Obi non is a traditional flatbread in Uzbekistan. It is made with the simplest of ingredients: flour, water, salt, and yeast.
The dough is kneaded and shaped, the flower pattern stamped in the middle, and sesame seed sprinkled all if the cook so wishes to add them.
Then the circular pieces of dough are flung onto the interior wall of a huge clay oven called a tandoor. There they stick and get baked.
Majority of the Uzbek population considers this bread as a staple in their diet. It is often served with tea.
Plov is a meaty and rich rice dish made from the best Khorezm rice and flavored with yellow carrots, raisins, peas, the best cuts of Uzbekistan’s most popular meats: lamb, mutton, or beef.
But some say plov is only considered authentic if lamb is used.
Some recipes season plov with a generous sprinkling of spices such as saffron, coriander, peppercorns and cumin to further enhance the flavor and aroma of the meal.
In Uzbek culture, good plov takes years of practice to achieve; it takes time, effort, and a great deal of patience.
Today, plov continues to be the most flavorful and savory delicacy of Uzbek cookery. Each Uzbek family has a special recipe for plov, in the same way that every Uzbek region cooks their own plov in a certain and distinct way.
Manti is a dumpling made of small pieces of dough stuffed with spices and ground meat. Once the fillings have been placed in the dough wrappers, the dumplings are placed in a multilevel steamer to cook.
The stuffing for manti varies. While the usual stuffing is ground meat, a combination of ground meat and chopped squash can also be used.
Manti can be eaten alone or with a rice dish such as plov.
A dollop of sour cream, melted butter, or yogurt sauce usually accompanies a serving of manti in traditional Uzbek cookery.
A samsa is a meat pie stuffed with ground beef or lamb, plus several spices for flavor.
To make a typical Uzbek samsa, pastry dough is stuffed with a combination of meat, vegetables and choice nuts. The dough is then folded and crimped to seal.
The golden color and glossy texture of baked samsas are achieved through egg yolks, which are brushed on top of the pastry before it is sprinkled with Uzbek seeds, such as black sesame, and placed in the oven to bake.
Traditional tandoor ovens are used. This traditional method of cooking gives the meaty pies their distinct flavor and aroma.
Samsas are often sold on street corners or made by families at home.
Shurpa is a hearty and relaxing slow-cooked vegetable soup with a flavorful base.
The traditional way of cooking shurpa involves pre-frying fresh, fatty lamb meat and an array of vegetables such as onions, carrots, peas, potatoes, tomatoes and sweet peppers; then, the mixture is put in boiling water and simmered until all the ingredients are cooked.
The resulting soup has a fragrant aroma and a subtle taste.