Tajik cuisine: features and interesting recipes
Tajik cuisine has centuries-old traditions, its own characteristics and unique technology in the preparation of most dishes. To begin with, let us outline the main differences between it and others.
First, Tajik cuisine usespractically in all dishes a large number of meat semi-finished products and a few eggs, fish, cereals (as a rule, only buckwheat, oatmeal, pearl barley). The most common types of meat - goat, horse meat and lamb. Very rarely chicken and goose are used, and pork is never used.
Secondly, Tajik cuisine is different from othernational cuisines themes, beans and rice are added to the dishes in large quantities. In addition, flour products occupy one of the central places - brushwood, self-beads, threats, lagman, flat cakes and others.
Thirdly, there is a kind of thermal andprimary processing. So, meat for soup is usually broken with bones and fried, so that the broth acquired a special taste and a brownish hue. Since the bird usually removes the skin after cooking. Any ingredients, especially vegetables, are fried in a lot of fat.
Fourth, the preparation of dishes should be carried out in a cast-iron cauldron-cauldron, in a special pan-mantovarka or a saucepan with a liner, as well as on a grill and in special tonus.
Fifth, Tajik cuisine is a kitchen with an abundance ofseasonings, herbs and spices. Usually, they use red pepper, ziru, anise, barberry, saffron and others. In addition, spicy greens (sorrel, green onions, rajon, mint, parsley, dill and coriander) are added to the food. It is crushed and put in salads, first and second courses, and also in sour milk.
Sixth, the second course 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 howprepare national Tajik dishes. For example, pilaf is in Tajik, which has several cooking options. To be more precise, the characteristics of the recipe depend on the place of its origin.
Let us dwell in more detail on the traditionalmethod. Prepare four hundred grams of lamb, three glasses of rice, six carrots, one glass of fat, six onions, two spoons of national condiments and salt. Pre-soak the rice for several hours. Lamb cut into small pieces, onion finely chopped, and carrots cut into a neat straw. In the cauldron you need to bring the fat to a hot state, put a small bulb in it. Wait for it to turn brown and remove it. Then place the lamb bone there and pull it out exactly in a minute. In the kazan put the cut lamb, chopped carrots and onions. Thoroughly fry all ingredients. Then pour in the water, add the zir, barberry, pepper and salt. Boil on a small fire and fall asleep rice. We give a boil, close the cauldron and bring it to readiness.
Tajik pilaf is usually prepared with an introductionadditional, special components, thanks to which the dish will acquire new shades. Usually, in this capacity, a special variety of peas - chickpeas, it needs to be soaked for at least twelve hours. In addition, quince cubes and whole garlic heads are used. But such additions should be about two hundred and fifty grams per kilogram of raw rice.
If we rely on the Tajik traditions, thenRequires a special serving of all dishes. In accordance with them it is recommended to have dinner, sitting on special suf, and to eat at small tables. In a large bowl, usually served soup, and on a large round dish - the second. Together with him they usually take salads and vegetables on small plates. Be sure to serve green tea with cakes, fruits and sweets.