This country is perfect for those who are interested in gastronomic tours! Dishes of Uzbek national cuisine deserve special attention, you will definitely not remain indifferent. We tell you what is worth trying in different cities of Uzbekistan.
Pilau
It is he who is primarily associated with Uzbek cuisine and is the hallmark of the country. As you have already understood, you simply must taste pilaf! By the way, in Tashkent, Samarkand, Bukhara, the recipe for cooking is slightly different.
For the preparation of pilaf use rice, lamb, onions, carrots (fried in fat), spices. All ingredients are prepared in one container - cauldron. Usually pilaf is served on a large plate for several people.
Laghman
The composition of the dish is quite simple, while it is tasty and pleasant. Made with lamb, vegetables and handmade noodles. The dish is of two types: chuzma-lagman (stretching) and kesma-lagman (cut). Wherever you try it, you will be delighted with the dish, although in the regions its recipe is somewhat different.
Manty
Uzbeks prepare mantas for a couple of thin tender dough. Filled, as a rule, with lamb or other meat. There is also a vegetarian option: mantas with vegetables. The dish is served with fried onions and katyk - a fermented milk drink resembling kefir.
Dymlyama
We can say that it is hot in Uzbek. The meat is poured with broth or fat, then put layers of stewed vegetables (potatoes, cabbage, eggplant and not only). There are also spices. Meat langoating on low heat is impregnated with vegetable juices, so you get a delicate dish that melts in your mouth.
Sumalyak
This dish, served to the festive table, has practically no analogues. Preparation of sumalak takes a day. In consistency, it is creamy, and also very useful - adjusts the work of the intestine. The main ingredient is sprouted wheat, which is boiled in cotton oil for about 20 hours. Usually it is prepared on the holiday of spring - Navruz,but many restaurants serve it all year round.
Chuchwara
It is believed that the analogue of the dish can be called dumplings. They are united by the shape and composition of the dough, but otherwise they differ. Since Uzbeks do not eat pork, chuchvara is stuffed with lamb or beef. The meat is finely chopped, mixed with onions and cumin. It becomes like a soup with dumplings - thick and fragrant due to the addition of tomatoes, paprika, pepper. Chuchvara is worth a try!
Shurpa
It is unlikely that you will be able to pass by such a dish: it is very common and deserves tasting. It is served in different ways: in the form of soup or, conversely, as a roast. Essential ingredients are lamb, potatoes, onions, carrots. Although it belongs not only to the national cuisine of Uzbekistan, there is a local feature - the abundance of basil and cumin.
Samsa
What does samsa look like? On delicious meat pies. Uzbeks bake samsa in a tandoor and serve hot. The most popular filling is lamb meat, but you can take it with chicken or vegetables. On top of the samsa sprinkle with black sesame, and spices are added inside.
Patyr
On the street you can find a lot of places to find this product! A wonderful representative of Uzbek pastries - fresh, delicious cake. Although the composition of the patyr is quite simple, there is something special about it: a crispy crust, a delicate middle...
Halvaitar
For sweet lovers: oriental sweets are common in Uzbekistan. Of the less familiar to us is halvaitar, which some call liquid halva, although this is not entirely true. To prepare dessert, fry flour with sugar, gradually adding hot oil. Then add sesame, nuts or dried fruits.
Gastronomic journey
You can independently learn the national cuisine of Uzbekistan, although, of course, it is much more interesting to become a participant in a thematic tour. So far, such events are not too developed at the official level, but if desired, you can find decent options.
