Tajik cuisine

[TAJIK CUISINE]

In the national cuisine of Tajiks, lamb meat, fat tail fat, and flour products are widely used for cooking.

Popular products are from offal, game, turkey, trout (gulmoki) and marinka fish (shirmokhi). Rice, beans, peas (chickpeas), potatoes, carrots, pumpkin, dairy products (djurgot, dug, katyk) are widely used in nutrition.

Concentrated broths are popular among soups. Meat for broths, second courses is pre-fried or used without frying, without separating it from the bone. Season soups with pepper, garlic, wine vinegar, finely chopped herbs.

The assortment of second courses is wide, of which the most common are pilaf, with more than 50 items, kaurdak, kabobs, lagman, etc.

From cold dishes, snacks from fresh vegetables prevail, salads, which are served as an independent dish and as side dishes for main courses.

Favorite flour products are flat cakes (more than 30 items), sambus, manty, chak-chak. Flatbreads are prepared mainly in a tyndir (a special earthenware vessel without a bottom with a narrow neck).

A large assortment in Tajik cuisine of oriental sweets and soft drinks, sorbets, which are prepared from fruits, berries, nuts.

The most popular hot drink is green tea, which is drunk only from bowls, in small sips. It can also be served cold (yagna tea).

Roast veal with chickpeas and eggplant I put all the products in turn as they roasted, in the order listed, rather finely chopped, without oil. Added a glass of water at the end of cooking. I cooked in a saucepan with antip ...Alexandra

Rice soup and wave "Friendship" Meat: Ideal - fatty lamb. Fatty beef is also good, especially the ribs. Pork is also good. And the chicken. Any meat is good! That's why she wrote: "" meat "". Mash: certainly in advance ...TATbRHA

Tajik flatbread "Non" Dough in an oven, Dough mode - the whole cycle with proofing. (2 hours in total) The consistency of the kolobok is medium-soft. The dough is soft and airy. Freshly kneaded dough. And this ...Mari_M

TAJIK CUISINE... The most characteristic feature of Tajik cuisine is the use of large quantities of meat products (lamb, goat meat, less often poultry). Fish, eggs, certain types of cereals (pearl barley, oatmeal, buckwheat) are rarely used. In some regions, game is consumed, and horse meat is used to make kazy sausage.

A feature of Tajik cuisine is the increased consumption of legumes and rice. Favorite dish is pilaf. Widely used in nutrition are noodles, various cereals (especially rice), vegetable stews with noodles and sour milk. Primary and thermal processing of products is peculiar. To prepare the first courses, meat is pre-chopped with bones and fried. With this method of preparation, dishes acquire a peculiar taste and aroma. Poultry skin is removed before or after heat treatment. Of the methods of heat treatment, preference is given to steaming. Processing of some vegetables is also characteristic. For example, potatoes and carrots are boiled whole for the first courses.

Most of the dishes of Tajik cuisine are abundantly seasoned with onions, spices, herbs, and sour milk. From spices used red pepper, barberry, anise, saffron, etc. Cilantro, dill, parsley, green onions, chopped sorrel are added to salads, first and second courses, as well as to sour milk. For dressing the first courses, fresh tomatoes are used instead of mashed tomatoes. Many second courses are characterized by a semi-liquid consistency. Fruit plays an important role in the diet.Raisins, dried apricots, dried melons are served for tea, and compotes are prepared from them. The most popular jam is made from carrots, jam from cherries, apples, strawberries, plums is widely used. A favorite drink is green tea. Lunch begins with tea served in bowls on trays. Sweets, fruits, cakes are served separately on trays. Then soup is served in large bowls, hot on large dishes. Vegetable salads are usually offered for main courses. It should be noted the careful attitude of the Tajiks to food, especially to bread.