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Tajik Bread

May 27, 2021 By Darlene at International Cuisine

Tajik Bread is also made in Uzbekistan and is called non or naan.  Although, it is not the same naan bread that I am accustomed to.  This round beautiful bread is typically made in a tandoor or clay oven.  You can actually get pretty good results using your oven at home. 


Two loaves of Tajik Bread which are round with sprinkling of black sesame seeds on top.

Bread in both Tajikistan and Uzbekistan is somewhat sacred.  You would never cut it with a knife, it is always torn.  You never set the loaf upside down as it is considered to be bad luck. If you were to drop it on the floor, it would be set up high for beggars and birds.  If someone is leaving on a  journey, a bite of non is taken and the loaf is then saved until they safely return. Lastly, if a Tajik has food but no non, he will say he is out of food. 

This Tajik bread recipe takes some time to make but the result is well worth the effort.  You can use a fork to make the decoration in the middle or I used a cookie cutter with a design but as you can see it didn’t come out perfect but that’s okay, it tasted yummy!

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Plov and cream cheese cookies.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

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5 from 3 votes

Tajik Bread

A round loaf of bread that is extremely popular in both Tajikstan and Uzbekistan.
Course Bread
Cuisine Tajikistan, Uzbekistan
Prep Time 20 minutes
Cook Time 20 minutes
Resting or Rising times 3 hours
Servings 8
Calories 291kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 cup hot water
  • 1 cup plain yogurt
  • 1 tsp sugar
  • 2 tsp instant yeast
  • 1/2 cup whole wheat flour
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 1 egg beaten with 1 Tbsp milk
  • 1 Tbsp black sesame seeds for decoration

Instructions

  • Heat up some water until very hot. Then mix with the cold yogurt. Mixing the two should result in a warm mixture. Stir in the sugar, yeast, and whole wheat flour. Let it rest for about an hour.
  • Next stir in the flour and salt. Knead the dough together until a smooth ball forms. Add a tad bit more flour or water as needed. Cover with a damp cloth and let rise until doubled in size, about 2 hours.
  • Preheat the oven to 500F. Prepare the egg and milk wash. Then, divide the dough into 8 pieces and press flat. Make the indentation in the middle with the bottom of a glass or I used my cookie cutter with out cutting it all the way through. If you use a glass, you can make your design with a fork. Dust with flour as needed.
  • Brush the top with egg wash, then sprinkle a few black sesame seeds in the middle,
  • Bake for approx 20 minutes but watch them. Enjoy!

Nutrition

Calories: 291kcal | Carbohydrates: 56g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 317mg | Potassium: 178mg | Fiber: 3g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg

 

 

Filed Under: Bread, Recipes, Tajkistan, Uzbekistan

Plov (National Dish of Tajikistan and Uzbekistan)

May 27, 2021 By Darlene at International Cuisine

Plov or Osh is considered to be the national dish of both Tajikistan and Uzbekistan.  This dish is made in giant pots called Kazan and served in markets all over.  It is believed that only men are the masters of preparing plov. There is a saying that the one who has managed to cook a real plov, will be able to cook any other dish. In Uzbekistan a man should be able to make a plov to feed 1000 people. 

a platter full of Uzbek plov with lamb pieces, carrots, a whole roasted garlic and of course seasoned rice.

I loved making this plov dish, it truly is a scrumptious meal.  There are hundreds of variations and I am certain each family has their own beloved plov recipe.  There is an old Turkish saying “There are as much kinds of Plov as there cities in the Muslim world are.”

This recipe has lamb, onions, carrots and a little dried berry called a barberry which I had never tried before.  I found it here. It is called Zereshk and is wildly harvested and full of antioxidants. It tastes similar to a dried cranberry which would be a fine substitute if you want. I always love trying new things and try to be as authentic as possible. 

Uzbek plov is unique, as the rice is simmered in a broth of meat and vegetables called zirvak. It simmers until all the liquid evaporates. Uzbeks believe this method keeps the rice tender and full of flavor without it being soggy. 

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Tajik bread and cream cheese cookies.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a platter full of Uzbek plov with lamb pieces, carrots, a whole roasted garlic and of course seasoned rice.
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3 from 17 votes

Plov (The National dish of Uzbekistan and Tajikistan

Plov goes by many names, in Tajikistan they call it Osh but it also known as pilaf, pilau, polu, pilav, or palaw to name a few. A delicious main dish you will love.
Course Main Course, Main Dish
Cuisine Tajikistan, Uzbekistan
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 422kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 lb leg of lamb boneless , cut into bite size pieces
  • 1 cup basmati rice
  • 1 head garlic whole
  • 1 large onion thinly sliced
  • 2 large carrots cut into thin matchsticks
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon whole black peppercorns
  • ½ cup barberry zereshk
  • 1 cup vegetable broth
  • 1 tablespoon salt
  • 1 tablespoon oil

Instructions

  • Place the basmati rice in a large bowl and cover with hot water. Set aside.
  • Wash the garlic head. Cut about a quarter inch off the top to expose the cloves. Set aside.
  • Lightly toast cumin, coriander seeds and peppercorns in a pan for a few minutes. (Take care that they do not burn)
  • Grind using a mortar and pestle or a spice grinder. Set aside.
  • Heat oil in a large dutch oven over high heat. Add the lamb pieces, stir occasionally until the lamb is browned all around.
  • Remove the lamb pieces and set aside.
  • Stir in onions and cook, until onion is soft and golden, about 10 minutes.
  • Stir in carrots and cook, until carrots are tender, about 10 minutes.
  • Add the lamb and mix.
  • Sprinkle the mixture of cumin, coriander, peppercorns and add the barberries.
  • Add the whole garlic head, mix well. Reduce heat to medium. Cover and cook for 30 minutes.
  • Wash and drain the basmati rice. Pour the rice over the lamb mixture in an even layer.
  • Slowly pour the vegetable broth in. The rice should be covered in liquid by about ½ inch. Do not stir.
  • Season with salt and reduce heat to medium-low. Cover and cook until rice is tender and liquid has been absorbed, about 20 minutes.
  • Mix the ingredients as you serve the dish on a platter. Garnish with the garlic head.

Nutrition

Calories: 422kcal | Carbohydrates: 64g | Protein: 20g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 2051mg | Potassium: 451mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5243IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 3mg

 

 

Filed Under: Main Dish, Recipes, Tajikistan, Uzbekistan

Tajik Cookies (Cream Cheese Cookies)

May 27, 2021 By Darlene at International Cuisine

Tajik Cookies are made with the cream cheese in the dough.  They are stuffed with a little pocket of raisins and walnuts and dipped in sugar.  They went perfectly with the green tea which is considered to be the national drink of Tajikistan.  

a pan full of Tajikistan cookies garnished with walnuts.

Honestly these cookies were fun to make and everybody loved them!  The cream cheese in the dough makes for a very light and delicate cookie.  A true delight! These cookies can be found in Uzbekistan as well.

Fruit could also be used as a dessert for either country.  Apples and pears came originally from this region and Uzbekistan is said to have the sweetest melons in the world. 

Did you know that there is a strikingly beautiful mountain lake in Tajikistan called Iskanderkul? It gets its name from Alexander the Great and is believed to be where his horse, Bucephalus, drowned in a battle. The water appears to change color during the day from turquoise to milky white.   

If you would like to learn more about Tajikistan an Uzbekistan, check out “Our Journey to Tajikistan and Uzbekistan” be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Tajik bread and plov.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a pan full of Tajikistan cookies garnished with walnuts.
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4.75 from 4 votes

Tajik Cookies (Cream Cheese Cookies)

These cookies from Tajikistan and Uzbekistan are light, delicate and absolutely delicious. Serve them with green tea for an authentic treat!
Course Dessert
Cuisine Tajikistan, Uzbekistan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 177kcal
Author Darlene at International Cuisine

Ingredients

  • 2 cubes butter
  • 1 pkg Cream Cheese
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 2 Tbsp raisins
  • 2 Tbsp walnuts chopped
  • 1/4 cup sugar for dusting

Instructions

  • Preheat oven to 350 degrees F
  • Leave butter and cream cheese at room temperature.
  • Soak the raisins and chop the walnuts
  • In a bowl, mix butter and cream cheese well.
  • Add in vanilla, flour and baking powder and mix together until a soft dough forms.
  • Put the sugar on a small plate
  • Take a spoonful of dough and make a ball about the size of a golf ball.
  • Flatten the dough and place one side on the sugar. Flip, then put a small bit of raisins and walnuts on sugar side.
  • Fold in half and place on sugar on one side.
  • Fold again and place on sugar.
  • Unfold a little of upper top side.
  • Bake for 20-25 minutes till the cookies golden brown.
  • Serve with green tea for an authentic experience.

Nutrition

Calories: 177kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 111mg | Fiber: 1g | Sugar: 5g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Filed Under: Dessert, Recipes, Tajikistan, Uzbekistan

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Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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