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
25–36 of 40
Palov
Palov is an Uzbek rice pilaf typically prepared with rice, meat, carrots, onions, and oil, with regional variations such as chickpeas, garlic, or dried fruit.
Parvarda
Parvarda is a traditional Uzbek boiled sugar candy typically shaped into small pieces and dusted with flour.
Patyr Non
Patyr Non is a thick, enriched Uzbek flatbread typically baked from wheat flour with water, salt, butter or other fat, and sometimes milk or yeast.
Qovurma
Qovurma is a fried meat dish in which pieces of lamb are browned with onion and cooking oil until savory and tender.
Qozon Kabob
Qozon Kabob is a hot Uzbek meat-and-potato dish in which lamb and potatoes are browned and cooked together in a kazan with onion and spices.
Samsa
Samsa is a baked Kyrgyz pastry filled typically with seasoned lamb and onion inside wheat-flour dough.
Shashlik
Shashlik is a hot skewered-meat dish grilled over direct heat, commonly seasoned with onion, salt, vinegar, and spices.
Shirguruch
Shirguruch is an Uzbek rice-and-milk porridge cooked with sugar and commonly finished with butter.
Shirmoy Non
Shirmoy Non is a traditional Uzbek leavened bread made with wheat flour and chickpea flour, often seasoned with anise before baking.
Shivit Oshi
Shivit Oshi is an Uzbek dish of dill-colored wheat noodles served with a vegetable or meat sauce and often yogurt.
Shurpa
A hearty Turkmen meat soup typically made with lamb, potatoes, carrots, onions, water, and salt and served hot.
Sumalak
Sumalak is a thick, sweet Tajik wheat pudding made by cooking sprouted-wheat extract with flour and oil over a long period.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.