Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region. [1] [2]
Nomadic peoples of the Eurasian steppe had simple subsistence diets based primarily on dairy products, and to a lesser extent game and plant-based foods. [1] Excavations at Adji Kui in the Karakum Desert of Turkmenistan have shown the site was occupied between 2400 and 1300 BC. [3] Archaeobotanical evidence has shown that crop diffusion was ongoing across the mountain valleys and oasis towns of Central Asia as early as the 3rd millennium BC. The earliest evidence of domesticated grains bring used by nomadic herders (2800 to 2300 BC) has been found at the Tasbas and Begash sites of the Kazakh highland steppe. Triticum turgidum and panicum miliaceum found at highland campsites in Central Eurasia [4] represent the first known transmission of these domesticated grains from China and the region south of the Syr Darya river into Central Eurasia. [5]
Central Asian cooking techniques were influenced by the lack of water. Poplar trees, saxaul and animal dung were the primary fuel sources used in tandyr ovens, designed to maximize the heat gained from the limited supply of fuel, where flatbread, samsa and meats were cooked. Soups, stews and steamed dumplings were cooked in single cauldron pots. [1]
Persian cuisine in the golden age of Iran was highly sophisticated with ingredients from China and the Mediterranean. Turkic influence was seen in manti dumplings, wheat porridge called sumalak and assorted dairy products. Mahmud al-Kashgari describes pit cooking, baking in earthenware and grilling. [1] Even after the disruption of the 13th century Mongol invasions, Iranian and Turkic culinary traditions carried on in Ottoman palace cuisine and have survived into the 20th century. [1]
Tamerlane's empire is considered the last significant Central Asian Empire of the 14th century, covering the territories of modern-day Baghdad, the Volga and Delhi. The Mughal Empire, founded by a descendant of Tamerlane's named Babur, 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. [1]
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. [2]
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 the cuisine of Tajikistan and southern Uzbekistan, reaching into northern Pakistan and India, where rice and stewed vegetable dishes are more elaborately spiced. [6]
Some common ingredients and flavors can be found in the varied cuisines of region. These include generous use of tail fat from sheep and onion, 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. [7]
Tea is the most popular beverage. Green tea with cream is more common in Kyrgyz cuisine, while black tea is more common in Kazakhstan and Uzbekistan. [7] A chaikhana is a Central Asian teahouse where people gather to socialize over tea. Traditional dishes are served like shorpo (soup), shashlik (grilled meats), mastoba , manty, pilov and samsa. (Vodka is sometimes called ak cha or "white tea"). [2]
Kumis is a traditional drink of the Turkic peoples of Central Asia. It is a fermented dairy product traditionally made from mare's milk or donkey milk.
A meal typically begins with tea or fresh tandyr nan bread, followed by soup ( shorpo ) or pulled noodles ( lagman ). The main course is often a pilov dish 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. [2] In many parts of Central Asia the meal is served on the floor with many plates laid out on a dastarkhan cloth. [1]
Korean cuisine has also influenced Central Asian cuisine, through Koryo-saram cuisine. Koryo-saram, ethnic Koreans of the former Soviet Union, have introduced dishes such as morkovcha that have become significantly popular throughout the former Soviet Union. [8] [9]
Halva is made from sesame seeds, with flour, sugar, milk and nuts. [1] Fruit compote with 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. [10]
The local version of baklava is called paklama. For Eid celebrations, deep-fried dough balls drenched in honey syrup called çäkçäk are piled into mounds, along with sugar-dusted dough spirals called urama . Kyrgyz boortsog is a similar deep-fried dough dish, called bogursak in Turkmenistan, and baursaq in Kazakhstan. [10]
Not traditional to the regional cuisine, European-style layered cakes and pastries are available in modern times. Nuts, honey, fruits and halva remain common traditional choices. [10]
The region's melons are 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. [1]
The main grain crops of Central Asia are millet, rice, wheat and barley. Rice and wheat are used to make the staple dishes of flatbread and noodles. [1] Wheat flour is used to make traditional flatbread called tandyr nan, dumplings called manti, smaller dumplings called chuchvara and stuffed pastries called samsa . [7]
Millet is the main ingredient of the beverage boza . Similar in flavor to beer, boza is made in Kazakhstan and Kyrgyzstan. [1]
Rice pilaf is the most iconic Central Asian dish, with Uzbek cuisine offering a multitude of varieties, often mixed with legumes for added protein. [7]
From Turkic cuisine came the flatbreads yufka and çörek, katmer pastry and a noodle dish called tutmaç. [1] Beliashi are open-faced pies, cooked in a skillet, from Kazakh cuisine. [7]
The most common vegetables are turnips, tomatoes, radishes, onions, peas, red peppers and cucumbers. Turp is 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 of parsnip that is used in pilaf dishes. Squash are a common ingredient for stews, soups, dumplings, and samsa. [1]
Both written history and molecular genetic studies indicate that the domestic carrot has a single origin in Central Asia. [11] [12] Its wild ancestors probably originated in Persia (regions of which are now Iran and Afghanistan).
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Pilaf, pilav or pilau is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Iraq's cultural sophistication extended to the culinary arts.
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular.
Uzbek cuisine shares the culinary traditions of peoples across Central Asia. Grain farming is widespread in Uzbekistan, making breads and noodles an important part of the cuisine, which has been described as "noodle-rich".
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
Afghan cuisine is influenced by Persian, Central Asian, and South Asian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.
Kyrgyz cuisine is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. The cuisine is similar in many aspects to that of their neighbors.
Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Iranian, Afghan, Russian, Chinese, and Uzbek cuisines. Palov or palav (pilaf), also called osh, is the national dish in Tajikistan, as in other countries in the region. Green tea is the national drink.
Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. Turkmen seminomadic culture revolved around animal husbandry, especially sheep herding, and accordingly Turkmen cuisine is noted for its focus on meat, particularly mutton and lamb. One source notes,
The nomadic past has left a very noticeable trace in Turkmen cuisine - the basis of the diet is meat: lamb, meat of gazelles, non-working camels, wild fowl, chicken. Beef is consumed much less frequently because this food appeared on the table much later, Turkmens don't eat horse meat at all.
Uyghur cuisine is the cuisine of the Uyghur people, which are mainly situated in the autonomous region of Xinjiang.
Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most often lamb, beef and chicken but also goat and camel meat. Rice is frequently served as a side dish but there are also one-pot rice dishes such as maqloubah.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats, and an array of spices such as cumin, turmeric, and coriander. Signature dishes include kubbeh (dumplings), pilafs, grilled meats, and stews like hamin.
The Crimean Tatar cuisine is primarily the cuisine of the Crimean Tatars, who live on the Crimean Peninsula. The traditional cuisine of the Crimean Tatars has similarities with that of Greeks, Italians, Balkan peoples, Nogais, North Caucasians, and Volga Tatars, although some national dishes and dietary habits vary between different Crimean Tatar regional subgroups; for example, fish and produce are more popular among Yaliboylu and Tat dishes while meat and dairy is more prevalent in Steppe Tatar cuisine. Many Uzbek dishes were incorporated into Crimean Tatar national cuisine during exile in Central Asia since 1944, and these dishes have become prevalent in Crimea since the return. Uzbek samsa, laghman, and plov (pilaf) are sold in most Tatar roadside cafes in Crimea as national dishes. In turn, some Crimean Tatar dishes, including Chiburekki, have been adopted by peoples outside Crimea, such as in Turkey and the North Caucasus.
Arab Indonesian cuisine is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style cuisine. Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz, Sudan and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the Nusantara archipelago to trade and spread Islam. In Java, since the 18th century AD, most of Arab traders settled on the north coast and diffuse with indigenous, thus affecting the local cuisine culture, especially in the use of goat and mutton meat as well as ghee in cooking.
Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.
