Uzbek Recipes

These recipes–along with tasty samples–were all presented by our volunteer chefs at our Annual Meeting in November. Rahmat to everyone who prepared food–it was delicious!


Cooked and presented by Rahima Niyazovahonim


For filling:
0.5 lb ground beef
1 large onion, sliced
4-5 potatoes, peeled and sliced in thin strips
2 carrots, peeled and cut in thin strips
Salt, pepper, cumin seeds
Vegetable or olive oil for greasing

For dough:
3/4 cup water
1 tbsp. salt
Plain flour as needed

For topping:
5 Tbsp. olive oil for frying
2 large tomatoes, peeled and chopped
Freshly chopped herbs like cilanto, basil, or green onion (optional)

1. To make the dough, mix lukewarm water and salt. Gradually add flour to make medium hard dough. Cover it and let it stand for 30 min. While it’s resting, prepare the filling.
2. Cut all your vegetables and combine them in a big bowl. Set it aside.
3. Put water into steamer and bring it to boil.
4. Use a rolling pin to roll up your dough. Try to make a round shape and as thin as possible. Grease some oil evenly all over the surface. Cut the dough in half from the middle using a knife. Before dividing the filling, add salt, pepper, and cumin seeds as needed, and then spread it on top of the each piece. Roll the dough into itself; it should look like a long rope.
5. Place the honim in a steamer and cook for about 40 min.
6. While honim is cooking, prepare the topping. Over medium-high heat fry onions for about 5-10 minutes, then add tomatoes and stir for another 5-10 minutes. Add salt to taste.
7. When it’s ready, cut honim in pieces and place the topping on top.
8. Finish it with some fresh herbs.

Uzbek Yogurt – Qatiq                                   

Cooked and presented by Madinahon Ibragimova

4 cups of milk (whole milk or low fat)
3 tbsp of plain natural yogurt

Where to get the ingredients:
The ingredients can be bought at any grocery store.

1. Heat up the milk and check it with your finger; you must be able to hold your finger in the milk for 10 seconds.
2. Mix 3 tbsp of natural yogurt with the milk. Pour it in to glass dishes and close them tightly.
3. Wrap them with a thick towel. You might need more than one towel. Using towels helps to hold the temperature.
4. Put it in a warm place for 8 hours.


Cooked and presented by Marifat Turaevaplov3

1 lb. meat (lamb or beef)
1 lb. carrots, cut in long strips
1 large onion, sliced
1 lb. rice
4.5 oz. canola oil
2+ cups water
Salt and cumin seeds (not ground) to taste
2 heads of garlic and 8 oz. chickpeas and raisins (optional)

Where to get the ingredients:
Ingredients can be found at any grocery store. Meat is halal, and rice is #1565 from WinCo.

1. In a big pot, heat the oil and add the meat. Fry the meat until it’s brown, then add the onion and continue frying until the onion is golden.
2. Add the carrots and fry them until they are soft. Add 2 cups of cold water. Bring it to boil, then let it simmer for 40 min. Add salt to taste.
3. Wash and add the rice to the boiled mixture. (You can also soak the rice while the ingredients are cooking.) Don’t mix the rice. If the water isn’t covering the rice, then pour in more water. Water should be only 1 inch above the rice. Let it boil uncovered and wait until the water evaporates. When all water is gone, sprinkle some cumin seeds on top. Then reduce the heat to low, cover it with a lid and cook it for 20 min or until rice is ready.
4. Serve it with a tomato salad like achchiq chuchuk (optional).


Cooked and presented by Madinahon Ibragimova

2 cups water
3.5 oz sugar
3 tbsp flour
1 oz butter

Where to get the ingredients:
The ingredients may be bought at any grocery store.

1. Put water in a pot and bring it to boil. Add sugar. After all sugar is dissolved, remove it from the heat.
2. In a non-stick pan, melt the butter and add flour. Fry it until brown.
3. Take aside and start adding boiled sugary water. Add water little by little stirring it constantly. There should be no clumps left. Then add all the water and bring it to boil. Let it simmer until it thickens. When it becomes thick, pour it onto plates.
4. You can eat it hot or cold.