20 Most Delicious Tajik Cuisine Recipes
Source: Pixel-Shot, AdobeStockTajik cuisine is a true highlight of its country. Local culinary art has been shaped here for centuries, influenced by a semi-nomadic lifestyle. This contributes, on one hand, to diversity, and on the other, to an abundance of hearty and easy-to-prepare dishes. We share 20 of the best recipes!
1. Sambusa
Source: chebo.proAlso known as samsa, these are puff pastry turnovers with a meat filling.
You will need: 1 package of puff pastry, 650 g lamb, 2 onions, 1.5 tsp cumin, 1 egg, 2 tbsp water, spices, sesame seeds.
Preparation: Prepare minced lamb with onions, add cumin and spices. Mix the minced meat and refrigerate for half an hour. Roll out the dough, cut into pieces, place the filling on each, and form triangular turnovers. Whisk the egg with water, and brush the sambusa on top. Sprinkle with sesame seeds and bake in the oven for 20 minutes at 200 degrees Celsius, then another 10-15 minutes at 180 degrees Celsius.
2. Hissar
Source: realcooks.ruThe original recipe uses katyk for dressing, so if you can find it, replace the yogurt with it.
You will need: 2 potatoes, 1 carrot, 150 g beef, 100 g cucumbers, 1 onion, 1 bunch of herbs, 1/2 cup water, 1 tbsp vinegar, spices, 120 g yogurt.
Preparation: Slice the onion into rings and marinate it in water with vinegar for about 15 minutes. Boil potatoes, carrots, and beef until cooked. Dice the potatoes and carrots, slice the beef and cucumbers into strips, and chop the herbs. Add the onion rings and dress the salad with yogurt.
3. Navruz
Source: tovarisch.clubThis Tajik salad resembles a familiar vinaigrette, but is prepared a little differently.
You will need: 100 g potatoes, 60 g carrots, 60 g cabbage, 2 onions, 100 g apples, 60 g beets, 1 bunch of herbs, 2 tbsp vegetable oil, 3 tbsp sour cream.
Preparation: Boil potatoes, beets, and carrots until cooked and dice them. Finely shred the cabbage, slice the onion into half-rings, and dice the apple. Dress the salad with oil and sour cream, and add chopped herbs.
4. Kurutob
Source: tajikfood.blogspot.comAn interesting variation of serving flatbread with vegetables and cottage cheese.
You will need: 1 plain flatbread or lavash, 200 g cottage cheese, 150 ml milk, 2 cucumbers, 1 tomato, spices, 1 bunch of herbs.
Preparation: Blend the cottage cheese with milk and place it on a plate. Top with pieces of flatbread. Finely chop the tomatoes and cucumbers, and chop the herbs. Mix everything with spices and arrange on top.
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5. Pilita
Source: zen.yandex.ruPilita is a cookie that resembles our familiar "khvorost" (fried dough twists).
You will need: 300 g flour, 6 g pressed yeast, 120 ml warm water, vanilla, 20 ml vegetable oil.
Preparation: Knead elastic dough from all ingredients and leave in a warm place for 1 hour. Divide it into small balls, leave for another 15 minutes, and stretch each ball into a rope, fold this rope in half and twist. Fry the pilita in deep fat until golden.
6. Kazan-kabob
Source: womanadvice.ruThe recipe uses beef, but you can use any meat to your taste.
You will need: 1 kg beef, 100 g lamb fat, 2 kg potatoes, 3 tomatoes, 2 onions, 100 ml vegetable oil, 1 tbsp cumin, 2 tbsp spices, half a bunch of herbs.
Preparation: Cut the meat into large pieces and mix with spices. Add thinly sliced onion and tomatoes, and refrigerate for a couple of hours. Cut the potatoes into large pieces. Dice the lamb fat and render it in a cauldron with vegetable oil. Add the potatoes and fry until golden, stirring occasionally.
Set the potatoes aside. In the same fat, fry the meat until browned. Pour in a little water, and simmer covered for 20 minutes over low heat. Add the potatoes, and simmer for another 10 minutes, then remove from heat and sprinkle with herbs.
7. Ugro-plov
Source: timeout.ruUnusual Tajik pilaf, even without rice.
You will need: 2 cups flour, 1 egg, 2 tbsp water, 1 pinch salt, 3 onions, 1 tsp cumin, 300 g beef, 1 head garlic, 300 g carrots, 200 ml vegetable oil, spices.
Preparation: Knead elastic dough from salt, egg, water, and flour, leave it for half an hour and roll out thinly. Roll the dough into a log and cut into very thin noodles. Let the noodles dry a little and finely chop them into rice-sized pieces – this is ugro. Fry the ugro in hot oil.
Dice the beef, and julienne the onion and carrots. Fry everything together for 10 minutes in oil over high heat. Add spices, and pour in boiling water so that it covers the ingredients by 2 cm. After boiling, simmer for 25 minutes over low heat. Add the ugro and simmer a little more until cooked.
8. Pakhta
Source: karaokeludovic.ruAn interesting feature of this Tajik salad is that it is dressed with sour milk.
You will need: 250 g radish, 2 eggs, 1 bunch green onions, 1 bunch herbs, 3-4 tbsp sour milk, spices.
Preparation: Boil the eggs and slice them thinly. Finely chop all the herbs, grate the radish, season the salad and mix with sour milk.
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9. Kaurdak
Source: narsharabnn.ruClassic Tajik-style roast!
You will need: 250 g lamb, 300 g potatoes, 30 g lamb fat, 60 g root vegetables, 100 g onion, 50 g tomato paste, 10 g flour, spices.
Preparation: Cut the lamb into pieces, fry in fat until browned, add tomato paste and simmer for 30-40 minutes over low heat. Add flour and mix. Separately chop and fry the onion with root vegetables, and add them to the pot. Add sliced potatoes, mix everything, season, pour in a little water and simmer for another half hour.
10. Mastoba
Source: tajcafehalal.ruMastoba is a Tajik variation of a thick, hearty soup.
You will need: 600 g lamb, 1/3 cup rice, 1/2 cup sour milk, 600 g canned tomatoes, 3 onions, 6 potatoes, 1 turnip, 2 carrots, herbs, spices.
Preparation: Dice carrots, onions, and turnips, and fry for about 7 minutes until golden. Separately fry the coarsely chopped beef directly in the pot until golden. Pour in 1.5 liters of water, and cook for 1 hour, skimming off the foam. Add the fried vegetables and spices, and cook for another 10 minutes.
Add the tomatoes with their juice, and continue to cook for 10-15 minutes. Then add the rinsed rice and diced potatoes. After another 25 minutes, add the herbs, stir the mastoba and remove from heat. Before serving, dress the dish with sour milk.
11. Shahlet
Source: piqsels.comShahlet are traditional stuffed cabbage rolls, but they are quite different from ours.
You will need: 300 g beef, 1 onion, 2 cloves garlic, 6 caul fat membranes, 30 g rice, spices.
Preparation: Pass the onion, garlic, and beef through a meat grinder, add spices and rinsed rice, and mix the minced meat. Form small patties and wrap them in caul fat, like stuffed cabbage rolls. Fry the shahlet on all sides until browned.
12. Osh-tuglama
Source: 5-tv.ruLiterally translated, it's just meat with rice. A kind of dietary version of pilaf!
You will need: 600 g lamb, 3 carrots, 2 cups rice, 240 g lamb fat, 2 onions, 1 bunch green onions, spices.
Preparation: Boil two carrots with lamb until cooked. Finely chop the remaining carrot with onion and fry in lamb fat. Place the rice on top of the vegetables, sprinkle with spices, and pour in the prepared broth. Simmer everything covered for about half an hour. Shred the boiled meat and carrots, and serve with rice. Sprinkle the osh-tuglama with chopped green onions.
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13. Pumpkin Manti
Source: de-fragrance.ruWe suggest diversifying the filling and adding aromatic pumpkin to the minced meat.
You will need: 3.5 cups flour, 1 cup water, 1 egg, 0.5 tsp salt, 700 g beef, 300 g pumpkin, 1 onion, spices.
Preparation: Knead elastic dough from flour, salt, egg, and water, and leave it for half an hour. Prepare minced beef, finely chop the onion, grate the pumpkin, add spices, and mix the filling. Divide the dough into portions, roll out small flatbreads, and place the filling on top. Pinch the edges and cook the manti in a steamer for 35-45 minutes.
14. Ugro Soup
Source: 1didi.ruUgro is a type of homemade noodle used in various dishes.
You will need: 1 onion, 1 carrot, 1 potato, 1 tbsp tomato paste, 100 g minced meat, 2 L water, spices, 1 egg, 1 tsp salt, 2 cups flour.
Preparation: Mix egg, flour, salt, and 50 ml warm water into an elastic dough. Leave it for half an hour. Finely chop the onion, carrot, and potato. Add part of the onion to the minced meat, and fry all other vegetables for 5-7 minutes. Add tomato paste to them, fry for another couple of minutes, pour in water, and bring to a boil.
Season the minced meat with onion and form small meatballs. Add them to the boiling water and cook for 15 minutes. Roll out the dough into a thin sheet and cut into small strips, about 3 mm wide and 4 cm long. Add the desired amount of noodles to the soup, and freeze the rest. Season the soup and cook for another 5 minutes.
15. Chalpak with Onion
Source: make-eat.ruQuick and delicious Tajik flatbreads that can even be prepared for breakfast.
You will need: 300 g flour, 1 onion, 2 bunches of herbs, 3/4 cup water, 1 tsp salt, spices, 3 tbsp vegetable oil.
Preparation: Finely chop the onion and herbs, and mix with vegetable oil and spices. Add water and sifted flour, salt, and knead a firm dough. Divide it into 8 parts, roll into flatbreads, and fry them on both sides in a pan with a little oil.
16. Oshi Tupa
Source: bluemorphotours.ruAnother variation of a hearty meat soup in Tajik cuisine!
You will need: 200 g lamb, 1 cup chickpeas, 1 turnip, 2 onions, 30 g lamb fat, 1 tbsp tomato paste, 1 bunch of herbs, 200 g flour, 1 egg, spices.
Preparation: Soak chickpeas overnight. Thinly slice the turnip and onion. Separately cut the lamb and fry in fat until browned. Add the onion, fry until golden, then add tomato paste and a little water. Simmer everything for about 15 minutes.
Pour water over the meat with onions, add turnip with chickpeas, and cook the soup for 40 minutes. Knead elastic dough from flour with egg, roll out thinly, cut into small squares – this is tupa. Add the tupa to the soup, season, and cook for another 15-20 minutes.
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17. Susamyr with Liver
Source: profile.ruA very tender Tajik dish, baked in pots.
You will need: 500 g liver, 2 onions, 200 ml sour cream, 2 tbsp water, 1.5 tbsp flour, 80 g hard cheese, spices.
Preparation: Finely chop the onion and fry until translucent. Cut the liver into pieces, add to the onion and fry for another 5 minutes. Season and arrange everything in pots. Heat sour cream with water and flour on the stove, and cook until thickened. Pour over the liver, sprinkle with grated cheese, and bake in the oven for 20-25 minutes at 190 degrees Celsius.
18. Khushany
Source: pinterest.comTajik dumplings are interesting because they are not boiled, but fried in a cauldron.
You will need: 2 cups flour, 1 tbsp vegetable oil, 1 tbsp salt, 3/4 cup water, 250 g minced meat, 2 onions, spices.
Preparation: Knead elastic dough from flour, salt, vegetable oil, and cold water. Leave it for half an hour. Finely chop 2 onions and mix with minced meat. Add spices and beat the minced meat. Roll out the dough into thin squares, place the filling on each, and beautifully pinch the edges. Fry the khushany in deep fat or a cauldron with plenty of oil.
19. Shurbo
Source: pigmine.ruAn easy-to-prepare Tajik soup for every day.
You will need: 300 g meat of your choice, 5 potatoes, 4 carrots, 100 g chickpeas, 1 bell pepper, 1 onion, spices.
Preparation: Soak chickpeas overnight and boil them with the meat until half-cooked. Coarsely chop all vegetables, and add them to the pot. Cook the soup for another 20 minutes, season, and cook until done.
20. Katlama
Source: ideireceptov.ruFamous Tajik flatbreads baked in the oven!
You will need: 100 ml milk, 100 ml water, 50 ml vegetable oil, 3 cups flour, 40 g butter, 1 tsp baking powder and salt each, 1 egg yolk.
Preparation: Mix room temperature water and milk with oil and salt. Add sifted flour with baking powder, knead the dough, and leave it for half an hour. Divide the dough into 2-3 parts, roll out thinly, and brush with melted butter. Stack the layers on top of each other, roll into a log, then coil the log into a spiral, and refrigerate for half an hour. Brush the katlama with egg yolk and bake in the oven for 40 minutes at 180 degrees Celsius.
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