Siyob (also spelled Siab) bazaar has traded on the same spot since at least the medieval period. It's arranged around a covered central pavilion with radiating open-air rows.
What to look for: - Samarkand non — the round, dense stamped flatbreads baked in tandoor ovens. Samarkand loaves are said to keep their flavour longer than other regions' bread; travellers historically brought them home as gifts. - Dried fruit and nuts — apricots, raisins, walnuts, almonds. Prices are quoted per kilogram. - Halva and sesame sweets — try before you buy. - Spices — piled into cones, often sold by taste. Cumin, coriander, dried barberries for plov. - Fresh fruit in season — melons and pomegranates in autumn are exceptional.
Vendors expect friendly bargaining on non-food items but rarely on food (which has an established fair price). Photography is generally welcome, but ask before photographing individual sellers.
Opening hours: roughly 6:00 to 18:00 daily. Busiest and most photogenic 8:00–11:00.
Samarkand in photos
A short visual companion to this entry — photographs of Samarkand from our travel archive.
Related entries
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Samarkand non: why it's famous
Samarkand non uses a denser dough, a higher tandoor temperature, and a specific stamping pattern that creates the characteristic thick crust. It stays fresh for 5–7 days — historically a travel bread.
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How to shop at an Uzbek bazaar
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