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Join us on a culinary journey as we explore the vibrant streets of Uzbekistan in search of the most delicious and authentic street food. From savory sambusas to flavorful shashlik, and from hearty laghman to sweet shir-chai, we’ll dive into the diverse and rich culinary heritage of this Central Asian nation. Get ready to discover the amazing street food of Uzbekistan, with its unique blend of traditional recipes, fresh ingredients, and warm hospitality. Whether you’re a foodie, a travel enthusiast, or simply looking for a new culinary adventure, this video is for you. So come along, and let’s indulge in the bold flavors and aromas of Uzbekistan’s incredible street food scene.
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Take a stroll with us through this amazing food market and experience the vibrant atmosphere as we sample the local food. This unique market is a must-see for any traveler, and we get to experience some amazing street food. Join us on this delicious food tour as we bring you along on this exciting market vlog.
Wander through a bustling local market and experience the vibrant atmosphere as you embark on a culinary journey. This food adventure showcases unique street food and gives you a taste of the local cuisine. It’s a true food market experience!
00:00 Start
01:45 Hanum (steamed Uzbek dumpling roll)
06:20 Naryn (noodles with horse or lamb meat)
07:20 Shashlik (Lülekebab)
10:12 Different kinds of soups
11:00 Nokhod
12:00 Kebap and Naryn
15:05 Samsa
15:45 Animal offal
22:20 Samsa
24:05 Uzbek Plov
29:25 Various Uzbek street foods
34:06 Naryn
41:00 Kebap
Street Food Surprises in Uzbekistan
From bazaar grills to tandoor ovens—smoke, spice, and non fresh from the wall. Hanum — a steamed spiral roll of thin dough
Filled with potato or minced lamb/beef; sliced and served with tomato or sour cream. Norin/Naryn — hand‑cut noodles tossed with chilled horse or lamb
Often with cumin and onion sauce; Kyrgyz style uses finely chopped lamb and light broth. Shashlik — charcoal‑grilled skewers; lyulya‑kebab is minced lamb
Fat and herbs kneaded in for juiciness; eaten with flatbread and raw onion. Soups lineup: shurpa (clear lamb broth with veg), mastava (rice‑tomato),
Lagman (hand‑pulled noodles in spiced broth). Comfort in every bowl. Nokhod — chickpea soup/stew simmered till silky
Often with lamb, carrots, cumin, and dill; perfect with warm non. Side‑by‑side: smoky kebap off the coals with cool, peppery naryn
Onions and cumin tie them together; heat meets chill in one plate. Samsa — tandoor‑baked pastry with juicy lamb and onion
Flaky layers, sesame sprinkled; crackling crust, steaming savory center. Nose‑to‑tail treats: jigar (liver), heart, kidney on skewers
Seared fast, simply salted; rich, mineral, surprisingly tender. More samsa — pumpkin or potato fillings appear
Sweet‑savory squash scented with cumin; crisp shell, molten interior. Plov (osh) — rice, carrots, onions, and lamb in a cast‑iron kazan
Cumin & barberries; crowned with whole garlic—separate, glossy grains. A mini‑tour: fresh non breads, chuchvara dumplings, kurt cheese balls
Kazy (horse sausage), grills, and hot tea—bites from every stall. Naryn revisited — noodles cut even finer; meat marbled and tender
Served cool with onion sauce or with a warming broth alongside. Street‑style kebap finale—charred edges, juicy center
Wrapped in lavash with vinegar onions and chili; simple, perfect.
Dining and Cooking