country Essentials · 11 foods
Uzbekistan Essentials
A considered first route through Uzbekistan: the foods that carry its everyday habits, celebrations, ingredients, and memory.
Explore all Uzbekistan foods →THE
ESSENTIALS
The complete shortlist
11 foods to know.
Each selection includes the reason it belongs here—so this is a guide, not just a pile of names.
Turkmenistan
Plov (Osh)
Osh / Palov
Rice, meat, carrots, and onion are cooked together in a kazan as Uzbekistan's defining feast dish.
Turkmenistan
Shurpa
Sho'rpa
Large pieces of mutton and vegetables simmer in a clear, rich broth.
Tajikistan
Manti
Манту
Steamed parcels of lamb or beef, onion, and fat are served with yogurt.
Xinjiang, China
Lagman
Lag'mon
Hand-pulled noodles are topped with a savoury meat and vegetable sauce or broth.
Tajikistan
Non
Stamped round bread is baked in a tandoor and torn alongside nearly every Uzbek meal.
Uzbekistan
Dimlama
Meat and layered vegetables cook slowly under a lid until they soften in their own juices.
Uzbekistan
Kazan Kabob
Qozon kabob
Lamb and potatoes are browned together in a kazan until the edges caramelise.
Samarkand, Uzbekistan
Samarkand Non
Самарқанд нони
Samarkand's bread has a thick rim, a thin centre, and a distinctive tandoor stamp.
Khorezm, Uzbekistan
Tuxum Barak
Тухум барак
Khorezm egg dumplings are folded around a liquid filling and boiled until set.
Uzbekistan
Nahor Oshi
Наҳор оши
Morning plov is served at wedding breakfasts before the day's main celebrations.
Khorezm, Uzbekistan
Shivit Oshi
Шивит оши
Khorezm's green dill noodles are served with meat and vegetables as a named regional dish.