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Recetas de cocina uzbeka

Plov, samsa, lagman: abundante cocina de la Ruta de la Seda procedente del corazón de Asia Central.

76recetas

23Easy

38Medium

15Hard

Sobre la cocina uzbeka

La cocina uzbeka creció a lo largo de la Ruta de la Seda, alimentando a las caravanas en Samarcanda, Bukhara y el valle de Fergana, y su pieza central es el plov (osh), arroz cocinado en un kazán de hierro fundido con cordero, zanahorias amarillas, cebollas, comino y cabezas de ajo enteras, en capas y nunca revueltas. Plov está tan codificado que cada ciudad reclama su propio canon, los maestros cocineros llamados oshpaz lo preparan para bodas en lotes de cientos de personas y la UNESCO lo incluye como patrimonio cultural.

Más allá del plov, el repertorio se centra en la grasa de cordero (dumba, de oveja de cola gorda), los fideos hechos a mano y los hornos tandyr. Los fideos Lagman llegaron con los cocineros dungan y uigures y se convirtieron en un alimento básico nacional en forma de sopa o frito (kovurma); samsa (hojuelas de cordero y cebolla) horneadas pegadas a las paredes de tandyr como el sabroso primo del naan indio; Los manti, grandes bolas de masa hervida al vapor hechas de cordero y cebolla picados a mano, se comen con yogur suzma.

La cocina casera es estacional y respetuosa con el pan: el non, el pan tandyr redondo estampado, nunca se coloca boca abajo ni se corta con un cuchillo, sólo se desgarra. Las comidas comienzan con chai, melón y ensaladas como achichuk (tomate, cebolla, chile), y el kazán hace la mayor parte del trabajo: la misma olla hace plov, shurpa (sopa de cordero y verduras) y dimlama, el estofado al vapor en capas de carne y verduras de finales del verano.

Plov (osh)

Arroz con capas de cordero, zanahorias amarillas, comino y ajo entero en un kazán; cada región (Samarcanda, Tashkent, Fergana) tiene su propia versión canónica.

el kazán

Un pesado caldero de hierro fundido que se utiliza para plov, shurpa y dimlama; su retención de calor define la técnica uzbeka de capas y cocción al vapor.

Panes tandyr y samsa

Panes sin molde estampados y hojaldres de samsa de cordero y cebolla horneados pegados a las paredes de un horno tandyr de barro.

Fideos y dumplings hechos a mano

Lagman sacó fideos en sopa o fritos, además de manti al vapor y pequeñas albóndigas de chuchvara hervidas.

Grasa de cordero y tonta

Las ovejas de cola gruesa proporcionan la carne y la grasa de la cola extraída que aporta sabor al plov, samsa y kebabs (shashlik).

Cultura del té y el melón.

El té verde servido en tazones de piala y los famosos melones dulces uzbekos enmarcan cada comida de principio a fin.

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Nuevodinner

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)

Nuevostarter

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)

Nuevodinner

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)

Nuevodinner

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)

Nuevodinner

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)

Nuevodinner

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)

Nuevosoup

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)

Nuevodinner

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)

Nuevosoup

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)

Nuevodinner

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)

Nuevolunch

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)

Nuevosoup

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)

Nuevodinner

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)

Nuevodinner

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)

Nuevosalad

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)

Nuevobread

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)

Nuevodinner

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)

Nuevosnack

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)

Nuevobreakfast

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)

Nuevodessert

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)

Nuevodinner

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)

Nuevosoup

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)

Nuevosnack

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)

Nuevodinner

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)

Nuevosoup

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)

Nuevobread

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)

Nuevosalad

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)

Nuevosoup

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)

Nuevodinner

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)

Nuevodessert

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)

Nuevodinner

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)

Nuevosalad

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)

Nuevodinner

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)

Nuevosnack

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)

Nuevosoup

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)

Nuevodessert

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)

Nuevosnack

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)

Nuevodinner

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)

Nuevodinner

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)

Nuevodinner

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)

Nuevobreakfast

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)

Nuevodinner

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)

Nuevosoup

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)

Nuevosnack

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)

Nuevodessert

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)

Nuevodinner

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)

Nuevosnack

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)

Nuevosalad

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)

Nuevosoup

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)

Nuevodinner

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)

Nuevodinner

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)

Nuevodessert

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)

Nuevobreakfast

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)

Nuevodinner

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)

Nuevolunch

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)

Nuevodinner

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)

Nuevodinner

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)

Nuevolunch

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)

Nuevodessert

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)

Nuevodinner

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)

Preguntas frecuentes sobre la cocina uzbeka

¿Por qué es conocida la cocina uzbeka?▾

La cocina uzbeka es conocida por el plov (arroz cocinado con cordero, zanahorias amarillas y comino en un kazán de hierro fundido), junto con los fideos lagman hechos a mano, las albóndigas manti al vapor, los pasteles samsa y sin pan horneados en tandyr y los pinchitos. Es la cultura gastronómica más famosa de Asia Central, moldeada por el comercio de la Ruta de la Seda a través de Samarcanda y Bukhara.

¿Cuál es la diferencia entre el plov uzbeko y otros pilafs?▾

El plov uzbeko se prepara en estrictas capas sin revolver en un kazán: grasa de cordero extraída, luego carne, cebollas y una gruesa capa de zanahorias amarillas cortadas en juliana, con arroz y agua encima. Se sazonan cabezas de ajo enteras y comino, y nunca se mezcla hasta el momento de servir. El polo persa enfatiza la crujiente corteza de tahdig y las hierbas; El pulao y el biryani indios utilizan muchas más especias y arroz basmati.

¿La comida uzbeka es picante?▾

No. La cocina uzbeka es más sabrosa y rica que picante, y está condimentada principalmente con comino (zira), pimienta negra, semillas de cilantro y agracejo. El chile fresco aparece en la ensalada achichuk y lagman puede tomar un condimento de chile y ajo (laza), lo que refleja la influencia uigur, pero el picante siempre es opcional. La riqueza proviene de la grasa de la cola de cordero y de Dumba, equilibrada con té verde, ensaladas y yogur.

¿Qué plato uzbeko debería cocinar primero un principiante?▾

Comience con un plov casero en una olla: dore el cordero o la carne de res en aceite, agregue las cebollas y una capa generosa de palitos de zanahoria, sazone con comino, anide en una cabeza de ajo, luego agregue arroz y agua y cocine al vapor sin tocar. Enseña la técnica de capas centrales. La shurpa, la sopa de cordero y verduras, es aún más sencilla: simplemente se cuece a fuego lento.

¿Qué ingredientes necesito para la cocina uzbeka?▾

Lo esencial es arroz de grano medio (devzira es tradicional; calrose funciona), cordero o ternera, muchas zanahorias y cebollas, semillas enteras de comino, cilantro, pimienta negra y agracejos secos para el plov. Un horno holandés pesado sustituye al kazán. Para un repertorio más amplio, agregue harina para fideos y albóndigas, yogur natural (como suzma) y grasa de cordero o un aceite neutro.