Shakarap

Shakarap is a traditional Uzbek salad primarily made from tomatoes and onions with seasonings like salt and pepper.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
  • Traditional
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Fact: Small, family-run establishments often serve authentic and traditional shakarap in Uzbekistan.

Flag of Uzbekistan#34 in Uzbekistan

Flag of Kyrgyzstan#35 in Kyrgyzstan

Basic Information

Shakarap: Basic Information

Pronunciation

Shah-kah-rap

Alternative Name(s)

No

Dish Type

Salads

Course

Salad

Mealtime

Lunch, Dinner

Popular Variations

No
Origin and Region

Shakarap: Origin and Region

Origin

Uzbekistan

Continent’s Region

Central Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified
Uzbekistan Map
Ingredients and Preparation

Shakarap: Ingredients and Preparation

Main Ingredients

Tomatoes, onions, salt, pepper

Main Cooking Method

Tossing

Preparation Process

Slicing tomatoes and onions, mixing with seasonings
A Deep Dive

Shakarap: A Deep Dive

Cultural Significance

Traditional Uzbek side dish

Taste

Savory

Texture

Crunchy (from onions), juicy (from tomatoes)

Aroma

Fresh with a hint of sharpness from onions

Color

Red (tomatoes) and white (onions)

Serving Style

In a bowl or plate

Serving Temperature

Cold or room temperature

Accompaniment

Often served with meat or rice dishes

Occasions

On any occasions

Seasons

Year-round

Special Diets

Vegan, vegetarian, gluten-free

Calories

Varies based on portion size (typically low)

Popularity

Very popular in Uzbekistan and Kyrgyzstan

Popular Similar Dishes

  1. Kachumbari
  2. Israeli Salad
  3. Greek Salad

Popular Dining Area

Local households or restaurants

Shakarap is a traditional salad originating from Uzbekistan. The salad is primarily made from tomatoes and onions, often seasoned with salt, pepper, or sometimes with a bit of vinegar or lemon juice. Some shakarap recipes use pumpkin filling, especially during autumn.

Shakarap Infographic

Making shakarap is very simple, as you only need to slice tomatoes and onions thinly, then add seasonings and mix them well before serving. Locals normally serve it as a salad or side dish to meat or rice dishes.

Pros And Cons of Eating Shakarap

Below is a table with the short advantages and disadvantages of consuming shakarap salad.

Pros

  • Nutrient-Rich: Tomatoes are a good source of vitamins, minerals, and antioxidants. Both tomatoes and onions provide dietary fiber
  • Low in Calories: Being primarily vegetables, Shakarap is relatively low in calories.
  • Versatility: The salad can pair with various dishes due to its refreshing taste.

Cons

  • Limited Protein: The salad mainly consists of vegetables and doesn’t provide significant protein.

Lastly, let’s check some of the questions you may have in the next part.

Shakarap FAQs

Yes, Shakarap is both vegetarian and vegan-friendly as it’s made from vegetables and seasonings.

Yes, the type of onion used can be based on personal preference. Red onions might give a milder and slightly sweeter taste.

It’s best consumed fresh, but leftovers can be stored in the refrigerator for a day or two. The tomatoes might release more juice over time.

Similar Dishes of Shakarap

Kachumbari

Kachumbari is a fresh tomato and onion salad popular in the African Great Lakes region.

Israeli Salad

Israeli salad contains freshly diced tomatoes, cucumbers, onions, and bell or chili peppers.

Greek Salad

Greek salad is a mix of tomatoes, cucumbers, onions, olives, and feta cheese.

Adam Sam

Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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