Central Asia
Food of Uzbekistan
The 5 most iconic national dishes of Uzbekistan — real photos, key ingredients and tasty facts behind every plate.
Asia
Plov
Uzbekistan’s signature rice dish, cooked in a kazan with meat, carrots, onions and spices until rich and aromatic. It is hearty, oily and deeply savory, and is central to everyday meals and celebrations alike.
Did you know?
Uzbek palov culture is so important that it was inscribed by UNESCO on the Intangible Cultural Heritage list in 2016.
Samsa
A baked pastry, usually triangular, filled with minced meat and onions and traditionally cooked in a tandoor oven. The crust is flaky or crisp, while the filling is juicy and peppery.
Did you know?
Unlike many Central Asian fried snacks, classic Uzbek samsa is characteristically baked against the walls of a tandoor.
Shashlik
Skewered and grilled cubes of marinated meat, often lamb, served hot with sliced onions and bread. It is smoky, juicy and one of the most recognizable grilled foods across Uzbekistan.
Did you know?
The word shashlik comes from a Turkic-rooted term referring to meat cooked on a skewer.
Lagman
A substantial noodle dish of hand-pulled noodles topped or simmered with meat and vegetables in a rich sauce or broth. It is slurpable, peppery and especially associated with Central Asian Uyghur and Uzbek cooking.
Did you know?
Its hand-pulled noodle tradition links it to the broader culinary world of Xinjiang and Central Asia.
Manti
Large steamed dumplings filled with minced meat and onions, often served with sour cream or a light topping. They are soft, juicy and a beloved comfort food in Uzbek homes.
Did you know?
Manti are part of a vast dumpling tradition stretching from Central Asia across the old Silk Road.