Uzbekistan, located in the heart of Central Asia, boasts a cuisine that reflects its rich history, diverse cultural influences, and deep-rooted culinary traditions.
The country's food is a delightful fusion of Persian, Turkish, Russian, and Mongolian flavours, shaped by its historical role as a hub on the Silk Road.
Uzbek dishes are known for their aromatic spices, hearty ingredients, and elaborate preparation methods, making them a significant part of the nation’s identity.
Plov: The staple
Plov, also known as osh, is Uzbekistan’s national dish and a symbol of hospitality. This flavourful rice dish is made with slow-cooked rice, lamb or beef, onions, carrots, and a blend of cumin, black pepper, and barberries.
Traditionally cooked in a large cast-iron pot called a Kazan, plov is often prepared for special occasions and family gatherings. Some variations include chickpeas and raisins for a unique twist.
Obi non
Obi non is a type of naan bread that holds a special place in Uzbek culture. It is traditionally baked in tandoor (clay ovens) and comes in various forms, from round and fluffy to crisp and golden.
Obi non is never placed upside down or wasted, as it is considered sacred. The most famous variety is lepyoshka, a round, thick bread often decorated with intricate patterns.
Savory meat dishes
Uzbek cuisine is rich in meat-based dishes, with lamb and beef being the most commonly used proteins. One of the most famous meat dishes is shashlik, skewered and grilled chunks of marinated meat, often served with raw onions and vinegar.
Manti
Another popular Uzbek dish is manti, which is a large steamed dumpling filled with spiced minced meat and onions. They are usually accompanied by sour cream or a garlic-infused yoghurt sauce.
Soups and stews
Uzbekistan is known for its hearty soups, perfect for the country’s harsh winters. Shurpa is a traditional soup made with lamb, potatoes, carrots, and aromatic spices, offering a comforting and nutritious meal.
Lagman, a noodle soup with rich broth, vegetables, and meat, is another favourite, showcasing the Chinese influence on Uzbek cuisine.
Navat – sweet crystals
Uzbek desserts are simple yet delicious. Navat is the most famous one, often served with tea. Authentic naval is made using grape juice and spices.
Threads are stretched in a large Kazan filled with syrup and left for several days, allowing crystals to form. Depending on how long the syrup is boiled, the crystals can range from yellowish-white to dark yellow or brown.
