Tajik cuisine with meat. Tajik cuisine - recipes with photos

Tajik cuisine is the traditional cuisine of Tajikistan and has much in common with Russian, Afghan and Uzbek cuisines.

Tajiks are rightfully proud of their national cuisine and consider it one of the most attractive factors for the development of tourism. The culinary art of the Tajik people has been formed over many centuries under the influence of a rich history. Of course, Tajik cuisine is similar to the cuisine of other Central Asian countries, but it has its own characteristics, expressed in cooking techniques, food processing and, of course, taste.

Characteristic Products

Food of plant origin

Vegetables and herbs are mandatory in every Tajik dish. Tajiks most often use juicy tomatoes, cucumbers, radishes, and fragrant herbs. If you visit your local market, you will be surprised to see an abundance of eggplants, onions, peppers, carrots, garlic, beans, potatoes and fresh fruits.

Meat and fish

Meat dishes are mainly prepared from lamb and goat meat. Since Tajiks are Muslims, they do not eat pork at all. Horse meat is very popular. Horse meat is usually used to make sausages called kazy. Before cooking, the meat is always pre-fried until brown. This is the only way this dish acquires its unique aroma. Meat dishes are mainly used as main courses: kebabs, kebabs, cabbage rolls, roasts, poultry and game dishes.

Dairy

Spices

Traditional dishes

Bread

Flatbreads and various pastries are widely represented in Tajik cuisine.

Sambusa Baraki - pies made from Tajik puff pastry. The dough is made from flour, eggs, salt and water. The filling is usually minced lamb with fat tail fat and spices. After which triangular pies are made and baked in a tandoor.

Katlama is a flat, meat pastry made from puff pastry.

Pilita is a flour product in the form of woven strips of dough. Sprinkle the finished pilita with powdered sugar on top.

Soups

Soups in Tajik cuisine are very thick, rich, with a lot of spices. Tajik housewives season their soups with fresh tomatoes and fermented milk products such as suzma, katyk, kimak, and kurut.

Tajiks prepare soups mainly from meat broth. The most popular soups are shurbo and ugro. In Tajik cuisine, it is customary to add red pepper, barberry, anise, and saffron to soups. Popular herbs include chopped coriander, fennel, parsley, mint, raichon, chives and sorrel. For soups, clay products and ceramic products are especially valued, since the soups in them remain hot longer.

Mastoba - large pieces of lamb are fried with tomatoes and other vegetables, then water is added and cooked for another 20 minutes, followed by the addition of rice and katyk.

Lagman - noodles with meat. The noodles are boiled in salted water. After this, prepare a special sauce - kaili, containing meat, potatoes, carrots, bell peppers, fresh cabbage, onions, fresh tomatoes, chopped garlic, herbs and fry them in heated fat. Then add some water, spices, salt and simmer the meat for 30-40 minutes. Before serving, boiled noodles are seasoned with the addition of herbs and sour milk.

Ugro - soup with meat. Large pieces of lamb or beef are placed in cold water along with carrots and onions and boiled until boiling. Then add peas, and after 30-40 minutes - potatoes. Before serving, the soup is seasoned with sour milk and chopped herbs.

Naryn - horse meat soup. Smoked and fresh lamb, lard and kazy are cooked until tender. After which they are removed from the broth, cooled and cut into strips. The noodles are boiled in salted water. It is served like this - first there is meat, lard, kazy, noodles and onions, and then they are sprinkled with pepper and hot broth is added.

Main courses

One of the most popular dishes of Tajik cuisine is kebabs. They are most often prepared from lamb, but beef is also used.

Shakhlet - Tajik cabbage rolls. Beef is ground in a meat grinder, fried with onions and mixed with boiled rice. The resulting minced meat is placed in a cabbage leaf. Stuffed cabbage rolls are tied with a thread and boiled in broth. Served with sour cream sauce.

Of course, pilaf is very popular in Tajik cuisine. The most famous are five recipes for pilaf: Tajik pilaf, pilaf with meat balls, Dushanbe pilaf, pilaf with chicken and pilaf with crushed noodles. Quince, peas, dried fruits, and garlic are added to the pilaf.

Salads and snacks

Before the main course, Tajiks always serve vegetable appetizers or salads made from tomatoes, cucumbers, radishes, rhubarb, dill, parsley and coriander.
Hisar salad - prepared from potatoes, carrots, meat, cucumbers, tomatoes and eggs. The salad is seasoned with katyk and decorated with chopped herbs.

Dessert

Nabot is a Tajik dessert made from sugar and water. Over the course of several days, sugar crystals are “grown” from sugar syrup and deposited on specially prepared threads. After drying the resulting product, the nabot is ready for use.

Beverages

The favorite drink of Tajiks is green tea. Drinking tea here is a real ritual. Not a single reception of guests, meeting of friends or conversation can be complete without a bowl of this hot drink. Even dinner begins with tea.

In Tajikistan, green tea is drunk mainly in the summer. In winter, black is preferred. By the way, sugar is not added to tea here, but served separately.

Other characteristic drinks served include sorbets, which are fruit drinks with sugar.

Alcohol

Serving and etiquette

Tajiks treat food with respect. They have a special attitude towards bread: bread cannot be thrown, it cannot be placed on a dastarkhan (traditional low table) with the bottom up. In addition, the bread should not be sliced, but broken by hand.

A traditional Tajik meal begins with the distribution of dried fruits, nuts, halva and other sweets, laid out on the table in small dishes, then moves on to soup and meat, after which pilaf is served.

Recipes

Nishalda or, as it is also called, nishallo, is a national dessert that is consumed in such Central Asian countries as Uzbekistan, Tajikistan, Iran and Afghanistan. Nishalda is especially popular during fasting during the month of Ramadan. This is a nutritious, sweet and viscous white mass of egg whites beaten with a decoction of soap root and sugar.…

The national cuisine of Tajikistan, although it is similar to the cuisines of the peoples of Central and Central Asia, has specific features and local cooking technologies that make it unique and recognizable. Tajiks are proud of their national cuisine and consider it one of the historical values ​​of their nation. The formation of this cuisine was greatly influenced by the rich, centuries-old history of Tajikistan. For centuries, the population led a semi-nomadic lifestyle, which predetermined the abundance of meat and flour dishes on the Tajik table. I hope this short excursion into national cuisine will introduce you to the most delicious and interesting dishes, and make your culinary choice more informed.

The basis of the national cuisine of Tajikistan is meat dishes. The greatest preference is given to lamb, horse meat and goat meat. Pork, as in many Muslim countries, is not eaten here at all. The most popular dishes that you must try in this country are -

• “kabobs” (sausages made from ground tender lamb meat, with the addition of onions, salt, hot pepper and seasonings),
• “kaurdak” (roast lamb, with the addition of tomatoes, potatoes, pepper, salt, onions and sautéed roots),
• “kazy” (national Tajik horse meat sausages),
• “Shekhlet” (stuffed cabbage rolls in Tajik),
• “osh-tuglama” (rice porridge with a large piece of boiled lamb, onion and carrot),
• « kebab in Tajik style"(can be lumpy, vegetable, minced meat and with the addition of tail fat),
• signature Tajik pilaf called "Ugro".

Tajik housewives are very successful in preparing flour dishes. The main thing is flatbread made from yeast or unleavened dough, which is considered traditional bread. There is a special and careful attitude towards bread - it is not customary to place it on the table with the bottom side up, it is not allowed to be thrown or dropped, the bread is not cut with a knife, but very carefully broken into pieces. In addition, the baked goods here are excellent:

• “sambusa baraki” - Tajik puff pastries with meat,
• “Khushan” - manti with lamb peas and chickpeas,
• “shima” and “lagman” - the finest homemade noodles with the addition of meat, onions, garlic, eggs and tomato puree,
• “Pilita” - brushwood made from fried sour dough, sprinkled with powdered sugar,
• "katlama" - puff pastries,
• « Tajik dumplings with herbs.”

Not the last place in the cuisine of Tajikistan , First courses are occupied, primarily soups. They are prepared with bone or meat broth, less often with vegetable broth and milk. Tomatoes, spices, herbs (mint, dill, parsley, sorrel, raikhon), and fermented milk products (kurut, kaymak, suzma, katyk) are often added to soups. First courses are served in special dishes, clay ones are especially prized: “tawak” - a deep oval dish, large clay or ceramic bowls, “kasa” - a special dish for soup. Be sure to try:

• “mastobu” - soup with rice, katyk, tomatoes and a large piece of fried lamb;
• “Shavlya” - soup with lamb, rice, onions, peppers and carrots;
• “atola” - thick soup with lamb lard, onions, flour, pepper, spices;
• “Naryn” is a soup made from horse meat or smoked lamb, with the addition of noodles, onions, and peppers.

Under the hot Tajik sun, a large number of tasty and juicy vegetables grow in abundance. Therefore, the local dastarkhan amazes with the variety of vegetable dishes. Before lunch, the hostesses serve the guests vegetable snacks and salads from fresh vegetables. There is so much to be found here - tomatoes, radishes, cucumbers, eggplants, zucchini, peppers, carrots, garlic, radishes, dill, parsley, cilantro, raikhon, you can’t list it all. Among the national snacks are: eggplants, " stuffed with vegetables in Tajik style" and the Hissar salad - reminiscent of Olivier salad, but instead of mayonnaise, katyk (fermented milk product) is added.

In the national cuisine of Tajikistan, it is not customary to end a meal with dessert. Sweets are eaten there before meals, after meals, sometimes even during meals. The traditional ones are:

• “halvaitar” - liquid flour halva, with the addition of nuts, almonds, pistachios, vanillin;
• “nishallo” - a creamy sugar mass with whipped egg whites and soap root;
• “Nabat” - coarse-crystalline Tajik sugar;
• “Pichak” - traditional local sweets;
• well-known oriental sweets and fruits.

The most favorite drink of Tajiks is green tea (“choi kabud”). Not a single reception of guests, or just a friendly conversation, is complete without this drink. Tea is poured into bowls and served, of course, on a tray. Tea traditions have long turned into a real ritual; even lunch begins with tea drinking. By the way, in Tajikistan, as well as in Central Asia in general, it is not customary to add sugar to tea. Tajiks also drink black tea, but mainly in winter. Another interesting drink in the cuisine of Tajikistan is “shirchoy” (black tea is poured into hot water and milk is added, then brought to a boil. Salt and butter are added to the resulting drink).
Welcome to hospitable Tajikistan and bon appetit everyone!

Tajik cuisine has centuries-old traditions, its own characteristic features and unique technology in the preparation of most dishes. Let's start by highlighting its main differences from others.

Firstly, Tajik cuisine uses a large amount of semi-finished meat products and some eggs, fish, and cereals in almost all dishes (as a rule, only buckwheat, oatmeal, and pearl barley are used). The most common types of meat are goat, horse meat and lamb. Chicken and goose are very rarely used, and pork is never used.

Secondly, Tajik cuisine differs from other cuisines; legumes and rice are added to dishes in large quantities. In addition, brushwood, sam-buse, ugro, lagman, flat cakes and others occupy one of the central places.

Thirdly, there is a kind of heat and primary processing. So, meat for soup is usually chopped with bones and fried so that the broth acquires a special taste and a brownish tint. The skin is usually removed from the bird after cooking. Any ingredients, especially vegetables, are fried in a large amount of fat.

Fourthly, cooking should be carried out in a cast-iron cauldron - a cauldron, in a special pan - a pressure cooker or a saucepan with a liner, as well as on a grill and in special tonuras.

Fifthly, Tajik cuisine is a cuisine with an abundance of seasonings, herbs and spices. Usually red pepper, cumin, anise, barberry, saffron and others are used. In addition, spicy herbs (sorrel, green onions, raichon, mint, parsley, dill and cilantro) are added to food. It is crushed and placed in salads, first and second courses, as well as in sour milk.

Sixth, they usually have a semi-liquid consistency. Therefore, food is served in bowls of different capacities, oval and round dishes, vases, trays, teapots and vases are used.

Now let's look in more detail at how to prepare national Tajik dishes. For example, Tajik pilaf, which has several cooking options. To be more precise, the features of the recipe depend on the place of its origin.

Let's take a closer look at the traditional method. Prepare four hundred grams of lamb, three glasses of rice, six carrots, one glass of fat, six onions, two tablespoons of national seasonings and salt. Pre-soak the rice for several hours. Cut the lamb into small pieces, finely chop the onion, and cut the carrots into neat strips. In a cauldron you need to bring the fat to a hot state, place a small onion in it. Wait for it to turn brown and remove it. Next, place the lamb bone there and pull it out exactly after a minute. Place chopped lamb, chopped carrots and onions in a cauldron. Fry all ingredients thoroughly. Then pour in water, add cumin, barberry, pepper and salt. Boil over low heat and add rice. Let it boil, close the cauldron and bring to readiness.

Tajik pilaf is usually prepared with the introduction of additional, special components, thanks to which the dish will acquire new shades. Usually, a special variety of peas - chickpeas - acts in this capacity; they need to be soaked for at least twelve hours. In addition, quince cubes and whole heads of garlic are used. But such additions should be approximately two hundred and fifty grams per kilogram of raw rice.

If you rely on Tajik traditions, then a special presentation of all dishes is required. In accordance with them, it is recommended to dine sitting on special sufas and eat at small tables. Soup is usually served in a large bowl, and the second dish is served on a large round dish. Salads and vegetables are usually brought out along with it on small plates. You will definitely need to serve green tea with scones, fruits and sweets.

Bon appetit!

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 quince pieces 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...

The Tajik diet is based on bread in the form of flatbreads, which are baked in special clay ovens (tanurs), various cereals, as well as a variety of dairy products: ghee, dry cheese (kurut) and curd cheese (paneer). Noodles, manti, and rice dishes are ubiquitous; Vegetable oil (including cottonseed oil), vegetables and fruits are widely used. The meat eaten is lamb and beef, often stewed with noodles or less often with potatoes.

Festive traditional treat Lowland Tajiks have pilaf, mountain Tajiks have lamb soup (shurbo). National sweets: halva, crystalline sugar (nabot), nishallo (creamy mass of sugar, beaten egg whites and soap root), candy (parvarda). They prefer green tea; in the cold season they drink black tea.

Recipes of Tajik cuisine. Dishes for the holidays. National New Year's recipes.

First meal:

• Oshi suyuk (bean and noodle soup)
• Oshi tupa (meat noodle soup)
• Barak - “Shurpo Pamir” (shurpa soup with dumplings and fried meat)
• Mastobai turushak (soup with meatballs)
• Barak “Shurpo-Vakhsh” (soup with dumplings)
• Barak-shurpo “Tajikistan” (soup with dumplings)
• Khomshurboy nakhudi (meat soup with peas)
• Nakhud shurbo (pea soup)
• Khomshurbo (meat soup with vegetables)
• Shalgam shurbo
• Ugroi gelakdor
• Macaron shurbo
• Mastobai gelakdor
• Kadushurbo
• Gelakshurbo
• Shurboy gushti namaki
• Kabuti shurbo (green cabbage soup)
• Turshakshurbo (sorrel soup)
• Dulmashurbo (soup stuffed with sweet peppers)
• Karamshurbo (soup with fresh cabbage)
• Lubiyoshurbo (meat soup with beans)
• Shurboyi zirbon (fried meat soup)
• Moshubirinch (meat soup with mung bean and rice)
• Dugobi gushti (meat okroshka with sour milk or kefir)
• Dugobi kabud (vegetable okroshka with sour milk or kefir)
• Dugobi kabud (vegetable okroshka with potatoes in sour milk or kefir)

Main dishes:

• Fried cabbage rolls
• Pumpkin fritters
• Boiled pumpkin
• Meat julienne
• Asian style meat
• Kavurdag - Tajik roast
• Murgkabob - roast chicken
• Kabob "Vakhsh"
• Kabob - Chormahz "Lola"
• Tajik pilaf
• Pilaf with meatballs
• Pilaf with raisins - palavi mavisdor
• Tugrama pilaf
• Postdunba pilaf
• Pilaf with dulma
• Ugro pilaf
• Macaron palav - pilaf with pasta
• Shawla (rice porridge with meat)
• Shavlai Kadudor (rice porridge with meat and pumpkin)
• Shavlai Kadudor (milk rice porridge with pumpkin)
• Shish kebab in Tajik style
• Amateur shashlik
• Shish kebab in a cauldron
• Liver kebab
• Kidney kebab
• Chopped kebab
• Sihkabobi tobagi (shish kebab in a frying pan)
• Sihkabobi boogi (steamed kebab)
• Kabob "Lazzat" (roast tail and tripe)
• Kabob "Pamir" (meat stewed in Pamir style)
• Kabobi damkhurda (meat in its own juices)
• Lula kebab (fried meat sausages)

Salads and appetizers:

• Salad “Sabzavot”
• Salad "Sayohat"
• Tomatoes in Nurek style
• Buttermilk salad
• Vinaigrette “Navruz”
• Salad "Jubilee"
• Salad "Tajikistan"
• Pumpkin salad
• Fresh cucumber salad
• Radish salad
• Fresh tomato salad
• Green onion salad with sour milk
• Salad of tomatoes and cucumbers
• Onion salad
• Fried eggplant
• Baked beet caviar
• Eggplant caviar
• Zucchini caviar

Dough dishes and desserts:

• Manti "Tajikistan"
• Lakhchak
• Lagman "Vakhsh"
• Lagman "Farogat"
• Lagman "Rohat"
• Tajik flatbread "Obi non"
• Flatbread "Gizhda"
• Flatbreads made from jugar flour - Zagora
• Shirmol flatbreads
• Flatbread "Fatyr"
• Flatbread "Kulcha"
• Corn and wheat flour tortillas
• Flatbread with sour milk
• Meat flatbreads - noni gushtdor
• Puff pastry - katlama
• Flatbread with cracklings - noni chazdor
• Pancakes - chalpak
• Sambusa alafi - samsa with greens
• Sambusa gushgizhda - samsa with meat
• Sambusa kadugi - samsa with pumpkin
• Sambusa waraki - puff samsa
• Sambusa handon - belyashi with meat

• Nushok “Tuhfai tabiat”. Recipe
• Sugar halva with flour - pashmak
• Sugar halva
• Halvaitar - flour halva
• Gozinaki with nuts
• Nishallo
• Kandolat

National drinks:

• Drink "Raykhon"
• Drink "Sunny"
• Drink "Fairy Tale"

• Grape sorbet
• Cherry sorbet
• Pomegranate sherbet
• Strawberry sorbet
• Apricot or apricot sorbet
• Lemon sherbet

Tajiks are rightfully proud of their national cuisine and consider it one of the most attractive factors for the development of tourism. The culinary art of the Tajik people has been formed over many centuries under the influence of the rich history of the region. The semi-nomadic lifestyle involves an abundance of meat and flour dishes.

Of course, the national cuisine of Tajiks is similar to that of other Central Asian countries, but it still has its own characteristics, expressed in cooking techniques, food processing and, of course, taste. We will give you a short tour of Tajik national cuisine and introduce you to the main dishes so that your culinary choice is informed.

Meat dishes are mainly prepared from lamb and goat. Tajiks, like Muslims, do not eat pork at all. Horse meat is very popular. They make kazy sausage from it. Before cooking, meat is always pre-fried until golden brown. This is how the dish acquires a unique aroma. Meat dishes are more commonly considered to be second courses: kebabs, kabob, cabbage rolls, roasts, poultry and game.

Kebabs in Tajik cuisine are excellent. There are several varieties: ground (from minced meat), lumpy, vegetable. They are often prepared from lamb, but also from beef. But be sure to use fat tail fat.

The signature pilaf in Tajik is ugro-pilaf.

In addition to pilaf, porridge with meat is also very popular.

Get ready for the fact that most Tajik dishes are generously seasoned with onions, spices, herbs, and sour milk (katyk). Spices are widely used: red pepper, cumin, barberry, anise, saffron, etc. Spicy greens (cilantro, dill, parsley, mint, raichon, green onions, sorrel, etc.) in crushed form are added to salads, first and second courses, as well as sour milk (ayran), which is used to wash down meat dishes.

Flour products are also very popular among Tajiks. Women skillfully prepare flatbreads, lagman, ugro, sambusa, brushwood, etc. The housewives produce the finest dough. And the finished product simply melts in your mouth. Tajiks use unleavened and yeast dough to prepare flour dishes. Traditional Tajik bread is flatbread. They are prepared from yeast simple and rich, unleavened simple and rich dough. The flatbreads are baked in tandoors - clay ovens using firewood. Flour dishes include meat, vegetables, herbs, spices, dairy products, and eggs. Meat and flour dishes are manti, all kinds of noodles with meat (shima, lagman), pies with minced meat (sambusa). There is a special dish in Tajik cuisine - khushan (Tajik manti with chickpeas). Dough and meat are combined - shima and manpar.

Soups in Tajik cuisine are very thick, rich, with the aroma of spicy spices. Tajik housewives season their soups with fresh tomatoes, as well as fermented milk products. Such as Suzma, Katyk, Kaimak, Kurut.

Tajiks prepare soups mainly with meat or bone broth or by first frying finely chopped meat, less often with milk or vegetable broth. The most popular soups are shurbo and ugro. In Tajik cuisine, it is customary to add red pepper, barberry, anise, and saffron to soups. From spicy greens - cilantro, dill, parsley, mint, raichon, green onions, sorrel - chopped. Tajiks serve soups in special dishes: kasahs, bowls, round and oval deep dishes - tavaks. Clay and ceramic dishes are especially valued. The soup stays hot in it for a long time.

Vegetables and herbs are present in almost every Tajik dish. How could it be otherwise, because all this has been growing here since time immemorial. The hospitable Tajik owner picks juicy tomatoes, cucumbers, radishes, and aromatic herbs straight from the garden. The markets are full of eggplants, onions, zucchini, peppers, carrots, garlic, beans, potatoes, and fresh fruits. Yes, the list can be endless. All this grows in abundance under the hot Tajik sun. Hence such variety on the dastarkhan (dining table). Before the main course, Tajiks always treat guests to vegetable appetizers or salads of young radishes, tomatoes, cucumbers, radishes, rhubarb, dill, parsley, raichon, cilantro, etc.

The favorite drink of Tajiks is green tea. Drinking tea has already become a kind of ritual here. Not a single reception of guests, not a single friendly meeting or conversation is complete without a bowl of this hot drink. Even lunch begins with tea. Bowls of tea are served on trays. In Tajikistan, green tea is drunk mainly in the summer, while black tea is drunk everywhere in the winter. By the way, tea in Central Asia is consumed without sugar. Other typical drinks prepared for the table include sorbets - fruit infusions with sugar. Tea with milk is called “shirchay”.

The sweet table of Tajik cuisine is very specific, varied and extensive. Tajiks, it must be said, like other Muslim peoples (Arabs, Persians, Turks), do not know dessert as the final, final dish. Sweets, drinks and fruits, which on the European table complete any meal, in the East are consumed twice during meals, and sometimes three times - they are served before, and after, and during the meal. National pastries are very popular and tasty in Tajikistan - brushwood, puff pastries and, of course, halva. In the East you cannot do without it. Traditional sweets are crystalline sugar (nabat), nishallo (a creamy mass of sugar, beaten egg whites and soap root), traditional candies (pichak).