What to eat in Uzbekistan?
From fragrant rice to grilled skewers, here are the dishes you absolutely must try during your trip.
Plov
Rice cooked with lamb or beef, carrots and caramelised onions. Every region, every family has its own recipe, often prepared on Fridays for special occasions.
Samsa
A small flaky pastry baked in a clay oven (tandir), filled with meat, onions or pumpkin. A classic snack on the street or at the market.
Manty
Steamed dumplings filled with minced meat and onions, served with sour cream or a spicy tomato sauce.
Lagman
Thick hand-pulled noodles, served in soup or stir-fried with meat and vegetables. A hearty dish inherited from the Uyghur minority.
Non (tandir bread)
Round bread baked in a clay oven, present at every meal. It's never placed upside down: a strong symbol in Uzbek culture.
Tea (choy)
Green or black tea accompanies every meal and every encounter. Refusing a cup of tea would be seen as a lack of respect.
Sumalak
A sweet paste made from sprouted wheat, slow-cooked for hours and prepared collectively for Navruz, the Uzbek new year.
Norin
Thin hand-cut noodle strips served cold with smoked horse or beef meat. A festive dish typical of special occasions.
Uzbek pastries
Parvarda, novvot, local baklava and layered cakes: bazaar stalls are packed with sweets to enjoy with a cup of tea.
