MAIN DISHES OF UZBEK CUISINE

Kazan kabob is traditionally considered a dish for real men, thanks to its main ingredients — meat and potatoes, which provide a feeling of fullness and satisfaction. This dish is present on the menu of every teahouse, but like plov, it is believed that every Uzbek should know how to prepare it themselves. The preparation is quite simple: the meat (lamb, veal, or chicken) is marinated in salt for two hours beforehand.

For kazan kabob, meat on the bone or ribs is best suited. Potatoes are fried separately in oil and fat until half-cooked, acquiring an appetizing golden color and crispy crust. Then the potatoes are added to the meat stewed in the kazan, salted, seasoned with spices, and simmered over low heat. The longer the ingredients simmer together, the more tender the texture and richer the flavor of kazan kabob become.

Lagman is considered delicious when prepared entirely by hand, starting with kneading the dough. A challenging step is making the noodles, but the effort is fully rewarded by the result. The dough is rolled out, sprinkled with flour, rolled into a tube around a rolling pin, then folded accordion-style and cut into strips of the desired length. After that, the noodles are shaken off excess flour and boiled. The classic recipe includes lamb or beef, bell pepper, garlic, onion, and fresh herbs — the noodles absorb the aromatic sauce formed by stewing meat with vegetables.

Lagman, like plov, has regional variations:

• in the Uyghur version, it is a soup with a large amount of broth;
  
• in another version, fried "kovurma" lagman is served as a main dish.

For kovurma, the noodles are fried with onions, peppers, and tomato paste, resembling spaghetti. A distinctive feature of the serving is a fried egg on top.

If you plan a trip to Khiva, be sure to try Khorezm lagman called "Shivit-osh". The name "Shivit" means dill — its infusion is used for kneading the dough, and dill itself is added to the noodles. A dairy sauce is served with the meat and vegetable stew. This lagman, known as "green noodles," differs from other regional recipes and deserves the attention of gourmets. What unites all types of lagman is the rich aroma of spices — at local bazaars, you can buy a freshly gathered set of spices prepared by hand.

Shurpa is a thick and hearty meat soup traditionally cooked over an open fire, primarily using lamb. The dish includes large chunks of potatoes, carrots, onions, and garlic. Fresh herbs like dill, cilantro, and parsley give shurpa its distinctive aroma. The soup simmers slowly, preserving its clarity and allowing the meat’s flavor to fully develop. The renowned scholar Abu Ali ibn Sina, known in Europe as Avicenna, noted the healing properties of shurpa in ancient times, considering it a remedy to strengthen the body during weakened immunity (at that time, the soup was made without potatoes). Shurpa is especially recommended for people recovering from illness and is an effective and tasty remedy for colds. It is one of the popular first courses that warms in winter and refreshes during hot summer days.

Mashkhurda is a traditional soup that arrived in Uzbekistan along with Uyghur culture. Thanks to the climate, many plants flourish both in Central Asian countries and China. The main ingredient of this dish is mung beans—a legume often overlooked. Alongside mung beans, rice and a variety of vegetables are used: onions, carrots, potatoes or turnips, bell peppers, tomatoes, and garlic. Mashkhurda pairs equally well with both beef and lamb. Preparation takes place in a kazan over an open fire with the addition of oil: first, hot peppers are fried, then the meat, followed by onions and other vegetables seasoned with cumin and paprika, creating an aroma reminiscent of shashlik. The soup is served with fresh herbs and katyk (fermented dairy). It is especially popular in the autumn and winter months due to its nourishing and warming properties. Adding ginger helps to quickly overcome colds and chills.

Uzbekistan grows a wide variety of delicious vegetables: tomatoes, cucumbers, eggplants, bell peppers, potatoes, beets, cabbage, pumpkin, radishes, and daikon.

Vegetables form an important base for many traditional Uzbek dishes, complementing meat, rice, noodles, and peas. Even a simple salad made from fresh Uzbek vegetables acquires a unique taste and aroma — try it yourself! The menu always features achichuk — a popular salad served almost everywhere, even if there is no dedicated “Salads” section.

The main dish of the Navruz holiday, known as the "Eastern New Year," is sumalyak, made from sprouted wheat shoots and symbolizing the renewal of nature and the beginning of new life. Traditionally, sumalyak is prepared exclusively in spring, although it can be found in stores year-round. The preparation takes about a week: in the old days, people gathered together and took turns watching over a large cauldron of this delicacy. Sumalyak requires constant stirring, so it cannot be left unattended for even a minute. Its consistency resembles a thick sweet paste, and fans of "Nutella" will surely enjoy it! The recipe for sumalyak is considered very ancient and is surrounded by many legends. Belief in its healing properties persists today — during preparation, sumalyak absorbs the energy, kind words, thoughts, and songs of those nearby, becoming a source of beneficial power that positively affects the physical and spiritual state of everyone. There are several theories about the origin of the name:

Version 1: the word "suma" means "steamed wheat";
Version 2: the name is linked to a "legion of 30 angels" who passed this recipe to humanity.

When it comes to Eastern sweets, halva cannot be overlooked — a delicacy that transports you to the atmosphere of the tales of “One Thousand and One Nights.” This exquisite treat needs no introduction. Halva is considered one of the masterpieces of Eastern confectionery art, its dense and tender texture reminiscent of fudge. The base ingredients include sunflower or sesame oil, honey, sugar syrup, lemon juice, egg white, cocoa, vanilla, and chocolate. Walnuts, pistachios, and almonds are often used as decoration, and sometimes dried fruits are added for a slight tartness. Halva holds an honored place on festive tables during New Year, Navruz, and traditional tea gatherings.
Particularly popular is tahini halva, distinguished by its unique taste thanks to sesame paste — the main ingredient along with water, egg white, and sugar syrup. This halva hardens in about three days.

Tea drinking holds a leading place among the traditions of Uzbek cuisine, alongside plov and bread. Tea is an integral part of the cultural and social life of the Uzbek people, as evidenced by the popularity of tea houses — “chaihanas,” where people gather to socialize and relax. Tea leaves are brewed in a teapot and steeped for several minutes, after which the ritual of “kaytar-maytar” is performed: tea is poured into a bowl and then poured back into the teapot, repeating the process three times so that the drink acquires a rich color and aroma. It is customary to fill the bowl halfway — symbolizing an invitation for the guest to stay longer and enjoy the conversation. In different regions of the country, either green or black tea is preferred; for example, both varieties are widely popular in Tashkent.

Fermented dairy products hold an important place in Uzbek cuisine, being a heritage of nomadic traditions and a national gastronomic treasure. Take note of:
Katyk – a thick fermented milk drink similar to yogurt, consumed alone or with meat dishes and soups. Known for its beneficial properties for skin and hair.
Syuzma – a soft curd product with a slightly salty taste, served with herbs and pepper. Often served with bread and meat, but rarely found on menus.
Kurt – a snack in the form of balls made from syuzma, sour milk, and salt, with variations including basil, pepper, or smoked flavors. Sold on streets, in shops, and liquor stores, often served with beer.
Kaymak – a product with a consistency between cream and sour cream, consumed similarly to katyk and syuzma.
Ayran – a cold beverage based on milk with salt and basil, made from cow, goat, sheep, or camel milk and spring water. Aids digestion and invigorates.
Chalop – a refreshing soup made from katyk with radish, cucumbers, and herbs (cilantro, dill, parsley). Served before main dishes.
Guzha – a nourishing fermented milk soup with wheat, corn, katyk, cilantro, and basil, helps cope with heat, especially in the morning.

This is a noodle and pea soup deeply rooted in culinary traditions. If you come across several variations of dishes named “Ugra Oshi” on the menu, know that each has its own unique taste and distinctive features. In this case, “Nuhotli” refers to the use of peas — a special local variety that gives the soup a unique aroma and texture, incomparable to beans used outside the country.

The preparation of this dish is not just a culinary process but a true ritual, beginning with soaking a glass of peas in cold water overnight. During warm seasons, it is recommended to store the peas in a cool place and change the water several times to allow them to swell well. Then the peas are boiled in a pot with cold water, carefully skimming off the foam as it boils.

For a rich and aromatic broth, meat with fat is chosen — beef or lamb. Finely chopped meat, resembling peas in size, along with onions, carrots, and red bell peppers (two pieces each) are placed in the pot and cooked until half done. Then five cloves of garlic and two tablespoons of tomato paste are added, giving the soup a piquant flavor and depth. Spices such as cumin and coriander harmoniously complement the bouquet of aromas.

After that, diced potatoes and noodles are added, continuing to cook the soup until the ingredients are fully done and the dish is saturated with flavors. The finished dish is served in bowls, generously sprinkled with fresh dill, which gives it a complete look and taste.

Kiyamali Atala is a rich and aromatic flour soup with minced meat, serving as a vivid example. Made from accessible ingredients, it combines a wealth of flavor with high nutritional value. The main component is tender beef or lamb meat (about 150 g per serving), giving the soup a deep and intense taste.
The preparation begins by heating fat—whether lard, vegetable, or clarified butter—to create an aromatic base for the subsequent ingredients. Then onions (2 heads) are fried in the hot fat, after which the minced meat is added and cooked until all the juice is released, revealing the full flavor potential. Next, water is poured into the pot and the mixture is brought to a boil, forming the base for the next stage.

Then flour diluted in water is added to the soup, giving the dish a thickness reminiscent of sour cream (about half a cup of flour per serving). It is important to salt thoroughly and stir constantly to avoid lumps and burning.

The soup is served generously seasoned with ground black pepper. Fresh herbs can be added upon request to enhance and refresh the flavor notes.

This soup not only has a rich taste but is also renowned for its health benefits. It is called the "source of strength." It is often prepared for women after childbirth to aid recovery, stimulate lactation, and strengthen immunity. Kiyamali Atala is not just a dish but a source of health and warmth that fills the body and soul with care.

Tuhum-barak is a dish with an unusual taste and an interesting method of preparation. For the dough, you will need 500 g of flour diluted with a glass of milk and half a teaspoon of salt, kneaded thoroughly until elastic. The dough is rolled out thinly and cut into squares about 5 cm or circles using a glass. In each circle, a “neck” is left for the filling, pinched two-thirds closed.

The filling is made from hard-boiled eggs (about 15 pieces), which are chopped finely. An alternative option is raw eggs beaten with salt and pepper, with the addition of onions fried in clarified butter (4-5 heads or a bunch of greens). Sesame seeds can be added optionally for aroma and texture. The mixture is cooled and lightly whipped.

The dough with filling is boiled in salted boiling water until the dumplings float to the surface, then cooked for another 2-3 minutes and carefully removed with a slotted spoon.
Tuhum-barak is served on a large plate, drizzled with sour cream or melted butter, and sprinkled with freshly ground pepper for a vibrant flavor.

Khunon" or "urama manti" is a fragrant steamed roll that impresses with its simplicity and variety of fillings. It is equally delicious served hot or cold, with filling options including meat (about 500 g per serving recommended), potatoes (3-4 tubers), or pumpkin (around 300 g), allowing everyone to choose to their liking. Meat and potatoes are best diced finely, while pumpkin is grated. The filling includes 50 g of finely chopped tail fat, 2-3 heads of thinly sliced onions, and a generous amount of fresh herbs, such as coriander or basil. It is seasoned with salt, freshly ground black pepper, cumin, and optionally a teaspoon of sugar for a richer taste.
For the dough, mix 0.5 cups of water, one egg, and half a teaspoon of salt, gradually adding 500 g of flour until a firm dough is formed. Divide the dough into 300 g portions, shape into balls, and let rest for 20 minutes. Then roll each ball into a thin circle about 55 cm in diameter. The sheets can be left whole or cut in half. They are brushed with melted butter, sour cream, kefir, or mayonnaise. Rolls are formed by placing the filling and rolling up, leaving a small gap at the edge. The optimal width of the roll is about 5 cm. Rolls are placed on buttered tiers of a steamer and cooked for about 40 minutes.

For the potato filling, there is an alternative method: onions are fried in 150 g of clarified butter, 2 tablespoons of tomato paste are added, cooled, mixed with finely chopped potatoes, seasoned with spices, and placed on the dough, then steamed for about 25 minutes.

Before serving, the roll is cut into portion pieces and arranged on a large dish. Grape vinegar is an excellent complement to the flavor of khunon.
There is also a more decorative preparation method — "Gul Khunon" or "flower khunon." The dough is cut with a wheel knife into strips 6 cm wide and 22 cm long, brushed with butter, filled, folded in half, and rolled so that the shaped edges of the dough with visible filling remain open. The result is elegant flower-shaped rolls, which are placed on tiers and steamed until fully cooked.