Uzbek Shivit Oshi

Shivit oshi is a specialty of Uzbekistan’s Khorezm region: fresh dill noodles are served with a hearty qayla stew and a cool garlic yogurt sauce. The contrast of color, temperature, and texture is the heart of the dish.

Prepare a soft dill dough, simmer the beef and potatoes until tender, and assemble the noodles with the stew and yogurt at the table.

Roll the noodle dough thin enough that the fresh dill shows through the green strands.

Serving Suggestions

Serve in shallow bowls with extra dill and sliced cucumber.

Recipe Notes

The stew keeps for four days refrigerated. Cook noodles are best fresh but can be held briefly tossed with a little oil.

Uzbek Shivit Oshi

No ratings yet

Fresh dill noodles served with a savory beef-and-potato qayla and cool garlic yogurt sauce.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Uzbek

Calories: 640

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Dill Noodles

• 2 cups fresh dill finely chopped
• 3/4 cup water
• 1 large egg
• 3 cups all-purpose flour plus more for rolling
• 1/2 tsp salt

Qayla Stew

• 1 1/2 lb beef chuck cut into 2 cm cubes
• 2 tbsp vegetable oil
• 1 medium yellow onion diced
• 2 medium tomatoes diced
• 2 medium yellow potatoes cut into cubes
• 2 cups water
• 1 tsp ground cumin
• 1 tsp salt

Garlic Yogurt

• 1 1/2 cups plain yogurt
• 2 cloves garlic finely grated
• 2 tbsp fresh dill chopped

Equipment

• Large pot
• Rolling Pin
• Chef’s knife
• Large skillet

Method

 

Make the Dough:

1. Blend or finely mince the dill with the water. Whisk in the egg and salt, then stir in the flour until a shaggy dough forms.
2. Knead for 8 minutes until smooth. Cover and rest for 20 minutes.

Cook the Qayla:

1. Heat the oil in a large skillet or pot. Brown the beef in batches, then cook the onion for 5 minutes.
2. Add the tomatoes, potatoes, water, cumin, and salt. Cover and simmer for 40 minutes until the beef is tender and the potatoes are soft.

Roll and Cut the Noodles:

1. Divide the dough into four pieces. Roll each very thin on a floured surface, then cut into 5 mm noodles. Dust lightly with flour.

Boil and Serve:

1. Bring a large pot of salted water to a boil. Cook the noodles for 2 to 3 minutes until tender, then drain.
2. Whisk the yogurt with garlic and dill. Plate the noodles, spoon over the beef and potato qayla, and serve with the yogurt sauce.

Nutrition

Calories: 640kcalCarbohydrates: 77gProtein: 38gFat: 20gSaturated Fat: 6gCholesterol: 110mgSodium: 920mgFiber: 6gSugar: 8g

Notes

• Keep the noodles lightly floured while cutting so they do not clump.
• Serve the yogurt sauce separately so its cool tang stays distinct from the hot stew.