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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":489,"pronunciation":521,"substitutions":522,"slug":535,"title":536,"shortTitle":537,"nativeName":538,"countrySlug":539,"region":540,"baseServings":541,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":546,"diet":548,"mainIngredients":551,"images":552,"keywords":562,"publishedAt":569,"updatedAt":569,"authorSlug":570,"summary":571,"localeSlug":535,"alternates":572},[394,397,400,403,406],{"answer":395,"question":396},"The centre is docked with a spiked stamp called a chekich before baking. Those holes let steam escape and compress the dough, so the middle stays thin and dense, while the untouched rim traps steam and inflates into an airy ring. It is a deliberate design: the flat centre is sturdy enough to hold food, the rim is the soft part you tear off.","Why is the centre of the bread flat and the edge puffed?",{"answer":398,"question":399},"Yes. A pizza stone or baking steel preheated at maximum temperature for 45 minutes, plus steam for the first few minutes, gives a very close result — crisp base, blistered rim, proper shape. The one thing a home oven cannot supply is the trace of woodsmoke from a fired clay tandir, which is a flavour difference rather than a texture one.","Can I bake obi non without a tandoor?",{"answer":401,"question":402},"It is a respect custom observed across Central Asia: non is torn by hand, kept face up on the table, and never thrown out. Bread carries symbolic weight in hospitality, oath-taking and farewells, so treating it casually reads as rude. There is a practical side too — tearing preserves the airy rim that a knife would crush.","Why should Uzbek bread never be cut with a knife?",{"answer":404,"question":405},"Usually the dough was too dry, the oven was not hot enough, or the shaped loaf was left to over-prove before baking. Aim for a soft, slightly tacky dough, bake at the highest setting your oven reaches on a preheated stone, and give the shaped disc only 20–25 minutes of final rest before it goes in.","My rim did not puff up. What went wrong?",{"answer":407,"question":408},"Obi non is the plain everyday bread — mostly flour, water and salt, with a little milk or fat at most. Patyr is enriched with butter or lamb fat worked into the dough, which makes it shorter, richer and flakier, and it is usually baked thicker. Both are stamped and tandir-baked, and both appear on the same table.","What is the difference between obi non and patyr?",[410,411,412,413,414,415],"Dock the centre right to the edge of the flat zone. Any patch you miss will puff into a bubble and break the pattern.","Heat the stone or steel for 45 minutes minimum. The bottom crust is made by contact heat, not by oven air.","Keep the dough on the wet side — around 65% hydration — or the rim will not inflate properly.","Brush the surface with milk rather than egg for the traditional matte-dark sheen; egg wash gives a glossier, more pastry-like finish.","Bake one loaf at a time unless your oven is genuinely large. Two loaves crowded together steam each other and the rims stay pale.","Tear the bread rather than cutting it. Beyond custom, tearing keeps the airy rim from being compressed flat by a knife.","🫓","Obi non is a disc of bread with two personalities. The middle is pressed flat with a spiked stamp so it stays thin, dense and slightly chewy, glazed dark and studded with sesame and nigella; the rim is left alone and balloons into a soft, airy ring you tear off first. It is barely enriched — flour, water, salt, a little milk and fat — so it tastes of wheat and scorched crust rather than butter, and it exists to be torn and used: to scoop plov, to soak up shurpa, to sit under a kebab. A good one is faintly smoky, keeps for days, and is worth the effort of getting your oven hotter than feels sensible.","Bread in Uzbekistan is not a side dish, it is a household object with rules. Non is torn by hand, never sliced with a knife; it is laid on the table face up, never turned over; a piece is never thrown away. When someone leaves on a long journey the family gives them a bite of a fresh non and hangs the rest up, to be finished when the traveller comes home. These customs are alive rather than folkloric — visitors get corrected at the table, kindly but firmly, for putting a loaf face down.\n\nThe bread itself is shaped by the oven. A tandir is a clay-lined pit or barrel fired with wood until the walls hold a fierce, even heat; the baker slaps the wetted underside of the shaped disc against the inside wall, where it clings, bakes from the radiant clay below and the hot air above, and is hooked off when the rim has blistered. Because the centre is docked with a chekich — a wooden handle set with a circle of nails — steam escapes there and the middle stays flat while the undocked rim inflates. Each chekich leaves a different pattern, which is why bazaar loaves carry rosettes, spirals and floral prints; in some workshops the stamp is effectively a maker's mark.\n\nEvery city argues for its own non. Samarkand bread is the most famous, and Uzbeks will tell you it cannot be reproduced anywhere else — the usual explanations involve the water, the local flour and the particular clay of the ovens. Whether or not any of that survives testing, Samarkand non is genuinely denser and longer-keeping than most, and travellers really do carry stacks of it home. Tashkent bakes a softer, more enriched patyr; the Fergana Valley makes its own flat, wide versions. What follows is a home-oven obi non: a preheated stone and a burst of steam stand in for the tandir wall, and while you lose the woodsmoke you keep the shape, the crust and the tearing.","Obi non keeps 2–3 days at room temperature in a cloth — never a plastic bag, which softens the crust into leather. After that it is meant to be used dry: torn into shurpa, layered under stewed meat, or sprinkled with water and refreshed for 5 minutes at 200°C. It freezes well wrapped tightly for a month; thaw at room temperature and reheat on a hot stone for 4 minutes to bring the crust back.",[421,422,423,424],"A modest amount of milk and fat gives the crust its shine and keeps the crumb tender for two days without turning it into a soft sandwich roll.","The docking-and-rim technique is explained properly, so you get the real obi non silhouette instead of a flat round.","A preheated stone plus steam gets a domestic oven as close to tandir heat as it can honestly get.","Scaled for two loaves, which is how the bread is actually bought and eaten — one for now, one for the week.",[426,427,428,429],"Baking stone or steel","Chekich bread stamp or a fork","Pastry brush","Roasting tray for steam",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},5,58,2,590,10,310,[438],"Green tea and a bowl of shurpa, or torn under a plate of plov so it takes up the fat from the rice.",[440,443,446],{"name":441,"description":442},"Patyr","The richer Tashkent cousin: lamb fat or butter worked into the dough, giving a shorter, flakier crumb and a deeper brown crust. Often baked thicker.",{"name":444,"description":445},"Gijduvon non","A thick, heavily stamped bread from the Bukhara region, baked long and dry so it keeps for weeks — the loaf people buy to take home across the country.",{"name":447,"description":448},"Sourdough obi non","Replace the yeast with 120 g of active starter and lengthen the bulk rise to 4–5 hours. The crumb tightens and the keeping quality improves noticeably.",[450,456,460,464,468,471,476,481,484,487],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},600,"flour","strong white bread flour","g","For the dough",{"qty":457,"name":458,"unit":459,"group":455},320,"warm water","ml",{"qty":461,"ref":462,"name":463,"unit":459,"group":455},80,"milk","warm whole milk",{"qty":465,"ref":466,"name":467,"unit":454,"group":455},7,"yeast","instant dried yeast",{"qty":469,"name":470,"unit":454,"group":455},12,"fine salt",{"qty":472,"ref":473,"name":474,"note":475,"unit":454,"group":455},25,"butter","butter, melted","or a neutral oil, or melted lamb fat for a more traditional loaf",{"qty":477,"ref":462,"name":478,"unit":479,"group":480},3,"milk, for brushing","tbsp","To finish",{"qty":433,"ref":482,"name":483,"unit":479,"group":480},"sesame-seeds","sesame seeds",{"qty":485,"name":486,"unit":479,"group":480,"optional":8},1,"nigella seeds",{"qty":433,"ref":452,"name":488,"unit":479,"group":480},"flour, for dusting",[490,493,497,501,505,509,513,517],{"text":491,"title":492,"timerSeconds":451},"Whisk the flour, yeast and salt in a large bowl, then pour in the warm water, milk and melted butter. Bring it together into a shaggy mass and let it sit uncovered for 10 minutes so the flour hydrates before you do any real work on it.","Mix the dough",{"tip":494,"text":495,"title":496},"Resist adding flour. A dough that feels a shade too soft is what makes the rim inflate.","Knead for 10 minutes by hand or 6 in a mixer, until the dough is soft, elastic and only slightly tacky at the surface. Pulled thin between your fingers it should stretch to a translucent window before tearing.","Knead until smooth",{"text":498,"title":499,"timerSeconds":500},"Cover the bowl and leave the dough somewhere warm for about 90 minutes, until roughly doubled and domed. A finger pressed 2 cm into the surface should leave a dent that springs back only halfway.","Bulk rise",5400,{"text":502,"title":503,"timerSeconds":504},"Put a stone or steel on the middle shelf, a metal tray on the floor of the oven, and heat to the maximum setting for 45 minutes. Meanwhile divide the dough in two, shape each half into a tight ball, and rest them under a cloth for 15 minutes.","Heat the oven and shape",2700,{"tip":506,"text":507,"title":508},"If the dough springs back, walk away for five minutes and press again rather than fighting it.","Press each ball out into a 22 cm round, working from the middle so a raised rim of 3 cm is left untouched around the edge. Stamp or fork the flat centre densely, right up to the rim, pressing hard enough to reach the work surface.","Form the disc and stamp it",{"text":510,"title":511,"timerSeconds":512},"Rest the shaped loaves for 20 minutes, then brush the centre and rim with milk and scatter the sesame and nigella seeds over the flat middle. Re-stamp any holes that have closed up during the rest.","Final rest and glaze",1200,{"text":514,"title":515,"timerSeconds":516},"Slide one loaf onto the hot stone and pour a cupful of boiling water into the tray below, then shut the door fast. Bake 18–20 minutes, until the rim is inflated and blistered, the docked centre is glossy chestnut brown and the base sounds hollow. Repeat with the second loaf.","Bake with steam",1140,{"text":518,"title":519,"timerSeconds":520},"Cool the bread on a rack, face up, for at least 15 minutes before tearing — the crumb is still setting. Serve it torn into rough pieces rather than sliced, in the Uzbek way.","Cool face up",900,"oh-BEE NOHN",[523,527,531],{"note":524,"swap":525,"original":526},"You are only making holes and compressing the centre. A fork does both; you just lose the rosette. Chekich are cheap in Central Asian shops and online if you want the pattern.","A fork, or the flat base of a glass ringed with fork holes","Chekich (bread stamp)",{"note":528,"swap":529,"original":530},"Plain water gives a leaner, more rustic loaf that stales faster. Yogurt gives a slightly tangier crumb and a softer centre.","Water, or plain yogurt thinned with water","Milk in the dough",{"note":532,"swap":533,"original":534},"Nigella is the more common bazaar topping and has a faint oregano-onion note, but sesame alone is completely standard.","All sesame, or a mix of sesame and poppy seeds","Nigella seeds","obi-non","Obi Non (Uzbek Round Tandoor Bread)","Obi Non","Obi non","uzbekistan","Samarkand and Tashkent",8,30,20,120,"medium",[547],"bread",[549,550],"vegetarian","nut-free",[452,466,462,482],[553,556,558,560],{"alt":554,"src":555},"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":554,"src":557},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-16x9.jpg",{"alt":554,"src":559},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-1x1.jpg",{"alt":554,"src":561},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-4x3.jpg",[563,564,565,566,567,568],"obi non","uzbek bread","tandir bread","chekich","central asian flatbread","samarkand bread","2026-08-21","dishroute-kitchen","The round bread at the centre of every Uzbek table: a dense stamped middle, a high puffed rim, and a shiny seed-flecked crust baked hard against the wall of a clay oven.",{"en":573},"\u002Frecipe\u002Fobi-non",{"items":575,"total":435,"page":485,"limit":848,"hasMore":849},[576,610,642,672,701,711,739,766,795,821],{"slug":577,"title":578,"shortTitle":579,"nativeName":579,"countrySlug":539,"region":580,"baseServings":581,"prepMinutes":582,"cookMinutes":9,"restMinutes":435,"difficulty":583,"course":584,"diet":586,"mainIngredients":590,"images":594,"keywords":604,"publishedAt":569,"updatedAt":569,"authorSlug":570},"achichuk","Achichuk (Uzbek Tomato and Onion Salad)","Achichuk","Fergana Valley and Samarkand",4,15,"easy",[585],"side",[549,587,588,589,550],"vegan","gluten-free","dairy-free",[591,592,593],"tomato","onion","basil",[595,598,600,602],{"alt":596,"src":597},"Shallow dish of sliced ripe tomatoes with paper-thin onion rings, green chilli and purple basil leaves","\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-1x1.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-4x3.jpg",[577,605,606,607,608,609],"uzbek salad","tomato onion salad","shakarob","plov side dish","no-oil salad",{"slug":611,"title":612,"shortTitle":613,"nativeName":613,"countrySlug":539,"region":614,"baseServings":581,"prepMinutes":615,"cookMinutes":472,"restMinutes":542,"difficulty":545,"course":616,"diet":619,"mainIngredients":621,"images":625,"keywords":635,"publishedAt":569,"updatedAt":569,"authorSlug":570},"chuchvara","Chuchvara (Tiny Uzbek Dumplings in Broth)","Chuchvara","Tashkent",60,[617,618],"soup","main",[620],"halal-friendly",[452,622,592,623,624],"ground-beef","yogurt","stock",[626,629,631,633],{"alt":627,"src":628},"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":627,"src":630},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-1x1.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-4x3.jpg",[611,636,637,638,639,640,641],"uzbek dumplings","dumpling soup","suzma","central asian","beef dumplings","tashkent",{"slug":643,"title":644,"shortTitle":645,"nativeName":645,"countrySlug":539,"region":646,"baseServings":647,"prepMinutes":472,"cookMinutes":648,"restMinutes":435,"difficulty":583,"course":649,"diet":650,"mainIngredients":651,"images":656,"keywords":666,"publishedAt":569,"updatedAt":569,"authorSlug":570},"dimlama","Dimlama (Uzbek Layered Meat and Vegetable Braise)","Dimlama","Tashkent and the Fergana Valley",6,95,[618],[589,588,620],[652,653,654,655,591],"lamb","potato","carrot","cabbage",[657,660,662,664],{"alt":658,"src":659},"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":658,"src":661},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-1x1.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-4x3.jpg",[643,667,668,669,670,671,639],"damlama","uzbek stew","layered braise","kazan cooking","lamb and potato",{"slug":673,"title":674,"shortTitle":675,"nativeName":676,"countrySlug":539,"region":677,"baseServings":581,"prepMinutes":678,"cookMinutes":542,"restMinutes":679,"difficulty":545,"course":680,"diet":681,"mainIngredients":682,"images":685,"keywords":695,"publishedAt":569,"updatedAt":569,"authorSlug":570},"uzbek-lagman","Lagman (Uzbek Hand-Pulled Noodles with Meat Sauce)","Lagman","Lagʻmon","Fergana Valley",40,70,[618],[589,620],[652,452,683,591,684],"bell-pepper","daikon",[686,689,691,693],{"alt":687,"src":688},"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":687,"src":690},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-1x1.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-4x3.jpg",[696,697,698,699,700,639,539],"lagman","hand-pulled noodles","uzbek noodles","lamb noodle sauce","dungan",{"slug":535,"title":536,"shortTitle":537,"nativeName":538,"countrySlug":539,"region":540,"baseServings":541,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":702,"diet":703,"mainIngredients":704,"images":705,"keywords":710,"publishedAt":569,"updatedAt":569,"authorSlug":570},[547],[549,550],[452,466,462,482],[706,707,708,709],{"alt":554,"src":555},{"alt":554,"src":557},{"alt":554,"src":559},{"alt":554,"src":561},[563,564,565,566,567,568],{"slug":712,"title":713,"shortTitle":714,"nativeName":715,"countrySlug":539,"region":677,"baseServings":647,"prepMinutes":678,"cookMinutes":716,"restMinutes":582,"difficulty":545,"course":717,"diet":718,"mainIngredients":719,"images":722,"keywords":732,"publishedAt":569,"updatedAt":569,"authorSlug":570},"uzbek-plov","Osh Palov (Uzbek Lamb and Carrot Rice Pilaf)","Osh Palov","Osh \u002F Palov",90,[618],[589,588,620],[652,720,654,592,721],"rice","cumin",[723,726,728,730],{"alt":724,"src":725},"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":724,"src":727},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-1x1.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-4x3.jpg",[733,734,735,736,737,738,539],"uzbek plov","palov","osh","lamb pilaf","zirvak","central asian rice",{"slug":740,"title":741,"shortTitle":742,"nativeName":742,"countrySlug":539,"region":646,"baseServings":581,"prepMinutes":743,"cookMinutes":744,"restMinutes":615,"difficulty":545,"course":745,"diet":747,"mainIngredients":748,"images":749,"keywords":759,"publishedAt":569,"updatedAt":569,"authorSlug":570},"uzbek-samsa","Somsa (Uzbek Tandoor-Baked Meat Pastry)","Somsa",45,35,[746],"street-food",[620,550],[652,592,452,721],[750,753,755,757],{"alt":751,"src":752},"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":751,"src":754},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-1x1.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-4x3.jpg",[760,761,762,763,764,765],"somsa","uzbek samsa","lamb pastry","tandir","central asian street food","baked pastry",{"slug":767,"title":768,"shortTitle":769,"nativeName":769,"countrySlug":539,"region":770,"baseServings":435,"prepMinutes":716,"cookMinutes":451,"restMinutes":771,"difficulty":772,"course":773,"diet":775,"mainIngredients":776,"images":778,"keywords":788,"publishedAt":569,"updatedAt":569,"authorSlug":570},"sumalak","Sumalak (Uzbek Sprouted Wheat Navruz Pudding)","Sumalak","Nationwide, made for Navruz",4320,"hard",[774],"dessert",[549,587,589],[452,777],"walnuts",[779,782,784,786],{"alt":780,"src":781},"Small bowls of dark glossy sumalak, a thick brown sprouted-wheat pudding, dusted with flour for Navruz","\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-1x1.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-4x3.jpg",[767,789,790,791,792,793,794],"samanu","navruz","nowruz","sprouted wheat pudding","uzbek dessert","no sugar added",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"countrySlug":539,"region":614,"baseServings":581,"prepMinutes":800,"cookMinutes":743,"restMinutes":678,"difficulty":545,"course":801,"diet":802,"mainIngredients":803,"images":805,"keywords":815,"publishedAt":569,"updatedAt":569,"authorSlug":570},"uzbek-manti","Uzbek Manti (Steamed Lamb and Pumpkin Dumplings)","Uzbek Manti","Manti",50,[618],[620],[652,804,592,452],"pumpkin",[806,809,811,813],{"alt":807,"src":808},"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":807,"src":810},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-16x9.jpg",{"alt":807,"src":812},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-1x1.jpg",{"alt":807,"src":814},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-4x3.jpg",[816,817,818,819,820,639,539],"uzbek manti","steamed dumplings","lamb dumplings","pumpkin manti","kaskan",{"slug":822,"title":823,"shortTitle":824,"nativeName":825,"countrySlug":539,"region":826,"baseServings":647,"prepMinutes":543,"cookMinutes":827,"difficulty":583,"course":828,"diet":829,"mainIngredients":830,"images":832,"keywords":842,"publishedAt":569,"updatedAt":569,"authorSlug":570},"uzbek-shurpa","Uzbek Shurpa (Clear Lamb and Vegetable Soup)","Uzbek Shurpa","Shoʻrva","Samarkand and Bukhara",145,[617],[589,588,620],[652,654,653,831,592],"chickpeas",[833,836,838,840],{"alt":834,"src":835},"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":834,"src":837},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-16x9.jpg",{"alt":834,"src":839},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-1x1.jpg",{"alt":834,"src":841},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-4x3.jpg",[843,844,845,846,847,639,831],"shurpa","shorva","uzbek soup","lamb broth","clear soup",24,false,1788563806750]