Cuisine in Uzbekistan

Signature dishes

Plov (Osh)

The national dish of rice, mutton, and carrots cooked in a large pot.

Region: Nationwide
Main ingredients: Rice, Mutton, Carrots, Onions, Cumin

Lagman

Central Asian-style udon of hand-pulled noodles simmered in meat and vegetable soup.

Region: Fergana Valley
Main ingredients: Wheat flour noodles, Beef/mutton, Tomatoes, Bell peppers

Samsa

Triangular pie baked in a kiln. The crust is crispy and fragrant.

Region: Nationwide
Main ingredients: Wheat flour, Mutton, Onions, Black pepper

Manti

Large dumplings steamed in a steamer. Eaten with yogurt sauce.

Region: Nationwide
Main ingredients: Wheat flour, Mutton, Pumpkin, Onions

Shurpa

Clear soup with bone-in meat and root vegetables.

Region: Nomadic areas
Main ingredients: Mutton, Potatoes, Carrots, Herbs

Chuchvara

Small dumplings cooked in yogurt soup, a home-style dish.

Region: Tashkent
Main ingredients: Wheat flour, Ground meat, Yogurt, Dill

Dimlama

Waterless pot of spring vegetables and mutton slowly simmered.

Region: Spring season
Main ingredients: Mutton, Cabbage, Potatoes, Herbs

Kazan Kebab

Meat and potatoes fried in a large pot.

Region: Bukhara
Main ingredients: Mutton, Potatoes, Cumin

Khanum

Rolled dim sum with filling rolled in dough and steamed.

Region: Fergana
Main ingredients: Wheat flour, Potatoes, Onions

Sumalak

Sweet porridge of malt wheat simmered for a whole day during Navruz.

Region: Spring festival
Main ingredients: Wheat sprouts, Oil, Water