Tajik cuisine: features and interesting recipes. Tajik cuisine - recipes with photos Recipes of Tajik dishes
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, (chickpeas, if available, 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 just 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, sauté 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 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 mantulas 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 manti 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 in 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 (sprinkle a little flour to prevent the dough from sticking). 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 of 50 g:
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 pieces of 30 g, 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.
The close intertwining of historical destinies and similar natural conditions determined the similarity of Tajik cuisine with Uzbek cuisine. Both kitchens have approximately the same selection of combinations of food products, principles and cooking techniques, and the same kitchen appliances. And yet, despite this similarity, there are many differences that allow us to talk about Tajik cuisine as a very interesting culinary cuisine of the peoples of Central Asia.
In Tajik national cuisine, lamb, tail fat, offal, game (pheasants, quail, partridges), turkey, and less often beef, goat meat, foal meat, and in mountainous regions - yak meat are used for cooking. Pork is completely excluded.
Fish is consumed in limited quantities. Basically, these are gulmokhs (trout) and ishrmokhs (marinka), which are only fried.
Flour products occupy an important place in nutrition. There is even a saying: “Fish once a month, beef sometimes, and wheat bread and lamb every morning.” Favorite flour products are flatbreads, sambusa, chak-chak, sanza, manti. Flatbreads are used instead of bread. Their assortment includes over thirty items. They are prepared from yeast dough (obinon, kulcha, gadja), unleavened and flaky, with fillings (with fat tail fat cracklings, wild herbs, onions, pumpkin, etc.). They are baked from premium and first grade flour in special ovens (tanurs) and ovens. Flatbreads are also prepared from corn flour (with the addition of pumpkin), as well as bean and eggplant flour. It is interesting that the mountaineers bake them thin, and the inhabitants of the valleys bake them thick. Dishes made from rice (pilaf) and legumes (mung beans, beans, chickpeas) are also popular.
Among the vegetables, carrots, potatoes, turnips, and pumpkin are widespread. The most commonly consumed fats are lamb, beef and combined fats – “omekhta” (50% animal fat and 50% vegetable oil), as well as cottonseed and flaxseed oil.
Salads and cold appetizers made from fresh vegetables occupy a special place in Tajik cuisine. They are served both as independent dishes and as an additional side dish for main courses, especially pilaf, manti, kabobs, etc.
Soups are prepared in two ways: with preliminary frying of the products in fat and without frying, when the products are placed in the broth with meat, taking into account the timing of their cooking. Soups are seasoned with pepper, garlic, and wine vinegar. When serving, sprinkle with chopped herbs; katyk (a dairy product) is added to some soups.
Wide range of second courses. These are kabobs, manti, lagman, kuardak, moshkichiri, manpar, shavla and, of course, pilaf. There are more than fifty varieties of pilaf, and they are popular not only in Tajikistan, but also beyond its borders. There are also some peculiarities here. One of them is that in some regions of the republic, rice is subjected to primary processing - poured with hot water and kept in it for 30 minutes. Tajik cuisine is famous for its wide variety of different dairy and lactic acid products. In summer, jurgat (fermented boiled milk), dug (skimmed fermented boiled milk), katyk (partially dehydrated jurgat with 80–85% moisture), drinks and dishes made from them are widely used. In winter, they mainly use kurut (dried katyk in the form of small balls), from which kurutob is prepared. A summer drink called cholob is prepared from katyk. To do this, katyk is diluted with chilled boiled water to a liquid state, served with herbs and pieces of edible ice. Cholob is an excellent antipyretic drink. If katyk is diluted to medium thickness (like sour cream), and salt, pepper are added to it, and, if desired, chopped garlic, cilantro, raikhan, khulbui (mint), then it is served with second meat courses.
From time immemorial, Tajiks have been eating cultivated and wild herbs and spicy vegetables. These are pudina (young sprouts of mint), raikhan (basil), shealaf (medicinal black herb), yunuchka (young shoots of alfalfa), hashniz (coriander), hulbuy (mint), jag-jag (young shoots of dandelion), shilha (sorrel), chukri (rhubarb), toron (Bukhara buckwheat), roshak, kosruf, dill, green onions, parsley, etc. Herbs are used for cooking, marinating meat, kabobs and kebabs. They use a lot of spices and seasonings - cumin (cumin), zirk (barberry), star anise, red and black pepper, garlic, jambil, vinegar, etc.
Fruits occupy a large place in the diet. They are eaten fresh and dried. Dried fruits - raisins, dried apricots (pitted apricots) - are served with tea, compotes are made from them, and raisins are sometimes added to tea. As a dessert, jam made from cherries, cherries, apples, strawberries, plums, and figs is often consumed. Carrot jam (murabbo) and national sweets (nyshalda, alarm, parvorda, lyavz, etc.) are especially widely used. Sherbets are popular. They are prepared from various fruits and berry juices with the addition of sugar syrup.
The main drink is tea. They drink it only from bowls, in small sips. Often tea is served cold (ikhna chai). In Tajikistan, green tea is drunk mainly in the summer, black tea everywhere in the winter.
The order of serving dishes is somewhat unusual: first, according to tradition, tea, cakes, sweets and fruits (fresh and dried), then soup and main courses are served. Vegetable salads are usually served with main courses on small plates.
Tajik cuisine recipes
1. Salad “Gissar”
Boiled and peeled potatoes, boiled carrots, cooked meat, cucumbers, tomatoes are cut into medium-sized cubes. Onions are chopped. The boiled egg is cut into slices. The products are combined, salt and pepper are added and placed in a saucepan. When serving, pour over katyk, garnish with egg slices and chopped herbs.
Lamb 120, egg 1/2 pcs., potatoes 30, carrots 25, fresh cucumbers 30, tomatoes 30, onions 20, katyk (sour milk) 26, greens 15, spices, salt.
2. Ugro (noodle soup)
Broth is made from lamb or beef with the addition of onions and carrots. Place pre-soaked peas into the boiling broth, and 30 minutes before readiness, add potatoes and cook over low heat. 10–15 minutes before the soup is ready, add ugro, add salt and spices and cook over very low heat. When serving, chopped boiled meat, sour milk, and chopped herbs are added to the soup.
Ugro is prepared as follows: add a salt solution, egg, water to sifted wheat flour and knead a stiff dough, leave for 30–40 minutes, then roll the dough into a layer 1–1.5 mm thick, cut thin noodles and lightly dry them.
Meat 125, onions 35, carrots 35, peas 60, potatoes 75, sour milk 60, greens, bay leaf, pepper, salt;
for Ugro: flour 60, egg 1/2 pcs., salt.
3. Ugro "Tajikistan"
Place pre-soaked peas into the boiling broth and cook for 50–60 minutes. Then add potatoes, cut into large cubes, bring to a boil, add washed dry cherry plum, prepared noodles, cut into small diamonds (1.5–2 cm), sauteed onion, salt, pepper and cook until tender. Served with poached meatballs. Season with sour milk and herbs.
For meatballs: lamb 120, onion 10, egg 1/5 pcs., water 8, salt, spices, potatoes 100, peas 25, onions 40, for noodles: wheat flour 30, egg 1/5 pcs., water 65 , lamb fat or combined fat 10, cherry plum 10, katyk 30, cilantro 10, spices, salt.
4. Shima
Unleavened dough of medium viscosity is divided into pieces of 1.5–2 kg, giving them the shape of a sausage, greased with vegetable oil and left to proof for 5–10 minutes. Each piece of dough is then pulled and twisted with quick hand movements, repeating this until the dough turns into thin threads, which are cut into noodles and boiled in boiling water, and after cooking, washed with cold water. The meat is cut into small pieces, fried with onions, tomato puree is added and fried for another 10-15 minutes. Then water and vinegar are poured into the bowl with the meat and cooked until cooked. Serve in a plate with heated noodles, meat with sauce and sprinkled with finely chopped eggs and chopped garlic.
Wheat flour 150, beef 80, onion 80, garlic 10, cottonseed oil 20, vinegar 3% 10, tomato puree 20, egg 1/5 pcs., salt.
5. Naryn (soup)
Smoked and fresh lamb, lard and kazy are boiled until tender. Then remove from the broth, cool and cut into strips. Prepare the noodles and boil them in salted water. Serve in a plate with meat, lard, kazy, noodles and sautéed onions, sprinkle with pepper and pour in hot broth.
Lamb 40, smoked lamb brisket 35, kazy (horse sausage) 40, fat tail lard 10, onion 30, wheat flour 75, pepper, salt.
6. Shurbo (pea soup)
The lamb is cut into pieces of 40–50 g, placed in a cauldron, filled with cold water, pre-soaked peas are added, carrots cut into slices and chopped onions are added, boiled for 3–5 minutes, coarsely chopped potatoes are added and boiled. 10–15 minutes before readiness, add whole red tomatoes, sweet bell peppers cut into rings, season with spices, salt and bring to readiness.
Lamb 160, lamb lard (raw) 20, potatoes 135, onions 30, chickpeas 20, carrots 40, tomatoes 30, bell pepper 20, greens 10, pepper, salt.
7. Chickpea soup
Fatty lamb is washed, poured with cold water and cooked over low heat. The resulting foam is removed, and the fat during the cooking process is collected in a separate container. An hour after the start of cooking, add finely chopped onion and cook until done (2–2.5 hours). At the end of cooking, add a few pieces of bay leaves and lightly salt them. Peas are cleaned, washed thoroughly and soaked in warm water so that they are completely immersed in water. After about an hour, add another 2 liters of warm water. Afterwards, water is added again and this is repeated for 5 hours. After the third pouring, the peas are salted and mixed. If the peas begin to crack, this indicates that they are ready for further processing. When, after the fifth pour, it stops absorbing water, the excess is drained, the peas are thrown into a sieve, sprinkled with soda, mixed well, rolled into a canvas or linen napkin and kept for an hour. After this, the peas are thoroughly washed several times to completely remove the soda. The prepared peas are poured into a warm broth, brought to a boil over low heat and cooked, avoiding boiling, adding boiling water periodically in small portions so that the level of the broth, recorded after the start of cooking, does not decrease. The soup should be cooked in this manner for 5 hours. At the end of cooking, add salt and spices - bay leaf and pepper (crushed, but not ground). When serving, add previously skimmed fat to the soup.
Chickpeas (mountain peas) 250, lamb 250, onions 75, black peppercorns, soda, bay leaf, salt.
8. Oshi-sielaf (soup)
Finely chopped onions are fried in hot oil, flour is added, and lightly fried. Gradually add water and stir the flour so that there are no lumps, boil and add more water. When the water boils, add salt, pepper, diced potatoes, after 20 minutes add chopped sielaf (sorrel), after 10 minutes - greens, let it boil. The finished soup is infused for 8–10 minutes. When serving, season with sour milk.
Onions 75, sunflower oil 15, flour 60, sielaf (sorrel) 50, sour milk 90, potatoes 75, herbs (dill, basil, cilantro) 10, salt.
9. Brikchaba (soup)
Finely chopped onions, carrots, tomatoes are fried in preheated oil or lard and poured with water. After boiling, add washed rice, 20-25 minutes before readiness - diced potatoes, season with salt and pepper. When serving, add chopped herbs and sour cream to the soup.
Rice 60, onions 75, carrots 35, tomatoes 60, fat tail or vegetable oil 20, potatoes 185, sour cream 60, greens (cilantro and basil) 15, ground red pepper, bay leaf, salt.
10. Shkarob
Green onions, cilantro, parsley and basil, hot peppers are finely chopped and ground together with salt until a thick mass is formed, which is diluted with warm boiled water. Pieces of freshly baked butter cake are placed in a deep dish, poured with the resulting liquid green puree, and sour milk is added.
Green onions 50, greens (cilantro, parsley, basil) 25, red pepper 10, sour milk 125, kulcha flatbread 5, salt.
11. Pieba (onion soup)
Fry finely chopped onions in melted fat tail fat, add water, add dried apricots and cook for an hour over low heat. The finished soup is seasoned with salt and herbs. When serving in the soup, crumble pieces of flatbread.
Fat tail lard 25, onions 200, dried apricots 75, greens (cilantro, basil) 10, salt.
12. Atom
Lamb fat is melted, heated, finely chopped onions are fried in it, then flour is added, fried until golden brown, water is added and stirred so that no lumps form. Boil the contents for 8–10 minutes, season with salt. The finished soup should have the consistency of sour cream. Before serving, add butter.
Rendered lamb lard 100, flour 160, water 500, butter 10, onion 35, salt.
13. Gudzha (dzhugara soup)
Jugaru (a local variety of corn) is fried with continuous stirring. When frying, the jugara cracks and acquires a pleasant taste. The prepared dzhugara is dipped into boiling water and cooked over low heat until it reaches a semi-thick consistency, stirring occasionally.
Salt, pepper, herbs and sour milk are added to the finished soup.
Dzhugara 250, sour milk 125, greens (cilantro and basil) 15, ground red pepper, salt.
14. Kashk (soup)
Legumes and cereals are sorted out, washed separately and soaked for 30–40 minutes, then washed again and filled with water. As soon as the water boils, it is drained. After this, the mixture is poured with water, lamb legs and meat are added and simmered over low heat. An hour later, add onions, part of the bay leaf and herbs, cook for another 5 hours. 15 minutes before readiness, add the remaining herbs and spices, except red pepper and salt, which are added at the moment of readiness, after which the soup is allowed to brew. Kashk is also prepared without meat, but then before serving it is seasoned with sour milk or sour cream.
A mixture of cereals and legumes (in equal volumes) – beans, mung beans, chickpeas, wheat, rice) 400, leg of lamb 1 piece, lamb with bone 125, onion 75, greens (cilantro and basil) 30, ground red pepper, bay leaf, salt.
15. Shashlik in Tajik
Lamb pulp is cut into pieces weighing 20–25 g, salted, peppered, mixed With finely chopped onions, cumin, sprinkle with vinegar and refrigerate for 3-4 hours. Then the 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, herbs 10, ground black pepper, salt.
16. Steppe shish kebab
The lamb is cut into strips 10–15 cm long, minced meat is placed on them, wrapped, strung on skewers and fried over hot coals. When serving, sprinkle with herbs.
Minced meat is prepared as follows: finely chop onions, garlic, herbs, season with pepper, salt and mix thoroughly.
Lamb 280, onion 20, garlic 2, greens 25, ground black pepper, salt.
17. Lamb shish kebab with fat tail
Boneless lamb is cut into pieces weighing 20–25 g, sprinkled with pepper, moistened with lemon juice mixed with grated onion and placed in a clay or wooden bowl and kept in the cold for 5–6 hours. Fat tail fat is boiled in pieces for half an hour, then cut into thin pieces and strung mixed with lamb on a skewer. Fry in the grill, stirring the lamb periodically, pour over the salt solution. The side dish is served with thinly sliced onions or green onions, tomatoes, and hot cold sauces.
Lamb 160, fat tail lard 60, onions or green onions 60, tomatoes 100, lemon 1/2 pcs., “Yuzhny” sauce 30, pepper, salt.
18. Shish kebab in a cauldron
The flesh of fatty lamb is cut into pieces of 25–30 g, sprinkled with salt, pepper, poured over with wine vinegar and placed in a cool place for 2 hours. Place diced fat tail fat and prepared meat into a preheated cauldron and fry under a lid over low heat until cooked (15–20 minutes). The finished kebab is placed in a heap on a dish, sprinkled with chopped herbs and chopped onions, and lightly watered with wine vinegar.
Lamb 250, fat tail lard 25, wine vinegar 30, onions 50, greens (cilantro, dill) 10, pepper, salt.
19. Amateur shish kebab
The pulp of the hind leg, the loin of lamb is cut into pieces of 40–50 g, mixed with finely chopped green onions and fat tail fat, cut into thin slices, sprinkled with salt, ground black pepper, poured over with dry red wine and placed in a cool place for 2–3 hours . Then the meat is threaded onto skewers mixed with slices of fat tail fat and fried over hot coals. Tomatoes, also strung on skewers, are fried separately. When serving, place skewers mixed with meat and tomatoes on a dish, sprinkle with chopped herbs, and sprinkle with lemon juice. Juice from fresh tomatoes is served separately.
Lamb 220, fat tail lard 15, fresh tomatoes 50, green onions 10, dry red wine 10, lemon 15, herbs 10, ground black pepper, salt.
20. Kidney kebab
The washed lamb kidneys are cut into pieces weighing 20–25 g, sprinkled with salt and pepper, strung on skewers and fried over hot coals. The finished kebabs are removed from the skewers and placed on a plate. Serve with fried tomatoes, pour vinegar over the kidneys and sprinkle with chopped green onions.
Lamb kidneys 170, fresh tomatoes 190, vinegar 3% 5, green onions 15, ground black pepper, salt.
21. Pamir style meat
The lamb is cut into small pieces and fried in hot fat along with diced onions and carrots. Season with salt and pepper and bring to readiness over low heat.
Meat 200, fat 25, onions 60, carrots 60, pepper, salt.
22. Meat in its own juices
The lamb pulp is cut into pieces of 25–30 g, mixed with finely chopped onion, chopped herbs, spices, and salt. Then they are placed in a cauldron and brought to readiness under a lid over low heat.
Meat 200, onions 60, greens 25, spices, salt.
23. Nakhudshurak
Large pieces of meat along with bones are boiled, peeled carrots, finely chopped onions, potatoes are added and brought to readiness. Then the meat, carrots and potatoes are removed and cut into strips. Pre-soaked peas are boiled in the same broth, which are salted a few minutes before readiness, seasoned with red pepper and spicy herbs. The broth is filtered, the peas are mixed with meat, potatoes and carrots, sprinkled with finely chopped onions, ground red pepper and chopped herbs. The broth is served separately.
Meat 250, carrots 125, potatoes 125, onions 60, chickpeas 115, greens 10, pepper, salt.
24. Osh-tuglama (meat with rice)
Part of the carrots (2/3 of the norm) is boiled whole with a piece of lamb (2/3 of the norm). The rest of the meat is fried in tail fat until half cooked in a cauldron with onions and carrots, cut into strips, and poured with broth. Then add rice and cook under the lid until cooked. When serving, place boiled meat and carrots, shredded into strips, on rice and sprinkle with chopped green onions.
Lamb 150, rice 200, fat tail lard 60, carrots 100, onions 75, green onions 10, salt.
25. Kavurdok (roast)
Lamb (breast, loin, shoulder) is chopped into pieces of 40–50 g, fried until golden brown, add onion, cut into strips, carrots (slices), tomatoes and fry everything together. Then add water, simmer for 25–30 minutes, add salt, bell pepper, potatoes, cut into large slices, and continue to simmer under the lid until cooked. When serving, sprinkle with herbs.
Lamb 150, potatoes 200, onions 60, carrots 40, fresh tomatoes 75, lard 15, greens 5, bell pepper 20, spices, salt.
26. Kabob “Rohat” (sausages)
Lamb along with onions are passed through a meat grinder twice, salt and pepper are added and cut into oval-elongated kabobs (sausages). They are then breaded in flour and lightly fried. Onions, cut into rings, are separately sauteed until cooked, prepared kabobs and pomegranate seeds are placed in it and brought to readiness under a lid over low heat. Before serving, sprinkle with herbs.
Lamb 300, ghee 25, wheat flour 15, onion 65, pomegranate 35, herbs 15, spices, salt.
27. Shakhlet (stuffed cabbage rolls)
Beef meat minced in a meat grinder is fried with onions and mixed with boiled rice. The minced meat is wrapped in a film of internal lard, tied with a thread and boiled in broth. Sour cream sauce is served separately.
Meat 100, beef fat for minced meat 5, onions 10, rice 20, internal lamb fat with film 100, sour cream sauce 50, salt.
Pilaf
Tajik pilafs are generally similar to Uzbek pilafs in their preparation and main products. The only small technological feature is that for Tajik pilafs, rice is sometimes soaked for 1–2 hours in warm salted water before adding, which speeds up its cooking. The most common additions to Tajik pilaf are the favorite chickpeas (pre-soaked for 10–12 hours), quince, cut into slices or small cubes, and whole heads of garlic. The amount of these components is usually approximately 250 g for every kilogram of rice.
In Tajikistan, ugro pilaf is often made, for which, instead of rice, ugro grains made from noodles are used. This cereal is prepared as follows: from 400 g of flour, one egg and 40 ml of water, knead a stiff elastic dough, cover it with a damp towel for half an hour, then roll it into a thin layer 1 mm thick, roll it up, cut thin noodles 2 mm thick, give it Allow to dry and then grind into homogeneous grains the size of a grain of rice. The grains are lightly fried in a separate bowl in hot oil and transferred to the zirvak only after water, lard, and spices have been added to it and it has thoroughly boiled with them. Such a zirvak should have enough oil (slightly higher than the usual norm), since, unlike rice pilaf, water cannot be added to it. Therefore, ugro cereals are cooked only in zirvak liquid.
Both in Uzbekistan, Azerbaijan, and Tajikistan, various types of pilaf are prepared, differing in local ingredients. Thus, in Dushanbe and Khojent pilafs, instead of minced meat, they use more complex meat products from various minced meats: minced meat with eggs, minced meat with grape leaves, which are placed in the zirvak immediately after its preparation, but before filling with water.
Almost all pilafs in Tajikistan are eaten with mountain rhubarb salad (rivocha), which is peeled from the outer skin - film, cut across the grain into pieces 1 cm long and lightly salted.
28. Tajik pilaf
In a cast-iron cauldron, the fat is heated very much and a whole peeled onion and a peeled bone are fried in it, take them out, then add the meat cut into small pieces, chopped onions, carrots cut into strips, everything is fried until golden brown. After this, pour in water, add salt, pepper, barberry, cumin, boil over low heat, add pre-soaked rice, level it and, after boiling, bring to readiness under the lid.
Rice 125, lamb 100, fat 50, carrots 100, onions 60, spicy mixture, salt.
29. Dushanbe style pilaf
The lamb pulp, along with onions and garlic, is passed through a meat grinder. Add salt and pepper to the resulting mass and mix thoroughly. The finished minced meat is cut into flat cakes, into which peeled hard-boiled eggs are wrapped, the minced meat is pinched and fried in a separate bowl in lard until half cooked. Finely chopped onions are placed in very hot fat, lightly fried, then the chopped carrots are fried, poured with water and allowed to boil. After this, lay eggs stuffed with meat in one layer, add salt, pepper, cumin, barberries, then pre-sorted and washed rice and level everything with a slotted spoon (add hot water if necessary). When all the liquid has been absorbed by the rice, close the cauldron tightly with a lid and cook the pilaf over low heat for 25–30 minutes. When serving, pilaf is placed in a mound, meat with eggs cut into 2-4 pieces is placed on top and sprinkled with chopped herbs.
Separately, fresh cherries, pomegranate seeds or vegetable salads are served with pilaf.
For minced meat: lamb 120, onion 80, garlic 5, egg 1 pc., rendered lard for frying 15; for pilaf: rice 100, rendered lard 25, carrots 100, onions 50, cumin 1, barberry 5, greens 10, salt.
30. Khojent style pilaf
Minced meat is prepared from the same proportion of meat, garlic, black pepper as for Dushanbe pilaf (see description above). The grape leaves are washed in cold water, then scalded with boiling water to make them elastic, and the minced meat is wrapped in them. Then they pierce each cabbage roll in the center at the junction of the ends of the sheet with a needle and thread and string several cabbage rolls on a thread, tying them with a ring. Stuffed cabbage rolls prepared in this way are immersed in ready-made zirvak, where, in addition to onions and carrots, small cubes of meat are also fried. After immersing the cabbage rolls, zirvak is poured with 0.5 cups of water, seasoned with spices, salt and simmered for 15 minutes over low heat. Then they add rice and prepare pilaf the same way as Dushanbe-style pilaf.
31. Gelak palav (pilaf with meatballs)
The pulp of lamb or beef, along with onions and garlic, is passed through a meat grinder. Add salt and cumin to the resulting mass, mix thoroughly and place in a cold place for 2–3 hours. Then meatballs weighing 20–25 g are formed. Onions and part of the carrots, chopped into strips, are fried in very hot fat, poured with water so that the water covers the food, bring to a boil, add the meatballs and simmer for 10–15 minutes. After this, add the rest of the carrots, water, salt, spices, add pre-soaked rice and bring to readiness. When serving, place in a mound, top with meatballs and sprinkle with chopped herbs. A salad of onions, pomegranates and other vegetables is served separately.
For meatballs: lamb 115, or beef 110, onion 30, garlic 2, cumin 1, or anise 1;
for pilaf: rice 100, carrots 120, onions 40, lamb lard 40, cumin 1, barberry 5, greens 10, salt.
32. Ugro-pilaf
The meat is cut into pieces of 25–30 g, fried until golden brown, add onions and carrots, cut into strips, and continue to fry for another 10–15 minutes. Unleavened dough is kneaded from flour and water, rolled out thinly, cut into noodles and dried in an oven until golden brown. Then the noodles are cooled and pounded to the size of rice grains, placed in a bowl with fried meat, filled with water and cooked until tender. When serving, pilaf is sprinkled with chopped herbs.
Lamb 110, rendered lard 40, onions 50, carrots 100, greens 10, salt, spices; for noodles: flour 150, water 75.
33. Pilaf with chicken
The chicken is chopped and fried until golden brown, add chopped onions, carrots, shredded into strips, and fry everything together for 5-10 minutes. Then add water, simmer for another 10–15 minutes, add pre-soaked rice and cook. When the liquid is absorbed by the rice, close the lid of the cauldron tightly and bring to readiness over low heat. When serving, pilaf is placed in a mound, pieces of chicken are placed on top and sprinkled with chopped herbs. Fresh vegetable salads are served separately.
Half-gutted chickens 200, rendered lard 40, rice 100, onions 50, carrots 120, greens 10, spices, salt.
34. Palovy "Havaskor"
In fat heated to 180–190°, sauté onions, cut into strips, add meat and fry it until golden brown. Then add carrots cut into strips, fry for another 7-8 minutes, add water so that it covers the food, add pre-soaked peas and simmer for another 20 minutes. After this, add sultanas, cumin, barberries, salt, pepper, washed rice, add water and cook until tender. When serving, pilaf is placed in a mound, pieces of meat are placed on top and sprinkled with herbs.
Lamb 160, rendered lard 60, carrots 130, onions 50, peas 10, sultanas 10, barberries 5, rice 120, greens 15, spices, salt.
35. Shavlya
The fried pieces of lamb are poured with hot water or broth, salt, pepper, and chopped carrots are added and brought to a boil. Then add sautéed onions and rice and cook until thickened. After this, cover the dish with a lid, place it in the oven and bring it to readiness.
Rice 80, lamb 60, lamb lard 15, carrots 40, onions 15, pepper, salt.
36. Khushan
Knead a stiff dough from flour, eggs, water, salt, after 30–40 minutes roll it into a layer 2 mm thick and cut into diamonds or 5-5 cm squares. The meat is passed through a meat grinder with a coarse grid or finely chopped, mixed with pre-soaked and Peeled chickpeas, add finely chopped onion, salt, spices, mix thoroughly. This minced meat is used to stuff dumplings, which are shaped into crescents or triangles. Dumplings are fried in hot oil until golden brown. To prepare meat sauce (kaila), small pieces of meat with bones are fried together with diced onions, add beets, turnips, and small cubes of potatoes, mix everything and continue frying for another 5-7 minutes, then pour in a little water, add salt and bring to a boil. Place fried dumplings on top, cover with a lid and place on low heat for about 40 minutes. Add spices 10 minutes before cooking. When serving, vegetables are placed in a dish or plate, then dumplings, and sauce is poured over everything. Ready hushan can also be topped with katyk or sour cream.
For the dough: wheat flour 120, egg 1/2 pcs., water 50, salt; for minced meat: lamb (pulp) 100, chickpeas 115, onions 60, ground red and black pepper, salt; for Kayla:
meat 125, onions 50, potatoes 125, turnips 600, beets 175, fat tail or vegetable oil 25, herbs 5, ground red and black pepper, salt.
37. Khalisa
A traditional Tajik dish, which can only conditionally be classified as porridge. Khalisa is usually prepared for various celebrations. The preparation of Khalisa consists of three operations that are performed simultaneously. High-quality spring wheat is sorted, thoroughly washed, filled with water and boiled for 1.5 hours. Then they are thrown into a colander, after which the slightly dried grains, which do not contain enough moisture, are passed through a meat grinder with a fine grid. The resulting thick mass is transferred to an enamel bowl and covered. In a separate cauldron, boil the meat (lamb is preferable, but beef or veal is also possible), skimming the foam from the surface of the broth. An hour after boiling, add finely chopped onion, then cook for another 2-3 hours. Place the prepared wheat mass into the cauldron with the meat, mix thoroughly so that lumps do not form, and cook over low heat for 3–4 hours, stirring occasionally. Khalisa should be lightly salted, since when serving it is usually sprinkled with powdered sugar mixed with cinnamon. The finished chalisa is placed on a dish and kayla is poured on top. Kayla is prepared like this: meat and onions are passed through a meat grinder, fried in a separate bowl in hot oil along with carrots cut into diamonds and pre-soaked chickpeas. Then add a little water and cook until tender, then add salt and pepper.
For Khalisa: wheat 250, meat 250, onions 125, powdered sugar, cinnamon, salt;
for kayla: meat 125, peas 50, carrots 75, onions 75, vegetable oil 50, pepper, salt.
38. Sour dough manti
Yeast is diluted with warm water, salt, sifted flour, water are added, mixed well, and then left to ferment for 1.5–2 hours. The finished dough is divided into pieces of 25–30 g each and rolled out into thin flat cakes with a thickened center. The lamb pulp and tail fat are chopped with a cleaver or passed through a meat grinder with a large grid, finely chopped onion, salt, pepper are added, and everything is mixed. Place minced meat on each flatbread, pinch the edges towards the middle, giving the manti a round or oval shape. Steam it. Serve with sour milk, cream or butter.
For the dough: wheat flour 120, water 400, yeast 5, salt; for minced meat: lamb 150, fat tail lard 25, onion 50, pepper, salt.
39. Manpar
Beat an egg into the sifted wheat flour, pour in water, add salt, knead the stiff dough and leave it to proof for about an hour. Then roll out the dough into a layer 1–1.5 mm thick and cut into 1×1 cm squares, boil them in salted water and brush with oil. The meat is cut into small pieces, fried together with chopped onions, chopped tomatoes are added, boiling water is added, seasoned with salt, bay leaf, pepper and simmered over low heat for 10-15 minutes, then diced potatoes and sweet peppers are added. A few minutes before the kayla is ready, add garlic and spicy herbs.
Beat the eggs, add milk, flour, salt and pour into a frying pan heated with oil. When the finished omelette has cooled a little, cut it into thick noodle strips. When serving, the noodles are heated, poured with kale, sliced omelette is placed on top and sprinkled with herbs.
For the dough: wheat flour 120, egg 1/2 pcs., water 60, salt; for kayla: meat 125, vegetable oil 25, onions 50, tomatoes 50 (or tomato paste 10), potatoes 125, sweet pepper 25, herbs (cilantro and basil) 10, garlic 5, ground red and black pepper, salt;
for omelet: egg 1 pc., milk 40, flour 5, vegetable oil 5, salt.
40. Sambusa-varahin (pies)
Unleavened dough is rolled into a thin flat cake, greased with melted butter and wrapped in a rope. Then the tourniquet is twisted in a spiral shape and cut into pieces of 50 g. Each piece is rolled out in turn into a thin flat cake, which is greased with oil, minced meat is placed on it, and then the edges are pinched, giving it the shape of a triangular pie. Bake in an oven.
To prepare minced meat, minced meat is sprinkled with pepper and fried with chopped onion.
Wheat flour 40, ghee 15, lamb 50, onion 6, pepper, salt.
41. Kulcha
Yeast is diluted in warm milk, lamb fat, salt, sifted wheat flour are added and the dough is kneaded. Leave it to ferment for 3–3.5 hours in a warm place. The finished dough is divided into pieces of 200 g, from which round cakes with thick edges with a diameter of 12–15 cm are made; the middle of the cake is pricked. Kulcha is baked in special ovens - tanurs, but you can also bake it in the oven (in this case the cakes are made smaller).
Wheat flour 250, milk 60, lamb fat 10, yeast 10, salt.
42. Pilita (dough product)
The sour dough is laid out on a table greased with vegetable oil and cut into equal pieces, then rolled out into strips 60–70 cm long, folded in half and intertwined. After this, they are fried in a large amount of fat. The finished products are sprinkled with powdered sugar while hot.
Wheat flour 50, sugar 10, cottonseed oil 10, yeast.
43. Tukhum-barak (dough product)
Unleavened dough, mixed with milk, rolled out thinly, cut into strips 20 cm long and 8 cm wide, the strips are folded in half in length, the edges are pinched on both sides so as to form bags that are filled with minced meat and pinched on the third side. Tukhum-barak is boiled in boiling salted water.
To prepare minced meat, fry onions cut into strips in highly heated melted butter, then cool and add finely chopped hard-boiled eggs. Sour cream is served separately with tukhum barak.
Wheat flour 100, melted butter 50, egg 3 pcs., onions 15, milk 25, sour cream 20, salt.
44. Shirmol
To prepare the starter, anise seeds are boiled in a small amount of water. Pour crushed chickpeas with anise water. Pour some bran into a small cauldron, place a cup of peas on it, cover it with a bowl, sprinkle the bran on top and cover the cauldron. The cauldron is placed on stones or bricks and smoldering coals are placed under it so that they do not touch the bottom of the cauldron. It is important that the boiler is kept at a constant warm temperature for 12–14 hours. By that time, the peas will begin to produce foam - this will be the starter. Remove the foam with a spoon, dilute it in water, add half the flour and knead the dough - paigir. The paigir is rolled into a ball, covered with a napkin and left for 5–6 hours. Then add the rest of the flour and water, knead and knead the dough thoroughly, let it stand for 20 minutes, make flat cakes out of it, 1 cm thick in the center and 3 cm along the edges. Prick the center with a fork, and lightly cut the edges with a knife.
Shirmol is baked in a hot tanur. Smaller flatbreads are also baked in the oven, which is preheated very well. The temperature is gradually reduced as baking progresses (about 20 minutes).
Wheat flour 250, water 125, chickpeas 60, wheat bran 30, anise seeds 3, salt.
45. Tortillas made from a mixture of corn and wheat flour
Corn flour is mixed with sifted wheat flour and from 1/3 of this mass, unleavened liquid dough is kneaded in water, finely chopped fat tail fat, chopped onions, herbs, spices are added to it, the rest of the flour is added and kneaded well (so that the dough comes away from the hands), leave for 30 minutes to proof. Then cakes are formed into 1.5 cm thick and 10–12 cm in diameter and baked in a covered, oiled frying pan over coals or hot ashes.
Wheat flour 80, corn flour 80, fat tail lard 25, onion 20, dill 10, cilantro 5, ground red pepper, salt.
46. Chakholdakh
Unleavened dough is kneaded from milk, fat, eggs, sugar and flour. The dough is formed into long ropes, cut into small pillows and fried in hot oil until golden brown. The finished chakholdakh is sprinkled with powdered sugar.
Wheat flour 160, milk 60, egg 1/2 pcs., fat 10, sugar 10, vegetable oil 150.
47. Choy kabud (green tea)
The porcelain teapot is rinsed with boiling water, dry green tea is poured in, boiling water is poured over, covered with a linen napkin and allowed to stand for 4–5 minutes. You can also immediately after brewing (25-30 seconds) keep the kettle on low heat. Flatbreads and sweets are served separately.
For a 1 liter kettle – tea 4 g.
48. Shirchoy (tea)
Tea is poured into boiling water, boiled milk is added and brought to a boil, then seasoned with butter and salt.
Milk 150, green tea 1, water 50, butter 10, salt.
49. Grape sorbet
Unripe grapes are used to make sherbet. The grapes are peeled, washed, filled with water and boiled for no more than 3 minutes, then cooled, the juice is squeezed out, sugar syrup is added, allowed to boil and cooled.
Grapes (unripe) 250, sugar 125, water (for grapes) 90, water (for syrup) 125.
50. Lemon sorbet
Zest the lemons, chop them and dry them. The juice of the lemons is squeezed out. Boil syrup from water and sugar, dip the zest into it, and boil for 2-3 minutes. Pour lemon juice into the hot syrup, stir well and cool.
Lemon 50, sugar 100, water 190,
51. Strawberry sorbet
Fresh strawberries are sorted, peeled, washed under running water, and the juice is squeezed out. Prepare sugar syrup, cool it slightly and mix with strawberry juice. The finished sherbet is cooled.
Strawberries 250, sugar 50, water 125.
52. Cherry sorbet
Prepare sugar syrup. The pits are removed from the cherries and the juice is squeezed out. Cherry juice is mixed with the syrup that has not yet cooled, stirred and cooled.
Cherry 250, sugar 400, water 125.
53. Pomegranate sorbet
The pomegranate juice is squeezed out. Sugar is dissolved in water and syrup is boiled. Pomegranate juice is poured into the hot syrup, stirred and cooled.
Pomegranate 250, water 250, sugar 100.
54. Pashmak (sugar halva with flour)
Sugar is dissolved in water, citric acid is added and boiled until a thick caramel mass is formed. Pour it onto a metal or marble slab and stretch until it turns white. By this time, melt the butter in a separate bowl, add flour to it and, stirring, bring to a light yellow color. The prepared flour is distributed in an even layer over the hot stretched caramel mass, trying to mix them as best as possible. The resulting mass is pulled into thin threads like lagman, cut into small pieces and rolled into sausages. Pashmak is a very unstable product; during storage it becomes moist and loses its shape, so it is made in small quantities and consumed immediately.
– He didn't write anything – the waiter answered, – I just put the schnitzel in there.
* * *
– Waiter, there's a fly in my beer!
– So what? Do you want me to throw her a lifeline?
* * *
– Waiter! – shouted the visitor. – Bring me a glass of ambrosia.
– What, what?
– How? – the visitor was indignant, “You don’t know what ambrosia is?” This is the drink of the gods!
– Forgive me, all-merciful God, I didn’t recognize you right away!
* * *
The diner tried in vain to cut the steak. Desperate, he called the waiter and asked him to bring another one.
– “I can’t exchange your steak,” said the waiter. – You bent it.
* * *
For the first time, the chef instructed the student to independently write the inscription on the cake: “Happy Birthday!” An hour later he returns.
– Well, how are you doing?
– Everything is fine? The hardest thing would be to put the cake into the typewriter...
* * *
– Waiter, this is not beer, but one penny. And I want to drink, not shave...
* * *
– You feel good – says the writer to the waiter. – Whatever you write, you will definitely get paid.
* * *
– No, thanks. I know your snails. Last time she served me alone.
One of the oldest states in the world, colorful, hot and mysterious Tajikistan is rapidly winning over an increasing flow of tourists from the CIS countries. The reasons for this are obvious: there are a lot of ancient attractions here - for example, the monuments of the Zoroastrian civilization of Sogdiana and the fabulous cities of the Great Silk Road, the richest opportunities for climbing - the Pamir mountain region, the famous Peak of Communism and a lot of secondary, but no less interesting peaks, healing thermal springs , finally, a varied and very tasty cuisine (pilaf! pilaf! pilaf!) and colorful cotton robes and skullcaps that are dear to the heart. No visa and only 4 hours on the road - and now you are already in the heart of the Ancient...
Tajik pilaf with cabbage rolls
This pilaf is prepared with grape cabbage rolls. A very unusual recipe, but the guests are always delighted, and this is an indicator.
Rice - 300 g
Minced meat (lamb) - 400 g
Onions - 2 pcs.
Garlic (head) - 1 pc.
Grape leaf - 12 pcs
Carrots - 1 pc.
Saffron - 1 tbsp. l.
Zira - 1 tbsp. l.
Allspice (to taste)
We will prepare Tajik pilaf from Italica round grain rice.
Rinse the rice thoroughly. The last water should remain clear. Pour salted water over the rice, add a pinch of salt and leave for 1 hour. A small technological feature of the preparation of Tajik pilaf is that before placing the rice in a cauldron, the rice is soaked for 1-2 hours in warm salted water, which speeds up cooking.
About UZBEK cuisine
National Uzbek cuisine has a deep history: it is very closely connected with the culture of the Uzbek people, languages and national traditions. The geographic proximity of the Uzbeks with sedentary and nomadic peoples had a huge influence on the diversity and originality of the dish. At the same time, the enrichment of their own culinary traditions due to the influence of neighboring cultures (for example, Persian-Tajik) had a profound impact on the diversity and wealth of dishes. The origins of many of them have common roots with traditional, classic Asian dishes such as pilaf, lagman, manti and many others. However, Uzbekistan has its own significant peculiarities in the preparation of these dishes, as well as its own completely unique dishes.
About UZBEK cuisine
National Uzbek cuisine has a deep history: it is very closely connected with the culture of the Uzbek people, language and national traditions. The geographic proximity of the Uzbeks to sedentary and nomadic peoples had a huge impact on the variety and originality of dishes. At the same time, the enrichment of their own culinary traditions due to the influence of neighboring cultures (for example, Persian-Tajik) had a profound impact on the variety and richness of dishes. The origins of many of them have common roots with traditional, classic Asian dishes such as pilaf, lagman, manti and many others. However, Uzbekistan has its own significant features of preparing these dishes, as well as its own...
Tajik pilaf "Dushanbe"
Tajik cuisine is very diverse, but this dish is beyond competition. This is an ancient version of pilaf that has survived to this day. It is prepared all year round, especially at weddings. Recipe from the book by Hakim Ganiev
Beef - 500 g
Carrots - 300 g
Onion - 100 g
Rice (Italica variety) - 350 g
Vegetable oil (or fat) - 100 g
Zira - 2 g
Barberry - 2 g
Salt - 6 g
Chickpeas - 40 g
Water - 1 glass.
Greens (green onions, parsley and dill for serving)
The ingredients in the recipe were for 12 servings. My cauldron is small, so I reduced the quantity to 4 servings.
Well, shall we begin? First you need to rinse and soak the chickpeas 4-5 hours before preparing the pilaf. Better, of course, on...
Drink “Orom” / Tajik cuisine
barberry 4 tbsp. spoons
2 sprigs purple basil
lemons 1 piece
sugar 4 tbsp. spoons
water 3/2 cup
Cooking method:
Rinse barberries, basil and lemon. Pour boiling water over the barberry and cook at low boil for 3 minutes, then add the juice squeezed from the lemon, sugar and cook for another 2-3 minutes. Place basil leaves separated from the stems into the finished drink.
Serve chilled.
Drink “Romit” / Tajik cuisine
hawthorn 1 cup
sugar 4 tbsp. spoons
citric acid 1 pinch
cherry juice 2 tbsp. spoons
water 4 glasses
Cooking method:
Sort the hawthorn fruits, rinse, add boiling water and cook at low boil for 30–40 minutes, then strain the broth, add sugar, citric acid, cherry juice and boil for another 1–2 minutes.
Serve the drink chilled.
© Central Asian and Transcaucasian cuisines
Samsa with pumpkin
Samsa are small triangular-shaped pies made from unleavened dough, baked in a tandoor, typical of Uzbek and Tajik cuisine. Similar pies with a similar name, samosa, are also made in India, albeit from a different dough and filled with potatoes and green peas. Samsa is most often baked with chopped lamb, but samsa with pumpkin is also very popular.
For minced meat:
400 g pumpkin pulp
50 g lamb tail fat
2 medium onions
1 tbsp. l. Sahara
3 tbsp. l. ghee
salt, black pepper
Start cooking 6-7 hours before serving
500 g (3 cups) flour
1 egg
200 ml water
2 tbsp. l. butter
salt
PREPARATION METHOD
Sift the flour into a bowl, whisk the egg and water and...
Appetizer "Susamyr"
A dish from Kyrgyz and Tajik cuisine, although it has long become native to us, because liver is very healthy!
Chicken liver - 500 g
Onions - 2 pcs.
Vegetable oil - 2-3 tbsp. l.
Sour cream - 200 g
Hard cheese - 100 g
Salt
Green
Wheat flour - 1.5 tbsp. l.
Black pepper
Fry the onion in oil, add the liver, cook for 10 minutes.
Dilute sour cream with 2 tbsp. water, put on fire, salt and pepper, add flour and heat. Place the liver in pots, pour in sour cream sauce, sprinkle with grated cheese.
Place in the oven until golden brown.
Serve the finished dish with herbs! 
Mastoba / Tajik cuisine
Ingredients
lamb 400 grams
rice 120 grams
onions 2 pieces
potatoes 4 pieces
1 carrot
turnip 150 grams
1 tomato
broth 1000 milliliters
tail fat 40 grams
spices
salt
kefir
green
PREPARATION METHOD
Cut the lamb into pieces of 20-25 grams. Cut the onions and carrots into thin strips, turnips and potatoes into large cubes. Sort and wash the rice.
Fry the lamb in highly heated fat tail fat until golden brown. Add onions, carrots and turnips. Fry over low heat for 15 minutes. Add fresh tomatoes or tomato paste. Fry for another five minutes.
Fill the lamb with water or broth. Bring to a boil. Lay out the rice. Simmer over low heat for 12-15 minutes. Add potatoes. Cook for 15-20 minutes. Salt and add spices to taste five minutes before cooking.
Serve matoba. Season with kefir or katyk. Sprinkle with chopped herbs. Bon appetit!
Tajik pilaf
Ingredients:
1 part rice
1 part meat (lamb, beef, poultry),
1 part onion
1 part carrot,
vegetable oil,
salt
Cooking method:
There are fundamental points that need to be taken into account when preparing pilaf. So, we prepare pilaf in two stages - zirvak and the pilaf itself. You need to understand that in the zirvak we must put everything we want to see in the pilaf except rice (meat, onions, carrots are the main components, garlic, pepper, raisins, quince, apricot, barberry - optional). After preparing zirvak, you can set it aside for an hour or a day, and then quickly prepare pilaf. It is difficult to cook pilaf in thin-walled dishes because they do not accumulate heat, so it is best to use a cast iron cauldron or...
Kaurmoshurbo / Tajik cuisine
lamb 1/2 kilogram
potatoes 750 grams
carrots 250 grams
onion 150 grams
tomatoes 200 grams
sweet pepper 2 pieces
water 2 liters
greens 1 bunch
lamb fat 60 grams
salt to taste
ground black pepper to taste
Cooking method:
Cut the meat into pieces, onions and carrots into strips, tomatoes, potatoes and peppers into slices.
Fry the meat until golden brown, add onions and carrots and fry for 5-6 minutes, then add tomatoes and fry for another 1-2 minutes. Then add water, bring the mixture to a boil, and simmer for 15 minutes. Add potatoes and peppers to the soup and simmer for another 25-30 minutes. When serving, sprinkle the soup with chopped herbs.
Drink “Karatag” / Tajik cuisine
lemons 1 piece
quince 2 pieces
barberry 3 teaspoons
sugar 4 tbsp. spoons
water 3/2 cup
Cooking method:
Sort the barberries, rinse, pour boiling water, boil at low boil for 3 minutes, add sugar, sliced quince, squeezed lemon juice and cook for another 2-3 minutes.
Serve the drink chilled.
Dumplings with chickpeas / Tajik cuisine
Ingredients:
peas - 1 cup
lamb tail - 40 g
onions - 3 pcs.
sour cream - 4 tbsp. spoons
dill greens - 1 bunch
wheat flour - 2 cups
egg - 1 pc.
salt - 1/4 teaspoon
water - 1/2 cup
Cooking method:
To make minced meat, sort out the peas, rinse 2-3 times, soak in cold water for 5-8 hours, then drain the water. Pour water over the peas again so that it covers them with a layer of 1 cm, and boil over low heat for 40–50 minutes.
Peel the onion, finely chop it and sauté into some lard. Combine onions and peas, add lamb fat cut into small cubes, season with salt and pepper.
Prepare the dough as for dumplings, roll out into a layer 2 mm thick and cut into diamonds 5x5cm. Place minced meat on the diamonds and pinch the dumplings in the shape of triangles. Boil the dumplings in salted water until they float.
When serving, sprinkle the dish with finely chopped herbs and pour sour cream over it.
Salad "Gissar" / Tajik cuisine
Ingredients:
boiled lamb pulp - 300 g
boiled potatoes - 3 pcs.
boiled carrots - 2 pcs.
red onion - 1 head
cucumber - 1 pc.
sour cream - 100 g
boiled egg - 1 pc.
dill greens - 1 bunch
parsley - 1/2 bunch
ground black pepper
salt
Cooking method:
1. Cut the meat, potatoes and carrots into thin slices, and the onion into half rings. 2. Peel the cucumber and cut into thin slices. Finely chop the greens. 3. Mix the prepared vegetables and meat, add salt and pepper and place in a heap in a salad bowl. 4. Pour sour cream over the salad, sprinkle with herbs, decorate with slices of boiled egg and serve.
Salad “Gissar” / Tajik cuisine
Ingredients:
boiled lamb - 300 gr.
carrots - 2 pcs.
potatoes - 3 pcs.
cucumber - 1 pc.
onions - 1 pc.
egg - 1 pc.
dill greens - 1 bunch
parsley - 1/2 bunch
sour cream - 2 cups
ground black pepper, salt to taste
Cooking method:
Boil potatoes and carrots in their skins until tender, peel and cut into small slices.
Peel the cucumber and cut into thin slices, the onion into half rings.
Cut the meat into slices.
Combine the prepared products, add salt, pepper, mix and place in a heap in a salad bowl.
Pour sour cream over the salad, decorate with cucumber slices and hard-boiled egg slices, sprinkle with finely chopped herbs.
Salad “Anzob” / Tajik cuisine
Ingredients:
boiled beef - 300 g
radishes - 8 pcs.
beets - 1 pc.
canned green peas - 4 tbsp. spoons
eggs - 3 pcs.
green onions - 1/2 bunch
dill greens - 1/2 bunch
raikhon greens - 5 sprigs
green cilantro - 3 sprigs
vinegar 3% - 1 tbsp. spoon
cottonseed oil - 2 tbsp. spoons
ground black pepper - 1/2 teaspoon
ground red pepper - 1 pinch
salt to taste
Cooking method:
Peel the radishes and beets and cut into small slices, cut the meat into small cubes, finely chop the onion, dill and raikhon.
To make the dressing, combine oil, vinegar, pepper and salt and whisk lightly. Combine the prepared products, add green peas, dressing and mix thoroughly.
Serve the finished dish in a salad bowl, garnished with slices of hard-boiled eggs and sprigs of cilantro.
Shurbo “Orom” (shurpa with meatballs) / Tajik cuisine
Ingredients:
lamb bones - 800 g
water - 1.5 l
chickpeas - 2 tbsp. spoons
potatoes - 3 pcs.
onions - 2 pcs.
rhubarb - 6-8 stems
green cilantro and dill - 1/2 bunch each
ground black pepper, salt to taste
lamb (cutlet meat) - 300 g
rice - 2 tbsp. spoons
onion - 1 pc.
ground black pepper, salt to taste
Cooking method:
Prepare bone broth as described in the previous recipe.
For the meatballs, wash the lamb, cut off the membranes and tendons, cut into pieces and mince the meat together with the peeled onions. Add washed rice, salt, pepper to the minced meat, mix well and form round meatballs the size of a walnut.
Sort the chickpeas, rinse 2-3 times in a warm...
Festive pilaf "Oshi palov"
Rice - 500 g
Beef - 500 g
White onion - 500 g
Carrots (not very sweet) - 500 g
Vegetable oil - 150 ml
Zira (to taste) - 1 tsp.
Saffron (a pinch of threads)
Barberry - 1 tbsp. l.
Chickpeas (pre-soak in cold water for 12 hours) - 1/2 cup.
To prepare pilaf I use aromatic white rice “Basmati” from Mistral.
One of the features in Tajik cuisine is the strong heating of oil. I put the cauldron (I use a thick-bottomed saucepan) on low heat, pour in the oil and wait 15-20 minutes until white smoke appears. You should absolutely not place a cauldron with oil on a high flame.
I prepare the ingredients: I chop the onion (1/3 part) coarsely, the rest - smaller, I cut the carrots long...
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.
Horse meat is especially popular, 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 accompanied by 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 won’t 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».
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 pieces of quince 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...
