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Ricette uzbeke

Plov, samsa, lagman: la ricca cucina della Via della Seta dal cuore dell'Asia centrale.

76ricette

23Easy

38Medium

15Hard

Informazioni sulle ricette uzbeke

La cucina uzbeka è cresciuta lungo la Via della Seta, alimentando carovane a Samarcanda, Bukhara e nella valle di Fergana, e il suo fulcro è il plov (osh) - riso cotto in un kazan di ghisa con agnello, carote gialle, cipolle, cumino e teste d'aglio intere, stratificato e mai mescolato. Plov è così codificato che ogni città rivendica il proprio canone, i maestri cuochi chiamati oshpaz lo preparano per i matrimoni in lotti per centinaia e l'UNESCO lo elenca come patrimonio culturale.

Oltre al plov, il repertorio è incentrato sul grasso d'agnello (dumba, dalla pecora dalla coda grassa), sulle tagliatelle tirate a mano e sui forni tandyr. I noodles Lagman arrivarono con i cuochi Dungan e uiguri e divennero un alimento base nazionale sotto forma di zuppa o fritta (kovurma); samsa - pasticcini sfoglia di agnello e cipolla - al forno attaccati alle pareti del tandyr come il gustoso cugino del naan indiano; i manti, grandi gnocchi al vapore di agnello e cipolla tritati a mano, si mangiano con lo yogurt suzma.

La cucina casalinga è stagionale e rispettosa del pane: no, il pane tandyr rotondo stampato, non viene mai posto a faccia in giù o tagliato con un coltello, ma solo strappato. I pasti si aprono con chai, melone e insalate come l'achichuk (pomodoro, cipolla, peperoncino), e il kazan fa la maggior parte del lavoro: la stessa pentola prepara plov, shurpa (zuppa di agnello e verdure) e dimlama, il brasato a vapore di carne e verdure a strati di fine estate.

Plov (oh)

Riso a strati con agnello, carote gialle, cumino e aglio intero in un kazan; ogni regione – Samarcanda, Tashkent, Fergana – ha la propria versione canonica.

Il Kazan

Un pesante calderone in ghisa usato per plov, shurpa e dimlama; la sua ritenzione del calore definisce la tecnica uzbeka di stratificazione e cottura a vapore.

Pane tandyr e samsa

Focacce stampate e friabili samsa con agnello e cipolla, cotti attaccati alle pareti di un forno tandyr di argilla.

Tagliatelle e gnocchi fatti a mano

Lagman ha preparato i noodles in zuppa o fritti, oltre a manti al vapore e piccoli gnocchi di chuchvara bolliti.

Grasso di agnello e dumba

Le pecore dalla coda grassa forniscono la carne e il grasso della coda fuso che conferiscono sapore al plov, al samsa e ai kebab (shashlik).

Cultura del tè e del melone

Il tè verde servito in ciotole di piala e i famosi meloni uzbeki incorniciano ogni pasto dall'inizio alla fine.

Cucina a mani libere

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Nuovodinner

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)

Nuovostarter

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)

Nuovodinner

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)

Nuovodinner

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)

Nuovodinner

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)

Nuovodinner

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)

Nuovosoup

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)

Nuovodinner

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)

Nuovosoup

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)

Nuovodinner

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)

Nuovolunch

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)

Nuovosoup

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)

Nuovodinner

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)

Nuovodinner

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)

Nuovosalad

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)

Nuovobread

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)

Nuovodinner

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)

Nuovosnack

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)

Nuovobreakfast

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)

Nuovodessert

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)

Nuovodinner

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)

Nuovosoup

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)

Nuovosnack

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)

Nuovodinner

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)

Nuovosoup

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)

Nuovobread

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)

Nuovosalad

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)

Nuovosoup

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)

Nuovodinner

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)

Nuovodessert

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)

Nuovodinner

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)

Nuovosalad

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)

Nuovodinner

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)

Nuovosnack

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)

Nuovosoup

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)

Nuovodessert

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)

Nuovosnack

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)

Nuovodinner

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)

Nuovodinner

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)

Nuovodinner

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)

Nuovobreakfast

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)

Nuovodinner

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)

Nuovosoup

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)

Nuovosnack

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)

Nuovodessert

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)

Nuovodinner

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)

Nuovosnack

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)

Nuovosalad

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)

Nuovosoup

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)

Nuovodinner

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)

Nuovodinner

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)

Nuovodessert

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)

Nuovobreakfast

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)

Nuovodinner

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)

Nuovolunch

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)

Nuovodinner

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)

Nuovodinner

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)

Nuovolunch

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)

Nuovodessert

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)

Nuovodinner

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)

Domande frequenti sulle ricette uzbeke

Per cosa è conosciuta la cucina uzbeka?▾

La cucina uzbeka è nota per il plov - riso cucinato con agnello, carote gialle e cumino in un kazan di ghisa - insieme a noodles tirati a mano lagman, gnocchi di manti al vapore, pasticcini samsa cotti al tandyr e non pane e spiedini shashlik. È la cultura alimentare più celebre dell'Asia centrale, plasmata dal commercio sulla Via della Seta attraverso Samarcanda e Bukhara.

Qual è la differenza tra il plov uzbeko e gli altri pilaf?▾

Il plov uzbeko è costruito in strati rigidi e non agitati in un kazan: grasso di agnello fuso, poi carne, cipolle e uno spesso strato di carote gialle tagliate a julienne, con sopra riso e acqua. Le teste d'aglio intere e il cumino lo condiscono e non vengono mai mescolati fino al momento di servire. Il polo persiano enfatizza la crosta croccante del tahdig e le erbe aromatiche; Pulao e biryani indiani utilizzano molte più spezie e riso basmati.

Il cibo uzbeko è piccante?▾

No. La cucina uzbeka è saporita e ricca piuttosto che piccante, condita principalmente con cumino (zira), pepe nero, semi di coriandolo e crespini. Il peperoncino fresco appare nell'insalata achichuk e il lagman può prendere un condimento di peperoncino e aglio (laza), riflettendo l'influenza uigura, ma il calore è sempre facoltativo. La ricchezza deriva dal grasso della coda di agnello e dumba, bilanciata da tè verde, insalate e yogurt.

Quale piatto uzbeko dovrebbe cucinare per primo un principiante?▾

Inizia con un plov fatto in casa in un forno olandese: rosolare l'agnello o il manzo nell'olio, aggiungere le cipolle e uno strato generoso di fiammiferi di carote, condire con cumino, annidare in una testa d'aglio, quindi aggiungere riso e acqua e cuocere a vapore indisturbato. Insegna la tecnica del core layering. Shurpa, la zuppa di agnello e verdure, è ancora più semplice: basta cuocere a fuoco lento.

Di quali ingredienti ho bisogno per la cucina uzbeka?▾

Gli elementi essenziali sono riso a grana media (la devzira è tradizionale; il calrose funziona), agnello o manzo, molte carote e cipolle, semi di cumino interi, coriandolo, pepe nero e crespini essiccati per il plov. Un pesante forno olandese sostituisce il kazan. Per un repertorio più ampio aggiungere farina per tagliatelle e gnocchi, yogurt bianco (come suzma) e grasso di agnello o olio neutro.