Osh restaurant menu
Osh restaurant menu: Authentic Central Asian cuisine. See our signature plov, grilled shashlik, baked samsa, fresh salads, and traditional soups. View full menu and prices.
Authentic Uzbek Cuisine A Full Guide to the Osh Restaurant Menu ===============================================================
Begin your exploration with the Signature Rice Pilaf. This centerpiece preparation involves tender lamb shoulder and fragrant lazar rice, slow-cooked with yellow carrots, chickpeas, and barberries. The dish is prepared in a traditional kazan over an open flame, a method that imparts a distinct smoky depth to every grain.
Beyond the pilaf, the selection of grilled items demands attention. The Chicken Thigh Shashlik, marinated in a kefir and herb blend, offers a succulent counterpoint. For a handheld delight, consider the tandoor-baked samsa, filled with finely chopped lamb and onions, encased in a flaky, golden pastry. These items are best ordered for the table to share.
Complement your main selections with the Achichuk Salad, a simple yet sharp mix of thinly sliced tomatoes, white onions, and chili, dressed with just salt and pepper. This acidic side cuts through the richness of the meat and rice. Pair the entire meal with a pot of green tea, which aids digestion and cleanses the palate between bites.
Osh Restaurant Menu
For an authentic taste, begin with the celebrated lamb pilaf. It features slow-cooked Lazir rice, yellow carrots, and tender chunks of lamb shoulder, all simmered for hours in a traditional kazan with cumin and barberries. A whole head of garlic is steamed atop the rice, infusing it with a mellow aroma.
Accompany the main course with the Achichuk salad. This preparation of thinly sliced tomatoes, white onions, and chili pepper provides a sharp, acidic counterpoint to the richness of the rice. Also, request a basket of freshly baked Lepeshka, a round, tandoor-baked flatbread with a crisp crust and soft interior, perfect for scooping up every last grain.
Before the main event, consider the Samsa. These are flaky, triangular pastries filled with finely chopped beef, onions, and black pepper, baked until golden brown in a clay oven. Another excellent starter is the Lagman, a hand-pulled noodle soup with beef and vegetables in a spiced tomato broth.
The charcoal-grilled selections include lamb rib shashlik and chicken thigh skewers, marinated in herbs and served with pickled onions. For beverages, the green tea is served in traditional pialas. A chilled glass of Ayran, a savory yogurt drink, complements the grilled meats exceptionally well.
Choosing Your Perfect Plov: A Guide to the Variations
For a foundational, hearty experience, select the Fergana-style preparation. It features Devzira rice, known for its low starch content, which keeps the grains separate and absorbent. The ingredients are layered and slow-cooked in a single cauldron, allowing the lamb fat, sweet yellow carrots, and spices to meld completely.
- Samarkand-Style Plov: This version is assembled, not mixed. The meat, carrots, and rice are cooked in distinct layers and served the same way on the plate. This method preserves the individual taste of each component. It often includes tart barberries for a sharp counterpoint to the rich lamb.
- Bukhara Wedding Plov: A lighter, aromatic alternative. The rice is often steamed separately, resulting in a fluffier texture. This preparation frequently includes whole heads of garlic, which soften into a creamy, sweet paste, or slices of quince for a fruity, fragrant note.
- Tashkent Festive Plov: The most opulent variant from the capital. It boasts a higher meat-to-rice ratio and is garnished with quail eggs and sometimes slices of 'kazy' (a traditional horse meat sausage). https://jackpotpiratencasino366.de of chickpeas and golden raisins adds texture and a mild sweetness.
To make your selection, follow these steps:
- Determine your flavor profile preference. For savory with a touch of tartness, the barberries in the Samarkand version are ideal. For a sweeter finish, choose the Tashkent preparation with its golden raisins.
- Consider the texture. If you prefer distinctly separate grains and ingredients, the layered Samarkand plov is your match. For a fully integrated, homogenous taste and feel, the Fergana style is the correct choice.
- Account for richness. The Bukhara style offers a less oily, fragrant meal. For a truly decadent and celebratory dish, the Tashkent Festive Plov provides the most substantial ingredients.
Beyond the Plov: Exploring Appetizers and Grills
Start with the tandoor-baked Samsa. These triangular pastries are filled with finely chopped lamb, onions, and cumin, encased in a flaky, layered dough. For a vegetarian alternative, choose the pumpkin-filled variant, which offers a subtle sweetness balanced with black pepper. Both are distinguished by the smoky char from the clay oven.
The lamb loin shashlik is a primary choice from the grill. Cubes of loin are marinated for at least 12 hours in a mineral water and onion base, which tenderizes the meat without overpowering its natural flavor. Skewered and cooked over hardwood charcoal, it arrives with a distinct sear and a juicy interior. It is served with thinly sliced raw onions.
For a different grilled preparation, select the Lyulya Kebab. This features ground beef and lamb mixed with spices, molded by hand onto wide, flat skewers. The high heat of the grill creates a savory crust while the inside remains exceptionally moist. Pair this with the Achichuk salad–a simple composition of sliced tomatoes, chili peppers, and onions without any oil, providing a sharp, acidic counterpoint.
Accompany any grilled dish with Lepeshka bread, baked fresh against the walls of the tandoor. Its dense, chewy texture and crisp, sesame-seeded crust make it the proper utensil for scooping up meat juices or the accompanying garlic-yogurt sauce provided with the kebabs.
Pairing Your Meal: Traditional Drinks and Sweet Endings
For the signature lamb and rice pilaf, select a chilled ayran. This savory yogurt beverage cuts through the richness of the meat, providing a refreshing counterpoint. Alternatively, a glass of homemade kompot, a non-alcoholic drink of stewed apricots and cherries, offers a lighter balance to spiced kebabs. Hot green tea, or kok-choy, is the customary beverage served throughout the dining experience. Its clean, astringent quality is ideal for cleansing the palate after savory pastries.
Conclude your meal with traditional sweets that complement the preceding flavors. Chak-chak, a confection of fried dough pieces bound by a hot honey syrup, provides a crunchy and intensely sweet finish. Pair this sticky treat with unsweetened green tea to moderate its sugary profile. For a less saccharine finale, a simple platter of dried figs, dates, and walnuts is a classic choice. Another option is a slice of dense, nutty halva, which pairs well with the lingering warmth of the tea.