Uzbek food is generous, warming and built around bread, meat and fresh vegetables. If you are visiting for the first time, start with these ten dishes.
Plov: the national dish of rice, carrots and lamb cooked in a cauldron, traditionally eaten at lunch.
Non: round tandir bread, stamped with patterns. Never place it upside down; it is a sign of respect.
Samsa: flaky pastry filled with meat, pumpkin or potato, baked against the tandir wall.
Lagman: hand-pulled noodles with a rich meat and vegetable sauce.
Manti: large steamed dumplings, served with sour cream or yoghurt.
Shashlik: skewers grilled over coals, served with sliced onion and vinegar.
Shurpa: a clear, slow-cooked soup with meat and vegetables.
Chuchvara: small dumplings, in broth or fried.
Dimlama: a slow-braised stew of meat and seasonal vegetables.
Norin: finely cut noodles with horse meat, a speciality worth trying once.
In Uzbekistan, bread is never placed upside down. Every meal begins with respect.
How to eat like a local
Meals begin with green tea, poured and returned to the pot three times to brew. Salads like achichuk (tomato and onion) cut through rich dishes. Leave room for fresh fruit: Uzbek melons and grapes are legendary in late summer.
