What to Eat in Uzbekistan: A Traveler's Guide to Uzbek Cuisine

Food is part of the journey

Uzbek cuisine reflects centuries of culinary traditions shaped by settled and nomadic communities across Central Asia. Uzbekistan Travel presents the country as a strong destination for gastronomic travel.

Plov: the iconic dish

Plov combines rice with ingredients such as meat, carrots, onions and spices. Recipes vary by region and household. In Uzbekistan, plov is more than an everyday meal: it is also associated with gatherings and hospitality.

Somsa

Somsa is a baked pastry with a savory filling, commonly meat and onion, though many variations exist. Freshly baked somsa is especially rewarding when eaten hot from a traditional oven.

Manti

Manti are steamed dumplings with savory fillings. They are usually larger than many East Asian dumplings and are commonly served with a simple accompaniment.

Shashlik

Shashlik is skewered grilled meat. It is a familiar sight at Uzbek restaurants and outdoor dining spots, with different cuts and preparations available.

Non: the bread on every table

Uzbek bread, or non, is a central part of meals. Round loaves are baked in a tandoor and often have decorative patterns pressed into the surface.

Regional specialties

Traveling through Uzbekistan reveals regional differences. Khorezm, for example, is associated with dishes such as shivit osh, while other regions have their own breads, soups, kebabs and pastries.

Tea and hospitality

Tea is closely associated with Uzbek hospitality. A meal can be as much about conversation and welcome as the food itself.

How to make food part of your itinerary

Try a local cooking class, visit a traditional market, eat at a family-style restaurant where available, and ask your guide which dishes are especially local to each region.