Recipes from Uzbekistan
Uzbek cooking centers on plov — lamb, rice and carrots simmered for hours in a kazan — and manti, hand-pinched dumplings filled with onion and lamb. Bread baked in clay tandyrs, tea poured constantly.
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Manti
Manti are large steamed dumplings that spread across Central Asia, the Caucasus, and Turkey through Silk Road trade and nomadic migration.
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Plov
Uzbek plov is the king of Central Asian rice — a cast-iron cauldron in which lamb or beef is first fried in sheep tail fat (or vegetable oil), followed by…