Heading: Tajikistan News kuxnja

36. Khushan Stiff dough is kneaded from flour, eggs, water, salt, after 30-40 minutes it is rolled into a layer 2 mm thick and cut into rhombuses or squares 5 × 5 cm. The meat is passed through a meat grinder with a large lattice or finely chopped, mixed with pre-soaked and peeled chickpeas, add finely chopped onion, salt, spices, mix thoroughly. With this minced meat [...]

Pilafs Tajik pilafs in their preparation and main products are generally similar to Uzbek ones. A small technological feature is only that for Tajik pilafs, rice is sometimes soaked for 1–2 hours before laying in warm salted water, which speeds up its cooking. The most frequent additions to the Tajik pilaf are the peas chickpeas (soaked for 10-12 hours), quince, [...]

15. Shish kebab in Tajik style Lamb pulp is cut into pieces weighing 20-25 g, salted, pepper, mixed with boldly chopped onions, cumin, poured with vinegar and put in the cold for 3-4 hours. Then pieces of meat are strung on a skewer and fried over hot coals. Serve sprinkled with chopped onions and herbs. Lamb 220, onion 20, vinegar 3% 5, cumin 1, greens [...]

1. Salad "Gissar" Boiled and peeled potatoes, boiled carrots, boiled meat, cucumbers, tomatoes are cut into medium-sized cubes. Chopped onions. Cut the boiled egg into wedges. Combine the products, add salt, pepper and put them in a saucepan. When serving, it is watered with katyk, decorated with egg wedges and chopped herbs. Lamb 120, egg 1/2 pcs., Potatoes 30, carrots 25, fresh cucumbers [...]

Tajik cuisine The close interweaving of historical destinies, similar natural conditions led to the similarity of Tajik cuisine with Uzbek cuisine. Buttons have approximately the same selection of combinations of food products, principles and methods of cooking, the same kitchen equipment. And yet, despite this similarity, there are many differences that make it possible to talk about Tajik cuisine as very interesting [...]