Ouzbékistan

Que manger : Samarkand

Samarkand’s cuisine blends Persian, Turkic and Russian influences, centered on hearty rice dishes and fragrant spices. Street stalls and bazaars offer quick bites alongside family‑style meals.

Plats locaux à goûter

Plov

Rich rice pilaf with meat, carrots and oil, served at lunch in homes and restaurants.

Non

Round, slightly sour flatbread baked in a tandoor, eaten with every meal.

Shashlik

Skewered lamb or chicken, grilled over charcoal, common at bazaars and evening gatherings.

Manti

Meat‑filled dough parcels steamed in a pot, served with yogurt sauce for lunch.

Samsa

Triangular baked pastries filled with meat or pumpkin, sold by street vendors.

Lagman

Hand‑pulled noodles in a spicy broth with vegetables, popular in winter cafés.

Choykhona tea

Strong black tea brewed in a samovar, offered throughout the day, often with sweets.

Kompot

Cold sweetened fruit infusion, a refreshing non‑alcoholic option in summer.

Où manger

1
Siyob Bazaar
Try plov, shashlik and fresh fruit in the bustling market near the Registan.
2
Registan Square vicinity
Street stalls around the historic square serve manti, samsa and tea for quick bites.
3
Bazarova Street
Known for lagman bowls and local pastries, frequented by students and locals.

Photos : Wikipédia / Wikimedia Commons

Conseils pour manger au restaurant

Lunch (12‑14 h) is the main meal; many places close after lunch and reopen for dinner.
Leave a small tip (5‑10 %) if service is good; cash is preferred.
Reserve larger restaurants for groups, especially on weekends.