Uzbek Food: 33 Traditional Dishes to Try

Updated September 2026, Uzbek Food: 33 Traditional Dishes to Try was originally published in March 2023

When most people picture Uzbekistan, they think of the blue-tiled monuments of Samarkand, the ancient streets of Bukhara, the walled city of Khiva, or the caravans that passed the Silk Road fortifications that once crossed Central Asia. But one of the best parts of traveling through Uzbekistan is sitting down to eat.

Uzbek food is hearty, filling, and heavily influenced by the cultures and trade routes that have crossed Central Asia for centuries. Rice, meat, noodles, bread, vegetables, dairy, and spices form the backbone of Uzbek cuisine, with dishes varying from region to region.

I first arrived in Uzbekistan as part of a larger Central Asia trip through Tajikistan, Kyrgyzstan, and Kazakhstan, crossing into Uzbekistan near Andijon. I had eaten plenty of Central Asian food before reaching the country, but Uzbekistan quickly became one of my favorite places in the region to eat.

There is plenty of meat on a traditional Uzbek table, particularly beef, lamb, and sometimes horse meat, but Uzbek cuisine is much more varied than that. Fresh salads, bread, soups, dumplings, noodles, vegetables, dairy products, sweets, and plenty of tea round out the table. Vegetarian travelers in Central Asia can also find options, especially if they know a few useful phrases for ordering food without meat.

From steaming plates of plov and hand-pulled lagman to green Khorezmian shivit oshi, flaky samsa, manti dumplings, fresh achichuk salad, and round loaves of non bread, there is a lot more to Uzbek food than plov.

After several trips through Uzbekistan and a frankly irresponsible amount of eating, these are 33 traditional Uzbek foods and drinks I recommend trying in Uzbekistan.

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Uzbek Food at a Glance

Category	What to try
Most famous Uzbek food	Plov
Best Uzbek food for meat lovers	Shashlik, tandoor meat, hasib
Best Uzbek noodles	Lagman, shivit oshi
Best Uzbek dumplings	Manti, chuchvara, honim
Best Uzbek snack	Samsa
Best Uzbek bread	Non
Best Uzbek salad	Achichuk
Best regional dish	Shivit oshi from Khorezm
Best Uzbek dessert	Halva, holvaytar
Traditional Uzbek drink	Chai
Vegetarian-friendly dishes	Achichuk, non, some manti, salads, vegetable shashlik
Dish you absolutely should not miss	Shivit oshi, samsa

Planning a trip to Uzbekistan? Don’t just eat in Tashkent. Some of the country’s most interesting dishes are strongly associated with particular regions, including shivit oshi and tukhum barak in Khorezm.

What Is Uzbek Food?

Uzbek food is the traditional cuisine of Uzbekistan, a Central Asian country whose culinary traditions have developed through centuries of interaction between settled agricultural communities, nomadic peoples, and Silk Road travelers.

Uzbek cuisine is known for rice dishes, meat, noodles, dumplings, bread, soups, fresh vegetables, dairy products, and tea. Lamb and beef are particularly common, while horse meat and horse sausage such as qazi also appear in traditional dishes.

The most famous Uzbek dish is plov, also called osh or palov. It is made with rice, meat, carrots, onions, and spices and is eaten throughout Uzbekistan. Plov is more than an everyday meal, too. It plays an important role in celebrations, hospitality, weddings, and other community events. UNESCO added the culture and tradition surrounding palov to its Representative List of the Intangible Cultural Heritage of Humanity in 2016.

Uzbek cuisine also changes noticeably from one region to another. Khorezm, for example, is famous for shivit oshi, bright green dill noodles served with a meat and vegetable sauce, while Khiva is also known for tukhum barak, an unusual dumpling filled with egg.

The result is a cuisine that feels distinctly Central Asian while also reflecting the enormous cultural crossroads that Uzbekistan has been for centuries.

Uzbek Cuisine and Central Asia

Uzbek cuisine doesn’t exist in isolation. Many dishes are shared across Central Asia, with versions of manti, lagman, shashlik, samsa, naryn, and other foods appearing in neighboring Tajikistan, Kyrgyzstan, Kazakhstan, and beyond. Centuries of trade, migration, and cultural exchange along the Silk Road helped create a culinary tradition with plenty of overlap between countries.

What makes Uzbek cuisine distinctive is the way these shared traditions have developed alongside Uzbekistan’s own regional cooking traditions.

What Does Uzbek Food Taste Like?

Uzbek food tends to be hearty rather than delicate. Many traditional dishes are built around meat, rice, noodles, bread, onions, carrots, potatoes, and warming spices such as cumin and black pepper.

Despite that, Uzbek cuisine isn’t necessarily spicy. The flavors tend to come more from slow cooking, browned meat, fragrant spices, fresh herbs, vegetables, and the smoky flavor of food cooked over charcoal or in a tandoor.

Fresh salads such as achichuk are an important counterpoint to the heavier dishes. You’ll also find plenty of yogurt, sour cream, fresh herbs, and tea on the table, which help balance richer meals.

And then there’s the bread. Lots of bread. More bread than you probably think you need. You will eat it anyway.

What to Eat in Uzbekistan: My Top 10

If you don’t have time to work your way through all 33 dishes, these are the Uzbek foods I’d prioritize:

• Plov for the quintessential Uzbek meal
• Shivit oshi in Khiva
• Shashlik with achichuk
• Samsa from a local bakery or bazaar
• Lagman if you love noodles
• Manti for steamed dumplings
• Tukhum barak in Khiva
• Non with practically everything
• Nohat shorak for something hearty and different
• Chai because no Uzbek meal feels complete without it

Traditional Uzbek Main Dishes

Plov

If you didn’t eat plov, were you really in Uzbekistan?

Plov, also called palov or osh, is the dish most closely associated with Uzbek cuisine and one of the must-try foods in Uzbekistan. You will find it everywhere, from neighborhood oshkhonas to enormous cauldrons feeding crowds at celebrations.

At its simplest, Uzbek plov is made with rice, meat, onions, carrots, and spices cooked in a qazan, a large Central Asian cooking vessel. But that description barely scratches the surface. Recipes and toppings vary between regions and even between individual cities.

Some of the versions you’ll encounter include Samarkand plov, often served with ingredients arranged separately; Bukhara’s bakhsh, a distinctive greenish-brown rice dish associated with the city’s Bukharan Jewish community; Fergana Valley plov, which can feature spicy chilies; and Tashkent-style plov.

Plov is also deeply connected to Uzbek hospitality and community life. UNESCO added plov to its Intangible Cultural Heritage list in 2016, recognizing the dish’s role in celebrations, hospitality, charity, and everyday life throughout Uzbekistan.

If you’re starting your Uzbekistan trip in Tashkent, head to Besh Qozon, formerly known as the Central Asian Plov Center, where you can watch huge qazans of plov being prepared before digging into a plate yourself.

Don’t leave Uzbekistan without trying plov.

The plov wars: Cities throughout Uzbekistan will argue that their plov is the best, even cities in the other Central Asian countries of Tajikistan, Kyrgyzstan, and Kazakhstan join this battle as well. Everywhere seems to have its own unique twist. You be the judge.

Shashlik

Shashlik is grilled meat cooked on skewers over charcoal, and it is one of the easiest Uzbek foods to fall in love with. Shashlik isn’t completely Uzbek either, it’s a popular food throughout all of Central Asia, Iran, and the former Soviet Union. The name shashlik is derived from Persian where in Farsi it’s pronounced shish-leek, meaning “six pieces”.

You’ll usually find skewers of lamb, beef, or chicken, along with farsh shashlik, made from seasoned ground meat. The best places cook the meat over a narrow charcoal grill, so you can usually smell the shashlik before you spot the restaurant.

Vegetarian travelers aren’t necessarily left out. Many restaurants can prepare vegetable shashlik with tomatoes, onions, bell peppers, potatoes, eggplant, or other vegetables.

For me, shashlik is best eaten with a pile of fresh achichuk salad, bread, and a cold drink. It’s simple food, but when the meat has picked up that smoky charcoal flavor, simple is exactly what you want.

Lagman

Lagman is one of my favorite dishes in Central Asia and one of the best Uzbek foods to try if you love noodles.

The dish is made with long, hand-pulled noodles served with meat and vegetables. In Uzbekistan, you’ll commonly find beef, bell pepper, onion, garlic, tomato, and cumin in the sauce.

There are several versions of lagman. Fried lagman is drier, with the noodles cooked or fried together with the other ingredients, while wetter versions come with more sauce. You can also find a soup-like version in which the noodles and meat are served in a flavorful broth.

Lagman is particularly associated with the wider Uyghur people, who fled through the Tien Shan Mountains to escape persecution by the Chinese government (full disclosure, it’s said that Uyghur lagman is an adaptation of noodle dishes originating in other parts of China further east). Lagman has become a staple of Uzbek cuisine.

If you like noodles, don’t skip this one.

Shivit Oshi

Shivit oshi is one of the most distinctive Uzbek foods you’ll encounter and a must-try traditional dish in Khiva and the Khorezm region.

The first thing you’ll notice is the color. Shivit oshi consists of bright green hand-made noodles colored with dill. The noodles are served with a meat and vegetable sauce, usually containing beef, onions, potatoes, and carrots, along with a dollop of sour cream or another sour-milk accompaniment.

It’s one of those dishes that looks almost too cheerful to be real, but it tastes surprisingly fresh and savory.

If you’re wondering what food to try in Khiva, put shivit oshi near the top of your list.

Manti 

Manti are large steamed dumplings filled with meat and onions and are one of the most popular dumpling dishes in Uzbek cuisine.

Traditional Uzbek manti are usually filled with beef or lamb, onions, spices, and sometimes fat from the tail of a sheep. They’re steamed rather than boiled and commonly served with sour cream or yogurt.

You’ll find manti throughout Uzbekistan, as well as elsewhere in Central Asia. There are also plenty of variations, including potato manti and pumpkin manti, which are particularly useful options for travelers looking for meat-free dishes.

Honim 

Honim is a steamed Uzbek dumpling similar to manti, but instead of individual dumplings, the dough is often rolled around a filling before being steamed and sliced.

At Chorsu Bazaar in Tashkent, I’ve had honim stuffed with thinly sliced potatoes and covered with a spicy tomato and chili sauce, then topped with fresh onion and dill.

You’ll find variations filled with potatoes, carrots, cabbage, or meat. If you spot honim at a bazaar or local restaurant, give it a try. It’s one of the less internationally famous Uzbek dishes, but that’s exactly why it’s worth ordering.

Dimlama

Dimlama is a traditional Uzbek stew made by slowly cooking meat and vegetables together in a large pot.

A typical version contains beef or lamb, potatoes, onions, carrots, cabbage, bell peppers, and sometimes tomatoes. The ingredients are layered and slowly cooked until the meat is tender and the vegetables have absorbed all those savory juices.

Dimlama is especially popular as a hearty seasonal dish and is also found elsewhere in Central Asia, particularly Kazakhstan and Kyrgyzstan.

Chuchvara 

Chuchvara are small Uzbek dumplings, similar to miniature manti, and they’re usually served either in a broth or fried (Uzbek: qovurma chuchvara).

In the soup version, the dumplings are cooked in a meat-based broth and commonly finished with fresh dill. Fried chuchvara, known as qovurma chuchvara, are crispier and often served with sour cream or yogurt.

If manti are the big dumpling of Uzbek cuisine, chuchvara are their smaller, snackable cousin.

Samsa

Samsa is one of the most common Uzbek snacks and one of the easiest traditional foods to try while traveling around Uzbekistan.

These flaky baked pastries are typically filled with beef or lamb, onions, cumin, and black pepper. You’ll find them in bazaars, bakeries, roadside stalls, and restaurants throughout the country.

Unlike the Indian samosa, which is generally fried, Uzbek samsa (as well as samsa throughout the Central Asia region) is traditionally baked in a tandoor oven. The result is a crisp, browned pastry surrounding a hot, juicy filling.

You can also find chicken, vegetable, and other variations.

For a cheap, filling snack while exploring an Uzbek bazaar, samsa is hard to beat.

Guzlama

Guzlama is a traditional Khorezmian fried pastry associated with Khiva and the surrounding region.

These crispy, empanada-like dumplings are commonly filled with chopped beef or lamb, potatoes, onions, cabbage, or carrots. Comparable to Afghanistan’s bulani.

I first really noticed guzlama while eating my way around Khiva, where they make a particularly good quick snack. They’re rich, crispy, and exactly the sort of thing that makes you think, “I’ll just have one,” before ordering another.

Hasib 

Hasib is a traditional Uzbek sausage made from mutton and encased in intestine. It is usually sliced and served with a rich meat broth.

If you’re adventurous with food, look for hasib in traditional markets and local eateries in Tashkent. The best place to try hasib is from the stalls of the Oqvat Bozari which is located between the dazzling blue domes of the Chorsu Bazaar in Tashkent.

It is very different from the Western sausages you may be used to and is a good example of the meat-heavy side of Uzbek cuisine.

Naryn

Naryn is a traditional Central Asian noodle dish made with boiled meat and noodles, and it is particularly associated with horse meat in Uzbekistan and its neighbors, Kazakhstan and Kyrgyzstan.

In Uzbekistan, you’ll encounter versions made with horse meat, beef, or lamb. Quruq naryn is served cold and relatively dry, while other versions are served warm with broth. In Kyrgyzstan, the dish is served in an onion sauce and called beshbarmak, meaning ‘five fingers’ and traditionally eaten with the hands. 

It isn’t my personal favorite Uzbek food, but it’s an important traditional dish and worth trying if you want to explore beyond the obvious choices.

Tabaka

Tabaka is a flattened chicken dish cooked under pressure until the skin becomes crisp and golden.

The dish is especially associated with Georgia, where it is known as tsitsila tabaka, but it spread throughout the former Soviet Union and can also be found in Uzbekistan.

In Uzbekistan, you’ll often find tabaka served as a substantial main course, sometimes alongside fresh vegetables, herbs, or other side dishes.

Tukhum Barak

Tukhum barak is a traditional Khorezmian dumpling from the Khiva region, filled with egg and folded into distinctive square shapes. Tukhum barak are ancient with a history stretching back over 1,000 years.  

The name refers to egg, and the preparation is unusual. Raw egg filling is placed inside thin squares of dough, which are quickly sealed and dropped into boiling water.

Tukhum barak is one of the foods that makes eating in Khiva particularly interesting because it is so closely tied to the local cuisine. Uzbekistan’s tourism authority specifically highlights tukhum barak as one of Khiva’s unusual regional dishes.

You’ll also encounter variations with different fillings, including sweeter versions.

Nohat Shorak 

Nohat shorak is a hearty Uzbek dish of chickpeas cooked with beef or lamb, usually served with onions and seasoned with cumin and black pepper.

It’s filling, warming, and particularly satisfying when you need something substantial after a long day of sightseeing.

If you’re looking for traditional Uzbek food that isn’t another plate of rice or noodles, nohat shorak is a good one to seek out.

Tandoor Meat

Tandoor meat is one of the great Uzbek dishes for meat lovers.

Large pieces of lamb are slow-cooked in a tandoor oven until the meat becomes incredibly tender. The combination of smoke, rendered fat, and slow cooking gives the meat a rich flavor that is completely different from grilled shashlik.

Look for tandoor meat at traditional restaurants and local eateries, particularly outside the most touristy areas.

Uzbek Soups and Stews

Shorbo 

Shorbo is a traditional Uzbek meat and vegetable soup found throughout Uzbekistan and across Central Asia.

The basic version combines beef or lamb with potatoes, carrots, onions, and herbs, although recipes vary between regions and restaurants. Cumin, black pepper, garlic, and fresh dill are commonly used to add flavor.

One version to look for is kuza shorbo, which is traditionally cooked and served in a clay pot with lamb, vegetables, and broth.

Shorbo is particularly good when traveling through Uzbekistan during the colder months, when a giant bowl of steaming soup is exactly what the doctor ordered.

Moshkhurda 

Moshkhurda is a hearty Uzbek soup made with mung beans, beef, rice, vegetables, and spices.

You’ll typically find mung beans cooked with beef, potatoes, carrots, onions, bell peppers, and rice to create a thick and filling soup.

Moshkhurda is one of my favorite Uzbek soups and a great choice after a long day of exploring. It’s filling without being quite as heavy as some of the country’s meat-and-rice dishes.

Mastava

Mastava is a traditional Uzbek rice soup made with meat, vegetables, and rice, usually finished with sour cream and fresh herbs.

Beef, potatoes, carrots, onions, garlic, and rice form the basis of many versions, although recipes vary.

You’ll also find mastava across the border in Tajikistan, where a similar dish is known as mastobo.

Uzbek Salads

Achichuk

Achichuk is one of the most common salads in Uzbek cuisine and the perfect fresh accompaniment to a heavy meal.

It’s a simple combination of thinly sliced tomatoes, cucumbers, onions, and fresh herbs such as dill.

For me, achichuk is practically mandatory when ordering shashlik. Add a splash of vinegar from the table and you’ve got the acidic, crunchy counterpoint needed to balance smoky grilled meat.

Bahor Salati

Bahor salati, meaning “spring salad,” is a colorful Uzbek salad traditionally associated with spring and the period around Nowruz.

Recipes vary, but you may find cucumber, radish, carrots, cabbage, tomatoes, and sweet peppers mixed together.

It’s fresh, crunchy, and a welcome change from the heavier dishes that dominate traditional Uzbek cuisine.

Uzbek Badamjan 

Uzbek badamjan is a popular eggplant salad made with grilled eggplant, peppers, radishes, herbs, oil, salt, and pepper.

It’s one of my favorite salads to order in Uzbekistan.

The name can be confusing for travelers familiar with Persian food. Badamjan means eggplant in Persian and Tajik, while the Uzbek word for eggplant is baqlajon. Uzbek badamjan is also quite different from the Iranian dishes that use the same word.

Uzbek Bread, Appetizers and Snacks

Non

Non is the traditional Uzbek bread served with practically every meal, and eating Uzbekistan without trying it would be a serious oversight.

Uzbek non is usually round and relatively flat, with a thicker outer edge and a decorative stamped center created using a chekich, a traditional bread stamp. It is baked in a tandoor oven, giving it a crisp exterior and soft interior.

There are numerous regional varieties, including Samarkand non, Tashkent non, Kokand non, Bukhara non, and katlama, among others.

Non also has cultural importance. Traditionally, the bread is torn by hand rather than cut with a knife, and placing it upside down is considered disrespectful.

And yes, you’ll probably become weirdly invested in finding your favorite version.

Challop 

Challop is a cold yogurt-based Uzbek dip or drink made with herbs and fresh vegetables.

You’ll commonly find cucumber, radish, dill, cilantro, and parsley mixed with yogurt or a fermented dairy base.

Challop is especially refreshing during Uzbekistan’s hot summer months and makes a nice contrast to heavier meat dishes.

Dolma

Dolma is another example of how broad the culinary influences on Uzbek cuisine can be.

In Uzbekistan, dolma may consist of grape leaves, cabbage leaves, or vegetables such as peppers stuffed with seasoned meat and rice.

You’ll find versions throughout the Middle East, Caucasus, Central Asia, and Balkans, so Uzbek dolma is best understood as part of a much wider regional food tradition.

Qurut 

Qurut is a salty, dried yogurt cheese found throughout Central Asia and one of the more unusual Uzbek snacks you will try.

Yogurt is strained until most of the liquid is removed, then shaped into small balls and dried until firm. The result is sour, salty, and intensely dairy-forward.

You’ll often see piles of qurut in Uzbek bazaars and roadside markets. There are also fried versions that become darker and richer.

It is definitely an acquired taste. I recommend buying one before buying an entire bag. Your taste buds deserve a trial period.

Suzma 

Suzma is a thick, tangy strained yogurt commonly served alongside Uzbek bread and other dishes.

It is often mixed with fresh herbs such as dill, parsley, or green onion and served as a dip or side dish.

Think of it as the Uzbek table’s answer to the question, “What if this bread needed even more dairy?”

Uzbek Drinks

Chai

Tea, or chai, is the most important traditional drink in Uzbekistan and an essential part of Uzbek hospitality.

You’ll commonly be offered black or green tea with meals, and tea is also an important part of welcoming guests into a home or restaurant.

Uzbek tea is traditionally served in a piala, a small bowl-like cup. One traditional tea-serving practice involves pouring tea into the cup and back into the pot several times before serving it to guests, although customs vary between households and regions.

If you’re invited into someone’s home in Uzbekistan, don’t be surprised if tea appears before the conversation really gets going. That’s hospitality doing its thing.

Traditional Uzbek Desserts and Sweets

Halva

Uzbek halva is a dense, fudge-like sweet commonly made with sugar syrup and oil, with different versions incorporating nuts and other flavorings.

Halva is found throughout Central Asia and the Middle East, but Uzbek markets have their own varieties.

Pashmak

Pashmak is a fine, fluffy Iranian-style confection similar to cotton candy that is also sold in Uzbekistan.

You’ll often find it piled high in bazaars and markets, where its wispy texture makes it hard to resist.

Parvada

Parvada is a traditional Uzbek hard candy made primarily from sugar, flour, and lemon juice.

It is commonly enjoyed with tea and is particularly easy to find in traditional markets.

Navat

Navat is crystallized sugar, essentially a form of rock candy traditionally enjoyed with tea in Uzbekistan and across Central Asia and Iran.

Rather than eating it like a normal piece of candy, you can let the sugar slowly dissolve into your tea. Uzbekistan either, they are commonly found in bazaars in Iran, Afghanistan, Tajikistan, and beyond.

Holvaytar

Holvaytar is a traditional Uzbek sweet made with flour, oil, sugar, and nuts.

It has a consistency somewhere between a loose halva and a sweet flour-based pudding.

Holvaytar also has an interesting social role in Uzbek culture and can be prepared or shared when welcoming neighbors into a new home.

Regional Uzbek Food to Try

Uzbek cuisine changes as you travel across the country, so don’t expect the exact same menu in Tashkent, Samarkand, Bukhara, and Khiva.

Tashkent

Tashkent is a great place to try plov, samsa, shashlik, lagman, manti, and traditional Uzbek soups. The capital also has the widest variety of restaurants, from casual markets to modern Uzbek restaurants. Also, do not pass up trying the tangy Tashkentskii chai.

Samarkand

Samarkand is particularly famous for its own style of Samarkand plov, as well as its distinctive round bread. The city is a good place to compare regional variations of dishes you’ve already encountered elsewhere.

Bukhara

Bukhara has a distinctive culinary identity, including bakhsh, a greenish-brown rice dish associated with the city’s Bukharan Jewish community. The city is also a great place to eat in traditional chaikhanas.

Khiva and Khorezm

If you’re a serious food traveler, Khiva is one of the most interesting places to eat in Uzbekistan. Don’t leave without trying shivit oshi and tukhum barak, two dishes strongly associated with Khorezm cuisine. Uzbekistan’s tourism authority specifically identifies shivit oshi as a traditional Khorezm dish.

Fergana Valley

The Fergana Valley has its own traditions of plov and other Central Asian dishes, with regional variations that can differ noticeably from those found in western Uzbekistan.

Vegetarian Uzbek Food

Uzbek cuisine is traditionally stars meat, but vegetarian travelers can still eat well in Uzbekistan with a little planning.

Some dishes to look for include:

• Achichuk
• Bahor salati
• Uzbek badamjan
• Non
• Suzma
• Qurut
• Vegetable shashlik
• Pumpkin manti
• Potato manti
• Some versions of lagman
• Vegetable samsa
• Fresh and dried fruit
• Chai

When ordering, go’shtsiz means “without meat” in Uzbek. In Russian you could aslo ask Без мяса (bez myasa). You can also ask whether a dish contains meat or meat broth, since something that looks vegetarian may still be cooked with meat stock.

Why You Need to Try Uzbek Cuisine

One of the things I love about traveling through Uzbekistan is that food never feels like an afterthought. It is part of the journey.

You might start the morning tearing apart a hot piece of non, stop for samsa at a bazaar, sit down to a steaming bowl of lagman for lunch, and end the day sharing plov around a giant table. And as you travel from Tashkent toward Samarkand, Bukhara, and Khiva, you’ll notice that the food changes with the landscape and history.

Plov may be the dish most closely associated with Uzbek cuisine, but it is only the beginning. The regional dishes are what make traveling through Uzbekistan particularly rewarding. Shivit oshi in Khiva, bakhsh in Bukhara, Samsa from a neighborhood bakery, and endless plates of achichuk and shashlik all tell a slightly different story about the country.

So come hungry. Uzbekistan has a lot more to offer than beautiful mosques and Silk Road cities.

Have any questions about any of these delicious Uzbek foods?

Ask in the comments section below.

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