Baku Kitchen! An independent reference of traditional food

Tajikistan

Tajikistan’s food is built around pamir and Persian-rooted mountain cuisine; flatbread torn into shared platters of yogurt and onions. Look for Qurutob (flatbread torn into kurut-yogurt sauce with onions; national dish, shared), Oshi palav (uNESCO-listed pilaf of rice, carrots and meat eaten from one dish) and Laghman (pulled noodles in spiced meat-vegetable broth). Tajikistan’s national dish: qurut sauce poured over torn fatir bread with onions and herbs, eaten by hand from a shared platter. This atlas has 30 Tajikistan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

30 dishes.

ChakkaChakkastrained sour yoghurt with herbs, eaten with nonDamlamaDamlamalayered meat and vegetables steamed in their own juicesDughDughsalted yoghurt drink with herbs, served cold through the summerFatirFatirflaky layered bread rolled with fat and baked in a tandoorGreen teaGreen teagreen tea opening and closing every mealHalimHalimhearty spiced lentil and meat soup, late-night favoriteHalvoHalvodense flour-sugar-oil sweet in many regional stylesJurghotJurghotthick soured milk eaten with bread or thinned for drinkingKallapochaKallapochaSheep head and trotters boiled long into a rich gelatinous morning broth.KulchaKulchaSmall round tandoor bread stamped in the centre, eaten with tea.LaghmanLaghmanhand-pulled noodles fried or in broth with peppers; Dungan heritageMantuMantuSteamed beef-and-onion dumplings topped with yoghurt, lentils and dried mintMastobaMastobaRice and vegetable soup with lamb, finished with plenty of sour milk.NabotNabotAmber rock sugar crystals dissolved in green tea or sucked alongside it.NishalloNishallowhipped marshmallow-like sugar cream made for RamadanNonNontandoor flatbread treated with reverence, never wastedOshi palavOshi palavUNESCO-listed pilaf of rice, carrots and meat eaten from one dishOshi siyoalafOshi siyoalafPamiri noodles cooked with wild mountain herbs and sour milkQaymoqQaymoqThick clotted cream eaten at breakfast with hot bread, honey and tea.QurutQurutRock-hard dried salted whey balls, soaked and pounded into a tangy white sauceQurutobQurutobflatbread torn into kurut-yoghurt sauce with onions; national dish, sharedSambusaSambusaDeep-fried triangle of pastry stuffed with spiced beef or beansShakarobShakarobtomato, onion and herb salad dressed with sour milkShashlikShashlikmarinated meat skewers grilled over coalsShirchoyShirchoysalted milk tea with butter, Pamiri breakfast warmthShurboShurboslow lamb soup with potato and chickpeasSumanakSumanakdark sweet paste of sprouted wheat, cooked all night for NavruzTushberaTushberasmall meat dumplings in broth, the Tajik pelmeniUgroUgroHand-cut thin noodles simmered in meat broth with herbs and sour milk.ZardoluZardoluSun-dried apricots eaten with nuts and tea, the kernels cracked and eaten too.

  • Oshi palav

    UNESCO-listed pilaf of rice, carrots and meat eaten from one dish. Ready in 40 min prep and 1 hr 30…

  • Chakka

    Strained sour yoghurt with herbs, eaten with non. 15 min to prepare. Makes about 500 g. A cheese & dairy…

  • Damlama

    Layered meat and vegetables steamed in their own juices. Ready in 30 min prep and 2 hr cooking. 8 servings.…

  • Dugh

    Salted yoghurt drink with herbs, served cold through the summer. 10 min to prepare. 1.5 litres. A drink recipe from…

  • Fatir

    Flaky layered bread rolled with fat and baked in a tandoor. Ready in 30 min prep and 20 min cooking.…

  • Green tea

    Green tea opening and closing every meal. Ready in 5 min prep and 5 min cooking. 1 pot. A drink…

  • Halvo

    Dense flour-sugar-oil sweet in many regional styles. Ready in 15 minutes prep and 50 minutes cooking. One tray, about 24…

  • Halim

    Hearty spiced lentil and meat soup, late-night favorite. Ready in 20 min prep and 3 hours cooking. 8 servings. A…

  • Jurghot

    Thick soured milk eaten with bread or thinned for drinking. Ready in 15 min prep and 15 min cooking. Makes…

  • Kallapocha

    Sheep head and trotters boiled long into a rich gelatinous morning broth. Ready in 1 hour prep and 7 hours…