About: Tajikistani Cuisine

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An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Tajikistan features mostly a mountainous relief and the cooking style was developed in such manner so it fits the climate and the resources. Most of the dishes lack meat, but contain high quantities of vegetables.

Attributes	Values
rdfs:label	Tajikistani Cuisine
rdfs:comment	Tajikistan features mostly a mountainous relief and the cooking style was developed in such manner so it fits the climate and the resources. Most of the dishes lack meat, but contain high quantities of vegetables.
dcterms:subject	Tajikistani Cuisine Asian Cuisine
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g== dbkwik:resource/ulMjw3ueRB6Gadt-oSasdw==
abstract	Tajikistan features mostly a mountainous relief and the cooking style was developed in such manner so it fits the climate and the resources. Most of the dishes lack meat, but contain high quantities of vegetables. As its neighbors, Tajikistan uses mostly mutton in the meat dishes. One of the popular dishes that are based on this certain type of meat is called tushbera. Another meat that may be included in some foods is goat’s meat. Other dishes contain ravioli loaded with eggs and baked in sesame seed oil. These are called tuhum barak. Chakka is a dish that contains thick casein-rich parts of coagulated milk and herbs. This food is consumed along with bread. The bread in Tajikistan is usually flat and unleavened. The traditional dishes, however, contain rice and beans, prepared in many ways. The most popular foods in this country are pilav and manty. The soups have a great consistency and are made from vegetables and meat. Regarding the beverages, Tajik people prefer to drink tea, no matter if it is green or black. Sher chay, for example, is drunk with milk of goat, salt and butter. This usually represents the last course of a typical meal in Tajikistan.

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