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TAJIKISTAN Breakfast Appetizers & Soups

TAJIKISTAN Main Dishes

Lamb stew

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Nestled between Afghanistan, Uzbekistan, Kyrgyzstan and China, Tajikistan’s culinary traditions are greatly influenced by its neighboring countries as well as its previous rulers.

Tajikistan's cuisine is rich and diverse, featuring dishes like Osh (Pilaf), Qurutob, and Sambusa, influenced by its mountainous terrain and cultural history.

Osh (Oshi Palov): This is the national dish of Tajikistan, a flavorful rice pilaf made with meat (usually lamb or beef), carrots, and spices. It is often served during special occasions and is a staple at family gatherings. The preparation of Osh is considered an art, with each region having its own variations.
Qurutob: A traditional dish made from qurut (dried balls of salty cheese) dissolved in water, poured over pieces of flatbread, and topped with fried onions and fresh vegetables. It is particularly popular in southern Tajikistan and is often enjoyed communally.
Sambusa: These are triangle-shaped pastries filled with meat, herbs, or vegetables, similar to samosas. Sambusas are a popular snack and are often served at gatherings and celebrations.
Shirchoy: A traditional tea made with milk and salt, often enjoyed with meals. It reflects the hospitality of Tajik culture, where tea is a central part of social gatherings.
Mantu: These are steamed dumplings filled with minced meat and onions, often served with a yogurt sauce. Mantu is a beloved dish in Tajikistan and is similar to dumplings found in other Central Asian cuisines.

Ingredients and Influences

Tajik cuisine heavily relies on fresh and seasonal ingredients, including rice, meat, dairy products, and a variety of vegetables such as potatoes, onions, and carrots. The mountainous geography limits agricultural production, but the cuisine has adapted by utilizing available resources effectively. The culinary traditions are influenced by neighboring countries, including Iran, Afghanistan, and Uzbekistan, reflecting a rich history of cultural exchange.

Cultural Significance

Food in Tajikistan is not just about sustenance; it is a vital part of social life and hospitality. Meals are often shared among family and friends, and traditional practices emphasize the importance of offering bread and salt to guests as a symbol of warmth and friendship.

Tajikistan's culinary landscape offers a delightful experience for anyone looking to explore its rich flavors and cultural heritage. Whether you're enjoying a plate of Osh or sipping on Shirchoy, the food of Tajikistan is sure to leave a lasting impression.

Main
Lamb stew

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

Ingredients

4 pounds lamb shoulder, cut into 2 inch pieces
3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed and chopped
3 tablespoons tomato paste
3 tablespoons flour
salt and black ground pepper to taste
1 bouquet garni
1 tablespoon chopped parsley

Garnish:
1 pound carrots, peeled
1 pound white turnips, peeled
8 ounces green peas
8 ounces green beans, trimmed
8 ounces pearl onions, peeled
1 1/2 pounds potatoes, peeled

preparation

Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.

conversion of liquids

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Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp

Weights

Temperatures

Measures of non liquid ingredients

Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale Weight of specific 'ingredients in grams
Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 tablespoons
All-purpose wheat flour	120 g	90 g	80 g	60 g	40 g	30 g	15 g
All-purpose sifted wheat flour	110 g	80 g	70 g	55 g	35 g	27 g	13 g
White sugar	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Powdered sugar/Icing sugar	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar normally packed	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn flour	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Cornstarch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice (not-cooked)	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni (uncooked)	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous (uncooked)	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Quick oatmeal (uncooked)	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter / Margarine	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Fruits and légumes chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
chopped walnuts	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts /ground almonds	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Fresh bread crumbs (not packed)	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Dry bread crumbs	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Chocolate chips	150 g	110 g	100 g	75 g	50 g	38 g	19 g

1 2 3 4 5 6

Kilogramms :	kg
Gramms :	g
Pounds :	lb
Ounces :	oz

Degrees Celsius :	°C
degrees Fahrenheit :	°F

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