Local Dishes

1. Palov

   Palov (Uzbek pilaf: rice, mutton, carrot and onion cooked in a cauldron)

2. Shashlik

   Shashlik (meat grilled on a skewer over charcoal)

3. Qozon kabob

   Qozon kabob (meat and small potatoes fried crisp in a cauldron)

4. Tandir kabob

   Tandir kabob (meat baked inside a clay tandir oven)

5. Somsa

   Somsa (savoury pastry of meat and onion baked in a tandir)

6. Ko'k somsa

   Ko'k somsa (somsa filled with spring wild greens)

7. Lag'mon

   Lag'mon (hand-pulled noodles with meat and vegetable sauce)

8. Manti

   Manti (large steamed dumplings of thin dough and chopped meat)

9. Chuchvara

   Chuchvara (small boiled dumplings served in broth)

10. Norin

    Norin (boiled horse meat tossed with thin hand-cut noodles, served cool)

11. Mastava

    Mastava (thick rice soup with meat and vegetables)

12. Moshxo'rda

    Moshxo'rda (soup of mung beans and rice)

13. Dimlama

    Dimlama (meat and vegetables layered and slow-steamed)

14. Shavla

    Shavla (a softer, wetter rice dish than palov)

15. Halim

    Halim (wheat and beef simmered for hours into a porridge)

16. No'xatxo'rak

    No'xatxo'rak (thick chickpea and meat dish)

17. Manpar

    Manpar (soup with small squares of hand-cut dough)

18. Do'lma

    Do'lma (grape leaves or peppers stuffed with meat and rice)

19. Achchiq-chuchuk

    Achchiq-chuchuk (tomato and onion salad, the standard side for palov)

20. Qazi

    Qazi (horse-meat sausage, sliced and served cold)

21. Qarta

    Qarta (boiled horse intestine, served cold)

22. Suzma

    Suzma (strained fermented milk, eaten spread on bread)

23. Obi non

    Obi non (the everyday round tandir bread)

24. Patir

    Patir (richer layered bread made with milk and fat)

25. Shirmoy

    Shirmoy (bread flavoured with milk and anise)

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