Yenidinner
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)
🇺🇿
Özbek Tarifler
Plov, samsa, lagman — Orta Asya'nın kalbinden gelen doyurucu İpek Yolu yemekleri.
76yemek tarifleri
23Easy
38Medium
15Hard
Özbek Mutfağı Hakkında
Özbek mutfağı, İpek Yolu boyunca büyümüş, Semerkant, Buhara ve Fergana Vadisi'ndeki kervanları beslemiştir ve en önemli parçası da dökme demir kazanda kuzu eti, sarı havuç, soğan, kimyon ve bütün sarımsak başlarıyla birlikte kat kat ve asla karıştırılmadan pişirilen pilavdır (oş). Plov o kadar kodlanmıştır ki, her şehir kendi kanonunu iddia eder, oshpaz adı verilen usta aşçılar yüzlerce kişilik gruplar halinde düğünler için hazırlar ve UNESCO bunu kültürel miras olarak listeler.
Repertuar plov'un ötesinde kuzu yağı (yağlı kuyruklu koyunlardan elde edilen dumba), elle çekilmiş erişte ve tandır fırınlarına odaklanıyor. Lagman eriştesi, Dungan ve Uygur aşçılarıyla birlikte geldi ve çorba veya kızarmış (kovurma) biçimde ulusal bir temel malzeme haline geldi; samsa - kuzu ve soğandan yapılan çıtır hamur işleri - Hintli naan'ın lezzetli kuzeni gibi tandır duvarlarına yapışmış olarak pişirilir; Manti, elle doğranmış kuzu eti ve soğandan oluşan buharda pişirilmiş büyük köfteler, suzma yoğurtla yenir.
Evde yemek pişirmek mevsimseldir ve ekmeğe saygı duyulur: damgalı yuvarlak tandır ekmeği olmayan, asla yüzü aşağıya konulmaz veya bıçakla kesilmez, yalnızca yırtılır. Yemekler chai, kavun ve achichuk (domates, soğan, kırmızı biber) gibi salatalarla açılır ve işin çoğunu kazan yapar - aynı tencerede pilav, shurpa (kuzu-sebze çorbası) ve yaz sonlarının katmanlı et ve sebze buharda pişirilmesi olan dimlama yapılır.
Plov (oş)
Bir kazanda kuzu eti, sarı havuç, kimyon ve bütün sarımsakla katlanmış pirinç; Semerkant, Taşkent, Fergana gibi her bölgenin kendi kanonik versiyonu vardır.
kazan
Plov, shurpa ve dimlama için kullanılan ağır bir dökme demir kazan; ısı tutma özelliği Özbek katmanlama ve buharlama tekniğini tanımlar.
Tandyr ekmekleri ve samsa
Kil tandır fırınının duvarlarına yapıştırılmış, damgalı bazlamalar ve pul pul kuzu-soğanlı samsa hamur işleri.
El yapımı erişte ve köfte
Lagman, çorba veya kızartılmış eriştelerin yanı sıra buharda pişirilmiş mantı ve küçük haşlanmış chuchvara köftelerini çekti.
Kuzu ve Duma yağı
Yağlı kuyruklu koyunlar pilav, samsa ve kebaplarda (şaşlık) lezzet taşıyan et ve işlenmiş kuyruk yağını sağlar.
Çay ve kavun kültürü
Piala kaselerinde servis edilen yeşil çay ve meşhur tatlı Özbek kavunları, baştan sona her yemeğin çerçevesini oluşturur.
Elleriniz meşgulken pişirin
Ücretsiz Bento uygulamasında AI yemek planları, adım adım pişirme modu ve kaydettiğiniz tarifler seni bekliyor.
Yemeklerini planla, orucunu takip et, market listeni oluştur — ücretsiz
MyCookingCalendar paneli tarayıcında çalışır, indirmeye gerek yok.
Yenistarter
Samsa
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80 min320 calMedium
★4.7(503)
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Uzbek Lagman
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105 min620 calHard
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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)
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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)
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Dimlama — Uzbek Lamb and Vegetable Stew
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110 min520 calEasy
★4.7(1,234)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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Uzbek Samsa
Flaky baked pastries stuffed with spiced lamb and onion — the Central Asian answer to the samosa.
75 min380 calMedium
★4.8(512)
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Dimlama
Uzbek layered meat and vegetable casserole steamed in its own juices — a simple one-pot feast.
110 min520 calEasy
★4.7(289)
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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)
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Norin
Uzbek hand-cut noodles with horse meat and broth — a celebratory dish served at weddings and Navruz.
180 min490 calHard
★4.7(412)
Yenisoup
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)
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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)
Yenisoup
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)
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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)
Yenilunch
Uzbek Market Lemon Herb Rice Bowl
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42 min385 calMedium
★4.4(14,410)
Yenisoup
Uzbek Village Smoky Tomato Soup
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55 min406 calEasy
★4.5(14,439)
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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)
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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)
Yenisalad
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)
Yenibread
Uzbek Festival Lemon Herb Flatbread
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47 min490 calMedium
★4.8(14,555)
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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)
Yenisnack
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)
Yenibreakfast
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)
Yenidessert
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)
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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)
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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)
Yenisnack
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)
Yenidinner
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)
Yenisoup
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)
Yenibread
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)
Yenisalad
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)
Yenisoup
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)
Yenidinner
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)
Yenidessert
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)
Yenidinner
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)
Yenisalad
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)
Yenidinner
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)
Yenisnack
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)
Yenisoup
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)
Yenidessert
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)
Yenisnack
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)
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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)
Yenidinner
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)
Yenidinner
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)
Yenibreakfast
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)
Yenidinner
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)
Yenisoup
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)
Yenisnack
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)
Yenidessert
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)
Yenidinner
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)
Yenisnack
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)
Yenisalad
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)
Yenisoup
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)
Yenidinner
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)
Yenidinner
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)
Yenidessert
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)
Yenibreakfast
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.
30 min340 calEasy
★4.4(29)
🥕
Yenilunch
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)
Yenidinner
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)
Yenilunch
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)
Yenidinner
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)
Yenidinner
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)
Yenilunch
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)
Yenidessert
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)
Yenidinner
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)
Özbek Yemek Pişirme SSS
Özbek mutfağı neleriyle tanınır?▾
Özbek mutfağı, lagman elle çekilmiş erişte, buharda pişirilmiş mantı köfte, tandırda pişirilmiş samsa hamur işleri ve ekmeksiz ve şaşlık kebaplarının yanı sıra plov (kuzu eti, sarı havuç ve dökme demir kazanda kimyonla pişirilen pilav) ile tanınır. Semerkant ve Buhara üzerinden geçen İpek Yolu ticaretinin şekillendirdiği Orta Asya'nın en ünlü yemek kültürüdür.
Özbek pilavının diğer pilavlardan farkı nedir?▾
Özbek plovu bir kazanda katı bir şekilde karıştırılmamış katmanlar halinde inşa edilir: eritilmiş kuzu yağı, ardından et, soğan ve kalın bir tabaka jülyen şeklinde sarı havuç, üstüne pirinç ve su. Bütün sarımsak başları ve kimyonla tatlandırılır ve servis edilene kadar asla karıştırılmaz. İran polosu gevrek tahdig kabuğunu ve otları vurguluyor; Hint pulao ve biryani'de çok daha fazla baharat ve basmati pirinci kullanılıyor.
Özbek yemeği baharatlı mıdır?▾
Hayır. Özbek yemekleri sıcaktan ziyade lezzetli ve zengindir; esas olarak kimyon (zira), karabiber, kişniş tohumu ve kızamık ile tatlandırılır. Taze kırmızı biber, aççuk salatasında görünür ve lagman, Uygur etkisini yansıtan kırmızı biber-sarımsak çeşnisini (laza) alabilir, ancak ısı her zaman isteğe bağlıdır. Zenginlik, yeşil çay, salata ve yoğurtla dengelenen kuzu ve dam kuyruk yağından gelir.
Yeni başlayan biri ilk önce hangi Özbek yemeğini pişirmeli?▾
Hollanda fırınında ev ölçeğinde bir plov ile başlayın: yağda kahverengi kuzu veya sığır eti, soğan ve bol miktarda havuç kibrit çöpü ekleyin, kimyonla baharatlayın, bir sarımsak kafasına yerleştirin, ardından pirinç ve su ekleyin ve rahatsız edilmeden buharlayın. Çekirdek katmanlama tekniğini öğretir. Kuzu ve sebze çorbası Shurpa daha da basittir; yavaş yavaş kaynatılır.
Özbek mutfağı için hangi malzemelere ihtiyacım var?▾
Temel malzemeler orta taneli pirinç (devzira gelenekseldir; calrose işe yarar), kuzu eti veya dana eti, bol miktarda havuç ve soğan, tam kimyon tohumu, kişniş, karabiber ve plov için kurutulmuş kızamıktır. Kazanın yerini ağır bir Hollanda fırını alır. Daha geniş bir repertuar için erişte ve hamur köfteleri için un, sade yoğurt (suzma olarak) ve kuzu yağı veya nötr bir yağ ekleyin.
Diğer Mutfakları Keşfedin
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