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10 national dishes you should try when visiting Uzbekistan

06.08.2024

10 national dishes you should try when visiting Uzbekistan

Uzbekistan, a gem of Central Asia, is a country rich in history, culture, and, most notably, cuisine. The unique flavors of Uzbek food are a delightful fusion of influences from various cultures and historical eras. From the fragrant spices of the Silk Road to the hearty meals of the nomadic peoples, Uzbek cuisine offers an unforgettable gastronomic experience. Here are some of the best national dishes you must try when visiting Uzbekistan.


Plov


plov

Plov, or pilaf, is the crown jewel of Uzbek cuisine and a must-try for anyone visiting the country. This hearty dish is made with rice, pieces of meat — usually lamb or beef, onions, carrots, and a blend of aromatic spices. Sometimes, chickpeas, raisins, or barberries are added for an extra touch of flavor. Traditionally cooked in a large, shallow pan called a kazan, plov is often served at celebrations and family gatherings. Each region in Uzbekistan has its own variation, making it a dish worth trying more than once.


Samsa


Samsa

Samsa are savory pastries filled with meat, usually lamb or beef, and sometimes vegetables. These triangular pockets of goodness are baked in a tandyr, a traditional clay oven, which gives them a crispy, flaky crust. The filling is typically seasoned with onions, black cumin, and other spices, creating a mouthwatering combination. Samsa are often enjoyed as a snack or a light meal and are readily available from street vendors and cafes.


Lagman


Lagman

Lagman is a dish that showcases the influence of Uyghur cuisine in Uzbekistan. This noodle soup is made with hand-pulled noodles, chunks of meat, and a variety of vegetables such as bell peppers, tomatoes, and onions. The broth is richly flavored with garlic, cumin, and other spices. Lagman can be served as a soup or stir-fried, and it's a comforting and filling dish that is perfect for any time of year.


Shashlik

Shashlik

Shashlik, or skewered meat, is a popular dish not only in Uzbekistan but throughout Central Asia. The meat, usually lamb, beef, or chicken, is marinated in a mixture of vinegar, onions, and spices before being grilled over an open flame. The result is tender, juicy meat with a smoky flavor that is simply irresistible. Shashlik is often served with fresh bread, raw onions, and a side of tomato-based sauce.


Manti

Manti

Manti are steamed dumplings filled with spiced meat, usually lamb or beef, mixed with onions and sometimes pumpkin. These dumplings are larger than the more commonly known dumplings from other cuisines and are typically served with sour cream or a vinegar-based sauce. The dough is thin and tender, making each bite a delightful mix of flavors and textures.


Chuchvara

Chuchvara

Chuchvara are smaller dumplings that are often served in a clear broth or as part of a soup. The filling is similar to that of manti, with ground meat and onions, but the smaller size gives them a different texture and eating experience. Chuchvara soup is a comforting dish, especially in colder weather, and is often garnished with fresh herbs like dill and parsley.


Shurpa


Shurpa

Shurpa is a traditional soup made with meat — usually lamb, vegetables, and a variety of herbs and spices. The broth is rich and flavorful, often thanks to the slow-cooking process that allows the ingredients to meld together beautifully. Potatoes, carrots, and bell peppers are common additions, making shurpa a hearty and satisfying meal.


Naryn


Naryn is a dish made with thinly sliced horse or beef meat mixed with homemade noodles. The meat is usually boiled and then shredded before being combined with the noodles and seasoned with onions and black pepper. This dish is traditionally served cold and is a staple at special occasions and family gatherings.


Halva


Halva

For those with a sweet tooth, Uzbek cuisine offers halva, a rich and dense confection made from sesame seeds or flour, sugar, and butter. There are many variations of halva in Uzbekistan, including those with nuts, dried fruits, or flavored with vanilla or cocoa. This sweet treat is often enjoyed with tea and is a perfect way to end a meal.


Non


Non

No meal in Uzbekistan is complete without non, the traditional bread. Baked in a tandyr oven, non is round and slightly chewy with a crispy crust. It is often decorated with patterns made by pressing a special stamp into the dough before baking. Non is served with almost every meal and is an essential part of Uzbek dining.

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