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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 min🔥 620 kcalHard
★4.8(1,876)
11 recipes using tomatoes — Plov, samsa, lagman — hearty Silk Road cooking from the heart of Central Asia.
These 11 uzbek tomatoes recipes are ready in about 114 minutes on average, with 340–720 kcal per serving, and 64% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Uzbek cuisine — Plov, samsa, lagman — hearty Silk Road cooking from the heart of Central Asia — brings its own distinctive techniques and seasonings to every ingredient it touches. When Uzbek cooks work with tomatoes, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, steaming and frying.
Sweet-acidic fruit that forms the backbone of sauces, stews and salads across nearly every cuisine. In this collection it's most often cooked with ground cumin, garlic, carrots, potatoes, onions and coriander. The dishes here span uzbek classics ready in as little as 80 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Uzbek Lagman (Hand-Pulled Noodles in Lamb Broth) is the highest-rated dish in this collection at 4.9★ from 482 ratings.
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.
A clear, golden lamb broth with chickpeas, potato, carrot, onion and fresh herbs — Central Asia's most beloved and nourishing soup.
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.
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.
Central Asia's great lamb and vegetable soup — rich, aromatic, and deeply nourishing.
Uzbek rice soup with tender lamb, tomatoes, and chickpeas — a lighter, brothier cousin of plov.
Uzbek layered stew of lamb, vegetables, and herbs cooked completely sealed — no liquid added, just natural steam.
Hearty Uzbek lamb and vegetable soup — a slow-simmered broth with whole vegetables and tender bone-in lamb.
Uzbek layered meat and vegetable casserole steamed in its own juices — a simple one-pot feast.
Uzbekistan's hearty pulled noodle soup — hand-stretched wheat noodles in a rich lamb and vegetable broth with cumin and sweet pepper.
Uzbekistan's hand-pulled wheat noodles in a deeply spiced lamb-and-vegetable soup-stew — the Silk Road's most iconic noodle dish.
Ripe tomatoes smell fragrant at the stem and give slightly to a gentle squeeze. For cooking out of season, good-quality tinned tomatoes often beat pale fresh ones.
Store at room temperature, never the fridge, which kills their flavour and texture. Score and blanch to slip off skins; salting slices draws out excess water for salads.
A low-calorie source of vitamin C, potassium and the antioxidant lycopene — which actually becomes more available when tomatoes are cooked.
Most of these 11 Uzbek tomatoes recipes are ready in around 114 minutes from start to finish. The quickest, Uzbek Mastava (Rice and Lamb Soup), takes about 80 minutes, while the slower-cooked dishes run up to 140 minutes.
Across this collection they range from about 340 to 720 kcal per serving, averaging 505 kcal — Uzbek Mastava (Rice and Lamb Soup) is the lightest option at 340 kcal.
Shurpa — Uzbek Lamb Soup is a great place to start — it's rated easy and comes together in about 140 minutes. 64% of the recipes here are beginner-friendly.
In these recipes, tomatoes is most often paired with ground cumin, garlic, carrots, potatoes, onions and coriander. Uzbek kitchens also lean on its own regional aromatics, fats and signature spice blends.