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Uzbek Recipes

Plov, samsa, lagman — hearty Silk Road cooking from the heart of Central Asia.

15recipes

5Easy

7Medium

3Hard

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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.