Samarkand is known for its own take on plov, which differs from the Bukhara version with larger-cut carrots and fewer spices. A separate symbol of the city is Samarkand non — a dense flatbread with a distinctive pattern that stays fresh for a long time and is considered one of the best breads in the region. Markets sell dried apricots grown in the surrounding area, along with fresh grapes in autumn. Lunch often includes shurpa or mashhurda soup made with mung beans and rice. The dessert table rarely goes without halva and local pakhlava, made from family recipes. This mix of hearty and light dishes makes Samarkand cuisine easy to sample throughout the day.
