Food in Uzbekistan: 6 typical Uzbek dishes

What to eat in Uzbekistan is simple, because the gastronomy is rich and varied. Its typical dishes combine the colors of nature, the flavors of the Orient and the oldest traditions, many of which can be traced back several hundred years. It is even considered by many to be the best cuisine in the whole of Central Asia and counts around 1000 recipes. The journey to this country is also a treat for the palate.

The cuisine is mainly determined by what the agriculture yields. This includes numerous vegetables and fruits, such as radishes, carrots, tomatoes, eggplants, peppers, grapes, apricots, pears, apples, quinces, watermelons, persimmons, cherries, pomegranates, lemons and figs, as well as about 200 different types of honeydew melons. The most important meat supplier is the mutton or the sheep. And here we go with the typical food in Uzbekistan:

Plov: The Uzbek national dish

The main dish in Uzbekistan is called Plov. There are about 200 varieties of this meal. It is so important to Uzbek cuisine and culture that it is classified as an intangible cultural heritage by UNESCO. There are nationwide competitions to see who can make the best plov and it is of great social and cultural importance to the local population, which is why it is served at all major events and festivities.

The main ingredients are lamb or beef, roasted in a large kazan (cauldron) with onions and yellow or orange carrots. It may additionally be served with kazy (local sausage), eggs, and occasionally lemons. The best place to try plov in Uzbekistan is in Tashkent or Samarkand, although each city and even family has its own plov recipe.

Laghman

Laghman consists of handmade, pulled noodles in a meat or vegetable sauce. The meat is usually beef, while the vegetables include peppers, garlic, onions and fresh herbs. Depending on the location, additional vegetables may be added. There are numerous variations from soups to main dishes. Laghman is a soup, Qavurma Laghman is served as a main dish without broth. Definitely a highlight of Uzbek cuisine!

Typical bread: Lepjoschka, Tandir Nan, Patyr Nan

Eating in Uzbekistan without bread? Unimaginable! In Uzbekistan, a meal without bread is considered incomplete and you will find a variety of breads in any shop or café. However, the most common and popular is a round, flat white bread. It is usually baked in a fire oven known as a tandur (tandoori). As you travel around the country, you'll quickly notice that the shape and flavor of the bread varies from region to region.

Dimlama

Dimlama is a simple and very varied stew, the preparation of which varies from village to village but is usually made with meat, potatoes, cabbage, carrots, onions and tomatoes. Usually, each family has its own dimlama recipe that is passed down from generation to generation.

Typical salads

The typical salad in Central Asia is a tomato, cucumber and onion salad. In some salads, other locally grown products, such as carrots, beets, onions, cabbage, peppers, cucumbers, are used for preparation. The dressing can be mayonnaise or oil, but most often it is just sprinkled with salt, pepper and fresh herbs. There is no skimping on the selection of herbs and the salads contain a generous portion of dill, parsley, coriander or red basil.

Dried fruits and nuts

Uzbeks love dried apricots, raisins and all kinds of nuts. Almost every table has a plate with various dried fruits and nuts. In bazaars and supermarkets you can find a wide selection, perfect as a snack for the trip.

Hungry for more?

In large cities, there are a variety of restaurants and a wide choice on the menu, so vegetarians have plenty of choices.

If you want to discover even more Uzbek dishes and learn about the culture of Uzbekistan to learn more, subscribe to our Newsletter. Or travel with TripLegend directly to the neighboring country Kyrgyzstan. Besides the traditional cuisine, you can have many other authentic experiences there to get to know this special culture, country and people.

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