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Uzbekistan Recipes
Silk Road crossroads where rice is cooked in cauldrons. Not sure what to eat in Uzbekistan? Start with Dimlama (Layered Steamed Stew), Samsa, Chak-Chak and Katlama. Here are 6 authentic Uzbekistan recipes, each from a specific region, with cultural context and dietary substitutions for every table.
6 recipes
Uzbek PlovTashkent, Uzbekistan · medium · 95 minSilk Road rice cooked in one kazan with lamb, mountains of carrots, cumin, and whole garlic heads.
KatlamaTashkent, Uzbekistan · medium · 45 minFlaky, layered pan-fried flatbread brushed with oil and folded, a Central Asian morning staple.
SamsaTashkent, Uzbekistan · medium · 70 minFlaky baked pastries filled with spiced lamb and onion, blistered golden in a tandoor, a Silk Road staple.
Chak-ChakTashkent, Uzbekistan · medium · 55 minCrisp fried dough pieces bound in warm honey syrup into a sticky golden mound, a Central Asian celebration sweet.
Shurpa (Lamb and Vegetable Soup)Tashkent, Uzbekistan · easy · 140 minA slow-simmered Uzbek soup of bone-in lamb and large chunks of vegetables in a clear golden broth, finished with dill and cilantro.
Dimlama (Layered Steamed Stew)Tashkent, Uzbekistan · easy · 210 minAn Uzbek one-pot stew of meat and vegetables layered in a sealed pot and cooked in their own steam and juices until everything is meltingly tender.
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