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Usbekische Rezepte

Plov, Samsa, Lagman – herzhafte Seidenstraßenküche aus dem Herzen Zentralasiens.

76Rezepte

23Easy

38Medium

15Hard

Über die Usbekische Küche

Die usbekische Küche entstand entlang der Seidenstraße und versorgte Karawanen in Samarkand, Buchara und im Fergana-Tal. Ihr Herzstück ist Plov (Osch) – in einem gusseisernen Kessel gekochter Reis mit Lammfleisch, gelben Karotten, Zwiebeln, Kreuzkümmel und ganzen Knoblauchzehen, geschichtet und nie gerührt. Plov ist so kodifiziert, dass jede Stadt ihren eigenen Kanon beansprucht, Meisterköche namens Oshpaz bereiten es zu Hunderten für Hochzeiten zu und die UNESCO zählt es zum Kulturerbe.

Neben Plov konzentriert sich das Repertoire auf Lammfett (Dumba, vom Fettschwanzschaf), handgezogene Nudeln und Tandyr-Öfen. Lagman-Nudeln kamen mit dunganischen und uigurischen Köchen auf den Markt und wurden in Suppen- oder frittierter Form (Kovurma) zu einem nationalen Grundnahrungsmittel. Samsa – Blätterteiggebäck aus Lamm und Zwiebeln – wird wie der herzhafte Cousin des indischen Naan an Tandyr-Wänden geklebt; Manti, große gedämpfte Teigtaschen aus handgehacktem Lammfleisch und Zwiebeln, werden mit Suzma-Joghurt gegessen.

Hausmannskost ist saisonal und brottreu: Non, das gestempelte runde Tandyr-Brot, wird niemals mit der Vorderseite nach unten gelegt oder mit einem Messer geschnitten, sondern nur zerrissen. Die Mahlzeiten werden mit Chai, Melone und Salaten wie Achichuk (Tomate, Zwiebel, Chili) eröffnet, und der Kazan erledigt die meiste Arbeit – im selben Topf werden Plov, Shurpa (Lamm-Gemüse-Suppe) und Dimlama, der geschichtete Fleisch-Gemüse-Dampfschmorbraten des Spätsommers, zubereitet.

Plov (osh)

Reis geschichtet mit Lammfleisch, gelben Karotten, Kreuzkümmel und ganzem Knoblauch in einem Kazan; Jede Region – Samarkand, Taschkent, Fergana – hat ihre eigene kanonische Version.

Der Kasan

Ein schwerer gusseiserner Kessel, der für Plov, Shurpa und Dimlama verwendet wird; Seine Wärmespeicherung definiert die usbekische Schicht- und Dämpftechnik.

Tandyrbrot und Samsa

Gestempelte Fladenbrote und flockiges Lamm-Zwiebel-Samsa-Gebäck, das an den Wänden eines Lehm-Tandyr-Ofens gebacken wird.

Handgemachte Nudeln und Knödel

Lagman-Pull-Nudeln in Suppen- oder frittierter Form, dazu gedämpfte Manti und kleine gekochte Chuchvara-Knödel.

Lamm- und Dumbafett

Fettschwanzschafe liefern das Fleisch und das ausgeschmolzene Schwanzfett, die den Geschmack von Plov, Samsa und Kebabs (Schaschlik) ausmachen.

Tee- und Melonenkultur

Grüner Tee, serviert in Piala-Schalen, und die berühmten süßen usbekischen Melonen runden jede Mahlzeit vom Anfang bis zum Ende ab.

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Neudinner

Plov

Uzbekistan's legendary rice pilaf — lamb, carrots, onions and spiced broth cooked together in a kazan to create Central Asia's most beloved dish.

115 min680 calMedium

★4.9(654)

Neustarter

Samsa

Crisp, flaky baked pastries filled with seasoned minced lamb and onion — Uzbekistan's much-loved Silk Road street food, baked in a traditional tandoor or home oven.

80 min320 calMedium

★4.7(503)

Neudinner

Uzbek Lagman

Hand-pulled wheat noodles served in a fragrant lamb and vegetable broth with star anise and Sichuan pepper — Central Asia's most satisfying noodle dish.

105 min620 calHard

★4.8(1,876)

Neudinner

Shurpa — Uzbek Lamb Soup

A clear, golden lamb broth with chickpeas, potato, carrot, onion and fresh herbs — Central Asia's most beloved and nourishing soup.

140 min480 calEasy

★4.8(1,543)

Neudinner

Uzbek Manti — Steamed Lamb Dumplings

Generously sized steamed dumplings filled with spiced lamb, onion and pumpkin, served with sour cream and herb sauce — the royal dish of Central Asian cuisine.

105 min520 calMedium

★4.9(2,154)

Neudinner

Dimlama — Uzbek Lamb and Vegetable Stew

A no-stir Uzbek stew of layered lamb, potato, carrot, onion and herbs sealed tightly and slow-cooked in their own steam — deceptively simple and profoundly flavourful.

110 min520 calEasy

★4.7(1,234)

dinner

Samarkand Plov

The ancient rice dish from Samarkand — lamb and rice cooked in a kazan with the characteristic dry, separate grains of Uzbek plov, fragrant with cumin and topped with whole garlic and quince.

120 min680 calHard

★4.9(1,450)

dinner

Lagman

Central Asia's pulled noodle soup — hand-stretched wheat noodles in a rich lamb and vegetable broth, a Silk Road dish with Chinese, Uyghur, and Uzbek roots.

105 min560 calHard

★4.8(890)

snack

Somsa

Uzbek baked lamb pastries from the tandoor — flaky triangular pastries filled with spiced lamb and onion, baked in a clay oven until the outside shatters and the inside sizzles.

85 min340 calMedium

★4.8(870)

dinner

Naryn

Uzbekistan's nomadic noodle dish — hand-cut noodles served with boiled horse or lamb meat in a clear, aromatic broth, garnished with golden fried onions.

135 min520 calMedium

★4.7(420)

soup

Uzbek Shurpa (Lamb Soup)

Central Asia's great lamb and vegetable soup — rich, aromatic, and deeply nourishing.

140 min360 calEasy

★4.8(287)

soup

Uzbek Chuchvara (Dumpling Soup)

Tiny Uzbek dumplings filled with lamb and onion, served in a clear broth or yogurt — Central Asia's comfort food.

80 min380 calMedium

★4.8(245)

soup

Uzbek Mastava (Rice and Lamb Soup)

Uzbek rice soup with tender lamb, tomatoes, and chickpeas — a lighter, brothier cousin of plov.

80 min340 calEasy

★4.7(198)

dessert

Uzbek Halva (Semolina Halva)

Rich, buttery Uzbek semolina halva fragrant with butter and vanilla — a celebration sweet unlike any other.

40 min280 calMedium

★4.8(234)

dinner

Uzbek Dimlama (Slow-Cooked Meat and Vegetables)

Uzbek layered stew of lamb, vegetables, and herbs cooked completely sealed — no liquid added, just natural steam.

120 min420 calEasy

★4.8(267)

dinner

Uzbek Plov (Lamb and Rice Pilaf)

Central Asia's greatest rice dish — lamb, carrot and onion cooked together in a large cast-iron kazan, then topped with rice and steamed in the meat juices. The national dish of Uzbekistan, eaten for every celebration.

130 min650 calHard

★4.9(389)

soup

Uzbek Shurpa

Hearty Uzbek lamb and vegetable soup — a slow-simmered broth with whole vegetables and tender bone-in lamb.

140 min480 calEasy

★4.7(387)

snack

Uzbek Samsa

Flaky baked pastries stuffed with spiced lamb and onion — the Central Asian answer to the samosa.

75 min380 calMedium

★4.8(512)

dinner

Dimlama

Uzbek layered meat and vegetable casserole steamed in its own juices — a simple one-pot feast.

110 min520 calEasy

★4.7(289)

dinner

Uzbek Manti

Steamed dumplings filled with spiced lamb and onion — the Uzbek answer to Chinese dim sum, eaten at every celebration.

130 min520 calHard

★4.8(634)

dinner

Norin

Uzbek hand-cut noodles with horse meat and broth — a celebratory dish served at weddings and Navruz.

180 min490 calHard

★4.7(412)

Neusoup

Lagman

Uzbekistan's hearty pulled noodle soup — hand-stretched wheat noodles in a rich lamb and vegetable broth with cumin and sweet pepper.

80 min540 calMedium

★4.8(412)

Neudinner

Uzbek Plov (Osh)

Uzbekistan's national rice dish — lamb, carrots, and rice slow-cooked in a single kazan until each grain glistens with golden fat.

120 min760 calMedium

★4.9(1,420)

Neusoup

Uzbek Lagman (Hand-Pulled Noodles in Lamb Broth)

Uzbekistan's hand-pulled wheat noodles in a deeply spiced lamb-and-vegetable soup-stew — the Silk Road's most iconic noodle dish.

120 min720 calHard

★4.9(482)

Neudinner

Uzbek Plov (Osh) — Lamb and Carrot Pilaf

Uzbekistan's national dish — lamb, carrots, cumin and rice cooked in a single deep cauldron until every grain glistens with spiced fat and the meat falls apart.

120 min780 calMedium

★4.9(1,130)

Neulunch

Uzbek Market Lemon Herb Rice Bowl

Uzbek Market Lemon Herb Rice Bowl brings uzbek flavor to a practical rice bowl built with chicken thighs, cumin, carrots, lamb and onions, and a fresh dill finish.

42 min385 calMedium

★4.4(14,410)

Neusoup

Uzbek Village Smoky Tomato Soup

Uzbek Village Smoky Tomato Soup brings uzbek flavor to a practical soup built with mushrooms, cumin, carrots, lamb and onions, and a fresh dill finish.

55 min406 calEasy

★4.5(14,439)

Neudinner

Uzbek Garden Sesame Lime Skillet

Uzbek Garden Sesame Lime Skillet brings uzbek flavor to a practical skillet dinner built with cauliflower, cumin, carrots, lamb and onions, and a fresh dill finish.

66 min427 calMedium

★4.5(14,468)

Neudinner

Uzbek Harbor Charred Pepper Noodles

Uzbek Harbor Charred Pepper Noodles brings uzbek flavor to a practical noodle dish built with rice noodles, cumin, carrots, lamb and onions, and a fresh dill finish.

77 min448 calMedium

★4.6(14,497)

Neusalad

Uzbek Mountain Green Herb Salad

Uzbek Mountain Green Herb Salad brings uzbek flavor to a practical salad built with grilled chicken, cumin, carrots, lamb and onions, and a fresh dill finish.

58 min469 calHard

★4.7(14,526)

Neubread

Uzbek Festival Lemon Herb Flatbread

Uzbek Festival Lemon Herb Flatbread brings uzbek flavor to a practical flatbread built with flatbread dough, cumin, carrots, lamb and onions, and a fresh dill finish.

47 min490 calMedium

★4.8(14,555)

Neudinner

Uzbek Homestyle Smoky Tomato Traybake

Uzbek Homestyle Smoky Tomato Traybake brings uzbek flavor to a practical traybake built with sweet potatoes, cumin, carrots, lamb and onions, and a fresh dill finish.

55 min511 calMedium

★4.3(14,584)

Neusnack

Uzbek Street Sesame Lime Fritters

Uzbek Street Sesame Lime Fritters brings uzbek flavor to a practical fritters built with salted fish, cumin, carrots, lamb and onions, and a fresh dill finish.

45 min532 calEasy

★4.4(14,613)

Neubreakfast

Uzbek Golden Charred Pepper Breakfast Plate

Uzbek Golden Charred Pepper Breakfast Plate brings uzbek flavor to a practical breakfast plate built with beans, cumin, carrots, lamb and onions, and a fresh dill finish.

54 min553 calMedium

★4.5(14,642)

Neudessert

Uzbek Weeknight Green Herb Dessert

Uzbek Weeknight Green Herb Dessert brings uzbek flavor to a practical dessert built with coconut, cumin, carrots, lamb and onions, and a fresh dill finish.

80 min431 calMedium

★4.5(14,671)

Neudinner

Uzbek Plov (Layered Rice Pilaf with Lamb and Carrots)

Rice cooked in a single pot atop caramelized carrots and browned lamb, seasoned with cumin, a dish considered Uzbekistan's national treasure.

120 min540 calMedium

★4.1(50)

Neusoup

Uzbek Lagman (Hand-Pulled Noodle Soup with Beef and Vegetables)

Long, hand-pulled wheat noodles served in a richly spiced beef and vegetable broth, a beloved Uzbek dish with Silk Road roots.

100 min480 calHard

★4.4(45)

Neusnack

Uzbek Samsa (Baked Meat-Filled Pastries)

Flaky, layered pastry triangles filled with spiced ground lamb and onion, baked in a tandoor-style oven until deeply golden.

85 min340 calMedium

★4.2(44)

Neudinner

Uzbek Manti (Steamed Dumplings with Pumpkin and Lamb)

Large steamed dumplings filled with fatty ground lamb, onion and pumpkin, served with a dollop of yogurt and butter.

90 min380 calMedium

★4.2(56)

Neusoup

Uzbek Shurpa (Lamb and Vegetable Soup)

A hearty, clear lamb broth simmered with chunky vegetables like potato, carrot and bell pepper, a comforting Central Asian staple.

125 min380 calEasy

★4.7(51)

Neubread

Uzbek Non (Tandoor-Baked Round Bread)

A round, chewy flatbread with a stamped, decorative center and puffed, blistered edges, traditionally baked stuck to the walls of a hot tandoor.

90 min220 calMedium

★4.6(63)

Neusalad

Uzbek Norin (Cold Noodle Salad with Horse Meat or Beef)

Thin hand-cut noodles tossed with finely sliced boiled meat and onion, a distinctive cold dish traditionally served at Uzbek celebrations.

170 min340 calHard

★4.3(62)

Neusoup

Uzbek Chuchvara (Small Boiled Meat Dumplings in Broth)

Tiny dumplings filled with seasoned ground meat, boiled in a clear broth and served with a dollop of sour cream and fresh dill.

70 min320 calMedium

★4.6(82)

Neudinner

Uzbek Dimlama (Steam-Braised Layered Lamb and Vegetables)

Lamb, potatoes, carrots and cabbage layered in a heavy pot and cooked in their own juices without added water, resulting in deeply concentrated flavors.

150 min420 calEasy

★4.2(41)

Neudessert

Uzbek Halva (Toasted Flour and Sugar Syrup Sweet)

A dense, fudgy sweet made from toasted flour bound with a hot sugar and butter syrup, studded with nuts, a traditional Uzbek confection.

45 min260 calMedium

★4.7(51)

Neudinner

Uzbek Kazan Kebob (Fried Potato and Lamb Skewers)

Chunks of lamb and potato slow-fried together in a heavy cauldron until deeply browned and tender, a hearty rustic Uzbek favorite.

80 min460 calEasy

★4.5(83)

Neusalad

Uzbek Achichuk Salad (Fresh Tomato and Onion Salad)

Thinly sliced tomatoes and onions tossed with fresh herbs and a light dressing, a simple, refreshing counterpart to rich Uzbek mains.

15 min80 calEasy

★4.1(77)

Neudinner

Uzbek Qovurdoq (Fried Lamb and Vegetable Skillet)

Cubed lamb pan-fried with onions, potatoes and bell peppers until deeply browned, a rustic, hearty Uzbek skillet dinner.

55 min440 calEasy

★4.6(45)

Neusnack

Uzbek Tuxum Barak (Fried Egg Dumplings)

Thin dough pockets filled with a raw egg and butter mixture, fried until crisp, resulting in a soft, custardy interior.

55 min320 calMedium

★4.3(63)

Neusoup

Uzbek Mastava (Rice and Vegetable Soup with Meat)

A hearty, tomato-tinged soup of rice, vegetables and meat, similar to a lighter, soupier cousin of plov.

95 min340 calEasy

★4.5(67)

Neudessert

Uzbek Chak-Chak (Fried Dough Pieces in Honey Syrup)

Small pieces of fried dough coated in warm honey syrup and pressed into a mounded, sticky, festive shape, a beloved Central Asian sweet.

50 min280 calMedium

★4.5(30)

Neusnack

Uzbek Kuk Somsa (Baked Herb and Onion Pastries)

Flaky baked pastries filled with a vibrant green mixture of fresh herbs and onion, a lighter, vegetarian cousin of meat samsa.

80 min260 calMedium

★4.6(26)

Neudinner

Uzbek Tandir Kabob (Whole Roasted Spiced Chicken)

A whole chicken marinated in yogurt and spices, traditionally roasted in a tandoor oven until the skin turns deeply golden and crisp.

105 min380 calMedium

★4.4(67)

Neudinner

Uzbek Bakhsh (Green Rice Pilaf with Liver and Herbs)

Rice cooked with finely chopped liver and a generous amount of fresh herbs, turning the dish a distinctive deep green, a Bukharan Jewish-Uzbek specialty.

55 min320 calMedium

★4.2(61)

Neudinner

Uzbek Plov with Carrots and Raisins

Rice slow-cooked in a heavy kazan pot with lamb, browned onion, mountains of carrot and raisins, Uzbekistan's iconic national dish, plov.

105 min640 calMedium

★4.8(68)

Neubreakfast

Uzbek Non Bread and Kaymak Sandwich

Warm, tandoor-baked non bread torn and filled with thick kaymak cream, a simple, beloved Uzbek breakfast sandwich enjoyed with hot tea.

30 min420 calEasy

★4.4(22)

Neudinner

Uzbek Tukhum Dumba Meatballs in Tomato Broth

Hand-formed lamb meatballs simmered in a tangy tomato broth, a home-style Uzbek dish that echoes the flavors of the country's beloved dimlama stew.

60 min380 calMedium

★4.5(30)

Neusoup

Uzbek Mash Kichiri (Mung Bean and Rice Porridge)

Mung beans and rice simmered together into a soft, savory porridge with fried onion and cumin, a comforting Uzbek dish traditionally eaten during illness or fasting.

50 min340 calEasy

★4.4(21)

Neusnack

Uzbek Tukhum Barak (Fried Egg and Herb Pastries)

Thin dough pockets filled with scrambled egg, herbs and a touch of cheese, folded and fried until crisp, a savory Uzbek snack pastry.

50 min340 calMedium

★4.4(23)

Neudessert

Uzbek Sumalak Sprouted Wheat Pudding

A slow-simmered, naturally sweet pudding made entirely from sprouted wheat, traditionally cooked overnight by the community to celebrate Navruz.

4800 min220 calHard

★4.5(24)

Neudinner

Uzbek Baked Carp with Cumin and Onion

Whole carp stuffed with onion and dill, rubbed with cumin, and baked until tender, a hearty Uzbek preparation for the freshwater fish found in the country's rivers and lakes.

50 min340 calMedium

★4.4(20)

Neusnack

Uzbek Somsa Meat-Filled Baked Pastry

Flaky, layered pastry triangles filled with spiced ground lamb and onion, baked in a tandoor-style oven until deeply golden, Uzbekistan's beloved somsa.

80 min420 calHard

★4.7(47)

Neusalad

Uzbek Achichuk Tomato and Onion Salad

Thinly sliced tomato and onion tossed with fresh herbs and a touch of vinegar, the simple, ever-present Uzbek salad served alongside plov and grilled meats.

15 min45 calEasy

★4.4(19)

Neusoup

Uzbek Chuchvara Dumpling Soup

Tiny meat-filled dumplings simmered in a clear, seasoned broth, Uzbekistan's beloved chuchvara soup often served with a dollop of yogurt or vinegar.

80 min380 calHard

★4.6(33)

Neudinner

Uzbek Roast Chicken with Tomato and Cumin Glaze

A whole chicken roasted with a cumin-forward spice rub and basted in a tangy tomato glaze, bringing plov's signature flavors to a simple family roast.

100 min480 calMedium

★4.6(35)

Neudinner

Uzbek Dimlama Layered Vegetable and Meat Bake

Layers of meat, potato, carrot, cabbage and tomato slow-cooked without added liquid until meltingly tender, the beloved Uzbek stew known as dimlama.

120 min460 calMedium

★4.6(37)

Neudessert

Uzbek Chak-Chak Honey and Sesame Fried Dough

Small pieces of fried dough coated in warm honey syrup and pressed together with sesame seeds, the celebratory Uzbek and Central Asian sweet chak-chak.

65 min340 calHard

★4.5(28)

Neubreakfast

Uzbek Ryazhenka-Style Baked Milk Pancakes

Fluffy Uzbek-style pancakes made with baked fermented milk, black pepper and a touch of honey, pan-fried until golden.

Uzbek Rice and Carrot Bowl (Osh-Inspired)

A fragrant Uzbek-style rice bowl with sweet paprika, caramelized carrots and cumin, echoing the flavors of classic plov.

55 min420 calEasy

★4.5(37)

Neudinner

Uzbek Herbed Yogurt Rice with Shrimp

A fragrant Uzbek-inspired rice dish with shrimp, finished with a cooling herbed yogurt sauce (katyk-style) on the side.

40 min420 calMedium

★4.5(33)

Neulunch

Uzbek Mung Bean and Rice Bowl (Mosh Kichiri-Style)

A comforting Uzbek mung bean and rice porridge-style bowl seasoned with cumin, black pepper and caramelized onion.

55 min400 calEasy

★4.4(28)

Neudinner

Uzbek Stuffed Peppers with Rice and Lamb

Uzbek-style bell peppers stuffed with spiced rice and lamb, simmered in a lightly sweet paprika tomato broth.

70 min460 calMedium

★4.6(39)

Neudinner

Uzbek Baked Rice and Meat Casserole (Norin-Inspired Bake)

A layered Uzbek-inspired baked casserole of rice, seasoned beef and a garlicky herbed yogurt sauce, baked until bubbling.

65 min460 calMedium

★4.5(31)

Neulunch

Uzbek Spiced Beef Burger (Uzbek Kebab-Style)

A juicy Uzbek-spiced beef patty seasoned with cumin, black pepper and onion, served burger-style with a garlic yogurt sauce.

32 min560 calEasy

★4.5(35)

Neudessert

Uzbek Sujukh Nut Roll Pudding

A dense, chewy dessert inspired by Central Asian sujukh nut candy, set into a pudding-style loaf with honey and walnuts.

35 min260 calEasy

★4.3(26)

Neudinner

Uzbek Plov Holiday Plate with Lamb and Saffron

A festive Uzbek plov holiday plate with tender lamb, caramelized onions, saffron-tinted rice and dried fruit.

105 min680 calHard

★4.8(61)

Usbekische Küche: Häufig gestellte Fragen

Wofür ist die usbekische Küche bekannt?▾

Die usbekische Küche ist bekannt für Plov – Reis, der mit Lammfleisch, gelben Karotten und Kreuzkümmel in einem gusseisernen Kasan gekocht wird – zusammen mit handgezogenen Lagman-Nudeln, gedämpften Manti-Knödeln, im Tandyr gebackenen Samsa-Gebäck und Non-Brot sowie Schaschlikspießen. Es ist die berühmteste Esskultur Zentralasiens, geprägt vom Handel über die Seidenstraße über Samarkand und Buchara.

Was ist der Unterschied zwischen usbekischem Plov und anderen Pilaws?▾

Usbekischer Plov wird in streng ungerührten Schichten in einem Kasan hergestellt: ausgeschmolzenes Lammfett, dann Fleisch, Zwiebeln und eine dicke Schicht julienierter gelber Karotten, darauf Reis und Wasser. Ganze Knoblauchzehen und Kreuzkümmel würzen es und es wird erst beim Servieren vermischt. Persisches Polo betont die knusprige Tahdig-Kruste und die Kräuter; Indisches Pulao und Biryani verwenden weitaus mehr Gewürze und Basmatireis.

Ist usbekisches Essen scharf?▾

Nein. Die usbekische Küche ist eher herzhaft und reichhaltig als scharf und wird hauptsächlich mit Kreuzkümmel (Zira), schwarzem Pfeffer, Koriandersamen und Berberitzen gewürzt. Frisches Chili kommt im Achichuk-Salat vor und Lagman kann ein Chili-Knoblauch-Gewürz (Laza) zu sich nehmen, was den uigurischen Einfluss widerspiegelt, aber Schärfe ist immer optional. Reichhaltig ist es durch Lamm- und Dumba-Schwanzfett, ausgeglichen durch grünen Tee, Salate und Joghurt.

Welches usbekische Gericht sollte ein Anfänger zuerst kochen?▾

Beginnen Sie mit einem hausgemachten Plov in einem Schmortopf: Braten Sie Lamm- oder Rindfleisch in Öl an, fügen Sie Zwiebeln und eine großzügige Schicht Karottenstäbchen hinzu, würzen Sie mit Kreuzkümmel, legen Sie eine Knoblauchzehe hinein, fügen Sie dann Reis und Wasser hinzu und dämpfen Sie es ungestört. Es vermittelt die Grundschichttechnik. Shurpa, die Lamm-Gemüse-Suppe, ist noch einfacher – einfach langsam köcheln lassen.

Welche Zutaten benötige ich zum usbekischen Kochen?▾

Das Wesentliche ist mittelkörniger Reis (Devzira ist traditionell; Calrose funktioniert), Lamm- oder Rindfleisch, viele Karotten und Zwiebeln, ganze Kreuzkümmelsamen, Koriander, schwarzer Pfeffer und getrocknete Berberitzen für Plov. Ein schwerer Schmortopf ersetzt den Kazan. Für ein breiteres Repertoire fügen Sie Mehl für Nudeln und Knödel, Naturjoghurt (wie Suzma) und Lammfett oder ein neutrales Öl hinzu.