National cuisine of Tajikistan


    Tajikistan - a country of mountains, inhabited by a proud and beautiful people having very ancient historical roots and is rightly proud of this.
    Therefore, the Tajik national cuisine -one of the historic values of the nation, and though it has some similarities with kitchens and other peoples of Central Asia, has long been linked by the Great Silk Road, but traditional technologies and specific features of preparing familiar foods give it a unique flavor and special recognition.
    The basis of the Tajik cooking, like many other Central Asian cuisines make meat products. Tajiks prefer meat sheep and goat meat, beef and poultry, eat much less. Pork in Tajikistan as a Muslim country, do not eat at all.
    The most popular horse meat used to make the national sausage - "kazi".
    Among the favorite meat dishes in the kitchen of the Tajik - "kabob" - pickled sausage, minced meat, roasted on skewers over an open fire, pilaf of lamb stuffed cabbage and the like - "shehlet." Very popular among the people - hot-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 tomato. To prepare a dish always served a lot of greens, clotted cream (heavy cream), suzma from cottage cheese with garlic.
    Plov - a special article in the Tajik culture and national cuisine as its component. The specifics of the preparation of the Tajik pilaf, a little different from the Uzbek, but there are striking features.
    So, the brand pilaf in Tajik, is "Ugro." For him, it is preparing the traditional "zirvak" (base) - the meat is cut into pieces, roasted with carrots and onions, pre-shredded into strips, pour water or broth and cook until soft. And then the fun begins. Instead take home rice noodles, roasted in the oven until golden brown, cool, and then pounded to the size of rice grains after washed under running cold water, put in a bowl with roasted meat and bring to the readiness. When a table sprinkled with chopped herbs.
    Be prepared for the fact that almost all the dishes are seasoned with plenty of Tajik cuisine onion, garlic, fresh herbs and sour milk (katyk). From spices are widely used red pepper, barberry, cumin, anise, saffron and. The most popular fresh herbs; coriander, dill, mint, parsley, green onions, "Rayhon" Sorrel et al., in powdered form are added to salads, main dishes, as well as ayran (sour milk, which are all washed down during the meal).
    Tajik - cuisine skilful and masterly prepared pastry: cakes, CID (noodles), Lagman, cambusа, firewood, etc. The dough from the skalok housewives out the most subtle and the shelf simply "melt" in your mouth.
    To prepare the pastry dishes in Tajikistan using yeast and fresh dough. Traditional bread is considered tortillas. They are made from yeast and unleavened - and a simple pastry and baked in the wood, in special clay ovens - "tandyrs."
    Continued popularity in the Tajik cuisine are soups, they are special - very thick, hearty, spiced with aromatic spices. Soups, mainly on meat or bone broth, at least - with milk or broth of vegetables. And the most popular ones are "shurbo" and "CID".
    Herbs and vegetables - the constant companions of almost all Tajik dishes. Therefore, before the main dishes are always hospitable Tajik guests are treated to vegetable salads and herbs which nerezanyh simply placed on a separate plate.
    How else, after all this wealth grows here since time immemorial. The country has in abundance; tomatoes, cucumbers, eggplant, radishes, onions, peppers, onions, carrots, potatoes, garlic, beans, fresh fruit, fragrant herbs. The list is endless. Better yourself and try to see everything.
    I do not open for anybody to America, if I say that your favorite drink is tea Tajiks. Tea Party here has long been a kind of ritual. Neither friendly meeting, no reception can not do without "bowls" of this fragrant drink. Any meal traditionally begins and ends with tea.
    In Tajikistan, in the summer, mainly drink green tea, black leaving for the winter. By the way, in the winter often brewed and "shirchay" -Black tea with milk.
    Guests can enjoy a drink, have poured on a bowl on a tray. It should be noted that the tea consumed in Central Asia not only sugar, but on a table laid for tea always abundant traditional sweets - "alarm" (grape crystal sugar), "halva" konfety- "Pichak." Also here there are mandatory: various pastries, salty and sweet nuts, all kinds of fruit.
    Believe me, because of this "dastarkhon" no one will leave hungry!