Food of Uzbekistan

Rice cooked with lamb, carrots and cumin in a large cauldron, the national dish.

Large steamed dumplings filled with chopped lamb, onion and cumin.

Skewered lamb or beef grilled over coals and served with raw onion and vinegar.

A slow-simmered stew of meat and layered vegetables cooked in its own steam.

Fried lamb and potatoes cooked in a cast-iron cauldron until crisp and tender.

Hand-cut noodles topped with thin slices of boiled meat and onion.

Hand-pulled noodles in a stew of meat, peppers and tomatoes.

Grape leaves or cabbage rolled around lamb and rice.

Sauteed lamb and onion cooked in lamb fat, a quick Uzbek home dish.

Warm tandoor bread eaten with cream and honey.

A chilled yogurt soup with herbs and cucumbers.

Baked pastries filled with lamb and onion, made in a tandoor.

A vegetarian pastry filled with spiced pumpkin.

Sausage of rice and meat, steamed and sliced.

A broth of lamb with big chunks of potato, carrot and tomato.

A rice and vegetable soup, thick and savory.

A salad of thinly sliced tomato, onion and chili.

Round tandoor bread stamped with patterns and sprinkled with sesame.

A dense, flaky bread brushed with butter.

A sweet confection of flour, sugar and oil.

Brittle sugar candy flavored with nuts.

A sweet paste made from sprouted wheat cooked slowly.

The everyday drink, poured in small bowls.

A cool, salty yogurt drink.

A sweet drink made from boiled dried fruits.

Sweet, fragrant melons from Khorezm.

Fresh and dried apricots.

Tart-sweet autumn fruit.

Table grapes and raisins from the Fergana Valley.

Sweet berries eaten dried.

A summer staple.