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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":480,"pronunciation":500,"substitutions":501,"slug":514,"title":515,"shortTitle":516,"nativeName":516,"countrySlug":517,"region":518,"baseServings":519,"prepMinutes":468,"cookMinutes":9,"restMinutes":520,"difficulty":521,"course":522,"diet":524,"mainIngredients":530,"images":531,"keywords":541,"publishedAt":547,"updatedAt":547,"authorSlug":548,"summary":549,"localeSlug":514,"alternates":550},[394,397,400,403,406],{"answer":395,"question":396},"Because the dish exists to cut fat, not add it. Uzbek main courses like plov and somsa are rich with lamb fat, and achichuk is served alongside as a sharp, acidic counterweight. Salted tomatoes release enough juice within minutes to coat everything, so oil or vinegar would blunt exactly the effect the salad is there to provide.","Why is there no oil or dressing in achichuk?",{"answer":398,"question":399},"Slice it as thinly as you can, toss it with a good pinch of salt, leave it ten minutes, then squeeze it gently and rinse under cold water. The salt draws out the sulphur compounds responsible for the burn while the cell walls stay firm, so you get crunch without the sting. Pat it dry before mixing.","How do I stop the raw onion from tasting harsh?",{"answer":401,"question":402},"They are versions of the same tomato-and-onion plate. Achichuk is the common Uzbek name and stays dry, dressed only in the tomato juice. Shakarob, more usual in southern Uzbekistan and Tajik-speaking areas, is loosened with cold water into something closer to a cold soup, often with pieces of flatbread stirred in.","What is the difference between achichuk and shakarob?",{"answer":404,"question":405},"Only partly. Onion and chilli can be sliced and chilled several hours ahead, but tomatoes should be cut and salted no more than ten minutes before serving. Salt pulls water out steadily, and a salad made an hour early arrives soft and swimming rather than juicy and crisp.","Can I make achichuk ahead of time?",{"answer":407,"question":408},"Fully ripe, room-temperature, thin-skinned tomatoes with plenty of juice — beefsteak, oxheart or good vine tomatoes. Since there is no dressing to compensate, flavour comes entirely from the fruit. Firm supermarket tomatoes picked green will give a crunchy, watery salad with very little to say for itself.","What kind of tomatoes work best?",[410,411,412,413,414,415],"Slice the onion on a mandoline or with your sharpest knife until it is almost see-through. Thick onion turns the salad into a raw onion salad.","Salt the onion for ten minutes, then squeeze and rinse it under cold water. This removes the harsh sulphur bite while keeping the crunch.","Salt the tomatoes only at the very last moment, or they will have given up all their juice before the plate reaches the table.","Use tomatoes at full room-temperature ripeness. Fridge-cold, underripe tomatoes have no juice, and with no dressing there is nothing to hide behind.","Grind the black pepper coarse rather than fine — you want to meet the odd hot fragment, which is part of the character.","Serve it in a shallow dish, not a deep bowl, so the tomatoes sit in one layer and stay in shape.","🍅","Achichuk is a salad with no dressing, and that absence is the entire point. Tomatoes are sliced thin, onions shaved almost translucent, a green chilli goes in for heat, purple basil for perfume, and the only seasoning is salt and coarse black pepper. Within minutes the tomatoes release their own juice, the salt draws the bite out of the onion, and you have a cool, acidic, faintly peppery plate that resets your palate between mouthfuls of lamb fat and rice. It takes fifteen minutes and no cooking, but it lives or dies on two things: genuinely ripe tomatoes, and how thin you are willing to cut.","Uzbek food runs on fat. Plov is rice cooked in rendered lamb tail fat, somsa is lamb and onion in pastry, shurpa comes with a golden slick on the surface — and against all of that the table sets a plate of raw tomato and onion with no oil whatsoever. Achichuk is a corrective, not a starter, and it is almost never eaten alone. When a kazan of plov comes out, the achichuk arrives at the same moment, and diners take a forkful of salad after every few of rice. The name is usually traced to achchiq, the Uzbek word for sharp or spicy, which describes both the chilli and the raw onion.\n\nGo south and west and the same plate acquires other names and small changes. In Surkhandarya and across the Tajik-speaking areas it is often called shakarob — commonly explained as shakar-ob, sugar-water, for the sweet tomato juice that pools at the bottom — and there it may be loosened with a little cold water or crumbled non stirred in at the end. Some households add cucumber, some skip the chilli for children, some insist on rayhon, the dark purple basil sold in bunches at every bazaar, whose flavour is more aniseed and clove than the green Italian kind. What nobody adds is oil or vinegar. Ask for dressing and you will be told, politely, that the tomato makes its own.\n\nThe technique everyone cares about is the knife work. Bazaar cooks slice onion so thin the plate shows through, then salt it, squeeze it and rinse it so it stays crunchy without stinging, and cut tomatoes just before serving so they arrive juicy rather than collapsed. Get those two things right and the simplest dish in the Uzbek repertoire earns its place beside the most laborious one.","Achichuk is a same-hour salad. Once salted, the tomatoes keep weeping and within an hour you have good tomato juice and tired tomatoes. If you need a head start, slice and refrigerate the onion and chilli separately up to 4 hours ahead, wash and pick the basil, and cut the tomatoes and season everything only as the main dish comes off the heat. Leftovers are not worth refrigerating, though the drained juice is excellent stirred into a broth.",[421,422,423,424],"The onion is tamed properly — salted, squeezed and rinsed — so it stays crisp and sweet instead of hijacking every bite.","No oil, no vinegar, exactly as it is served in Uzbekistan; the tomato juice is the dressing and it needs no help.","Everything is timed so the salad reaches the table juicy rather than slumped in its own liquid.","Fifteen minutes, one knife, no heat — and it transforms a heavy Central Asian meal.",[426,427,428],"Very sharp knife or mandoline","Colander","Shallow serving dish",{"fat":9,"carbs":430,"fiber":431,"sugar":432,"sodium":433,"protein":434,"calories":435,"estimated":8},9,3,6,260,2,45,[437],"A plate of plov or a skewer of lamb kebab, with torn obi non and hot green tea.",[439,442,445],{"name":440,"description":441},"Shakarob","The southern and Tajik-influenced version: the same salad loosened with a splash of cold water so it becomes almost a cold soup, sometimes with torn non stirred in to soak up the juice.",{"name":443,"description":444},"Achichuk with cucumber","Thinly sliced cucumber added in equal weight to the tomato, common in summer and slightly more refreshing at the cost of some tomato intensity.",{"name":446,"description":447},"Roasted-pepper achichuk","A charred, peeled sweet pepper sliced in with the tomatoes, adding a smoky note that stands up better to grilled meat than to plov.",[449,456,459,464,467,471,476],{"qty":450,"ref":451,"name":452,"note":453,"unit":454,"group":455},1,"onion","medium onion, sliced paper-thin","red or white; a sweet variety is kinder raw","piece","For the salad",{"qty":450,"name":457,"unit":458,"group":455},"fine salt, for treating the onion","tsp",{"qty":460,"ref":461,"name":462,"unit":463,"group":455},600,"tomato","ripe tomatoes, at room temperature, thinly sliced","g",{"qty":450,"ref":465,"name":466,"unit":454,"group":455,"optional":8},"green-chili","green chilli, seeded and sliced into fine rings",{"qty":468,"ref":469,"name":470,"unit":463,"group":455},15,"basil","purple basil leaves (rayhon), torn",{"qty":472,"ref":473,"name":474,"unit":458,"group":475},0.5,"black-pepper","coarsely ground black pepper","To season",{"qty":477,"name":478,"unit":479,"group":475},null,"flaky salt, added at the table","to taste",[481,485,488,491,494,497],{"tip":482,"text":483,"title":484,"timerSeconds":460},"Cut against the grain, not along it. Lengthwise slices stay stiff and taste sharper.","Halve the onion pole to pole and slice it across as thinly as your knife or a mandoline allows — thin enough that the slices are limp and slightly translucent. Toss with the teaspoon of salt in a colander and leave for 10 minutes.","Shave the onion",{"text":486,"title":487},"Squeeze the salted onion gently in your fist a few times, rinse it thoroughly under cold running water, then press it dry in a clean cloth. Taste a strand: it should be crunchy and mild, with no burn at the back of the throat.","Rinse and dry it",{"text":489,"title":490},"Cut the tomatoes into rounds or thin wedges 3–4 mm thick, keeping every drop of juice from the board. Do not salt them yet — this is the step that decides whether the salad arrives juicy or already collapsed.","Slice the tomatoes",{"text":492,"title":493},"Lay the tomatoes across a shallow dish, scatter the onion over them, then add the chilli rings and the torn basil. Pour over any juice left on the board and turn everything once, gently, with your hands rather than a spoon.","Combine",{"text":495,"title":496},"Grind the black pepper over the top, add flaky salt just as you carry the dish to the table, and give it one final light turn. Within a minute or two a pool of pink tomato juice will gather at the bottom — that is the dressing, and it should be spooned over each portion.","Season at the last minute",{"text":498,"title":499},"Put the achichuk on the table at the same moment as the plov or kebabs, and eat the two in alternation rather than finishing the salad first. Any juice left in the dish is traditionally mopped up with torn bread.","Serve alongside, not before","ah-chee-CHOOK",[502,506,510],{"note":503,"swap":504,"original":505},"Purple basil is more aniseed-and-clove than sweet Italian basil. Green works fine; coriander pushes the salad in a slightly different but well-liked direction.","Green basil, or a mix of basil and coriander","Purple basil (rayhon)",{"note":507,"swap":508,"original":509},"The heat should be a background prickle, not a challenge. Children's portions are routinely made without it.","A pinch of chilli flakes, or leave it out","Fresh green chilli",{"note":511,"swap":512,"original":513},"A gentler method that gives an even milder onion, though it dilutes flavour slightly. Dry it well before it hits the tomatoes.","Onion soaked in ice water for 20 minutes instead of salted","Raw sliced onion","achichuk","Achichuk (Uzbek Tomato and Onion Salad)","Achichuk","uzbekistan","Fergana Valley and Samarkand",4,10,"easy",[523],"side",[525,526,527,528,529],"vegetarian","vegan","gluten-free","dairy-free","nut-free",[461,451,469],[532,535,537,539],{"alt":533,"src":534},"Shallow dish of sliced ripe tomatoes with paper-thin onion rings, green chilli and purple basil leaves","\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero.jpg",{"alt":533,"src":536},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-16x9.jpg",{"alt":533,"src":538},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-1x1.jpg",{"alt":533,"src":540},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-4x3.jpg",[514,542,543,544,545,546],"uzbek salad","tomato onion salad","shakarob","plov side dish","no-oil salad","2026-08-21","dishroute-kitchen","Ripe tomato and paper-thin onion with chilli and basil, dressed with nothing at all — the sharp, juicy plate that sits beside a bowl of plov to cut its fat.",{"en":551},"\u002Frecipe\u002Fachichuk",{"items":553,"total":520,"page":450,"limit":827,"hasMore":828},[554,564,600,629,658,691,719,745,774,800],{"slug":514,"title":515,"shortTitle":516,"nativeName":516,"countrySlug":517,"region":518,"baseServings":519,"prepMinutes":468,"cookMinutes":9,"restMinutes":520,"difficulty":521,"course":555,"diet":556,"mainIngredients":557,"images":558,"keywords":563,"publishedAt":547,"updatedAt":547,"authorSlug":548},[523],[525,526,527,528,529],[461,451,469],[559,560,561,562],{"alt":533,"src":534},{"alt":533,"src":536},{"alt":533,"src":538},{"alt":533,"src":540},[514,542,543,544,545,546],{"slug":565,"title":566,"shortTitle":567,"nativeName":567,"countrySlug":517,"region":568,"baseServings":519,"prepMinutes":569,"cookMinutes":570,"restMinutes":571,"difficulty":572,"course":573,"diet":576,"mainIngredients":578,"images":583,"keywords":593,"publishedAt":547,"updatedAt":547,"authorSlug":548},"chuchvara","Chuchvara (Tiny Uzbek Dumplings in Broth)","Chuchvara","Tashkent",60,25,30,"medium",[574,575],"soup","main",[577],"halal-friendly",[579,580,451,581,582],"flour","ground-beef","yogurt","stock",[584,587,589,591],{"alt":585,"src":586},"Deep bowl of tiny Uzbek chuchvara dumplings in clear broth with a spoonful of thick yogurt, black pepper and chopped herbs","\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero.jpg",{"alt":585,"src":588},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-16x9.jpg",{"alt":585,"src":590},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-1x1.jpg",{"alt":585,"src":592},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-4x3.jpg",[565,594,595,596,597,598,599],"uzbek dumplings","dumpling soup","suzma","central asian","beef dumplings","tashkent",{"slug":601,"title":602,"shortTitle":603,"nativeName":603,"countrySlug":517,"region":604,"baseServings":432,"prepMinutes":570,"cookMinutes":605,"restMinutes":520,"difficulty":521,"course":606,"diet":607,"mainIngredients":608,"images":613,"keywords":623,"publishedAt":547,"updatedAt":547,"authorSlug":548},"dimlama","Dimlama (Uzbek Layered Meat and Vegetable Braise)","Dimlama","Tashkent and the Fergana Valley",95,[575],[528,527,577],[609,610,611,612,461],"lamb","potato","carrot","cabbage",[614,617,619,621],{"alt":615,"src":616},"Uzbek dimlama tipped onto a platter: chunks of lamb over whole potatoes, carrots, peppers and collapsed cabbage in dark broth","\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero.jpg",{"alt":615,"src":618},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-16x9.jpg",{"alt":615,"src":620},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-1x1.jpg",{"alt":615,"src":622},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-4x3.jpg",[601,624,625,626,627,628,597],"damlama","uzbek stew","layered braise","kazan cooking","lamb and potato",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":517,"region":634,"baseServings":519,"prepMinutes":635,"cookMinutes":571,"restMinutes":636,"difficulty":572,"course":637,"diet":638,"mainIngredients":639,"images":642,"keywords":652,"publishedAt":547,"updatedAt":547,"authorSlug":548},"uzbek-lagman","Lagman (Uzbek Hand-Pulled Noodles with Meat Sauce)","Lagman","Lagʻmon","Fergana Valley",40,70,[575],[528,577],[609,579,640,461,641],"bell-pepper","daikon",[643,646,648,650],{"alt":644,"src":645},"Deep bowl of Uzbek lagman, hand-pulled noodles under lamb and pepper sauce with coriander and a slick of chilli oil","\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-1x1.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-4x3.jpg",[653,654,655,656,657,597,517],"lagman","hand-pulled noodles","uzbek noodles","lamb noodle sauce","dungan",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":517,"region":663,"baseServings":664,"prepMinutes":571,"cookMinutes":665,"restMinutes":666,"difficulty":572,"course":667,"diet":669,"mainIngredients":670,"images":674,"keywords":684,"publishedAt":547,"updatedAt":547,"authorSlug":548},"obi-non","Obi Non (Uzbek Round Tandoor Bread)","Obi Non","Obi non","Samarkand and Tashkent",8,20,120,[668],"bread",[525,529],[579,671,672,673],"yeast","milk","sesame-seeds",[675,678,680,682],{"alt":676,"src":677},"Round Uzbek obi non bread with a stamped seed-covered flat centre and a high golden puffed rim","\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-1x1.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-4x3.jpg",[685,686,687,688,689,690],"obi non","uzbek bread","tandir bread","chekich","central asian flatbread","samarkand bread",{"slug":692,"title":693,"shortTitle":694,"nativeName":695,"countrySlug":517,"region":634,"baseServings":432,"prepMinutes":635,"cookMinutes":696,"restMinutes":468,"difficulty":572,"course":697,"diet":698,"mainIngredients":699,"images":702,"keywords":712,"publishedAt":547,"updatedAt":547,"authorSlug":548},"uzbek-plov","Osh Palov (Uzbek Lamb and Carrot Rice Pilaf)","Osh Palov","Osh \u002F Palov",90,[575],[528,527,577],[609,700,611,451,701],"rice","cumin",[703,706,708,710],{"alt":704,"src":705},"Uzbek palov heaped on a wide platter, orange carrot batons folded through glossy rice with lamb chunks and a whole garlic head on top","\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero.jpg",{"alt":704,"src":707},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-1x1.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-4x3.jpg",[713,714,715,716,717,718,517],"uzbek plov","palov","osh","lamb pilaf","zirvak","central asian rice",{"slug":720,"title":721,"shortTitle":722,"nativeName":722,"countrySlug":517,"region":604,"baseServings":519,"prepMinutes":435,"cookMinutes":723,"restMinutes":569,"difficulty":572,"course":724,"diet":726,"mainIngredients":727,"images":728,"keywords":738,"publishedAt":547,"updatedAt":547,"authorSlug":548},"uzbek-samsa","Somsa (Uzbek Tandoor-Baked Meat Pastry)","Somsa",35,[725],"street-food",[577,529],[609,451,579,701],[729,732,734,736],{"alt":730,"src":731},"Triangular Uzbek somsa pastries with flaky browned tops and sesame seeds, one broken open to show chopped lamb and onion","\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-1x1.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-4x3.jpg",[739,740,741,742,743,744],"somsa","uzbek samsa","lamb pastry","tandir","central asian street food","baked pastry",{"slug":746,"title":747,"shortTitle":748,"nativeName":748,"countrySlug":517,"region":749,"baseServings":520,"prepMinutes":696,"cookMinutes":460,"restMinutes":750,"difficulty":751,"course":752,"diet":754,"mainIngredients":755,"images":757,"keywords":767,"publishedAt":547,"updatedAt":547,"authorSlug":548},"sumalak","Sumalak (Uzbek Sprouted Wheat Navruz Pudding)","Sumalak","Nationwide, made for Navruz",4320,"hard",[753],"dessert",[525,526,528],[579,756],"walnuts",[758,761,763,765],{"alt":759,"src":760},"Small bowls of dark glossy sumalak, a thick brown sprouted-wheat pudding, dusted with flour for Navruz","\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-1x1.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-4x3.jpg",[746,768,769,770,771,772,773],"samanu","navruz","nowruz","sprouted wheat pudding","uzbek dessert","no sugar added",{"slug":775,"title":776,"shortTitle":777,"nativeName":778,"countrySlug":517,"region":568,"baseServings":519,"prepMinutes":779,"cookMinutes":435,"restMinutes":635,"difficulty":572,"course":780,"diet":781,"mainIngredients":782,"images":784,"keywords":794,"publishedAt":547,"updatedAt":547,"authorSlug":548},"uzbek-manti","Uzbek Manti (Steamed Lamb and Pumpkin Dumplings)","Uzbek Manti","Manti",50,[575],[577],[609,783,451,579],"pumpkin",[785,788,790,792],{"alt":786,"src":787},"Large Uzbek manti dumplings on a steamer tray, translucent wrappers over lamb and pumpkin filling with a bowl of soured cream","\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-1x1.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-4x3.jpg",[795,796,797,798,799,597,517],"uzbek manti","steamed dumplings","lamb dumplings","pumpkin manti","kaskan",{"slug":801,"title":802,"shortTitle":803,"nativeName":804,"countrySlug":517,"region":805,"baseServings":432,"prepMinutes":665,"cookMinutes":806,"difficulty":521,"course":807,"diet":808,"mainIngredients":809,"images":811,"keywords":821,"publishedAt":547,"updatedAt":547,"authorSlug":548},"uzbek-shurpa","Uzbek Shurpa (Clear Lamb and Vegetable Soup)","Uzbek Shurpa","Shoʻrva","Samarkand and Bukhara",145,[574],[528,527,577],[609,611,610,810,451],"chickpeas",[812,815,817,819],{"alt":813,"src":814},"Bowl of clear Uzbek lamb shurpa with a whole potato, thick carrot pieces, chickpeas and chopped dill on top","\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero.jpg",{"alt":813,"src":816},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-16x9.jpg",{"alt":813,"src":818},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-1x1.jpg",{"alt":813,"src":820},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-4x3.jpg",[822,823,824,825,826,597,810],"shurpa","shorva","uzbek soup","lamb broth","clear soup",24,false,1788563738419]