Local Dishes

1. Палав

   Pa-lav

   Palav (rice cooked down with meat, carrot and onion; plov)

2. Ош

   Osh

   Osh (a dish with liquid in it; in an eatery it usually means palav)

3. Қурутоб

   Qu-ru-tob

   Qurutob (torn fatir bread soaked in dissolved qurut, topped with vegetables)

4. Мастоба

   Mas-to-ba

   Mastoba (rice soup finished with yoghurt and herbs)

5. Лағмон

   Lagh-mon

   Laghmon (hand-cut noodles under a meat-and-vegetable sauce)

6. Угро

   Ug-ro

   Ugro (noodle soup)

7. Манту

   Man-tu

   Mantu (large steamed dumplings with minced meat)

8. Тушбера

   Tush-be-ra

   Tushbera (small dumplings simmered in broth)

9. Самбӯса

   Sam-bu-sa

   Sambusa (tandoor-baked savoury pastry)

10. Кабоб

    Ka-bob

    Kabob (skewered meat grilled over coals)

11. Шакароб

    Sha-ka-rob

    Shakarob (tomato, cucumber and bread tossed together)

12. Дамлама

    Dam-la-ma

    Damlama (meat or fish layered with vegetables and steamed)

13. Атола

    A-to-la

    Atola (flour browned in fat and loosened with milk)

14. Ҳалиса

    Ha-li-sa

    Halisa (wheat and meat simmered for hours into a paste)

15. Гандумкӯча

    Gan-dum-ku-cha

    Gandumkucha (a spring dish of cracked wheat, pulses and herbs)

16. Суманак

    Su-ma-nak

    Sumanak (sprouted wheat simmered overnight into a sweet paste)

17. Фатир

    Fa-tir

    Fatir (unleavened flatbread)

18. Кулча

    Kul-cha

    Kulcha (small round tandoor bread)

19. Ширбиринҷ

    Shir-bi-rinj

    Shirbirinj (rice cooked in milk)

20. Чакка

    Chak-ka

    Chakka (strained yoghurt)

21. Қурут

    Qu-rut

    Qurut (hard, sharply sour dried dairy balls)

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