tajikistan
Number one dish of Tajik cuisine is still pilaf. There
are more than four hundred recipes for its preparation. Instead
of rice often usednoodles from unleavened dough, which is fried
in the oven and pulverized to the size of rice grains.
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Plov. The national
dish is made with rice, beef or mutton, and carrots.
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Sambusa (baked pastries)
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Shashlik
(shish-kebab). Grilled-on-coal fish, liver, chicken, mutton and
beef.
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Tushbera soup (like
ravioli, or pasta with meat in it)
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Ugro soup (handmade
spaghetti soup served with cheese cream and basilic)
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Jiz-biz (fired
freshcut lamb or mutton on its own juice)
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Dolma (steamed rolls
with grape leafs and meat inside, served with sour cream and red
pepper)
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Mantu (steamed pasta
with meat inside, served with sour cream and fried onions)
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Shurbo (fresh
vegetable soup with lamb or beef, served with green onion and
basilic)
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Many types of bread
like chappoti, kulcha, nan, fatir, qalama, etc.
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Damlama (like English
stew, steamed lamb or beef with vegetables in its own juice)
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Khash (soup with
sheeps' legs and arms, joints and tendons)
Take care with street
food and do NOT eat unwashed vegetables and fruits. It's best to
soak them in distilled water and cook thoroughly.
Now the situation is
different. National cuisine is becoming more popular in
Tajikistan, such as Shurpo, Oshi Palov, Mantu, Sambusa and etc.
