🇺🇿Uzbek Recipes
Discover Uzbek cuisine — plov, samsa, lagman, manti, and the Silk Road Central-Asian table.
3 recipes
Uzbek cuisine is the heart of Central Asian Silk Road cooking, built on rice, lamb, and wheat noodles. Plov (osh — rice pilaf with lamb, carrots, and cumin cooked in a kazan) is the national dish, prepared communally at celebrations. Samsa (baked stuffed pastries), lagman (hand-pulled noodles), and manti (steamed dumplings) anchor the canon. Distinct from neighbouring cuisines through the kazan/tandir traditions and non bread.
🧂 Essential Pantry
Rice (devzira)Lamb & beefCarrots (yellow + red)Cumin (zira)Cottonseed/sesame oilWheat flour (for noodles)ChickpeasOnionsQuinceNon (tandir bread)
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mediumUzbek · Stews
Uzbek Dimlama (Dimlama) — Layered Lamb and Vegetable Stew
Dimlama is an Uzbek layered braise of lamb, cabbage, potatoes, and summer vegetables steamed in their own juices. Unlike plov or shurpa, it is not stirred; it is uncovered at the table and served with non or lepyoshka.
125 min 6 535 cal
