Uzbek Mustava Rice Soup

Mastava is a rice soup with beef and vegetables which is often served with soured cream. Uzbek Mastava Soup is a hearty, flavourful dish that captures the essence of Central Asian comfort food. Traditionally made with a base of rice, lamb or beef, and fresh vegetables like carrots and potatoes, this soup is simmered slowly to let the rich, aromatic spices blend into a warm, satisfying meal. Mastava has been a staple in Uzbek cuisine for centuries, often served as a first course in large family gatherings. A fun fact about Mastava is that it was once considered a dish for travellers and nomads, providing both warmth and sustenance during long journeys across the Silk Road. Its ingredients, often easy to find and preserve, made it a perfect meal for those on the move. Today, this traditional recipe continues to bring people together, offering a taste of Uzbekistan’s culinary heritage in every bowl.

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.

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 😉

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.

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 😉

Achik Chuchuk – Uzbek Tomato & Pepper Salad

Achik Chuchuk is a simple Uzbek tomato & pepper salad that is really quick and easy to make and is usually served with Uzbek dishes such as Plov, Shashlik or Kazan kabob. Due to the abundance of vegetables grown in Uzbekistan, you will always find fresh salads served alongside hot dishes. The pepper used in this recipe is usually a long light green pepper that is also known as a Banana Pepper, Yellow wax pepper or Banana chilli pepper. This mild yet tangy pepper adds a kick to pizza or sandwiches and can also sometimes vary in colour. It's not as thick as a bell pepper and the skin is much softer. If you don't have them, it's ok to substitute them with the softer green baby bell peppers or cucumber. If you like chilli, you can even experiment with green chilli pepper.

Moroccan Russian Salad

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 😉

Manti – Uzbek Steamed Dumplings

Manti is a traditional Central Asian dish, made of tender dumplings filled with a mixture of lamb or beef, onions, and spices. The dough used to make the dumplings is thin and delicate, and is carefully enveloped around the edges to form a pocket-like shape. The dumplings are then steamed until they are cooked through, and are typically served with a rich tomato sauce and/or yogurt and herbs. The juicy meat filling is complemented by the soft, pillowy texture of the dumpling dough, making a satisfying savory dish into a perfectly delicious comfort food.

Manti – Uzbek Steamed Dumplings

Manti is a traditional Central Asian dish, made of tender dumplings filled with a mixture of lamb or beef, onions, and spices. The dough used to make the dumplings is thin and delicate, and is carefully enveloped around the edges to form a pocket-like shape. The dumplings are then steamed until they are cooked through, and are typically served with a rich tomato sauce and/or yogurt and herbs. The juicy meat filling is complemented by the soft, pillowy texture of the dumpling dough, making a satisfying savory dish into a perfectly delicious comfort food.