3. Not for nothing people from all over the
world like and honor the Uzbek cuisine. It is
one of the most savoury and various in tastes
cuisine in Central Asia.
Only names of appetizing Uzbek food make
one’s mouth water. Plov, manti, shurpa,
shashlik, lagman, samsa have such wonderful
smell that one can’t resist the temptation to
taste all these dishes piping hot.
Many Uzbek recipes have centuries-old
history, and the process of preparing food is
accompanied with various rituals, which have
reached our days. All specific peculiarities of
Uzbek food have been forming for centuries.
4. National Uzbek food is the separate
layer of culture of Uzbek people.
Unlike their nomadic neighbors,
Uzbek people always were a settled
nation, which cultivated agriculture
At their fertile valleys Uzbek people
raised vegetables, fruits and cereals;
they bred cattle, which were the
source of meat, the abundance of
which can be seen in most dishes.
Undoubtedly, Uzbek food imbibed
some culinary traditions of Turkic,
Kazakh, Uigur, Tajik, Tatar, Mongolian
and other neighboring nations,
settled on the territory of Central
5. Among dishes taken from
other nations there are
roast, kebab, bogursak,
straws, pelmeni (meat
lagman and etc.
However in turn such
native Uzbek food as
plov, dimlama, buglama,
shurpa, mastava and
many others are served
at tables of many
countries of the world.
Due to warm climate rich
harvests of grain and
legumes (green gram,
pea) are gathered, and
great variety of fruits,
gourds, greens, berries
and nuts raise here. All
splendor is used in
preparation of Uzbek
7. Uzbeks generally eat by hand and sit
at the floor or at the low table –
At the beginning the table is served
with sweets and fruits.
Later it is served with vegetables
and salads. Then it is the turn of
soups – savory shurpa, thick
Repast is finished with main dishes –
manti, lagman, shashlik and plov.
Uzbek food is probably one of the
main sights of Uzbekistan, which will
become the discovery for all
8. In almost every
part of the world,
in little towns and
large cities, one
can try the special
Uzbek dish, Plov. In
this article I won't
tell you how to
recipe is as easy as
the recipe of
some marble and
that is needed out
of it. It is far more
convenient for us
to talk about how
to eat plov and
what to drink with
To be more precise,
our tale will be
about real men's
There are so many
ways to cook plov;
some say there are
200, and others,
1200. But the main
ingredients, such as
meat, rice, onions,
carrots and oil,
Then, fantasy sets
in: plov with
Classic plov can be
light in color
second one is
heavier, but the
taste! By the way,
real men's plov can
only be dark.
9. Plov is the symbol of Uzbek food. It is
prepared in every Uzbekistan family,
whether Uzbek, Russian, Tatar of Korean.
Uzbek plov is the part of mentality of
Uzbekistan people. Traditionally plov is
cooked by men.
There are over a thousand of recipes of
cooking Uzbek plov with various
ingredients and even there are some cook
books dedicated only to this dish.
In various regions of Uzbekistan, people
have their own recipes of Uzbek plov
preparation. For instance, Bukharan
people prepare plov with green gram.
Samarkand plov is light, Fergana plov is
brown on the contrary. In Samarkand
people put meat, carrot, rice in layers and
steam it. In Tashkent plov all ingredients
are roasted at the beginning.
Commonly Uzbek plov is cooked with rice,
fresh mutton or beef, yellow or red carrot,
onions and vegetable oil. Traditionally,
Uzbek plov is prepared in a deep cast-iron
pot (kazan), which is uniformly warmed
and a dish is not burnt.
10. Among the liquid dishes, various kinds of Shurpa and Mastava
take an important place in Uzbek national cuisine.
The basis of these dishes is the bouillon of fatty meat. Shurpa
and Mastava are prepared from fresh or pre-fried meat, most
often from fresh mutton.
Important components are sliced carrots and onion rings, which
are added fresh. Sometimes Shurpa is prepared with turnips or
In several areas potatoes, fresh tomatoes and sweet peppers are
added. Shurpa is subdivided into Kaytnama (shurpa from fresh
meat) and Kovurma (shurpa from fried meat).
Kaytnama - shurpa is the most popular and has a gentle taste
and aroma. The meat is cooked in large pieces, and the
vegetables - whole or in large pieces. Cooking should be done on
a slow fire and it is impossible to allow a vigorous boil.
11. In some areas, caraway seeds are added to the Shurpa
50-60 minutes prior to being ready, for a better taste.
The basic components are rice (pre-washed), which is
put into a bouillon 25-30 minutes prior to being ready.
Mastava can be considered as a version of Shurpa. It is
prepared, as a rule, from fried meat.
13. Chuchvara is the most widespread
national dish, sometimes seen under
different names such as Varak-chuchvara
(pel'meni). In all areas, Chuchvara is
prepared with the same methods. The
ingredients are flour, eggs, water and
salt. The dough is mixed and left for 40-
50 minutes to rise.
For the stuffing, beef or mutton is cut in
slices and finely cut with onions or
passed through a meat grinder; cold
water, pepper, salt, and thyme should be
added and carefully mixed.
The dough is unrolled in a layer 1-1.5
mm thick and cut into squares of 4x4
cm. A small drop of stuffing should be
dropped onto a slice of dough, after
which the corners are pinched and
When the ends are connected, it should
form a half moon shape with a small
hole in the middle. Chuchvara should be
boiled in salt water or bouillon and
served with "suzma" (sour milk), and
seasoned with pepper, onion and
tomato paste, with black pepper or sour
14. After Plov, Manty is the most
popular and favorite Uzbek dish.
That is why in many regions
Manty is served at the end of
In the Fergana valley,
Samarkand, Tashkent and
Bukhara, Manty is one of the
major components of the diet of
the local population. In other
places, it is prepared less often.
Manty is prepared from water
based dough, which is unrolled
in layers 4-5 mm thick and cut in
squares of 12x12 cm. Meat,
vegetables or spices can make
up the stuffing.
Manty is steamed for 35-45
minutes in a special pot
(kaskan). Manty is served with
sour milk or sour cream.
15. Samsa is prepared in all areas of Uzbekistan with various fillings: meat,
pumpkin, herbs, etc. Samsa is baked in a tandoor oven, as well as in gas
ovens and on electric plates.
For samsa, an ordinary stiff dough is mixed, left for 20-30 minutes, then
unrolled in plaits and cut into pieces of 10-15 grams. It should not be
thicker than 2-2.5 mm. The edges are thinner than the middle. The filling
is put in the center, folded in the dough and baked at a high temperature.
For the dough, the following ingredients are required: flour - 25 g, water -
105 g, salt - 6 g; for the filling - mutton or beef fillet - 150 g, fat - 35 g,
onion- 250 g, caraway - 1 g, salt and pepper.
There are two distinguished kinds of
Lagman: Kesma lagman and Chuzma
lagman (prepared more often). Kesma
lagman has a more ancient history than
Stiff dough is prepared from flour, eggs,
water and salt; then left to rise for 30-40
minutes under a napkin. Then the dough
is unrolled in layers 1.5-2 mm thick and
with a diameter not less than 10-15 cm.
The layers are put in pile, covered with
flour and cut into noodles with sharp
knife. Slightly stir up the noodles and boil
in salt water.
Before serving, a special sauce, which is
prepared from meat, potatoes, carrots,
onions and tomatoes, is added. These
ingredients should be fried, with the
addition of some water, and stewed to
readiness. In the Fergana and Tashkent
areas, Lagman is prepared with the
addition of radish and red bitter pepper.
17. Naryn is a rather widespread Uzbek dish that is prepared in all areas of the
Republic. Stiff dough is prepared from flour, eggs, salt and water, then left covered
with a wet towel for 30-40 minutes.
Afterwards the dough is unrolled in a thin layer, and cut into strips 5-7 mm
wide. Covered with flour and laid in a pile, the noodles are cut.
The noodles should then be boiled. Before serving, some bouillon is added to
the noodles and topped with beef cut into fine slices and/or kazy (horse
For the preparation of the dough, the following ingredients are required: flour - 900
g, water - 90 g, salt - 6 g, and 1 egg.
18. It is impossible to imagine the Uzbek food without meat.
Traditionally, mutton is the most popular meat among Uzbek
people. Beef is used rarer and horse meat is used for preparation
of traditional sausage – kazy. People of coastal regions also use
fish. As well as in other Muslim nations, pork is prohibited.
Traditional Uzbek meat dishes include cutlets (tukhum-dulma),
shashlik (kebab), stewed meat with greens (kazan-kabob), cold
meat snacks (kavurdak and khasib), roasted meat (jarkop), layered
meat and vegetables stewed (dimlama) and others.
Usually Uzbek meat dishes are served with fresh vegetable salads
or stewed with vegetables. During the preparation of major dishes
meat is not separated from bones. To improve the taste, it is
roasted in tempered cottonseed or sunflower oil. Some meat
dishes are steamed.