A FOOD TRADITION
Uzbek Cuisine
A Central Asian cooking tradition centered on rice pilafs, hand-shaped doughs, noodles, breads, meat dishes, soups, and seasonal sweets.
Dishes linked to this cuisine
1–12 of 40
Achichuk
A fresh Uzbek salad of sliced tomatoes and onions, often finished with basil, salt, and optional fresh chilli.
Atala
Atala is a warm Uzbek flour porridge made by cooking toasted wheat flour with water and oil, often enriched with milk.
Bogirsok
Bogirsok is a traditional Uzbek fried dough snack consisting of small, puffed pieces made with flour, yeast, water, and oil.
Chalop
A chilled Uzbek yogurt soup made with yogurt, cucumber, radish, herbs, green onion, water, and salt.
Chuchvara
Chuchvara is a boiled Central Asian dumpling made from wheat dough and filled with seasoned minced meat and onion, often served in broth.
Dimlama
Dimlama is a layered Central Asian stew of meat and vegetables slowly braised until tender in their own juices.
Gumma
Gumma is a savory Uzbek fried pastry filled most commonly with seasoned minced meat and onion, with regional versions using other fillings.
Halim
A slow-cooked Uzbek wheat-and-meat porridge made with hulled wheat, beef, onion, and cooking oil until thick and tender.
Halvaytar
A traditional Uzbek flour halva prepared by frying wheat flour in oil and combining it with a sugar-and-water syrup, sometimes with walnuts.
Jizz
Jizz is an Uzbek meat dish of lamb fried in its rendered fat or oil, commonly served with softened onion.
Kattama
Kattama is a layered Kazakh flatbread made by folding and frying dough, sometimes with an onion filling.
Kazan Kebab
Kazan Kebab is a kazan-cooked meat dish, commonly made with lamb, potatoes, and onion; regional preparations and cooking methods vary.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.