Рецепты таджикской кухни

The national cuisine of Tajiks has much in common with the Central and Central Asian, but the unique recipes for cooking distinguish it from others.
Indigenous people preferred meat and flour treats on their table. And this formed the basis of cooking. All main dishes are prepared with lamb, poultry, beef and goat meat. Since this is a Muslim country, pork is forbidden to eat. They also use horse meat, from which sausage delicacies are made.
The most favorite dish of Tajiks is kabobs, fried on fire. Here they like roast, cooked in a cauldron with the addition of oil. Lamb is stewed with fresh vegetables and garnished with herbs, cream and suzma from garlic and cottage cheese.

A special place is given to pilaf. Every self-respecting Tajik should be able to cook it.

For recipes of Tajik cuisine, a variety of exotic additives are used. These are barberry, saffron, anise, red pepper and others, which give an unusual aroma and charm to culinary masterpieces. Spices in the form of dill, cilantro, parsley, green onion and raikhon will add zest.

Wheat products are also popular - cakes, brushwood, lagman. The housewives are so skilled at preparing the dough that when ready, it simply melts in your mouth. According to ancient customs, it is customary to bake bread in special ovens.

Soups are in great demand among gourmets - they are always special, thick and with the smell of spices. Often prepared on bone broths.