Central Asian cuisine

Central Asian Cuisine

Central Asian Cuisine (pronunciation: /ˈsɛntrəl ˈeɪʒən kwiˈzin/) refers to the culinary traditions of Central Asia, a region that includes countries like Kazakhstan, Uzbekistan, Kyrgyzstan, Turkmenistan, and Tajikistan. The etymology of the term is derived from the geographical location of the region, which is centrally located in the Asian continent.

History

The history of Central Asian Cuisine is deeply rooted in the nomadic traditions of the region, with influences from Persian cuisine, Mongolian cuisine, and Russian cuisine. The cuisine is known for its hearty dishes, often based on mutton, beef, and horse meat, as well as various dairy products.

Ingredients

Central Asian Cuisine is characterized by the use of a variety of ingredients. Staple foods include mutton, beef, horse meat, and dairy products such as kumis, a fermented dairy product traditionally made from mare's milk. Other common ingredients include rice, wheat, and a variety of vegetables and fruits.

Dishes

Some of the most popular dishes in Central Asian Cuisine include plov, a rice dish often cooked with mutton, carrots, and onions; manti, a type of dumpling filled with meat or vegetables; and shashlik, a form of skewered and grilled meat.

Beverages

Traditional beverages in Central Asian Cuisine include tea, often served in a samovar; kumis, a fermented dairy drink; and vodka, a distilled spirit that was introduced to the region by the Russians.

External links

Medical encyclopedia article on Central Asian cuisine
Wikipedia's article - Central Asian cuisine

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Central Asian cuisine