Uzbek Kazan Kebab: Braised Lamb with Golden Potatoes
Whole golden potatoes fried in rendered lamb tail fat and bone-in mutton steamed low and slow…
Categories
Plov & national dishes
Tashkent plov, manti, dimlama, kazan kebab and the other centrepieces of an Uzbek table, with exact measurements.
12 recipes
Homemade Beshbarmak with Tender Beef and Clear Broth
A traditional Central Asian dish of boiled beef served over thin wheat noodles with an onion…
Tandir Gosht: Slow-Roasted Uzbek Lamb in a Home Oven
Lamb slow-roasted with garlic and spices until it falls off the bone. No tandoor needed; a…
Dolma: Vine Leaves Stuffed with Meat and Rice
Minced meat and rice wrapped in young vine leaves and served with garlic yoghurt. A delicate…
Qovurdoq: Uzbek Fried Meat with Potatoes
Well-browned meat, onions and potatoes in one pot: a hearty Uzbek family supper that is ready…
Dimlama: Uzbek Slow-Steamed Meat and Vegetables
Meat and vegetables layered in one pot and cooked in their own juices. An easy, comforting…
Lula Kebab: Minced Lamb Skewers That Hold Together
Juicy lula kebab made with minced lamb and tail fat, plus every trick you need to…
Uzbek Lamb Shashlik with an Onion Marinade
Just onion, cumin and salt: the simple, reliable marinade behind Uzbek lamb shashlik, plus tips for…
Lagman: Hand-Pulled Noodles with Beef and Vegetables
Hand-pulled noodles topped with vaju, a thick beef and vegetable sauce. A complete guide to making…
Uzbek Manti: Juicy Steamed Lamb Dumplings
Thin dough, lamb with plenty of onion and a stacked steamer: a detailed recipe for juicy…
Samarkand Plov: Layered Uzbek Pilaf
A paler zirvak, thick-cut carrots and a layered presentation: how Samarkand plov differs from the Tashkent…
Tashkent Plov: Authentic Uzbek Pilaf Made in a Kazan
Classic Tashkent plov with lamb, yellow carrots and devzira rice. The secrets of a good zirvak,…
This section collects the dishes that anchor every Uzbek celebration. We focus on technique: how long to fry the zirvak base, when the rice goes in, how to tell manti are done and why dimlama should never be rushed.
Every recipe has been adapted for a home kitchen. No kazan? A heavy casserole or Dutch oven works well. The servings calculator rescales the ingredients for any number of guests, and the built-in step timers keep the cooking on track.