A hearty rice dish cooked with tender lamb, carrots, onions and aromatic spices.

Marinated and grilled meat skewers, traditionally made with lamb.

Flaky pastries filled with minced meat, onions and spices, baked until golden.

Hand-pulled noodles served in a rich broth with meat and vegetables.

A traditional dish of hand-rolled noodles mixed with finely chopped horse meat or beef.

Steamed dumplings filled with minced meat, onions, and spices, typically served with yogurt.

A round flatbread with a decorated center, traditionally baked in a tandoor oven.

A layered pot dish of meat, vegetables, and potatoes slowly cooked in their own juices.

Tiny meat-filled dumplings served in a clear soup with herbs and vegetables.

A hearty soup made with lamb, vegetables, and aromatic spices.

A traditional dish of boiled meat served over flat noodles with onion sauce.

A steamed roll made with thin dough filled with vegetables and sometimes meat.

A traditional Uzbek salad made with thinly sliced tomatoes, onions, and sometimes hot green peppers, seasoned with salt and black pepper.

Traditional dried dairy product made from fermented milk, formed into balls and dried in the sun. Salty and tangy in taste.

A sweet paste made from germinated wheat, traditionally prepared for Nowruz celebrations. Known for its unique taste and nutritional value.

A dense, sweet confection made from flour, sugar, and oil, often flavored with nuts or dried fruits. A popular dessert in Uzbek cuisine.

Green noodles colored with dill, served with meat and vegetable sauce.

Small dumplings filled with eggs and spices, served in broth.

Hearty rice soup with meat, vegetables, and yogurt.

Grape leaves stuffed with seasoned rice and meat mixture.

Baked pastries filled with meat, onions, and spices.

Mung bean soup with rice and meat, traditionally served during Ramadan.

Fresh radish and beef salad with a tangy dressing.