Pilaf
Pilaf (or palov) is a traditional mixed rice dish that most Uzbeks can prepare. It's made from simple ingredients: rice, meat, spices, carrots, and onions. Pilaf is a daily meal and an essential part of special occasions for Uzbeks. The Uzbek tradition of pilaf dates back to ancient times and has evolved to include over 100 recipes. The culture and traditions of pilaf cooking in Uzbekistan were recognized by UNESCO as an Intangible Cultural Heritage in 2016.
Grilled shish
This is a popular dish in Uzbekistan, featuring tender meat, properly marinated with spices and grilled on skewers until cooked through, ensuring it remains juicy (shish) inside and golden brown outside. Ingredients include sliced lamb (Dumba), beef liver kebab (Dzhigar kabob), BBQ chicken, Beshpanja (shaped on 5 skewers at once), or Charvi kabob (meat covered in melted fat)... However, the most popular shish kebab is Kiyma shish kebab, made from minced meat with a crispy crust and tender, cooked-to-the-bone interior.
Salad
Salad is a nutritious and indispensable part of Uzbek meals, especially the traditional Achchik-Chuchuk salad, which includes Yusupov tomatoes (a type of pink, sweet, fleshy tomato weighing up to 800 grams each), onions, Bulgarian turnips, and bitter peppers. Achchik-Chuchuk salad is best enjoyed cold and served with hot mixed rice or shish grilled meat. In colder seasons, Uzbeks prefer a salad made with margilan turnips and pomegranate seeds; while Bulgarian turnip salad with eggs, herbs, and sour cream is served in the spring.
Flatbread
Uzbeks still maintain the tradition of bringing flatbread – a symbol of kindness and happiness – when visiting relatives. Making a batch of flatbread requires not only carefully selected ingredients but also a crucial baking process. The bread must be baked in a tandoor – a cylindrical oven with a narrow neck, lined with clay mixed with wheat straw and salt, and its inner walls lubricated with cottonseed oil to prevent crumbs from sticking. Before baking, charcoal is burned to heat the tandoor, then water is sprayed onto the walls, the bread is placed on top, the oven is sealed tightly, and the bread is baked until cooked through.
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