Uzbekistan food guide

Note: this article was AI-generated. it’s too small of an article, I will expend that article later, especially because I loved Uzbek food.

Plov

Uzbek plov is rice cooked in a kazan with meat, onions, carrots and plenty of fat. Chickpeas, raisins, garlic or quail eggs may also be added. The rice grains remain separate and glossy.

Plov centres prepare large batches for lunch.

Tashkent versions are often mixed and generously loaded. Samarkand plov may arrive in visible layers, with the rice, carrots and meat kept more distinct.

Samsa and non

Samsa are pastries slapped onto the inside wall of a hot clay tandir. The classic filling is chopped lamb and onion, including enough fat to keep it juicy.

Pumpkin samsa have a softer, sweeter filling than the meat versions.

Non is round tandir bread stamped in the centre with a patterned tool called a chekich. The decoration stops the middle from inflating while the rim rises. Samarkand bread has a firm crust and dense crumb. Siab Bazaar sells the round local loaves, while Chorsu Bazaar in Tashkent has bread, dried fruit, nuts and spices.

Other everyday orders include lagman, noodles with meat and vegetables; manti, large steamed dumplings; and shashlik, grilled skewers often combining meat and lamb fat. Skewers are generally priced individually, with bread, onion and tea ordered separately. These dishes are easier to find throughout the day than plov.

Source log

• Uzbekistan: national cuisine.
• Uzbekistan Travel: Samarkand food and Siab Bazaar.