must try foods in uzbekistan
PLOV
The Middle East and Central Asia are the origins of the nourishing rice pilaf known as plov. The dish is prepared by first sautéing meat, onions, and carrots in oil or fat, followed by the addition of rice, water or broth, and spices such as turmeric, cumin, and coriander. The national dish of Uzbekistan, plov, is a must-try while discussing cuisine from the country. In Uzbek tradition, plov is typically offered during weddings, festivals, and other important events, and it represents hospitality and charity.
LAGMAN
Another delectable dish from Uzbekistan that you should try is lagman, or “laghman.” This is a tasty and aromatic noodle dish that is well-liked by both visitors and Uzbek citizens. The cuisine consists of hand-pulled noodles cooked in a flavorful broth with vegetables, spices, and meat (lamb or beef). A variety of spices, including paprika, coriander, and cumin, are used to season the soup, giving it a flavorful and varied taste. Lagman, which may be eaten as a main course or as a soup and is typically served with salad or bread on the side, is a filling and cozy dish that is ideal for warming you up on a cold day. Both Lagman soup and Fried Lagman is my favourite.
SHASHLIK
Shashlik consists of skewered and grilled pieces of marinated meat, like beef, lamb or chicken. Known for its simplicity and irresistible flavor, shashlik is usually sliced into bite-sized cubes, the meat is marinated in a mixture of spices, vinegar, onions, and garlic to give it a deep, flavorful flavor. Shashlik is often served with traditional accompaniments like lavash (flatbread), fresh vegetables, and sometimes a yogurt-based sauce called ‘suzma’.
ACHICHUK
Type of Uzbek salad made with fresh onions, tomatoes, chili pepper, herbs, and seasonings known for its simple yet delightful combination of ingredients. You’ll often find achichuk served as a side dish along with plov or other Uzbek food. Its fresh flavors make achichuk a must-try Uzbekistan dish in summer.
SAMSA
Uzbekistan’s samsa is a savory pastry that is popular both as a snack and street food. The pastry is made by filling a thin layer of dough with a mixture of spiced ground meat, onions, and sometimes potatoes or pumpkins. Samsa is a common dish in Uzbek cooking, and you can get them from bakeries or food carts on the street. It is frequently served hot or cold with tea or another beverage. Eating samsa with hot tea is a traditional way to start the day in Uzbekistan, so be sure to try this for your breakfast.
MANTI
Manti are simply dumplings that are usually filled with a blend of different herbs, onions, and ground meat (such lamb or beef). Generally, a basic dough consisting of flour, water, and occasionally eggs is used to make the wrappers. They are served with yogurt for dipping, and in Uzbekistan, they are traditionally eaten without utensils so don’t be afraid to dive right in with your hands.
CHUCHVARA
Chuchvara, which are essentially little versions of Manti, are tasty little dumplings that can be eaten fried, steamed, or in a soup. Out of the three, the soup—which resembles Chinese wonton soup—was our favorite. This dish tastes even better when topped with a liberal amount of fresh dill and serves as a fantastic beginning to any meal in Uzbekistan!
SHURPA
A hearty soup known as shurpa is prepared by boiling meat—such as lamb or beef—with potatoes, onions, carrots, and a variety of spices. Shurpas have a unique and fragrant flavor that comes from the spices and long cooking method. Traditionally, shurpa is made by boiling the meat until it is soft and the flavor seeps into the broth. Afterwards, vegetables are added to enhance the flavor and texture of the broth. Fresh bread is frequently served with shish pyash, making it a full and satisfying must-try Uzbek cuisine.
