Tajik cuisine

Tajik cuisine, the traditional fare of Tajikistan, is a delightful blend influenced by Russian, Afghan, Iranian, and Uzbek culinary traditions. At the heart of this cuisine is plov, also known as osh, a savory rice dish cooked with shredded yellow turnip or carrot and meat, all fried in a special cauldron.

Another beloved dish is qurutob, which features dried balls of salty cheese dissolved in water and poured over flatbread. Meals often come with non, a ubiquitous flatbread found across Central Asia.

Beyond plov and qurutob, Tajik cuisine offers a variety of soups such as shurbo and piti, as well as meat soups with noodles like laghmon and ugro. Other popular dishes include manti (steamed meat dumplings), sambusa (pastries with various fillings), and belyash (deep-fried cakes stuffed with minced meat). Dairy products like chaka, a thick yogurt, and kaymak are also staples.

In the summer, Tajikistan's markets burst with fresh fruits like grapes, melons, pomegranates, and apricots. Tea is the go-to beverage, typically served hot in small, handle-less cups. The choykhona, or teahouse, serves as a social hub, much like a coffeehouse in other cultures.