Uzbek cuisine is a symphony of flavors, aromas, and traditions rooted in centuries. At the crossroads of the Great Silk Road, a unique culinary culture was formed, incorporating the best from nomads and settled peoples, Persian refinements, and Turkic substantiality.
Plov — The Soul of Uzbek Cuisine
Plov is not just a dish, it's an entire philosophy. Uzbekistan has more than 100 varieties of plov, and each region is proud of its recipe. Samarkand plov is prepared in layers: rice is placed over meat and carrots, creating a unique texture. Bukharan plov features raisins and quince. Fergana plov is dark, rich, with lots of cumin.
Authentic Uzbek plov is cooked in a kazan over an open fire. It's a ritual that brings family and friends together. Master-oshpaz is a respected profession, and preparing plov for celebrations is an honorable duty.
Samsa and Tandoor Baking
Samsa are triangular or round pastries made of puff dough with lamb, onion, and tail fat filling. They're baked in a clay oven — tandoor, giving them a unique aroma and crispy crust.
Tandoor bread is an essential attribute of the Uzbek table. Round, with patterns in the center, it symbolizes the sun and prosperity. Breaking bread by hand rather than cutting with a knife is an ancient tradition showing respect for bread.
Shashlik and Meat Dishes
Uzbek shashlik is made from lamb threaded on wide flat skewers. The secret is in the marinade of onion, salt, and cumin, without vinegar or complex spices. The meat is grilled over coals until golden, remaining juicy inside.
Kazan-kabob is braised meat with vegetables in a kazan. Basma is a layered dish of meat and vegetables, steamed. Each dish is a work of culinary art.
Lagman and Soups
Lagman is a thick soup with homemade hand-pulled noodles, meat, and vegetables in a spicy broth. The art of pulling noodles is passed down through generations. Fried lagman is a drier version where noodles are stir-fried with vegetables.
Shurpa is a rich soup with large pieces of lamb and whole vegetables. Mastava is a rice soup with meat and vegetables, light and aromatic.
Sweets and Beverages
Uzbek sweets include halva, parvarda, nishalda, and navvat. Tea is an integral part of the culture. Green tea is served in piala bowls; the first three cups are returned to the teapot for better brewing.
In summer, ayran — a refreshing fermented milk drink — and dried fruit compote are popular. Uzbek melons and watermelons are famous worldwide for their sweetness.
Where to Try
The best plov is at an oshkhona (special plov dining hall), where locals come in the mornings. Look for samsa in the tandoor rows at the bazaar. For full immersion, book a masterclass in preparing Uzbek dishes — it will become one of the brightest memories of your trip.