Traditional Cuisine of Central Asia: Pilaf, Beshbarmak, Lagman and Other Regional Specialties

Central Asia’s cuisine is a fusion of nomadic traditions, Silk Road influences, and centuries-old culinary knowledge.

From aromatic plov and hearty lagman to festive beshbarmak and tender manty, every dish reflects life in the steppe, hospitality, and cultural identity.

This guide highlights the most iconic dishes of the region, their origins, and their cultural significance.

Plov — the Culinary Symbol of Central Asia

Plov is the most famous dish in Central Asia. Though traditionally associated with Uzbekistan, it is widely prepared in Kazakhstan, Kyrgyzstan, Tajikistan and Turkmenistan.

Key features:

• cooked in a cauldron (kazaan) over high heat

• rice, meat (usually lamb or beef), carrots, onions

• flavored with barberries, cumin, garlic

Cultural meaning:

Pilaf is served at weddings, holidays, and large gatherings. In Uzbekistan, special restaurants — oshkhona — prepare it daily in huge cauldrons.

Beshbarmak — the Traditional Dish of Nomads

Beshbarmak (“five fingers”) is the national dish of Kazakhstan and Kyrgyzstan. Traditionally eaten by hand, it consists of boiled meat, fresh pasta, and a rich broth.

Ingredients:

• horse meat, lamb, or beef

• handmade flat noodles

• broth with seasoned onions

Beshbarmak is central to celebrations, honoring guests, and family events.

Lagman — the Taste of the Silk Road

Lagman, influenced by Uyghur and Dungan culinary traditions, is popular across Kyrgyzstan, Kazakhstan, and Uzbekistan.

Variations:

• Guiro lagman — stir-fried

• Shorpo lagman — soup-style

• Gan fan — noodles served separately with sauce

Its homemade noodles, beef, vegetables and spices make lagman a signature comfort food.

Manty — Steamed Pride of the Region

Manty are steamed dumplings with thin dough and juicy filling.

Traditional filling:

• chopped lamb or beef

• lots of onions

• cumin and black pepper

Variations include pumpkin, potatoes, or greens.

Kuurdak — One of the Oldest Nomadic Dishes

Kuurdak is a hearty meat dish of fried meat, onions, and sometimes potatoes.
Historically, it was cooked right after slaughter from fresh meat and offal.

Features of kuurdak:

• it cooks quickly, over high heat

• gives a lot of energy

• It was traditionally considered a dish of hunters and shepherds

Samsa — Tandoor-Baked Delicacy

Samsa is baked in a tandoor or oven, with crispy crust and aromatic meat filling.

Common types include lamb, beef, chicken, cheese or potato samsa.

The crispy crust, juicy filling and the aroma of spices make it one of the most favorite street dishes of the region.

Traditional Drinks: Kumis, Shubat and Ayran

Kumis — fermented mare’s milk

Shubat — fermented camel milk

Ayran — refreshing yogurt-based drink

These drinks are valued for health benefits and natural fermentation.

The cuisine of Central Asia is a rich world of tastes, aromas and traditions.

Plov, beshbarmak, lagman, manti, kuurdak and other dishes carry the history of the peoples living between the steppes, mountains and ancient trade routes.

Each dish is a part of the cultural heritage that unites people and remains alive to this day.