Uzbekistani cuisine

Baklava (, or ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with either syrup or honey.

upright=1.2|thumb|Modern ceramic wood-fired tandoors

Shashlik, or shashlyck ( shashlyk ), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union republics.

dish

Boortsog, boorsoq, baursak, baursaq, bauyrsaq, borsok or boorsok is a fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. They are shaped into triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. It has been adopted by Cossack cuisine as "bursak".

Chak-chak () is a popular fried dough food in Tatarstan, Bashkortostan, Tajikistan, Uzbekistan, Kazakhstan, Kyrgyzstan and other parts of Central Asia.

Chebureki ( Cheburek) are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.

Chorba, ( ; ) shorwa, shurba, shurpa, shurbah or shorba ( ) is a broad class of stews or rich soups found in national cuisines across North Africa, The Middle East, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but is also served alone as a broth or with bread.

Kashk, kishk, ( Kašk, ), () qurut, qurt, kurut, kurt, qqet, jameed, shilanch (Tuvan and , , , , , Tajik: қурут, ), chortan ( chort’an), aaruul or khuruud (Mongolian: ааруул or хурууд) is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms: rolled into balls, sliced into strips, and formed into chunks.

Central Asian noodle dish

culinary traditions of Uzbekistan

culinary traditions of Afghanistan

thumb|Qatiq from Azerbaijan thumb|Bulgarian qatiq Qatiq is a fermented milk product from the Turkic countries. It is a more solid form of yogurt than ayran.

A dastarkhān (Persian / Urdu: دسترخوان, , , , , , , , ) or dastarkhwān is the name used across Central Asia and South Asia to refer to the traditional dining space where food is eaten. The term is a word of Persian origin meaning the tablecloth which is spread on the ground, floor, or table as a sanitary surface for food.

thumb|right|Horse meat platter – qazı is on the right thumb|Plate of Qazı at a restaurant in Astana thumb|Making horse meat sausage

large pan; due to its size could be used for boiling or similar cooking techniques

Kuurdak (, quyrdaq, , ; Говурдак, , , ), transliterated with various spellings, is a traditional meat dish made in Central Asia. The name comes from a nominalization of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".

thumb|Kesme Kesme or erişte is a type of egg noodle found in various Central Asian countries. It is also found in Turkish cuisine and is called erişte and “kesme” in modern standard Turkish. The word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles. The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is traditionally a homemade dish, and not often found at restaurants or cafés. In Turkey, kesme is also known as "erişte", and eaten generally in winter. It is made from flour, eg

Chal, also shubat or khoormog (, , , ), is a Turkic (especially Turkmen, Uzbek and Kazakh) and Mongolic beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan, Uzbekistan and Turkmenistan. In Kazakhstan the drink is known as shubat, and is a staple summer food. Due to preparation requirements and perishable nature, chal has proved difficult to export. Agaran (fermented cream) is collected from the surface of chal.

thumb|Morkovcha served plain Morkovcha also known as Korean-style carrots or Korean carrot salad, is a spicy marinated carrot salad. It is a dish in Koryo-saram cuisine, and is a variant of kimchi.

Shelpek, chalpak or chalpyak (; ; ; ; ) is a traditional Central Asian flatbread commonly consumed all over the region. The main ingredients of shelpek are flour, milk, sugar, butter, sour cream such as kaymak, baking soda, salt and vegetable oil.

Nisholda, also spelled as nishallo, nishaldo, or nisholda (Persian: نشلا‎; Bukharian dialect: Нишалло; Tajik: Нишолло ; Uzbek: Nisholda) is a sweet dish that resembles white jam, only thicker. It is popular in Afghan, Iranian, Tajik, and Uzbek cuisines. Nisholda is also a traditional dish among the Bukharan (Central Asian, Samarkand) Jews.

"Mughal" style of cooking

Central Asian noodle dish

Māstāba, or mastava (Cyrillic: Мастава, Tajik: Мастоба), is a traditional Uzbek and Tajik soup. Sometimes it is called "liquid pilaf".

Chalap, also marketed as Tan, is a beverage common to Kyrgyzstan, Uzbekistan, and Kazakhstan. It consists of qatiq or suzma, salt, and in modern times, carbonated water.

Bichak is a stuffed baked or fried pastry that comes in different forms (round, triangle, quadrangle) appetizer or meal similar to a turnover, served in Central Asia cuisines including Uzbek cuisine, Tajik cuisine, Afghan cuisine, and Middle Eastern cuisine, most notably in Moroccan cuisine. It is often served during tea or coffee hour. Bichak can be stuffed with pumpkin, veggies, and jam for a sweet taste, or meat and cheese for a savory addition to lunch. Bichak is also popular because it can be prepared in large quantities. They are traditional for Rosh Hashanah and Sukkot. For kosher dairy

Central Asian steamed pie

Kuksi (, ) is a noodle dish in Koryo-saram cuisine: cuisine of the ethnic Koreans of the mainland former Soviet Union. It is served cold and often spicy with beef. It is the Koryo-saram version of janchi-guksu.

Shakarap (also spelt shakarob, ; achchiq-chuchuk, achuchuk) is a simple salad originating from Central Asia, which consists of thinly sliced tomatoes and onions, with salt and black pepper. The salad is particularly popular in Tajikistan, Uzbekistan, and Kyrgyzstan. thumb|202x202px|Plate of shakarap

Meat dumpling dish from Karakalpakstan