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Eating in Kokand

According to local traditions, a hearty lunch starts with tea. A large plate with flatbreads piled high on the table with the heat of the oven. This is Kokand patyr, a local culinary attraction. Then boiling shurpa, a tasty soup made of lamb ribs, appears on the table. It is served in large bowls and flavored with aromatic herbs. Try special shurpa with chuchvara – miniature dumplings.

Uzbek shurpa

The main treat in Kokand restaurants is the iconic Fergana pilaf (palau) made of Devzira rice. This grain is grown in the Fergana Valley. The canonical dish with juicy pieces of mutton is never sweet, it is cooked on kurdy fat with the addition of onion rings, red pepper, garlic, yellow carrots, zira and barberry. Pilaf is served on a special painted ceramic dish (lagan). The rice slide is accompanied by bunches of fresh herbs, chopped radish, vegetable salads. They can be seasoned to taste: there are various sauces and spices, salt and ground pepper on the table.

In colloquial Uzbek language plov is often called “osh”, this word generalizes the concept of “food”. Wonderful plov can be tasted not only in a haute cuisine restaurant, but also in a street teahouse. It is said that once the khan of Kokand organized a competition among cooks for the best pilaf. Masters of palace cuisine and modest owners of taverns in roadside caravanserais participated in the competition. Khan tasted the contest dishes and rightly decided that everyone should be rewarded.

Osh (pilaf)

For a change in Kokand one can order kabob – kebab from tender lamb. It is worth tasting zhigar-kabob – fried pieces of lamb liver strung on skewers mixed with onions and vegetables. Gourmets will appreciate Fergana hasip – sausages made of minced meat and rice.

Tea and melt-in-your-mouth Kokand halva, no less famous than Ferghana pilaf, are served for dessert. A picturesque still life of the freshest juicy fruits – peaches, pears, pomegranates – is brought on a wide plate. In season tourists are offered to eat slices of melons and watermelons.

famous Kokand halva

You can start a culinary tour of colorful ethnic restaurants of Kokand right after visiting the residence of Khudoyar Khan. In the park near the palace there is an atmospheric Benazir restaurant with national menu. The interiors are in national style, live music sounds. In the evenings there is a show of dancers and singers. If noisy fun is not to your liking, you can take a table on the veranda facing the park and order dinner there. A three-course dinner with salads will cost about $15 per person. The restaurant’s doors are open daily from 11:00 to 23:00.

The popular Kokand restaurant, located on the central street Istiklol, invites you to taste the local cuisine. From the terrace it will be interesting to watch the life boiling on the busy avenue.

But a good restaurant or a cozy teahouse can be found not only in the center of Kokand. Walk through the residential areas and look closely at the signs. Turon food, Orom, Qo’qon Choyhona and other culinary establishments will please you with excellent cuisine and more than democratic prices.

You can have a snack while walking along the streets of Kokand at every step. Steamed manty with various fillings – minced lamb, potato or pumpkin puree – are popular in snack shops. Samsa – puff pastries with meat stuffing – is especially tasty. Travelers spend no more than $1.5 for a hearty street snack.

Samsa