Uzbek Cuisine: 20 Most Delicious Uzbek Recipes
Source: Nadya Koval, AdobeStockA rich history combined with a mixed sedentary-nomadic lifestyle has made Uzbek cuisine one of the most diverse in its region. Many dishes have retained their traditional appearance and recipes to this day. And even such popular classics as pilaf or manti have their own peculiarities here. We share the best recipes!
1. Shakkarob Salad
Source: kartinkin.netAn excellent Uzbek salad for pilaf or roast.
You will need: 2 tomatoes, 1 onion, 3 sprigs of cilantro, salt, ground black pepper.
Preparation: Slice the tomatoes and onion into thin, almost transparent slices. Add spices and chopped cilantro, and mix the salad.
2. Basma
Source: m.ok.ruA versatile meat and vegetable dish for a large family.
You will need: 1 kg meat, 1 kg onion, 700 g potatoes, 700 g cabbage, 350 g carrots, 1 head garlic, spices.
Preparation: Cut the meat into medium pieces, mix with spices, and place in a cauldron. Layer onion half-rings, coarsely chopped carrots, potatoes, and garlic on top. For the top layer, add coarsely chopped cabbage and cover everything with a couple of whole leaves. Cook everything covered over medium heat for about 1 hour.
3. Uzbek Pilaf
Source: avto.goodfon.ruA simple pilaf recipe that even beginners can master.
You will need: 500 g lamb, 500 g rice, 500 g carrots, 2 onions, 1 head garlic, 1 chili pepper, 150 ml vegetable oil, cumin, spices.
Preparation: Chop the onion and lightly fry it in vegetable oil in a cauldron. Add the chopped meat and fry until almost cooked. Add the carrots cut into sticks, season, and fry for another couple of minutes.
Sprinkle the washed rice on top, pour in water, and bring to a boil. Add the peeled garlic head and chili. Add spices and cook everything covered over low heat for about 30 minutes until the rice is done.
4. Mastava
Source: recept-borscha.ruA popular Uzbek soup with fried meat. Traditionally prepared with lamb or beef.
You will need: 500 g meat, 200 g onion, 200 g carrots, 100 g bell pepper, 150 g turnip, 400 g potatoes, 300 g tomatoes, 100 g rice, 2 l water, cumin, coriander, chili flakes, and other spices.
Preparation: Dice all ingredients into small, uniform pieces. Fry the onion, add the meat, and fry for 15 minutes. Add turnip and carrots, and after 5 minutes, add bell pepper and tomatoes. After another 3 minutes, add potatoes, and after 5 minutes, all the spices.
Simmer the meat with vegetables for another 5 minutes, pour in water, bring to a boil, and cook for 10 minutes covered. Add rice and more spices, and cook the mastava for another 10 minutes until the rice is done.
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5. Zharkop
Source: pigmine.ruOne of the variations of Uzbek roast. This time we'll make it with beef!
You will need: 700 g beef, 1 kg potatoes, 1 onion, 1 tomato, 1 bell pepper, 200 g carrots, 1 tsp cumin, spices.
Preparation: Cut the beef into medium pieces and fry until golden brown in a cauldron. Add thinly sliced onion, and after a couple of minutes, carrot and pepper sticks. After that, add spices and coarsely chopped tomatoes, and mix thoroughly. Add potatoes, pour in water or broth, and cook the zharkop covered over low heat for about an hour.
6. Uzbek Shurpa with Chickpeas
Source: uzbekistangid.ruYou can use lamb instead of beef.
You will need: 500 g beef, 100 g chickpeas, 2 onions, 2 carrots, 2 tomatoes, 1 bell pepper, 6 potatoes, 1/3 cup vegetable oil, cumin, spices.
Preparation: Soak chickpeas overnight. Coarsely chop all ingredients, fry the onion, and add the beef. Fry a little more and add carrots. Pour in 5-6 cups of water, add chickpeas, and bring to a boil.
When the chickpeas are half cooked, add potatoes and bell pepper to the pot. Cook everything until the ingredients are done, and 10 minutes before the end, add tomatoes and spices.
7. Navruz Salad
Source: kartinkin.netA light and fresh spring salad with radishes, traditionally prepared for the spring holiday of the same name.
You will need: 600 g radishes, 1 bunch lettuce, 3 eggs, 4 green onion feathers, 4 sprigs each of cilantro and dill, spices, sour cream.
Preparation: Boil the eggs hard in advance so they cool down. Finely chop all ingredients, season the salad to taste, and dress it with sour cream.
8. Milk Soup with Peas and Pearl Barley
Source: pinterest.ruA very aromatic and hearty Uzbek dish.
You will need: 200 g peas, 1 onion, 100 g pearl barley, 400 ml milk, 50 g butter, 50 g greens, spices.
Preparation: Soak peas overnight. Mix them with washed pearl barley, cover with water, and bring to a boil. Add milk and butter, and cook over low heat until done. Separately fry finely chopped onion and add to the soup. Season and sprinkle with chopped herbs.
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9. Gyulchekhra
Source: cooking-24.ruOr, more simply – chicken in sour cream sauce.
You will need: 400 g chicken fillet, 1 onion, 1/2 cup milk, 7 tbsp sour cream, 4 cloves garlic, 1 bunch dill, spices.
Preparation: Lightly fry the garlic, add the chopped chicken, and fry until cooked. Pour in milk and sour cream, add spices, and simmer for 5-7 minutes. Separately fry the onion until golden. Add to the chicken along with chopped dill, and simmer for another 5 minutes.
10. Uzbek Lagman
Source: wums.ruA classic version with lamb and lagman noodles.
You will need: 700 g lamb, 400 g noodles, 5 potatoes, 4 tomatoes, 2 onions, 3 carrots, 1 bell pepper, 2 cups water, 100 ml vegetable oil, herbs, spices.
Preparation: Cut the onion, carrots, and bell pepper into strips, and fry for a couple of minutes in a cauldron with vegetable oil. Add the meat pieces and fry until golden brown. Add tomatoes, and simmer for 5 minutes. Pour in water, add spices to taste, and cook everything for another 15 minutes covered.
Add potatoes to the cauldron and continue cooking the lagman until they are done. Add herbs and spices, remove from heat, and let the dish steep. Separately boil the noodles, arrange them on plates, and add the meat with vegetables.
11. Uzbek Chebureki
Source: subscribe.ruThey can be made with various fillings, but we suggest the classic – with minced meat.
You will need: 3.5 cups flour, 1 cup water, 1 egg, 1 tbsp each of butter and vegetable oil, 0.5 tsp salt, 500 g minced meat, 1 onion, 1 bunch cilantro, spices.
Preparation: Mix hot water, salt, vegetable oil, and butter. Add the egg and mix again. Gradually add sifted flour and knead a stiff dough. Divide it into portions and roll into thin circles.
Finely chop the onion and cilantro, mix with minced meat, add spices and a little water. Place the filling on each flatbread, firmly pinch the edges, for example – press with a fork. Fry the chebureki until golden brown in deep fat.
12. Mashkhurda
Source: vkusnyashki.clubSomething between a soup and a thick mung bean porridge.
You will need: 500 g lamb, 500 g mung beans, 500 g tomatoes, 3 onions, 50 g fat tail fat, 3 tbsp vegetable oil, spices.
Preparation: Soak mung beans overnight. Coarsely chop the lamb, finely chop the fat tail fat and 2 onions. Render the fat tail fat in a cauldron with a spoon of vegetable oil. Add the meat and fry until half cooked. Add the onion, and fry for another 5-7 minutes.
Add the mung beans and pour in water so that it covers them by about 5 cm. Season, bring to a boil, and cook for 1 hour over low heat covered, adding water as needed. In the remaining oil, fry the remaining onion and sliced tomatoes until soft. Serve everything together.
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13. Dimlama
Source: stalic.livejournal.comAnother variation of stewed meat with vegetables.
You will need: 900 g lamb, 800 g new potatoes, 3 onions, 2 bell peppers, 1 zucchini, 1 carrot, 3-4 tomatoes, 100 g cabbage, 1 head garlic, 60 g fat tail fat, cumin, spices.
Preparation: Place sliced fat tail fat and lamb pieces at the bottom of a cauldron. Sprinkle with cumin and spices. Layer coarsely chopped onion, carrots, and bell pepper.
On top – whole new potatoes and sliced peeled tomatoes with zucchini. On these, place shredded cabbage and insert the head of garlic. Cover everything with whole cabbage leaves and simmer over low heat for 1.5 hours or more.
14. Samsa
Source: yandex.ruSmall triangular pastries with filling.
You will need: 500 g flour, 250 ml water, 100 g ghee, 500 g onion, 500 g lamb, 1 egg yolk, salt, spices.
Preparation: Knead a firm dough from water, flour, and salt, and leave it covered for half an hour. Roll it into a thin layer, grease with ghee, roll into a log, and cut into 18 pieces. Flatten each piece, place on parchment paper, and put in the freezer for half an hour.
Finely chop the lamb with onion and mix with spices. Roll out the dough pieces thinly, place a spoonful of filling on each, and fold into triangular envelopes. Brush them with egg yolk and bake in the oven for 30-35 minutes at 180 degrees Celsius.
15. Uzbek Manti with Meat and Pumpkin
Source: liveinternet.ruThe original filling here is especially good!
You will need: 500 g flour, 1/2 cup water, 1 egg, 700 g lamb, 300 g beef, 6 onions, 500 g pumpkin, 100 g fat tail fat, salt.
Preparation: Knead an elastic dough from egg, water, flour, and salt, and let it rest for half an hour. Finely chop all the meat, fat tail fat, onions, and pumpkin, mix, and season.
Roll out the dough and cut into small round flatbreads up to 2 mm thick. Place a spoonful of filling in each and pinch the edges into a pouch. Steam the manti using a special steamer for about 45 minutes.
16. Tuhum-Barak
Source: comments.botThis is something like dumplings, dough envelopes with an egg filling.
You will need: 1 cup flour, 50 ml milk, 3 eggs, 3 tbsp butter, spices and another 1 tbsp milk.
Preparation: Mix 1 egg, 50 ml milk, and sifted flour into a stiff dough. Lightly beat the remaining eggs and add milk, melted butter, and spices. Roll out the dough, cut it into rectangles, and pinch two rectangles into a pocket with one open side.
Pour the egg filling into this pocket, pinch it closed, and immediately send the tuhum-barak into boiling water before anything leaks out. Boil the envelopes for about 4 minutes.
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17. Parvarda
Source: argumentrus.ruA popular caramel sweet in the East, essentially homemade candies.
You will need: 1 cup sugar, 1/2 cup water, 1 tbsp lemon juice, 3 tbsp flour.
Preparation: Mix sugar, water, and lemon juice in a saucepan. Bring to a boil over medium heat, reduce heat, and reduce the syrup by almost half for 20-30 minutes, without stirring. Place a suitable mold in a bowl of ice, pour the syrup into it, and wait a couple of minutes.
Fold the edges of the syrup towards the center with a greased spatula – this way it will gradually form a lump. Place this lump in flour, roll it, and stretch the caramel with your hands into a long strand. Fold and stretch again until it hardens. Cut into small pieces, roll in flour again, and leave for an hour to fully harden.
18. Uzbek Flatbreads in the Oven
Source: barbeku-kamin-i-pech.ruQuick unleavened flatbreads for all occasions.
You will need: 500 g flour, 250 ml milk, 1 egg, 100 g butter, 1 tsp baking powder, 1 tsp salt, sesame seeds.
Preparation: Sift flour with salt and baking powder, make a well, and pour in milk with melted butter. Knead a smooth dough, let it rest for 15 minutes, divide into portions, roll into balls, and let rest for another 15 minutes.
Roll out each ball into a flatbread, prick with a fork, brush with beaten egg, and sprinkle with sesame seeds. Bake the flatbreads on parchment paper in the oven at 220 degrees Celsius for about 15 minutes.
19. Urama
Source: tasty-cooking.ruA simple oriental sweet that resembles "khvorost" cookies.
You will need: 400 g flour, 1 egg, 125 ml milk, 50 g sugar, 1 tbsp vodka, a pinch each of salt and baking soda.
Preparation: Beat the egg with sugar until foamy, add salt, baking soda, milk, and vodka. Beat again, gradually add sifted flour, and knead a stiff dough. Roll it into a sheet and cut into strips 3-4 cm wide. Wrap each strip spirally around a stick and deep-fry until golden brown.
20. Uzbek Vegetable Caviar
Source: zen.yandex.ruUzbek cuisine also features this popular appetizer!
You will need: 2 eggplants, 2 zucchinis, 2 onions, 2 tomatoes, 2 bell peppers, 60 ml vegetable oil, 2 cloves garlic, half a bunch of cilantro, spices.
Preparation: Finely chop all vegetables. Fry the onion in vegetable oil until golden. Add bell pepper, after a couple of minutes – eggplants, and then – zucchinis. At the very end, add tomatoes and simmer the vegetables until cooked. Add spices, chopped garlic, and cilantro, and simmer for another minute.
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