en.unionpedia.org

Tajik cuisine, the Glossary

Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Russian, Afghan, Iranian and Uzbek cuisines.^[1]

59 relations: Afghan cuisine, Apple, Apricot, Bazaar, Breakfast, Carrot, Cauldron, Central Asia, Chorba, Coffeehouse, Cuisine, Dairy product, Ficus, Flaky pastry, Flatbread, Fruit, Grape, Green tea, Iranian cuisine, Kashk, Kaymak, Kazan (cookware), Kefir, Laghman (food), Manti (food), Meat, Melon, Naan, National dish, Pastry, Peach, Pear, Pelmeni, Peremech, Persimmon, Pilaf, Pirozhki, Piti (food), Piyāla, Plum, Pomegranate, Produce, Qurutob, Rice, Russian cuisine, Rutabaga, Samsa (food), Soviet cuisine, Soviet Union, Sugar, ... Expand index (9 more) »
Central Asian cuisine

Afghan cuisine

Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties.

See Tajik cuisine and Afghan cuisine

Apple

An apple is a round, edible fruit produced by an apple tree (''Malus spp.'', among them the domestic or orchard apple; Malus domestica).

See Tajik cuisine and Apple

Apricot

An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus.

See Tajik cuisine and Apricot

Bazaar

A bazaar or souk is a marketplace consisting of multiple small stalls or shops, especially in the Middle East, the Balkans, North Africa and South Asia.

See Tajik cuisine and Bazaar

Breakfast

Breakfast is the first meal of the day usually eaten in the morning.

See Tajik cuisine and Breakfast

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.

See Tajik cuisine and Carrot

Cauldron

A cauldron (or caldron) is a large pot (kettle) for cooking or boiling over an open fire, with a lid and frequently with an arc-shaped hanger and/or integral handles or feet.

See Tajik cuisine and Cauldron

Central Asia

Central Asia is a subregion of Asia that stretches from the Caspian Sea in the southwest and Eastern Europe in the northwest to Western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north.

See Tajik cuisine and Central Asia

Chorba

Chorba or shorba (from Ottoman Turkish چوربا or Persian شوربا) is a broad class of stews or rich soups found in national cuisines across the Middle East, Maghreb, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia.

See Tajik cuisine and Chorba

Coffeehouse

A coffeehouse, coffee shop, or café is an establishment that serves various types of coffee, espresso, latte, americano and cappuccino.

See Tajik cuisine and Coffeehouse

Cuisine

A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region.

See Tajik cuisine and Cuisine

Dairy product

Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk.

See Tajik cuisine and Dairy product

Ficus

Ficus is a genus of about 850 species of woody trees, shrubs, vines, epiphytes and hemiepiphytes in the family Moraceae.

See Tajik cuisine and Ficus

Flaky pastry

Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry.

See Tajik cuisine and Flaky pastry

Flatbread

A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough.

See Tajik cuisine and Flatbread

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering (see Fruit anatomy).

See Tajik cuisine and Fruit

Grape

A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis.

See Tajik cuisine and Grape

Green tea

Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas.

See Tajik cuisine and Green tea

Iranian cuisine

Iranian cuisine is the culinary traditions of Iran.

See Tajik cuisine and Iranian cuisine

Kashk

Kashk (کشک Kašk, keş), qurut (Tuvan and курут, құрт, gurt, qurt, qurut, قروت, Turkish: kurut), chortan (չորթան chort’an), or aaruul and khuruud (Mongolian: ааруул or хурууд) is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine.

See Tajik cuisine and Kashk

Kaymak

Kaymak, sarshir, or qashta/ashta (سَرشیر saršir; قشطة qeshta or قيمر geymar), is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the countries of the Levant, Turkic regions, Iran and Iraq. Tajik cuisine and Kaymak are Central Asian cuisine.

See Tajik cuisine and Kaymak

Kazan (cookware)

A kazan or qazan is a type of large cooking pot used throughout Central Asia, Afghanistan, Armenia, Azerbaijan, Turkey, and the Balkan Peninsula, roughly equivalent to a cauldron, boiler, or Dutch oven.

See Tajik cuisine and Kazan (cookware)

Kefir

Kefir (also spelled as kephir or kefier) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture.

See Tajik cuisine and Kefir

Laghman (food)

Laghman (لەغمەن,, ләғмән; лағман,; lagʻmon; лағмон,; лагман, lagman) is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central Asian cuisine.

See Tajik cuisine and Laghman (food)

Manti (food)

Manti is a type of dumpling mainly found in Turkish cuisine, Armenian cuisine and Central Asian cuisine but also in West Asia, South Caucasus, and the Balkans.

See Tajik cuisine and Manti (food)

Meat

Meat is animal tissue, often muscle, that is eaten as food.

See Tajik cuisine and Meat

Melon

A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit.

See Tajik cuisine and Melon

Naan

Naan is a leavened, oven-baked (usually using a tandoor) or tawa-fried flatbread.

See Tajik cuisine and Naan

National dish

A national dish is a culinary dish that is strongly associated with a particular country.

See Tajik cuisine and National dish

Pastry

Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them.

See Tajik cuisine and Pastry

Peach

The peach (Prunus persica) is a deciduous tree first domesticated and cultivated in Zhejiang province of Eastern China.

See Tajik cuisine and Peach

Pear

Pears are fruits produced and consumed around the world, growing on a tree and harvested in late summer into mid-autumn.

See Tajik cuisine and Pear

Pelmeni

Pelmeni (пельмени—plural,; pelmen, пельмень—singular) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough.

See Tajik cuisine and Pelmeni

Peremech

Peremech (пәрәмәч / pərəməç / pärämäç; бәрәмес, tr. beremes; belyash) is an individual-sized fried dough pastry common for Volga Tatar and Bashkir cuisines.

See Tajik cuisine and Peremech

Persimmon

The persimmon is the edible fruit of a number of species of trees in the genus Diospyros.

See Tajik cuisine and Persimmon

Pilaf

Pilaf, pilav or pilau is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other. Tajik cuisine and pilaf are Central Asian cuisine.

See Tajik cuisine and Pilaf

Pirozhki

Pirozhki (p) are Eastern European baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Tajik cuisine and Pirozhki are Central Asian cuisine.

See Tajik cuisine and Pirozhki

Piti (food)

Piti is a soup in the cuisines of the South Caucasus, its bordering nations, and Central Asia, and is prepared in the oven in individual crocks with a glazed interior (called piti in Turkic languages).

See Tajik cuisine and Piti (food)

Piyāla

A piyāla (پیاله, پیاڵە, پیال), also called piola, piyola (piyola), piala (пиа́ла or пиала́), chini (чыны, шыны, çini, from China) or kasa (kasa, kasä) is a small ceramic bowl used throughout Central Asia for drinking tea. Tajik cuisine and piyāla are Central Asian cuisine.

See Tajik cuisine and Piyāla

Plum

A plum is a fruit of some species in ''Prunus'' subg. ''Prunus''. Dried plums are often called prunes, though in the United States they may be labeled as 'dried plums', especially during the 21st century.

See Tajik cuisine and Plum

Pomegranate

The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall.

See Tajik cuisine and Pomegranate

Produce

Produce is a generalized term for many farm-produced crops, including fruits and vegetables (grains, oats, etc. are also sometimes considered produce).

See Tajik cuisine and Produce

Qurutob

Qurutob (sometimes kurutob) (Қурутоб) is a dish of Tajik cuisine.

See Tajik cuisine and Qurutob

Rice

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa.

See Tajik cuisine and Rice

Russian cuisine

Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.

See Tajik cuisine and Russian cuisine

Rutabaga

Rutabaga (North American English) or Swede (English and some Commonwealth English) is a root vegetable, a form of Brassica napus (which also includes rapeseed).

See Tajik cuisine and Rutabaga

Samsa (food)

Samsa (самса, самса, سامسا, сомса, somsa, Turkmen: somsa, Turkish: Sambusek, sambüsa, Persian: سمبوسه) is a savoury pastry in Central Asian cuisines. Tajik cuisine and Samsa (food) are Central Asian cuisine.

See Tajik cuisine and Samsa (food)

Soviet cuisine

Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. Tajik cuisine and Soviet cuisine are Central Asian cuisine.

See Tajik cuisine and Soviet cuisine

References

[1] https://en.wikipedia.org/wiki/Tajik_cuisine

Also known as Cuisine of Tajikistan.

, Tajikistan, Tajiks, Talkhan, Tandoor, Tea, Uzbek cuisine, Vegetable oil, Wok, Yogurt.

Tajik cuisine, the Glossary

Table of Contents

See also

Central Asian cuisine

References