Plov (‘palav’)
This is the national dish of Uzbekistan and by far the most celebrated, served to guests as well as at special occasions and festivals. Said to originate from the time of Alexander the Great who wanted his troops to eat a substantial but light meal, the basic recipe consists of chunks of meat and fat served on a bed of rice with onions and carrots. There are many regional variations which incorporate raisins, quince, chickpeas or garlic. In Khorezm the plov is relatively plain and grease-free, using yellow carrots which are mixed through the rice. While the plov cooking for big community events is a serious business involving large cauldrons and male plov-chefs, traditional families eat it twice a week on Thursdays and Sundays. These are also the official days for lovemaking and the plov is thought to give strength and energy to amorous couples!

	Yellow carrots!
	Plov-chefs at a wedding

Shashlik
Meat kebabs cooked on outdoor charcoal grills served with raw onions and vinegar.

Lagman
A filling and tasty meal comprising of long spaghetti-type pasta in a tomato and meat soup.

Manti
Steamed parcels of dough usually containing meat although sometimes you can get delicious pumpkin ones. Restaurants rarely serve pumpkin mantis but it is possible to place an order an hour or so in advance in many places. In Khorezm pumpkin mantis are called ‘caday manti’

Berek (also known as pelmeni)
Similar to tortellini and ravioli, the most common berek is filled with minced meat and served in a thin soup. Khorezm chefs also prepare berek with a spinach-like vegetable in season as well as egg, both tasty alternatives for vegetarians.