Tajik cuisine has centuries-old traditions, its own characteristic features and unique technology in the preparation of most dishes. Let's start by highlighting its main differences from others.
Firstly, Tajik cuisine uses a large amount of semi-finished meat products and some eggs, fish, and cereals in almost all dishes (as a rule, only buckwheat, oatmeal, and pearl barley are used). The most common types of meat are goat, horse meat and lamb. Chicken and goose are very rarely used, and pork is never used.
Secondly, Tajik cuisine differs from other cuisines; legumes and rice are added to dishes in large quantities. In addition, brushwood, sam-buse, ugro, lagman, flat cakes and others occupy one of the central places.
Thirdly, there is a kind of heat and primary processing. So, meat for soup is usually chopped with bones and fried so that the broth acquires a special taste and a brownish tint. The skin is usually removed from the bird after cooking. Any ingredients, especially vegetables, are fried in a large amount of fat.
Fourthly, cooking should be carried out in a cast-iron cauldron - a cauldron, in a special pan - a pressure cooker or a saucepan with a liner, as well as on a grill and in special tonuras.
Fifthly, Tajik cuisine is a cuisine with an abundance of seasonings, herbs and spices. Usually red pepper, cumin, anise, barberry, saffron and others are used. In addition, spicy herbs (sorrel, green onions, raichon, mint, parsley, dill and cilantro) are added to food. It is crushed and placed in salads, first and second courses, as well as in sour milk.
Sixth, they usually have a semi-liquid consistency. Therefore, food is served in bowls of different capacities, oval and round dishes, vases, trays, teapots and vases are used.
Now let's look in more detail at how to prepare national Tajik dishes. For example, Tajik pilaf, which has several cooking options. To be more precise, the features of the recipe depend on the place of its origin.
Let's take a closer look at the traditional method. Prepare four hundred grams of lamb, three glasses of rice, six carrots, one glass of fat, six onions, two tablespoons of national seasonings and salt. Pre-soak the rice for several hours. Cut the lamb into small pieces, finely chop the onion, and cut the carrots into neat strips. In a cauldron you need to bring the fat to a hot state, place a small onion in it. Wait for it to turn brown and remove it. Next, place the lamb bone there and pull it out exactly after a minute. Place chopped lamb, chopped carrots and onions in a cauldron. Fry all ingredients thoroughly. Then pour in water, add cumin, barberry, pepper and salt. Boil over low heat and add rice. Let it boil, close the cauldron and bring to readiness.
Tajik pilaf is usually prepared with the introduction of additional, special components, thanks to which the dish will acquire new shades. Usually, a special variety of peas - chickpeas - acts in this capacity; they need to be soaked for at least twelve hours. In addition, quince cubes and whole heads of garlic are used. But such additions should be approximately two hundred and fifty grams per kilogram of raw rice.
If you rely on Tajik traditions, then a special presentation of all dishes is required. In accordance with them, it is recommended to dine sitting on special sufas and eat at small tables. Soup is usually served in a large bowl, and the second dish is served on a large round dish. Salads and vegetables are usually brought out along with it on small plates. You will definitely need to serve green tea with scones, fruits and sweets.
Bon appetit!
Republic of Tajikistan, a state in Central Asia. Tajik culture and cuisine developed on the basis of the traditions of the Persian-speaking world and local traditions. Tajik cuisine is always about friendliness and effort.
Pilaf - the signature dish of Asia
Tajik pilafs are generally similar to Uzbek pilafs in their technology and main products. Some types of pilaf - for example, tugram and "Sofi" (called Samarkand in Uzbekistan) - are completely repeated and are even more widespread than in Uzbekistan.
A small technological feature of the preparation of Tajik pilaf is that the rice is sometimes soaked for 1-2 hours in warm salted water before adding, which speeds up the cooking.
At the same time, Tajik pilafs have a number of features regarding the introduction of additional components, which gives them new flavor shades. The most common, widespread additions to the usual composition of pilaf are chickpeas, a favorite in Tajikistan (pre-soaked for 10-12 hours), quince (cut into slices or small cubes and without skin), and garlic, added with whole heads. These additions typically amount to approximately 250 grams for every kilogram of rice.
In Tajikistan, ugro pilaf is often made, for which, instead of rice, ugro grains made from noodles are used.
Almost all pilafs in Tajikistan eat a salad made from mountain rhubarb - rivocha, which is peeled from the surface film, cut across the grain into pieces 1 cm long and lightly salted.
Tajik dastarkhan- it’s not just a table, not just a holiday, it’s communication with family, loved ones, old people and young people...
Good traditions are the key to a strong culture, a generous table, and joy at home. These dishes will not only nourish your loved ones, but will also unite hearts with their careful preparation, and the aroma of spices will surely transport you to sunny Dushanbe.
Oshi-sielaf (spicy and sour greens soup)
6 onions, 3 table. spoons of sunflower oil, 1.5 cups of flour, 500 g of potatoes, 6-8 cups of chopped sorrel (sielaf), 2 tbsp. spoons of dill, 2 tablespoons. spoons of basil greens, 2 tablespoons. spoons of green cilantro, 10 black peppercorns, 1.5 cups katyk (or sour cream), 2 teaspoons. spoons of salt.
Fry finely chopped onion in hot oil, add flour, lightly fry it until light yellow. Pour in about 1 liter of water, adding it gradually and stirring the flour so that there are no lumps, boil slightly and add about 1.5 liters of water, stirring again. When the water boils, add salt and pepper, add potatoes cut into 1 cm cubes, and after 20 minutes add chopped sorrel. After 10-12 minutes, add spicy herbs, let it boil for another 1-2 minutes, turn off the heat and let the soup brew for 5-10 minutes. Then fill with katyk and pour into plates.
Oshi Ugro
This soup is very good on a hot summer day. First you need to prepare the ugro itself (almost like lagman, but thinner and possibly shorter in length). Knead a stiff elastic dough from 2 glasses of warm water, 1 egg, 1 tablespoon of salt and flour. Roll the resulting dough into a ball and let stand for half an hour, covered with a napkin. Roll out into a thin layer 2-3 mm thick, sprinkle the resulting pancake thoroughly and evenly with flour, roll into a roll and cut into thin noodles 2 mm thick. Next, put the chopped noodles in two or three steps in a sieve and sift out the flour, slightly lift the noodles with your hands so that they are well separated from each other. Now put it on a clean tablecloth or paper and let it dry.
Now let's prepare the frying
Oil - 1/2 cup, any meat - 200-300g, onions - 3 pcs, carrots - 1 pc. potatoes - 1-2 pcs, (if you have chickpeas, you can put them in, do not forget to soak them in warm water 10-12 hours before cooking - 1/2 cup peas + warm water + a pinch of soda), tomatoes - 1-2 pcs , salt, spices to taste.
Place in heated oil:
Meat - cut into cubes the size of a matchbox, carrots, diced potatoes, onions - thin half rings, chopped tomatoes.
Fry the entire contents of the pot for 5 minutes over moderate heat, stirring occasionally. Reduce the heat slightly, pour in about 0.75 liters of water, add pre-soaked peas. After boiling, cook for 30-40 minutes. Turn the heat to maximum, lower the noodles into the boiling broth and cook for 10 minutes. (for the first time, take 2-2.5 cups of noodles, don’t be surprised, but in other cases you can eyeball it. The thickness of the soup will depend on how much noodles you put in. For those who like it thicker, add more) Before serving, season the soup with kefir , chopped herbs.
Ugro-tushbera
For frying: 100g lard (oil), 2 onions, 2-3 tomatoes (summer), 1 tablespoon of tomato paste (winter), 2 potatoes.
For minced meat: 500g of meat (pulp), 2-3 onions, the white of one egg, half a teaspoon of salt, capsicum to taste.
For the dough: 500g flour, 1 egg, 1 glass of water, half a teaspoon of salt.
Knead the dough as for noodles, roll out into a thin (2 mm) layer, divide into two halves: cut noodles from one, and juice for dumplings from the other. Pass the meat through a meat grinder, add chopped onion, add egg white and salt, mix well. Then divide the minced meat into two parts: fill one with dumplings, and roll into meatballs from the other.
In heated oil, saute the onion, add tomatoes or tomato paste, and fry the potato cubes in it. Then add water to the pan and let it boil. Place the cooked dumplings first and then the meatballs. When the dumplings float to the surface, add the chopped noodles.
When serving, sprinkle with chopped herbs.
Shakarob
200-250 g of green onions (or 4-5 onions), 4-6 cups of green cilantro, basil, parsley, savory (equal parts), 1 pod of red pepper, 2 cups of sour cream, 1-2 flatbread "kulcha", 2 tsp. spoons of salt.
Chop the onion, herbs and pepper very finely and grind together with salt in a mortar until a thick paste is formed, which is diluted with boiling water, gradually pouring it in so that a thin green puree is obtained. Pour this puree over pieces of freshly baked flatbread "kulcha" and add sour cream
Ajabsan
500 g meat, 100 g lard, 3 potatoes, 3 tomatoes, 3 onions, 1 garlic, 200 g cabbage, 3 bell peppers, 1 bunch of dill, salt and ground pepper - to taste
Peel all vegetables. Cut the potatoes into 1x1x1 cm cubes, chop the carrots and cabbage into thin strips. Cut the tomatoes and onions into slices, divide the garlic into slices, chop the bell pepper and greens. Cut the meat and lard into small pieces. The dish is prepared separately for each diner, steamed. To do this, take a porcelain casser for each person, put diced potatoes on the bottom per serving, then finely chopped carrots, tomato slices, onion slices, bell peppers, chopped cabbage, 1-2 cloves of garlic, sprinkle with chopped herbs and salt and spices, and put pieces of meat and lard on top. Place the ajabsan on tiers of a steam pan and steam for 1 hour over moderate heat.
Tajik manti
Dough: 1 egg, 2 teaspoons of salt, 2 glasses of water, about 1 kg of flour will be required (0.5 kg of premium grade and 0.5 kg of first grade)
Heat the water a little, add salt, add the egg and stir until a homogeneous mixture is obtained. Sift the flour and add little by little to the mixture and knead the dough into a not too stiff dough. If it sticks to your hands, add flour little by little without ceasing to knead. A well-kneaded dough should come away from the edges of the pan. Divide the dough into 3-4 parts, roll into balls, cover with a towel or napkin and let stand for about half an hour or a little longer.
At this time, prepare the filling.
1 kg of meat, 500 g of onion, salt to taste, 100 g of fat tail fat or any other, salt and spices to taste
Cut the pulp (lamb or beef) into small cubes or pass through a meat grinder with a large grid. Add onion, chopped into rings or cubes, salt, (ground black pepper) to the minced meat. Cut the lard into bean-sized pieces. Mix everything thoroughly.
Zest: the filling will be juicier if you cut the meat with a knife rather than passing it through a meat grinder; chop the onion not too finely, but approximately 3 mm thick. And add 3-4 tablespoons of any oil.
Now we form the mantushkas themselves.
Roll out the ball into a large pancake (you need to sprinkle it with flour so that the dough rolls out well) 1-2 mm thick and cut into ribbons 10 cm wide. Now carefully fold the ribbons on top of each other, aligning them on one side. Now let’s remember the course from geometry. Before us is a segment with a width of 10 cm and a length of X cm. We need to divide it into segments so that the resulting squares are 10x10 cm. Next, put one tablespoon of minced meat on each square and pinch the corners A, B, C, D at the top at one point E.
The result is an ABCD envelope. Now pinch corner A with B, corner C with D. Your first mantle is ready. All the others are done similarly. The trimmings remaining from the edges can be dried (then you will get a “Tuppa” dish) or cooked together with mantushki.
Manti are prepared in a special multi-tiered steam pan. Grease the grates with oil, arrange the manti so that they do not touch each other tightly. Lightly pour oil on top of the manti using a gauze swab (wet the swab in oil and lightly squeeze the oil in a circle onto the manti). Place tiers of boiling water in a saucepan and steam with the lid tightly closed for 45 minutes.
The manta rays are ready. Serve with sour cream, some sauce, or simply sprinkled with finely chopped herbs.
Nakhudshurak
1 kg of meat, 500 g of carrots, 7-8 onions, 2 cups of chickpeas, 2 tbsp. spoons of finely chopped savory, 2 tbsp. spoons of basil, 1 teaspoon of mint, 1 teaspoon of red pepper, 3 bay leaves, 6 grains of black pepper.
Boil large pieces of meat with bones and whole carrots for 1-1.5 hours in 2 liters of water, add finely chopped onion, black pepper, bay leaf and cook until the meat is ready for another 30 minutes over low heat. Then remove the meat and carrots and add the peas, previously soaked for 10-12 hours, into the remaining broth and cook until they are ready. A minute before the broth and peas are ready, season the broth with spicy herbs, red pepper, salt, let stand for 5 minutes under the lid, but not on the fire, and then pour the broth into a separate bowl, strain it, and add the previously removed from the broth and chopped peas to the remaining peas. diced boiled carrots and boiled meat. Serve the broth separately in cups or bowls to wash down the nakhudshurak with small sips.
Damlama
500 g lamb or beef, 3-4 medium onions, 100-150 g fat, 1.5 tbsp. broth, herbs, salt, spices, 1 kg of potatoes, 2 carrots, 2 large tomatoes.
The meat is cut into matchbox-sized pieces, fried in hot fat with onions and peppers, salted, broth and spices are added and simmered until tender over low heat. Add sour cream at the end of stewing. You can add diced potatoes, finely chopped carrots and tomatoes to the cauldron with meat.
Trout in Vakhsh style
The prepared trout fillet without skin and bones is lightly beaten, the minced meat is wrapped (sautéed onions are mixed with chopped eggs, chopped herbs, seasoned with salt and ground black pepper), giving the product an oblong shape. The formed semi-finished product is immersed in dough and deep-fried. Bring to readiness in the oven. The trout is served with a side dish and decorated with herbs. You can decorate the dish with a slice of lemon.
Salad "Tajikistan"
Meat - 100 g, beef tongue - 100 g, potatoes - 4 pcs, onions - pickled anzur - 3 pcs, green peas - 8 tbsp. l, carrots - 1 piece, egg - 1 piece, pickled cucumbers - 1 piece, mayonnaise - 5 tbsp. l, sour cream - 5 tbsp. l.
Boiled tongue or boiled meat is cut into cubes, cucumbers into strips, boiled potatoes into cubes. Then put everything together, add green peas, season with mayonnaise and mix. The salad is placed in a mound in the shape of a cone, decorated with boiled carrots, poured with sour cream, garnished with pieces of boiled egg, cucumber slices, and fresh parsley.
Flatbread with onions.
Flour, margarine - 250 gr. or any oil, salt - 3 tbsp. l, medium-sized onions - 3-4 pcs., warm water - 1/2 cup.
Cut the onion into thin rings and place in a saucepan with a capacity of at least 2 liters. Sprinkle with salt, add melted margarine (butter). Mix the whole thing thoroughly and add water. Repeat the procedure. Then add the sifted dough little by little to knead the dough. The dough should turn out normal (since the onion releases juice, it may little by little stick to your hands, but this is normal). Roll the dough into a ball and let rest for about 20-30 minutes. At this time, preheat the oven to 200 degrees.
Forming these cakes is not difficult:
Roll out the dough into a rope, divide into 4-5 equal parts, roll each into a ball. Now roll out each ball with a rolling pin until you get a round cake 1 cm thick (to prevent the dough from sticking, sprinkle a little flour). Prick the middle in 2-3 places with a fork, place on a baking sheet (no need to grease the baking sheet) and in the oven for 10-15 minutes at medium heat on the top level. The finished cakes should be golden brown. After removing the flatbread from the oven, coat the front side with a gauze pad dipped in butter or sour cream. Wrap in a clean napkin for half an hour.
Flatbread "Kulcha"
For 10 pcs. flat cakes weighing 280 g
flour 1.6 kg, whole milk 300 g, rendered beef or lamb fat 40g, or margarine 46g, pressed yeast 15g, salt 25g.
Salt is dissolved in a small amount of milk, pre-diluted yeast is added, the mixture is filtered, combined with the remaining milk heated to a temperature of 35-40 ° C, melted fat or margarine and flour are added and the dough is kneaded. Leave it for 1.5-2 hours to proof, then cut it into pieces weighing 120 or 240 g, from which they prepare round flat cakes with thickened edges, 10x18 cm in diameter, and leave to proof for 20-25 minutes. They are baked in an oven or a special oven - tanura.
Fatiri kadudor - flatbread "Fatyr with pumpkin"
For 10 pieces of cakes weighing 400 g:
flour 2.7 kg, pressed yeast 55 g, salt 45, onion 600g, pumpkin 2 kg, red pepper 4g, fat
Edible fat or vegetable oil, finely chopped onions and minced pumpkin are added to the dough, flat cakes with a diameter of 28-30 cm (400 g) or 16-18 cm (200 g) are formed, and baked in a tanura or oven.
Steam kebab
For 1 kg of meat (pulp): 2 onions, 2 teaspoons of salt, 1 teaspoon of black pepper (ground), coriander, cumin, 4 tablespoons of grape vinegar.
Cut the lamb or beef (flesh) into pieces the size of a walnut. Place in an enamel bowl and marinate with the addition of chopped onion, vinegar, ground red or black pepper, coriander, cumin and salt, mix well and leave in a cool place for 4 - 5 hours. Then string 5-6 pieces onto metal skewers or sticks cut from fruit trees.
Pour water into the lower part of the steam pan, and leave one tier in the upper part, removing the rest. Place the kebab strung on sticks vertically or horizontally on the remaining tier, cover with a lid and steam for 1 hour. This kebab, unlike grilled over coals, has better taste and is well absorbed by the body. The finished steam kebab is served on the table along with a side dish of onions sprinkled with grape vinegar.
Kulchai boogie - steamed donuts
For 4 servings: flour 320g, pressed yeast 12g, melted butter for greasing 20g, butter 60g or sour milk 120g, or sour cream 80g, salt.
Yeast dough, prepared using the straight method, is rolled out into sausages, cut into 50-60 g pieces, greased with oil, rolled into a tube, the ends are pressed down, giving the product a round shape, and steamed in a mantu-cauldron for 20-25 minutes.
Served with butter or sour milk, or sour cream.
Zulbie - pancakes
For 4 servings, 12 pieces, 50 g each:
flour 300g, milk 200g, yeast 12g, egg 1 pc., sugar 20g, salt 8g, vegetable oil for frying 50g, honey 120g.
Salt and sugar are dissolved in a small amount of water, pre-diluted yeast is added, the mixture is filtered, half of the milk heated to a temperature of 35-40 ° C is added, flour, eggs are added and mixed until a homogeneous mass is formed. The dough is left to proof for 40-50 minutes, then the remaining milk is added and mixed until smooth.
The finished liquid butter dough is fried in very hot fat in a cauldron until golden brown, pouring the dough around the perimeter of the cauldron in small portions in a thin stream. The finished pancakes are poured with honey.
Salla - brushwood
For 1 kg of finished brushwood: flour 750g, sugar 50g, egg 2.5 pcs., salt 15g, vegetable oil for frying 75g, powdered sugar 25g.
Unleavened butter dough is kneaded, rolled out into a layer 2 mm thick, then cut into strips 3-4 cm wide. The strips are wound onto the end of a rolling pin in the form of a spiral, dipped in very hot vegetable oil and fried until golden brown, removing from the rolling pin. Remove the finished brushwood with a slotted spoon and sprinkle with powdered sugar.
Hamirbiryoni bofta - fried braided dough
For 800 g of finished braid:
flour 650g, pressed yeast 20g, salt 10g, vegetable oil for frying 100g, powdered sugar 50g.
Yeast dough is kneaded from flour, water, yeast and salt, rolled out into a rope 60-70 cm long, folded in half and intertwined, then immersed in very hot vegetable oil and fried until golden brown, sprinkled with powdered sugar when ready.
Gushi fil - "elephant ears"
For 1 kg of finished product: flour 750g, milk 250g, margarine 50g, egg 2 pcs., sugar 50g, salt 10g, vegetable oil for frying 120g, powdered sugar 20g
A butter dough is kneaded from flour, milk, eggs, margarine, sugar, salt, after proofing (40-50 minutes) it is cut into 30 g pieces, rolled into thin layers, one end is pinched, giving the shape of elephant ears, and fried in a very hot oven. oil until golden brown. When ready, sprinkle with powdered sugar.
Tajik cuisine- these are, first of all, Tajik pilafs. The technology for preparing Tajik pilaf differs little from the Uzbek one, but there are some peculiarities. In some recipes, rice is pre-soaked for 1-2 hours in warm salted water, this is done to speed up cooking. Other recipes add chickpeas to the rice. Tajiks prepare Ugro pilaf, where they use Ugro grains instead of rice. Among other things, it is customary to add ingredients such as quince pieces or whole heads of garlic to Tajik pilaf. There is a special dish in Tajik cuisine - khushan or Tajik manti with chickpeas. Two other dishes that combine dough and meat - shima and manpar - are partly reminiscent in technology of the Uzbek lagman. For sweet dishes, preference is given to refreshing fruit sorbets.
There are 42 recipes in the "Tajik cuisine" section
Tajik meat flatbreads (Gushtli Non)
I'll start with festive meat cakes (gusht - meat, non - bread). When such flatbreads are available at the market, you can smell it right from the gate. They are made there with lamb or beef. In the conditions of central Russia, I made it with both chicken and pork...
The national cuisine of Tajikistan, although it is similar to the cuisines of the peoples of Central and Central Asia, has specific features and local cooking technologies that make it unique and recognizable. Tajiks are proud of their national cuisine and consider it one of the historical values of their nation. The formation of this cuisine was greatly influenced by the rich, centuries-old history of Tajikistan. For centuries, the population led a semi-nomadic lifestyle, which predetermined the abundance of meat and flour dishes on the Tajik table. I hope this short excursion into national cuisine will introduce you to the most delicious and interesting dishes, and make your culinary choice more informed.
The basis of the national cuisine of Tajikistan is meat dishes. The greatest preference is given to lamb, horse meat and goat meat. Pork, as in many Muslim countries, is not eaten here at all. The most popular dishes that you must try in this country are -
- “kabobs” (sausages made from ground tender lamb meat, with the addition of onions, salt, hot pepper and seasonings),
- “kaurdak” (roast lamb, with the addition of tomatoes, potatoes, pepper, salt, onions and sautéed roots),
- “kazy” (national Tajik horse meat sausages),
- “Shekhlet” (stuffed cabbage rolls in Tajik),
- “osh-tuglama” (rice porridge with a large piece of boiled lamb, onion and carrot),
- « kebab in Tajik style"(can be lumpy, vegetable, minced meat and with the addition of tail fat),
- signature Tajik pilaf called "Ugro".
Tajik housewives are very successful in preparing flour dishes. The main thing is flatbread made from yeast or unleavened dough, which is considered traditional bread. There is a special and careful attitude towards bread - it is not customary to place it on the table with the bottom side up, it is not allowed to be thrown or dropped, the bread is not cut with a knife, but very carefully broken into pieces. In addition, the baked goods here are excellent:
- “sambusa baraki” - Tajik puff pastries with meat,
- “Khushan” - manti with lamb peas and chickpeas,
- “shima” and “lagman” - the finest homemade noodles with the addition of meat, onions, garlic, eggs and tomato puree,
- “pilita” - brushwood made from fried sour dough, sprinkled with powdered sugar,
- "katlama" - puff pastries,
- « Tajik dumplings with herbs.”
Not the last place in the cuisine of Tajikistan , First courses are occupied, primarily soups. They are prepared with bone or meat broth, less often with vegetable broth and milk. Tomatoes, spices, herbs (mint, dill, parsley, sorrel, raikhon), and fermented milk products (kurut, kaymak, suzma, katyk) are often added to soups. First courses are served in special dishes, clay ones are especially prized: “tawak” - a deep oval dish, large clay or ceramic bowls, “kasa” - a special dish for soup. Be sure to try:
- “mastobu” - soup with rice, katyk, tomatoes and a large piece of fried lamb;
- “Shavlya” - soup with lamb, rice, onions, peppers and carrots;
- “atola” - thick soup with lamb fat, onions, flour, pepper, spices;
- “Naryn” is a soup made from horse meat or smoked lamb, with the addition of noodles, onions, and peppers.
Under the hot Tajik sun, a large number of tasty and juicy vegetables grow in abundance. Therefore, the local dastarkhan amazes with the variety of vegetable dishes. Before lunch, the hostesses serve the guests vegetable snacks and salads from fresh vegetables. There is so much to be found here - tomatoes, radishes, cucumbers, eggplants, zucchini, peppers, carrots, garlic, radishes, dill, parsley, cilantro, raikhon, you can’t list it all. Among the national snacks are: eggplants, " stuffed with vegetables in Tajik style" and the Hissar salad - reminiscent of Olivier salad, but instead of mayonnaise, katyk (fermented milk product) is added.
In the national cuisine of Tajikistan, it is not customary to end a meal with dessert. Sweets are eaten there before meals, after meals, sometimes even during meals. The traditional ones are:
- “halvaitar” - liquid flour halva, with the addition of nuts, almonds, pistachios, vanillin;
- “nishallo” - a creamy sugar mass with whipped egg whites and soap root;
- “Nabat” - coarse-crystalline Tajik sugar;
- “Pichak” - traditional local sweets;
- well-known oriental sweets and fruits.
The most favorite drink of Tajiks is green tea (“choi kabud”). Not a single reception of guests, or just a friendly conversation, is complete without this drink. Tea is poured into bowls and served, of course, on a tray. Tea traditions have long turned into a real ritual; even lunch begins with tea drinking. By the way, in Tajikistan, as well as in Central Asia in general, it is not customary to add sugar to tea. Tajiks also drink black tea, but mainly in winter. Another interesting drink in the cuisine of Tajikistan is “shirchoy” (black tea is poured into hot water and milk is added, then brought to a boil. Salt and butter are added to the resulting drink).
Welcome to hospitable Tajikistan and bon appetit everyone!
That's why Tajik national cuisine is one of the historical values of the nation, and although it has some similarities with the cuisines of other peoples of Central Asia, which have long been connected with each other along the Great Silk Road, traditional technologies and specific features of preparing familiar dishes give it a unique flavor and special recognition.
The basis of Tajik cooking, like many other Central Asian cuisines, is meat products. As for meat, Tajiks prefer lamb and goat meat, beef and poultry, and eat it much less often. In Tajikistan, as a Muslim country, they do not eat pork at all.
Particularly popular is horse meat, from which the national sausage is made - “ kazy».
Among the favorite meat dishes in Tajik cuisine are “ kabobs" - sausages made from marinated, minced meat, fried on skewers over an open fire, lamb pilaf and something like cabbage rolls - " Shehlet».
Very popular among the people - roast-kaurdak, which is cooked in a cauldron with the addition of a large amount of vegetable oil, lamb tenderloin and fresh vegetables: onions, potatoes, carrots, fresh tomatoes. The finished dish must be served with a lot of greens, kaymak (heavy cream), and suzma made from cottage cheese with garlic.
Pilaf- a special article in Tajik culture, and national cuisine as its component. The specifics of preparing Tajik pilaf are not much different from Uzbek ones, but there are also striking features.
Thus, the signature Tajik pilaf is “ Ugro" A completely traditional “zirvak” (base) is prepared for it - the meat is cut into pieces, fried with carrots and onions, previously chopped into strips, poured with water or broth and cooked until half cooked. And then the fun begins.
Instead of rice, take homemade noodles, fry in the oven until golden brown, cool, and then pound until the size of rice grains, then rinse under running cold water, place in a bowl with fried meat and bring to readiness. When serving, sprinkle with chopped herbs.
Be prepared for the fact that almost all Tajik dishes are generously seasoned with onions, garlic, fresh herbs and sour milk (katyk). From spices Red pepper, barberry, cumin, anise, saffron, etc. are widely used. The most popular are fresh herbs: cilantro, dill, mint, parsley, green onions, raikhon, sorrel, etc., added in crushed form to salads, main dishes, as well as to ayran (sour milk, which is used to wash everything down during the meal .
Tajiks are skilled cooks and masterful cooks flour products: flatbreads, ugro (noodles), lagman, sambusa, brushwood, etc. The dough from under the housewives’ rolling pins comes out extremely thin and when finished simply “melts” in the mouth.
To prepare flour dishes in Tajikistan, yeast and unleavened dough are used. The traditional bread here is flatbread. They are made from yeast and unleavened - simple and rich dough and baked over wood in special clay tandoor ovens.
Soups are always popular in Tajik cuisine; they are special here - very thick, rich, with aromatic spicy spices. Soups are prepared mainly with meat or bone broth, less often with milk or vegetable broth. And the most popular of them are “shurbo” and “ugro”.
Greens and vegetables- constant companions of almost all Tajik dishes. Therefore, before the main dishes, hospitable Tajiks always treat guests to vegetable salads and herbs, which are simply placed uncut on a separate plate.
How could it be otherwise, since all this wealth has been growing here since time immemorial. There is simply an abundance of tomatoes, cucumbers, eggplants, radishes, onions, peppers, zucchini, carrots, potatoes, garlic, beans, fresh fruits, aromatic herbs in the country... This list can be continued indefinitely, but I’m afraid to tire our inquisitive readers. It’s better to see and try everything yourself.
So let's quickly move on to drinks.
I will not open America to anyone if I say that the favorite drink of Tajiks is tea. Tea drinking here has long become a kind of ritual. Not a single friendly meeting, not a single reception of guests is complete without a bowl of this aromatic drink. Any meal, according to tradition, begins and ends with tea.
In Tajikistan, I mostly drink in the summer green tea, leaving black for the winter. By the way, in winter they often brew “shirchay” - black tea with milk.
Guests are served a drink already poured into bowls on a tray. It should be noted that tea in Central Asia is consumed exclusively without sugar, but on the table set for tea drinking there is always an abundance of national sweets - “nabat” (grape crystalline sugar), “ halwaitar"(a type of liquid halva), candy-" pichak».