A place with unique cuisine

One of the oldest cuisines in the world is Tajik cuisine. It is one of the many reasons to visit Tajikistan. Because the area is so rich in history, the Tajik Republic's cuisine has developed over many centuries. Sambusa varaki is a puff pastry filled with meat, pumpkin, or herbs and cooked in a tandoor. It is incredibly tasty and filling. The dough is the most crucial component of this Tajikistani delicacy, and each hostess has a unique recipe for it. In Tajik, kurotob is a dish that is both filling and light. Fatir puff pastry and a fermented milk item that resembles ground cottage cheese with milk or kefir are the key components of this dish. A creamy rice soup called mastova is also offered in Uzbekistan. The finest lamb and a good piece of "deuzer" of the best grade are both included in the filling meal known as "mastava." Tajik shurbo is a hearty, salty soup that includes cooked meat and vegetables. Although it is a well-known meal throughout Central Asia, there are certain variations and family-specific secrets to the recipes.

Oshi Tupa is a national dish from Ossetia that is similar to Uzbek lagman and Kazakh and Kyrgyz beshbarmag. The main ingredient in Oshi Tupa is handmade dough, which is sliced into squares or wide noodles and included in the gravy-meat broth together with beans, chickpeas, and numerous other legumes that have been pre-soaked. Fresh herbs are added to the dish when it is finished cooking, and the dish's consistency is often thick. Manta rays are also well renowned for their delicious, steaming mantovarke dumplings. Typically, the filling consists of lard, pumpkin, and meat. Lamb and beef are commonly used to make the meat filling. When rolling out, the dough should become thin and elastic. Ugro-pilaf is a traditional pilaf with the addition of wheat noodles, or regular noodles if there is no ugro on hand when cooking.