Tajik kitchen relatively little known. Meanwhile, the Tajik national cooking has many striking features that distinguish it from other Central Asian cuisines: there are popular goat meat and game, chickpeas and original sweets. Some researchers suggest that the Tajik cuisine - the oldest and most complex in the region.

Features of Tajik cuisine

A cursory study of the list of dishes of Central Asian cuisines to understand that Tajik and Uzbek dishes are very similar to each other. This applies, for example, selection of raw materials: as in other Muslim countries, in Tajikistan do not eat pork, but like lamb. Poultry is not too popular, and ducks and geese do not eat. Almost no fish dishes, eggs used for cooking is very moderate.

Among the most used products can be called cereals, legumes, certain vegetables (onions, radishes, carrots, pumpkin, turnip greens), fruits, nuts, dairy products. Actively used such spices as paprika, basil, cumin, turmeric, coriander, mint, dill. The seasoning is also used barberry. When cooking, preference is given to a combination of vegetable and animal fats.

Although many Tajik dishes are very similar to the Uzbek, there are differences, too. For example, along with lamb in Tajikistan is also used goat meat, especially the young, but not like horsemeat. The game dishes are also more popular than in neighboring countries. Bean preferred Nute. Many dishes have their national character, and they are prepared in different ways in different regions of the country. For example, there are many recipes pilaf, and shurpa sambusy.

Tajik color

Tajik dishes inexperienced consumer can be confused with the Uzbek, but with European dishes is almost impossible to confuse them, they are quite different fatty and very rich taste. For example, traditional soups extremely satisfying, thick and rich. In their composition almost always includes fatty meat, fat of tail, or clarified butter, which makes the soup a complete meal that can be enough. In addition, these soups are prepared by special technology - first, all the ingredients are fried, and only then pour water. Equally popular dairy soups, which are added to the local dairy products, for example, or katyk suzma. Characterized soups of grain. Typically, the hot liquid is added to dishes a lot of onions - in his Tajik soups about five times more than in Europe.

The meat for the main dishes are usually prepared with the bones, only exception is for kebabs of beef. With poultry or game, always remove the skin. Pure vegetable dishes are not held in high esteem: usually combine vegetables with meat, cereals and dough.

Very common flour products - a variety of cakes, pies Patties. Hospitable dish As well as manta rays Manti: big "brothers" dumplings . For the bread, and many of dough products use a special oven - tandoor, informing dishes a special taste and aroma. Furthermore, the dough product is baked in a greased and coal boilers, and fried in oil. Products made of unleavened dough, such as manta rays, cook for a couple.

As in other Central Asian cuisine, sweets (dried fruit, soft drinks, nuts) are put on the table at the beginning of the meal, but not the end of dinner. Generally, Tajikistan is famous for the original confectionery cook at home that may not be easy: in addition to the specific skills needed furnace, tools and ingredients. Sweets quite diverse, but they are quite heavy and even more luscious. The basis for the desserts are nuts, dried fruit, crystal sugar, boiled fruit juices. Very popular and halva.

The most famous dishes

Although many well-known Tajik counterparts dishes can be found in other Central Asian cuisine, some dishes traditionally prepared only Tajik cook. This, for example, Chickpea soup with lamb or gruel - soup mix cereals and beans with lamb. A traditional soup shakarob made from herbs (chives, coriander, savory, parsley, basil), which is ground to a pulp, diluted with water, and then mixed with sour cream Smetana: untold riches of Russian cuisine   and pour this mixture of pieces of cake.

Tajik Uzbek pilaf different from just a small detail. For example, the rice before cooking made sure to soak in the water: it makes it more crumbly and speeds cooking. Often pilaf add chickpeas, chopped quince or whole heads of garlic. And for some species Tajik pilaf rice instead of barley used CID, which is made from unleavened dough. Preparation of this cereal has its own characteristics: for example, it is necessary to fry before adding to zirvak (meat and vegetable pilaf part). For starters Tajik pilaf ideal Riwoche - wild rhubarb stalks which are cleaned, cut and slightly prisalivaem.

Tajik manta rays do not only meat, but also with chickpeas - this is the national dish of Cush. Such manti first fried in oil until golden brown and then brought to readiness in a mixture of meat and vegetables, which is called Kayla.

Sweets can be quite simple in composition, but very intricate in terms of technology. For example, for the preparation of sweet caramel syrup pashmak stretched on a marble slab, mix with fried in butter, flour, and turns into a kind of instant sugar. Sherbet preparing simpler. This dish is a thick clear syrup of sugar and fruit juice. From conventional syrups sorbets different technology Preparation: boil them a little longer, or do not boil at all, thus preserving the taste of fruits and berries, as well as vitamins contained in fruit.

Maria Bykov

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