Our Uzbek breakfast plate featured non bread, a staple of Uzbekistan, with qaymoq, a rich dairy food that was an important source of nourishment for nomads, and honey. It was accompanied by shakshuka, vegetables simmered in tomato sauce and finished with eggs, a salad with grapes, and dried fruits and nuts. We also offered Uzbek sides, desserts and drinks, including samsa, a popular street-food pastry filled with beef and onions; pakhlava, a sweet pastry enjoyed from Central Asia to North Africa; and tea sweetened by dissolving navat rock sugar.