Uzbek Mung Bean Soup
This wholesome nutritious soup is full of fibre and perfect for cold winter days. Note: Some people cook the beans separately to remove the froth from the top of the pot and then add the beans to the soup broth after. This will weaken the effect of bloatedness if that's an issue for you. In this case, we add the beans and grains straight into the soup to cook.
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Lagman – Uzbek Noodle Soup
Please note that the cooking time here is for soup prep and cooking time only. If you are making your own noodles, you must allow extra time for this. This usually takes an average of 1hr 30 mins including resting time.
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Lagman – Uzbek Noodle Soup
Please note that the cooking time here is for soup prep and cooking time only. If you are making your own noodles, you must allow extra time for this. This usually takes an average of 1hr 30 mins including resting time.
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Uzbek Open Samosa Recipe
Ochiq Meat Samsa is an open-style samosa, the word "Ochiq" translates to "open" in Uzbek, reflecting the unique nature of these savoury pastries that draw inspiration from the culinary heritage of Russia, Ukraine, and Poland. These delectable pastries are reminiscent of Eastern European Piroshki that can be oven-baked or fried. However, Uzbek Ochiq Samsa is usually filled with meat and onion that boasts a soft and juicy texture setting it apart from Piroshki which is made with versatile fillings that could be savoury or sweet. Whether you're a fan of classic Uzbek Samsa or Eastern European Piroshki, these Ochiq Samsas promise satisfaction.
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Authentic Uzbek Hanum Recipe
Hanum, also spelt as khanum, khanym, or hanon, represents more than just a culinary name. In the Fergana Valley, it goes by the name urama, translating to "bundle" or "wrapped," reminiscent of the cooking method of Uzbek hanum. Interestingly, the term hanum translates to Madam in English. While Uzbek hanum shares similarities with the familiar manti in terms of stuffing and cooking techniques, it stands as a distinct and original dish. Some may informally refer to it as "lazy manti," yet the diligent preparation required for hanum debunks this notion. This Recipe will give you 2 Hanums, each giving you 10 portions. We are a family of 5 and we usually have 2 portions each 😉
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Uzbek Cheburek Recipe – Fried Potato pies
In Uzbekistan, Cheburek are savoury fried pies also known as Cheborek or Horazmcha Gumma (xorazmcha Gumma). They are most popular with a tasty meat filling, however, in this case, we are using a mashed potato filling infused with fragrant herbs and spices. These tasty appetizers are great for evening or afternoon tea, picnics and parties. Although they are traditionally made big, you can make mini versions or cut them in half before presenting them on a plate.
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Uzbek Honey Cake
It needs to be noted that this honey cake is best served 24 hours after it’s made to allow the layers to attain its irresistible chewy texture and absorb the flavours of the cream. So, one whole day in a fridge is perfect.
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Authentic Uzbek Hanum Recipe
Hanum, also spelt as khanum, khanym, or hanon, represents more than just a culinary name. In the Fergana Valley, it goes by the name urama, translating to "bundle" or "wrapped," reminiscent of the cooking method of Uzbek hanum. Interestingly, the term hanum translates to Madam in English. While Uzbek hanum shares similarities with the familiar manti in terms of stuffing and cooking techniques, it stands as a distinct and original dish. Some may informally refer to it as "lazy manti," yet the diligent preparation required for hanum debunks this notion. This Recipe will give you 2 Hanums, each giving you 10 portions. We are a family of 5 and we usually have 2 portions each 😉
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Tok Dolma Recipe
Uzbek Stuffed vegetables are called Dolma, and Tok means vine leaf. Although Uzbek Tok Dolma is very similar to the Turkish and Middle Eastern variations, there are some slight differences. This cherished dolma recipe bursts the flavours of Uzbekistan in every bite with its minced meat and rice filling. Uzbek spices and a hint of mint are added to the fragrant palov rice to give this delicately wrapped grape leaves its authentic taste. These little parcels of deliciousness are usually slow-cooked to perfection over a light sauce or broth so that they absorb a harmonious fusion of flavours.
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