Samarkand Restauracja Uzbecka

Shorpa

traditional Uzbek broth

Chicken broth with homemade noodles and quail eggs

Borscht with veal and plums

Pielmieni in broth

Stock photo

Vegetable soup

Mastava soup with rice and vegetables

Lentil soup

Stock photo

Shorpa with lamb and chickpeas

Bread

Boiled potatoes

Stock photo

Czake

Rice

Gratem

Potato lulia

Grilled salmon with salad and tartar sauce

Dorado prepared on the grill with vegetable salsa

Grilled mushrooms

Grilled vegetables sprinkled with sesame seeds

Napoleon

Miodowik

Greek salad

The basic ingredients of a Greek salad are: fresh cucumber, tomatoes, red onion, olives (usually black, sometimes green), and feta cheese, which is the key element of the dish. Additionally, the salad is typically seasoned with olive oil, lemon juice, and dried oregano, giving it a distinctive, robust flavor.

Caesar salad with chicken

The basic ingredients of a Caesar salad are: fresh romaine lettuce (or other types of lettuce, but traditionally it's romaine), croutons (usually made from garlic bread or regular bread, buttered), Caesar dressing, which consists of mayonnaise, garlic, lemon juice, anchovies (sometimes), and grated parmesan. The salad is usually topped with more parmesan and is often served with grilled chicken, making it more filling.

Caesar with salmon

Caesar with prawns

The basic ingredients of a Caesar salad are: fresh romaine lettuce (or other types of lettuce, but traditionally it's romaine), croutons (usually made from garlic bread or regular bread, buttered), Caesar dressing, which consists of mayonnaise, garlic, lemon juice, anchovies (sometimes), and grated parmesan.

Bachor

set of fresh vegetables

Green salad with veal

Warm salad with crispy aubergine

Lamb tomahawk

fire roasted meat served with pickled onions and sauce

Lamb entrecote

fire roasted meat served with pickled onions and sauce

Lamb T-bone

fire roasted meat served with pickled onions and sauce

Lamb ribs

fire roasted meat served with pickled onions and sauce

Shashlik of liver

Stock photo

Shashlik veal entrecote

Stock photo

Lulia kebab

fire roasted meat served with pickled onions and sauce

Veal rulet

fire roasted meat served with pickled onions and sauce

Besh panza

Shashlik of wings

fire roasted meat served with pickled onions and sauce. Stock photo

Shashlik of boneless thigh

fire roasted meat served with pickled onions and sauce

Sultan kebab

Samarkand kebab

Liver mini skewer

Lulia kebab mini skewer

Veal mini skewer

Lamb mini skewer

Plov Zegir

Plov with veal

Veal Plov is a traditional dish from Central Asian cuisine, especially popular in countries such as Uzbekistan, Tajikistan, Kazakhstan, and Turkmenistan. It is a flavorful pilaf made by cooking rice with meat, vegetables, and spices. In the veal version, the meat is tender and lean, giving the dish a milder taste, but still rich in flavor.

Achuk-chukuk

Sałatka ze świeżych pomidorów, czerwonej cebuli i ziół

Cabbage chim qi

Casy

Horse meat sausage

Samsa

layer cake with lamb meat

Cheburek with meat

Cheburek with mozzarella

Lagman on meat broth

Fried lagman

Fried Lagman is a popular dish from Central Asian cuisine, especially appreciated in countries like Uzbekistan, Kyrgyzstan, Kazakhstan, as well as in China and other parts of Central Asia. It consists of long, hand-pulled noodles (or pasta) stir-fried with meat, vegetables, and aromatic spices. Fried Lagman is one of the variations of the traditional lagman, where the ingredients are quickly cooked by frying at high heat, which gives the dish a characteristic crispy texture and more intense flavor.

Vegan lagman

Lagman with salmon

Boiled Pielmeni with veal

Pielmieni are traditional Russian dumplings made from thin dough filled with a meat filling. Stock photo

Fried pelmeni

Mantas with veal

Manty with Veal are a traditional dish from Central Asian cuisine, especially popular in countries like Uzbekistan, Turkmenistan, and Kazakhstan. Manty are dumplings made from thin dough, typically filled with minced meat.

Mantas with lamb

Manty with Veal are a traditional dish from Central Asian cuisine, especially popular in countries like Uzbekistan, Turkmenistan, and Kazakhstan. Manty are dumplings made from thin dough, typically filled with minced meat.

Mantas with spinach

Stock photo

Mantas with pumpkin

Stock photo

Kazan Kebab

Lulia kebab in the sermon

Dziz biz

Quail with potatoes and vegetables

Shakh kebab (lamb with potatoes )

Stock photo

Kutab

oil free fried dough

Bukhara kebab XL - minced veal in lavash with vegetables and sauce

Bukhara kebab (300 g) - minced veal in lavash with vegetables and sauce

Plov z jagnięciny

Plov z jagnięciną to klasyczne danie kuchni azjatyckiej, szczególnie popularne w krajach takich jak Uzbekistan, Tadżykistan, Kazachstan czy Turkmenistan. To aromatyczny pilaw, który składa się z ryżu gotowanego w towarzystwie mięsa, warzyw i przypraw. Jagnięcina, ze względu na swoją specyficzną, lekko intensywną nutę smakową, idealnie pasuje do plovu, nadając mu głęboki, mięsisty smak.