Other Uzbek Dishes and Bread
- Palov, or osh, is the flagship of Uzbek cookery. It consists mainly of meat, onions, carrots, and rice cooked in a special cauldron (deghi or qazan) over an open fire; chickpeas, raisins, barberries, or fruit may be added for variation. Although often prepared at home for family and guests by the head of household or the housewife, palov is made on special occasions by the oshpaz, or the osh master chef, who cooks the national dish over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings.
- Dholeh - a risotto-like dish
- Shakarap - a salad of thinly sliced tomatoes and onions with salt and pepper.
- Oshi Toki - stuffed grape leaves, similar to dolma, usually served as a cold appetizer.
Read more about this topic: Uzbek Cuisine
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