Kuksi from Central Asia Image
4.51
★★★★★
(583)

Start with the broth. To do this, dissolve in water sugar and salt. Add the soy sauce and vinegar and taste again the salt content. Depending on taste, add some… Read more

Plov Risotto from Central Asia Photo
4.22
★★★★
(163)

Sauté lamb in hot fat/oil in a high-sided pan, not too long, or it will be tough. Add carrots and onions to meat and saute until onions are translucent. Season… Read more

Uzbek Shorba Photo
3.50
★★★★☆
(12)

Cut the lamb (preferably shoulder) into not too small pieces and fry in hot oil – in Central Asia itself would prefer lamb tail fat instead – on all sides.… Read more

Uzbek Samsa or Samsy Photo
4.0
★★★★
(182)

Knead the lamb meat with the finely chopped onions, half of the oil and the spices to a dough. Cut the puff pastry into squares with sides about 10 centimeters… Read more

Beshbarmak Picture
3.28
★★★
(138)

Beshbarmak translates as five fingers. The name probably comes from the fact that the Central Asian nomads originally ate the dish without cutlery, i.e. with their five fingers. Nowadays, people… Read more

Uygur Lagman Image
3.52
★★★★☆
(85)

Beat the eggs in the water, add salt and successively the flour. Knead into a dough. This should be so firm that you can actually only work it with your… Read more

Pike Perch Uzbek Style Photo
3.89
★★★★☆
(180)

Although pike-perch is found everywhere in Central Asia, it is rarely prepared in local cuisine. This recipe is especially common in Bukhara. Crush the seeds of the cardamom pods with… Read more

Hemp Bread Image
3.8
★★★★☆
(113)

Knead all ingredients into a smooth dough (food processor, approx. 7-10 min). Let the dough rise for half an hour covered in a warm place. Work the dough on a… Read more

Hemp Seeds Bread Photo
3.85
★★★★☆
(92)

Knead all ingredients into a smooth dough (food processor, 7-10 min). Let the dough rest covered in a warm place for about 30 min. Sprinkle the mold of the BBA… Read more