Incredibly tasty, bright and rich dishes of Uzbek cuisine are known to many since childhood. Pilaf, lagman, manti - only a small fraction of the dishes of the richest Uzbek cuisine. Over the millennia, it has absorbed many elements of the cultures of neighboring countries. In it you can find echoes of the Kazakh, Tatar, Russian, Mongolian, Uigur, Iranian, Tajik, Kyrgyz and other cuisines. Uzbeks made changes to each borrowed dish, preparing it in their own way. Dishes of Uzbek cuisine often combine many components and require special skill in cooking. Another feature of Uzbek cuisine is that one dish may have several cooking options. A vivid example of this is pilaf. A dish that has long outgrown the boundaries of the national and has become a brand is prepared everywhere in different ways, and everyone considers their recipe the only true one.
10. Beef Dolma
Opens a list of the best dishes of Uzbek cuisine beef dolma (tokosh). To taste, it is in no way inferior to the Caucasian dolma. For cooking you will need: beef pulp, round rice, beef tallow, onions, pickled grape leaves, garlic, cilantro, spices to taste. There is nothing complicated in making dolma. From beef, fat and onions, you need to make minced meat, add washed rice, salt, spices, garlic and herbs to it. Wrap minced meat in grape leaves. Lay the dolma in layers in a cauldron or a wide pan, pour water so that it slightly covers it. After boiling, dolma is cooked for 40 minutes over low heat. This delicious dish with herbs and sour cream is served.
9. Samsa
Samsa - One of the most popular dishes of Uzbek cuisine. The secret to making tender and juicy samsa is simple - you need not skimp on the amount of fat and try to cut the meat as small as possible. Like many other dishes of Uzbek cuisine, samsa has many cooking options: with meat filling, potatoes, pumpkin, cabbage, mushrooms, herbs, nuts, raisins.
To prepare samsa with meat filling, you will need: lamb minced meat, flour, onions, eggs, butter, zira, pepper, salt, sesame. Cooking minced meat and dough. On the rolls of dough rolled out, put the stuffing and form a triangle. Samsa put on a baking sheet, oiled. With a beaten egg, grease each triangle and sprinkle with sesame seeds. Bake samsa at a temperature of 200ºC for 40 minutes.
8. Pilaf
One of the best dishes of Uzbek cuisine - pilaf. In the traditional Uzbek pilaf, there are only seven main ingredients: meat, fat, onions, carrots, rice, water and salt. Everything else is optional. Any pilaf meat can be used: lamb, beef, poultry, horse meat. Sometimes pilaf is prepared without meat, replacing it with dried apricots, raisins, mushrooms. If it is not possible to use lamb tail fat, it can be replaced with vegetable oil. The best rice for a real Uzbek pilaf is a devzira. This is an ancient variety grown in the Ferghana Valley. Another important component, without which a good pilaf cannot be cooked, is a cast-iron cauldron.
7. Lagman
Lagman - One of the most popular dishes of Uzbek cuisine. In Central Asia, lagman is served as a first and second course. It is prepared from special noodles (in real lagman it must be handmade), meat and gravy from vegetables - waji. To prepare a lagman you need: lamb or beef, tomatoes, onions, carrots, herbs, spices, salt, as well as eggs and flour for making noodles.
6. Mastava
Mastava - not as famous as lagman, but no less tasty soup. This dish of Uzbek cuisine is prepared from vegetables and two types of meat. First, meat is fried in a cauldron, then onions, carrots, tomatoes are added to it. After the meat is soft, water is poured into the cauldron and rice and potatoes are added to the soup. The small meatballs formed from the minced meat are sent last to the soup. They give the mastava 10-15 minutes to cook and the delicious soup is ready. Do not forget to use spices and herbs in the cooking process: parsley, zira, basil, black pepper.
5. White Shurpa
White Shurpa, or oқ shўrva - one of the best dishes of Uzbek cuisine, which is prepared without frying the ingredients. This is the basic version of the famous Shurpa, in the form in which it was prepared thousands of years ago. The recipe can be complicated by adding other components to it. White shurpa is especially good in winter, because it perfectly warms a person. Preparing a dish of lamb or beef, fat tail fat, onions.
4. Dimlyama with tomatoes
The most delicious dishes of Uzbek cuisine include dimlyama with tomatoes. In a cauldron, it is necessary to heat the mutton fat and quickly fry pieces of meat in it. Then add the chopped onion rings, add the spices and simmer on the fire. From the same size fresh tomatoes, cut off the tops, lay on the meat and simmer on low heat for about two hours. Serve dimlyam together with a delicious sauce formed after cooking in a cauldron.
3. Salad Tashkent
Salad "Tashkent" - A very tasty, but little-known dish of Uzbek cuisine. There are several options for its preparation. For the classic "Tashkent" you will need: radish (can be replaced with radish), eggs, meat, onions.
Boil the eggs until cooked. Chop the radish in large strips. We also cut boiled meat into strips. Fry the chopped onion in a pan in vegetable oil. Mix radish, meat and onions, adding spices, homemade mayonnaise or kaymak. We spread the resulting mixture on a dish with a slide, decorate the salad with slices of meat and eggs, sprinkle with herbs and pour with mayonnaise.
2. Manty
Manti - One of the most popular dishes in Central Asia. There are many options for cooking manti: with meat, pumpkin, potatoes, cabbage, chickpeas and other fillings. This delicious dish of Uzbek cuisine is steamed, which allows you to save the nutritional value of all the ingredients.
1. Chuchwara
One of the best dishes of Uzbek cuisine is chuchvara. It is a soup with small dumplings. Chuchwara is served with narrow. The soup also includes tomato paste, black pepper, onion and bell pepper. Minced meat for chuchvara is prepared only from minced meat. Dumplings try to make as small as possible in size. As the filling, you can use not only meat, but also greens with fat tail fat and boiled eggs.