Food in Uzbekistan: 21 Traditional Uzbek Dishes You Must Try

Food in Uzbekistan

At the point when a great many people consider Uzbekistan their brains quickly go to the amazing Islamic design of the Registan in Samarkand, the transcending Kalyan Minaret of Bukhara, or the antiquated walled city of Khiva. What you don’t hear much about is food in Uzbekistan.

Indeed, when we initially showed up we truly had practically zero clues about the thing we would eat during our 3 weeks in the country. We immediately discovered that customary Uzbek food can be very flavorful with impacts from everywhere Asia and the Center East.

Uzbekistan imparts a lot of its culinary customs to Turkey just as presenting a wide number of noodle and dumpling dishes that look similar to their partners in China, Nepal, and other Eastern Asian nations.

Also Read: The 14 Best Foodie Cities in the U.s.

Food in Uzbekistan is surely meat-weighty, and before the finish of your excursion, you’ll probably be prepared for some lighter charge. However, while you are traveling along Silk Street, you should accept the Local Uzbek cooking. In case you’re thinking about what to eat in Uzbekistan, this is your lucky day. We have accumulated a rundown of 21 dishes you should test during your Uzbekistan get-away. Yoqimli Ishtaha! (interpretation: “Bon Appetit!”)

What to Eat in Uzbekistan: 21 Local Dishes to Try

1.Plov

Plov (now and then likewise called “osh”) is generally viewed as the public dish of Uzbekistan. It’s a generous rice pilaf and you’ll presumably see that “plov” and “pilaf” are something very similar. You can expect a piling part of rice that has been cooked along with sheep or hamburger, onions. garlic, raisins, carrots, and apricots. Plov isn’t just the most popular dish in Uzbekistan, it is likewise one of the tastiest.

Plov
Plov

You’ll see that most eateries serving Uzbek food offer plov as a choice, however assuming you need to genuinely encounter it you’ll need to go to a “Plov Center” in one of the urban areas you’re visiting.

These cafés work in plov and cook the dish in immense iron cauldrons (called “Gazans”) over an open fire. Plov focuses by and large serve plov and nothing else except bread, tea, and a determination of side servings of mixed greens to go with your gigantic plate of rice pilaf.

2. Shashlik

Shashlik is pierced meat cooked on the barbecue. It is, indeed, is only the Russian word for “shish kabob”, and this way of cooking became broad in Focal Asia during the hour of the extensive Russian domain.

Shashlik
Shashlik

All over Uzbekistan, you’ll discover a few choices for shashlik including 3D squares of hamburger or sheep, chicken legs, “meat rolls” which is a pinwheel of lean and greasy hamburger, or ground meat (or sheep).

Considering that most Uzbeks are Muslim, it’s far-fetched that you’ll experience any pork while you’re in the country. In any case, in case you’re fortunate, you may be offered some shashlik made with horse meat. Likewise, in case you’re feeling over-burden on meat during your time in Uzbekistan, you can regularly arrange barbecued sticks of potatoes, mushrooms, tomatoes, and peppers.

3. Lagman (Soup)

Lagman (some of the time additionally spelled “lahg’mon”) is one more very famous food in Uzbekistan. The most widely recognized way that Lagman is served is as a good noodle stew that incorporates sheep, onions, carrots, chime peppers, tomatoes, potatoes, and garlic. The rich stock is additionally prepared with cumin seed, parsley, and basil.

Lagman (Soup)
Lagman (Soup)

The expression “Lagman” is gotten from the Dungan word, “lyumyan” which intends to “stretch the mixture”, and Lagman noodles are commonly hand-pulled, giving them a flavorfully chewy surface that you would pay as much as possible for in Italy or Korea.

If all else fails concerning what to arrange in Uzbekistan, Lagman is by and large an extraordinary decision particularly in case it’s cold outside!

4. Fried Lagman
fried lagman on plate
fried lagman on plate

One more great approach to partake in those tasty hand-pulled Lagman noodles is pan-Fried. The noodles are fried with peppers, onions, tomatoes glue, and whatever different vegetables the kitchen has available. It fundamentally has an aftertaste like pan-spaghetti. Also, in case you’re fortunate, you may think that it is finished off with a singed egg!

5. Shurpa
Shurpa in a bowl
Shurpa in a bowl

Shurpa is an Uzbek sheep soup that you’ll discover in pretty much every restaurant in the country. Notwithstanding lumps of sheep, you can expect thick cuts of vegetables like carrots, potatoes, and onions. Flavors, for example, new dill and parsley are likewise used to add flavor to the soup.

Shurpa is an extraordinary starter to any dinner, particularly in case you’re visiting Uzbekistan during the colder months and need to heat up following a day of investigating the country’s excellent Islamic design.

6. Dimlama
Dimlama in a plate
Dimlama in a plate

Dimlama is a powerful one-pot stew commonly connected with collect time in Uzbekistan. It’s loaded with meat (sheep or hamburger), potatoes, onions, carrots, cabbage, peppers, and garlic. To get ready dimlama, the entirety of the fixings are layered in a profound skillet, covered, and stewed for a long time.

In case you’re in Uzbekistan in the spring or fall you’ll experience dimlama as an occasional uncommon.

7. Manti

One more very famous food in Uzbekistan, manti (or “mantu”), is huge steamed dumplings loaded up with ground sheep or hamburger. Additional fat is regularly added to the dumplings to upgrade the character.

Manti in a plate with a fork
Manti in a plate with a fork

They are presented with yogurt for plunging, and in Uzbekistan, they are traditionally eaten without utensils so don’t be hesitant to take a plunge with your hands.

You’ll infrequently experience manti loaded up with other incredible fixings like potatoes, turnips, or pumpkin. However, on the off chance that the filling isn’t determined on the menu, you can anticipate meat

8. Chuchvara
Chuchvara in a plate
Chuchvara in a plate

Chuchvara are essentially more modest renditions of Manti, and these flavorful little dumplings can be served steamed (like manti), seared, or in a soup. Of the three we truly experienced passionate feelings for the soup which is very like Chinese wonton soup. It’s particularly acceptable when presented with a sound sprinkling of new dill on top and is an extraordinary starter to any supper in Uzbekistan!

9. Fried Chuchvara
Fried Chuchvara in a bowl with a plate
Fried Chuchvara in a bowl with a plate

One more famous approach to eat chuchvara is seared (you may see this composed on the menu as “Qovurma Chuchvara”). Seared chuchvara is an ideal dish for sharing in case you’re feasting as an enormous gathering as they are a lot simpler to eat with your hands than the steamed adaptation. In Uzbekistan, they are regularly served at weddings or gatherings.

They’ll go to your table steaming hot and are ordinarily dunked in cool yogurt or smetana (sharp cream) which makes for the ideal backup to the prepared meat filling and fresh shell of the chuchvara.

10. Samsa
samsa in a plate
samsa in a plate

Samsa (likewise now and again spelled “samosa”) is one more famous style of dumplings in Uzbekistan. Like manti, they are loaded up with sheep or meat and an additional aiding of sheep fat for some extra zing. They are then heated in a broiler, bringing about a flaky cake that is a staple breakfast food in Uzbekistan. Indeed, a plate loaded with samosas and a pot of tea is an extremely conventional beginning to a morning in Uzbekistan.

You’ll periodically experience potatoes and onion samsa. However, by and large, you can anticipate that they should be loaded with the scrumptious. Yet corridor obstructing blend of hacked or ground meat and additional fat.

11. Achichuk
Achichuk in a bowl
Achichuk in a bowl

Achichuk is a straightforward serving of mixed greens produced using cut tomatoes, onions, and cucumbers. You’ll consider it to be an alternative at each Uzbek café, and you’ll wind up requesting it once or twice during your outing. It’s basic and clear yet in addition new and heavenly.

12. Chalop
Chalop in a bowl
Chalop in a bowl

Charlop (additionally spelled chalap or chalob) is a cold yogurt soup made with cilantro, dill, parsley, radishes, and cucumbers. It’s a decent beginning to a feast as it’s light and invigorating (however somewhat boring) particularly in case you’re visiting Uzbekistan in the late spring.

13. Dolmas

You’ve probably attempted dolmas before as they are famous everywhere, particularly in the Mediterranean and Turkish cooking.

Dolmas
Dolmas

You might consider dolmas essentially grape leaves loaded down with ground meat and rice, however, the term alludes to various diverse stuffed dishes. In Uzbekistan, you will frequently get a wide range of stuffed vegetables including peppers and cabbage leaves when you request dolmas.

14. Shivit Oshi
Shivit Oshi in a plate
Shivit Oshi in a plate

Shivit oshi is presumably the most beautiful food in Uzbekistan. The dazzling green noodles have been injected with dill which makes them both eye-getting and tasty. They are finished off with a stew of meat, peppers, tomatoes, onions, potatoes, and carrots and presented with a side of yogurt or sharp cream.

Shivit oshi is customarily served in Khiva. It’s really on the menu of every eatery in Khiva’s old city, yet you will not experience it elsewhere in Uzbekistan

15. Guzlama
Guzlama
Guzlama

Guzlama is one more sort of dumpling famous in Uzbekistan. These seared dumplings are squeezed level and afterward Fried, giving them a taste more like a Mexican empanada. We chiefly experienced these in Khiva where, as shivit oshi, they were on every menu.

16. Tukhum Barak

Tukhum Barak is loaded up with a combination of eggs and milk that preferences a bit like curds. Once in a while, a bit of Fried onion is added also. They are then steamed and presented with yogurt for plunging.

Tukhum Barak
Tukhum Barak

You may likewise track down a heavenly pumpkin assortment. We very much wanted it to the cheddar assortment however it was not as normal.

17. Bread

Bread is staggeringly significant in Uzbekistan. You’ll experience individuals selling natively constructed bread in each market and on numerous city intersections. Furthermore, Uzbek bread is quite often made in a ring with the middle not exactly finished off, similar to a larger than average bagel.

Bread
Bread

Whenever you eat at an eatery in Uzbekistan and neglect to arrange bread the server will see you like you have grown an additional ahead. Also, regularly they will bring you bread, in any case, accepting your request (or deficiency in that department) was lost in interpretation.

One of the most fascinating pieces of the bread culture in Uzbekistan is the number of exceptional examples that are stepped onto the bread before it is prepared. You’ll see an assortment of bread stamps accessible in the business sectors; they have unpredictable plans of metal pins trimmed in wooden handles. Get one in case you’re feeling aspiring and need to begin stepping your bread when you get back from your Uzbekistan occasion.

18. Suzma

Suzma is a plain yogurt for plunging your bread. At times you’ll see it has salt added or accompanies onions, dill, or potentially parsley blended in with it. Suzma is so pervasive in Uzbekistan that it frequently isn’t recorded on the menu. Request it alongside your bread.

Suzma
Suzma
19. Tea

Similar to other Arabic and Asian nations like Turkey and Egypt, tea is something beyond one more refreshment in Uzbekistan. Tea addresses fellowship and accommodation. You’ll probably be offered tea at your guesthouse upon your appearance. Also, maybe you’ll be offered it each time you enter or leave your guesthouse.

Tea in a blue sup with blue plate
Tea in a blue sup with blue plate

You’ll infrequently have the option to arrange only some tea. It will consistently arrive in a tea kettle alongside a heap of little dishes. Uzbeks drink tea out of these dishes as opposed to teacups. You’ll, by and large, be served one bowl more than the number of individuals expected to share the pot of tea. The additional bowl is utilized for blending the tea when you initially get it.

There are a couple of steps to appropriately drink a pot of tea in Uzbekistan. To start with, you will not have any desire to drink the tea immediately. You should give it a couple of moments to allow it to get done with soaking. Second, empty the tea into one of the dishes and afterward empty it back into the highest point of the tea kettle. Rehash this blending stage a few times just in case. Presently dispose of that bowl, nobody will be drinking out of it.

At last, circulate the excess tea bowls and pour every other person’s tea. It’s standard not to pour your tea in many nations except if you’re the host. Glance around eagerly at everybody partaking in their tea and expectation that somebody tries to understand and pours you a bowl. On the off chance that nobody appears to try to understand, feel free to pour your own. It’s alright just like the host in the present circumstance.

20. Toasted Apricot Seeds

Dried apricots are extraordinarily well known in Uzbekistan. What’s more, obviously every one of the apricots must have the pits eliminated. Why not toast every one of those apricot pits and transform them into a delectable treat?

Toasted Apricot Seeds in a white plate
Toasted Apricot Seeds on a white plate

Toasted apricot seeds are amazing to nibble on while drinking a lager. Also, on the off chance that you figure lager would be exceptional in Uzbekistan because of its dominating Muslim populace, you would be off-base. Liquor is broadly accessible in Uzbekistan and there are various privately delivered wines and brews that you should attempt while you’re in the nation, to go with your toasted apricot seeds.

21. Halva

The sum and variety of desserts in Uzbekistan are pretty incredible. Sugared almonds and peanuts, baklava, different sorts of seared mixture shrouded in sugar or nectar, pieces of rock sugar, dried apricots, and figs, we could compose a whole post devoted to Uzbek desserts.

Halva in a white plate
Halva in a white plate

Halva, nonetheless, is one that we experienced oftentimes and cherished. It’s a thick fudge-like dessert that is well known all over the Center East and Focal Asia. It’s regularly made by blending sesame oil or sunflower seed oil with sugar syrup. It very well may be enhanced with cocoa powder, vanilla, chocolate, and slashed nuts, giving each halva merchant’s formula a remarkable character and surface.

You’ll discover piles of halva available to be purchased at each significant market in Uzbekistan, yet our number one spots to look for it were Chorsu Market in Tashkent and the Siab Marketplace in Samarkand. At possibly you’ll discover unlimited assortments of Halva to test and browse. Simply ensure you triple-check the costs with a couple of various sellers to ensure you’re not getting cheated.

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.

About Robert James

My name is Robert James admin of Storifygo and I am a student at the Comsats University Islamabad. I started my graduation in 2016 and graduated in 2020. I'm a professional article and blog writer, have written dozens of content on different topics, and worked with professionals all over the globe. Feel free to contact me for any assistance. [email protected]

View all posts by Robert James