Uzbek Food: 33 Must-Try Dishes in Uzbekistan (End of 2025 Update)
Uzbek cuisine blends hearty Central Asian staples with influences from the Silk Road—Persian, Chinese, Russian, and more. Meat-heavy (lamb, beef, horse) but increasingly vegetarian-friendly (request “go’shtsiz” for without meat). Fresh salads, breads, and teas accompany every meal. Regional variations abound: Tashkent’s massive plov centers, Khiva’s dill-infused noodles, Fergana’s spicy twists.
Iconic Mains
Plov (Osh/Palov)
Uzbekistan’s national dish: rice pilaf with carrots, onions, meat (often lamb/beef), and spices like cumin. Variations include Samarkand (with chickpeas, quail egg) or wedding-style with horse sausage. Best at Tashkent’s Besh Qozon.
Shashlik
Grilled meat skewers—lamb, beef, chicken, or ground “farsh.” Marinated, charred over coals, served with onions and vinegar.
Lagman
Hand-pulled noodles in stir-fry (fried), soup, or saucy versions with beef, peppers, garlic.
Shivit Oshi
Khiva specialty: vibrant green dill-infused noodles with beef stew and sour cream.
Manti
Steamed dumplings filled with meat/onion, pumpkin, or potato.
Samsa
Flaky baked pastries stuffed with meat, onions, or veggies—tandoor oven essential.
Salads & Sides
Achichuk
Fresh tomato-onion salad with dill—perfect shashlik companion.
Non (Obi Non)
Round stamped bread, baked in tandoor—tear, never cut.
Drinks & Sweets
Chai
Black or green tea—hospitality symbol, sipped from pialas.
Halva
Sweet fudge-like treat, often sunflower-based.
Other highlights: Dimlama (veggie-meat stew), Chuchvara (tiny dumplings), Guzlama (Khiva fried pastries), Shorbo (soup).
Bazaars offer the freshest—Chorsu in Tashkent is legendary. Vegetarian options growing; pair everything with non and chai!