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2 hr 30 minMain course
Dimlama
A dish that slowly cooks lamb and large-cut vegetables in tight layers under a sealed lid using only their own juices.
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1 hr 50 minMain course
Kazan Kebab
A dish that browns lamb and whole potatoes separately, then slowly braises them together with onion, garlic, and cumin.
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3 hr 30 minMain course
Tandoor Kebab
A dish that slowly roasts a lamb leg under tail fat with garlic, cumin, and coriander until tender inside and deeply browned outside.
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2 hr 40 minNoodle dish
Naryn
A dish that combines hair-thin homemade noodles and boiled horse meat or beef cut into matching strips with onion, spices, and broth.
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1 hr 50 minSteamed roll
Uzbek Khanum
A large steamed thin-dough roll filled with beef, potatoes, onion, and cumin and sliced after a short rest.
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1 hr 30 minEgg dumplings
Tukhum Barak
Khorezm thin dumplings filled with a pourable egg, milk, butter, and scallion mixture immediately before boiling.
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2 hr 10 minSavory pastry
Uzbek Samsa
A dish that wraps juicy lamb, onion, and tail fat in laminated dough and bakes it at high heat.
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1 hr 40 minOffal pastry
Uzbek Gumma
Fried yeast pastries filled with fully cooked lamb liver, heart, and onion.
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1 hr 10 minStreet food
Non-Kabob
A dish that fills Uzbek flatbread with a thick hot beef, onion, tomato, and sweet-pepper gravy.
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2 hrNoodle dish
Shivit Oshi
Khorezm green dill-juice noodles served with thick beef and vegetable gravy and cool sour cream.
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30 minRaw meat appetizer
Khorezm Ijjon
A traditional raw hand-chopped beef dish with onion, cumin, pepper, and oil; home service requires explicit risk controls.
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2 hr 30 minRice sausage
Uzbek Hasip
A poached natural-casing sausage of food-grade lamb offal, tail fat, rice, onion, and spices.
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15 minSalad
Shakarap Salad
Shakarap is a fresh Uzbek salad of paper-thin ripe tomatoes and onion with chile and basil.
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25 minSalad
Uzbek Radish and Egg Salad
A dish that combines crisp radish, hard-boiled eggs, scallions, and dill in a cool sour-cream dressing.
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2 hr 30 minBread
Uzbek Obi Non
A round flatbread with a puffy rim, thin patterned center, and sesame, baked rapidly on a very hot surface.
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12 hrRitual dish
Sumalak
A ceremonial long-cooked pudding of sprouted-wheat extract, flour, and refined oil that develops natural sweetness through prolonged cooking.
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2 hrDessert
Nishalda
An airy Uzbek confection of sugar syrup and culinary soapwort foam, traditionally served during Ramadan.
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45 minDessert
Halvaitar
An Uzbek flour halva with deeply toasted aroma, made from flour, oil, and hot sugar syrup.
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1 hr 15 minFried pastry
Uzbek Boogirsak
Small fluffy pieces of kefir dough quickly fried until golden.
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1 hrFried pastry
Kush Tili
Thin crisp “tongues” of sour-cream and egg dough, quickly fried and dusted with powdered sugar.
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1 hr 20 minFried pastry
Uzbek Urama
Layered spiral pieces of thin milk dough brushed with butter and fried until crisp.
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1 hr 30 minConfection
Uzbek Pashmak
A dish that creates hair-fine pulled-sugar strands repeatedly folded through toasted flour and butter and finished with pistachios.
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1 hr 30 minDessert
Behi Dulma Stuffed Quince
Behi dulma bakes quince filled with walnuts, raisins, honey, butter, and cinnamon until tender yet still shaped.
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1 hr 15 minConfection
Uzbek Parvarda
Pulled white sugar pillows lightly flavored with vanilla and lemon and dried in rice flour.
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