National food of uzbekistan

Dimlama is a robust one-pot stew typically associated with harvest time in Uzbekistan. It’s full of meat (lamb or beef), potatoes, onions, carrots, cabbage, peppers, and garlic. To prepare dimlama, all of the ingredients are layered in a deep pan, covered, and simmered for several hours.

Another extremely popular food in Uzbekistan, manti (or “mantu”), are large steamed dumplings filled with ground lamb or beef. Extra fat is often added to the dumplings to enhance the flavor.

Chuchvara are simply smaller versions of Manti, and these delicious little dumplings can be served steamed (like manti), fried, or in a soup. Of the three we really fell in love with the soup which is quite similar to Chinese wonton soup. It’s especially good when served with a healthy sprinkling of fresh dill on top and is a great starter to any meal in Uzbekistan!

Another popular way to eat chuchvara is fried (you might see this written on the menu as “Qovurma Chuchvara”). Fried chuchvara is a perfect dish for sharing if you’re dining as a large group as they are much easier to eat with your hands than the steamed version. In Uzbekistan, they are often served at weddings or parties.