TRAVEL GUIDE
The Taste of Uzbek Cuisine

Let us introduce you Top 10 most delicious and popular national dishes to taste during your travel days in Uzbekistan. So, pack your appetite and let’s go!

1. Naryn

Naryn is a famous dish in Central Asia. It is cooked in different ways, depending on the region. In Uzbek cuisine, Naryn is a pasta dish, made with fresh hand-rolled noodles and horse meat. Naryn can be eaten as a cold pasta dish (kuruk Naryn – dry Naryn) or as a hot noodle soup (khul Naryn – wet Naryn). Usually, Naryn portion includes cold homemade pasta, the shredded meat of beef or lamb, slices of horse meat sausage (Kazy), and fresh minced onion. Also, a warm broth in a separate bowl compliments the portion.           

2. Kebab

Kebab dish is all about grilled juicy meat. It can be made of lamb, beef, lamb or chicken. The dish is cooked on a long and narrow grill, called mangal. The main secret of delicious Uzbek Kebab is lamb's tail fat and the marination process.The dish is usually served with fresh minced onions and grilled vegetables, such as bell peppers, mushrooms, and tomatoes.                                                                                                                                                 

3. Tukhum Barak

Tuxum Barak is represented by dough pockets, filled with boiled eggs. It is slightly similar to Ukranian dumplings. They say that Tukhum Barak used to be a "secret weapon" of the local male rulers. They were eating this dish before visiting their numerous wifes.       

4. Gumma

It is a specific fluffy fried patty, filled with offal. We agree it does not sound very tasty. However, risky and curious people will try and love it - trust us.                   

5. Kazan Kabob

Once you try this dish, you will never forget the taste of it. Kazan Kabob is made of beef or lamb, potatoes, onions, and tomatoes, that are stewed in a big pot for many hours.                                                                                     

6. Somsa

Somsa is about small meat pies, that can be filled with meat and onions, pumpkin, potatoes, and even greens. Somsa has various shapes, depending on a stuffing. Traditionally Uzbek flaky somsa is made of puff pastry and is baked it in tandyr - the Central Asian-hearth furnace of the special form.           

7. Palov

Palov is the king of Uzbek cuisine. It is prepared during the wedding feast, to welcome honorable guests, to celebrate big national holidays or just for family dinners. There are more than sixty recipes for cooking traditional Uzbek palov. According to a rather mnemonic legend, the two words meaning plov in Uzbek, palov-osh, would be an acronym for the ingredients it contains: Piyez (onion), Ayez (carrot), Lakhm (meat), Olio (fat), Vyet (salt), Ob (water), and Shaly (rice). The dish gets a specific taste due to a few spices, such as coriander seeds and wild cumin. Palov is cooked in a large pot, similar to a wok.                                            

8. Manty

Manti is big steamed dumplings, made of one or a combination of the following ingredients: lamb, beef, potato or pumpkin, with fat, often added to the meat. Traditional Uzbek manty is cooked in multi-level metal steamer called “manty koskon”, which consists of layered pots with holes that are placed over a boiling stock and water. Manty is usually topped with butter and served with sour cream and black pepper. 

9. Shurpa

Shurpa is the main first course of Uzbek cuisine. It is made of meat, sliced carrots, potatoes and onion. There are “Kaynatma Shurpa” (shurpa from fresh meat) and “Kovurma Shurpa” (shurpa from fried meat) in Uzbek cuisine. This dish has gentle taste and aroma, as meat and vegetables of it is cooked in large pieces, and the process should be done on a slow fire, avoiding vigorous boil.                                  

10. Dimlama

Dimlama is a stew, made of meat, potatoes, onions and other various vegetables. Meat and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juice. Dimlama is usually cooked during spring and summer when there is a wide choice of vegetables.

Taste Your Trip in Uzbekistan!

You are invited to check out the related tour, called Indulge in Gastronomy.


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