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
13–24 of 40
Khanum
Khanum is an Uzbek steamed rolled dough dish typically filled with potato and onion, pumpkin and onion, or meat and onion.
Kuksi
Kuksi is a Koryo-Saram Korean-diaspora noodle dish established in Central Asia and especially associated with Uzbekistan, made with wheat noodles, seasoned broth, meat, vegetables, and often egg.
Kulcha Non
Kulcha Non is a small, thick Uzbek round bread baked from a yeasted wheat-flour dough that may be enriched with fat or dairy.
Lagman
Uzbek lagman is a hot noodle dish of wheat noodles served with lamb and a seasoned stew of onion, tomato, and bell pepper.
Manti
Manti is an Armenian dumpling made from wheat dough filled with seasoned minced meat and onion, often served with yogurt.
Mastava
Mastava is an Uzbek rice soup combining meat, rice, potatoes, carrots, onions, and tomatoes, often finished with herbs or yogurt.
Moshkhurda
Moshkhurda is a hot Uzbek mung-bean soup or stew made with mung beans, rice, vegetables, and commonly lamb or beef.
Moshkichiri
Moshkichiri is a hot Uzbek mung-bean and rice dish cooked with onion, oil, vegetables, and often meat.
Nisholda
A traditional Uzbek whipped dessert made from egg whites and sugar syrup, commonly flavored and stabilized with licorice-root decoction.
Nohat Shorak
Nohat Shorak is a hot Uzbek chickpea soup or broth dish typically prepared with chickpeas, lamb or beef, onion, carrot, and sometimes potato.
Norin
Uzbek norin is a cold or room-temperature dish of thin wheat noodles layered with sliced horse meat and onion.
Obi Non
Obi non is a round Uzbek tandoor bread made from leavened wheat dough and baked until firm on the outside with a chewy interior.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.