Beshbarmak, which means “five fingers” in translation, is a favorite dish of many. Significantly often, it is prepared in Navoi region.

It has become a tradition for Tomdi residents to cook delicious beshbarmak according to a special recipe. It is usually made from sun-smoked ram meat called “sur gusht” with beef and camel meat. They also use “qazi” – horsemeat sausage. As a sign of respect for the guest, when serving a dish, a boiled ram’s head is brought along with it.

Photos by Siroj Aslonov, UzA