Recipes
Recipes of Uzbek and Central Asian cuisine
This section gathers classic recipes from Uzbek cuisine, adapted for home and professional kitchens without losing the cultural logic. Each recipe is not a "simplified instruction" but a way to convey the rhythm and stages of traditional cooking: the right zirvak, resting under the lid, the brewing temperature for green tea, the chopped (not ground) filling of samsa. Grams and timings are given in metric units; products that are easier to pick up at Uzbek Bazaar are listed at the start of each recipe. The counter is open daily from 09:00 to 17:00, Rīgas Centrāltirgus, Nēģu iela 7.
plov · medium
Classic Uzbek pilaf
Basic Uzbek pilaf technique: zirvak from meat, onions and carrots, rice in an even layer, exposure under the lid. Reproduced for both home and large kitchen.
100 mine6 portionOpen the recipe.plov · medium
Samarkand pilaf
Samarkand pilaf: the layers are not mixed, the rice is served in a separate white cloud over a yellow-orange zirvak. A wedding table classic.
120 mine6 portionOpen the recipe.plov · medium
Fergana pilaf
Fergana pilaf: rice is mixed with zirvak, the texture is homogeneous, the emphasis on the pure taste of meat and carrots. The basic daily version of the Ferghana Valley.
105 mine6 portionOpen the recipe.plov · advanced
Wedding pilaf (Toshkent)
Toshkent wedding pilaf: the scale of a large Kazan, boiled carrots, raisins, nohat, beef and lamb at the same time. Holiday, solemn.
160 mine20 portionOpen the recipe.plov · medium
Green pilaf "Bahor"
Bahor is a spring green pilaf with a lot of fresh greens: cilantro, dill, green onions, spinach. Light, fragrant, seasonal.
110 mine6 portionOpen the recipe.soups · medium
Lagman (Uzbek noodles)
Lagman is a thick Uzbek soup with homemade drawn noodles, meat and vegetables. A classic of the Ferghana Valley's everyday lunch.
100 mine4 portionOpen the recipe.soups · easy
Shurpa with lamb
Shurpa is an Uzbek transparent soup with lamb, vegetables and greens. Quiet long cooking, light broth, whole large pieces.
110 mine6 portionOpen the recipe.soups · easy
Mastava (rice soup)
Mastava is an Uzbek thick soup with rice and tomato, with vegetables and pieces of meat. At home, it is cooked in one vault.
90 mine4 portionOpen the recipe.soups · easy
Mashhurda (mash soup)
Mashhurda is an Uzbek thick soup with mash, rice and meat, with rich spices. A hearty, warming, classic winter lunch.
105 mine4 portionOpen the recipe.pastries · medium
Samsa with beef
Classic samsa meat: layered dough, chopped beef with a lot of onions, pastries in the oven or tandyr until the ruddy crust.
100 mine8 portionOpen the recipe.pastries · medium
Samsa with pumpkin.
Seasonal Uzbek samsa with pumpkin and onions: sweet-salty filling, autumn version of the classic meat samsa. Served hot with tea.
95 mine8 portionOpen the recipe.mains · advanced
Coupled mantles
Uzbek mantas are large steam dumplings with chopped meat and large amounts of onions. Prepared in a manto cooker (cascande).
125 mine6 portionOpen the recipe.mains · medium
Chuchvara (Uzbek dumplings)
Chuchvars are small Uzbek dumplings, cooked in a rich meat broth with tomato, served as soup. A classic of everyday cuisine.
85 mine4 portionOpen the recipe.mains · medium
Beshbarmak
Beshbarmak is a Kazakh-Uzbek dish: boiled lamb or horse meat with wide noodles and onion broth. Served on a large dish, eaten by hand.
150 mine8 portionOpen the recipe.mains · easy
pickled kebabs
Uzbek kebabs: lamb in onion marinade with zira, cooked on coals. Juicy meat, ruddy crust, classic grill in Uzbekistan.
80 mine6 portionOpen the recipe.breads · medium
Uzbek flatbread non (tandyr)
Homemade Uzbek tortilla non in the oven: dough on leaven or yeast, tatted with chakic, pastries in extreme heat. A simulated tandoor at home.
135 mine4 portionOpen the recipe.breads · medium
Patyr (holiday cake)
Patyr is a festive Uzbek cake made of layered dough with chicken fat. Crunchy, dense, preparing for weddings and big holidays.
132 mine4 portionOpen the recipe.sweets · medium
Chuck-chuck (honey dessert)
Chuck-chuck - gold fried balls of dough glued with hot honey. Uzbek-Tatar dessert for tea for big holidays.
65 mine8 portionOpen the recipe.sweets · easy
Navat (Uzbek crystalline sugar)
Navat - crystalline brown sugar on a stick: a natural sweetness to Uzbek tea. You can cook at home with long exposure.
20 mine4 portionOpen the recipe.salads · easy
Achichuk (Uzbek tomato salad)
Achichuk is a simple Uzbek salad of tomatoes, onions and greens with vinegar. Light side dish for pilaf and kebab, prepared in 5 minutes.
15 mine4 portionOpen the recipe.drinks · easy
Kok-chai - Uzbek tea ritual
Uzbek ritual of green tea: proper brewing, warming the bowls, three times pouring, serving with dried fruits and navvat.
15 mine4 portionOpen the recipe.