Uzbekistan is Central Asia’s culinary A-lister. To find out why, one need only sample the chewy, just-baked flatbreads called non and the sizzling kabob platters at EuroAsia, tucked away in Encino’s Plaza de Oro. The country is best known for its “dough dishes”: savory pastries, overstuffed pastas, and springy hand-stretched noodles. Among such delicacies, served around Euro-Asia’s courtyard fountain, are bulging turnovers, or somsa, and tortellini-like chuchvara smothered in a thick dill and yogurt sauce. These as well as hefty soups and meaty rice dishes have made the Valley’s motley ethnic food scene richer.