UZBEKISTAN

UZBEK PILAF: Uzbek pilaf is one of the most famous among the pilaf varieties. Although it is a bit difficult to prepare, its art-like appearance and delicious taste are enough to throw all your tiredness aside. Cooked using ingredients such as lamb or beef, carrots, rice, spices, onion and garlic, this pilaf is one of the most popular flavors of Uzbek tables.

MASH HORDA SOUP : For those looking for a different and vitamin-rich soup recipe, Mash Horda Soup may be a suitable option for you. The main part of this soup, which contains various ingredients such as rice, green pepper, carrot, onion and tomato, is mung bean (if you cannot find it, green lentils can also be used). Mung bean, a food frequently consumed in Central Asian cuisine, is a very rich food in terms of iron, calcium and phosphate.

SAMSA: Uzbek people, who do not have a habit of cooking without meat, prefer flavors prepared with pieces of meat in their pies. The most famous and traditional of these pies is Samsa. Sometimes cooked with potatoes, the real version of this pie is made using pieces of meat, spices and onions. You can find very good Samsa shops, especially in Tashkent.

APRICOT MEDAVA: You can find sweet happiness with Apricot Medava. This Uzbek dessert, which offers the opportunity to discover the wonderful harmony of pureed apricots with honey, sugar, clotted cream and cream, is one of the indispensable flavors of special days in Uzbekistan. After tasting it, you too can become a regular of Apricot Medava.

UZBEK BREAD: Uzbek bread is a traditional type of bread native to the Uzbekistan region of Central Asia. It is usually round or oval in shape, slightly hard on the outside and soft on the inside. It is baked in traditional tandoor ovens of Uzbekistan or in modern ovens. Its dough is usually made from simple ingredients such as flour, water, salt and yeast or yeast alternatives. Uzbek bread is usually consumed with other dishes and has an important place in the country’s hospitality culture.

LAGMAN: A dish made with Lamian, a type of Chinese noodle, Lag’man is a very rich and delicious dish made by adding optional meat and minced meat to dough. The preparation of this Chinese noodle, which is among the countless types of noodles in Uzbekistan, is also quite difficult.

UZBEK MANTI:  Uzbek manti is a bit different from other manti. First of all, this dish, which is made with minced meat stuffing added to the manti dough that is rolled out in quite large sizes, fascinates those who taste it. With its large appearance, it appeals first to the eye and then to the stomach.

MASTAVA:  Mastava is one of the traditional dishes of Uzbekistan. Mastava is made with ingredients such as meat, rice, onion, carrot, potato, tomato, parsley.

KAZAKHSTAN

BESHBARMAK:  The name Beshbarmak means “five fingers” and actually refers to the way the food is eaten. Gathering around a group of people and sharing the food with their hands is a reflection of the Kazakh culture of family, friendship and solidarity. This dish, usually made with horse meat, is a must-try.

BAURSAK: These are small breads made from yeast dough and generally consumed for breakfast or on special occasions.

SHELPEK: Shelpek, known as traditional Kazakh bread, is one of the flavors consumed with pleasure at every meal from breakfast to dinner. We think you will love shelpek, which is made by frying the dough in hot oil.

KUURDAK: One of the most preferred dishes on the tables in Kazakhstan, Kuurdak consists of roasted internal organs of animals such as liver and kidney. Served with onions, the dish is consumed with pleasure by many people.

SHASHLIK: Shashlik is marinated meat skewers, usually made from lamb, beef or chicken, and grilled over charcoal. This cooking method keeps the meat crispy on the outside and soft on the inside, bringing out the meat’s natural flavors. Barbecue parties are an important part of Kazakh society.