Tajik cuisine

Tajik cuisine
A Tajik meal: the centerpiece is plov, garnished with strips of mutton fat.

Tajik cuisine, the traditional cuisine of Tajikistan, has much in common with Iranian, Afghan and Uzbek cuisines. Plov (Tajik: палав, palav, Uzbek: palov), also called osh (Tajik: ош), is the national dish in Tajikistan, as in other countries in the region. Green tea is the national drink. Traditional Tajik meals start with a spread of dried fruit, nuts, halwa, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov.

Contents

Common foods and dishes

Eating qurutob the traditional way: with one's hands

Palav or osh, generically known as plov, is a rice dish made with shredded yellow turnip or carrot and pieces of meat, all fried together in vegetable oil or mutton fat in a special qazan (a wok-shaped cauldron) over an open flame. The meat is cubed, the carrots are chopped finely into long strips, and the rice is colored yellow or orange by the frying carrots and the oil. The dish is eaten communally from a single large plate placed at the center of the table, but the old way of eating it with one's hands is no longer practiced.

A traditional dish that is still eaten with hands from a communal plate is qurutob (Tajik: қурутоб), whose name describes the preparation method: qurut (Tajik: қурут, dried balls of salty cheese) is dissolved in water (Tajik: об, ob) and the liquid is poured over strips of а thin flaky flatbread (patyr or fatir, Tajik: фатир, or more accurately фатир равғанӣ, fatir ravghani, i.e., fatir made with butter or tallow for flakiness). Before serving the dish is topped with onions fried in oil until golden and other fried vegetables. No meat is added. Qurotob is considered the national dish.

A selection of traditional non at the market
A Tajik man makes plov

Meals are usually served with non (Tajik: нон), flatbread found throughout Central Asia. If a Tajik has food but not non, he will say he is out of food. If non is dropped on the ground, people will put it up on a high ledge for beggars or birds. Legend holds that one is not supposed to put non upside down because this will bring bad luck. The same holds true if anything is put on top of the non, unless it is another piece of non.

Traditional Tajik soups include mainly meat and vegetable soups (such as shurbo and piti) and meat soups with noodles (such as laghmon and ugro). Other dishes shared regionally, either as fast food or as an appetizer, include mantu (steamed meat dumplings), tushbera (pelmeni), sambusa (a triangular pasty with a meat and onion stuffing, baked in a tandoor oven), and belyash (pl. belyashi, Tajik: беляши, deep-fried cakes made of yeast dough and filled with minced meat, similar to pirozhki).

Dairy products

Dairy dishes, usually served as part of the spread of appetizers in a Tajik meal and scooped with pieces of flatbread, include chaka (a sour milk preparation), thick yoghurt, and kaymak (high-fat clotted cream). Qurut balls may be served as a snack or an accompaniment to cold beverages. Although not a traditional Tajik drink, kefir, a drinking yogurt, is often served with breakfast.

Summer produce

In the summer, Tajikistan is abundant in produce and fruit: its grapes and melons were famous throughout the former Soviet Union. The bazaars also sell pomegranates, apricots, plums, peaches, apples, pears, figs and persimmons.

Beverages

Tea generally accompanies every meal and is frequently offered between meals as a gesture of hospitality to guests and visitors. It is served hot in a china pot with a lid and is drunk without sugar from small saucer-less cups without handles (piala). Because of the universal popularity of tea-drinking, the choykhona or teahouse is the most common gathering place in Tajikistan, and is similar to the Western-style coffee house.

See also

Foods.jpg Food portal

References

  • (Russian) Tajik Cooking, Irfon Publ. House, Dushanbe, 1991
  • (Russian) Vahob Khojiev, Traditional and Modern Tajik Cooking, Irfon Publ. House, Dushanbe, 1990

External links



Wikimedia Foundation. 2010.

Игры ⚽ Нужно решить контрольную?

Look at other dictionaries:

  • Cuisine of Tajikistan — Traditional Tajik cuisine has much in common with Persian cuisine, and features such dishes as kabuli pulao , qabili palau , shashlik and sumanak . Traditional Tajik meals start with sweet dishes such as halwa and tea, and then progress to soups… …   Wikipedia

  • Asian cuisine — Beef noodle soup Asian cuisine styles can be broken down into several regional styles that have roots in the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now… …   Wikipedia

  • Azerbaijani cuisine — Part of a series on Azerbaijani people Culture Architecture  …   Wikipedia

  • Central Asian cuisine — The Central Asian cuisines include: Afghan cuisine Iranian cuisine Mongolian cuisine Cuisine of Kashmir Kazakh cuisine Kashmiri cuisine Kyrgyz cuisine Pakistani cuisine (northern) Tajik cuisine Tibetan cuisine Turkmen cuisine Uzbek cuisine… …   Wikipedia

  • Uzbek cuisine — Palov, (rice pilaf) Tandir kabob mutton prepared in the tandir oven …   Wikipedia

  • Kyrgyz cuisine — Besh barmak Kyrgyz cuisine, originating in Kyrgyzstan, is similar in many respects to that of its neighbors, particularly Kazakh cuisine. Traditional Kyrgyz food revolves around mutton and horse meat, as well as various milk products. The cooking …   Wikipedia

  • Culture of Tajikistan — The Culture of Tajikistan has developed over several thousand years. Historically, Tajiks and Persians come from very similar stock with a mutual language and are related as part of the larger group of Aryan peoples. Tajik culture can be divided… …   Wikipedia

  • Manti (dumpling) — For other uses, see Mantu (disambiguation). For the Romanian village of Manţu, see Tătărăni. Turkish manti …   Wikipedia

  • Pilaf — Bengali Pulao, a popular dish in Indian cuisine. Pilaf (for an extended list of local names, see Other names) is a dish in which rice is cooked in a seasoned broth (zirvak).[1] In some cases, the rice may also attain its brown color by being… …   Wikipedia

  • Global cuisines — See also: Cuisine Hyderabadi Biryani, an Indian meat and rice dish …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”