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Culinary traditions of Central Asia
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, and Russian cultures, as well as the culinary traditions
Central_Asian_cuisine
regions. Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. Bukharan Jewish cuisine – cuisine of the
List_of_Asian_cuisines
Culinary traditions of Asia
Asian cuisine encompasses several significant regional cooking styles of Asia: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and
Asian_cuisine
Culinary traditions of South Asia
South Asian cuisine includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri
South_Asian_cuisine
Characteristic style of cooking practices and traditions
East Asian cuisine, South Asian cuisine, Southeast Asian cuisine, Central Asian cuisine and West Asian cuisine. Ingredients common to East Asia and Southeast
Cuisine
Food of former Soviet Union Koreans
City, serves Central Asian cuisine alongside Koryo-saram cuisine. The cuisine is also considered so distinct from South Korean cuisine (in part because
Koryo-saram_cuisine
Type of dumpling popular in Central and West Asia
in Uyghur cuisine and Central Asian cuisine, but also in West Asia, South Caucasus, and the Balkans. Manti is also popular in Turkish cuisine, and it is
Manti_(food)
Culinary traditions of Uzbekistan
of peoples across Central Asia. Grain farming is widespread in Uzbekistan, making breads and noodles an important part of the cuisine, which has been described
Uzbek_cuisine
Shanxi cuisine Tianjin cuisine Xuzhou cuisine Central Chinese Cuisine Anhui cuisine Jiangsu cuisine Huaiyang cuisine Shanghai cuisine Haipai cuisine Zhejiang
List_of_cuisines
Central Asian rice dish
down within families and communities. Pilaf Biryani Kabuli palaw Central Asian cuisine "Plov: Uzbekistan's rice dish with 'sexual power'". www.bbc.com
Uzbek_plov
Culinary traditions of Kazakhstan
Cultural interactions have opened up the Central Asian land to dishes from around the world. The majority of Kazakh cuisine is tört tülik mal (төрт түлiк мал)
Kazakh_cuisine
Culinary traditions of Turkmenistan
Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. Turkmen seminomadic culture revolved around animal husbandry
Turkmen_cuisine
Culinary traditions of Kyrgyzstan
the Kyrgyz version of what is generally referred to as plov in Central Asian cuisine. It consists of pieces of meat (generally mutton or beef, but sometimes
Kyrgyz_cuisine
Culinary traditions of the Soviet Union
cuisine Georgian cuisine Kazakh cuisine Komi cuisine Kyrgyz cuisine Moldovan cuisine Mordovian cuisine Ossetian cuisine Russian cuisine Sakha cuisine
Soviet_cuisine
Culinary traditions of Iran
cuisines over the ages, among them Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and
Iranian_cuisine
Savoury pie
Samsa is a savoury pastry in Central Asian cuisines. It is a bun stuffed with meat and sometimes with vegetables. In the countries of Kazakhstan, Kyrgyzstan
Samsa_(food)
Uyghur noodle dish
and Central Asia. Ashgate Publishing, Ltd. pp. 192–193. ISBN 978-0-7546-7041-4. "Uyghur Laghman | Introduction to a Tasty, Traditional Uighur Cuisine!"
Laghman_(food)
Culinary traditions of Awadh
divided into traditional Awadhi cuisines and Nawabi cuisines. The cooking styles of Lucknow are similar to those of Central Asia, the Middle East, and northern
Awadhi_cuisine
Central Asian dish of meat with noodles
lit. 'five fingers') is a meat, noodles, and onion broth dish in Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and
Beshbarmak
Central Asian dumpling dish
Iranian, Tajik, Turkish, Uzbek, Uyghur, and other Central Asian cuisines. The dough for Central Asian chuchvara or tushbera is made with flour, eggs, water
Joshpara
Culinary traditions of the Kurdish people
Bulgarian cuisine Caucasian cuisine Central Asian cuisine Cypriot cuisine Georgian cuisine Greek cuisine Iranian cuisine Levantine cuisine Mediterranean
Kurdish_cuisine
Culinary traditions of the Uyghur people
Province. Scholars note that Uyghur cuisine developed through Silk Road exchanges, combining Turkic, Persian, and Central Asian influences.[citation needed]
Uyghur_cuisine
Traditional cuisine of Tajikistan
Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Iranian, Afghan, Russian, Chinese, and Uzbek cuisines. Palov or palav
Tajik_cuisine
Traditional cuisine of the Bukharian Jewish community
Bukharan Jewish cuisine is the traditional cuisine originating from the Bukharian Jewish community of Central Asia, who now mostly reside in Israel and
Bukharan_Jewish_cuisine
Culinary traditions of Turkey
and its diaspora. It developed primarily from Ottoman cuisine, which synthesized Central Asian culinary traditions with Mediterranean and Middle Eastern
Turkish_cuisine
Sour dairy product, popular in Central Asia and Northern Middle East
is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk
Kashk
Roasted flour for cereal
Gyabrag Gofio Hardtack Kama (food) Misutgaru Parched grain Sattu Tibetan cuisine List of porridges List of Tibetan dishes Chen, WY., Yang, T., Yang, J.
Tsampa
Type of wheat flour
subcontinent. It is a super-refined[citation needed] wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits. Some
Maida_(flour)
Deep-fried snack/ turnover
shingaras, with green chutney The samsa is a savoury turnover in Central Asian cuisines such as that of Uzbekistan. It consists of a pastry stuffed with
Samosa
Traditional Uzbek, Tajik dish
The soup is always prepared using the frying method typical of Central Asian cuisine, similar to some types of shurpa, and fundamentally differs from
Mastava
Cuisine of the Cossack people of Russia and Ukraine
elements of various traditions, including European, Caucasian and Central Asian cuisines. Many Cossack hosts were named after rivers along which their members
Cossack_cuisine
Cuisine of the Pashtuns
Pashtun cuisine (Pashto: پښتنۍ خواړه) refers to the cuisine of the Pashtun people and is covered under Afghan, Central Asian and South Asian cuisines. It
Pashtun_cuisine
Culinary traditions of Iraq
al-Warraq Arab cuisine Armenian cuisine Assyrian cuisine Azerbaijani cuisine Central Asian cuisine Iranian cuisine Levantine cuisine List of dishes from
Iraqi_cuisine
Middle Eastern and South Asian meatballs
meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas
Kofta
Culinary traditions of Cambodia
Cambodian cuisine is the national cuisine of Cambodia. It reflects the varied culinary traditions of different ethnic groups in Cambodia, central of which
Cambodian_cuisine
Rice dish in which grains do not stick
served plain. Central Asian, South Asian, Iranian and Caribbean cuisine are some with distinctive styles of making pilaf. In Afghan cuisine, Kabuli palaw
Pilaf
Persian meat dish
for a long time that is an ingredient in South Asian cuisine, Central Asian cuisine and Iranian cuisine. In India, most gosht dishes include goat or mutton
Gosht
Koryo-saram spicy marinated carrot dish
salad, is a spicy marinated carrot salad. It is a dish in Koryo-saram cuisine, and is a variant of banchan. Koryo-saram (ethnic Koreans located in post-Soviet
Morkovcha
Traditional Karakalpak meat and dumplings dish
cuisines of Central Asia Palaw - rice and meat dish common to Central and West Asia Manti - meat dumpling dish common to Central Asia and West Asia Wikimedia
Juweri_gurtik
Disc-shaped frying pan originating from the Indian subcontinent
are used in the cuisines of South, Central, and West Asia, as well as of the Balkans. The tawa is also used in Indo-Caribbean cuisine. In Iran, the Persian
Tava
Russian chef (born 1962)
television appearances and books. He is particularly associated with Central Asian cuisine, but has also popularized dishes from the Caucasus, the Balkans
Stalik_Khankishiev
music of Central Asia is rich and varied and is appreciated worldwide. Meanwhile, Central Asian cuisine is one of the most prominent cuisines of Asia, with
Ethnic_groups_in_Asia
Cuisine indigenous to Europe
European cuisine (also known as Continental cuisine) comprises the traditional cuisines of the various countries in Europe. The cuisines of European countries
European_cuisine
Iranian fermented milk drink
doogh during lunch at work or school.[citation needed] Ash-e doogh Iranian cuisine "استاندارد دوغ ساده - سازمان ملی استاندارد". www.inso.gov.ir. Retrieved
Doogh
there is a certain centrality to the general ingredients used. Terms used the recipes of varied Indian and other South Asian sub-cuisines sometimes tend to
List of plants used in Indian cuisine
List_of_plants_used_in_Indian_cuisine
Yogurt-based, salted drink
also ayryan) is a cold savory yogurt-based beverage found throughout Central Asia, the Balkans, and the Middle East. The drink is a heterogeneous mixture
Ayran
Culinary traditions of Northern India
cuisine include: Awadhi cuisine Bhojpuri cuisine Cuisine of Bihar Braj cuisine Chhattisgarhi cuisine Dogri cuisine Haryanvi cuisine Kashmiri cuisine Kumaoni
North_Indian_cuisine
Food and cuisine of the Hazara people in central Afghanistan
influenced by Central Asian, South Asian cuisines and shares similarities with neighboring regional cuisines in Afghanistan and Central Asia.[citation needed]
Hazara_cuisine
Salad from Central Asia
Шакароб; achchiq-chuchuk, achuchuk) is a simple salad originating from Central Asia, which consists of thinly sliced tomatoes and onions, with salt and black
Shakarap
Butter made from yak milk
texture closer to that of cheese. Among herder communities in Central, North, and East Asia, yak butter is a staple food and a trade commodity. It is integral
Yak_butter
Type of tea drinking bowl
romanized: kasä) is a small ceramic bowl used throughout Central Asia for drinking tea. It is similar to the East Asian chawan. Piyālas may be used for other beverages
Piyāla
Variety of meat dishes originating in the Middle East
serving. South Asia has a rich kebab tradition with a great variety of different kebab dishes. Many modern kebabs in Indian subcontinental cuisine (Bangladeshi
Kebab
Levantine dish of cooked eggplant
and has a smoky taste. It is a typical meze (starter) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread. The
Baba_ghanoush
Cuisine of the Ottoman Empire and its region
distant contexts. Ottoman cuisine developed through long-term interaction among culinary traditions associated with Central Asia, the Persian and Arab region
Ottoman_cuisine
Sausage of Balkan to Central Asian origin
which is consumed in several Anatolian, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained
Sujuk
Yogurt thickened by draining whey
Strained yogurt is widely eaten in Balkan, Middle Eastern, Central Asian, and South Asian cuisines, where it is often used in cooking, as it curdles less
Strained_yogurt
Form of shish kebab
traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as shashlik across much of
Shashlik
Dishes developed in the Mughal Empire
hybridized, pluralistic Persianate culture. As such, Mughlai cuisine introduced Central Asian styles of food to Hindustan, and new methods of cooking. They
Mughlai_cuisine
Fermented dairy product
eponymously black and is produced in Iran, Afghanistan, Tajikistan and other Central Asian countries. Lighter variants and variants made from other kinds of whey
Qaraqorut
Northeast European/Baltic, Caucasian, Central Asian, Siberian, East Asian and Middle Eastern influences. Russian cuisine derives its varied character from
List_of_Russian_dishes
South Asian and Tibetan drink
portal Asia portal Food portal Masala chai Noon chai Bulletproof Coffee List of butter dishes List of Tibetan dishes Suutei tsai Tibetan cuisine "Food
Butter_tea
Fried/baked filled bun common in Eastern European cuisine
boat-shaped buns with a variety of fillings in Russian and Eastern European cuisine in general. Pirozhki are a popular street food and comfort food. They are
Pirozhki
Creamy dairy food similar to clotted cream
cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, most Turkic regions on the Eurasian Steppe, the Caucasus, Turkey, most
Kaymak
Central Asian meat dish
various spellings, is a traditional meat dish made in Central Asia. Kuurdak is known in Turkish cuisine as kavurma, usually made from lamb, mutton, beef,
Kuurdak
Ethnic Koreans in the former USSR
Extremist Forces of Central Asian Countries after 9/11" (PDF), in Charles Hawkins; Robert Love (eds.), Proceedings of the Central Asia Symposium, Monterey
Koryo-saram
Culinary traditions of Thailand
been influenced by other cuisines such as Asian, European or Western countries. Central Thai: cuisine of the flat and wet central rice-growing plains, site
Thai_cuisine
Restaurant in Toronto, Ontario, Canada
Queen Street in the Beaches. The Georgian (also sometimes described as Central Asian) menu includes khachapuri, lavashi, and Georgian-style barbecue platters
Tiflisi_(restaurant)
Culinary traditions of Chinese Muslims
Iranian and South Asian cuisines, notably mutton and spices. Much like other northern Chinese cuisines, Chinese Islamic cuisine uses wheat noodles as
Chinese_Islamic_cuisine
Type of South Asian green tea
It is widely consumed in Pakistan, Afghanistan, and some regions of Central Asia. Kashmiri kahwah is made by boiling green tea leaves with local saffron
Kahwah
Culinary traditions of Hmong people
Hmong cuisine comprises the culinary culture of Hmong people, an Asian diaspora originally from China who are present today in countries across the world
Hmong_cuisine
Stew of lamb, okra and tomatoes
Middle Eastern, Balkan, North African, East African, Persian, and Central Asian cuisines and served as main courses. Besides okra, they often include lamb
Okra_stew
Culinary traditions of Yunnan
Yuan dynasty (i.e. Central Asian settlement in Yunnan), and the proximity and influence of India and Tibet on Yunnan. Yunnan cuisine is gaining popularity
Yunnan_cuisine
Culinary traditions of the Central African Republic
Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture
Cuisine of the Central African Republic
Cuisine_of_the_Central_African_Republic
Ethnic cuisine of the Hakka people
in Hakka cuisine are listed as follow: In India, Pakistan and other South Asian countries, there is something locally known as "Hakka cuisine." This variation
Hakka_cuisine
Common dishes throughout Europe
distinguishes European cooking from cuisines of Asian countries and others. Compared with traditional cooking of Asian countries, for example, meat is more
List_of_European_cuisines
Culinary traditions of New Zealand
The cuisine of New Zealand has historical influences from British cuisine and Māori culture. As an island nation with a primarily agricultural economy
New_Zealand_cuisine
Culinary tradition
similarities with neighboring regional cuisines, so it is mainly influenced by Central Asian, Persian, and South Asian cooking. However, cooking methods vary
Afghan_cuisine
Food produced by bacterial fermentation of milk
and sugar are often added. Lassi is a yogurt-based beverage in South Asian cuisine that may be salty or sweet, and may be flavored with rosewater, mango
Yogurt
Flatbread from Turkish and Central Asian cuisines
pronounced [ɢæmʲbʲĭɾ]) is a fried layered bread common in the cuisines of Central Asia, Pakistan and Turkey. Look up katlamak in Wiktionary, the free
Qatlama
Fermented grain-based beverage
Boza, also bosa or bozo, is a fermented beverage originating from Central Asia. It is one of the oldest Turkic beverages.. It is made in Turkey, Albania
Boza
Stuffed phyllo pastry
element of Ottoman cuisine, and may have been present at the Ottoman court, though there are also indications it was made among Central Asian Turks. While other
Börek
Culinary traditions of Mongolia
with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine. Mongolia is one of few Asian countries where rice is not a main
Mongolian_cuisine
Regional cuisine from the Punjab region of India and Pakistan
Punjabi cuisine is a culinary style originating in the Punjab, a region in South Asia, which is now divided into an Indian part to the east and a Pakistani
Punjabi_cuisine
Culinary traditions of Nepal
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to cultural diversity and geography of Nepal and
Nepalese_cuisine
Type of flatbread
The technique has been in use for some five thousand years in Central and West Asia and the Indian subcontinent. It may be leavened or unleavened. It
Tandoor_bread
Russo-Korean stuffed dumpling
bun or dumpling associated with Sakhalin Korean and Koryo-saram cuisines, the cuisines of ethnic Koreans of the former Soviet Union. It is typically filled
Pyanse
Broad culinary traditions
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America
Latin_American_cuisine
Culinary traditions of Pakistan
Pakistani cuisine (Urdu: پاکستانی پکوان, romanized: pākistānī pakwān) is a blend of regional cooking styles and flavours from across the Indian subcontinent
Pakistani_cuisine
Topics referred to by the same term
descending from Asia Asian culture, the culture of the people from Asia Asian cuisine, food based on the style of food of the people from Asia Asian (cat), a
Asian
Culinary traditions of Canada
As much of Canadian cuisine is coloured by the adaptation and development of dishes brought over by European, and later Asian, settlers, there is a
Canadian_cuisine
Culinary traditions
such as Yājñavalkya Smṛti. Filipino cuisine was influenced by Indian cuisine. Later, arrivals from Arabia, Central Asia, and centuries of trade relations
Indian_cuisine
Class of stews, broths, and stocks
Iranian cuisine, yakhni is a meat stew akin to khoresh, while yakhni-polow is a pilaf cooked in a stew. In Arab, Albanian, Greek, and Turkish cuisines, it
Yahni
Filipino-American cuisine Greek-American cuisine Indigenous cuisine of the Americas Italian-American cuisine Mexican-American cuisine Cuisine of the Seventh Day Adventists
List of American regional and fusion cuisines
List_of_American_regional_and_fusion_cuisines
Culinary traditions of Laos
of Lao script. Lao cuisine or Laotian cuisine (Lao: ອາຫານລາວ, pronounced [ʔàː.hǎːn láːw], RTGS: ahan lao) is the national cuisine of Laos. The staple
Lao_cuisine
Culinary traditions of regions of India
in North India (especially Uttar Pradesh). The cuisine is strongly influenced by Central Asian cuisine, the region where the Chagatai-Turkic Mughal rulers
Indian_regional_cuisines
Cuisine of the Caribbean
Caribbean cuisine is a fusion of West African, Creole, Amerindian, European, Latin American, Indian/South Asian, Chinese, Javanese/Indonesian, North American
Caribbean_cuisine
Culinary traditions of Indonesia
Indonesian cuisine is a collection of regional culinary traditions of the various ethnic groups that form the archipelagic nation of Indonesia. There
Indonesian_cuisine
Cafe-type business serving tea
Laudan, Rachel. Cuisine and Empire: Cooking in World History. University of California Press, 2015. Laudan, Rachel (2013). Cuisine and Empire. Berkeley
Teahouse
Uzbek bread originating from Samarkand
him bread made in Samarkand.[better source needed] Uzbek cuisine Tandyr nan Central Asian cuisine "Les plats traditionnels à déguster en Ouzbékistan - Silk
Samarkand_non
Japanese regional cuisine of the city of Nagoya
Nagoya cuisine (名古屋めし, Nagoya meshi) is a Japanese regional cuisine of the city of Nagoya and surrounding region in Central Japan. Due to differences in
Nagoya_cuisine
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