Uzbek cuisine is a hidden gem of Central Asia, packed with bold flavors, hearty dishes, and centuries-old traditions.
Think tender meats, fragrant spices, and doughy delights that’ll make your taste buds dance.
If you’ve never tried Uzbek food before, you’re in for a serious treat—it’s like comfort food, but with an exotic twist.
From sizzling kebabs to pillowy dumplings, these Uzbek recipes are absolute must-tries.
Whether you’re a seasoned home cook or just looking to spice up your dinner routine, these dishes will transport you straight to the bustling bazaars of Tashkent. Ready to dive in? Let’s get cooking!
1. Plov (Uzbek Rice Pilaf)
Ingredients:
- 2 cups long-grain rice (basmati works great)
- 1 lb lamb or beef, cubed
- 2 large carrots, julienned
- 1 large onion, thinly sliced
- 4 cloves garlic, whole
- 1 tsp cumin seeds
- ½ tsp coriander powder
- 1 tsp paprika
- ½ cup vegetable oil
- 4 cups water or broth
- Salt to taste
How to Make It:
Heat oil in a large pot (traditionally a kazan, but a Dutch oven works). Brown the meat, then add onions and carrots.
Sauté until soft. Stir in spices, then add rice and water. Bury the garlic cloves in the rice.
Cover and simmer on low until the rice is fluffy (about 30-40 minutes).
Why we chose it: Plov is Uzbekistan’s national dish, a one-pot wonder that’s rich, aromatic, and downright addictive.
Every family has their own twist, but the classic version is unbeatable.
2. Manti (Steamed Dumplings)
Ingredients:
- Dough: 3 cups flour, 1 cup water, 1 egg, ½ tsp salt
- Filling: 1 lb ground lamb or beef, 1 onion (finely chopped), 1 tsp cumin, salt, pepper
- Topping: Yogurt, melted butter, red pepper flakes
How to Make It:
Mix dough, knead, and rest for 30 mins. Roll thin, cut into squares. Fill with meat mixture, pinch edges to seal. Steam for 40 minutes. Serve with yogurt and butter.
Why this made our list: Manti are like Central Asian potstickers—juicy, flavorful, and perfect for sharing.
3. Lagman (Noodle Soup)
Ingredients:
- Broth: 1 lb beef, 8 cups water, 2 onions, 2 tomatoes, 2 bell peppers, 3 carrots
- Noodles: 3 cups flour, 1 egg, ½ cup water (or use store-bought)
- Spices: Cumin, coriander, paprika
How to Make It:
Simmer beef broth with veggies. Hand-pull or boil noodles separately. Combine and serve hot.
Why we selected it: Lagman is Uzbek comfort food at its finest—hearty, spicy, and slurp-worthy.
4. Samsa (Savory Pastries)
Ingredients:
- Dough: 3 cups flour, 1 cup water, ½ cup butter
- Filling: 1 lb minced lamb, 1 onion, 1 tsp cumin
How to Make It:
Roll dough, fill, shape into triangles. Bake at 375°F until golden.
Why this made our list: Flaky, meaty, and perfect for on-the-go snacking.
5. Shashlik (Grilled Kebabs)
Ingredients:
- 2 lbs lamb or beef, cubed
- 2 onions, sliced
- 1 tsp black pepper
- 1 tsp coriander
- Vinegar (for marinade)
How to Make It:
Marinate meat overnight. Skewer and grill until charred.
Why we chose it: Juicy, smoky, and a backyard BBQ game-changer.
6. Dimlama (Meat & Veggie Stew)
Ingredients:
- 1 lb lamb, 2 potatoes, 2 carrots, 1 cabbage, 2 tomatoes
How to Make It:
Layer ingredients in a pot, simmer until tender.
Why we selected it: A rustic, one-pot wonder bursting with flavor.
7. Chuchvara (Tiny Dumplings)
Ingredients:
- Dough (flour, water, egg)
- Filling (ground beef, onion, spices)
How to Make It:
Make tiny dumplings, boil, and serve in broth.
Why this made our list: Bite-sized, brothy, and oh-so-satisfying.
8. Norin (Horse Meat Noodles – Optional Substitute: Beef)
(Note: Traditional norin uses horse meat, but beef works too.)
Ingredients:
- 1 lb beef, thinly sliced
- Homemade noodles
- Yogurt, herbs
How to Make It:
Boil noodles, top with meat and yogurt.
Why we chose it: A unique, cold noodle dish with deep cultural roots.
9. Achichuk Salad (Tomato & Onion Salad)
Ingredients:
- 3 tomatoes, 1 onion, cilantro, salt, oil
How to Make It:
Chop, mix, and serve fresh.
Why this made our list: Simple, refreshing, and the perfect sidekick.
10. Halva (Sweet Dessert)
Ingredients:
- 1 cup flour, 1 cup sugar, ½ cup butter, nuts
How to Make It:
Toast flour, mix with melted sugar-butter, press into a mold.
Why we selected it: A crumbly, nutty dessert that’s pure bliss.
11. Non (Uzbek Flatbread)
Ingredients:
- 4 cups flour, 1 cup water, yeast, salt
How to Make It:
Knead, proof, stamp with designs, bake in a tandoor (or oven).
Why we chose it: No Uzbek meal is complete without this iconic bread.
Conclusion
Uzbek cuisine is a flavor-packed adventure waiting to happen in your kitchen.
Whether you’re whipping up a pot of plov or grilling shashlik, these recipes bring a taste of Central Asia right to your table.