Thanks to the preserved centuries-old culinary traditions and relations with neighboring countries, Uzbek cuisine is very diverse, so everyone can find something to their taste.
A feature of Uzbek cuisine is the use of high-calorie food using cottonseed oil, tail fat, various herbs and spices.
Particular attention is paid to traditional tandyr bread lepeshka (made in a special oven), which are considered table decorations and are always prepared for family celebrations and national holidays.
Considering that the countries of Central Asia have been raising livestock and animal husbandry since ancient times, meat is still the main part of the traditional and modern cuisine of the country and is widely used in the preparation of soups and hot dishes.
Below is a list of the most popular dishes in Uzbekistan that you should definitely try:
Pilaf
Pilaf occupies a special place among the dishes and is considered a symbol of Uzbek cuisine. The main ingredients are: carrots, rice, meat, onions and spices, but for a variety of flavors, raisins, barberry, quince, peas, garlic and many other products can be added.
Manty
Manty is a traditional dish of the peoples of Central Asia. It is steamed in a pressure cooker and consists of dough and meat filling. Most often, lamb or beef is used as a filling, but it can also be cooked with pumpkin or potatoes. It is recommended to try all kinds.
Dolma
Many peoples of Central Asia have this dish, but each people has its own way of preparing. Traditional Uzbek dolma made from meat, vegetables and fresh grape leaves.
To prepare it, the meat is finely chopped, rice, onions, eggs and various seasonings are added, wrapped in grape leaves and simmered over low heat for about 50 minutes. There are also options for sweet dolma, with the addition of prunes, walnuts, dried apricots, etc.
Grape leaves for this dish are usually harvested in the spring when they are young and soft, and then preserved so that dolma can be prepared at any time of the year.
Kovurma lagman
Translated from the Uzbek language, kovurma lagman means fried lagman. This is a very hearty dish made from homemade dough with eggs, peppers, tomatoes, carrots, green radishes, cabbage, potatoes and eggplants and sprinkled with parsley, cilantro, celery.
Depending on the region, the preparation of lagman may differ, for example, in Khorezm, lagman is served with a sauce based on a sour-milk drink with sour cream.
There are special lagman places in Uzbekistan where you can taste the real kovurma lagman.
