The tajik

The modern Republic of Tajikistan is located in the foothills of the Pamirs and is considered the smallest state in Central Asia in terms of area.

Tajikistan borders Asian countries such as Uzbekistan, Kyrgyzstan, China and Afghanistan.

The history of the Tajik people, their culture, traditions and cooking have developed for many centuries. Several factors significantly influenced the recipes of Tajik cuisine. Firstly, the geographical location of Tajikistan, more than 90% of the territory of which is occupied by mountains.

Tajiks are mountain inhabitants who from ancient times were engaged in raising livestock and hunting for game (partridges, quail). That is why meat is most often used in Tajik dishes. The most significant meat for Tajik lamb cuisine. The famous Tajik sausage of Kaza is made of horse meat.

The climate of Tajikistan also influenced the ingredients that are used in Tajik recipes. The main agricultural crops that grow on Tajik lands are: grain crops, vegetables and fruits, as well as cotton, tobacco and the famous Tajik silk.

And the last important factor that influenced the development of Tajik cuisine is the neighboring states, with which Tajiks have much in common. For example, like all Asians, Tajik cuisine is abundantly seasoned with spices and spices. And the main dishes of Tajik cuisine (along with meat) and side dish part-time - rice.

Despite the similarity of Tajik cuisine with the culinary traditions of neighbors in Asia, we can safely say that there are much more differences than similarities. It is worth paying attention to the methods of processing products before preparing them.

Tajik meat is not separated from the bone. After cutting the ram carcass into individual pieces, Tajik chefs fry or cook large chunks of meat directly with bone. When frying meat or other Tajik dishes, animal fat is used. Usually meat dishes are prepared over an open fire with the help of Tanur. Before making meat on charcoal, it is marinated well. The result is hearty, tender and incredibly delicious meat dishes.

In Tajikistan, it is customary to serve meat with a side dish of potatoes, with salads, tortillas or sauces, the most famous Tajik Vazhu sauce. If the hostess has decided to cook poultry according to the recipes of Tajik cuisine, then it is preliminary supposed to remove the skin from the chicken.

The presence of fresh vegetables allows you to cook salads, which are served in Tajikistan and as a snack and as a side dish to pilaf, Kabobam or meat kebab. Soups in Tajik cuisine are considered an important dish. When you cook meat with bone, you get an excellent boiled broth, which is often used to make soups. Some specific national soups in Tajik cuisine are cooked with milk.

Soups of Shurbo, Ugro or Mastoba are considered symbols of Tajik cooking. And in the summer of the hot season, Tajik cuisine can offer you chilled Cholob soup, which is made based on sour milk. Rice dishes are central to Tajik cuisine.

Pilaf is prepared according to the rules in a special cast-iron boiler called Kazan. For pilaf preparation one uses melted lard or vegetable fats. The meat component of pilaf is mutton, beef or chicken. Meat is cut for pilaf into very big pieces, vegetables and spices and spices are added. Sometimes pilaf is made with the addition of dried fruits or quince.

In Tajikistan, it is customary to end a meal with a cup of invigorating and tonic green tea. For tea for dessert, you will be offered famous flour products of Tajik cuisine - Mantu, Lagman or Shima, all these are pies or pies with a variety of fillings.