List of Uzbek dishes

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Uzbek lag'mon in Tashkent

This is a list of notable Uzbekistani dishes and foods. Uzbek cuisine is the cuisine of Uzbekistan. The cuisine is influenced by local agriculture such as grain farming. Breads and noodles are a significant part of the cuisine, and Uzbek cuisine has been characterized as "noodle-rich".[1] Mutton is a popular variety of meat[2] due to the abundance of sheep in the country, and it used in various Uzbek dishes. Ingredients used varies by season.[2] For example, in the winter, dried fruits and vegetables, noodles and preserves are prominent, while in the summer vegetables, fruits (particularly melon) and nuts are more prominent.[2] Bread (nan, obi non) has a prominent role in Uzbek cuisine, and is influenced by pre-Islamic traditions.[2] In Uzbek culture, elders are typically served food first, as a sign of respect toward them.[3]

Uzbek dishes and foods[edit]

Kuurdak being prepared
Plov (pilaf) cooking in a kazan
Uzbek samosas
Tandir kabob - mutton that was prepared in a tandir oven
  • Borscht – a dish inherited from former Soviet Republics[2]
  • Çäkçäk – unleavened dough fried in oil
  • Chicken Kiev – a dish inherited from former Soviet Republics[2]
  • Chuchvara – a very small dumpling typical of Uzbek cuisine that is made of unleavened dough squares filled with meat.
  • Chorba – one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East.
  • Dholeh – a dish that is similar to risotto[4]
  • Dimlama – An Uzbek stew prepared with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (mutton or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices.
  • Georgian red beans – inherited from former Soviet Republics[2]
  • Katyk – sour-milk yogurt [2]
  • Kuurdak – a traditional meat dish made in Central Asia, especially among the Kyrgyz. It has been described as "stewed brown meat"[5] or as grilled meat.[6]
  • Lagman – lamb and noodle soup[7]
  • Manti – also referred to as kaskoni,[4] dumplings filled with ground meat and onion that are steamed.[3] Typical meats used include mutton and beef.[3] Manti are sometimes prepared in a specialized steamer designed to cook them, called a mantyshnitsa.[3]
  • Meats include mutton, beef, poultry, goat meat, camel meat and horse meat (such as horse meat sausage)[2]
  • Melons (dinya), such as watermelon, are a prominent part of Uzbek cuisine.[3] Dinya means "melon", and may refer to a melon that has an elongated shape, which has been described as "exceptionally sweet and succulent."[3] Melons are often served as a dessert.[3]
  • Naryn – a pasta dish made with fresh hand-rolled noodles and horse meat.
  • Noodle-based dishes[4]
  • Fried nuts and almonds[2]
  • Obi Non – also called patyr[4] and nan,[2] is a bread that is a staple food in Uzbek cuisine. It is formed into large discs and cooked.[2] Tradition holds that the bread is always placed flat side up (rather than upside-down), and never cut with a knife.[2] Non is a significant part of Uzbek cuisine, and is influenced by pre-Islamic traditions.[2] It is typically prepared in tandir ovens.[3] Styles of non can vary by region.[3]
  • Oshi toki – stuffed grape leaves[4]
  • Plov – a pilaf dish, it is a national dish of Uzbekistan.[3][4] In Uzbek culture, it is customary for men to prepare the dish when it is served at feasts or celebrations.[2] Per tradition, plov is typically eaten without the use of utensils, with the right hand, although sometimes a spoon is used.[3]
  • Rice dishes [2]
  • Samsapastries filled with various meats and onion and cooked in a tandoor or standard oven.[3][4]
  • Shakarap – a salad prepared with tomato, onion, salt and pepper[4] Some versions use a pumpkin filling during autumn.[3]
  • Shashlik[3][4] – meats (typically mutton or beef) grilled on a skewer or with a spit. Shashlik are often sold at food stands and roadway stalls. Traditional shashlik are prepared with meat only, omitting vegetables.[3]
  • Shurpa – a popular soup prepared with potatoes, vegetables and meat (typically mutton)[3][4]
  • Sumalak – sweet paste made entirely from germinated wheat (young wheatgrass)
  • Suzma – clotted milk that is strained, forming curds[2]
  • Tirit – prepared to avoid wasting dry bread, it is prepared with the broth of offals and cutting dry bread and adding ground pepper and onion.
  • Yogurt soup – yogurt soup cooked with a variety of herbs, rice and sometimes chickpeas.


Fresh ayran with a head of froth

Alcoholic beverages[edit]


  • Halvah [4] (lavz) – in Uzbekistan and Tajikistan, soft sesame halva is made from sugar syrup, egg whites, and sesame seeds. Solid sesame halva is made from pulled sugar, repeatedly stretched to give a white color, and prepared sesame is added to the warm sugar and formed on trays.

See also[edit]


  1. ^ Sietsema, Robert (January 19, 1999). "Two Hours Before the Maste". Village Voice. Retrieved 10 April 2014. 
  2. ^ a b c d e f g h i j k l m n o p q r s Cavendish, Marshall (2006). World and Its Peoples. Marshall Cavendish. p. 706. ISBN 0761475710. 
  3. ^ a b c d e f g h i j k l m n o p q r s t u v w Hanks, Reuel R. (2005). Central Asia: A Global Studies Handbook. ABC-CLIO. pp. 125–130. ISBN 1851096566. 
  4. ^ a b c d e f g h i j k l Uzbekistan Country Study Guide Volume 1 Strategic Information and Developments. Int'l Business Publications. 2013. pp. 56–57. ISBN 1438775881. 
  5. ^ "Kuurdak (Chyz-Byz)". The Kyrgyz Children's Future. Retrieved 11 April 2014. 
  6. ^ Soviet Sociology, Volumes 1–3. International Arts and Sciences Press. 1962. 
  7. ^ DK Publishing (2013). DK Eyewitness Travel Guide: Russia. Penguin. p. 282. ISBN 146541794X. 
  8. ^ A. Y. Tamime (ed.) (2008). Fermented Milks. John Wiley & Sons. p. 124. ISBN 9781405172387. 

External links[edit]