The food in Uzbekistan is absolutely divine. Here are some of our favourites (with links to The Art of Uzbek Cuisine if you’d like to try some at home!):

Non: Every region had its own special bread – from the raised rim sesame seed topped version in Fergana to the layered pastry version of Samarkand Kefir: a thick drinking yogurt often served with breakfast which we happily dosed with stewed apricots or strawberry jam Suzma: The delicious yogurt dip with fresh herbs helped us polish off a lot of bread when we were too impatient to wait for our main course Samsa: Their samosas made with a variety of fillings. We’re still lusting after the pumpkin samsas at Fergana and promise to not be shy and eat the whole plate the next time we’re there. The mince lamb tandoor version in Bukhara was well worth second and third helpings! Chuchvara: …