Uzbek – Our Global Kitchen

Category: Uzbek

One of the more unique cuisines we have learned about from our students, the Uzbek tradition flows from the high steppes of central Asia, and has influenced the cooking of Persia and Eastern Europe.
Essential to the Uzbek dishes included here is whole cumin. When Shahlo, our Uzbek student from Kyrgyzstan, started teaching us to cook foods from her home, we got stuck on this – she didn’t know the name in English, only in Uzbek. We did some research, and came up with a word in Turkish or Farsi that was similar enough for her to say that might be it. One taste of cumin, though, and she confirmed that we had solved the mystery.

Uzbek

Osh

LarsAugust 31, 2020August 31, 2020

Sauté in olive oil:2 carrots, diced500 g beef, diced When beef is lightly browned, add:450 ml uncooked rice120 ml wholeContinue readingOsh

Uzbek

Samsa

LarsAugust 31, 2020August 31, 2020

We loved this recipe so much that we begged Shahlo to come over and teach us how to make itContinue readingSamsa

Uzbek

Dimlama

LarsAugust 31, 2020August 31, 2020

In a very large soup pot (traditionally, a round-sided 12-quart cast iron pot), layer the following:½ cm of salad orContinue readingDimlama