Central Asian cuisine

Central Asian cuisinehas been influenced byPersian,Indian,Arab,Turkish,Chinese,Mongol, andRussiancultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations ofUyghur,Slav,Korean,Tatar,DunganandGerman peopleto the region.
Nomadic peoples of theEurasian steppehad simplesubsistence dietsbased primarily ondairy products, and to a lesser extent game and plant-based foods.Excavations atAdji Kuiin theKarakum Desertof Turkmenistan have shown the site was occupied between 2400 and 1300 BC.Archaeobotanical evidence has shown that crop diffusion was ongoing across the mountain valleys and oasis towns of Central Asia as early as the3rd millennium BC. The earliest evidence of domesticated grains bring used by nomadic herders (2800 to 2300 BC) has been found at the Tasbas andBegashsites of the Kazakh highland steppe.Triticum turgidumandpanicum miliaceumfound at highland campsites in Central Eurasiarepresent the first known transmission of these domesticated grains from China and the region south of the Syr Darya river into Central Eurasia.
Central Asian cooking techniques were influenced by the lack of water.Poplar trees,saxauland animal dung were the primary fuel sources used intandyrovens, designed to maximize the heat gained from the limited supply of fuel, whereflatbread,samsaand meats were cooked. Soups, stews and steamed dumplings were cooked in single cauldron pots.
Persian cuisine in the golden age of Iran was highly sophisticated with ingredients from China and the Mediterranean. Turkic influence was seen inmantidumplings, wheat porridge calledsumalakand assorted dairy products.Mahmud al-Kashgaridescribespit cooking, baking in earthenware and grilling.Even after the disruption of the 13th centuryMongol invasions, Iranian and Turkic culinary traditions carried on inOttoman palace cuisineand have survived into the 20th century.
Timur's empire is considered the last significant Central Asian Empire of the 14th century, covering the territories of modern-dayBaghdad, theVolgaandDelhi. TheMughal Empire, founded byBabur, a descendant of Timur, was noted for cultural achievements, among this a sophisticated cuisine that blended Indian and Persian elements into a unique style. Fragrant spices like nutmeg, cinnamon and mace were used to flavor dishes, that were served with thick sauces made from yogurt and crushed nuts. The rice pilafs were sophisticated. Desserts were flavored with rose. Modern Indian cuisine is heavily influenced by Mughal cuisine, including the grilled tandoori meats and yogurt sauces.
The culinary cultures of Central Asia may be divided as follows: nomadic or urban; highland or lowland; and Mongol, Turkic or Iranian. The nomadic diet based on meat and dairy products is found in Turkmenistan, Kazakhstan and Kyrgyzstan. While lamb and beef, breads, baked pies and homemade noodles are common across the region,besh barmak(a lamb dish eaten with the hands) and horse meat are found only in some regions, mostly Kazakhstan and Kyrgyzstan.
The typical dishes of the settled Turkic peoples - Uzbek and Uighurs - are pilafs,kebabs, stews, noodles, tandyr flatbreads and savory pastries. The Iranian cultural influence is seen in thecuisine of Tajikistanand southern Uzbekistan, reaching into northern Pakistan and India, where rice and stewed vegetable dishes are more elaborately spiced.
Some common ingredients and flavors can be found in the varied cuisines of region. These include generous use of tail fat from sheep andonion, hot peppers, black pepper, cumin, sesame seed,nigella, basil, cilantro, parsley, mint and dill. These are used in all sorts of dishes including soups, salads and pilafs. Less common are cinnamon and saffron.
Tea is the most popular beverage. Green tea with cream is more common inKyrgyz cuisine, while black tea is more common in Kazakhstan and Uzbekistan.Achaikhanais a Central Asianteahousewhere people gather to socialize over tea. Traditional dishes are served likeshorpo(soup),shashlik(grilled meats),mastoba,manty,pilovandsamsa.
Kumisis a traditional drink of theTurkic peoplesof Central Asia. It is afermented dairy producttraditionally made frommare's milkordonkey milk.
A meal typically begins with tea or freshtandyr nanbread, followed by soup (shorpo) or pulled noodles (lagman). The main course is often apilovdish with meat, rice and carrots; hundreds of variations of the basic pilov are possible with the addition of different herbs, dried fruits like raisins and apricots, nuts and other ingredients. After the main course a guest may be offered dumplings or grilled skewers of meat, and fresh fruit often takes the place of a final dessert course.In many parts of Central Asia the meal is served on the floor with many plates laid out on adastarkhancloth.
Korean cuisine has also influenced Central Asian cuisine, throughKoryo-saram cuisine.Koryo-saram, ethnic Koreans of the former Soviet Union, have introduced dishes such asmorkovchathat have become significantly popular throughout the former Soviet Union.
Halvais made fromsesame seeds, with flour, sugar, milk and nuts.Fruitcompotewith nuts is a typical dessert dish. There are hundreds of melon varieties grown locally in Central Asia, and plums, apples, apricots, pears, berries and cherries are locally available. In addition to these pomegranates, fig, peaches and persimmons are imported.
The local version ofbaklavais calledpaklama. For Eid celebrations, deep-fried dough balls drenched in honey syrup calledçäkçäkare piled into mounds, along with sugar-dusted dough spirals calledurama. Kyrgyzboortsogis a similar deep-fried dough dish, calledbogursakin Turkmenistan, andbaursaqin Kazakhstan.
Not traditional to the regional cuisine, European-style layered cakes and pastries are available in modern times. Nuts, honey, fruits andhalvaremain common traditional choices.
The region'smelonsare renowned, and cherries, apples, plums, peaches and figs are also locally grown. Fruit is consumed as a snack, fresh or dried, at all times of day.
The main grain crops of Central Asia aremillet,rice,wheatandbarley. Rice and wheat are used to make the staple dishes offlatbreadandnoodles.Wheat flour is used to make traditional flatbread calledtandyr nan,dumplingscalledmanti, smaller dumplings calledchuchvaraand stuffed pastries calledsamsa.
Millet is the main ingredient of the beverageboza. Similar in flavor tobeer,bozais made inKazakhstanandKyrgyzstan.
Rice pilaf is the most iconic Central Asian dish, withUzbek cuisineoffering a multitude of varieties, often mixed with legumes for added protein.
From Turkic cuisine came the flatbreadsyufkaandçörek,qatlamapastry and a noodle dish calledtutmaç.Beliashiare open-faced pies cooked in a skillet.
The most common vegetables are turnips, tomatoes, radishes, onions, peas, red peppers and cucumbers.Turpis the local name for a large green radish that is usually eaten fresh as a side dish or salad. "Yellow carrot" (sabzi turisida) is actually a type ofparsnipthat is used inpilafdishes. Squash are a common ingredient for stews, soups, dumplings, andsamsa.
Both written history and molecular genetic studies indicate that the domesticcarrothas a single origin in Central Asia.Its wild ancestors probably originated inPersia(regions of which are nowIranandAfghanistan).