Category: Central Asian Cuisine

Lavash

Lavash

Lavash is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.

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Chebureki

Chebureki – Russian Beef Pasties

Chebureki, sometimes spelled chiburekki, is a deep-fried turnover with a filling of minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape.

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Tibetan Cheese

Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa (or ser). Hard cheese is called chura kampo. Extra hard cheese, made from solidified yoghurt, is called chhurpi, and is also found in Sikkim and Nepal.

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Obi Non Flatbread

Obi Non Flatbread

Obi non, or Lepyoshka, is a kind of flatbread pastry in Afghan and Uzbek cuisine. They are shaped like a disc and thicker than naan. Obi non are baked in special hand-built clay ovens called tandyr.

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Chorba

Chorba

This is a great dish of meat and vegetables cooked in a tasty spicy broth.

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