Tajik cuisine - 24 cooking recipes

The national cuisine of Tajiks has much in common with Central and Central Asian cuisine, but unique recipes for preparing dishes distinguish it from others. For a long time, leading a semi-nomadic lifestyle, the indigenous people preferred meat and flour treats on their table. And this formed the basis of cooking. All main dishes are prepared from lamb, poultry, beef and goat. Since this is a Muslim country, pork is prohibited. They also use horse meat, from which they make sausage delicacies. The most favorite dish of Tajiks can be called kabobs - these are meat sausages fried over a fire. People here love roasts cooked in a cauldron with the addition of butter. Lamb is stewed with fresh vegetables and garnished with herbs, cream and curd of garlic and cottage cheese. A special place is given to pilaf. Every self-respecting Tajik should be able to cook it. There are many options, but the trick is that homemade noodles are used instead of rice. A variety of exotic additives are used for Tajik cuisine recipes. These are barberry, saffron, anise, red pepper and others, which add an unusual aroma and charm to culinary masterpieces. Spices in the form of dill, cilantro, parsley, green onions and raykhon will add zest. Wheat products - flatbreads, brushwood, lagman - are also popular. Housewives have become so skilled at preparing the dough that when ready, it simply melts in your mouth. According to ancient customs, bread is usually baked in special ovens. Soups are in great demand among gourmets - they are always special, thick and with the smell of spices. They are often prepared using bone decoctions. Tea drinking for residents of Tajikistan is a kind of ritual. Any meeting, holiday or just a meal is not complete without a cup of tea. This aromatic drink is served without sugar, but in addition, oriental sweets are offered - pastries, grapes, halva, sweets, salty and sweet nuts and a variety of fruits.