Tajik cuisine has centuries-old traditions, its own characteristics and unique technology in the preparation of most dishes. To begin with, we highlight the main differences between it and others.
Firstly, Tajik cuisine uses a large number of semi-finished meat products and a few eggs, fish, cereals in almost all dishes (usually only buckwheat, oat, pearl barley is used). The most common types of meat are goat meat, horse meat and lamb. Chicken and goose meat are very rarely used, and pork is never used.
Secondly, Tajik cuisine differs from other national cuisines in that legumes and rice are added to dishes in large quantities. In addition, flour products occupy one of the central places - brushwood, sam-bus, ugro, lagman, tortillas and others.
Thirdly, there is a kind of heat and primary processing. So, meat for soup is usually chopped with bones and fried so that the broth gets a special taste and a brownish tint. Poultry is usually skinned after cooking. Any ingredients, especially vegetables, are fried in large amounts of fat.
Fourth, cooking should be done in a cast-iron cauldron - a cauldron, in a special saucepan - a pressure cooker or a saucepan with an insert, as well as on the brazier and in special tones.
Fifth, Tajik cuisine is a cuisine with an abundance of seasonings, herbs and spices. Usually used red pepper, zira, anise, barberry, saffron and others. In addition, spicy greens (sorrel, green onions, raikhon, mint, parsley, dill and cilantro) are added to food. It is crushed and put in salads, first and second courses, as well as in sour milk.
Sixth, second courses usually have a semi-liquid consistency. Therefore, they serve food in bowls with different capacities, use oval and round dishes, vases, trays, teapots and vases.
Now let us dwell in more detail on how to cook national Tajik dishes. For example, Tajik pilaf, which has several cooking options. To be more precise, the features of the recipe depend on the place of its occurrence.
Let us dwell in more detail on the traditional method. Prepare four hundred grams of lamb, three glasses of rice, six carrots, one glass of fat, six onions, two tablespoons of national seasonings and salt. Pre-soak the rice for several hours. Cut the lamb into small pieces, chop the onion finely, and cut the carrots in the form of a neat straw. In a cauldron, you need to bring the fat to a hot state, put a small onion in it. Wait until it turns brown and remove it. Next, place the lamb bone there and pull it out exactly after a minute. In the cauldron, put chopped lamb, chopped carrots and onions. Fry all ingredients thoroughly. Then pour water, add cumin, barberry, pepper and salt. Boil over low heat and fall asleep rice. Let’s boil, close the cauldron and bring to readiness.
Tajik pilaf is usually prepared with the introduction of additional, special ingredients, due to which the dish will gain new shades. Usually, a special kind of pea — chickpea — appears in this capacity; it must be soaked for at least twelve hours. In addition, quince cubes and whole heads of garlic are used. But such supplements should be approximately two hundred and fifty grams per kilogram of raw rice.
If you rely on Tajik traditions, then a special presentation of all dishes is required. In accordance with them, it is recommended to have dinner, sitting on special souffes, and eat at small tables. Soup is usually served in a large bowl, and a second on a large round dish. Salads and vegetables on small plates are usually taken out with it. You will definitely need to serve green tea with tortillas, fruits and sweets.
Enjoy your meal!