3 dishes people actually cook in Uzbekistan: what they are, how long they take, and what you need to buy.
What can you cook from Uzbekistan? 3 traditional Uzbekistan dishes, from Lagman (130 min, the quickest) to Osh (880 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Uzbekistan on the map. Drag to spin the planet.
Hand-pulled wheat noodles sat in a cumin-scented beef broth with daikon and celery, the vegetables that give lagman its peppery bite.
Rice is layered on top of a long-simmered zirvak of lamb, onion and matchstick carrots and steamed without ever being stirred in.
A Central Asian pastry, often layered, wrapped around raw chopped lamb, onion and tail fat that cook inside the dough, traditionally baked against the wall of a tandoor.
Copper documents three dishes from Uzbekistan: Lagman, Osh and Samsa. Onion and garlic each appear in more than one recipe. Two of the three are simmered. One of the three needs an oven. Between them they use 26 different ingredients.
The three recipes need 26 ingredients between them, of which 4 are shared by more than one dish. Ground cumin and lamb the hardest to find: of the 586 dishes in Copper's atlas, 19 use ground cumin and 10 use lamb. Every ingredient list on this page is complete, with quantities, and free to read.
Lagman is the quickest at 130 minutes. Osh is the longest at 880 minutes, most of it unattended. The median is 130 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Uzbekistan here is rated easy, but every one has the full method written out step by step, free to read. Lagman is the shortest way in.
Uzbekistan is part of Central Asian.
Countries close to Uzbekistan on the globe — and close on the plate.
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