The Taste of Uzbek Cuisine

Oriental cuisine is a combination of rich flavor and savory aroma. Uzbek cuisine has Russian, Chinese, Indian, Arabic, and Iranian influences that have created a delicious fusion. The basis for Uzbek food is meat (lamb, horsemeat, beef), dough, vegetables and spices. There is a great selection of national dishes, prepared according to traditional recipes, to really get your taste buds tingling.


1. Naryn

Naryn is a famous dish in Central Asia. It is cooked in different ways, depending on a region. In Uzbek cuisine, Naryn is a pasta dish, made with fresh hand-rolled noodles and horse meat. Naryn can be eaten as a cold pasta dish (kuruk Naryn – dry Naryn) or as a hot noodle soup (khul Naryn – wet Naryn). Usually, Naryn portion includes cold homemade pasta, the shredded meat of beef or lamb, slices of horse meat sausage (Kazy), and fresh minced onion. Also, a warm broth in a separate bowl compliments the serving.


2. Kebab

Kebab dish is all about grilled juicy meat. It can be made of beef, lamb or chicken. The dish is cooked on a long and narrow grill, called "mangal". The main secret of delicious Uzbek Kebab is lamb's tail fat and the marination process. The dish is usually served with fresh minced onions and grilled vegetables, such as bell peppers,  potatoes, mushrooms, and tomatoes.

Tuxum Barak                                                                                                                                                 

3. Tukhum Barak

Tuxum Barak is pockets for dough filled with boiled eggs. It is slightly similar to Ukranian dumplings. They say that Tukhum Barak used to be a "secret weapon" of the local male rulers. They were eating this dish before visiting their numerous wifes.       


4. Gumma

Gumma is a specific fluffy fried patty, filled with offal. We agree it does not sound tasty. However, risky and curious people will try and love it - trust us.              

Kazan Kabob     

5. Kazan Kabob

Once you try Kazan Kabob, you will never forget the taste of this dish. It is made of beef or lamb, potatoes, onions, and tomatoes, that are stewed in a big pot for many hours.                      


6. Somsa

Somsa is small meat pies, that are filled with meat and onions, pumpkin, potatoes, and even greens. Somsa has various shapes, depending on a stuffing. Traditionally, Uzbek somsa is made of puff pastry and is baked in tandyr - the Central Asian clay oven.           


7. Palov

Palov is the king of Uzbek cuisine. It is prepared during the wedding feast, to welcome honorable guests, to celebrate big national holidays or just for family dinners. There are more than sixty recipes for cooking traditional Uzbek palov. According to a rather mnemonic legend, the two words meaning plov in Uzbek, palov-osh, would be an acronym for the ingredients it contains: Piyez (onion), Ayez (carrot), Lakhm (meat), Olio (fat), Vyet (salt), Ob (water), and Shaly (rice). The dish gets a specific taste due to a few spices, such as coriander seeds and wild cumin. Palov is cooked in a large pot, similar to a wok.                            


8. Manty

Manty is big steamed dumplings, made of one or a combination of the following ingredients: lamb, beef, potato or pumpkin, with fat, often added to the meat. Traditional Uzbek manty is cooked in multi-level metal steamer called “manty koskon”, which consists of layered pots with holes that are placed over a boiling water. Manty is usually topped with butter and served with sour cream and black pepper. 


9. Shurpa

Shurpa is the main first course of Uzbek cuisine. It is made of meat, sliced carrots, potatoes and onion. There are “Kaynatma Shurpa” (shurpa from boiled meat) and “Kovurma Shurpa” (shurpa from fried meat) in Uzbek cuisine. This dish has gentle taste and aroma, as meat and vegetables are cooked in large pieces, and the process should be done on a slow fire, avoiding vigorous boil.                                  


10. Dimlama

Dimlama is a stew, made of meat, potatoes, onions and other vegetables. Meat and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juice. Dimlama is usually cooked during spring and summer when there is a wide choice of vegetables.

Indulge in gastronomy in Uzbekistan!

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