Uzbekistan
Ask what Uzbekistan eats and the answer starts with this: silk Road heartland of plov, tandyr bread and teahouse culture; every region claims its own osh. Look for Plov (rice, lamb, carrots and cumin cooked in one kazan; UNESCO-listed osh), Samsa (tandoor-baked pastry of lamb, onion and tail fat) and Obi non (stamped tandyr bread rounds, never placed upside down). UNESCO inscribed Uzbek palov culture in 2016; it is cooked in a kazan, often by men, for weddings and guests. This atlas has 34 Uzbekistan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Hasip
Sheep intestine stuffed with rice, offal and fat, boiled and sliced. Ready in 1 hour 30 minutes prep and 1…
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Katyk
Thick soured milk eaten plain or stirred into soups. Ready in 10 min prep and 15 min cooking. Makes 1.5…
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Katlama
Layered pan-fried flatbread brushed with fat between the folds. Ready in 30 min prep and 30 min cooking. 6 flatbreads.…
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Kazan kabob
Lamb and potatoes fried crisp in cauldron fat. Ready in 30 minutes prep and 1 hour 15 minutes cooking. Serves…
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Lagman
Hand-pulled noodles in meat-vegetable broth, Uyghur-influenced. Ready in 1 hour prep and 40 min cooking. 4 servings. A soup &…
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Mastava
Sour rice soup with meat and vegetables. Ready in 25 min prep and 1 hr 15 min cooking. 6 servings.…
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Moshhurda
Mung bean and rice porridge with lamb and tomato. Ready in 20 minutes prep and 1 hour 30 minutes cooking.…
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Naryn
Cold hand-cut noodles with horse meat; Tashkent delicacy. Ready in 1 hr prep and 2 hr 30 min cooking. 6…
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Navat
Amber crystallised sugar on a string, dissolved slowly into tea. Ready in 20 min prep and 30 min cooking. About…
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Nishalda
White foam of whipped egg white, sugar and liquorice root, eaten with bread. Ready in 40 minutes prep and 40…