Central Asia Food Guide: What to Eat in Uzbekistan, Kazakhstan and Tajikistan

Before this trip, I knew very little about Central Asian food.

I knew about plov. I knew there was a lot of meat. And, if I’m being completely honest, I wasn’t entirely sure what else I was going to eat across Kazakhstan, Uzbekistan and Tajikistan.

I certainly had no idea they ate horse!

After travelling through Central Asia, though, I ended up with an unexpected food education. There were dishes I’d absolutely eat again, dishes I could happily never see again, some foods that surprised me, and a few that had me questioning my life choices.

So, if you’re wondering what food to eat in Uzbekistan, Kazakhstan and Tajikistan, this Central Asia food guide is everything I tried, what I thought of it and the traditional dishes I think are worth looking out for.

From giant Central Asian dumplings and Kazakhstan’s famous horse meat dishes to Khiva’s brilliant green noodles, fresh bread, enormous portions and some seriously good shashlik, Central Asian food is far more varied than I expected.

Check out the restaurants we ate at in Kazakhstan & Uzbekistan.

What are the best foods to try in Central Asia?

The best foods to try in Central Asia include plov, manti, beshbarmak, shivit oshi, khanum, samsa, shashlik, shurpa and fresh non bread. Uzbekistan, Kazakhstan and Tajikistan share many dishes, although each country also has its own regional specialities.

There are plenty more dishes across the region, but these are some of the foods that stood out during my travels.

Where I Tried These Foods

Tashkent, Uzbekistan: Khanum

Khiva, Uzbekistan: Shivit Oshi, samsa

Samarkand, Uzbekistan: Shashlik, shurpa

Almaty, Kazakhstan: Beshbarmak, horse meat, fresh produce

Across Central Asia, including Tajikistan, Uzbekistan, Kazakhstan: Manti, non, plov

What Is Central Asian Food Like?

Central Asian cuisine has been shaped by centuries of nomadic traditions, Turkic cultures, Persian influence, and Russian influence. Kazakhstan, Uzbekistan and Tajikistan all have their own specialties, but you’ll notice plenty of overlap between the countries.

Rice, meat, noodles, dumplings, bread and vegetables feature heavily. There is also a huge Turkish influence, which was a particularly happy discovery for Ahmet and me because we love Turkish food.

One thing I quickly learned is that Central Asian portions are not messing around.

Meals are often hearty, filling, and designed to feed people properly. This isn’t delicate little tasting-menu food. It’s comfort food, family food, and food designed to keep you going.

And then there is the bread.

Plov: Traditional Central Asian Rice With Meat

If you’re researching Uzbekistan food, you’ll almost certainly come across plov.

Plov is one of the most famous dishes in Central Asia, particularly Uzbekistan, and you’ll find different versions throughout the region. It’s generally made with rice, meat, carrots, onions, spices, and plenty of oil or fat. Some versions also include dried fruit such as raisins or apricots.

I ate plov in Kazakhstan, Uzbekistan and Tajikistan, so I had plenty of opportunities to form an opinion.

And my opinion?

It’s not my favourite. In fact twice I ate it and twice I had extremly upset stomach – and I have guts of steel when it comes to foreign food.

I found much of the plov I tried to be quite oily. It was perfectly edible and obviously an important part of the food culture, but I wasn’t sitting there thinking, “Oh my goodness, I need another bowl.”

If you’re travelling through Central Asia, though, you absolutely need to try plov. It’s one of those dishes that helps you understand the region, even if you don’t end up loving it.

Manti: Traditional Central Asian Dumplings

Manti was one of my favourite foods in Central Asia.

If you’ve eaten Turkish manti, don’t expect the same thing. Turkish manti are usually tiny little dumplings, often served with yoghurt and sauce. Central Asian manti are much bigger.

We’re talking giant dumplings.

They are generally steamed and filled with meat, onions, and other ingredients depending on the version. They’re soft, comforting and seriously delicious.

This is one of those Central Asian foods where I could happily sit down and eat far too many.

And I probably did.

Beshbarmak: Traditional Kazakh Food

Beshbarmak is one of Kazakhstan’s most famous traditional dishes, and I had the chance to try it at the TBEX opening night at the Ritz-Carlton in Kazakhstan.

It was served on huge communal plates, with meat, potatoes, and broad pieces of pasta or noodles.

Traditionally, beshbarmak is strongly associated with meat, and horse meat is commonly used in Kazakhstan. Different versions can also feature lamb or beef.

I found it quite plain.

That doesn’t mean it wasn’t interesting to try. Food is about culture as much as flavour, and beshbarmak is an important part of traditional Kazakh food and hospitality.

But if you’re asking me whether it made my personal favourite-food list, probably not.

Horse Meat in Kazakhstan: Yes, I Tried It

Horse meat has a long history in traditional Kazakh cuisine and is commonly found in dishes such as beshbarmak and kazy.

Before travelling to Kazakhstan, I was pretty sure horse meat was going to be one of those foods I simply wasn’t going to eat.

Then I ate it.

Because apparently I have no self-control when travelling.

My first experience was horse brisket in a burger, and honestly, it tasted remarkably similar to beef. I also tried horse meat with beshbarmak and had it on plov.

The taste itself wasn’t necessarily the problem. The bigger hurdle was knowing what I was eating.

I didn’t suddenly become a passionate horse-meat convert, but I’m glad I tried it because food is one of the easiest ways to experience a different culture.

Would I eat it repeatedly?

Probably not.

Shivit Oshi: The Famous Green Noodles You Need to Try in Khiva

Now this was a surprise.

Shivit Oshi is one of the foods I think you absolutely need to try in Khiva.

These famous green noodles are a speciality of the Khorezm region and are made with dill, which gives them their distinctive bright green colour. They are served with a hearty meat and vegetable topping, often including potatoes, carrots, tomatoes, onions and peppers, with yoghurt or a sour-milk sauce alongside.

And yes, they really are that green.

The first time I saw them, I wasn’t entirely sure what I was looking at. But they were delicious.

This is one of those dishes that makes you realise just how different Uzbekistan food can be from what you might expect.

If you’re staying in Khiva, put Shivit Oshi on your list. You can find where I ate it in my Uzbekistan restaurant guide.

You won’t have trouble spotting it once you know what you’re looking for.

Khanum: Traditional Uzbek Rolled Dough Dish

I discovered Khanum at a bazaar in Tashkent during a free walking tour, and I still think about it.

An Instagram-viral lady is selling it from a large tub- one food, that’s all. You could order one, two, or three pieces. I bought one to try.

Big mistake.

Khanum is made from thinly rolled dough with fillings such as potato and onion, then served with a tomato-based sauce. The version I tried was almost like an Uzbek version of lasagna, and it was absolutely delicious.

Even Ahmet initially said he wasn’t going to have any.

Then he proceeded to nearly eat the whole thing.

I tried to go back and get more on our final day in Tashkent, but unfortunately we didn’t make it back.

Still annoyed about that one.

Samsa: Traditional Uzbek Baked Pastry

Let’s clear something up immediately.

Samsa is not your typical Indian samosa.

Let’s not get them confused.

Samsa is a Central Asian pastry, often filled with meat, pumpkin, or other fillings, and one of the best versions I tried was in Khiva.

During a free walking tour, we came across a little place where the bread and pastries were being cooked in traditional ovens. I asked for a samsa, and it was baked against the wall of the oven.

It was hot, crispy, incredibly flavourful, and absolutely delicious.

I had the meat version, and I think it cost around $3.

Of course, Ahmet stole some.

At this point, I probably shouldn’t have been surprised.

Shashlik: Traditional Central Asian Grilled Meat

If you like grilled meat, you’re going to have no problem eating your way around Central Asia.

Shashlik is skewered meat cooked over a grill or open flame, and you’ll find it everywhere across the region. Depending on where you are, it can be made with chicken, beef, lamb, and other meats.

I ate plenty of it.

Usually, it comes with raw or pickled onions and herbs, which I actually loved. There’s something about grilled meat, fresh bread, and those sharp little onions that just works.

It’s simple food, but sometimes simple is exactly what you want.

Shurpa: Traditional Central Asian Meat and Vegetable Soup

I discovered shurpa in Samarkand almost by accident.

We went looking for shashlik at Cafe Bobur, and while ordering, the staff suggested a clear meat and vegetable stew or soup. I believe it was shurpa, a hearty Central Asian soup made with meat and vegetables.

I ordered it with fresh bread.

And then I couldn’t stop eating it.

There was something incredibly comforting about the hot broth, tender meat, vegetables, and fresh bread together. It wasn’t fancy, but it was exactly the sort of meal I love discovering when travelling.

Sometimes the meals you don’t plan are the ones you remember.

Non: Traditional Central Asian Bread

Bread is a huge part of Central Asian food culture.

You’ll see round loaves everywhere, often beautifully decorated and baked in traditional ovens. Some breads are stuck to the inside walls of the oven to cook, which is both fascinating to watch and absolutely delicious when you get one fresh.

Fresh, soft bread straight from the oven?

Yes please.

I also came across some extremely hard breads, which weren’t really my thing. But when you get a warm loaf that’s just come out of the oven, it’s a completely different experience.

If you’re travelling through Uzbekistan, Kazakhstan or Tajikistan, don’t overlook the bread.

Fresh Fruit and Vegetables in Kazakhstan

One of my favourite food experiences wasn’t actually a cooked dish.

It was visiting the Green Bazaar in Almaty.

The fruit and vegetables were incredible. Everything looked fresh, colourful and abundant, and Ahmet was particularly obsessed with the tomatoes.

He kept talking about how juicy, sweet and red they were.

The cucumbers were crisp, the fruit was fantastic, and we ended up spending quite a bit of money buying fresh produce.

After so many heavy meals of meat, rice and noodles, biting into genuinely delicious fresh fruit and vegetables was a very welcome change.

Fresh Apple Juice: My Unexpected Central Asia Favourite

Another surprise favourite was fresh apple juice.

In some of the old towns, we’d see women putting what looked like around ten apples through a juicer to make one glass.

The first time Ahmet ordered one, I genuinely thought he’d ordered a beer because it was dark and frothy.

Then I tasted it.

Oh my goodness.

It was sweet, fresh, and incredibly moreish. Kazakhstan has a strong association with apples, so finding fresh apple juice during our travels felt particularly fitting.

I would absolutely go out of my way to find it again.

Kurt: Traditional Central Asian Dried Cheese

Kurt, also known as kurut, was a very different experience.

I saw these little dried cheese balls and assumed they might be sweet.

They were not.

They are salty, tangy, and very dry, and when I tried one, I genuinely dry-heaved.

I know plenty of people love kurt, and it is an important traditional food across Central Asia, but I am not one of those people.

I’ll happily leave the kurt to someone else.

Halva: Traditional Central Asian Sweet

I also tried Central Asian halva, which was quite different from the Turkish halva I’m more familiar with.

It was actually quite nice, but it wasn’t something I felt the need to keep buying.

Still, if you see it at a market, it’s worth trying a little.

Food is one of the best souvenirs you can experience without having to fit another object into your suitcase.

Traditional Central Asian Drinks You May See

Food is only part of the experience, and there are a few traditional Central Asian drinks you are likely to come across while travelling through the region.

Kumis or Kumys: Fermented Mare’s Milk

Kumis, also spelled kumys, is a traditional fermented drink made from mare’s milk.

It has a long history among the nomadic peoples of Central Asia, particularly in Kazakhstan and neighbouring regions. The fermentation gives it a slightly sour, tangy taste and a small amount of alcohol can develop during the process.

I didn’t try it.

Given some of my other Central Asian food adventures, perhaps I should have.

Tea: A Central Asian Staple

Tea is everywhere across Central Asia, and it is an important part of hospitality and everyday life.

I’m not a tea drinker at all, but Ahmet absolutely loves tea, being a Turk, so he was very happy to embrace this part of the culture.

You’ll see tea served throughout meals and in homes, restaurants and markets.

I happily left this one to Ahmet.

Shubat: Traditional Fermented Camel’s Milk

Shubat is a traditional fermented camel’s milk drink, particularly associated with Kazakhstan.

Like kumis, it has a tangy, slightly sour flavour and is traditionally made through fermentation.

I didn’t try this one either, but it is another traditional Central Asian drink I’d be curious to experience if I return to Kazakhstan.

Ayran: Ahmet’s Favourite Drink

If you’ve travelled through Türkiye, you’ll probably already know ayran.

It’s a simple drink made with yoghurt, water and salt, and it is one of Ahmet’s absolute favourites.

It’s not really my thing. I find the salty yoghurt combination a little strange, but Ahmet reckons they did ayran particularly well in Central Asia.

If you like Turkish food, it’s definitely worth trying.

Food on Central Asia’s Trains and Planes

One of the surprising things about travelling around Central Asia was how much food was included or available on some of the very cheap transport options.

Our one-hour Qanot flight came with a sandwich and water. Considering how inexpensive the flight was, I thought that was pretty impressive value.

We also travelled business class from Khiva to Bukhara. You could buy food on the train, and while it wasn’t exactly a culinary highlight, it was very cheap. They also supplied a similar sandwich and water.

On the train from Samarkand to Tashkent, there was even a restaurant car where you could buy food. The prices were reasonable and, again, nothing was particularly memorable, but it was a handy option if you were hungry.

My advice? Bring your own snacks if you can, particularly for longer journeys. But it’s reassuring to know that food is available when you need it.

Turkish Food in Central Asia

One thing that surprised me was just how much Turkish food we found during our travels.

There are Turkish restaurants across Central Asia, and because Ahmet and I both love Turkish food, we happily took advantage of them.

We ate things like manti, kunafa and İskender, and Ahmet ate a lot of İskender.

The funny thing was that it tasted just as delicious as it does in Türkiye.

When you’ve been travelling for weeks and eating unfamiliar foods, sometimes finding something familiar is exactly what you need.

Traditional Central Asian Foods I Didn’t Get to Try

Despite eating my way through Kazakhstan, Uzbekistan and Tajikistan, there were still plenty of traditional dishes I didn’t get around to trying.

And now I have an excuse to go back.

Some of the foods I’d love to deliberately seek out next time include:

Lagman: Central Asian Hand-Pulled Noodles

Lagman, also spelled laghman, is a popular Central Asian noodle dish made with hand-pulled noodles, meat and vegetables.

You’ll find different versions across Central Asia, including Uzbekistan, Kazakhstan, Kyrgyzstan and neighbouring regions. The noodles are generally served with a rich meat and vegetable topping or broth, with ingredients such as peppers, tomatoes, onions and other vegetables.

Despite eating plenty of noodles during our trip, I didn’t knowingly try traditional lagman.

Which seems like a bit of an oversight.

After loving Shivit Oshi, I’m now particularly curious to go back and try proper lagman and compare the two. Shivit Oshi is sometimes described as a Khorezm-style noodle dish, but the bright green dill noodles make it quite different from the more widely found lagman.

Qurutob

A traditional Tajik dish made with pieces of bread, qurut and other ingredients. I didn’t try it in Tajikistan, so it’s firmly on my list for next time.

Naryn

A traditional noodle dish that I didn’t get to try. Given how much I loved manti and Shivit Oshi, I feel like I missed an opportunity here.

Dimlama

A slow-cooked meat and vegetable dish that I may have eaten without realising exactly what it was. Next time, I’d like to deliberately order it so I know exactly what I’m trying.

Kazan Kebab

Another dish I’d love to try properly next time. It’s traditionally made with meat and potatoes cooked together, and it sounds exactly like the sort of hearty food I enjoy.

Kazy

I didn’t specifically try kazy, the traditional horse-meat sausage associated with Kazakhstan. After everything else I tried, I probably should have.

My Favourite Central Asia Foods

After travelling through Kazakhstan, Uzbekistan and Tajikistan, these are the dishes and food experiences that stood out most for me.

Manti: Giant, delicious dumplings. One of my favourites.

Shivit Oshi: The bright green Khiva noodles were one of the biggest surprises.

Khanum: I still wish I’d bought two.

Samsa: Crispy, flavourful and absolutely worth trying fresh from the oven.

Shurpa: A simple, hearty meal that completely surprised me.

Shashlik: You can’t really go wrong with grilled meat, especially when it’s served with fresh bread and onions.

Fresh fruit and vegetables: The Green Bazaar in Almaty was a food highlight.

Fresh apple juice: Possibly the most unexpected favourite of the entire trip.

And, of course, the bread.

Always the bread.

What Is the Most Popular Food in Central Asia?

Plov is one of the most widely recognised and popular foods across Central Asia, particularly in Uzbekistan, where it is an important part of the country’s food culture.

However, there isn’t one single dish that represents every Central Asian country. Kazakhstan, Uzbekistan, and Tajikistan each have their own traditional foods, while many dishes and ingredients overlap across the region.

What Are the Most Famous Central Asian Foods?

Some of the most famous Central Asian foods include plov, manti, beshbarmak, shashlik, samsa, lagman, Shivit Oshi and non bread.

Plov is particularly famous in Uzbekistan, while beshbarmak is strongly associated with Kazakhstan. Shivit Oshi is a distinctive speciality of Khiva, and lagman is popular across several Central Asian countries. Together, these dishes give you a pretty good introduction to the region’s meat, noodle, rice, and bread-based cuisine.

What Food Should I Try in Uzbekistan?

If you’re visiting Uzbekistan, I’d put plov, manti, Shivit Oshi, Khanum, samsa, shashlik and fresh non-bread on your list.

If you’re travelling to Khiva specifically, don’t miss Shivit Oshi. The bright green dill noodles are one of the region’s most distinctive dishes and were one of my favourite discoveries.

What Is Kazakhstan’s National Dish?

Beshbarmak is one of the dishes most strongly associated with Kazakhstan and is considered an important traditional Kazakh food.

It is generally made with meat and broad noodles, with horse meat traditionally playing an important role in Kazakh cuisine.

Do They Eat Horse Meat in Kazakhstan?

Yes.

Horse meat is an important part of traditional Kazakh cuisine and can appear in dishes including beshbarmak, as well as sausages and other preparations.

And yes, I tried it.

Was I expecting to?

Absolutely not.

Would I eat it again?

Maybe. But I don’t think I’m rushing to become Kazakhstan’s biggest horse-meat fan.

What Is Shivit Oshi?

Shivit Oshi is a traditional dish from Khiva and the Khorezm region of Uzbekistan made with bright green dill-infused noodles.

The noodles are usually served with a meat and vegetable topping, often including potatoes, carrots, tomatoes, onions and peppers, along with yoghurt or a sour-milk sauce.

It is one of the most distinctive foods you’ll find in Khiva and, in my opinion, one of the dishes you should absolutely try when visiting Uzbekistan.

Is Central Asian Food Spicy?

Generally, Central Asian food is not particularly spicy in the way that many Indian, Thai or Mexican dishes can be.

The emphasis is more on meat, rice, noodles, vegetables, herbs, onions and spices that add flavour rather than intense chilli heat.

Of course, individual dishes and restaurants vary, but if you’re worried about Central Asian food being overwhelmingly spicy, that wasn’t my experience.

Explore With Erin Wrap Up

Before visiting Central Asia, I honestly didn’t know what to expect from the food.

After travelling through Kazakhstan, Uzbekistan and Tajikistan, I came away with a much better appreciation for just how varied Central Asian cuisine really is.

There were dishes I absolutely loved, like manti, Shivit Oshi, samsa and Khanum. There were foods I happily tried once, like horse meat and kurt, and there were plenty of dishes I didn’t get around to trying at all.

And that’s the fun of travelling.

You don’t have to love everything you eat. Sometimes the foods you don’t like become the stories you tell afterwards.

If you’re heading to Central Asia, arrive hungry, try the local dishes, eat the fresh bread, visit the markets, and don’t be afraid to order something you’ve never heard of.

You might just find your new favourite food.

And if you’re anything like me, you’ll probably leave with a list of things you still need to go back and try.