A crossroads of commerce and a rich history of various empires, Uzbek cuisine is very eclectic in its origin, an intersection of Indian, Iranian, Arabic, Russian, and China is present in these unique dishes.
- Osh (Plov) - is a national dish (almost like fried rice). It is made from rice, carrots (especially yellow carrots), onions, and lamb or beef, to Uzbekistan guests should enjoy plov. Each region has its own way of cooking plov, so the taste will be different. According to the plov legend devised by the chefs of Alexander the Great. In the culture of the people of Uzbekistan Plov will be given last and guests should not refuse to not betray the host's hospitality.
- Chuchvara - similar to ravioli and stuffed with lamb and onions
- Manti - Mutton and onions stuffed into dumplings. (similar to Vietnamese dumpling)
- Somsa - Pies stuffed with beef, lamb, pumpkin or potatoes. During spring "green somsas" is made from "yalpiz" a grass that grows in the mountains and in the rural areas of the region. You can find somsa sold on the street.
- Lagman - Meat soup, potatoes, spices, vegetables and pasta. Correct formula, it must include 50 ingredients. Often carrots, red beets, cabbage, turnips, garlic, tomatoes, peppers and onions are added, thin noodles.
- Shashlik - barbecue. Calves or mutton or fish are salted, chili and vinegar eight to ten pieces of meat are grilled with charcoal.
- Bánh mì - Uzbek people eat a lot of bread. Bagels are called lepioshka. You can buy it anywhere. Samarkand is famous for bread. Samarkand cakes are traditionally baked in clay ovens. Bread is served for every meal.
- Mastava - Porridge with onions, carrots, tomatoes, peas and wild plums.
- Shurpa - Mutton soup (sometimes beef), vegetables.
- Bechbarmak - a nomadic Kazakh specialty, boiled lamb or beef and liver pieces, served with onions, potatoes and noodles.