Central Asian Dishes

Central Asian Dishes: Basic Overview

Common Ingredients

Meat (lamb, beef, horse), dairy products (yogurt, sour cream, fermented milk), grains (rice, wheat, millet, barley), flour, vegetables, fruits.

Common Cooking Methods

Baking, grilling, boiling, steaming

Courses

Main course, appetizer, dessert

Meals

Breakfast, lunch, dinner

Key Taste

Sweet, savory, salty

Eating Etiquette

Handwashing before/after eating, respecting bread.

Meal Presentation

Meals are presented on a dastarkhan (cloth) on the floor.

Culinary Festivals

Nauryz celebrations, weddings, Islamic holidays (Ramadan, Eid al-Fitr).

Influence and Fusion

Influences from Arab, Persian, Indian, Turkish, Mongol, and Chinese cuisines. Contributions from Korean, Uyghur, Slav, Tatar, Dungan, and German cultures.

Central Asian Dishes: Origin and Region

Cuisine

Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan

Culinary Region

Central Asia

Country’s Region

Nationwide Origin

Central Asian dishes represent the culinary traditions and cultures in the region, including the cuisines of five countries Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan.

The cuisine is a blend of various cultural influences, like Arab, Persian, Indian, Turkish, Mongol, Chinese, etc., and the immigrations of Koreans, Uyghurs, Slavs, Tatars, Dungans, and Germans.

The cuisine also reflects the region’s varied climates, geography, and nomadic and sedentary lifestyles.

Historically, nomadic people in the Eurasian steppe had diets based on dairy, game, and plants.

Plus, archaeological findings, such as those at Adji Kui in Turkmenistan, dating from 2400 to 1300 BC, and other Central Asian sites, reveal the early adoption of domesticated grains.

Regarding cooking techniques, these methods in Central Asia adapted to the scarcity of water, so tandyr oven baking (for making flatbread or meat), grilling, boiling, or steaming are common.

Staple components to make Central Asian delicacies are meat, dairy products, and bread. Locals also use spices (like cinnamon, mace, and nutmeg) to enhance the flavor of dishes.

Some of the most popular dishes in the region are pilaf (a rice dish that is also known as plov), beshbarmak (a noodle dish with boiled meat), shashlik (skewered meat), laghman (pulled noodles with meat and veggies), and samsa (savory pastries).

Besides daily meals, Central Asian dishes are special occasion feasts, offering cultural richness and communal spirit.

Some common festivities here are Nauryz celebrations (the Persian New Year), weddings, or Islamic holidays like Ramadan and Eid al-Fitr.

Keep reading to have a closer look at Central Asian delicacies’ geographic and historical impacts, a list of notable dishes in the region’s countries, and its most popular dishes.

To explore further about Central Asian dishes, I also provide you with insights into their key components, meal structure, eating etiquette, and street food in the area with some frequently asked questions about these culinary offerings.

You can click on dishes to explore more about them or use the filter to search easier. Check them out, now!

List of Central Asian Dishes with Filters

Pilaf

Pilaf is a rice dish (or wheat) popular in many countries around the world, combining grains with various broths, spices, meat, and vegetables.

#1 in Turkmenistan

#1 in Tajikistan

#1 in Uzbekistan

#2 in Kazakhstan

#2 in Kyrgyzstan

Country’s Region: Nationwide Origin

Main Ingredients:

Rice

Mealtime: Lunch, dinner

Beshbarmak

Beshbarmak is a Central Asian dish consisting of boiled and chopped meat and onions on a bed of egg noodles.

#1 in Kazakhstan

#1 in Kyrgyzstan

#2 in Turkmenistan

#6 in Uzbekistan

#8 in Tajikistan

Country’s Region: Nationwide Origin

Main Ingredients:

Flour, lamb or horse meat, and chyk (onions cooked in meat broth)

Mealtime: Dinner

Manti

Manti is a dumpling version of the Central Asia region with spiced meat.

#4 in Kazakhstan

#4 in Kyrgyzstan

#4 in Tajikistan

#5 in Uzbekistan

Country’s Region: Unspecified

Main Ingredients:

All-purpose flour, beef or lamb

Mealtime: Breakfast, lunch, dinner

Laghman

Laghman features pulled noodles served in a flavorful broth with vegetables and meat.

#3 in Kyrgyzstan

#3 in Turkmenistan

#3 in Uzbekistan

#5 in Kazakhstan

#7 in Tajikistan

Country’s Region: Northwest China

Main Ingredients:

Noodles, beef or lamb

Mealtime: Lunch, dinner

Samsa

Samsa is a baked savory pastry with different fillings that is a favorite street food in Central Asia.

#2 in Uzbekistan

#4 in Turkmenistan

#5 in Kyrgyzstan

#5 in Tajikistan

#7 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

All-purpose flour, mince meat (commonly lamb)

Mealtime: Anytime

Börek

Börek is a family of pies and pastries in many regions of Asia, Europe, and Africa.

#3 in Kazakhstan

#11 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

Flaky pastry (usually filo) and ingredients for the filling (such as meat, cheese, spinach, potatoes, etc.)

Mealtime: Anytime

Dolma

Dolmas are a family of stuffed or wrapped vegetable dishes in Ottoman cuisine.

#37 in Uzbekistan

Country’s Region: Unspecified

Main Ingredients:

Vegetables, rice, and minced meat

Mealtime: Anytime

Shish Kebab

Shish kebab is a grilled meat dish of the Middle East, often made of cubes of lamb.

#3 in Tajikistan

#4 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

Lamb, beef, poultry, or fish

Mealtime: Lunch, dinner

Kazan Kebab

Kazan kebab is a traditional Uzbek dish involving meat cooked in a pot with potatoes and various spices.

#42 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

Meat (usually lamb, but also beef, pork, chicken, or horse meat), potatoes, and spices

Mealtime: Lunch, dinner

Lamb Tandoori

Lamb Tandoori is a Turkish grilled dish featuring slow-cooked lamb with vegetables, often served with bread.

#27 in Turkmenistan

#37 in Kazakhstan

#41 in Uzbekistan

Country’s Region: Southwestern Turkey

Main Ingredients:

Lamb

Mealtime: Lunch, dinner

Chicken Tabaka

Chicken tabaka is a Georgian dish of pan-fried, flattened chicken.

#39 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

Chicken

Mealtime: Lunch, dinner

Baklava

Baklava is a layered filo pastry dessert popular in countries that were part of the Ottoman Empire.

#9 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

Filo pastry, nuts, butter, and sugar syrup or honey

Mealtime: Anytime

Halva

Halva is a confectionary from Persia which is also popular in Asia, Middle East, Mediterranean, the Balkans, and the Caucasus.

#10 in Kazakhstan

#10 in Tajikistan

#14 in Uzbekistan

Country’s Region: Unspecified

Main Ingredients:

Butter, flour, cocoa powder, milk, liquid oil, rosewater, saffron, and sugar (also depends on the variety)

Mealtime: Anytime

Dried Apricots

Dried apricots are a type of dried fruit made from apricots and widely enjoyed around the world.

#17 in Tajikistan

#34 in Kyrgyzstan

#47 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

Apricots

Mealtime: Anytime

Kuurdak

Kuurdak is a Central Asian and Mongolian meat dish.

#6 in Turkmenistan

#12 in Uzbekistan

#13 in Kyrgyzstan

#17 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

Meat (lamb or beef), onions, potatoes (optional), vegetable oil or animal fat

Mealtime: Lunch, Dinner

Chorba

Chorba is an extensive collection of rich soups or stews in many Asian, African, and European countries.

#5 in Turkmenistan

#6 in Tajikistan

#8 in Kyrgyzstan

#8 in Uzbekistan

#9 in Kazakhstan

Country’s Region: Unspecified

Main Ingredients:

Water or broth, meat, legumes, vegetables, herbs, and spices.

Mealtime: Lunch, Dinner

Naryn

Naryn is an intriguing mix of noodles and meat, all served in a hearty bowl in Central Asia.

#11 in Turkmenistan

#15 in Kyrgyzstan

#16 in Uzbekistan

#19 in Kazakhstan

Country’s Region: Nationwide

Main Ingredients:

Meat (lamb or horse), noodles

Mealtime: Breakfast, lunch, dinner

Samarkand Non

Samarkand non is an Uzbek bread having a signature dented disc shape.

#31 in Uzbekistan

Country’s Region: Southeastern Uzbekistan

Main Ingredients:

All-purpose flour, yeast

Mealtime: Anytime

Tandyr Nan

Tandyr nan is a Central Asian bread often patterned with a chekich stamp.

#7 in Turkmenistan

#10 in Uzbekistan

#15 in Tajikistan

#23 in Kyrgyzstan

#27 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

Wheat flour, water, salt, yeast

Mealtime: Anytime

Lavash

Lavash is a flatbread popularly prepared using a yeast dough, perfect for serving as a wrap with various fillings.

#14 in Kyrgyzstan

#18 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

All-purpose flour, yeast

Mealtime: Anytime

Qatlama

Qatlama is a fried bread in the Central Asian regions, often served with various toppings.

#15 in Uzbekistan

#18 in Kyrgyzstan

#23 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

All-purpose flour

Mealtime: Anytime

Kesme

Kesme is an egg noodle in Central Asia and Turkey.

#12 in Kyrgyzstan

#16 in Kazakhstan

#31 in Turkmenistan

#45 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

Flour, salt, and eggs

Mealtime: Lunch, Dinner

Koktal

Koktal is a Kazakh fish dish featuring smoked carp, traditionally cooked over charcoal and served in a cocktail bowl.

#38 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

Fish (commonly carp)

Mealtime: Lunch, dinner

Kuksu

Kuksu is a cold noodle of Korean popularized in Uzbekistan thanks to the Korean people.

#30 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

Korean noodles, meat (beef)

Mealtime: Breakfast, lunch, dinner

Orama

Orama is a steamed dish containing a wide range of meat and vegetable fillings.

#16 in Kyrgyzstan

#20 in Kazakhstan

#46 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

All-purpose flour, minced meat (pork or lamb)

Mealtime: Breakfast, lunch, dinner

Piti

Piti is a traditional Azerbaijani slow-cooked soup made of mutton, vegetables, and tail fat, often paired with lavash bread.

#20 in Tajikistan

Country’s Region: Nationwide Origin

Main Ingredients:

Mutton, vegetables (potatoes, tomatoes, chickpeas), tail fat lump

Mealtime: Lunch, Dinner

Shivit Oshi

Shivit oshi is a traditional Uzbek dish featuring bright green noodles infused with dill, served with a tangy white sour milk sauce and a meat-vegetable ‘Vaju’ sauce.

#43 in Uzbekistan

Country’s Region: Khorezm

Main Ingredients:

Dill, egg, flour, water, salt, meat (most commonly beef), potato, pepper, onions, carrots

Mealtime: Breakfast, Lunch, Dinner

Mashhurda

Mashhurda is a Uzbek soup made with mung beans, vegetables, and meat.

#23 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

Mung beans, meat (beef or lamb), vegetables (onions and carrots), and yogurt

Mealtime: Lunch, Dinner

Qazı

Qazı is a dish that is like a sausage with horse meat as the filling encased by an intestine.

#12 in Turkmenistan

#17 in Uzbekistan

#19 in Kyrgyzstan

#24 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

Horse meat

Mealtime: Anytime

Caviar

Caviar is a premium food made from the salt-cured roe of the sturgeon.

#12 in Kazakhstan

Country’s Region: Caspian Sea Region

Main Ingredients:

Sturgeon roe

Mealtime: Anytime

Kashk

Kashk refers to various dairy products made from curdled milk in the Middle East, the Caucasus, and Central Asia.

#11 in Kyrgyzstan

#14 in Tajikistan

#15 in Kazakhstan

#19 in Uzbekistan

#30 in Turkmenistan

Country’s Region: Nationwide Origin

Main Ingredients:

Yogurt, salt

Mealtime: Anytime

Boortsog

Boortsog is a traditional fried dough dessert from Mongolia and Central Asia, often likened to doughnuts.

#6 in Kyrgyzstan

#8 in Kazakhstan

#9 in Turkmenistan

#11 in Tajikistan

#25 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

Flour, yeast, milk, butter, salted water, and sugar

Mealtime: Anytime

Çäkçäk

Çäkçäk is a doughnut-like, honey-drenched sweet from Russia.

#7 in Kyrgyzstan

#11 in Kazakhstan

#12 in Tajikistan

#26 in Uzbekistan

Country’s Region: Tatarstan, Bashkortostan

Main Ingredients:

Flour, eggs, honey, and sugar

Mealtime: Anytime

Dimlama

Dimlama is a hearty stew with meat and vegetables, which is famous in Uzbekistan, Kyrgyzstan, Kazakhstan, and Tajikistan.

#7 in Uzbekistan

#9 in Kyrgyzstan

#9 in Tajikistan

#13 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

Meat (lamb, veal, or beef), vegetables (potatoes, onions, carrots, cabbage, tomatoes, etc.), and herbs

Mealtime: Lunch, Dinner

Joshpara

Joshpara is a filled dumpling in the Middle East, Central Asia, and South Caucasus.

#10 in Kyrgyzstan

#13 in Tajikistan

#14 in Kazakhstan

#24 in Uzbekistan

#34 in Turkmenistan

Country’s Region: Nationwide Origin

Main Ingredients:

Flour, eggs, ground lamb or beef, onions, and herbs

Mealtime: Lunch, Dinner

Qarta

Qarta is a unique dish of horse meat from Kazakhstan and Kyrgyzstan.

#17 in Kyrgyzstan

#21 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

Horse rectum

Mealtime: Anytime

Shalgam

Shalgam is a Kazak and Kyrgyz salad that is a traditional item in these two countries.

#20 in Kyrgyzstan

#25 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

Radishes

Mealtime: Anytime

Shelpek

Shelpek is a Central Asian flatbread that is especially important for Muslim communities.

#6 in Kazakhstan

#8 in Turkmenistan

#13 in Uzbekistan

#21 in Kyrgyzstan

Country’s Region: Nationwide Origin

Main Ingredients:

All-purpose flour, milk, butter

Mealtime: Anytime

Sujuk

Sujuk is a fermented sausage that is mainly prepared with ground meat, either beef or lamb.

#22 in Kyrgyzstan

#26 in Kazakhstan

Country’s Region: Unspecified

Main Ingredients:

Ground meat (usually beef, lamb)

Mealtime: Breakfast, lunch, dinner

Chekdirme

Chekdirme is a stew combination of Turkmenistan that traditionally uses rice, meat, and tomato broth.

#13 in Turkmenistan

Country’s Region: Nationwide Origin

Main Ingredients:

Rice, meat (usually mutton or lamb), tomato paste or tomato

Mealtime: Breakfast, lunch, dinner

Kaymak

Kaymak is a Turkish-style clotted cream with a rich, slightly tangy taste and creamy texture.

#14 in Turkmenistan

#20 in Uzbekistan

#24 in Kyrgyzstan

#28 in Kazakhstan

Country’s Region: Unspecified

Main Ingredients:

Milk (from water buffalo, cows, sheep, or goats)

Mealtime: Breakfast (Traditional)

Butterbrot

Butterbrot is a German slice of bread topped with butter, often adorned with simple savory or sweet toppings.

#29 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

Bread, butter (additional toppings can include spreads, cheese, lunch meat)

Mealtime: Anytime

Nauryz Kozhe

Nauryz kozhe is a Kazakh and Kyrgyz festive soup (or drink), blending milk, horse meat, grains, and kashk.

#15 in Turkmenistan

#16 in Tajikistan

#22 in Uzbekistan

#25 in Kyrgyzstan

#30 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

Meat (often horse), milk, kashk (a dairy product), salt, grain (typically barley or rice)

Mealtime: Anytime

Khoresh

Khoresh is a traditional slow-cooked stew popular in Iranian, Afghan, Tajik, and Kurdish cuisines.

#18 in Tajikistan

Country’s Region: Nationwide Origin

Main Ingredients:

Meat (chicken, lamb, or beef), vegetables, fruits, spices

Mealtime: Lunch, Dinner

Qurutob

Qurutob is Tajikistan’s national dish made from qurut yogurt balls, fatir flatbread, and fresh vegetables.

#2 in Tajikistan

Country’s Region: Nationwide Origin

Main Ingredients:

Qurut (dried yogurt balls), fatir (flatbread), vegetables, and optional meat or chili pepper

Mealtime: Lunch, Dinner

Samanu

Samanu is a sweet paste from germinated wheat and wheat flour, traditionally prepared for Nowruz, the Persian New Year.

#16 in Turkmenistan

#21 in Tajikistan

#26 in Kyrgyzstan

#27 in Uzbekistan

#31 in Kazakhstan

Country’s Region: Nationwide Origin

Main Ingredients:

Germinated wheat (wheat sprouts)

Mealtime: Anytime

Tirit

Tirit is a popular dish made from stale bread in Turkey.

#28 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

Lamb, stale pita bread, butter, and yogurt

Mealtime: Lunch, Dinner

Bichak

Bichak is a type of stuffed pastry made by baking or frying in several Central Asian and Middle Eastern countries.

#22 in Tajikistan

#29 in Uzbekistan

Country’s Region: Nationwide Origin

Main Ingredients:

Yeasted dough, butter, vegetable oil, and the filling (vegetables, jam, meat, or cheese)

Mealtime: Anytime

Yarma

Smooth and creamy yarma for a simple meal.

#10 in Turkmenistan

Country’s Region: Nationwide Origin

Main Ingredients:

Cracked wheat, mutton, lamb fat or vegetable oil, and onions

Mealtime: Lunch, Dinner

Shule

Shule is a rice porridge in Turkmenistan.

#20 in Turkmenistan

Country’s Region: Nationwide Origin

Main Ingredients:

Rice, vegetables, and gowurdak or vegetable oil

Mealtime: Breakfast, Lunch, Dinner

Central Asian Dish Images

Pilaf, samsa, lagman, manti, chorba, and other food are placed on a table.

Uzbek plov offers various flavors thanks to its diverse ingredients.

A plate of multiple deep-fried chebureki is a perfect starter to your meal.

Manti dumplings neatly served over a plate with no sauce.

Fresh tandyr nan bread rests beside a traditional Kyrgyz bakery oven.

Nauryz Kozhe is a festive Kazakh and Kyrgyz soup or drink with a white color.

How Have Geography And History Shaped Central Asian Dishes?

Central Asia’s harsh climate and nomadic lifestyle have led to a diet heavily reliant on meat and dairy products, as these were readily available and sustainable food sources for nomads.

Historically, Central Asia’s location on the Silk Road introduced a variety of ingredients and cooking techniques from neighboring regions.

The area saw influences from Indian, Arab, Turkish, Persian, Mongol, Chinese, African, and Russian cuisines.

Furthermore, various ethnic groups, including the Uyghurs, Germans, Slavs, Tatars, Dungans, and Koreans, have migrated to the region, also impacting the area’s gastronomy.

For example, Korean flavors have been introduced to Central Asia by the Koryo-saram, the Korean diaspora of the former Soviet Union.

Based on geographical factors, ingredients to prepare meals also vary, which is discussed in detail in the next part.

Central Asian Dishes by Countries

Below are some notable dishes from five Central Asian nations.

• Kazakhstan: Beshbarmak, pilaf, börek, manti, laghman.
• Kyrgyzstan: Beshbarmak, pilaf, laghman, manti, samsa.
• Tajikistan: Plov (Pilaf), qurutob, shish kebab, manti, samsa.
• Turkmenistan: Pilaf, beshbarmak, laghman, samsa, chorba.
• Uzbekistan: Pilaf, samsa, laghman, shish kebab, manti.

Next, continue reading for more options about the most common and widely consumed dishes in the region.

A Closer Look At the List of Most Popular Dishes in Central Asia

Let’s check the guide to Central Asia’s most popular dishes with 30 food offerings. These delights are listed based on their popularity in the region.

Overall, they are diverse in types of dishes, such as bread, rice and noodle dishes, stews, desserts, etc. These region’s famous dishes are prepared with local ingredients, which you can explore in the next part.

What Are the Core Ingredients In Central Asian Dishes?

Below are six key ingredients that showcase Central Asia’s culinary masterpieces, such as:

Meat

Lamb, beef, and horse meat are significant proteins here. Meat is used in a variety of dishes, from stews to dumplings.

Dairy Products

Yogurt, sour cream, and fermented milk are essential, often used in cooking or served as accompaniments.

Grains

Rice, wheat, millet, and barley are the key grains in the area.

Flour

It is an essential component in making flatbread, noodles, and dumplings.

Vegetables

Commonly used vegetables include carrots, onions, bell peppers, tomatoes, and various root vegetables.

Fruits

They can be fresh (like melons, apples, plums, peaches, cherries, etc.) or dried, which are enjoyed as snacks or ingredients in dishes and beverages.

With these components, locals can create several dish types, providing different choices to savor. Next, let’s learn more about meal structure and eating manners in this region.

What Are Central Asian Meal Structure and Eating Etiquette?

Below is a brief overview of meal structure and food etiquette in Central Asia.

1. Meal Structure

A meal normally starts with tea. Bread is consumed with all three main meals.

A typical meal often includes a starter of bread or soup and a main course with a heavier dish, like rice dishes, and ends with fresh fruit or sweets as a dessert.

Meals are presented on the floor, spread out on a dastarkhan cloth. Diners sit cross-legged on the cloth.

2. Meal Times

Breakfast is usually early and includes cheese, yogurt, bread, and honey. Lunch often consists of bread, soup, pilaf, and meat, while dinner typically features boiled meat, stew, pilaf, and bread.

3. Hand Washing

It’s customary to wash hands before and after eating, as some certain dishes, such as bread and pilaf, are eaten with hands.

4. Bread Respect

Bread, especially in Kazakhstan and Uzbekistan, is treated with great respect. It should never be wasted or placed upside down.

5. Tea Serving

Tea is usually served in small bowls rather than cups and is often poured and repoured a few times before being handed to a guest, as a part of traditional hospitality.

6. Gratitude

A simple thank you to the host is always appreciated to show gratitude.

Besides these manners on dining tables, street food is also another aspect to explore when it comes to the cuisines of Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan.

How Is the Street Food Culture in Central Asia?

According to research “Patterns of Street Food Purchase in Cities From Central Asia”, street food is a vital part of the diet in low- and middle-income countries in Central Asia, offering a convenient alternative for urban dwellers.

They are often sold in traditional bazaars. Popular street food items vary with the time of day. For instance, tea, coffee, bread, and savory pastries in the morning and main dishes at lunch.

Regarding the nutritional aspect, foods purchased are more energy-dense in city centers, with higher saturated and trans-fat content in peripheral areas.

Finally, check out some commonly asked questions related to these wonderful cooking offerings.

FAQs