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Uzbek shivit oshi with bright green dill noodles, beef and potato stew, herbs, and yogurt sauce on a large plate.

Uzbek Shivit Oshi

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Fresh dill noodles served with a savory beef-and-potato qayla and cool garlic yogurt sauce.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Uzbek
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.