Ultimate Guide to Uzbek Cuisine: 15 Must-Try Dishes

Uzbek cuisine is one of Central Asia's greatest treasures – hearty, flavorful, and steeped in Silk Road history. From the legendary plov to fresh tandoor breads, here's everything you need to know about eating in Uzbekistan.

The Big Three: Essential Uzbek Dishes

1. Plov (Osh) – The King of Uzbek Cuisine

Plov is not just food – it's a cultural institution. This rice dish cooked with meat, carrots, and spices is served at every celebration. Each region has its own variation:

• Samarkand plov – Lighter, with chickpeas and raisins
• Tashkent plov – Richer, with more meat and fat
• Bukhara plov – Includes quince in autumn
• Fergana plov – The spiciest version

"A true plov master (oshpaz) is one of the most respected people in Uzbek society."

When to eat: Traditionally served at lunch. Find it at any "oshxona" (plov house) – arrive before noon for the freshest plov!

2. Shashlik – Central Asian BBQ

Skewered and grilled meat, usually lamb or beef, marinated in onions and spices. The best shashlik is cooked over charcoal from fruit tree wood.

Varieties: Lamb, beef, chicken, liver, and the fatty "dumba" (sheep tail fat – don't knock it until you try it!).

3. Samsa – The Perfect Pastry

Flaky pastry filled with spiced meat and onions, baked in a tandoor oven. The best samsa has a crispy exterior and juicy interior.

Types: Meat, pumpkin, spinach, and potato. The triangular shape is traditional in Samarkand.

Soups and Starters

4. Lagman – Noodle Soup

Hand-pulled noodles in a rich tomato-based broth with vegetables and meat. A Silk Road classic showing Chinese influence.

5. Shurpa – Meat and Vegetable Soup

A hearty, clear broth with large chunks of lamb, potatoes, carrots, and tomatoes. Perfect for cold weather.

6. Manti – Steamed Dumplings

Large dumplings filled with spiced meat and onions, served with sour cream or vinegar sauce.

7. Chuchvara – Small Dumplings

Smaller dumplings served in broth or fried. Like tiny meat-filled pillows.

Breads

8. Non (Lepyoshka) – Tandoor Bread

Round, decorated flatbread baked on tandoor walls. Every city has its own style:

• Samarkand non – Famous throughout Central Asia
• Obi-non – Softer, with water
• Patyr – Richer, with butter and milk

Cultural note: Bread is sacred – never throw it away or place it upside down.

Street Food and Snacks

9. Qazi – Horse Meat Sausage

A delicacy made from horse meat, served sliced as an appetizer. Rich and slightly sweet.

10. Norin – Cold Noodles with Horse Meat

Finely cut noodles with shredded horse meat and onions. A traditional dish from the steppes.

11. Somsa Tandir – Fresh from the Oven

Watch for street vendors pulling fresh samsa from clay ovens – nothing beats eating one immediately!

Sweets and Desserts

12. Halva

Dense, sweet confection made from flour, sugar, and oil. Samarkand halva is famous throughout Central Asia.

13. Navat – Crystallized Sugar

Large sugar crystals on strings, traditionally served with tea. Makes green tea extra special.

14. Fresh Fruits

Uzbekistan is famous for its fruits: melons from Bukhara, grapes from Samarkand, pomegranates from Fergana. Summer and autumn are fruit paradise!

Drinks

15. Green Tea (Ko'k Choy)

The national drink, served in beautiful teapots ("choynaki"). Always poured three times before drinking (the "loyqa" ritual).

Tea etiquette: A half-filled cup means welcome and frequent refills. A full cup means "please leave."

Where to Eat in Uzbekistan

• Oshxona – Plov restaurants, best before noon
• Choyxona – Tea houses, great for relaxing
• Bazaars – Best street food and fresh produce
• Family restaurants – Most authentic home-style cooking

Dining Etiquette Tips

• Wash hands before meals (there's always a sink or jug provided)
• The eldest person starts eating first
• Accepting second helpings is polite
• Never point your feet at the table or food
• Thank the host by saying "Rahmat"