek cuisine, which you will notice from our list of top dishes. There is also a great deal of grain farming in their country which has characterized them as a noodle-rich country.

Due to the abundance of sheep in Uzbekistan, mutton is the most popular meat used in Uzbek cooking. Locals always serve locally-sourced organic vegetables and freshly butchered meat. Uzbek dishes rarely use artificial flavors, frozen food or colorings.

In addition, the Uzbek menu is greatly influenced by the seasons, specifically winter and summer. They have abundant food resources which has allowed them to express their hospitality which has in turn enriched their cuisine.

Here are the absolute must-try dishes of Uzbekistan, loved by both locals and tourists!

Plov is a hearty rice pilaf and is considered the national dish of Uzbekistan. In this dish, a portion of rice is cooked together with beef or lamb, onions, garlic, carrots, apricots and raisins.

Plov is not only the most famous dish in Uzbekistan but also one of the most outrageously delicious! It is widely available at virtually every restaurant in Uzbekistan, but to really experience its authenticity, it’s best if you head to the Plov Center in the city to try it out.

Typically this dish is cooked in the gigantic iron called “kazans” and it is served with bread, tea, and salads.

Shashlik is a Russian word for “shish kabob” which is simply grilled skewered meat. It became popular in Central Asia during the time of the far-reaching Russian empire.

In Uzbekistan, there are several options for Shashlik which includes cubes of lamb or beef, chicken legs, a pinwheel of lean, and fatty beef or ground beef. Since it is from a majority-Muslim country, pork is a very unlikely variant.

Some are considered lucky when they are offered with Shashlik that is made with horse meat. If you prefer a less meaty Shashlik, you can also order grilled skewers of mushrooms, bell peppers, potatoes and tomatoes.

Lagman Soup

Lagman is the term from the Dungan word, “lyumyan” which means to stretch the dough to make a noodle-pasta. Lagman soup is particularly one of the most popular dishes in Uzbekistan.

It is usually served with a hearty noodle stew in which the stew is seasoned with parsley, cumin seed, and basil. This dish also includes lamb, onions, bell peppers, carrots, garlic, potatoes, and tomatoes.

Fried Lagman

Another way of cooking hand-pulled Lagman noodles is by making a stir-fried noodle from it. Since the noodle is made from scratch, you can really savor the freshness and authenticity of the dish.

The taste is similar to fried spaghetti because it consists of peppers, tomato paste, onions, and other vegetables that are pan-fried. It’s best to top it off with a fried egg and have it as a snack or even a course in a meal.

Shurpa is a famous Uzbek lamb soup that can be found in every eatery in their country. Aside from the chunks of lamb incorporated in this dish, it also has vegetables such as potatoes, carrots, and onions.

Parsley and fresh dill are some of the spices that are added to the soup for flavoring. This dish is such a great starter to any meal especially during the colder months.

Dimlama is usually associated with the harvest time in Uzbekistan. It is a robust one-pot stew that is full of meat, onions, potatoes, carrots, peppers, cabbage, and garlic.

To prepare Dimlama, the ingredients are quite simply layered in a deep pan that is covered and simmered for several hours. During spring and fall, you will discover this dish as a seasonal special.

Manti are large steamed dumplings that are filled with ground lamb or beef in which extra fat is added to enhance the flavor.

These dumplings are traditionally eaten without utensils and are served with yogurt for dipping. There are also other varieties of Manti that have other ingredients like turnips, pumpkin or potatoes.

Chuchvara are smaller versions of Manti. These dumplings can be served steamed, fried or even in a soup, depending on one’s preference.

Among the three kinds of servings, a lot of people love the soup because it is quite similar to Chinese wonton soup. It is also a great appetizer and becomes exceptionally good when topped with fresh dill.

Fried Chuchvara

Another way of eating Chuchvara is when it is fried. It is much easier to eat than the steamed one which makes it a great dish for sharing with a large group of people.

Chuchvara is often served at parties or even weddings. It is usually served piping hot and is best to dip in cold yogurt or sour cream.

Samsa is yet another popular style of preparing dumplings in Uzbekistan. It is kind of similar to Manti because it is also filled with lamb, beef and extra lamb fat for added flavoring.

It is a staple breakfast food in Uzbekistan because having a plate full of it paired with a cup of tea is a very traditional morning starter. It becomes a flaky pastry after being baked in an oven.

There is also potato and onion Samsa, but it is usually full of ground meat and extra fat.

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Savoring Uzbekistan: A Culinary Journey Through the National Cuisine

Uzbekistan’s cuisine is a vibrant tapestry of flavors and traditions, reflecting its rich history and the confluence of cultures along the ancient Silk Road. Renowned for its hearty and flavorful dishes, Uzbek food is a celebration of the country’s agricultural bounty and its historical significance as a cultural crossroads. This article explores the national foods of Uzbekistan, offering a taste of this Central Asian culinary paradise.

Plov: The King of Uzbek Cuisine No discussion of Uzbek cuisine is complete without mentioning plov, the national dish beloved across the country. Plov is more than just a meal; it is a cultural institution, often prepared in large quantities to be shared during weddings, festivals, and other communal gatherings. Made from rice, carrots, onions, and meat (typically beef or lamb), this dish is seasoned with a blend of spices that might include cumin, coriander, and bay leaves. Each region has its own variation of plov, making it a unique culinary discovery in every part of Uzbekistan.

Shashlik: Skewered Delights Shashlik, or skewered meat, is another staple of Uzbek cuisine. This dish of marinated meat grilled over charcoal is a common sight at local markets and roadside eateries. Lamb is the most traditional meat used, but variations include beef, chicken, and even fish. Shashlik is typically served with raw sliced onions, a sprinkle of sumac, and a side of fresh bread, making it a perfect quick meal for those exploring the bustling bazaars.

Lagman: A Noodle Story Lagman is a testament to the diverse influences in Uzbek cuisine, with roots tracing back to Chinese noodle dishes. This hearty soup consists of hand-pulled noodles, vegetables, and meat, often topped with a spicy and savory broth. It’s a dish that showcases the skill of the Uzbek cook, especially in the art of noodle making, and provides a comforting, filling meal that appeals to locals and visitors alike.

Samsa: The Uzbek Pie Samsa are savory pastries filled with a mixture of minced meat (usually lamb or beef), onions, and spices, encased in a flaky dough and then baked or fried. These are often cooked in clay ovens similar to Indian tandoors. Samsa is a popular snack found throughout Uzbekistan, perfect for a quick bite while on the move or as an appetizer before a main meal.

Manty: Dumplings with a Difference Manty are steamed dumplings filled with spiced meat, pumpkin, or potatoes. They are larger than their East Asian counterparts and are a common feature in Uzbek family meals. Often topped with a dollop of sour cream or yogurt, manty is enjoyed for its soft, tender dough and juicy filling, providing a delightful flavor with every bite.

Uzbek Bread: Non Non, or lepyoshka, is the traditional bread of Uzbekistan. Baked in clay ovens, this round bread is characterized by its thick crust and soft, airy interior. Often imprinted with unique patterns from the stamps used by bakers, non is not just food but a work of art, served at every meal and revered as a symbol of hospitality and community.

Desserts and Beverages Uzbek sweets and desserts such as halva, baklava, and the fresh fruits like melons and cherries are integral to the local diet, especially as a sign of hospitality. To accompany these foods, beverages like green and black teas are staples, while fermented horse milk, known as kumis, offers a traditional taste not commonly found elsewhere.

Conclusion Uzbek cuisine is a feast for the senses, offering a palette of flavors that are as diverse as the country’s landscape and history. From the communal plov to the street-side samsa, the food of Uzbekistan invites visitors to share in its culinary heritage and enjoy the generous spirit of its people. Each dish tells a story of trade, tradition, and the everyday life of Uzbeks, making it an essential part of any visit to this fascinating Central Asian country.

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Uzbek Food: Traditional Meals of Uzbekistan

Uzbek cuisine is celebrated for its simplicity, robust flavors, and hearty nature.

Influences from as far as Turkey to China have shaped Uzbek gastronomy, resulting in a palate that prominently features lamb, beef, potatoes, rice, wheat, garlic, and onions. To enhance the taste, a blend of herbs and spices, including cumin, fennel, basil, coriander, cinnamon, and bay leaves, are often used.

In this article we’ll introduce you to Uzbek food including the most popular main dishes, soups, salads and even some desserts!

As Uzbek cuisine can be quite a controversial one, you’ll either be licking your lips or running to the nearest salad bar faster than you can say “ plov “!

List of Uzbek Dishes

If you only ever try one Uzbek dish then make sure it’s this one! Uzbekistan’s national dish, plov , is a rice dish cooked with chunks of lamb, carrot, onion, garlic and often with chickpeas and dried fruits.

Every region of Uzbekistan has its own version of the national dish including different ways of preparing and cooking the dish.

For instance, in Samarkand , ingredients are layered and cooked with a lighter oil, resulting in a lighter, more delicate texture.

Plov is often cooked with a whole head of unpeeled garlic and can be served with many additions such as quail eggs, horse sausage, and dolma (grape leaves stuffed with minced meat and rice).

Many cities have their own plov center , which cook up huge amounts of plov in a deep iron pot known as a kazan or qozon .

Shashlik is Uzbekistan’s version of shish kebab . Originally made from lamb or goat meat, shashlik originated from Central Asia and the Caucasus regions. The name shashlik is simply the Russian word for skewered meat as its popularity spread across much of the former Soviet Union.

Traditionally, the meat is skewered on metal rods and cooked on a grill over coals. These days, shashlik can come in many forms including chicken , fish , vegetables and even quail .

In Uzbekistan, the most popular form of shashlik is made of alternating beef cubes and slices of beef fat. The meat is often marinated in vinegar to soften its texture as well as spices such as cumin for extra flavor.

Uighur Lagman

Originating in Chinese Uighur culture, Uzbeks have adopted this noodle dish as their own. Lagman comes in many forms but can generally be described as something like a noodle soup.

A specialist chef prepares the noodles by hand and they are cooked alongside lamb or beef, vegetables and spices. It can be cooked with cabbage, potatoes, peppers, radish, onion, garlic, tomatoes and served with chopped greens.

Lagman stands out as the most unique among all Uzbek dishes due to its distinctive blend of spices, which sets it apart from other culinary offerings in Uzbekistan.

Kovurma Lagman (Fried Lagman)

Kovurma lagman is Uzbekistan’s own take on the original Uighur dish. Kovurma lagman, meaning fried lagman, has a thicker consistency than the original version and is more like stir fried noodles cooked in a gravy.

The dish is served with either a friend egg or strips of thin omelet and finely chopped greens.

Uzbek somsa , also known as samsa or samosa , are culinary treats that bring a twist to the more familiar South Asian samosas. These tasty snacks are different in texture, filling and cooking method.

The somsa pastry is filled with finely chopped meat, onions and flavors such as cumin, salt and pepper. They can be made of beef, mutton or chicken but vegetable somsas can include potato, spinach or even pumpkin. They’re often sprinkled with sesame seeds for an extra hint of flavor.

They are then baked in large quantities inside a large oven called a tandoor and covered to keep warm. They’re best enjoyed piping hot and often come with a side dish of Uzbek style tomato sauce. The photos above are from Alay Bazaar in Tashkent.

Nukhat shurak

Nukhat shurak is a chickpea stew which is slow cooked with lamb or beef and served with onion, spring onion and sometimes horse sausage. It originated from Samarkand but you’ll find it in many restaurants in Tashkent too.

Shivit Oshi

Shivit Oshi is another noodle dish, this one hailing from the region of Khorezm, home to the Itchan Kala . It’s known for its green colored noodles, which are kneaded in shivit , which means dill in Uzbek. Shivit oshi is cooked with meat and vegetables and served with yoghurt or kefir .

Planning a trip to Uzbekistan to sample the local culinary treats? Read our list of the best food tours in Uzbekistan .

Dessert in Uzbekistan

Desserts are not traditionally a part of Uzbek cuisine but there are a small number of Uzbek sweets. The most popular of all Uzbek sweets are halva and navat . Another sweet Uzbek food known as Sumalyak , is a dessert made from sprouted wheat and consumed only during the Navruz festival. Dried fruits and nuts are also very common to see on an Uzbek dastarkhan.

Halva is eaten across many countries including Eastern Europe, the Middle East and Central Asia. Characterized by its brittle texture, the word halva means ‘sweetness’ in Arabic.

Halva comes in many forms and in Uzbekistan halva can be made from sunflower seeds, sesame seeds, nuts, flour or milk. It is often sprinkled with chopped pistachios although chocolate and vanilla flavor can also be added. For sweetness, sugar or honey is added.

Navat is a form of crystalized sugar and is often consumed with tea. Made from grape juice or highly concentrated syrup. Its color can be anything from pale yellow to dark brown and spices can be added to enhance its flavor.

Navat is used to sweeten tea rather than eaten as a dessert.

The most renowned traditional Uzbek dessert is sumalyak , a sweet and sticky pudding enjoyed exclusively during the spring festival of Navruz. Making sumalyak is a ceremonial process, as this liquid-like dessert is simmered in a huge pot for a minimum of 24 hours, requiring constant stirring throughout this period.

The end result is a dark brown syrupy drink with a very unique taste! If you happen to be in Uzbekistan on March 21st then you’ll see this being prepared in neighborhoods and outdoor areas such as Navruz Park .

Is Uzbek food spicy?

Whilst Uzbek food is not typically spicy, some meals include cayenne pepper which brings a touch of heat to the tongue. Many of the country’s favorite dishes such as plov and norin, actually have no spiciness at all.

Lagman, a Uighur dish adopted into Uzbek cuisine, is perhaps the spiciest Uzbek meal although you can typically choose your own spice level as it is often served with a small side dish of chili sauce.

How healthy is Uzbek food?

Uzbek food doesn’t have the best reputation in terms of health. High in salt and calories and low in fruit and vegetables, Uzbek cuisine has even been described as one of the world’s unhealthiest foods!

Developed over centuries to feed a hungry agrarian society, it is claimed that Uzbekistan has the highest diet-related death rate in the world as modern lifestyles have changed whilst diet has not.

Nonetheless, if you’re traveling to Uzbekistan you’ll still want to give everything a try – just don’t forget to order a side of achichuk or suzma with your meal!

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If one did not plov, were they really in Uzbekistan? The ubiquitous rice dish is impossible to avoid whilst traveling Uzbekistan be it called plov, pilaf, osh, etc. Every region and most cities even boast a unique variation of the dish.  

At its core, plov consists of rice fried in a qazan (a big metal wok popular in Central Asia), onions, carrots, and meat (usually beef), but there are a myriad of added accouterments that can dress a plov and make it unique to a destination. 

Likely characters you’ll encounter are Samarkand plov, with qazi (slices of horse sausage), chickpeas, yellow carrots, and a quail egg; bakhsh, a Bukharan Jewish rendition of a brownish-green color, made with cilantro leaves and chunks of lamb (or sometimes chicken) that is then all placed in a bag and submerged in boiling water; Fergana plov which features spicy chilis; or Tashkent plov which requires all its ingredients to be roasted before cooking the dish together.

Plov is without a doubt one Uzbek food you must try while traveling in the country as it is widely considered to be the national dish. If you will be beginning your Uzbekistan trip in Tashkent, I recommend heading to  Besh Qozon  (formerly the Central Asian Plov Center) to see plov being made in ginormous qazans and to dig into your first plate of plov.

Shashlik is one of my favorite meals in Uzbekistan as well as the Central Asia region and a simple one consisting of grilled skewered meats. Typically shashlik is cooked outside over a narrow metal grill- just follow the smell of barbecue being fanned toward you and the sizzle of vinegar dousing the meat and hitting the coals. 

Shashlik can be found in a few varieties including cubed chicken, beef, lamb, and my favorite, farsh- a ground/crushed beef (sometimes beef/lamb mixture). The name shashlik is derived from Persian where in Farsi it’s pronounced shish-leek, meaning “six pieces”.

And not to fear vegetarians, many restaurants serving shashlik will make vegetable shashlik on request- expect tomatoes, onion, bell peppers, and sometimes potatoes, eggplant, and even carrot. 

Lagman is my all-time favorite Central Asian dish. Its roots are from Xinjiang – where the dish originated and was brought to Uzbekistan and the greater Central Asian region by the Uyghur people who fled through the Tien Shan Mountains to escape persecution by the Chinese government (full disclosure, it’s said that Uyghur lagman is an adaptation of noodle dishes originating in other parts of China further east). 

Lagman is made of long hand-pulled stretch noodles that are believed to bring long life. The stretched noodles are usually piled with a mixture of beef, bell pepper, onion, garlic, salt, and cumin in a tomato-ey sauce. 

The finished product is where lagman can go in a few different directions. There is a wet lagman in which the tomato sauce is saucier; fried lagman which is a bit of drier sauce and the noodles are fried in a qazan; and finally, a more soup-like lagman that many times may not even have a tomato base at all but the stretch noodles and the meat will be served in a broth (less traditional lagman-y but still good). 

Shivit Oshi

Shivit Oshi is my absolute favorite dish in all of Uzbekistan and is a must-try Uzbek food for anyone visiting Khiva , though you can find shivit oshi on restaurant menus in the rest of the country too. What makes shivit oshi stand out from other dishes in Uzbekistan is its bright green noodles which get their coloring by being infused with dill.

Shivit oshi’s green noodles are served up alongside a stew of beef, onion, potato, and carrot and a healthy blob of smetana (sour cream).

Manti 

Manti is a popular Central Asian dish that you will find all over Uzbekistan, as well as Tajikistan, Kazakhstan, Kyrgyzstan , and Afghanistan. Manti are large dumplings filled with chunks of beef or mutton mixed with the fat of a fat tail sheep, onions, cumin, pepper, and salt, The dumplings are then steamed until the meat inside is cooked. Many times manti are served up with a side of smetana (sour cream) or yogurt. 

You will find manti popularly served as a starter or main course meal. Several variations exist out there too, my favorites being potato manti and pumpkin manti.

Honim 

Similar to manti but slathered in a spicy tomato and chili sauce, honim is one of my all-time favorite Uzbek snacks to grab at the Chorsu Bazaar in Tashkent. 

Usually, you will find these fat dumplings called honim stuffed with thinly cut strips of potato (sometimes with carrots, cabbage, or meat). They’re then covered in a sauce of tomato and chili and usually topped with freshly cut onion and dill.

If you see honim while you’re out and about in Uzbekistan’s bazaars, don’t pass them up. Honim are one of the most flavorful and delicious Uzbek foods to try on your visit. 

Dimlama is a traditional meal served all over Uzbekistan as well as Kazakhstan and Kyrgyzstan. It’s a staple of Uzbek cuisine, especially in the fall as it’s a common harvest meal. 

Most commonly, you’ll find dimlama made of browned beef or lamb that’s been simmered in a large pot for many hours along with potatoes, onions, carrots, bell peppers, cabbage, and sometimes tomatoes, and seasoned with cumin, paprika, salt, and black pepper. 

Chuchvara 

Chuchvara are a form of dumpling that are essentially just small manti commonly served up two different ways, as a soup or fried.

The soup version of chuchvara is usually added to a meat-based broth and boiled until they are heated through and then garnished with some fresh dill.

Fried chuchvara (qovurma chuchvara in Uzbek), on the other hand, are tossed into a pot of hot oil after they’ve been assembled and fried to perfection. Usually, fried chuchvara are served up with smetana or yogurt to dip in. These tasty little fried dumplings are a popular Uzbek appetizer. 

Samsa are a staple of Uzbek cuisine (as well as the remainder of Central Asia, where they are also called samsa except in Tajikistan where they are called sambusa) and have a lot in common with the famous samosa of India. Samsa are baked pastries that make a perfect snack or appetizer and can be found ready to eat in most bazaars and restaurants.

Samsa most commonly are found stuffed with beef or mutton and onions and spiced with cumin and black pepper. Sometimes you’ll even find other variations such as chicken or ones stuffed with other veggies.

Where samsa differ from the Indian samosa is that the samsa are baked in a tanoor (traditional oven used throughout Central Asia) until they are golden brown and the filling is cooked through.

Guzlama are hard not to love because who doesn’t love a fried empanada-like dumpling? Originating from the city of Khiva, guzlama are a traditional Khorezmian staple and probably the most common appetizer served up in the city and its surroundings. 

Guzlama can feature a variety of fillings. Most commonly chopped beef or lamb with onions, potatoes, or cabbage and carrot. They are comparable to Afghanistan’s bulani.

Hasib 

Hasib is a sausage made of mutton and encased in intestine. It’s best served up sliced and in a meaty hot broth. The best place to try hasib is from the stalls of the Oqvat Bozari which is located between the dazzling blue domes of the Chorsu Bazaar in Tashkent.

Naryn is a popular dish eaten in Uzbekistan as well as Kyrgyzstan and Kazakhstan. To be honest, it’s not my personal favorite but many people love it. Naryn is a dish of boiled horse meat with noodles. 

Naryn is usually served up in two different ways. Kuruk naryn, which is a dry variant of the meat and noodles served up cold. Khul naryn is a hot version in which the horse meat and noodles are simmered in the broth of the horse meat.

You will sometimes find versions of naryn made of either beef or lamb meat in lieu of horse. In Kyrgyzstan, the dish is served in an onion sauce and called beshbarmak, meaning ‘five fingers’ and traditionally eaten with the hands. 

While you can find fried chicken in literally just about any place on Earth, Uzbekistan, as well as Tajikistan serve up a delicious version of their own called tabaka, but truth be told, the dish actually originated from the nation of Georgia and then spread across the Soviet Union. 

What makes tabaka a little different from most other fried chicken, is that tabaka is usually fried to golden perfection in butter rather than oil.

Tukhum Barak

Another Khorezmian dish that can be enjoyed in Khiva is tukhum barak. Tukhum barak are ancient with a history stretching back over 1,000 years.  

Tukhum barak is a simple Uzbek food consisting of spiced eggs inside of a flat square-shaped dumpling. These uncomplicated little dumplings are usually dipped in smetana or yogurt.

There is a sweet version of tukhum barak that features a filling of sweetened pumpkin, though they are less common than their eggy counterparts.

Nohat Shorak 

Nohat shorak is a dish consisting of chickpeas and either lamb or beef and is a perfect and hearty Uzbek food to try on a cold day. The nohat shorak will typically be spiced with salt, pepper, and cumin, and come with a heaping pile of onions atop (and sometimes tomatoes too). 

Tandoor Meat

Tandoor meat is a real treat for those wanting to get in on the best of what Uzbek food has to offer. The best version is of course tandoori lamb, which is cooked in a tandoor oven for several hours until the meat becomes so tender it falls right off the bone. 

Soups & Stews

Shorbo .

Shorbo is a very common Uzbek food, also found throughout the remainder of Central Asia. Most often it’s made with beef or lamb, onions, garlic, carrots, and potatoes, then topped with dill, but sometimes other veggies may make an appearance. The soup is commonly seasoned with spices cumin and black pepper.

The recipe for Uzbek shorbo can vary from region to region, but it typically involves simmering the meat, vegetables, and seasonings for several hours to bring out the flavors of each component. Some versions of shorbo may include other ingredients such as chickpeas, lentils, or tomatoes.

One popular variation of shorbo you may come across in Uzbekistan is kuza shorbo. Kuza shorbo is made with lamb, onion, carrot, potato, and bell pepper, served traditionally in a clay pot.

Shorbo is a popular dish all across Uzbekistan and it is often enjoyed as a starter or a full-on meal. It also makes for a warm and comforting meal if you’ll be exploring Uzbekistan in the colder months of the year.

Moshkhurda 

Moshkhurda is one of my favorite Uzbek soup dishes. 

Moshkhurda is a delicious stew whose main superstars are mung beans and beef. In the stew, you’ll also find bell pepper, potato, onion, garlic, carrot, rice, and spices. You can also find variations of moshkhurda featuring other veggies as well. 

Moshkhurda is a hearty dish served as a main or a starter and is best enjoyed after a long day of exploring Uzbekistan in the colder months of the year.

Mastava is another Uzbek stew and quite similar to its Tajik counterpart mastobo which can be found across the border.

Mastava features beef, rice, onions, garlic, potatoes, and carrots and it is usually topped with smetana and cilantro.

Achichuk is a simple salad of sliced or chopped tomatoes, cucumbers, and onions usually topped with fresh dill, and is a very popular component of Uzbek cuisine. 

Usually served as a side dish or appetizer, Achichuk is a refreshing and flavorful addition to any Uzbek meal. In my opinion, achichuk is a necessary accompaniment to shashlik. Don’t forget to douse your achichuk with vinegar, which is typically found on the table of most Uzbek restaurants.

Bahor Salati

Bahor salati, which translates out to ‘spring salad’ is a popular starter following Nowruz (Persian New Year, which takes place on the vernal equinox). This Uzbek spring salad usually consists of cucumber, sweet red pepper, radish, carrots, cabbage, and tomato. 

Uzbek Badamjan 

Badamjan is probably my favorite salad served in Uzbekistan. Uzbek badamjan differs from Persian-style badamjan served up in Iran as the Uzbek version is a chopped salad, whereas the Iranian version is a stewed dish. The word badamjan means eggplant in Farsi and Tajik languages (in Uzbek it’s called baqlajon).

Uzbek badamjan consists of sliced and grilled eggplant, along with bell peppers, and radishes sprinkled with some parsley. The whole salad is then doused in oil and usually some salt and pepper.

Appetizers & Snacks

No Uzbek meal is complete without non. Non is a round bread that you’ll find served up at every meal. 

Typically, Uzbek non is round in shape and flat albeit with the sides rolled up thicker. The thin part in the middle is usually stamped with a chekich (bread stamp) to embellish the bread with a beautiful pattern in the middle, though not all Uzbek non feature this adornment.

Non is cooked in a tanoor oven until perfectly crispy on the outside and soft on the inside. Several different varieties of non exist as well, including Samarkand non, denser than other Uzbek non varieties and usually featuring black sesame seeds; Katlama non, baked with layers of onions within; Kokand non, being large and quite thin compared to other nons and very similar to its Urgench non and Bukhara non counterparts; and finally, Tashkent non with it’s almost striped-looking thick outer ring. 

Non is never to be cut and should be torn into pieces by hand when it’s time to eat it. It’s also considered disrespectful to place the non upside down on a table. 

Challop 

Challop (also spelled charlop) is a cold yogurt soup (can also be a drink) with dill, cilantro, parsley, cucumber, and radish. It’s usually served as a starter, especially in the hot summer months.

Dolmas are a common staple served up throughout the Mediterranean and the Middle East but are also a popular Uzbek appetizer. Much like their Greek and Turkish counterparts, Uzbek dolma can be a grape leaf stuffed with spiced meat and rice but can also be found wrapped in a cabbage leaf or bell pepper instead. 

Qurut 

Qurut is a dried ball of yogurty cheese found across Central Asia. It’s a popular snack in Uzbekistan and beyond, and serves as a component of many other dishes. 

Qurut is made by straining yogurt until pretty much all of the liquid whey has been removed, creating a ball of sour and salty cheese. These cheese balls are then left to dry out completely. 

You will find qurut just about anywhere, from heaping mountains of them in bazaars to roadside stalls. There’s also a version in which the qurut is fried, so they’ll have a tan and greasy appearance to them.

Suzma 

Suzma is a common dip served with non and other Uzbek food at many restaurants around Uzbekistan. It is just thick and plain sour yogurt that usually features green onion, dill, and/or parsley to mix in.

Much like non, no Uzbek meal would be complete without a hot glass of chai. Usually, chai in Uzbekistan is either served in the black or green variety. It’s important to note that chai is seen as more than just a drink in Uzbekistan, it’s a gesture of hospitality.

Much like the rest of Central Asia, the chai must be married before drinking. Let the pot of chai rest and steep for a few minutes before beginning. 

Once ready, pour some chai into a piala (the small bowl-like cup chai is sipped from in Uzbekistan) and then pour it back into the pot. Repeat this process two more times before pouring glasses of chai for everyone partaking.

Ubiquitous across the Middle East and Central Asia, halva can be found in many different varieties. Uzbek Halva has a fudge-like consistency and is made by combining sunflower oil with sugar syrup. Other flavors will be added to give the halva a unique taste.

Pashmak is more or less a version of cotton candy or candy floss that originated in Iran and made its way to Uzbekistan. You’ll find heaping piles of it in bazaars around the country.

Parvada is an Uzbek hard candy simply made of sugar, flour, and lemon juice. They are usually served with chai.

Navat is best enjoyed dissolved in a hot glass of chai. So what is navat? It’s pretty much just crystallized sugar or rock candy.

Typically navat is either served loose on a plate or clung to swizzle sticks that are then used to stir up the sugar into a glass of chai. Navat isn’t localized to Uzbekistan either, they are commonly found in bazaars in Iran , Afghanistan, Tajikistan, and beyond.

Holvaytar is a traditional Uzbek dessert that is typically gifted by neighbors when a new family moves into a nearby house. Holvaytar is a mixture of halva and flour). It’s then topped with chopped nuts.

Have any questions about any of these delicious Uzbek foods?

Ask in the comments section below.

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Uzbek (National) Cuisine! What do they eat in Uzbekistan?

Uzbek cuisine – what is it like, what are its features and what can please tourists coming here Uzbek table? Imagine the scents of Uzbekistan, coming from freshly baked samsa with meat and onions, the faint aroma of freshly brewed green tea, and tickling your nostrils smell of zirvak for pilau cooked in a cauldron. This is just a small part of what vacation in Uzbekistan can please the tourist.

National Uzbek cuisine

Uzbek cuisine has been forming for centuries, originating from nomadic peoples inhabiting these lands and Persian, Arab and Mongol conquerors who also contributed to the formation of the notion of “Uzbek cuisine”. The main components of the Uzbek cuisine are meat (mutton, beef, less often poultry, fish is preferred in areas close to water reservoirs) and vegetables, which the Uzbek land is rich in (onion, carrot, pumpkin, potato, beet, shalgan, cabbage, etc.).

What is it like in Uzbek cuisine?

Uzbek cuisine and its traditional dishes involve frying in fat or vegetable oil (mostly cotton oil) as the most common cooking technique. Steaming and baking in tandoor (traditional Uzbek oven) are also common here. Soups and broths are also cooked here. But there is one dish (perhaps, the only dish in the world) in Uzbek cuisine, cooking of which makes use three basic techniques – frying, boiling and steaming. And this dish is pilaw!

Uzbek cuisine is nowhere without plov! Pilov is traditional dish prepared on the territory of Uzbekistan since ancient times. There is a legend that plov was invented by Alexander the Great, who ordered to cook a dish from the remaining products (and they were mutton and rice) to satiate his warriors who were exhausted from a long campaign. And then, centuries later, the great scientist Abu Ali Ibn Sina (Avicenna) developed a universal recipe that included meat, onions, carrots, rice, oil (fat), salt and water. By the way, it was proved by experts that pilaf includes all the necessary substances and minerals for a person to saturate and restore strength. That is why the Uzbeks like pilaw so much, after a long day of physical work it is the best way to restore the strength of the body!

Uzbek cuisine is rich in dishes based on different cereals (rice, mung bean etc.). From these two components are prepared such dishes as mashhurda (soup) or moshkichiri (porridge).

The cuisine of Uzbekistan is also dishes made of dough, which are either steamed, fried or baked in tandoor. By the way, for baking in Uzbekistan most often meat or vegetable stuffing is used with addition of big amount of onions. Manti with meat or pumpkin stuffing, chuchvara (small fried dumplings with stuffing), samsa (triangular or square small pies with meat or vegetable stuffing). A special place in the list of dough dishes is occupied by lagman (handmade noodles, boiled and seasoned with pieces of meat and lots of different vegetables and herbs), and naryn (thin sliced noodles, boiled in meat broth and served with kazy – horse meat).

Talking about what is Uzbek cuisine, one cannot help mentioning bread, which is treated with special respect in Uzbekistan. Uzbek flatbread is the symbol of the sun (that’s why they are round). They are baked in tandyr (Uzbek oven). An indispensable tradition in any Uzbek family is the ritual of breaking bread (lepyoshka) with hands, and it is done by the oldest of those present at the table. By the way, you will never see anyone stepping over or stepping on the fallen bread in Uzbekistan. A piece of fallen bread will always be picked up and put aside so that no one will “desecrate” it.

Traditional Uzbek dishes are not usually made spicy. Here, spices such as zira (cumin), rayhon (basil), cumin, coriander, sesame, barberry and a lot of greens (dill, coriander, rarely parsley) are added. These spices when cooked exude inexpressible flavor.

So that’s Uzbek cuisine, and that’s certainly not all I wanted to tell you about! It may seem to someone that all dishes of Uzbek cuisine are very high-calorie and fat, but much of the described dishes are prepared without meat and fat (such as fruit pilaf, manty or samsa with vegetable stuffing, moshkichiri without meat, etc.). In addition at dastarkhan you will always have freshly sliced tomato salad with onions or other salads made of fresh vegetables, lots of fresh herbs, which you dip in chakka, and, of course, green tea! It is also worth noting that most Uzbeks are adherents of Islam, and therefore do not drink alcoholic beverages, this also greatly facilitates the digestion of food.

When you come to Uzbekistan, try to try different dishes of Uzbek national cuisine. Perhaps you will discover completely new flavors!

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Uzbek cuisine

Uzbek cuisine is rich and known for a wide usage of meat is peculiar to its national part . Traditionally, the Uzbeks prefer mutton, they eat beef very often, and more rarely they use horse meat for cooking some kinds of meal (bologna and etc.).

Among flour products & noodles, which are used for cooking first and second courses, got a wide spread occurrence. Noodles are cooked like a soup (keskan-osh, suyuk-osh) with the dressing of sour milk and well melted oil; dried dill is added to the soup. Two similar dishes - narin and lagman – are the variants of thrown away noodles with seasoning. For the first of them  noodles are cut from thin rolled out dough pieces which have been boiled in water or meat bouillon, then the noodles are added with boiled meat and filled up with a beef tea. it is significant that narin considered as a dish for important people. For example, in Tashkent it was served usually in those cases when only men gather.

Lagman - long noodles boiled in water. It is filled with gravy with a great deal of vegetables. Different kinds of pelmenis are very popular. Small pelmenis with cut meat and onion ( chuchvara ) are boiled in water, and big – manti – are cooked under steam in special grids – kaskans.

Palov (also known as pilaf/plov) is a pride of Uzbek national cuisine . Being cooked in all dining rooms and restaurants. Men often cook this favourite meal among the Uzbeks . Usually it' s cooked from rice, and somewhere it is cooked from rice and mung bean with meat, onion and yellow carrot (for example, in Bukhara). Big amount of fat – vegetable or animal oil (from mutton or beef) must be added to palov.

One should note, that the Uzbeks  kept an immensely respectful attitude to bread. Children from early years are learnt to pick up every crumb, fallen on the ground, in order “bread was not defiled”. Bread is kept in the anteroom, honorable part. Only elders in the family have a right to break bread ( flat bread " patir " is not cut). An ability to serve meal on the dastarkhan enjoyably and gracefully is appreciated among the Uzbeks . Modern cultural skills and traditional national etiquette harmonize with new customs. So, meal is served on plates for everyone individually. 

Plov, osh - Uzbek cuisine

Uzbek plov (palov) is the meal of real connoisseurs of the Eastern cuisine. None of the events in Uzbekistan is held without cooking plov (palov). The Uzbek national cuisine has more than 100 recipes of Uzbek p...

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Food of Uzbekistan: 10 Dishes that are a Must-Try

Uzbekistan's rich culinary heritage is a reflection of its diverse history and cultural influences, ranging from Persian and Russian to Mongolian and Middle Eastern. This Central Asian nation is famed for its hearty, flavorful dishes that have been passed down through generations. Whether you're a seasoned foodie or a curious traveler, exploring the food of Uzbekistan is a must-do experience. Here’s a detailed look at some of the most iconic Uzbek dishes and what makes them so special.

Plov is the national dish of Uzbekistan and a staple in every household. This hearty and aromatic rice dish is cooked with pieces of meat, typically lamb or beef, onions, carrots, and a variety of spices. Traditionally prepared in a large cast-iron pot called a "kazank," plov is often served on special occasions like weddings and holidays, but it is also enjoyed as an everyday meal. Each region in Uzbekistan has its variation of plov, with subtle differences in ingredients and preparation methods.

2. Shashlik

Shashlik is a popular skewered and grilled meat dish, similar to kebabs, commonly enjoyed in Uzbekistan. These juicy and flavorful skewers are typically made with marinated lamb, beef, or chicken, and are cooked over an open flame, giving them a distinct smoky flavor. The meat is usually marinated with onions, vinegar, and spices before grilling, resulting in tender, succulent pieces that are often served with fresh bread, pickled vegetables, and onions.

Lagman is a beloved noodle dish in Uzbekistan, with roots in Uyghur cuisine. It consists of hand-pulled noodles served in a rich broth, topped with stir-fried meat, usually beef or lamb, and a mix of vegetables like bell peppers, tomatoes, and onions. The dish is spiced with garlic, cumin, and coriander, providing a hearty and satisfying meal that showcases the region's culinary traditions. Lagman can be served as a soup or a stir-fried dish, depending on the preparation.

Samsa is a popular Uzbek pastry filled with a savory mixture of minced meat, typically lamb or beef, onions, and spices. These pastries are often baked in a traditional clay oven called a "tandoor," which gives them a crispy, golden exterior while keeping the filling moist and flavorful. Samsa can be enjoyed as a snack or a meal and is commonly found in markets and street food stalls across Uzbekistan. There are also vegetarian versions of samsa, filled with pumpkin or potatoes.

Manti are steamed dumplings that are a favorite in Uzbekistan. These large, soft dumplings are traditionally filled with minced lamb or beef, along with onions and spices. Manti are steamed rather than boiled, which helps retain the juices inside the dumplings, making each bite incredibly flavorful. They are typically served with a dollop of sour cream or yogurt and sometimes topped with a sprinkle of herbs or garlic sauce.

6. Chuchvara

Chuchvara are small, meat-filled dumplings similar to manti but smaller in size. These dumplings are usually boiled and served in a broth or with sour cream, making them a comforting and popular dish in Uzbek households. The filling is typically made with minced lamb or beef, mixed with onions and spices. Chuchvara can also be served fried or baked, offering a variety of textures and flavors.

Shurpa is a traditional Uzbek soup made from a rich broth of lamb or beef, with large chunks of meat, potatoes, carrots, and other vegetables. The soup is flavored with spices like cumin, coriander, and fresh herbs, making it both hearty and nutritious. Shurpa is often served as a starter at meals, with its warming and comforting flavors making it a staple during colder months.

8. Uzbek Non

Uzbek Non is a traditional flatbread that holds a special place in Uzbek cuisine. Baked in a tandoor oven, non has a slightly chewy texture with a golden, crispy crust. It is often round and stamped with a pattern in the center, which is not only decorative but also helps the bread cook evenly. Uzbek non is a staple at every meal, used to scoop up food or simply enjoyed on its own with a cup of tea. The bread is so important in Uzbek culture that it is considered a symbol of hospitality and is often the first thing offered to guests.

9. Achichuk

Achichuk is a fresh and vibrant salad made from thinly sliced tomatoes, onions, and sometimes cucumbers, dressed with a simple mix of salt, black pepper, and sometimes a splash of vinegar or lemon juice. This salad is a popular accompaniment to many Uzbek dishes, particularly plov and kebabs, as it provides a refreshing contrast to the rich and hearty flavors of the main courses. Achichuk is a perfect example of how Uzbek cuisine makes the most of simple, high-quality ingredients to create delicious and satisfying dishes.

Halva is a traditional Uzbek sweet made from ground sesame seeds or sunflower seeds mixed with sugar and butter. This dense and crumbly confection is enjoyed across Central Asia, but in Uzbekistan, it holds a special place as a treat often enjoyed with tea or as a dessert after a meal. There are various types of halva, with some versions incorporating nuts like pistachios or almonds for added texture and flavor. Halva's rich, sweet taste makes it a beloved indulgence in Uzbek households, and it is often prepared for special occasions and celebrations.

These dishes and ingredients offer just a glimpse into the rich culinary landscape of Uzbekistan, where food is not just sustenance but a way to bring people together, celebrate traditions, and enjoy the diverse flavors of Central Asia.

This post was published by Pranay Prasun

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What to eat and drink in Uzbekistan

Aug 8, 2024 • 9 min read

Plov, a dish of rice, vegetables and meat, is Uzbekistan's most beloved dish. Getty Images

There’s more to Uzbekistan than sublime architecture with its intricate tilework, world-renowned craftsmanship and echoes of the Silk Road. Millennia of trade with its neighbors and the influences of various cultures have left an enviable culinary legacy, and hospitality towards visitors reigns supreme.

If you’re lucky enough to be invited into an Uzbek home, you may find yourself sitting down to a full spread of dishes, placed on a dastarkhan (low dining table). Kazans full of plov  (Central Asian pilaf) and shurpa  (meat and vegetable soup) are perpetually simmering in Uzbek kitchens, while spice-heavy shashlik  (meat skewers) sizzle on grills before being presented with aplomb alongside fresh vegetable salads.

Elsewhere, you can inhale bowlfuls of hand-pulled noodles in vegetable broth, wolf down superlative street food, shaped by centuries of invasions and counter-invasions, feed your gut microbiome with katyk (yoghurt), sip bowlfuls of tea with locals, and sate your sweet tooth with superb fruit, their dried counterparts and a cornucopia of other sweets, as well as tasting the best wines in Central Asia .    

Celebrate Uzbekistan’s culinary heritage with plov

Traditionally cooked by men, plov is so central to the Uzbek identity that every town and every family has its own special recipe, and it’s been recognized as an Intangible Cultural Heritage of Humanity by UNESCO. Trying this dish is an important experience in Uzbekistan . A slow-cooked rice dish prepared in a large kazan (cauldron), plov typically contains mutton, lamb or beef, as well as spices, onions and carrots; the Tashkent version sees most of the ingredients roasted before plov is cooked, while plov from Samarkand tends to be layered and steamed.

Where to try it:  Head to the Plov Centre in Tashkent, Osh Markazi in Samarkand, or The Plov in Bukhara.

Munch on meaty goodies

Almost as synonymous with Uzbek cuisine as plov , shashlik come in many varieties, including mutton, lamb, beef, chicken, liver and lyulya (ground beef), all of them well-spiced, juicy, fatty and prepared over hot coals, the recipes of their marinades jealously guarded. Kebabs aside, delights for the carnivorously inclined include hacip (boiled sausages made from minced meat and rice), kazy (horse meat sausages) and dolma (grape or cabbage leaves stuffed with meat and rice).

Where to try it:  Sample the best at Mansur Shashlik in Samarkand, Terassa Restaurant in Khiva, or Caravan in Tashkent.

Slurp on oodles of noodles

According to legend, laghman came about as a result of three hungry travelers meeting and deciding to pool their resources (flour, dried meat, radish, fragrant herbs). The result, found all over the country , consists of steaming bowls of long, flat noodles in broth, with separately cooked mutton (or beef) and finely chopped vegetables (onions, bell peppers, aubergine, carrot, potato) mixed in, and everything topped with a riot of fresh herbs.

In Tashkent, Uyghur-style, hand-pulled chuzma-laghman hint at the ancient Chinese roots of the dish, while elsewhere you’ll find noodles cut into long strips, Uzbek-style. Another variation on laghman is qavurma laghman (noodles without broth). In Khiva , look out for shivit-oshi (green noodles made of dough with added fresh dill), topped with fried meat and vegetables; elsewhere, you may encounter beshbarmak (noodles with horse meat and broth) and naryn (horse meat sausage with cold noodles).

Where to try it:  Try Khorezm Art Restaurant in Khiva, Anor in Tashkent, or Besh Chinor in Samarkand.

Stop for tea

Step into one of the ubiquitous chaikhanas (tea houses) – the Uzbekistan equivalent of a pub – and you’ll find yourself amongst local men enjoying partaking in leisurely conversations, playing backgammon, clinching business deals and putting the world to rights while drinking tea from traditional cups akin to small bowls. All over Uzbekistan, green tea tends to be more common, while in Tashkent, you’re more likely to encounter a mixture of black and green tea with lemon and honey. The brewing ritual, called kaytar ("to return") is fairly elaborate: first, tea leaves are steeped in boiling water until they brew a little bit; the tea is then poured from the teapot into the bowl-like cup and back again three times. While chaikhanas are traditionally the domain of men, some allow foreign women to enter; even if you may not visit a chaikhana , you will be served tea before and after any meal.

Where to try it : Any chaikhana .

Break bread with strangers

One of the pillars of Uzbek cuisine, naan (bread) is cooked in tandoor-style ovens and is central to cultural customs and celebrations. Regional variations abound: in Tashkent, chow down on patir naan (made with milk), while Samarkand naan contains onions and meat. In the Fergana Valley , katlama (flatbread greased with butter or brushed with katyk ) is present at every meal. To show due respect to bread, break it by hand and never place it with the decoration facing down.

Where to try it: Any Uzbek home.

Warm up with a bowl of soup

Uzbekistan’s thick, moreish soups are fantastic winter warmers that you’ll find bubbling away in kazans (cauldrons). The most popular is shurpa , meat broth soup with chunks of mutton, cooked on the bone and separated before serving, plus vegetables. The regional variation of kovurma shurpa , where the meat is first fried, is found in the south of the country. Other liquid nourishment includes mastava – a rice soup with beef and vegetables, often topped with sour cream; mashhurda – a thick soup made from boiled beef or lamb bones with rice and mung beans; plus nohat shurak , made from chickpeas and beef, and usually accompanied by a piece of kazy (horse sausage).

Where to try it:  Stop by National Food in Tashkent, or Osh Markazi in Samarkand.

Start your day with dairy

Make your way to a clamorous bazaar in Tashkent or Samarkand early in the day, and head for the dairy section, where you’ll find trays of kurt (sun-dried, salty, fermented milk cheese, either cubed or in spherical form) – a popular protein-packed snack at any time of day that can survive for weeks without refrigeration, since is contains its own natural preservative. Dairy sellers will also flog you bottles of ayran – a drink made from katyk (fermented cow’s or sheep’s milk) mixed with either sparkling or still water, herbs, and a dash of salt (you’re also likely to encounter it at breakfast time in traditional guesthouses), and pots of suzma (yogurt made from katyk , minus the excess liquid).

Katyk makes appearances elsewhere: it’s a typical ingredient in shurpa and plov , as well as a base for katykli ( katyk -based soup with meat, vegetables and rice) and chalop (another cold soup incorporating finely chopped vegetables).  

Where to try it: The dairy counters at Uzbekistan’s markets. You can also buy ayran and katyk at supermarkets.

Chow down on street food

Uzbek street food is great for budget travelers . It's inexpensive, flavourful, and sufficiently filling to get you through a siege. Pride of place goes to manty , large steamed dumplings with a filling of finely chopped meat. It’s the quintessential food of nomads, a soup and main in one: bite a hole in the dough, drink the meaty juices, then gobble the rest.

Other doughy delights include smaller, boiled chuchvara dumplings, served in a vegetable broth; crispy fried chuchvara ; hanum (steamed, log-shaped dumplings stuffed with potatoes and onions) and tukhum-barak (square dumplings with raw egg poured into the dough just before boiling) – the latter unique to Khiva. 

Samsa – a crispy, flaky, triangular pastry stuffed with minced or chopped meat, baked in a clay tandoor oven – is Uzbekistan’s answer to the samosa (in fact, it was Central Asian traders who introduced the concept to India in the 13th century), while gumma samsa (stuffed with offal) is a particularly moreish, tasty variation.

Where to try it: Instead of street food stalls on street corners, in Uzbekistan, samsa and dumplings tend to be found at covered markets, such as the Choru street food market in Tashkent. 

Taste Uzbekistan’s wine vintages

In Uzbekistan, grape cultivation and wine making goes back several millennia. Viticulture was further entrenched in Central Asia with the arrival of Alexander the Great’s armies in the 4th century BCE, while Marco Polo, a renowned Venetian traveler, raved about the quality of Samarkand’s and Bukhara’s wines while traveling in Central Asia in the 13th century. Conquest by Tsarist Russia in the late 19th century led to grape harvesting and wine production on an industrial scale, and today, travelers may sample excellent vintages made from both classic grape varieties (pinot noir, cabernet sauvignon, Riesling) and regional ones ( rkatsiteli , soyaki , hindongna ).

Where to try it:  Several wineries offer tours of the premises, accompanied by wine tastings. In the Zarafshan valley, 15km from Samarkand, the Bagizagan winery produces saperavi and cabernet, plus Riesling, bayan shirey and kuldjinskiy blends, as well as vermouth infused with mountain herbs and brandy.

In Samarkand, you can delve into the history of winemaking in Uzbekistan at the museum attached to the Hovrenko Winery and sample several wines, including local port and the potent Balsam Samarkand. Near Tashkent, the family-run Uzumfermer Winery offers vineyards tours, followed by tastings of its pinot noir, saperavi and hadji murat vintages.

Finish on a sweet note

Locally-grown apricots, cherries, peaches, figs and melons add a crowning touch to meals in the summertime. The rest of the year, seek out dried melons and apricots; halva (crumbly confection made with tahini), khashtak (made from nuts and dried fruit), kozinaki (nuts brittle made with sugar syrup), pashmak (halva woven from thin, sweet threads), bugirsaki (sweet pastries prepared for the holidays), Turkish delight, holvaitar (dessert made from flour, sugar, butter and water) and sumalak (traditional dessert boiled in a huge cauldron for Navruz – Persian New Year).

Where to try it: Assorted fruit and sweets tend to be sold at Uzbekistan’s food markets, such as Samarkand’s Siad Bazaar. 

Vegetarians and vegans

Uzbekistan’s abundance of superb fruit and vegetables, courtesy of its fertile soil and sunny climate, is a gift to non-meat-eating travelers. Traditionally, vegetarian dishes in Uzbekistan took the form of side dishes, since mains tend to be beef- or lamb-based by default. With the advent of increased tourism, this trend is changing in the bigger cities, where chefs have learned to replace meat with legumes or vegetables in Uzbek standards such as plov and laghman .

Vegetarians and vegans alike can look out for mashhurda (a thick soup made with rice and mung beans) though you have to ask whether it’s meat-free, and salads such as achichuk (a spicy mix of tomatoes, onions and hot peppers) and shakarob (a sweet salad of tomatoes and onions seasoned with salt) that are served alongside plov . Supermarkets and produce markets alike sell a wide variety of both seasonal and exotic fruit and vegetables, and some street food sellers make vegetarian samsa stuffed with potatoes, pumpkin, spinach and mushrooms.

Subsistence is trickier for vegans, since bread and other dough products may involve eggs or be brushed with milk or katyk before baking.

Where to try it: Visit Caravan or Afsona in Tashkent, Karimbek or Platan in Samarkand, Temir’s in Bukhara, or Khiva Moon in Khiva.

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Uzbek cuisine is one of the most colorful in Central Asia. Here dishes are prepared for real gourmets and connoisseurs of oriental hospitality. The culinary traditions of the settled and nomadic peoples of the region, gathered for centuries, are today assembled into a single and understandable recipe puzzle for all of us from delicious dishes of Uzbek cuisine.

Uzbek breakfast is nonushta. From time immemorial, Uzbeks have served fresh flatbread and kaimak for dastarkhan in the early morning. Hot cake from the tandoor with fresh cream, hot tea with honey or refined sugar, fruits or dried fruits are the basis of the morning meal in any Uzbek family. Uzbek breakfast is recognized as a gastronomic brand along with Italian, French or Turkish. Uzbek breakfast is distinguished not only by its taste, but also by its balance and useful properties. The traditional breakfast menu also includes national sweets, such as parvarda, halva, pashmak, khashtak, nishalda, brushwood, sherbet, urama, navat sugar, tulumba, baklava. From drinks for breakfast, green or black tea, as well as shircha, are traditionally preferred.

In summer and autumn, the main elements of breakfast are delicious fruits, which are consumed with hot cakes. The duet of grapes and cakes is especially popular. Thus, the Uzbek breakfast reflects the mentality and culture of the people, is part of the Uzbek dastarkhan.

Soups and broths occupy an important place in Uzbek cuisine. National soups are quite rich and thick. The main ingredients in soups are bapran or beef meat, vegetables - onions, potatoes, tomatoes, etc., and of course traditional spices - zira (barberry), red or black pepper, coriander, bay leaf, etc. Popular soups among Uzbeks are shurpa, mastava, mashkhurda and others. 

Everyone is familiar with the indescribable aroma of delicious grilled meat spreading along the street. Meat is very popular in Uzbekistan and a lot of it is prepared here. And everyone knows that the most delicious meat is shish kebabs, meat on skewers, well marinated and cooked on an open fire.

Uzbek kebabs are a unique chance to find out what exquisite and juicy meat means. Having tasted a melting piece of fragrant kebab at least once, it is already impossible to stop. In Uzbekistan, a huge number of various types of kebab are cooked. The classic Uzbek kebab is the most tender meat, properly marinated with spices and spices, skewered with small slices of dumba (lamb fat). This kebab is prepared, as a rule, from lamb. But there are also other types of kebab: Jigar kabob (beef liver kebab), Tovuk kebab (chicken), Beshpanja (formed on five skewers at once), Charvi kabob (meat covered with melted fat).

But the most common shish kebab and favorite of the locals is Kiyma shish kebab. This is ground lamb skewers. The meat melts in your mouth and leaves a pleasant aftertaste. Elastic meat in a piquantly fried crust flashes on the tongue, has an unsurpassed taste of baked dumba and an amazing bouquet of spices.

Palov is a traditional dish of Uzbekistan. This delicious dish is prepared from very simple ingredients: rice, meat, spices, carrots and onions. Palov is served as a daily and festive dish - especially for such events as a wedding, return from a pilgrimage, the birth of a child, an anniversary, a funeral, and also as a help to those in need. Uzbek palov is a dish of real gourmets and connoisseurs of oriental cuisine. There are more than 100 palov recipes in the world, and Uzbekistan boasts its own signature versions.

In each region of Uzbekistan, palov is prepared according to unique recipes. For example, in Tashkent they prepare the festive “Bayram osh” palov, in Andijan they like to add cabbage rolls from grape leaves to palov - “Kovatok palov”, in Khiva they prepare the most deistic version of the Khorezmian palov “Chalov”. The culture and tradition of cooking palov was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage in 2016.

It is impossible to resist such a delicacy as Uzbek samsa. Samsa can be safely called the pride of the Uzbek people. Delicious, fragrant, hot, cooked with love - samsa occupies a special place on the Uzbek dastarkhan. There are several dozen varieties of samsa, differing from each other not only in the recipe and filling, but also in the characteristic cooking technology. Usually it is prepared with finely chopped meat or minced meat, but there are also such original options in which pumpkin, spinach, potatoes, chicken meat are used as fillings.

Samsa, like cakes, is baked in a special clay oven - tandoor. Such an oven gives flour products an inimitable taste and aroma, and also allows you to save all the useful properties. There are several types of tandoor, the most common are vertical and horizontal. The choice of shapes, sizes, types of dough for samsa is amazing. At such a moment, you realize how creative and skilled the Uzbek people are in gastronomic art. Here you can choose from hemispherical samsa, two-pair samsa, puff and fried samsa, baked samsa.

In each region of the country, samsa is baked in its own way with secret ingredients and special skill that requires great skill. For example, such samsa are famous as Jizzakh samsa - large, with meat filling; Bukhara samsa - baked and triangular; Alatskaya samsa - with the thinnest dough and juicy filling; Karshi samsa - finger-shaped and graceful in appearance; Khorezm samsa - fried, with minced meat, Kuk-samsa - with greens and spinach.

Each region of Uzbekistan is a unique corner, a unique land with marvelous and purest nature. The Uzbek fertile land, thanks to the efforts and careful care of the Uzbek farmers, gives unimaginable root crops, from which you can cook the most delicious and healthy salads. The variety of vegetables in Uzbekistan is amazing.

But, perhaps, the most beloved and well-known salad for everyone is a traditional salad of tomatoes and onions, to which a pod of bell and hot peppers is also added. In Uzbekistan, such a salad is called Achchik-chuchuk. Achchik-chuchuk salad is best served as a cold dish and served with hot pilaf or barbecue.

In the cold season, people in Uzbekistan like to cook salads from the Margilan radish. One of the most popular salads is radish salad with pomegranate seeds or Anor va turp salad. For salad, radish is cut into thin strips and pomegranate seeds are added. As a result, the salad is obtained with a pleasant astringency and with a slight sourness of the pomegranate. This salad is a real storehouse of useful vitamins and minerals. In early spring, people in Uzbekistan like to cook a salad of radishes and eggs - Radishes va tukhum saladi. As a rule, radishes of the Bolgarskaya variety, pink-red in color, are used for salad, as well as the Maiskaya variety - also great for salad. As a result, the salad is obtained from small pieces of radishes and eggs, sprinkled with herbs and seasoned with sour cream. Another vitamin salad is cabbage and bell pepper salad - Karam va kalampir salad. A mixture of chopped cabbage and bell pepper, drizzled with oil, becomes an excellent option as an addition to the main dish.

Of course, these are not all salads that are worth trying in Uzbekistan. Seemingly simple, salads have their own unique taste and aroma. And the thing is that vegetables in Uzbekistan are environmentally friendly products. Thanks to the climate, the composition of the soil and water, the fruits are so rich and tasty. And in Uzbekistan there is an ancient culture of consumption of spices. By adding spices and herbs, aromatic substances increase appetite and make dishes so appetizing.

Latest update : 2023-09-08 16:32:47

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How do the representatives of small and micro restaurants perceive food waste in their own restaurant empirical evidence from the netherlands.

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2. materials and methods, 2.1. food waste at restaurants: literature review, 2.2. bridge from theory to practice, 2.3. fieldwork, 2.4. collected data, 4. discussion, 5. conclusions, author contributions, institutional review board statement, informed consent statement, data availability statement, conflicts of interest.

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Share and Cite

Masurel, E.; van Montfort, K.; Nederhorst, A. How Do the Representatives of Small and Micro Restaurants Perceive Food Waste in Their Own Restaurant? Empirical Evidence from The Netherlands. Sustainability 2024 , 16 , 7820. https://doi.org/10.3390/su16177820

Masurel E, van Montfort K, Nederhorst A. How Do the Representatives of Small and Micro Restaurants Perceive Food Waste in Their Own Restaurant? Empirical Evidence from The Netherlands. Sustainability . 2024; 16(17):7820. https://doi.org/10.3390/su16177820

Masurel, Enno, Kees van Montfort, and Anne Nederhorst. 2024. "How Do the Representatives of Small and Micro Restaurants Perceive Food Waste in Their Own Restaurant? Empirical Evidence from The Netherlands" Sustainability 16, no. 17: 7820. https://doi.org/10.3390/su16177820

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