Today we’re heading to the very heart of Central Asia—Uzbekistan. We’ll cook the legendary dishes this country is proud of: hearty khanum, rich shurpa, and crispy honeyed chak-chak.
🥟 Khanum
An Uzbek meat roll made from paper-thin unleavened dough stuffed with lamb and onions, steamed to perfection. The delicate dough soaks up the meaty juices while the filling stays juicy and aromatic.
Ingredients:
For the dough:
• All-purpose flour — 400 g
• Water — 200 ml
• Egg — 1
• Salt — ½ tsp
• Vegetable oil — 2 tbsp
For the filling:
• Lamb (lean meat) — 600 g
• Yellow onion — 400 g
• Tail fat (or butter) — 80 g
• Cumin — 1 tsp
• Black pepper — ½ tsp
• Salt — to taste
Instructions:
1. In a deep bowl, combine flour and salt. Make a well in the center, pour in room-temperature water, crack in the egg, and add oil. Knead into an elastic dough, working it with your hands for 8–10 minutes—it should become smooth, springy, and stop sticking. Cover with plastic wrap and let rest at room temperature for 40 minutes.
2. Dice the lamb into 4–5 mm cubes—don’t grind it; the texture should be chopped. Thinly slice the onion into 2–3 mm half-rings. Finely cube the tail fat into 2–3 mm pieces. In a large bowl, mix the meat, onion, and fat. Add cumin, pepper, and salt. Knead thoroughly with your hands, lightly pounding the mixture—the filling should become uniform and sticky.
3. Divide the dough into 2 equal parts. Roll one portion on a floured surface into an ultra-thin rectangular sheet, roughly 40×30 cm—the dough should be translucent but not tear. Brush with a thin layer of melted butter.
4. Spread the filling evenly over the dough, leaving a 2 cm border. The filling layer should be 1–1.5 cm thick. Carefully roll the sheet into a tight log from the long edge, constantly pulling the dough toward you. Pinch the edges and seam so the filling doesn’t leak during cooking. Repeat with the second portion.
5. Fill a large pot or kazan one-third with water and bring to a boil. Set up a mantovarka (steamer) or steam rack on top, greasing it with oil. Place the rolls seam-side down, leaving 3–4 cm between them—the dough will expand.
6. Cover and steam on high heat for 45–50 minutes. The water should boil vigorously, producing dense steam. Check doneness by appearance: the dough will turn matte, firm, and opaque. When pierced with a fork, clear juice should run out—no pink.
7. Transfer the rolls to a cutting board and let rest for 3–4 minutes. Slice diagonally into 3–4 cm portions. Serve hot, drizzled with melted butter and sprinkled with fresh cilantro. Pair with sour cream or tomato sauce.
💡 Fact: Khanum has Uyghur origins, but Uzbeks adopted and made it their own. In Uzbekistan, it’s traditionally cooked for large family gatherings, and the secret to success lies in the thinnest possible dough and the perfect meat-to-onion ratio (about 1:1).
🍲 Shurpa
A hearty Uzbek soup with large chunks of lamb and vegetables, simmered in a fragrant, golden broth with spices. Thick, aromatic, with melt-in-your-mouth meat and a crystal-clear stock.
Ingredients:
• Lamb on the bone (ribs or shoulder) — 800 g
• Water — 2.5 L
• Yellow onion — 2 (medium)
• Carrots — 2 (large)
• Potatoes — 4 (medium)
• Bell pepper — 2
• Tomatoes — 3 (large)
• Cumin — 1 tsp
• Ground coriander — ½ tsp
• Black peppercorns — 5–6
• Bay leaf — 2
• Chili pepper — 1 pod (optional)
• Fresh cilantro — 1 bunch
• Salt — to taste
• Vegetable oil — 3 tbsp
Instructions:
1. Chop the lamb into large 80–100 g pieces with the bone—don’t mince it; shurpa demands big cuts. Rinse the meat under cold water. In a thick-walled kazan or deep pot, heat the oil over high heat until it just starts to smoke. Add the meat in batches and sear on all sides for 2–3 minutes until deep golden-brown. The meat should form a crust, and the fat should render out.
2. Pour in cold water and bring to a boil over high heat. As soon as it boils, skim off all the foam with a slotted spoon—the broth must stay clear. Reduce the heat to low, add black peppercorns and bay leaves. Simmer covered for 1.5 hours. The meat is done when it’s tender but not falling off the bone.
3. While the meat cooks, prep the vegetables. Slice the onion into 1 cm half-rings. Peel and cut the carrots into 1×1×4 cm sticks—no grating. Quarter the potatoes. Seed the bell peppers and cut into 2×2 cm squares. Blanch the tomatoes in boiling water, peel, and cut into large wedges.
4. After the meat has simmered for 1.5 hours, add the onion and carrots to the broth. Increase the heat to medium, bring to a boil, and cook for 10 minutes. The vegetables should soften but keep their shape, and the broth should develop a sweet aroma.
5. Add the potatoes, bell peppers, and tomatoes. If using chili, add it whole. Sprinkle in cumin and coriander, then salt. Simmer over medium heat for 20–25 minutes until the potatoes are fully cooked. Test with a knife—they should pierce easily but not turn to mush.
6. Taste the broth and adjust the salt. It should be rich, golden, with bold cumin notes. Turn off the heat, add roughly chopped cilantro, cover, and let steep for 10–15 minutes.
7. Serve shurpa in deep bowls, placing a large piece of meat on the bone, all the vegetables, and ladling over the fragrant broth. Accompany with fresh flatbread or Uzbek non. Serve chopped cilantro, red onion, and chili on the side.
💡 Fact: Shurpa is one of the oldest dishes of Central Asia’s nomadic peoples. It was cooked in large cauldrons over open fires during long migrations. There are over 10 regional variations, but the Uzbek version is defined by its mandatory use of lamb and chunky cuts of all ingredients.
🍯 Chak-Chak
A traditional Uzbek dessert made from deep-fried strips of dough bound together with thick honey syrup. Crunchy, sweet, with a caramel aroma and amber sheen.
Ingredients:
For the dough:
• All-purpose flour — 300 g
• Eggs — 3
• Sugar — 1 tbsp
• Salt — pinch
• Vegetable oil for frying — 500 ml
For the syrup:
• Natural honey — 200 g
• Sugar — 100 g
• Water — 3 tbsp
For garnish:
• Sesame seeds — 2 tbsp (optional)
• Chopped nuts — 2 tbsp (optional)
Instructions:
1. In a deep bowl, whisk the eggs with sugar and salt until smooth—no need for stiff peaks, just combine. Gradually add sifted flour, kneading into a stiff, elastic dough. Work it for 7–10 minutes until smooth, springy, and no longer sticky. Cover with plastic wrap and let rest for 30 minutes.
2. Divide the dough into 3–4 parts. Roll each portion on a floured surface into a thin 2–3 mm sheet—thin enough not to tear. Cut into 5–6 cm long, 0.5 cm wide strips. You can slice into 0.5 cm strips first, then cut crosswise into short pieces.
3. Heat the oil in a deep skillet or wok to 170–180°C. Test the temperature by dropping in a piece of dough—it should immediately float and sizzle, bubbling vigorously. If the oil’s too hot, the dough will brown too fast on the outside while staying raw inside.
4. Fry the dough strips in small batches (30–40 g at a time), stirring constantly with a wooden spatula or slotted spoon. Fry for 1.5–2 minutes until evenly golden—crispy but not brown. Remove with a slotted spoon and drain on paper towels. Repeat with the rest of the dough.
5. Make the syrup: In a thick-bottomed saucepan, combine honey, sugar, and water. Bring to a boil over medium heat, stirring constantly. Simmer for 5–7 minutes until thickened—the syrup should drip in a thin thread from the spoon and reach 110–115°C. Undercooked syrup will make chak-chak crumble; overcooked syrup will turn it rock-hard.
6. In a large bowl, combine all the fried dough strips. Pour the hot syrup over them and quickly but thoroughly mix with a wooden spatula or your hands (dipped in cold water) to coat every strip. Work fast—the syrup sets in 2–3 minutes.
7. Transfer the mixture to a plate or greased mold, shaping it as desired—traditionally a mound or dome. Press firmly with wet hands to form a compact 7–8 cm tall shape. Sprinkle with sesame seeds or chopped nuts, gently pressing them into the surface. Let sit at room temperature for 2–3 hours until the syrup fully sets. Chak-chak is ready when it holds its shape and doesn’t crumble when sliced.
💡 Fact: Chak-chak has Tatar roots but has firmly entered Uzbek culinary tradition. The name comes from the sound "chak-chak" the dough makes when dropped into boiling oil. In Uzbekistan, it’s a must at weddings and big celebrations, symbolizing a sweet life and abundance.