Main dishes


Uzbek Palov (Plov, Pilav, Osh) has a unique taste and comes out perfect for any time. The main thing about making Palov is the tender taste, the meat gets after being cooked under pressure with multiple spices. There are many recipes of Uzbek Palov. Palov is a traditional Uzbek main course food. If you ever visit Uzbekistan this is probably the most common food you will encounter. Every region in Uzbekistan has it's own version of Palov. Rice is the most important part of any Palov. Ingredients: fresh Lamb meat, onions, carrots, rice, ground cumin, whole cumin, freshly ground black pepper, salt, chickpeas and garlic bulb (optional), canola oil.


Ingredients: lamb, zucchinis, yellow zucchinis (summer squash), large onions, tomatoes, carrots, red bell peppers, eggplant, head of cabbage (remove core) and spices (salt, cumin, freshly ground black pepper).The main thing here is that the meat is on the bottom and that the cabbage covers everything.


Manti, also manty, mantu, mantou, are a type of dumpling in various Central Asian and Caucasian cuisines, closely related to the east Asian mantou. Manti dumplings archetypically consist of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper, either boiled or steamed. 'Manti' indicates either singular or plural.The manti filling is normally ground lamb (or beef or horse meat) spiced with black pepper, sometimes with the addition of chopped pumpkin or squash. Manti are cooked in a multi-level steamer and served topped with butter, sour cream, or onion (or garlic) sauce. When sold as street food, manti are typically presented sprinkled with hot red pepper powder.


Shurva is one of various kinds of soup or stew found in national cuisines across Eurasia. The term is of Turkic origin. As a rule, Shurva is prepared from mutton, however can be prepared from a bird, including small and wild. Greens and spices vary from region, however practically everywhere the structure includes parsley, fennel, a coriander, red pepper.

Shashlik (kebab)

Shashlik or Kabob ('Kabob' means any kind of grilled meat or/and meat together with vegitables) traditionally made of mutton, fried on metal or wooden rods The dishes, prepared on a spit, are traditional for many nations of the world and originate in prehistoric times, however as a shish kebab is called mutton, fried on metal or wooden rods.


Lagman — a popular Central Asian national dish of Uigurs, and also Uzbeks. Lagman is prepared from meat (mainly mutton), vegetables and special long noodles. Noodles pull in the special way, receiving from a test piece one long thread. At a broth considerable quantity, Lagman is similar to soup, at other ways of preparation — as noodles with sauce and a difficult stuffing. In Lagman spices and greens are added, and ate with sticks. There are various kinds Lagman.



Somsa — pies of various forms in the Uzbek, Tadjik and Uigur kitchens with a stuffing from meat (mainly mutton) and onions. The dough for Somsa always fresh, puff. Somsa is baked in Tandyr. In all cities and settlements of Uzbekistan, Tajikistan and East Turkestan somsa is sold in streets and on markets in booths and from trays, approximately the same as in the European cities hot dogs are sold. Somsa is also served at restaurants, but there it is baked from fancy pastry more often and has "the Europeanized" appearance.