Uzbek meals
Uzbek cuisine is known for its rich tastes and variety. So popular are several Uzbek dishes that they can now be found in many countries around the world, yet to enjoy authentic Uzbek food you must, of course, go to the source itself.
Without a doubt, topping any list of traditional Uzbek dishes to try is plov. So tasty is Uzbek plov (pilaf) that it is included in the UNESCO Intangible Cultural Heritage List. If you have not tried this tasty dish made from meat, rice, vegetables and spices then you have not been to Uzbekistan, for this is the meal of choice to serve to guests.
PLOV
Each region in Uzbekistan has its own type of plov. For example, Tashkent plov is different from Samarkand and Khorezm plov. It is estimated that there are over 200 types of plov in the country, and even more family recipes. Special cooking methods and ingredients are passed from father to son and from oshpaz (cook) to student. The most famous type is teahouse plov, although the most delicious is said to be toi oshi (wedding plov) which contains chickpeas, raisins, quail eggs and kazy (horse meat sausage). Wherever you try pilaf, be it an expensive Tashkent restaurant or a small teahouse in Kashkadarya, it will not disappoint!
SHASHLIK
In Central Asian countries, including Uzbekistan, shish kebab is called shashlik. In Uzbekistan the word ‘kebab’ is usually associated with a separate dish called kazan-kabob, which has nothing to do with barbecue. Shashlik is skewered, marinated meat which is fried over charcoal or fruit tree firewood. Along with high-quality meat and firewood, the use of tail fat and a good marinade are essential for tasty shashlik. All shashlik is marinated, although each chef has his own secret recipe. The most common type of shashlik consists of beef chunks which are alternated on the skewer with tail fat, resulting in a juicy, flavorful kebab. Other popular varieties of shashlik in Uzbekistan include mutton shashlik, lyulya-kebab (ground shashlik), jigar (liver shashlik), chicken, vegetable and fish shashlik and even shashlik made from quail (bedona). With every variety, sliced onions sprinkled with vinegar are served alongside the kebab.
MANTY
Uzbek dough dishes are very diverse, yet a steamed meat dumpling called manty (manti) is a favorite of many. With its delicate dough and juicy filling, manty is filling and satisfying. Flour, water, salt and sometimes an egg are mixed together for the dough, which should be rolled out as thinly as possible without breaking. Ground beef is the most common filling, although manty with lamb, pumpkin or potatoes can occasionally be found. To prepare the filling, many finely chopped onions, salt and pepper are added to the filling of choice. The onions are essential, for they produce a juicy dish. When made with meat, tail fat is also added. The dough is cut into squares and a dollop of filling is placed on each. The manti is then folded shut, usually with the edges pulled back on both sides like an envelope. The dumplings are steamed in a special multi-tiered double boiler for 30-40 minutes, depending on the filling. A bowl of kaymak (a fermented milk product similar to sour cream) is served with manty. This traditional Uzbek dish is loved in every family. Like manty it is also steamed, yet it has a unique taste and is served with different condiments. The dough is kneaded in water (occasionally in milk), left to sit and rolled into a large circle of average thickness. The filling is spread on top before it is wrapped into a large roll. Hanum is traditionally made from potatoes and onions, and occasionally with minced meat or pumpkin. The rolled dough is placed in a double boiler which has been greased with sunflower oil and is cooked for 30-40 minutes, with meat varieties requiring a longer cooking time. Before serving, hanum is cut into pieces. It is usually eaten with a specially prepared tomato sauce.
PLOV
Each region in Uzbekistan has its own type of plov. For example, Tashkent plov is different from Samarkand and Khorezm plov. It is estimated that there are over 200 types of plov in the country, and even more family recipes. Special cooking methods and ingredients are passed from father to son and from oshpaz (cook) to student. The most famous type is teahouse plov, although the most delicious is said to be toi oshi (wedding plov) which contains chickpeas, raisins, quail eggs and kazy (horse meat sausage). Wherever you try pilaf, be it an expensive Tashkent restaurant or a small teahouse in Kashkadarya, it will not disappoint!
SHASHLIK
In Central Asian countries, including Uzbekistan, shish kebab is called shashlik. In Uzbekistan the word ‘kebab’ is usually associated with a separate dish called kazan-kabob, which has nothing to do with barbecue. Shashlik is skewered, marinated meat which is fried over charcoal or fruit tree firewood. Along with high-quality meat and firewood, the use of tail fat and a good marinade are essential for tasty shashlik. All shashlik is marinated, although each chef has his own secret recipe. The most common type of shashlik consists of beef chunks which are alternated on the skewer with tail fat, resulting in a juicy, flavorful kebab. Other popular varieties of shashlik in Uzbekistan include mutton shashlik, lyulya-kebab (ground shashlik), jigar (liver shashlik), chicken, vegetable and fish shashlik and even shashlik made from quail (bedona). With every variety, sliced onions sprinkled with vinegar are served alongside the kebab.
MANTY
Uzbek dough dishes are very diverse, yet a steamed meat dumpling called manty (manti) is a favorite of many. With its delicate dough and juicy filling, manty is filling and satisfying. Flour, water, salt and sometimes an egg are mixed together for the dough, which should be rolled out as thinly as possible without breaking. Ground beef is the most common filling, although manty with lamb, pumpkin or potatoes can occasionally be found. To prepare the filling, many finely chopped onions, salt and pepper are added to the filling of choice. The onions are essential, for they produce a juicy dish. When made with meat, tail fat is also added. The dough is cut into squares and a dollop of filling is placed on each. The manti is then folded shut, usually with the edges pulled back on both sides like an envelope. The dumplings are steamed in a special multi-tiered double boiler for 30-40 minutes, depending on the filling. A bowl of kaymak (a fermented milk product similar to sour cream) is served with manty. This traditional Uzbek dish is loved in every family. Like manty it is also steamed, yet it has a unique taste and is served with different condiments. The dough is kneaded in water (occasionally in milk), left to sit and rolled into a large circle of average thickness. The filling is spread on top before it is wrapped into a large roll. Hanum is traditionally made from potatoes and onions, and occasionally with minced meat or pumpkin. The rolled dough is placed in a double boiler which has been greased with sunflower oil and is cooked for 30-40 minutes, with meat varieties requiring a longer cooking time. Before serving, hanum is cut into pieces. It is usually eaten with a specially prepared tomato sauce.
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