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Central Asian cuisine includes food from ; Bukharan cuisine, Kazakh cuisine, Kyrgyz cuisine, Tajik cuisine, Turkmen cuisine, and Uzbek cuisine.

Central Asian food resembles that of the Middle East or the Mediterranean in its use of rice, savoury seasonings, vegetables and legumes, yoghurt and grilled meats. Many dishes may seem familiar from elsewhere: laghman (similar to Chinese noodles), plov (similar to Persian rice pilafs), nan (flat breads found all over Asia) and samsa (the samosa of India); one more benefit of Silk Road exchange.

The cuisine falls into three overlapping groups.

  • The once-nomadic subsistence diet found in large areas of Kazakhstan, Kyrgyzstan and Turkmenistan – mainly meat (including entrails), milk products and bread.
  • Diet of the Uzbeks and other settled Turks, which includes pilafs, kebabs, noodles and pasta, stews, elaborate breads and pastries.
  • Persian influence, ranging from southern Uzbekistan into Tajikistan, which is distinguished by subtle seasoning, extensive use of vegetables and fancy sweets.
Chorba

Chorba

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

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…

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.…

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…

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