Every recipe a hand-built original — search the whole index, then open the page.
Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Wafer-thin layers of pastry are packed with spiced nuts, baked until deeply golden and then drenched in a warm honey syrup that seeps into every crevice. It is sweet, crisp and unashamedly indulgent, the sort of treat that appears at weddings and holidays, yet is simple enough to make on a quiet Sunday afternoon at home.
Uzbek wet halva — flour cooked slowly in butter and sugar with rosewater into a dense, melt-in-the-mouth fudge. The Bukhara wedding sweet, served at celebrations and Eid.
The national rice dish of Uzbekistan: lamb and onion browned in rendered fat, buried under sweet yellow carrots and cumin, then topped with rice that steams to separate, glossy grains.
Meet Tabaka, the flattened, crisp-skinned chicken that has earned a place of honour at Uzbek tables. Pressed under a weight in a heavy pan, the bird cooks to a deep golden crust while the meat beneath stays remarkably tender. A simple rub of garlic, paprika and cumin does all the heavy lifting, filling the kitchen with warm, savoury aromas. It looks impressive, tastes wonderful, and it is far easier to make than it appears.
This is one of those dishes reserved to be cooked by men. In a culture where men sit around sipping tea while women cook that is definitely unusual. Cooking pilaf in Uzbek culture would be similar to the pride that American men take in cooking barbecue. In Uzbekistan, men show off their plov skills. Given the need to transliterate this dish into English, pilaf is sometimes called plov. While the recipe below is the most traditional one made with veal and garlic, it can also have a number of other sweet and savory variat
UzbekOther Main Dishes1 hr 5 minServes 4880 kcalGluten-freeDairy-freeEgg-freeHigh Fiber
Whole carp stuffed with onion and dill, rubbed with cumin, and baked until tender, a hearty Uzbek preparation for the freshwater fish found in the country's rivers and lakes.
Lamb on the bone simmered for hours with whole potatoes, thick carrots and chickpeas, skimmed obsessively so the broth stays clear, then finished with a fistful of dill and coriander.
